As the owner of The Boston Shaker cocktail shop in Davis Square, Adam Lantheaume was always interested in the swizzle. While it may sound like a silly 1950’s dance move to the untrained drinker, the swizzle is actually a delicious drink, composed of rum, lime juice, crushed ice and sugar. To stir the concoctions, bartenders use a special device called a swizzle stick, which originates in the Caribbean and is often made from a swizzle tree. The problem? The wooden sticks are nearly impossible to find in the U.S.

via Stirred, Not Shaken: Local Cocktail Enthusiasts Bring the Caribbean SwizzleStik to Boston | BostInno.

Fortunately, local cocktail author/longtime cocktail geek Dave Stolte took it upon himself to write, illustrate and publish Home Bar Basics (and Not So Basics), a handy-dandy guide on how to stock your home bar and which 25 cocktails to begin with. And surprise, you don’t need to drop a fortune to build an impressive home bar.

Check out the whole article here: How To Up Your Game via "Home Bar Basics" Cocktail Book: LAist.

And pick up a copy in the store or on our webstore

That’s why we’ve ranked the world’s best airlines for drinking. From complimentary cold ones in coach to incredible airport lounges, from killer wine selection to the best top-shelf liquor options, these eight airlines will quench your thirst while you brave the often-less-than-friendly skies. Next time you’re booking a flight, choose wisely. Cheers!

via The 8 Best Airlines For Drinking | Food Republic.

I’ve always used the Hawthorne spring method, but click through to the original article to get two new ideas from some well respected bartenders.

The key to a good egg-based drink, i.e., proper emulsification, can be hard to achieve.

It is sometimes accomplished with a technique called the dry shake, in which the cocktail is shaken first without ice, then shaken once more with ice added.

Even then, emulsification can take forever, as evidenced by the Ramos Gin Fizz. The directions for this classic egg-white cocktail call for excessive dry-shaking of two or three minutes. Consider it the busy bartender’s nightmare.

So it’s no surprise that enterprising bar folk have found ways to cut corners. Here, two of our favorite tips for making your favorite fizz or flip.

via Two recipes for faster dry-shaken cocktails | Top Shelf – TastingTable.

The formula for widely available citrus-flavored liqueur involves alcohol that is distilled three times (Cognac, brandy or eau de vie) and flavored with citrus peels (usually orange) that have been dried outdoors. If you’re a city dweller without wooden drying racks or the Mediterranean sun, you can start your liqueur by infusing the peel in a flavored simple syrup, and adding vodka to stabilize the mix. The recipe here provides the essentials (ratios and techniques) with permission to make the infusion your own.

Read the whole article and get recipes at Homemade Citrus Liqueurs to Prime Summer – NYTimes.com.

More info and other videos from Luke at Mike & Karen of HubSpot – Episode 107 | In The Mix.

Great job and thanks so much for the shout outs!

The six massive 2-inch cubes look impressive, but more important, they keep drinks from tasting watered-down.

If you have a Cook’s account you can read more about their testing methods and their thoughts on the Tovolo King Cube Silicone Ice Cube Tray here.

If you don’t have a Cook’s account – here’s the summary from the issue – Cooks Illustrated October 2011

Check ‘em out here – Tovolo King Cube Trays

Totally worth reading – here’s a snippet.

Boston has become a hub for craft cocktails – those made with fresh, quality ingredients, often reviving recipes from decades and centuries past. It’s easy to forget that until fairly recently drinks were made with neon “sour mix’’ and a bottle of bitters was nearly impossible to come by – never mind versions made in small batches by a dozen companies, in flavors from celery to sriracha.

Check out the whole thing at The craft of mixing has made a unique Boston bar culture – The Boston Globe.

A few weeks ago E. and I went to The Boston Shaker in Davis Square where we took their Craft Cocktail Techniques class to celebrate our 11th anniversary together. What better way to celebrate a long-lasting relationship then learning how to make drinks?

Read more at Wicked Wednesdays: Craft Cocktail Techniques at The Boston Shaker | Wicked Good Travel & Activities and check out her photos.

Hemingway Daiquiri

• 2 oz. rum (we used Privateer)
• 3/4 oz. fresh lime juice
• 1/2 oz. fresh Grapefruit juice
• 1/2 oz maraschino liqueur Luxardo
• Lime Wedge

Shake with ice and strain into a chilled cocktail glass. Garnish with lime wedge.

(if needed, add simple syrup to offset tartness of the citrus)