Wikicommons/FlyingEye

See, the government isn't spying on us. They're bringing us refreshing beers. The camera? Umm, an easier way to take selfies?

Terminator, Robocop and Transformers: what do these movies all have in common? They don't tell us how robots will bring us beer, and that's just damn rude.

Even more terrifying is that Hollywood may be predicting the future of humanity. With the ubiquity of drones and the NSA surveillance dragnet, it makes us all wonder what's coming next. Automated ballistic missile submarines? Invisible tanks? Hopefully a Trans-human beer IV instead. Thankfully there are a few geeks out there whose lives are devoted to the endless pursuit of automated beer service, thus averting any dystopian apocalyptic robot scenario and restoring humanity to its rightful position as master of machine.

See also: Top Five Recent Beer Inventions

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It's that time of year again. Cinco de Mayo: the time in which is it expected to consume massive amounts of tequila. We know, you're probably dusting off the old Jimmy Buffet margarita machine, but just so you know, you do have other options.

Camarena Tequila compiled some tequila cocktail recipes from bartenders around the country--sans margaritas. Recipes and photos after the jump.

See also:
- Mixologist Iliya Dimitrov on How to Make the Perfect Negroni

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Sara Ventiera

Whether it's an obsession with Mad Men or just a sense of boredom with overly sweet, flavored vodkas, classic cocktails are making a resurgence. Whatever the cause, we think it's pretty awesome.

The classic Negroni is one of those "in" drinks.

Supposedly developed in Florence, Italy, in 1919, when Count Camillo Negroni asked bartender Fosco Scarselli to stiffen his Americano -- a combination of Campari, sweet vermouth, and soda -- by adding gin to his drink, the drink has become a staple for cocktail geeks for nearly a century.

That being said, we asked mixologist Iliya Dimitrov of Valentino's Cucina Italiana to show us how to make the perfect Negroni.

See Also:
- Specialty Cocktails: David Walker of Malcolm's Aum-Phoy
- Specialty Cocktails: Nick Scalisi's PB Spice and Watermelon SOB

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A lot of people like to eat food just to fill their stomachs. And a lot people drink cocktails just to get drunk. And hey--we've all done both.

There really is little difference between making good cocktails and good food; both require a certain level of intuition and training. A bit too much of this, or a bit too little of that, and you're way off balance.

Valentino's Cucina Italiana's Iliya Dimitrov knows a thing or two about mixing well-balanced drinks. The lifelong mixologist--he actually started at the ripe old age of 16--creates many of his concoctions himself: bitters, simple syrups, limoncello.

We decided to sit down with the amicable mixologist to get his take on his most embarrassing moments behind the bar and his favorite local bartender--his wife.

See Also:
- Park Tavern Rolls Out New Spring Cocktail Menu Designed by Co-Owner Brian Albe and Mixologist Nick Nistico (Photos)
- Bartender Q&A: Malcolm's David Walker on Screaming Vikings and the Sweetest Pick-Up Line. Ever.

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AMC

Drink like Don Draper.

It seems as though booze and television mix as well as bourbon and bitters these days. First there was Duff beer, then nearly every Real Housewife came out with her own Pinot Grigio.

Just recently, Ommegang Brewery teamed up with HBO to launch a series of brews based on the Game of Thrones series.

Now, AMC is getting in on the act with the announcement of Mad Cocktails, a chain of Mad Men-themed cocktail lounges at two dozen airports throughout the country. The big news?

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There's no way around it: interesting, innovative food must be complemented by interesting, innovative cocktails. Yeah, you like your classic dirty martini and shrimp cocktail. But where's the fun in that? More »

Photo courtesy Brickhouse PR

Scalisi's PB Spice Martini

Go to almost any bar, anywhere: You'll be sure to notice that craft cocktails are on the rise. Everyone is muddling away fresh fruits and herbs. But just like any trend, not all cocktails are created the same. Add just a bit too much bitters, an extra dash of citrus, another splash of simple syrup: You're getting an off-balance concoction that's not worth of the craft cocktail name. More »

Hullabaloo mixologist Brett Collins uses topnotch ingredients to make his own "skinny" cocktails.

See also:
- First Look: Hullabaloo Opens on Clematis Street in West Palm Beach
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Tease Me Tequila's Facebook

There won't be any snow, but plenty of tequila at the March 22 event.

Chopped has inspired a lot of copycats, but when that emulation leads to a tequila-based competition, who really cares about whose idea it was?

At long last, Palm Beach County will get a boozed-up "culinary" showdown when Cantina Laredo Modern Mexican in Palm Beach Gardens hosts the "Chopped, the Tease Me Tequila Cocktail Contest" on March 22.

See also:
- Ted Allen's Show Chopped: Is it Fixed?
- National Tequila Day Is Sunday: Four Places to Celebrate in Broward/PBC
- Maple, Bacon, and Tequila: Conan Makes the Ultimate Breakfast Shooter

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Photo courtesy Paige Nast

Classic cocktails are seeing a resurgence. It was just a few years back when Old Fashioneds and Manhattans were for old-fashioned people -- a James Bond-like relic of the past. Not anymore. Lucky for us, the days of frozen drinks and girly cosmos are on the way out. Well, we hope so, at least.

Yesterday, Clean Plate Charlie spoke to Tap 42 beverage director Paige Nast about her favorite cocktails and more. And luckily, we were able to score one of her favorite recipes: her unique spin on the classic Manhattan.

See Also:
- Bartender Q&A: Tap 42 Beverage Director Paige Nast on
- Try This: Bartender Charles Steadman's "Ginger in the Rye" Cocktail Recipe
- Try This: Bartender Kerry McCabe's "New Fashioned" Cocktail Recipe
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