Tag: beer

“Drinking is an emotional thing. It joggles you out of the standardism of everyday life, out of everything being the same. It yanks you out of your body and your mind and throws you against the wall.” –Charles Bukowski

• In the Washington Post, Jason Wilson gives advice on how to host a rum tasting. This is very timely advice, as I'm planning to do some tastings this summer.
• In the New York Times, Robert Simonson discusses the resurgence of Irish-American whiskey. (It's just what it sounds like: a blend of Irish and American whiskey.)
• In the Los Angeles Times Magazine, Wyatt Peabody visits Martinique in search of rhum agricole.
• In the Los Angeles Times, Jessica Gelt explores the growing popularity of shrubs, drinkable vinegars that add loads of flavor to cocktails.
• On the Reuters wire, Kara Newman's latest Spirited Traveler column takes us to Moscow to uncover the Russian's love-hate relationship with vodka.
• On Alcademics, Camper English (and Kevin Liu) discuss how to make and filter homemade tonic water.
• In CLASS Magazine, a round-up of peach liqueurs and an explanation of barrel charring.
• On Liquor.com, David Wondrich talks Bluegrass Mixology and shares a recipe for a White Dog Julep. Also, Simon Ford hits Charleston, South Carolina to visit the city's best bars.
• On Serious Eats, Michael Dietsch provides a primer on flavored vodka, and Alice Gao visits the Dominican Republic to see how Brugal rum is made. Also, how to make your own raspberry liqueur and amaro.
• On The Cocktail Spirit, Robert Hess shows you how to make a Caesar, a White Lady, and an Attention.
• Jamie Boudreau makes a very welcome return on Raising the Bar, showing you how to make an Evergreen Swizzle.

"The light music of whiskey falling into a glass – an agreeable interlude." –James Joyce

• In the Washington Post, Jason Wilson examines the explosion in the market for orange curacao liqueurs.
• More from Jason Wilson: in the Philadelphia Daily News: a guide to bar-hopping in Atlantic City.
• In the New York Times, Robert Simonson writes about one of the popular new trends: high-proof spirits. (These are spirits that contain a higher alcohol content than the typical 40%.)
• Also in the Times, Eric Asimov contemplates the new rules of summer drinking: red wine and bourbon before Labor Day?
• Also in the Times, Rosie Schaap updates that perfect warm-weather libation: the wine spritzer.
• In the San Francisco Chronicle, Gary Regan discusses alternatives to the traditional brunch cocktails (aka, the various Bloodys: Mary, Bull, etc.). His suggestion: a Celery Cooler with tequila.
• In Esquire Magazine, David Wonderich names Milwaukee the Bar City of the Year.
• More from David Wondrich, also in Esquire: Wondrich talks shots, offering a primer on the classic shooters.
• In The Atlantic, Wayne Curtis talks about the identity crisis in Cognac.
• On the Reuters wire, Kara Newman shares the latest edition of the Spirited Traveler: a journey to Sweden in search of the elusive Swedish Punsch.
• In the Boston Globe, Joel Brown investigates the return of Ipswitch rum.
• On The Cocktail Spirit, Robert Hess shows you how to make a Red Snapper (video).
• In CLASS Magazine, Simon Difford and Ian Cameron round up five Creme de Menthe liqueurs. Top marks go to Giffard Menthe Pastille.
• Also in CLASS, Camper English takes a trip through America's whiskey distilleries.
• Liquor.com is also talking high-proof spirits, courtesy of bartender Dushan Zaric.
• Liquor.com also offers up some suggestions for new coffee cocktails, courtesy of St. John Frizell (owner of Fort Defiance bar in Brooklyn).
• CBS Sunday Morning takes a look at rum's spirited history . (Article plus video.)
• On Serious Eats, Michael Dietsch presents a guide to vodka. (Vodka is much-derided among many in the cocktail community, but I still consider myself a fan.)
• Also on Serious Eats, Alice Gao takes a trip to the Dominican Republic to see how Brugal Rum is made.
• A bit late, but still useful: on the Huffington Post, Tony Sachs shares his suggestions for the best bourbons for Derby Day. (They're good suggestions for any time, though.)
• On Creative Loafing, Brad Kaplan discusses the current state of Southern cocktail culture.
• Do you really want a cocktail made with stinging nettles? Well, if you do, these guys will show you how to make one.
• Is Spodee the worst name ever for a beverage? Steven Grasse, the brains behind Hendrick's Gin and Sailor Jerry Rum, doesn't think so. It's a blend of fortified wine and high-proof white whiskey (aka moonshine).
• Weekly Pint rounds up this summer's seven best beer festivals.

