The organic liquor market is growing and there are now many brands available that pride themselves on their dedication to being green. To fill the eco-friendly and organic niche and to compete in their overly competitive market, vodkas seem to be the most prevalent spirits that are going organic. Every one of these all-natural vodkas that I've tasted are excellent and can easily compete with their not-so-natural counterparts.

Charbay is still at the top of my vodka list and their spectacular Meyer Lemon, Blood Orange and Pomegranate flavors are infused with organic fruits that produce a noticeably fresher, more natural tasting vodka. Another great organic infusion that stands alone in branding is the little-known Orange V. This one is rich with natural orange flavor against a 100% organic, neutral grain base. Read more...

So, what is the proper title for someone behind a bar? Is it a mixologist or a bartender? Is there a difference?

Over the last few years the term "mixologist" has been used more often than ever before in the history of bartending, but is a mixologist just a fancy, scientific-sounding name for a bartender? Technically, yes, but there is a generally accepted difference between the two job titles and the two are often used interchangeably. Still confused?

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As we stroll into the last week of the unofficial summer season it's a great time to enjoy the fresh tastes of the season. Some of the flavors that are still around include fruits like berries, melons, limes, lychees, mangos, nectarines, peaches and tomatoes and veggies such as cucumber, rhubarb and zucchini. All of these can be used for some amazingly fresh cocktails.

Here are some drink ideas for the finale of summer tastes that you have to get while they're hot (or cool). Read more...

There are only two semi-official weekends of summer left and this is a good excuse for a great gin highball. That's where we're going with this week's Saturday Sipping, straight to the Floradora featuring Damrak, one of the newest Dutch gins.

I like Damrak in a Floradora because its juniper background is significantly more subtle than some other gins and that profile is spectacular when sweetened with Chambord (or raspberry syrup if that's what you prefer). With this combination you get the botanicals of a garden and fruits of the season along with a cooling effervescence. Overall it is a great end of summer cocktail.