One of the mega-popular drinks of the 20th century is making a fast and furious comeback: the Long Island Iced Tea. Following are the best-kept secrets behind America’s greatest Long Islands:More>>

Tucson’s growing population of bartenders has given rise to a community of gifted mixologists. The dean of the city's bartenders is Aaron “Doc” DeFeo, beverage manager of the historic Hotel Congress and founder of the local USBG chapter.More>>

From the Los Angeles Times: Cranberry is not vodka's best friend. Real vodka drinkers know this, but for years their taste has been marginalized by a craft cocktail scene obsessed with whiskey.More>>

From Bloomberg Businessweek: Jim Meehan won the James Beard Foundation’s first Outstanding Bar Program award last week as the foodie group decided to expand its beverage honors beyond the wine list.More>>

From the Cocktail Enthusiast: On Friday night the Manhattan Cocktail Classic kicked off with the opening Gala at the New York Public Library. More>>

Is Big Soda slow? Or is the modern American cocktail movement simply too small for them to notice? Many bartenders have made it clear that the standard Big Soda offerings simply don’t cut it.More>>

Subtle or bold, ingredient tweaks, housemade infusions and a kitchen refrigerator's contents are all becoming the basic essentials of a stand-out beverage menu. More>>

Andy Cant, master distiller of single malt Scotch whisky Cardhu, and Nick Morgan, head of whisky outreach at Diageo, talk about making Scotch in America, why Cardhu is back in the United States and what "Mad Men" means to Scotch.More>>

When the mercury rises, bar guests crave refreshment — and wine-based drinks deftly fit the bill. Whether it’s used in an icy, fruit-filled pitcher of Sangria, a fun bubbly cocktail or a modern, well-crafted take on a cooler or spritzer, wine can be just divine in the summertime.More>>

From D Magazine: This is the year of the “skinny cocktails.” They are everywhere. More>>