That's it for now. If you have any suggestions for next week's round-up, please let me know.

“When you stop drinking, you have to deal with this marvelous personality that started you drinking in the first place.” –Jimmy Breslin

• In the New York Times, Robert Simonson takes a Tiki tour around the greater New York area.
• More from Robert Simonson, also in the Times: some classic cocktails don't deserve to be rediscovered, as this panel discussion related.
• Also in the Times, the great Mark Bittman lists twelve summer cocktails that actually taste like booze.
• Wayne Curtis wanted to have part of an iceberg sent to Manhattan. Turns out it was a lot harder than he anticipated.
• In the Wall Street Journal, Rebecca Rothbaum reports on the Manhattan Cocktail Classic, which took place over the past several days.
• More from Rebecca Rothbaum, also in the Journal: cocktail nerds are visiting a Brooklyn bar for the chance to mix drinks in a cocktail shaker once owned by Charles H. Baker Jr.
• In Forbes Magazine, Steven Bertoni does a tequila tasting with John Paul DeJoria, the billionaire founder of Patrón Tequila. (There's a short article, but most of it is a video.)
• For ABC News, Nick Watt discovers the gin revolution and the return of the Martini. (Article plus video.)
• In the Kansas City Star, Anne Brockoff writes about the growing popularity of shrubs, drinking vinegars that are usually made from various types of fruit.
• Good news! There are some new videos up on The Small Spirit: Robert Hess shows you how to make a Blood and Sand and an Attention.
• Inc. Magazine interviews "rising tequila stars" Moy Guindi and Danny Schneeweiss of Milagro.
• In the Austin American-Statesman, Emma Janzen takes a comprehensive look at what's happening in tequila today.
• On CLASS Magazine, Simon Difford and Ian Cameron round up 5 hazelnut liqueurs. They give top marks to category leader Frangelico.
• Also in CLASS Magazine, Camper English visits Washington, D.C. and reports back on four bars to visit. The only one I've been to is the Columbia Room and I highly recommend it.
• Writing for the Reuters wire, Kara Newman talks about Dawa, Nairobi's "medicinal" cocktail.
• More from Kara Newman, also on Reuters: a trip to Chile to sample some pisco, the traditional South American brandy.
• More pisco news: in The Oregonian, Paul Clarke discusses the spirit's status as the perennial "next big thing."
• On Serious Eats, Will Gordon tries Gosling's pre-made Dark 'n Stormy drink. He gives it the thumbs-up, although wonders how necessary it is. My reaction was pretty much the same.
• In Details Magazine, Christopher Ross says that he's finally found the first good cocktail app: Bartender's Choice. I'm going to have to give it a try.
• On the Whiskey Advocate blog, Mike Miyamoto, master distiller for Suntory, explains Hakusku Japanese whisky.
• The Huffington Post offers up recipes for 10 easy Champagne Cocktails, courtesy of Saveur Magazine.
• Also in the Huffington Post, Tony Sachs suggests a dozen aged tequilas to sip. I haven't tried most of these, but this looks like a really good list.
• On Food Republic, Emily Saladino rounds up the 8 best airlines for drinking. "Hands down, the best airline drinking is on Virgin Atlantic."
• Bacardi has triumphed over Pernod Ricard in their fight to use the Havana Club name in the United States. As a result, Pernod registered a new brand name for the U.S. market, Havanista, in hopes of one day selling Cuban rum here.
• The AP reports that Maker's Mark has won a court case protecting its exclusive use of the wax seal on its bottles.

“Too much of anything is bad, but too much of good whiskey is barely enough.” –-Mark Twain

