*Liqurious
If you find it daunting to find the perfect glass of vino to go with Vietnamese, check out White on Rice Couple's favorite Asian-inspired wine pairings.
#1985
*Liqurious
T Magazine Case Study by Toby Cecchini: Shrubs, old-fashioned syrups made from fresh fruit soaked in vinegar, can replace citrus in cocktails.
*Liqurious
Liza Zimmerman profiles San Francisco's cocktail scene: "Inventive bartenders and locally-produced spirits — such as Charbay Vodka and Gin No. 209 — help fuel the trend."
#1982
*caviarandcodfish
Jim Salant reviews two peaty Scotches -- Compass Box "Eleuthera" and Jon, Mark and Robbo’s "Smokey Peaty One" -- at Caviar and Codfish.
#1981
*Liqurious
Drinkhacker reviews Stevens Point St. Benedict’s Winter Ale, a "crisp and lightly sweet" holiday brew.
#1980
*Liqurious
ReCork America project -- an effort sponsored by the world's largest wine cork producer, Amorim -- collects used corks at 25 Whole Foods stores in Northern California and Reno, says the Cellarist.
#1979
*Liqurious
Dubai Duty Free received 250 numbered bottles of Johnnie Walker Blue Label King George V, just one of three limited releases from The Intoxicologist.
#1978
*Liqurious
Imbibe sips Askinosie 75% Soconusco Sipping Chocolate and declares: "Whoa, this is potent stuff!" Much less sweet than a lot of drinking chocolates, it's made with just 1/4 cup of milk.
#1977
*Liqurious
Gizmodo scoffs at the Chugulug Drinks Factory, a series of interchangeable tubes connecting a variety of specialized compartments such as the Ice Chamber and Vortex Funnel.
#1976
*Liqurious
Underhill Lounge experiments with a blender ball -- a gizmo more often found in muscle gyms than mixology -- to help froth his drinks.
#1974
*Liqurious
Perfect for holiday gift-giving or post-feast sipping, Chow.com's homemade citrus and herbal digestive liqueurs are simple to make and delicious.
#1972
*jmcotteleer
The Bon Vivant's Companion shares their Thanksgiving cocktail, the Autumn Harvest.
#1971
*Liqurious
Cheers tells us Yuengling's Lord Chesterfield Ale is now available on draft. The Euro-style beer offers a dry, sharp finish, according to the brewer.
#1969
*Liqurious
Macallan Masters of Photography brings together the worlds of whiskey-making and fine-art images. Rare bottlings are paired with one-off photographs by modern masters like Rankin.
#1968
*Liqurious
Continuing with the “wine-tails” theme, Jamie Boudreau offers the Gaelic Kir: Cabernet, Scotch, cassis, syrup, and two kinds of bitters.
#1966
*Liqurious
BeyondDrinks shows us the first in a series of new Camus Cognac's limited editions. Camus Cuvee 3.128 comes in a Baccarat decanter designed by renowned French artist Serge Mansau.
#1965
*stevideter
At the Art of Drink, Darcy O'Neil answers the Ominivore's 100 with the Imbiber's 100. How many have you tried?
#1959
*MarriedWithDinner
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.
#1958
*Liqurious
NY Times discovers a small group of vintners ditching the countryside and opening wineries in old factories and industrial showrooms in cities across the country.
#1957
*Liqurious
Strange Brews: Unusual beers that Men's Fitness says "you gotta try", in categories like Most Un-Beer-Like. Most Potent, and Just Plain Unique.
#1956
*Liqurious
Vom Fass Gold Cuvee: Pinot blanc wine with real gold flakes. Large orders can be personalized with specially designed labels.
#1955
*Liqurious
Looking at how wineries are packaging their eco-credentials, SF Gate notes Fetzer removed the punt (bottom indent) on its bottle, left, and reduced the thickness of the glass to make it lighter.
#1953
*Liqurious
BeyondDrinks reports that UK department store Harvey Nicks offers tableside Martini service. Cocktail butlers serve each bespoke beverage in a Boston shaker to top up as you please.
#1952
*Liqurious
Mexico Cooks! teaches readers about Dia de los Muertos and the offerings placed on altars to the dead. These nearly life-size liquor bottles are decorated "down to the last detail of the labels."
#1951
*Liqurious
RumDood reviews Old Mill Gold Rum, "developed for the Pacific Northwest", and samples an Old Mill Daiquiri.
#1950
*Liqurious
Washington Post laments that "despite importers' enthusiasm, oolongs, a range of semi-oxidized teas that fall somewhere between green and black teas, remain defiantly below the radar."
#1949
*Liqurious
Cheers reports on Tullamore Dew 10-year-old, a 900-case limited release. Medium amber gold in color, it displays a fresh, malty and slightly woody nose with intriguing citrus notes.
#1948
*Liqurious
Cocktail Culture features two gingerbread liqueur recipes from the Munat Brothers, and asks readers to decide which is "victorious in this sibling match-up".
#1947
*Liqurious
"Citrus liqueurs are indispensable in both classic and modern cocktail making," says Duggan McDonnell in a Table Matters story that tastes many of the most-popular offerings.
#1946
*Liqurious
In a recap of different Mumm expressions, the Intoxicologist notes that bubby rosé is different from still wine: "It's made by the age-old Champagne tradition of mixing red wine ... with white wines."
#1945
*SpiritMeAway
Yes that's a foie gras garnish you see, part of Cameron Bogue's "Belvedere Wedzony" recipe
#1944
*Liqurious
Stirrings special holiday offer: Buy two Cocktail Connoisseur gift sets (with eight 4-oz mixers), and get a Small But Mighty free, through November 26.
#1942
*Liqurious
Keep track of drinks with a set of kitschy dry-erase coasters. When the party's over, stick them on the fridge via embedded magnets.
#1941
*Liqurious
Gary Regan highlights the Canary Flip, a yellow Chartreuse and Cognac cocktail created by Nicholas Edwards of Lark in Brisbane, Australia.
#1940