The Times-Picayune:
New Orleans best bartenders gather at the Museum of the American Cocktail
Every month, the Museum of the American Cocktail (Riverwalk Marketplace, 1 Poydras St.) imports big-time bartenders from around the country to talk, mingle and demonstrate their skills with a mixing tin. On Monday, July 6, the museum shines a spotlight on our local talent. (more...)

Detroit Free Press:
Updated cocktails and offbeat lemonades are summer standouts
Now that it's officially summer — and finally hot — it's time to think about refreshing lemonades and cool cocktails. (more...)

San Francisco Chronicle:
A serious spot for tequila
New York is in a tizzy of new cocktail boites -- Clover Club, Rye, Dutch Kills -- but my one must-stop this past trip was to Mayahuel, the new project from Phil Ward, an East Coast bartender cocktail virtuoso (formerly at Death & Co.) who we've featured before and who has made the occasional appearance behind a San Francisco bar. (more...)

San Francisco Chronicle:
Hard doses of bitters lead to new cocktails
The bar that night was stocked with a fabulous array of spirits, liqueurs and all sorts of fanciful flavoring agents such as lemongrass-infused simple syrup, plus sparkling sake and an abundance of herbs, spices, fresh fruits and juices. But there was one thing missing from the backbar that really threw me off. There wasn't a drop of vermouth to be seen. It's a long story ... (more...)

The New York Times:
Refreshing by definitions
A guide to bartending when the frost is on the glass. (more...)

New York Times:
It’s Not So Mysterious: The Secret Is in the Swizzle
When Katie Stipe, a bartender at the Clover Club in Boerum Hill, gets an order for a mojito, she recommends that the customer try a Queens Park Swizzle instead. (more...)

North County Times:
Tips for using hot new sweetener ---- agave syrup
A cactus-based sugary syrup has become the latest darling of the alternative sweetener world. (more...)

Los Angeles Times:
Kick it with a new cocktail book this summer
The magazine Food & Wine has a new cocktail book out, and it's really great for summer. (more...)

Gourmet.com:
Eight great bars in London
London has its share of private members’ clubs—Shoreditch House, Groucho Club, Morton’s, to name just a few—which made some sense when these elitist clubs were among the few places where you could legally get a drink after 11 p.m. But not anymore. The licensing laws changed in 2005, and getting a decent drink, in a pleasant bar, has never been easier. (more...)

Los Angeles Times:
Don't forget to take your medicine: A cocktail from the Pharmacie
The Pharmacie, a series of roving, invite-only cocktail parties (more underground than even the Roger Room?), kicked off last Sunday evening. (more...)

Daily News:
Bing-a-Ling is winner at New York Cocktail Contest
They shook, strained and stirred their way to the top. (more...)

The Globe and Mail:
Gimme a lager on the rocks with a twist
Once considered déclassé, cocktails that feature beer are gaining converts as bars across the country serve up their own specialties. (more...)

Contra Costa Times:
Night Owl: Ice is the secret behind a perfect cocktail
I've been wondering for a while about what the next step in the ever-evolving cocktail culture in the Bay Area possibly could be. Where can connoisseurs go after treating the superiority of Boston shakers, Hawthorn strainers and hand-pressed citrus squeezers? Ice cubes. (Obligatory eye roll here.) (more...)

Washington Post:
Will Proof become destination for cocktails as well as wine?
Only a few weeks ago, D.C. cocktail aficionados stared glumly into the bottoms of their Sazeracs, wondering what would replace Adam Bernbach's wildly inventive (and wildly popular) drinks once he left Bar Pilar. He said he wanted to take a break from the day-to-day business of bartending and managing a restaurant. Well, that didn't last long. (more...)

New York Times:
A bar with a hypothesis
With Mayahuel, the cocktail lounge he opened in the East Village in May, Philip Ward painstakingly makes his case that tequila and its cousin, mezcal, are not occasions for sunburned debauchery, but rather opportunities for contemplative drinking. (more...)

