The Intoxicologist features cocktails from 10 Cane rum to ease the recession blues, including the 10 Carat: Rum, lime juice, simple syrup, passion-fruit puree, and a Champagne float.

The two biggest producers of Beaujolais Nouveau go green: transporting their wine by sea rather than air and packaging the vintage in plastic bottles.

Robert Hess -- better known as Drink Boy -- has gone tiki mad, popping out 6 new Small Screen Network videos featuring tropical concoctions.

The Kitchn sets out in search of the perfect Thanksgiving cocktail and picks the Poinsettia.

Pineapple Citrus Punch, with or without the vodka.

Poteen -- Irish moonshine -- has been around so long it was banned in 1661. Bevlog tells us more.

Gift Guide: Glassy Gifts! Yes, glass ~ so many gorgeous double walled, colored, organic glassy options they needed a guide of their own!

A visit to Chateau Montelena Winery

NOTCOT Holiday Giveaway #4: A massive bundle from Fred & Friends ~ from the calf and half double-walled glass, to pick your nose cups, to gin and titonic ice cube trays and more...

Gintime interviews cocktail expert Camper English on wide-ranging subjects from his favorite gin cocktail (he's a Negroni man) to saving money while partying like a rock star.

If you've a spare $25K burning a hole in your pockets, Spungle suggests the Ultimate Glenrothes Experience: an evening of rare vintage single malts for up to 10 guests.

Darcy O'Neil spots a trend: Stylish '20s bars -- like Amsterdam's door 24 -- are making a comeback.

The Intoxicologist posits that "While what’s inside matters most, it never hurts to have a catchy label." She samples Pin-Up Cabaret, and several other wines from the same vintner.

Massimo La Rocca of the aptly named "Listen to the Ice" rounds up a list of posts about the modern bartender's never-ending search for the best ice.

Slashfood reports on Colorado State Brewing Science & Technology students, and their class project -- Hoppy Days IPA -- made in conjunction with Fort Collins's Odell Brewing Company.

Liquor Snob thinks SeatSaver -- which "lets you cover your drink or hang it off your bottle if you leave" -- might just be the future of bar coasters.

Bid to win a party for up to 20 guests, served by Modern Mixologist Tony Abou-Ganim. Proceeds from the auction will benefit Feeding America.

TalkDrinks reviews Natalie Bovis-Nelsen's new book, samples the Pumpkin Pie Preggatini, and reminds us that booze-free cocktails aren't just for moms-to-be.

Monika Bartyzel rhapsodises on "the wonder that is Nick and Nora Charles" with a fabulous montage of cocktail scenes from the classic Thin Man films.

Jay from Oh, Gosh! visits the Connaught Bar, newly reopened as part of a multimillion-pound renovation of the historic Connaught Hotel. Is its storied reputation deserved?

SFist sips the Conservatini™, invented for the Conservatory of Flowers gala: Hangar One Mandarin Blossom, fresh lime, falernum, orgeat, Whiskey Barrel bitters, and chipotle tincture.

NOTCOT Holiday Coupon updates! Added a special discount from Alex & Chloe, plus coupons from Bittersweets, Chocosho, Sorapot, Branch, Elsewares, Oxo!!! Happy Shopping!

All about ginseng, plus two ginseng drink recipes

Pink Lady recalls a time "when vodka had no friends" and recounts the invention of the Moscow Mule in this week's Dig.

Shecky's interviews cocktail historian David Wondrich about his first cocktail memory, favorite NYC bars, and more.

Drinkhacker samples Zacapa Rum 23, a "gorgeous, lush" offering from Guatemala.

Digital City has the lowdown on Beaujolais Nouveau events -- traditionally held just after the stroke of midnight this Thursday -- in Dallas, Atlanta, Boston, Chicago and Los Angeles.

What's the next big spirit? Cheers puts its money on cachaça, pisco, and specialty gin, plus a continued resurgence of rye, liqueurs, and absinthe.

Seattle Times profiles the DRY Soda Company, which offers low-sugar sparkling drinks with flavors like rhubarb, lavender, lemongrass, and kumquat. Two new flavors are coming soon.

Bevlog wonders about the loosening taboo on "Bitch" branding. Before 2001, they didn't find a single Bitch wine, but since then there've been more than more than 60.

Alcademics takes a field trip to the Hangar One Vodka / St. George Spirits distillery.

Recently acquired by Beam, the venerable Cruzan rum brand gets a makeover in line with ideals of "craftsmanship, premium quality, and rich family tradition", says Intoxicologist.

Camper English helps Epicurious readers answer the question: "Now that absinthe is legal in America, what are you going to make with it?"

The Kiwi in the Eggholder doesn't want to let a bottle of Lucid absinthe gather dust, and so tries out the Attention cocktail.

At $199, the Penguin Sparkling Water Maker is no impulse buy, but the ability to make your own seltzer with this gorgeous gizmo may be too much to resist.

To find the perfect Thanksgiving wine, consider what you’re serving *with* the big bird rather than finding perfect bottle for turkey.

At a Mountain of Crushed Ice, Tiare reviews Tequila XP Reposado and comes up with three new drinks: the Mexican Sun, El Oasis, and the Jalisco Sunset.

RainMan -- a decanter by Swedish designer Matilda Sundén Ringnér -- plays with the traditional way of transporting beverages from container to glass.

Eye of the Goof recollects meeting Rasta Jim while he enjoys a Jim's Special, a modern classic from the Tiki-Ti in Los Angeles.

Sebastian Bergne has a new exhibit called 'Cru' at the Aram Gallery featuring his amazing 'Corked' series of decanting and serving vessels. The exhibit will run in London from 11/28/08 to 01/10/09.

Men's Fitness picks "America's five best bars for beer lovers", with locations in Vegas, Chicago, Portland, Brooklyn, and Washington DC.

Wayne Curtis discusses Fernet Branca in The Atlantic.

NY Times investigates edible cocktails, pondering the point at which drink becomes food.

BevLog spotlights Pretense: "Most wines play up their fine pedigree. A few cut in the other direction and proclaim their normality. "

Drinkhacker reviews the 90-proof Russell's Reserve bourbon, and finds "it lacks the sweetness that makes good bourbon so appealing, but the rye-like characteristics are too muted."

Cheers tells us beer does dessert, too. "Indulge in a glass flavored with ripe berries, peaches or black currants, or a smooth, lightly sweet brown ale."