Thais Woo Tourists With New Cocktail

(NEWSER) - Esquire adds to its everything-a-man-must-know lessons with a primer on the Old-Fashioned, which is nothing less than the “Fender Strat of cocktails” because it “embodies the classic American combination of offhand style, swagger, and micrometer engineering,” writes David Wondrich. At its heart is good old American whiskey—at least 4 years old and 100 proof but “not too expensive.” More»

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»

40% do no exercise at all, says federal report

(NEWSER) - Plenty of Americans still like to drink, smoke, and hang out on the couch. Over half of the population—61%—drinks alcohol, 20% smoke, and 40% do no leisure-time exercise at all, says a new government survey. Only about 31% exercise enough to reap benefits. The survey found little improvement in the last decade. More»

It's a Manhattan with a splash, get it?

(NEWSER) - Today’s the first anniversary of Chesley “Sully” Sullenberger III’s death-defying Hudson River landing, and if you’d like to raise a glass and celebrate, here's just the thing. Renowned cocktail inventor Dale DeGroff whipped up a cocktail formula worthy of Sully’s name, and the New York Times ordered one. The bartender looked at the recipe and smiled. “It’s a Manhattan—with a splash,” he said. More»

Expect your cocktails to be herbal, matched with food, and cold

(NEWSER) - Absinthe and other speakeasy libations are so last decade. Now that craft cocktails are mainstream, what will the next 10 years bring to the hottest watering holes? Derek Brown of the Atlantic looks into his crystal ball:

• Food pairings: They're not just for sommeliers anymore. "Expect to see cocktails accompanying your food in 2010."