This week’s hot, sweet links.

Laura Beck goes on a booze cruise in San Francisco
Art of the Drink explains how to name a cocktail
The Wall Street Journal reports that Guinness is making a push in the US Market. They had dotw at hello.
The intoxicologist takes on prohibition cocktails inspired Boardwalk Empire
Cocktailian, Gary Regan, schools the kids in basic mixology
Portland Cocktail Week is coming Oct 20 – 24. So if your … Read more

Drink of the Week spent last week in New Orleans with mixologists, liquor companies, cocktail writers, and drinking enthusiasts for the ultimate annual cocktail event, Tales of the Cocktail. It was an action-packed time with something for everyone. We’ll be sharing product reviews, recipes, and techniques soon! Here is a roundup of some of our favorite moments:

The first evening we were all welcomed to New Orleans with a London doubledecker ride to Beefeater Gin’s … Read more

Cheese and Whiskey: Together at Last Take a peek inside a whiskey and cheese pairing at the Cheese School of San Francisco …Read More

The way a bartender shakes will tell you a ton about the bartender and the quality of your cocktail. I’d say a bartenders shaker face can become their signature. There are some good, some bad. Combier, “the original triple sec,” figured they’d make a game out of it. What a better reason to travel the US visiting the country’s top mixologists. Each day a duo of mixologists compete for the best shaker face, and you … Read more

The 2010 Winter Olympics are wrapping up in Vancouver this weekend and this week’s drink celebrates the games well. The fair amount of Canadian whisky should help insulate you from the cold. Canadian whisky and maple syrup, this may work on pancakes as well. Let us know!

This article is timely, a celebration of the national drink of Brazil as the grand finale of Rio’s famed Carnival occurs. Cachaça isn’t well known in the United States but it is famed in its native Brazil, where the average citizen consumes almost two gallons a year for a nationwide total that exceeds 350 Million gallons per year. These impressive numbers make cachaça the third most consumed liquor in the world, behind vodka and soju.… Read more

San Francisco’s famed science museum, the Exploratorium, recently transformed into a giant cocktail lab for an evening fundraiser.

Drink of the Week was on the scene for the event, The Science of Cocktails, which featured interactive exhibits and presentations demonstrating the physics, chemistry and biology of cocktails and drinking.

Being a cocktail event, San Francisco’s top mixologists were strategically placed around the museum serving up an amazing array of original cocktails. Heaven’s Dog, Alembic, 83 … Read more

Earlier this week the folks at Campari held their Holiday Bitter Bash at Bourbon & Branch in San Francisco. It was night of Negronis and other tasty Campari cocktails. Upon entering the bar we were greeted by some of Santa’s Helpers with a bowlful this wonderful punch created by mixologist Jon Gasparini of Rye on the Road

Campari Nicaraguan Punch
Ingredients

15 oz Campari
10 oz Flor de Caña 7 year
7 ½ oz Cinzano … Read more

Skyy Vodka supplied the cocktails created and served by several of San Francisco’s top mixologists. …Read More