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Hangin' at the Hangar One distillery open house, where $30 admission gets you samples of just about everything they make, plus gourmet treats.
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The Aristocrat Swizzle -- a gin-based, tall sour with a Chartreuse float -- was every bit as perfect as the setting in which we encountered it.
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If the thought of a pumpkin-pie martini offends your cocktail sensibilities, here are some festive holiday drinks that don't involve whipped cream, cookie crumbs, or canned squash.
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The Jacques Rose, made with home-infused pear brandy, homemade grenadine, and homegrown lemons, in honor of MxMo "Made from Scratch"
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Red state or blue state, there will be many folks in a sickly-green state this morning. Luckily, Brandy Milk Punch is a great cure for hangovers... election-induced or otherwise.
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With the re-introduction of Bols Genever to the US market, it's once again possible to make a proper Holland Gin Cocktail. (And it doesn't hurt that the smokey bottle is drop-dead gorgeous.)
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The Jäger Bomb tastes like cough syrup, it’s loaded with sugar and caffeine, and its main ingredient is made entirely of industrial chemicals. In short, it's a perfect Guilty Pleasure for Mixology Monday.
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Unlike many antique cocktails, Sherry Cobbler's delectable to modern palates; the fresh-fruit garnish and wine base seem downright contemporary.
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In honor of the Enchanted Tiki Room's 45th anniversary, Disney released a commemorative Rongo Bowl. TDIF celebrates with a special recipe using 4 ounces of 80-proof booze!
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The trickiest part of making The Spirit World's Bacchae cocktail might be the shopping: It calls for pisco, Vya vermouth, Parfait Amour, and Suze -- a hard-to-find French bitter liqueur.
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Liquid Muse 'sustainable sips' classes feature introductions to organic spirits and cocktail recipes like this Spicy Grapefruit Margarita.
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Scofflaw's Den takes a trip to Sperryville VA for a tour of the Copper Fox Distillery, home of Wasmund’s Rappahannock pot-stilled, single-malt whisky.
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Brew guru Charlie Papazian's angle on Pale Ale: "An American beer classic".
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Oh Gosh takes a trip to Brooklyn -- a variation on the Manhattan made with rye, dry vermouth, maraschino liqueur, and Amer Picon.
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The Kitchn offers suggestions for making good sangria, including affordable wine choices and a clever tip for ensuring the best flavor.
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Sam Mogannam, co-owner of San Francisco's Bi-Rite Market, enjoys promoting offbeat wines from unusual locations; many are organic and sustainable.
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How much would you pay for drinks made by master mixologist Tony Abou-Ganim paired to Mario Batali's food? The $1,500 price includes Mario's new book... (via Cocktailians.com)
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Pairing sake with Mexican food!? Beau Timken -- owner of True Sake, the country's first sake-only store -- likes to thinking outside the bento box.
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The stunning site for Bols' new genever (old-school Dutch juniper gin) features gorgeous recipe cards from the Jerry Thomas era, including the Holland House, the Collins, and the Improved Gin Cock-tail.
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Perfect for iced-tea weather, Tea Forté's tea-over-ice pots are made of heat-resistant glass. They're especially pretty with the tall pyramid bags designed for the pot.
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Drink Daddy unfolds like an umbrella; spears into grass, snow, sand, or other outdoor surfaces; and holds up to five drinks (stemware, cups, bottles, shakers...)
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Crème Brûlée Stout? Slashfood stumbles on Southern Tier Brewing Company's dessert in beer form -- an odd, but strangely satisfying hybrid.
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Touring Alsace's famed Route de Vin with Lucy's Kitchen Notebook. (Don't miss reading about how they kept their snacks cool.)
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A book due out in October chronicles the life of the young widow Cliquot who rose to celebrity and fortune on the bubbles of her eponymous Champagne.
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Part III of RumDood's tour of Old New Orleans Rum varieties. This time, it's Cajun Spiced Rum, which strikes "a great balance between dry and sweet".
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Working class heroes: Sauvignon blanc remains true to its proletarian roots. Tasting notes from $10-$12 offerings.
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The Telegraph's "complete guide to British pubs" profiles more than 250 notable public houses all around the UK -- plus one in Paris, just to be safe.
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Chicago Tribune reporters follow the 45th parallel around the globe, taking note of vineyards both legendary and emerging.
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Italian wines -- like bubbly Prosecco -- pair perfectly with antipasto. The LA Times suggests offering six vino choices for a mix-and-match party.
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To become a certified coffee grader, applicants must pass 22 sensory tests rating coffees by taste and smell. Only 395 people worldwide have succeeded.
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The Kitchn looks at alternatives to traditional natural cork wine closures, from screwcaps to glass stoppers to synthetics.
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Chow rounds up Craptails: The 10 Worst Drink Concepts. "Winners" include a durian smoothie (garnished with dirty socks) and a Salmon Colada. Gah!
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Alcademics hosts the Organic Cucumber Vodka Showdown: Square One Cucumber, Crop Harvest Earth Cucumber, and Rain Cucumber-Lime.
Whose cuke-sine reigns supreme?
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Esquire's David Wondrich proclaims the Gin Rickey the official drink of (late) summer, dishing out some history and gin-brand suggestions.
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Amazon Al Dente proposes a Happy Hour two-fer: Margaritas made with... beer.
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I like big ice and I cannot lie: NYT shows you where to get the goods to make ginormous glace.
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The Kitchn turns us on to the Palsby carafe. Sturdy, dishwasher safe, and affordable -- but also chic in its simple elegance.
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Tyrell's are known in the UK for their posh crisps -- "potato chips" stateside -- but a new vodka makes use of the the spuds that are too small for frying. (via Dowd's Spirits Notebook)
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A skeptical Washington Post correspondent wonders: Are there really such things as "slow" spirits? A trip to the Slow Food Nation taste pavilion shows him the light.
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The NY Times tastes 25 Côtes du Rhône -- a variety once synonymous with affordability -- and finds "a surprising number of plush, polished wines".
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Liquid Muse reports on Cape North vodka, a blend of French wheat and Scandinavian spring water.
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A prototype Coke fountain dispenses 100 flavors in the same footprint as current systems, using highly concentrated ingredients in cartridge format.
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Defying the romantic stereotype, urban vintner Chris Brockway takes the subway to work. At his Broc Cellars in Berkeley, he makes "standout Syrah and Grenache", says the SF Chronicle.
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Treehugger bellies up to the bar at Amsterdam's Fietscafe ("bike cafe"), a pedal-powered mobile pub
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It may look like just another Napa tasting room, but the original Mondavi Family winery is steeped in winemaking history.
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