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Times have changed and the choices keep growing. With all the newly available organic spirits on the market, the eco-conscious drinker now has plenty of sustainably sourced, pesticide-free cocktail options.

Now that the days are getting shorter and chillier, it’s the perfect time to curl up with a good book and a nice warming glass of whisky - or should that be whiskey? Same thing, just different spelling, right? Well, that depends…

Want to toast the end of the summer in style? How about mixing yourself up a cool, elegant Lillet Sin?

Q: The Tom Collins, John Collins, Gin Fizz, Sloe Gin Fizz, Ramos Gin Fizz - and Violet Fizz. They're all related. Do you know how?

If that quote from Chandler isn't enough to make you want to try this tangy old-time cocktail, maybe Julie & Julia or Mad Men will be...

Looking for something cool and refreshing, with all the summery herbal flavor of a Pimm's Cup, but with a little extra kick?

How does a tall glass of spicy, spiked Cajun Lemonade sound?

When I visited Tokyo for the first time last month, I enjoyed quite a few memorable food and drink-related experiences: watching a lightning-fast 5 am tuna auction, shopping at a depachika, eating the freshest sushi I'd ever tasted, sampling a variety of Japanese whiskies, and sipping on a tall, cool yuzu mojito with a Quentin Tarantino twist...

Smooth. Mellow. Contemplative. A perfect slow-sipping after-dinner drink….

Up until a few years ago, this was not a description I’d ever imagine applying to tequila. But then I’d never tasted an añejo before.

Not that you need a special reason to enjoy a delectably citrusy rum drink on a summer night, but this weekend you'll have one: Sunday, July 19th is National Daiquiri Day.

Already a big fan of the Classic Daiquiri, I decided to expand my repertoire this year by trying out its cousin, the Hemingway Daiquiri. An icy blend of white rum and fresh grapefruit and lime juices, sweetened with a splash of maraschino liqueur, this warm-weather cocktail sounded like a real treat...

Tuesday is Bastille Day - or le quatorze juillet (14th July), as it's often more expediently known in modern France.

In honor of the occasion, a friend asked me if I could design a cocktail and call it The Jacobin after the powerful French Revolution-era club. She wanted it to be something strong - and tinged with red.

Here's what I came up with...

Maybe you’ve been known to make the occasional Gin and Tonic at home, but leave the Mojitos, Caipirinhas, and Margaritas to the pro bartenders to mix up. Or maybe you’re already a master of half a dozen recipes, but haven’t yet tried that incredibly refreshing-looking one that just caught your eye because you’re short a bar staple or two.

Here’s how, by stocking up on some basic ingredients and a minimum of specialized tools, you can start building your own home bar for entertaining this Fourth of July weekend - and keep things shaking and stirring for months to come.

Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink rock salt.

But now that I'm home, I'm unsure of the best way to enjoy this tiny treasure. I'm wondering if there are any readers out there who might offer some advice...

Tokyo is a food lover's paradise. Home to a bustling fish market with ultra-fresh, affordable sushi; tiny kiosks selling sizzling hot yakitori (grilled chicken skewers); and 7-Elevens offering onigiri (seasoned rice balls wrapped in nori), the city's streets are an easy place for a visitor to find a fast, fresh meal.

But venture down a flight of stairs or two and you'll discover that an important part of the city's food culture is hidden well below street level...

Something’s brewing in NYC’s Nolita. Hidden away down a narrow flight of concrete steps off Lafayette St. is Pravda, an atmospheric Russian bar-bistro. Infused with the rich, warm tones of well-worn wood and old leather, and accented with earthy reds, Pravda's Old World style doesn't end with the decor. Earlier this week, I visited their bar kitchen to find out more...