Hennessy is finally waking up to the fact that not just old dudes are into their product and have released Black, a cognac designed specifically for mixing. Still, aAt $74.95, it’s not really priced like a mixer and I don’t think this will stop me from wincing every time someone orders a Hennessy-and-coke at the bar. |The Globe And Mail|

A bootlegger in PEI has been fined $10,000 for selling beer and liquor from his home. It’s not too clear whether he was making his own or just reselling stuff he bought (not sure how the profit margin would be on that). It’s also funny how uptight we are compared to the States over this sort of thing. We’re still stuck in the last century while they have The American Distilling Institute. |CBC|

I’ve talked about Beefeater 24 before (one of my favorite gins) but if you haven’t tried Frankie Solarik’s 24th Symphony at Barchef, you’re missing out. I had three last time I visited. |Toronto Star|

NYC’s proposed soda tax has floundered due to a duplicitous industry ad campaign that calls it a “tax-grab”. (And our eco fee was just scrapped in a similar fashion. I hope to see these kind of things work in my lifetime.) |The New York Times|

Instead of having to travel all over town to visit your favorite bartenders, a new bar in NYC is cutting the crawl to a destination of one (and they’re bringing their signature drinks too). |The New York Times|

A good restaurant menu is a thing of beauty. Not surprisingly, people analyze this sort of thing. |Travel+Leisure|

While a real maraschino cherry is miles ahead of the toxic-red atrocities we see in most bars, there’s nothing preventing you from experimenting with different types of spirits and cherries. Bourbon is amazing! |The Kitchn|

Art in the Age of Mechanical Reproduction (boutique/gallery space based out of Philly) makes some of the most interesting and delicious-sounding spirits I’ve ever heard of. Hot on the heels of their Root (an herbal precursor to root beer if you will) is Snap, the liquid equivalent of a ginger snap cookie.

Anyone used to molasses-based rums will find sugarcane rums interesting. Tequila and whisky-lovers will be converted! |SF Gate|

Mezcal is definitely in the running for one of my favorite spirits and with these four cocktail recipes, you’ll find yourself on a whole ‘nother plain of flavour. |A Mountain of Crushed Ice|

I will very rarely pay more than $20 for wine (unless it’s an Amarone or Barolo, maybe a Champagne) so I’m always down for news of good value to be had. #10 is particularly nice. |Postcity.com|

First, there was bacon-flavoured vodka. Now… salmon. I’m just upset that I’ve yet the opportunity to try either. |Today Show|

Some people are tired of intensely-hopped beers and want a simple pale ale or lager. I can understand this. Sometimes, I have a pint of Tankhouse Ale and wouldn’t take another if you bought it for me. Tonight, I had my first Dos Equis and quite enjoyed it. Nothing wrong with that. |The New York Times|

If you don’t drink much (or buy your beer in magnums), the Beer Saver is a handy little silicone cap that will keep it fresh for you until you get back to it.

Knowing when to leave the bar can be a difficult to determine. Yes, there is a flow chart for it. |Sloshspot|

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(Painting “Cognac at the Pier Room” by Aldo Luongo.)