Sure, you can call this Audrey Saunders creation a modern classic. Or you can call it a Champagne mojito. Either way, it's delicious.

Vaffancola is a new drink on the Italian market that's cracking everyone up. The name is a wordplay on a vulgar Italian expression that means "f*** you"

Underhill Lounge shows us how to make a Claridge Cocktail from the Savoy Cocktail Book

Food Mayhem makes some Basil-Lime Sorbet, which is perfect to add a scoop of to vodka, gin, etc for a refreshing cocktail.

To finish up some of my molecular mixology research today, here's a 2006 NYTimes article "Two Parts Vodka, a Twist of Science" ~ he is using a laser to tease smoke out of a vanilla bean

Molecular Gastronomy blog, Khymos, shares recipes for Blueberry martini jelly shots, B-52 jelly shots, Prosecco gelée, and Gin and Tonic gelée ~ from the 2007 LA Times slideshow

From a 2006 Wired article, here are recipes for Mary's Fruit (yes, that's a cherry tomato), Dehydrated Rum & Coke, Caramelaserized Wine, and Jellied Gin & Tonic

Jamie Boudreau's Bohemian Cocktail ~ requires homemade Bacon-Infused Bourbon

Science News has a piece on Molecular Gastronomy ~ here is spoonful of mojito and white wine deconstructed (it is a winelike gelée)

Getting in the mood for Tales of the Cocktail with the New Orleans classic the Vieux Carré.

Is it any surprise that Jamie Boudreau is moderating the Tales of the Cocktail seminar on Molecular mixology? This is his Martini Sorbet with Olive Caviar!

Bols of Amsterdam has a great history of Molecular Mixology, video series, and a molecular mixology event.

Wow, now i need some cotton candy: "pour sidecar over orange candy floss, melting instantly
take a bow when applause occurs" is the ending of Jamie Boudreau's Brandy new Fashioned!

"The Mojito Of The Future" From Bacardi & Eben Freeman ~ found this video on youtube of the whole process ~ i can't even explain in a caption how cool this one is...

Jamie Boudreau (my new molecular mixology god) has an awesome LEIGH’S LAVA LAMP recipe uses St. Germain elderflower liqueur with violette caviar!

Absolute Drinks has an article, "Hi Mixology, Hello Molecular!" ~ while they lack images, they do tell you how to make The Martini Molecular and the Carbonated Mojito ~ both are spherified.

Earth With Dark And Stormy Dust - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.

Jamie Boudreau's (aka Spirits and Cocktails) VESSEL 75 ~ it's topped with maple syrup foam!

Citrus With Campari Rose Foam - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.

The pic is of Moët & Chandon's line of Champagne drinks with foams that add fruity flavor to bubbly. The link is to a Time article that mentions a few more drinks.

Belvedere Pomaranzca Sour With Earl Grey Foam Garnish - Created by Claire Smith, Global Brand Ambassador, Belvedere Vodka.

Rosewater Rickey Created by Jamie Boudreau (Spirits and Cocktails), Bar Manager, Vessel. Molecular Mixology aspect: Angostura mist!

When in Cape Town, South Africa, I was introduced to this trio of amazing Portuguese beers, each crafted to pair perfectly with cuisine. Sexy bottles, prime for the U.S. market.. Waiting anxiously!

TRU Vodka ~ another option on the "organic" list ~ this one is made from American Wheat, and organic, eco-friendly, sustainable, renewable, handmade... and they plant a tree for every bottle.

Buddha Bar's $50 Gold Digger Drink, story from Gothamist.

One more tiki-cocktail on my blog: the Hukillau.

Trillium Absinthe is one of the first legally produced absinthes in the United States. Its another great spirit from Integrity Spirits in Portland Oregon.

Blackberry Caiprinhas in the backyard, at our 5th of July Dinner Party

The bottle of Lazarus Wine use a packaging specially made for the blind!

Wine tasting at the famous Ridge Winery, set deep into the hillside in Cupertino, CA.

Tastes like summer should – Watermelonade, just hack a watermelon to pieces and blend it with a squeeze of lemon, a tiny bit of sugar and a handful of mint. Sieve. Serve over ice. Perhaps add vodka!

Easy, delicious homemade cocktail cherries made with brandy, cinnamon and fresh Bing cherries.

Philly's Belgian bar, Beneluxx has a nifty gimmick: the tables each have their very own glass washers, and they can conserve glasses. See the video of it in action.

Del Dotto Cave Experience & Barrel Tasting in Napa

Goldeneye Winery in Anderson Valley. Fantastic Pinots.

Cointreau Pearls! Infused with strawberry these can be served with margaritas, or floating in champagne... they are also made with gold flake infusions! See more pics and videos!

Pure Evil perfect for a hot day...

The Summer Sipper - a refreshing concoction of limeade, mint, Pelligrino, and Malibu rum served on the rocks.

Whitley Neill London Dry Gin ~ liking the "tree of life" logo ~ "Inspired by Africa, Made in England" it contains unique African botanicals...

GoVino ~ Stemless Wineglasses to go: reusable, shaterproof, recyclable, and they have a thumb indentation to help you grip it...

Because some days you need a little something to munch on with that drink ~ how gorgeous is this Caviar Server that rests on ice?

Oooh Art + Drinks ~ Blue Moon Brewing Company is having an art competition for works inspired by their brew ~ and winners end up in various city group art shows

For the perfectly stirred martini, who doesn't need this Crystal Cocktail Pitcher ~ which is on sale!

Nastro Azurro presents their UnBEERlievable Collection 2008 filled with winning designs inspired by the beer

A design classic: Duralex Picardie bistro tumblers. They're hard to find, but we found a source!

How to pair cheese and wine.