Drinky Linky: Labor (Day) of Love Edition

On our minds and radar at Cocktailians HQ lately:

• Metromix interviews Katie Stipe of Clover Club and Mayahuel;
• tickets go on sale today (at 7:33pm!) for the Manhattan Cocktail Classic's preview next month;
• Darcy takes on bartending schools;
• …and the McNuggetini didn't come from a bartending school, but looks disgusting nonetheless;
• Should bars print the prices on their cocktail menus? The Baltimore Sun thinks so. For the record, so do I. (And any bar that has the gall to charge $12 for a Bacardi and Diet Coke — much less serve them — should be ashamed of itself.)
• Robert Simonson has a great article about Creme Yvette in the new Imbibe magazine. Can't wait to see this stuff!
• Anvil in Houston has a great bucket list of 100 Cocktails to Try Before You Die, and it's been getting some attention. I'm currently at 83 out of 100, and rapidly pursuing the rest. Here's a nice Houston Press writeup of the list…and the comments section is good for some eyebrow-raising reading.
• Another list worthy of your attention is the 25 Cocktails Every Bartender Should Know from BarSmarts (more on BarSmarts anon, but short version? It's cool. Check it out.) No commentary here, except for a hearty agreement and a fervent wish that more bartenders would know these before stepping behind the stick.
• Bénédictine is looking for a signature cocktail, and the contest will be judged by the great David Wondrich (with the winning entry to be the subject of a writeup in Esquire, where Wondrich helms the drinks section.) I haven't found a website for the contest other than this Facebook page, but are there really any readers of this site who aren't on that infernal time-sink yet anyway? Upshot: send your recipe and a description of what inspired you to alchemists@nikecomm.com by September 8.
• Speaking of David Wondrich, he dispels myths about the Sazerac in the Times-Picayune (h/t to Chuck);
• Co-author Kosmonaut pointed me to this good-looking recipe for DIY cocktail onions. Sounds good. I'm gonna have to try this one, plus another that a friend sent me for pickled quail eggs.