Boston Herald:
Drink specials: Barbara Lynch’s new lounge tailors cocktails to customers
At Drink, the new Fort Point Channel cocktail lounge from No. 9 Park chef/owner Barbara Lynch, you don’t so much order a libation as negotiate it. While the bartenders can mix all the old favorites, they prefer to fix you a cocktail based on your likes and dislikes and how you’re feeling. (more...)

msnbc.com:
Classic cocktails give drinkers a sip of the past.
More bargoers are skipping the Cosmo in favor of old-school drinks. (more...)

The Wall Street Journal:
Did They Monkey With the Recipe?
Dr. Deaver proclaimed himself to be “strongly opposed to such customs, believing that they are the root of the evil,” and he singled out for disapprobation the Caruso cocktail, calling it “the latest innovation.” (more...)

Washington Post:
Recipe: Espresso Cocktail
Adapted from a recipe by mixologist Dale DeGroff, in "The Grappa Handbook," by Marcin Miller (Quercus Communications, 2008). (more...)

Boston Globe:
Cheers to summertime cocktail parties
Too many alfresco summer parties revolve around a case of Corona, a few limes, and a bag of Tostitos. Which can be fine - once. But outdoor soirees are a chance to get imaginative with your bar selections, your decor, even your party theme. (more...)

Bloomberg:
Mahiki Is Named Best Bar, Serves $1,000 Cocktail: Out in London.
Mahiki, home to royal revelers and tropical cocktails, was named Best Bar at the London Club & Bar Awards. (more...)

Chow:
The Cocktail Staycation
Armchair travel is a lot more fun with a few drinks. (more...)

Express from The Washington Post:
Garden of delights: Herb infused cocktails
The next time you're out on a bar's patio, take a sniff around; you may just spot some of your drink's starring ingredients. (more...)

San Jose Mercury News:
Cocktail Chronicles: the new Tanq.
Tanq, which opened in March, rises above the usual ho-hum vibe of hotel bars by picking an underwater theme and running with it. (more...)

CBS Show:
Spring Cocktails To Wow Your Guests.
On The Early Show Thursday, bar managers from three top New York City restaurants owned by Danny Meyer were on hand to show how to craft their cocktail creations from his new book, "Mix Shake Stir." (more...)

New York Times:
Ginger Ale without the can.
Ginger Ale is an age-old remedy for sick children and grown-ups alike. Now, homemade ginger ale is appearing on drink menus across the country under happier circumstances. (more...)

Wine Enthusiast Magazine:
Between grape and grain: Wine cocktails
Sometimes you just can’t decide between a martini and a Malbec. What to do? Opt for a wine cocktail. (more...)

Luxist:
The Last Word cocktail reborn.
Ever have a recipe that makes you want to run to the kitchen and start cooking immediately? (more...)

Freep.com:
Detroit’s cocktail conquers world.
A long-dormant drink that was created in Detroit has cocktail fans raving from Seattle to Sydney. And it’s finally returned to its hometown. (more...)

Seattle Times:
Cocktail, or beverage? Your call: What'll it be?
These days the options are endless and the answer to that question depends, of course, on where I'm drinking. (more...)

Nashua Telegraph:
Beer cocktail pairs well with Latino dishes.
Latino food is hot. Often figuratively, sometimes literally. So what do you drink with it? In Mexico and Cuba, one of the top choices since the 1950s has been the michelada cocktail, and the trend is inching north. (more...)

Louisville Courier-Journal:
Return of the classic cocktail.
Joy Perrine has seen a lot of drinks, gimmicks and gadgets come and go in her 43 years of bartending, and while she hopes many never return, she's immensely pleased to witness the comeback of such classic cocktails as the Manhattan, the Mojito, the Old-Fashioned and the whiskey sour. (more...)

New York Magazine:
What the bartender knows.
Pickup moves that work, drinks that will get you laughed at, and how, now and then, they rip you off. A survey of 33 barkeeps. (more...)

New York Times:
Absinthe, beyond the mystique
Since the resumption of the absinthe trade in 2007, its hipness quotient has taken a few hits — ouch! No longer the stuff of romantic poets and impressionists, absinthe is now apparently as uncool and contrived as the account executives and would-be hipsters who favor it.(more...)

New York Times:
Vodka dead? Not so fast
When Nathan Freeburg is sizing up a bar, he looks for a few crucial signposts of quality: fresh juices, rather than pre-made sour mix; bottled bitters and chilled glasses in evidence; and the bartenders’ use of jiggers, to measure a drink’s ingredients. Oh, and one more thing: “A lack of vodka."(more...)

World Records Academy:
Fastest bartender-world record set by Chris Raph
Chris Raph, 31, the bar manager at The Shout House Dueling Pianos bar, poured 662 cocktails in one hour-setting the world record for fastest the Fastest Bartender.(more...)

Dayton Daily News:
Recession good for bartending schools
Tonjia Hogan and Nancy Brown lost their jobs. Now they are taking on the new profession as bartenders, a job they hope may be a little more recession-proof.(more...)

Forbes:
Cocktails go green
The new trend for so-called green cocktails embraces fresh ingredients and eschews preservative-infused staples like maraschino cherries and frozen margarita mix.(more...)

myfoxdc.com
Four D.C. Bars Earn 'Top 100' Honors
Four D.C. area bars have made the list of the top 100 bars in the country, according to Food & Wine magazine.(more...)

Gisborne Herald:
New bartender has cocktail ideas aplenty
If you have half a bottle of Midori, half a bottle of vodka and a hipflask of schnapps but no idea what to make with it, two Gisborne guys should have the answer.(more...)

SFist.com:
"SF Cocktail Week" kicks off; startenders about town more hungover than usual
Last night marked the opening gala of the third annual San Francisco Cocktail Week celebration -- a week in which Bay Area barmeisters mix and mingle with mixologists and cocktail enthusiasts from around the nation.(more...)

7x7 Magazine:
"SF Cocktail Week's" top five
My Number 2 Cocktail Week event is not necessarily an SFCW exclusive, since the folks at Alembic do this periodically. But seeing as you're in an especially heightened state of cocktail awareness, it's a great time to participate in this event.(more...)

Bellevue, the sister city of Seattle, which often likes to put on airs, but has pretty much been a laggard when it comes to anything even approaching a good drink, recently got a wake-up call when Donald Brady re-opened the Chantanee Thai restaurant with an exquisite "craft" bar firmly established at its heart.

Andrew Bohrer,  the head bartender, has gathered a crack team to help him execute world-class drinks, the likes of which Bellevue has never before seen. His back-bar contains a dizzying array of carefully selected products, which he uses to serve many long-forgotten classics, as well as expertly balanced new creations.

Last Thursday night (May 7th, 2009), Chantanee Thai's Naga bar participated in the celebrations for World Cocktail Week by pulling together a special menu which featured a cocktail flight, pairing three individual cocktails with special selected dishes:

Ueno San
Makers Mark, Lillet Blanc, Carpano Antica and peach bitters, served on the rock with an orange zest.
- Served with a fresh salad roll

Suffering Bastard
Makers Mark, Plymouth Gin, fresh lime, house made ginger beer, float of Galiano served on the rocks in a tiki mug.
- Served with Thai spiced hot wings

Dragonfly Julep
Plymouth Gin, Domaine de Canton, fresh lime, muddled sage, and Laphroaig Cask Strength, served over crushed ice.
- Served with House made Esan Sausage

I have placed some picture from that night, as well as a rendition of their menu here.