December 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.
October 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.
October 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.