This year’s Sonoma International Film Festival features some surprisingly good pairings (Chardonnay and kettle corn) and very some odd choices (a lifetime achievement award for Bruce Willis?)....

Created by bar manager Tom Schlesinger-Guidelli, this cocktail was mentioned in our First Taste of Craigie On Main in Cambridge, Massachusetts as having a “spectrum of refreshing flavors.”...

Absinthe has a misinformation quotient at least as high as its usual alcohol content of 60 to 70 percent. So if you’re looking for the truth, you’ve come to the right place....

This recipe was inspired by the late Dick Bayly, who was the proprietor of the Hotel Morey. When asked what was in one of his special cocktails he would inevitably say, “Good stuff, kid.”...

Legendary Appalachian distiller Marvin “Popcorn” Sutton evades the law one last time.

Jim Meehan, manager and mixologist at PDT in New York, demonstrates how to make an absinthe drip cocktail.

A vintage whiskey ad hints at why I’m so partial to this quintessentially American spirit.

Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.

You can think of this cocktail as a softer, more well-rounded Black Russian. Rum and brandy replace the vodka.