World's Oldest Bartender Calling It Quits

Bartenders borrowing the principle for cocktails, too

(NEWSER) - The New York Times declares a trend in the bartending world: barrel-aged cocktails. Barkeeps across the country are applying the same principle that works on whiskey to their concoctions, writes Robert Simonson. It's as simple as it sounds: Make up a batch, stick it in a barrel for about six weeks, then serve with higher prices. More»

Long-dead Pennsylvania possum gets mouth-to-mouth from passerby

(NEWSER) - A central Pennsylvania man has been charged with public drunkenness after witnesses spotted him by the side of the road attempting to give mouth-to-mouth resuscitation to a dead possum. Donald Wolfe, 55, was also waving his hands around as though conducting a seance. He was "extremely intoxicated" and "did have his mouth in the area of the animal's mouth, I guess," said a state trooper. More»

G20 protesters will take to the streets—legally

(NEWSER) - Pittsburgh police are preparing for a big afternoon march today after arresting 66 people yesterday. One big difference: Today's march to protest the G-20 summit is sanctioned, and organizers are requiring demonstrators to pledge to behave. Yesterday and last night, a group of self-described anarchists tried to march downtown before running into riot police, who eventually used pepper spray, the Post-Gazette reports. More»

New drinks throw away rules about mixing alcohol

(NEWSER) - The days of keeping your beer and liquor separate are over, with bartenders crafting crossover drinks that mix beer with other spirits—even wine. “Other countries have been doing this for a long time,” one beer connoisseur tells the New York Times. Creations range from the “Muddy Puddle”—iced espresso with bourbon, stout, and a peanut dust rim—to the beergarita—a margarita with sour ale and framboise. More»

(NEWSER) - The affinity for fresh, local produce in US restaurants has spilled out into the bar, USA Today reports. Many mixologists—or the new term of art, “bar chefs”—are starting their days scouting farmers markets instead of ordering syrups. “The flavor in the produce is not only better,” one bartender said, “but I love the idea that we are contributing to a family-run, neighborhood farm.” More»