• In the Washington Post, Jason Wilson writes about Buffalo Trace Distillery's Single Oak Project. As I mentioned before, I find this fascinating.
• Also in the Washington Post, more from Jason Wilson: the James Hotel (New York and Chicago) has an "in-room mixology experience," where they'll send up a tray full of tools and mixers to go with the booze in the mini-fridge. That way, you can mix real drinks with quality ingredients.
• Also in the Washington Post, Paul Abercrombie visits France's Cognac country and finds a lot to drink in.
• In the San Francisco Chronicle, Gary Regan writes about a new drink: a whiskey Cherry Cobbler, made with rye whiskey and ruby port. Sounds tasty!
• In the Chicago Tribune, Zak Stambor has good things to say about Redbreast Pure Pot Still Irish Whiskey.
• In Arrive Magazine, Kara Newman writes about moonshine. I haven't tried any 'shine yet. I suppose I should. I do, after all, live in Virginia.
• On Forbes.com, Larry Olmstead has a three-part series on gin. Part 1 covers gin and the classic cocktail renaissance. Part 2 discusses London Gins. Part 3 features the original Martini gin and a distillery tour.
• Also from Kara Newman, a report for Reuters on the spirits scene in Glasgow — it's not just Scotch.
• In the National Post (Tortonto), Margaret Swayne visits Guyana, home of Demerara rum. (The El Dorado 12 Year Old is one of my favorites.)
• In Details Magazine, Christopher Ross writes about the mash-up between Tiki drinks and amaro. Yes, please.
• In New York Magazine, Matthew Latkiewicz tells you everything you need to know about carbonated cocktails.
• In the New York Post, Max Gross writes about the Asian influences showing up in New York City cocktails.
• In the New York Daily News, a pair of cocktail recipes from Audrey Sanders and Jim Meehan: the French Pearl and the Strawberry Rhubarb Daiquiri.
• CLASS Magazine rounds up 6 top vanilla liqueurs. Their favorite is Navan from Grand Marnier. (I believe this is no longer produced.)
• Also in CLASS, Ian Cameron writes about Ian Burrell, the Ambassador of Rum.
• On Liquor.com, Jacques Bezuidenhout shows you how to make a Margarita, Paloma and Spiced Old Fashioned.
• There's a new entry in Serious Eats guide to various spirits — this time the subject is mezcal.
• Also on Serious Eats: Maggie Hoffman suggests 5 silver tequilas you should try. (I haven't tried any of these! We did our own tequila taste test a while back.)
• The Denver Post visits Adrift, a new Tiki bar in the Mile High City, and gives it the thumbs up.
• Las Vegas Weekly reports on the success of Tito Beveridge and his Tito's Handmade Vodka.
• The Wall Street Journal reports that Beam is booming, with first quarter sales up by 13%.
• The 2012 World Beer Cup was held recently and the winners have been announced.

"Alcohol is like love. The first kiss is magic, the second is intimate, the third is routine. After that you take the girl's clothes off." –Philip Marlowe (Raymond Chandler)

• Get ready for Derby Day — Kyle Ford mixes up Mint Juleps for CNN, including 5 different variations.
• And don't forget Cinco de Mayo! In the Wall Street Journal, Kevin Sintumuang talks Margaritas — everything you need to know.
• Wayne Curtis talks colonial cocktails in New Orleans at The Museum of the American Cocktail.
• In the New York Times, Robert Simonson pays tribute to Charles H. Baker Jr., the world traveler, raconteur and cocktail afficionado.
• Also in the Times, Florence Fabricant visits Manhattan's Experimental Cocktail Club and discovers American cocktails with a French twist.
• On his blog (via Imbibe Magazine), Robert Simonson also writes about Nectar, a popular local New Orleans soda flavor.
• In the Chicago Tribune, Zak Stambor tells the story of a true survivor: Buffalo Trace's Colonel E.H. Taylor Bourbon, dubbed “Warehouse C Tornado Surviving."
• In the Globe and Mail (Toronto), Susan Krashinky writes about the resurgence of Canadian whisky in the U.S. — driven in part by the success of the television show Mad Men.
• In the Atlanta Journal-Constition, Jon Watson talks bourbon and includes some very solid recommendations.
• In LA Weekly, Jenn Garbee samples The Botanist, a new gin made by Bruichladdich, and pronounces it "Oscar-worthy."
• In the National Post (Toronto), Adam McDowell tastes and recommends several bargain bourbons. (I'm not sure these all qualify as "bargains" — but keep in mind that the prices he cites are in Canadian money.)
• In the San Jose Mercury News, Jessica Yadegaran reports that the San Francisco Bay Area has become the center of a booming American craft whiskey movement.
• In Cigar Aficionado, Jack Bettridge takes a look at whiskies from the Great White North (aka Canada).
• Also in Cigar Aficionado, Bettridge has nice things to say about Wild Turkey 81 Rye, a new, more mixable rye whiskey that comes in at 81 proof.
• For the Marin Independent Journal, Jeff Burkhart travels Pennsylvania's Whiskey Trail in search of rye whiskey. He finds some good stories, but, sadly, no whiskey.
• In the San Antonio Express-News, Jennifer McInnis tastes Pierre Ferrand Dry Curacao, St. George gins, and Yamazaki Single Malt Whisky.
• Heaven Hill Distilleries, makers of Evan Williams and other find spirits, is planning to build a tourist attraction, with distillery, in downtown Louisville. Sounds fun!
• In Food and Wine, Jim Meehan discusses his favorite bars in Milwaukee.
• In Details Magazine, Christopher Ross lists the 10 steps to making a killer Mint Julep.
• Also in Details, Christopher Ross makes the case for why Green Chartreuse is the hipster Jägermeister.
• On Live Mint (from the WSJ), Joel Harrison talks about collecting whiskies. At least if the market bottoms out, you can drink your stock.
• Forbes Magazine also has a piece on the rise in value of fine whisky. A group in NYC is forming a private membership club to invest in booze.
• In the Huffington Post, Tony Sachs suggests 12 rums that are suitable for sipping. Some very nice choices!
• In Wine Enthusiast Magazine, Kara Newman shares recipes for fruity vodka cocktails.
• In the Nashville Scene, Chris Chamberlain samples 3 different rums and shares his thoughts.
• In CLASS Magazine, Simon Difford and Ian Cameron round up 6 different coconut liqueurs. There's a 3-way tie for the best score — including a surprising Malibu.
• Also in CLASS, Simon Difford channels his inner geek to talk blended Scotch whisky.
• Bourbon production returns to Maysville, Kentucky with the opening of Old Pogue Distillery.

