Imbibe Unfiltered

Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Wednesday, October 29, 2014

Quick Sips: Tasty Bits from Around the Web

Bartending legend Salvatore Calabrese offers up his top mixing tips. LA Magazine

A Manhattan bartender embarks on a 41-city, 150-bar cocktail crawl. Ask Men

The secret to infusing aromatics into eggs destined for the cocktail shaker. Fork and Shaker

Will a few drinks make your decisions more—or less—ethical? The Atlantic

Critter cameras set up throughout shaded coffee forests show they’re friendly to mammals of all sorts. Smithsonian

Is a glass of wine the latest prop in primetime television? New York Times

Friday, October 24, 2014

Drink of the Week: Wölffer Rosé Cider

With rosé season winding down and cider season ramping up, today’s Drink of the Week couldn’t be more apropos. Combining the two into one lovely package, Wölffer Rosé Cider ferments the fresh-pressed juice of New York-grown dessert apples (Braeburn, McIntosh and Fuji, among others) with a delicate wine yeast, and lets it rest on the lees before bottling. A subtle pink color comes from the late addition of an extract made from red grape skins for an extra winey effect. Uncap it with everything from seasonal salads to hearty roasts.
$4/355 ml., wolffer.com

Friday, October 17, 2014

David Chang Hates on Fancy Beer

Apparently David Chang hates fancy beer. In a piece he recently penned for GQ (read it here), the guy whose Momofuku empire is built on $20 tonkotsu broths and bowls of ramen, has this—among other things—to say:
Beer snobs are the worst of the bunch. You know the old joke about cheap beer being like having sex in a canoe? I will take a beer that's "fucking near water" every night of the week over combing out my neck beard while arguing about hop varieties.
Not surprisingly, plenty of vitriol has followed, but the article especially struck a nerve with Brooklyn Brewery brewmaster Garrett Oliver, who posted a response over on GQ that says, in part:
It's not the fancy beer you don't like. You don't like us, your people. You have a "tenuous relationship with the Epicurean snob set?" You are the epicurean snob set! I've seen you with champagne in one hand and a Noma lamb leg in the other, chatting up celebrities. Why you frontin'? You spent your first three paragraphs insulting people just like you…is the cash, fame and luxury not working out?
If nothing else, it's an entertaining debate (case in point: the response from Evil Twin Brewing's Jeppe Jarnit-Bjergso), but what are your thoughts? Chime in over on our Twitter page.

Drink of the Week: Uinta Brewing Jacked Imperial Pumpkin

Pumpkin ales are one of our favorite guilty pleasures of fall, and today’s Drink of the Week—Uinta Brewing’s Oak Jacked Imperial Pumpkin—is one we’ll be sipping long into the season. Brewed with fresh pumpkin and pie spices, it’s aged in oak for six months before bottling, which helps mellow and mingle the maltiness and whiskey-soaked flavors of cloves, nutmeg and subtle pumpkin on the finish. Clocking in at 10.1% ABV, it’s big and bold and bound to be your new favorite fall seasonal.

Wednesday, October 15, 2014

Quick Sips: Tasty Bits from Around the Web

Are restaurant cocktail menus aiming too high? New York Times

The quirkiest tipples of London Cocktail Week. Telegraph

When robot baristas rule the coffee world. Kotaku

Is fraud destroying the business of wine collecting? Eater

Charging extra for clear ice is apparently now a thing. Huffington Post

Friday, October 10, 2014

Drink of the Week: Rogue Wet Hop Ale


Fall is the time when brewers eagerly anticipate the ripening of sticky, lupulin-laden hops, some of which make their way into "wet-hop” beers, which showcase nuances of hops that were harvested often just hours before being sent to a brew kettle. Today's Drink of the Week—Rogue's Wet Hop Ale—takes fresh Freedom and Yaquina hops grown on the brewery's own farm from the vine to the kettle in just over two hours. The resulting beer is hop harvest at its best—bright and aromatic with notes of fresh flowers, hay and spice. But drink it up while you can—like all garden goods, it'll be gone before you know it.

Friday, October 03, 2014

Negroni Week Bars Raise More Than $120k

We're excited to report that the numbers are in. Negroni Week bars and restaurants collectively raised more than $120,000 for charities around the world! This was an incredible accomplishment by an amazing group of people. A special shout-out goes to our top fundraiser, HG Sply Co. in Dallas, Texas, whose selected charity, Genesis Shelter, will receive the $10,000 donation from Campari America on their behalf! And, thank you to the US Bartenders Guild and Campari for all of their efforts in helping get the word out about Negroni Week.

Negroni Week participation grew more than 10-fold this year with 1,321 bars from 18 countries and 46 U.S. states joining the cause. There were nearly 5,000 posts on Instagram using the #NegroniWeek hashtag, more than 15,000 on Twitter and thousands more on Facebook. With your help, we started a global movement to raise money for local charities that are meaningful to you, all while celebrating one of the most iconic cocktails of our time. We want to raise a glass to toast everyone who participated and helped spread the word, and to all those Negroni drinkers out there who supported their favorite local bars and charities from June 2-8. You all made an amazing difference!

Don’t forget to mark your calendars for next year: June 1-7, 2015. Stay tuned for details at NegroniWeek.com.

Till then!
All of us at Imbibe

Drink of the Week: BB Gun Cocktail

Photo by Lisa Calgaro
Tangy, vinegar-based shrubs help streamline the cocktail-mixing process by infusing fresh flavor, acid and sweetness into the glass in just one dose. And with the last of summer’s berries still hanging on, we’re making a big batch of this blackberry shrub to use long after summer official says goodbye. Shake it with aged rum in today’s Drink of the Week, or simply stir it with seltzer. 

1 1/2 oz. aged rum
1 oz. blackberry shrub
3/4 oz. fresh lime juice
1/4 oz. simple syrup (1:1) 
Seltzer Tools: shaker tin, strainer
Glass: Collins
Garnish: fresh mint, lime wheel

Combine all ingredients in a shaker with ice. Shake to chill, strain into a Collins glass filled with fresh ice and top with soda. Garnish.

Blackberry shrub: Combine ½ cup of sugar and 2 cups of blackberries and let the mixture sit overnight. Add 1 cup of apple cider vinegar and let the mixture sit for another 24 hours. Strain and store in the fridge until use or up to 1 month.

Jessica Braasch, Kask, Portland, Oregon