Associated Press:
World's oldest bartender, 95, is retiring in Pennsylvania.
Guinness World Records dubbed him the longest-serving bartender a decade ago, and he's earned induction into Jim Beam's Bartender Hall of Fame and numerous other honors. Now 95, he's calling it quits. (more...)

New York Times:
Like a salad in the cocktail
Long the stars of farmers’ markets, heirloom tomatoes have caught bartenders’ fancies in a major way. The result is a slew of tomato-based cocktails that leave the Bloody Mary way, way behind. (more...)

Los Angeles Times:
Cool summer cocktails
A hot, sunny summer calls for icy, cold drinks . . . and summer’s not quite over yet. (more...)

San Francisco Chronicle:
More bars growing own cocktail ingredients
Victoria D'Amato-Moran grows tomatoes, Asian pears, Fuji apples, blackberries, roses and many herbs in her South San Francisco garden. Sooner or later, everything in it winds up in her cocktails. (more...)

abcnews.com:
Better together: What to drink with hotdogs
A staple of summer barbecues and lunch carts, the hot dog usually gets washed down with a beer or soda.…But in this era of artisanal everything, upscale dogs with gourmet toppings — such as manchego cheese and garlic or bacon and avocado — a fancy cocktail may be a better match. (more...)

Baltimore Sun:
Should bars list prices on their fancy cocktail menus?
I've always had a problem with bars and restaurants that don't list the price of their drinks. (more...)

Village Voice Blog:
Hi-Fi still a dive, only now with fancy cocktails
What's this city coming to when even dive bars have to start serving signature cocktails? (more...)

Chicago Tribune:
Bill would stop minors from drinking in bars
Children could no longer drink in Wisconsin bars and restaurants under a bill scheduled to be heard Tuesday by a state Assembly committee. (more...)

New York Times:
Have ginger, will mix
A few days ago, I had a bottle of ginger beer from Fever Tree, a sort of high-end producer of sodas and mixers. I loved it – it was intensely gingery, very spicy, and reminded me of house-made ginger beers I had tasted in Jamaican restaurants. (more...)

Gourmet.com:
Bartenders who farm
Is this the next logical step in the modern cocktail movement? (more...)

Los Angeles Times:
Another round, bartender, and make it vitamin-infused
The problem with cocktail hour, we've always thought, is that it lacks good nutrition. Sure, the five olives you downed with your martini count for something, but do those pimientos really provide minimum daily requirements of anything? (more...)

Los Angeles Times Blog:
The Chartreuse Sweet 16 Competition: 16 bartenders, four rounds, 30 cocktails
The Carthusian monks who produce Chartreuse might not blanch at the prospect of having to taste 30 cocktails made with their secret-recipe herbal liqueur. (more...)

abc.com:
Carnivorous cocktails put meat in your glass
First you cook the bacon, remove the fat and tear it into pieces. It sounds like the start of a nice breakfast, but it's actually the first part of mixologist Adam Seger's Baconcello recipe. (more...)

abc.com:
Who's the Best Bartender in the World?
It's not a profession renowned for its gravitas but a select group of bartenders in Berlin this week were taking drinking very seriously indeed. (more...)

San Francisco Chronicle:
Was Graham Greene a heinous mixologist?
I'd never heard of the Graham Greene cocktail, but thanks to today's fabulous search engines, it wasn't long before I found an article informing me that "Graham Greene arrived (at Hanoi's Sofitel Metropole) in 1951 for the first of many visits during which he penned 'The Quiet American' and was a correspondent for Paris Match magazine." (more...)

cbs.com:
Chemistry to enhance classic cocktails
So, do you put in the spirits or mix first? Can the kind of ice you use make a difference? Should the drink be shaken or stirred? (more...)

San Diego Union Tribune:
Slush fun
Slushies inarguably rank as a timeless childhood antidote against the summer heat. (more...)

Boston Herald:
How to sip flower garden
At bars across the country, there are so many flowers in bloom that this season might go down as the summer of love. Bartenders, though, are not spending gauzy afternoons threading tiny daisy necklaces while the Mamas and the Papas play softly on the stereo. Instead, they are indulging in floral cocktails that seem designed to make even the most serious-minded customers blush. (more...)

mydesert.com:
Bartender shakes it up with local flavor
The desert doesn't sound like the most inspirational place for a professional mixologist, but you wouldn't get that from spending time with Dan Thomas. (more...)