We missed Barbot 2010 (photo at top) in SF but the idea of cocktail mixing robots actually sounds kinda good. Sure, you'll never get the human touch, but later on in the party it would be nice to have one of these artificial bartenders on hand. Check out an elaborate and thoroughly conceived and executed cock' 'bot here at Evil Mad Scientist Laboratories.
-Over at the the BOOZE blog at Forbes.com Eric Arnold assesses the box wine from Matthew Cain, the Yellow+Blue Sauvignon Blanc. Verdict: "good-really good". (His headline, "It's My Blanc in a Box", is really good, too. ) I've been seeing Y + B p0p at gallery openings and casual gatherings and can attest to both the "ooh.." factor it delivers and to the red's virtue as well.
On Forked & Corked, GQs food and hooch blog, Jim Meehan of PDT writes a little love letter to The Gaz Formerly Known As Gary (Regan, above) and his game changing book, The Art of Mixology. The universal admiration for Regan in the cocktail scene is both about his profound skills and ability and willingness to impart cocktailing knowledge and principles, but also for his unfettered & free-spirited manner. Regan reminds you that being cool is about being yourself--by extension this makes Johnny Weir the second coolest dude on the planet (first being Regan)
-Everyone seems to be very hot on Sean Muldoon's stainless steel Drinksology Station, which is pure pornography for the home bartender who likes everything in its right place (cue Radiohead).
And Liquor.com serves up a useful guide to stocking a bar with your basic array of spirits, courtesy of Aisha Sharpe of Contemporary Cocktails. If you haven't already you should really sign up for Liquor.com's daily emails.