green fairy, ruby slippers

Nag on the Lake beckons to us to join her on the hunt for Italy’s answer to absinthe served up in a ruby red concoction called Tamango by a mysterious bar in Turin of the same name.
Just as one has to have reverence and respect for the Green Fairy, one also has to drink this signature cocktail very gingerly or face hallucinatory consequences. The travelogue is fraught with rather terrifying tales of patrons who failed to choose wisely. These poor souls could not straightaway click their heels together to go home. Cin cin!—but an abundance of caution is advised.

5x5

vapour-lock: intoxicating atmosphere of the breathable cocktail chamber

cachepots: origami planters that grow with the plants they hold

loving-cup: whimsical, personal hand-crafted trophies (not pictured)

shiver ye timbers: EU Pirate Partei representatives save freedom of panorama

dot-dash-diss: in 1903 a white-hat hacker disrupts Marconi’s telegraph demonstration, via Kottke

valance or tinley bar

Food Beast presents this brilliant and systematic presentation of classic cocktails arranged in Periodic Table form by designer Mayra Artes.

Click on the image to enlarge but be sure to visit the gourmand blog, as well. The columns are arranged by family of liquors and in descending order of alcohol content—thus chemical reactivity. I like how the Gin Group is located where one would find the Noble Gasses and the listing of the Rare-Earth elements. Here's a toast to the science of taxology. I think a perfect project for an expert cheesemonger (l'artisan fromager) would be to adapt families of cheeses to this format.

sympathetic resonance or the drink-whisperer

An intrepid roving reporter with The Atlantic magazine, after seeing bar-tenders in a trendy, stylo-milo joint in Vancouver, neither shook, nor stirred nor scuttled their signature martinis but rather tuned them with a tuning-fork of a certain pitch, is now experimenting with the method himself, with various cocktails and applications. Results so far seem inconclusive, but I rather like the idea that a particular harmonic vibration could be the proper and professional way to mix a good drink and really bring out the flavour and subtler notes. What do you think—is it just gimmicky and like water drawn during a full moon or magnetic insoles (which ought not to be dismissed out-of-hand either maybe) or might the right combination be struck?