I had so many links this week, I decided to do a special edition.

• In the Wall Street Journal, Cheryl Lu-Lien Tan discusses how to pair cocktails with food.
• In the Baltimore Sun, Eric Maza reveals that the trend of beer cocktails has made its way to Charm City.
• In Esquire Magazine, bartender Jay Porter (from San Diego's El Take It Easy) shares his recipe for The Long Goodbye (a Mezcal Gimlet). He created it as a tribute to Raymond Chandler, so I had to link to it.
• NPR reports on the coolness that is Tiki, focusing on the Mai Kai restaurant in Fort Lauderdale.
• On Liquor.com, Jordan Mackay extols the virtues of drinking vermouth by itself.
• Also on Liquor.com, the great Dale DeGroff talks tequila cocktails, and includes a couple recipes for unique variations of Sangrita. (Here's my recipe for Sangrita.)
• In Seattle Magazine, A.J. Rathbun investigate the true meaning of "happy hour."
• On the AP wire, Michelle Lock reports on a trend I think you'll start seeing more and more of: barrel aging beer.
• Also on the AP wire, Alison Ladman suggests some skinny cocktails to drink for Cinco de Mayo. The whole skinny trend has passed me by so far. (Obviously.)
• Food and Wine magazine reports on high-tech cocktails, including ones made with liquid nitrogen, drinks heated sous vide, and (my favorite) cocktails shaken with an old paint-can shaker!
• The Daily Times (Salisbury, Maryland) reports on a popular Ocean City cocktail called the Nor'easter. This drink is so insane, I think I have to make one just to see what it tastes like.
• In Seattle Weekly, Sonja Groset tells you how to make a better gin and tonic. (The piece is mainly a discussion of the different types of gin, but that's always welcome.)
• More gin news: the North Jersey Record proclaims it gin and tonic weather — and suggests 4 new gins you might not be familiar with.
• In LA Weekly, Jenn Garbee shares the new design for the Tuaca bottle and pronounces it "fantastic."
• In the Gloucester Times, Victoria Brown discusses the history of the Sidecar, a classic cocktail made with cognac, triple sec and lime juice.
• It's almost Kentucky Derby time — do you know how to make a Mint Julep? Serious Eats tells you how.
• Also on Serious Eats: 5 fruity Margarita recipes. The pineapple sounds pretty good. (Here's my recipe for a Frozen Watermelon Margarita.)
• Portland bartenders (including Jacob Grier of Metrovino) are mixing up some exciting floral cocktails for spring. Why does Portland have so many good bartenders?
• More spring cocktail trends, these reported by the San Francisco Bay Guardian. They are: bottled cocktails, a Pimm's Cup revival, and wine cocktails.
• Spirits conglomerate Beam is buying Pinnacle vodka and Calico Jack rum. Whipped cream vodka for everyone!
• The Weekly Pint investigates the new trend of brewers blending wine into beer. Ummm…huh?

