C. Fernsebner

For the second time in less than a week supporters of unions battling Wisconsin's governor over collective-bargaining rights rallied on Beacon Hill on Sunday. The Herald referred to "hundreds of people" involved in the rally, all seemingly loaded with exaggerated rhetoric. Mac D’Alessandro lost to Rep. Stephen Lynch in a... continue reading on Bostonist

David Wondrich, drinks writer for Esquire and self-proclaimed "Mixographer, Hammer of Thirst and Hammock of Inebriety," wrote the first cocktail book to receive a James Beard award. His new book, Punch: The Delights (and Dangers) of the Flowing Bowl, came out earlier this month, to our delight (and ongoing inebriation).... continue reading on Bostonist

Sino-French goblin cheese. Saint-André is a French triple crème cheese that is ideal for parties: soft, buttery, spreadable, and highly compatible with beer. And now, thanks to some sort of Unicode mishap with Harvest Co-Op's label printer, it's also supernatural cheese. Perusing Harvest's cheese case, Bostonist noticed that an... continue reading on Bostonist

Fernet Branca is an Italian disgestivo with a cult following. It's bitter, psychosomatically potent, and beloved of bartenders. Outside of Italy, it's mainly consumed in South America, San Francisco, and Boston. Bostonist has been known to call it "Jäger for hipsters" and thoroughly enjoy it in our Hanky Pankys.... continue reading on Bostonist

Joy Richard from Franklin Café from Shaker Faces on Vimeo. Brutal shaking is essential to the construction of many proper cocktails and, as an added bonus, produces fascinating facial expressions. Combier Liqueur d'Orange has invited Boston's bartenders to show off their best "shaker faces" at the Franklin Cafe in Southie... continue reading on Bostonist