Apr 21, 2014 — The Treasury Department says it erred in approving dehydrated versions of vodka and mojitos. Red tape will likely keep the high-proof powder off the market for a while.
Aug 16, 2013 — Pirates, pokers and alleged demonic origins — the history of rum is filled with raucousness and rebellion. To celebrate National Rum Day, we bring you tales from this drink's past, including its laudable origins as a food waste solution.
Jul 15, 2013 — A beer-cocktail combo popular in 19th century England is seeing a global revival. Shandies are tasty, fruity and practically scream summertime. They're also lower in alcohol than a regular beer, which makes them more appealing as governments tighten rules on drinking and driving.
Jul 14, 2013 — From Prohibition until just a few years ago, almost every bartender in the country relied on just one brand of bitters. But now some are rediscovering old recipes for these bittersweet infusions.
Jun 19, 2013 — The martini has been called "the only American invention as perfect as the sonnet." But is this cocktail perfectly American? Maybe not entirely. In honor of National Martini Day, we decided to dig into the drink's muddled past.
Feb 25, 2013 — Over in Chicago, cocktail connoisseurs are forgoing the liquid state altogether. Instead of drinking their favorite bourbon or infused vodka, they're inhaling it with a simple device, called the Vaportini. But don't expect these gaseous cocktails to replace liquid libations anytime soon.
Jan 11, 2013 — The way bartenders shake their cocktails has practically evolved into their signature beats. Some shake hard, some shake over the shoulder, some shake in front. Most bartenders say the shake is essential to a perfect drink — but is it all style or is there some substance to the claim?
Dec 20, 2012 — Many modern day liqueurs, like Campari and Pimm's, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you're sipping a French aperitif or an absinth cocktail this holiday season, chances are you're also imbibing a bit of malaria history.
Oct 19, 2012 — Infusing the flavor of something heavy into a lighter liquid is a practice that's centuries old. But it's enjoying a bit of a resurgence in the cocktail world these days, thanks to the craze for putting bacon in everything.
Oct 10, 2012 — The latest victim injured by a liquid nitrogen cocktail had to have parts of her stomach removed. Yet some in the bar business say the substance is safe when used properly. What do you think? Take our survey.