• In the Washington Post, Jason Wilson shares his affection for grapefruit juice, along with his recipe for The 866 — another aquavit cocktail.
• Also in the Post, Daniel Fromson reveals that D.C. is putting its stamp on the beer cocktail. (I've still never had one.)
• In the Wall Street Journal, Elizabeth Gunnison writes about aquavit — something must be in the air this week — and even tells you how to make your own.
• In Esquire Magazine, David Wondrich talks mezcal.
• More from David Wondrich (on Liquor.com): recipes for Boston Rum Punch and Beantown's signature cocktail, the Ward Eight.
• Also in Equire, bartender Jeffrey Morgenthaler (Clyde Common) shares his recipe for the Sore Loser, a cocktail with overproof bourbon, creme de peche and Amontillado sherry.
• In U.S. News and World Report, Rober Schlesinger investigates the difference between Scotch and American whiskey.
• In the Cincinnati Enquirer, Polly Campbell hits the town to see what the local bartenders are mixing up — and finds a lot of bourbon. (I had to link to this, because apparently Cincinnati has a Mexican restaurant named Bakersfield, which is my old hometown.)
• Serious Eats presents their guide to tequila. This has been a very interesting and useful series.
• Also on Serious Eats, Andrew Strenio recommends 3 unusual spirits from around the world that you should try: Brennivín from Ireland, White Lion VSOA from Sri Lanka, and Amarula from South Africa.
• On the Reuters wire, Kara Newman visits Phoenix to check out the cocktail scene — and pronounces it hot! (Get it?)
• Also on Reuters, Kara Newman visits Baltimore to drink their hometown spirit: rye whiskey. (Maryland-style rye whiskey was a lighter, sweeter version of rye that has all but disappeared.)
• Lots of traveling this week: Rick Steves visits Europe and tries out the local liqueurs.
• John Hansell muses about the new trend in American whiskey of distillers striving for versatility, as both mixers or sippers.
• In The Tennessean, Ryan Underwood talks craft distilleries in the land of Jack Daniels.
• In The Village Voice, Alexia Nader interviews Janet Glasser, the co-founder of Bittermens Bitters.
• The A. Smith Bowman distillery, not far south of here in Fredericksburg, Virginia, recently opened a new visitors center and is making plans for expansion. Lew Bryson visited and reports back.
• On Liquor.com, Wayne Curtis writes about Derek Brown, co-owner and head bartender at DC's Columbia Room. Wayne describes him as "part mixologist, part drinks nerd and part writer." That's a great combination!
• Also on Liquor.com, Ryan Magarian talks Old Fashioneds, and shares his recipes for gin and coffee liqueur versions.
• CLASS Magazine rounds up 9 different varieties of creme de banane. They give the highest marks to Lejay Lagoute Creme de Banane.
• Also in CLASS, Simon Difford discusses Scottish grain whisky.
• The Spir.it presents 3 variations on the Negroni.
• The Weekly Pint shares their 5 favorite beers for spring.

I need a collection of pithy comments that I can use to kick off the weekly links round-up. Please send in your suggestions.