San Francisco Chronicle:
Bartenders getting choosier about equipment
It could be the way the profession seems made for metaphors, or perhaps it's the legacy of a particular woodworker who attained superstardom a couple of millennia ago. Whatever the reason, carpenters get all the artisan glory while bartenders are typically left in the shadows. (more...)

Forbes Magazine:
Forbes' Best Bartenders
It takes more than well-measured ingredients to make a bar visit special. (more...)

The Moment of the New York Times:
Now Infusing: Bittermens’ Bitters (Plus D.I.Y. Recipe)
Sometimes what you do after work can lead to a new career. Take Avery and Janet Glasser. They were just hearty drinkers at a San Francisco bar when a strange sequence of events landed them at Distillery 209, the makers of 209 Gin. (more...)

The Washington Post:
Better Tiki than Tacky
Drinking trends come and go, but tiki will always be with us. It keeps returning every few years or so, like the mustache or animal-print fabric. (more...)

The Times-Picayune:
Tales of the Cocktail 'Spirited Dinner' tickets on sale.
Tales of the Cocktail, a local festival of drink that draws progressive, enlightened imbibers from across the country, is still a month away. But tickets for its Spirited Dinners, the cocktail mavens' answer to a multi-course, paired wine dinner, go on sale today. (more...)

Wall Street Journal:
A cocktail for what ails you
What is this Rock and Rye that serves as a metaphor for a balm in a barren wilderness? A drink of rye whiskey sweetened with rock candy and perhaps some fruits and bitter herbs, Rock and Rye was once believed to be a cure-all for the common cold. (more...)

Phillyist:
Philly is hosting the Olympics!
Its official, Philadelphia is hosting the Olympics. I don't know who we had to bribe, or who's sleeping with who, but Philadelphia... is home... to the 2009 MOJITO OLYMPICS! (more...)

abc15.com:
Dazzle your friends with these bartending tricks
Add a jigger of showmanship and a splash of entertainment to your next party. Scott Young takes show-stopping, bottle-flipping bartending to the extreme. (more...)

San Francisco Chronicle:
Cooking up the manliest rum-based cocktail
An e-mail sent to a handful of cocktail geeks recently asked a question of earth-shattering importance: "What would you say is the manliest rum-based cocktail?" (more...)

philly.com:
Learning to create alcoholic alchemy
Philadelphia barkeeps, in a wonderland of spirits, are tutored in creating alcoholic alchemy. The results are coming soon to an eatery near you. (more...)

Digital City:
The King Of Cocktails chats about Belmont & its breeze
Gourmet mixologist, cocktail expert and the King of Cocktails Dale DeGroff honed his skills behind some famous bars, including the one at The Rainbow Room. (more...)

Pittsburgh Post-Gazette:
Spirits: Drink up history at the Museum of the American Cocktail in New Orleans
All the other cities just make cocktails. New Orleans invented them. (more...)

New York Times:
Bar? What Bar?
On a nondescript block in Williamsburg, not far from the Brooklyn-Queens Expressway, a new bar and restaurant called Rye opened last week. Try to find it. (more...)

New York Times:
Take a sip of history.
The old-fashioned may finally be earning its name. One of the most venerable of whiskey-based cocktails, it has a history that stretches back farther than the martini’s. (more...)

Phoenix New Times:
Summer Guide: Shaking it up with Valley mixologists
When I was young, a drink was just a drink — and the cheaper it was, the better. (more...)

Wall Street Journal:
A Distinctly Western Cocktail
Roger Angell, the editor and sportswriter at the New Yorker whose mother, Katharine S. White, and stepfather, E.B. White, were also New Yorkerites, has traveled in cosmopolitan circles that care about cocktails. In his memoir “Let Me Finish,” Mr. Angell muses about how he and his friends used to obsess over the making of their postwar Martinis: “Preciousness almost engulfed us, back then.” (more...)