I just discovered that the Wall Street Journal has a nice Food and Drink section page. On it right now, Eric Felten discusses the new Kingsley Amis compendium Everyday Drinking. I have the book at home but haven't had time to get into it. It's hilarious and deserves a thorough read.
On other sites, Chow.com has a story on the history and return of punch. They mention that at Hawksmoor in London they serve punch at tables instead of bottle service. I think this sounds like a great idea, especially for all the new high-end cocktail bars. And the big shiny silver punch bowls would look better on a table in these places than a stupid light-up ice bucket for vodka.