• In The Daily, Wayne Curtis investigates the drinking habits of our Founding Fathers. Those guys loved their booze.
• In the New York Times, Andy Isaacson visits Peru in search of pisco. I think the popularity of this South American brandy will just keep growing.
• Also in the Times, Rosie Schaap muses on the subversive charm of drinking in the daytime. I find drinking during the afternoon more pleasant than in the evening, because I'm not so tired. The important thing is that you don't drink in the afternoon and the evening.
• One more from the Times: Robert Simonson writes about the newest trend in bottle service: D.I.Y.
• Bartender Jeffrey Morgenthaler mixes up a Brandy Old Fashioned and talks about the importance of taking care of your customers.
• In the San Francisco Chronicle, Camper English investigates the cocktail renaissance happening in SF's East Bay.
• In the Wall Street Journal, Luke O'Neil discusses ginger cocktails, along with several recipes.
• In CLASS Magazine, Simon Difford tastes 5 brands of Creme de Violette. (Who even knew there were 5 brands of Creme de Violette?) His favorite is the Benoit Liqueur de la Violette. (And no, it's not available in the U.S.)
• In Wine Enthusiast Magazine, Kara Newman investigates the new generation of gins, including Nolet’s Silver Dry Gin and Bols Barrel Aged Genever.
• In The Village Voice, Robert Sietsema presents his 5 favorite margaritas in New York City. The Frozen Pomegranate Margarita at Rosa Mexicano looks delicious.
• In The Atlantic, Rebecca Greenfield reports on what cocktails best represent the various social media sites. (Kind of a goofy idea, but the recipes sound pretty good.)
• In the Charlotte Observer, Kathleen Purvis talks sloe gin, an excellent liqueur that is hard to find in a drinkable form. (But Plymouth's version is tops.) Includes a recipe for the Sloe Gin Fizz.
• In the North Jersey Record, Susan Leigh Sherrill discusses different types of aperitifs.
• Bartender Chaim Dauermann always had a problem with Frangelico: what do you do with it? But he thinks he came up with a solution.
• With Beam Global's recent purchase of Cooley distillery (the maker of many different Irish whiskeys), a lot of the private label whiskey bottlers will likely find themselves on the outs.
• As a result of Cooly's move, the Irish Times reports, Slane Castle Irish Whiskey is considering opening their own distillery.
• Getting a hefty tax refund this year? If so, Liquor.com shows you how to blow it all on booze.
• Another contribution from Liquor.com: Dushan Zaric shows you how to make a Brandy Alexander, a delicious, chocolatey after-dinner drink.
• Blackboard Magazine writes about famed bartender Dale DeGroff's one-man show, which mixes booze, stories about booze, and anecdotes from DeGroff's life. I bet this is a lot of fun.
• Bartender Jim Meehan visited Denver recently to talk about The PDT Cocktail Book and Banks Rum (an excellent white rum).
• In Florida this week, the Rum Renaissance is celebrating all things cane spirit. Wish I were there!

That's it for now. If you have any suggestions for next week's round-up, please let me know.

 If it's Wednesday, we must have links. Enjoy!

• In the Washington Post, Jason Wilson tries his hand at blending cognac in the cellars of Remy Martin.
• In the Philadelphia Daily News, Jason Wilson (the guy is everywhere!) visits the Hop Sing Laundromat — a laundry that serves booze!
• In the San Francisco Chronicle, Gary Regan mixes up a drink from Old Havana: the Wil P. Taylor's Hotel Nacional Special. Great name — and it sounds delicious.
• In the New York Times, Cathy Barrow talks about making your own citrus liqueurs at home. I think I might try this.
• Also in the New York Times, Robert Simonson reports on a theater that is conversant in Scotch.
• In the Los Angeles Times, Jessica Gelt samples a new bottle of Stoli vodka that costs $3000. It's made with pristine water from the Himalayan mountains, if that helps.
• Also in the Los Angeles Times, Betty Hallock reports on a new series of vintage potato vodkas made by Karlsson's, a Swedish distiller.
• Maggie Hoffman is also talking potoato vodka, including Karlsson's, over on Serious Eats.
• In CLASS Magazine, three of their writers get together to taste 6 apricot liqueurs. Their top mark goes to De Kuyper XO Apricot Brandy. This is not available in the U.S., but it sounds delicious.
• Also in CLASS, Simon Difford investigates the Daiquiri, one of my favorite drinks (and one of the world's most perfect cocktails).
• Reuters reports on the efforts of Italian distilleries to make grappa an attractive spirit in the modern cocktail world.
• On Liquor.com, tequila ambassador Jacques Bezuidenhout makes the case for why you should be drinking Mezcal. I think he convinced me!
• Also on Liquor.com, some suggestions to help you get ready for baseball season — including a couple of very promising cocktail recipes.
• Serious Eats visits Bar Agricole in San Francisco and asks head bartender Craig Lane to make his five favorite drinks on the menu.
• British drinks conglomerate Diageo is reportedly getting close to buying Jose Cuervo, makers of the popular tequila.
• Famed NYC bar Milk & Honey is moving its "secret location" to Murray Hill.
• The United States agrees to recognize cachaca as a distinctive Brazilian product. What's really needed, I think, is a legal definition of what constitutes rum.
• Speaking of rum…Over on The Spir.It, Amanda Schuster attended a lecture on rum given by F. Paul Pacult recently, and reports back with all the details.
• More on the rum front: a new craft distillery is making the sugar cane spirit in Brooklyn. I guess if you can make it there…
• Check out these very cool, but ridiculously expensive, bar carts.
• As craft cocktails have become more popular, so have cocktail events. Case in point: Boston is mixing up a fun one, the Boston Cocktail Summit, coming this October.

That's it for now. If you have any suggestions for next week's round-up, please let me know.