Farnham reports that the list of agencies that serve liquor on the premises include names such as BBDO, TBWA/Chiat/Day, Grey Group, and Mindshare. Two other standouts include J. Walter Thompson, which reportedly boasts a 50-foot bar, and Kirshenbaum, Bond, Senecal + Partners, which creates advertisements for Glenfiddich whisky and Hendricks gin, among other liquors.

Company representatives say that most of the imbibing takes place after the day's work is done. And others say the drinks can help take the sting out of workdays that can easily extend past 12 hours.

 
But another common theme is the idea that drinking on the job helps co-workers bond — and it can also spark creative solutions.

During the 20th Century, various bad ideas encrusted the Old Fashioned. Here we will strip off those barnacles to expose the amazingly simple and sublime drink beneath.

It's anything distilled from sugarcane or sugarcane by-products. Unlike scotch or bourbon—which are defined by provenance and production method—the rum category cuts a broader swath. Distilled from fermented molasses in New England? Call it rum. Made from Nicaraguan cane juice? That's rum, too.

Grate 50g of dark chocolate into a saucepan containing 250ml of milk approaching the boil. Stir until the chocolate has dissolved and the drink has slightly thickened. Stir in sugar to taste, depending on how sweet your chocolate was. Spoon in a tablespoon of double cream if you wish, and serve. Enough for one.

A bloody mary is just the thing to drink with a turkey sandwich. At its most basic, a measure of vodka is topped up with tomato juice and seasoned with Worcester sauce, Tabasco and lemon juice, but the fine details can be tweaked to your own taste.

Need a last-minute gift idea?<br />
If you happen to have a batch of homemade limoncello, use that. If not, buy a bottle and pour some into a small glass container with a lid. Float a teaspoon of Campari on top, seal it shut and deliver with these instructions: pour a shot over ice, top with soda water. 

We’re a little ashamed that we haven’t covered some of the basics about building your home bar here on American Drink. So when Cary, aka Monkeyfrog, asked us via email how to decently stock her home bar, we figured our long-ass response would make a pretty decent Part One.

Make your own green apple syrup and mix it with club soda—the result is so much better than overly sweetened apple sodas with “natural” flavors. Kids love it, and it makes a great nonalcoholic party drink. Or spike it!

No other event has the ability to transform the way we drink quite like Christmas. At this time of year, the otherwise abstemious take to the Harvey's Bristol Cream like Nicolas Cage to the bourbon in Leaving Las Vegas, the otherwise sane come over all creative with eggs and Advocaat, and the idea of mulling wine suddenly makes a strange kind of sense to pretty much everyone.

Despite its high sugar content, mulled wine is not a drink that's aged well. The thin, oddly sour broth on tap at most pubs during the festive season is a sad comedown for a tipple originally designed to show off the wealth and generosity of a medieval household. Mulling is not just an excuse to serve laughably cheap wine to your unfortunate guests, although it does have that as a fringe benefit – there's a real art to it.

Of course, I’m talking about hot cocoa. The kind of hot cocoa you never had before. The kind of hot cocoa your mom maybe knew how to make, but never let on, because you’re not supposed to eat from The Tree of Knowledge of Now Your Mind Is Blown Hot Cocoa and we all know what happens when you violate injunctions like that. The kind of hot cocoa that, in its weaponized form, will land you knee-deep in hot lovin’ before you can say, “Screw the whipping cream!”

The beauty of making your own amaretto lies in controlling the sugar content of this almond liqueur. In a side-by-side tasting of our homemade amaretto and popular commercial brands, ours was less sweet and had a true almond flavor. For the sweet tooths out there, just add more sugar.

Fantastic sign spotted outside a pub: http://bit.ly/9P1izv

I seemed to spend a large portion of today talking on & offline about my beloved old fashioneds. Then this great post: http://bit.ly/cYmIxn

Infusing lots of mint and freshly grated ginger into a simple syrup takes the muddling out of these Mojitos. Since the base of the cocktail is made in advance, all you have to do is add ice and club soda—perfect for parties or your next tailgate.

There are only two cocktails: “a slug of whiskey” and a martini. This isn’t my opinion, but the law as laid down by Bernard DeVoto in his book “The Hour,” first published in 1948 and recently reissued. It so happens that I’ve owned a copy of this book for a long time and often wondered if anyone would ever bring it back into print and whether the world would find it as engaging and infuriating as I do.

Put an Old Fashioned in my hand and I'm a happy man. This is a fine article in praise of the cocktail: "The cocktail is a lovely simple thing: a mixture of spirits and flavorings that whets the appetite, pleases the eye, and stimulates the mind."

A frequent source of dispute.