We're back with this week's regularly scheduled linking.

• In The Daily Beast, Christopher Buckley writes about the perfect Martini.
• In The Atlantic, Wayne Curtis writes about the secret ingredient that so many spirits, especially herbal liqueurs, supposedly contain. (And to think: the Colonel stole his marketing campaign from Benedictine monks!)
• In the New York Times, Robert Simonson explores Don Draper's favorite cocktail: the Old Fashioned. (I should have a Mad Men-themed post up tomorrow or Friday.)
• In the Naples Daily News, Ashley Stites goes looking for a Sazerac. She finds about what you'd expect: a lot of "huhs?" from the city's bartenders.
• In CLASS Magazine, Simon Difford unleashes his inner geek to explore Old Tom Gin.
• Also in CLASS, Simon rounds up 5 different Amarettos (Amaretti?). The two top scorers are Disaronno Originale Amaretto and Luxardo Amaretto di Saschira.
• According to LAist, gin is in. As well it should be!
• Bartender Jeffrey Morgenthaler tells you how to make vacuum-sealed oleo saccarum, a combination of lemon peels and sugar used in many punches.
• The Huffington Post teaches you how to order whiskey like a pro.
• Good news for bourbon lovers: Woodford Reserve has a new Double Oaked whiskey coming soon, and the Louisville Voice-Tribune says it might be the best around.
• When it comes to promoting cocktails and spirits these days, social media is paving the way.
• Bacardi plans to launch a new cognac in the United States, along with a new flavor of Grey Goose vodka. The piece also says that liquor prices are going to rise as the economy improves.
• Courtesy of Liquor.com, Brooke Arthur shows you how to make a French 75 cocktail.
• Do you know your rye from your bourbon? If not, the Columbus Dispatch is here to help.
• I hope you're not tired of hearing about Irish whiskey, because Serious Eats presents a comprehensive guide to the spirit. (Previously they covered blended Scotch whisky and single malt Scotches.)
• According to the Calgary-Herald, rum is making inroads as a sipping alternative to Scotch.
• Word on the street is that the growing popularity of rye whiskey has lead to a shortage in the supply of many distillers' product.
• Adding another tool to the mixologist's arsenal is Solerno Blood Orange Liqueur.
• The San Francisco Chronicle talks to bartender Alex Conde of Hudson.
• Want to make your own Triple Sec? Here's how. I might try this sometime, just for fun.
• Imperial Brands is introducing a new flavor of Marie Brizard liqueur to the American market: Chocolat Royal. Marie Brizard liqueurs are some of the best you can find, so I imagine this will be good as well.

That's all for now. The week is half over!