We've rounded up the tastiest sips from this week's posts so you don't miss anything delicious!
This Week in Serious Eats: Drinks
1. 8 Memorable Sips from San Francisco Beer Week
"At just about every stop we made, it seemed clear the brewers had gone out of their way to tap their stores for the unique, the rare, the strong, and sometimes the strange." 2. The Serious Eats Guide to Blended Scotch Whisky
"It was only with the addition of continuous-distilled grain whisky, in the middle of the 19th century, that blended Scotch began to take off as a product." 3. Terry Theise On What To Say to a Sommelier
"There's no reason the sommelier-encounter has to be fraught. And it starts with you relaxing, letting down your guard, and submitting to happiness." 4. Coffee Jargon: Understanding 'Espresso'
"Espresso doesn't describe the beans, but rather what the barista does with them to create the resulting beverage." 
5. First Look: New Gin Cocktails at Madam Geneva, NYC
"Gin was once known as 'Madam Geneva', so it's no surprise that Laura Lashley and Naren Young's new cocktail menu for the Bowery bar by that name focuses exclusively on the juniper-enhanced spirit—but it's hardly a limiting factor." 6. Soda: What's Your Favorite Soda Fountain Combination?
"A plain old soda wasn't any fun when compared to the opportunity to mix all of them." 7. All the Cocktails at Acadia, Chicago
"Simon thinks about the terroir of spirits when he creates drinks, as well how he might be able to expand on the complexity of ingredients by re-using them in different applications within the same cocktail." 8. From Behind the Bar: On Craft Distilleries
"As both a maker of cocktails, and a buyer and seller of spirits, I am now faced with a conundrum. A few years ago, I could clear space on my back bar for the few bottles of small, hand-crafted spirits that were out there. Now there are so many that they are competing with each other for the same space, and it's hard to decide who to support." 9. DIY vs. Buy: Should I Make My Own Allspice Dram?
"Allspice dram is a big part of Tiki drinks, adding a dark, strong, and spicy counterpoint to rum and sweet ingredients. Are you able to put things in a jar, boil some water, and wait? If so, you possess the skills necessary to craft this elusive ingredient at home." 10. Behind the Scenes at Denver Beer Co., Colorado
"In the six months since the brewery opened, a mind-boggling range of styles, both traditional and wholly experimental, have been poured. We had the chance to walk around the brewery a bit on a brewday." Thirsty for more?
Read it all online at drinks.seriouseats.com. Come hang out with us!
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