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, September 17, 2014

Quick Sips: Tasty Bits from Around the Web

Is climate change ruining wine corks? Wine-Oh TV

A Chicago cocktail crawl from an industry local. Town & Country

Was James Bond a coffee buff? Believe it. PRI

A monster deal may be brewing between two beer behemoths. CBS

Satire? This coffee piece rings all-too true for us. The Onion

Friday, September 12, 2014

Drink of the Week: A. Christmann Spätburgunder 2011

The red wines of Germany and Austria are on a hot streak. Case in point? Today’s Drink of the Week. A Pinot Noir by another name, this Spätburgunder comes from lauded German producer A. Christmann (7th generation Steffen Christmann is currently at the helm). Crafted with organically farmed grapes from the Pfalz region, it finds balance between high acid fruits and an undercarriage of dried herbs and earth. Serve it with a slight chill alongside late summer salads, or at room temperature with roasts come early fall. And for more on the red wines of the region, check out “Scarlet Fever” in our current September/October issue. $25, astorwines.com

Wednesday, September 10, 2014

Quick Sips: Tasty Bits from Around the Web

Could mapping coffee’s genome lead to better beans? NY Daily News

Is this Spain’s most underrated wine region? Wine Folly

Will this coffee maker change the way you auto-brew? Dear Coffee I Love You

Where did Australian wine go wrong? Social media chimes in. Vinography

Friday, September 05, 2014

Drink of the Week: Piña de Agave with Pineapple Shrub

Photo: Lara Ferroni
Tart and tangy, vinegar-based shrubs have been quenching thirsts since colonial days, and today’s iterations are as inspired as ever. Simple enough to make at home (Fruit? Check. Sugar? Check. Vinegar? Check.), but with enough complexity to interest even the most adventurous bartenders, shrubs infuse seasonal flavors into everything from cocktails to zero-proof drinks. We feature five shrub recipes in our September/October 2014 issue, including the pineapple shrub in today’s Drink of the Week. Combined with tequila, mezcal, lime juice and a spice syrup, this shrub lends a bright, summery edge to the Piña de Agave cocktail—a welcome reminder that summer isn’t over just yet.

Piña de Agave
2 oz. blanco tequila
1 oz. fresh lime juice
¼ oz. oz pineapple shrub
½ oz. spiced simple syrup
5 dashes mezcal
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: apple slices dusted with cayenne pepper

Combine the first 4 ingredients in a shaker and shake with ice. Fine-strain into an ice-filled glass, top with the mezcal and garnish.

Spiced simple syrup: In a saucepan, combine 2 cups granulated sugar, 1 cup water, ½ tsp. ground nutmeg, 1 fresh cinnamon stick, 3 cardamom pods, 3 star anise and ¼ tsp. each allspice and white peppercorns. Bring to a simmer and stir to dissolve the sugar. Remove from the heat, let cool to room temperature and strain into a clean bottle. Keep refrigerated for up to 2 weeks.

Pineapple shrub:
Combine 1 cup of cubed fresh pineapple and 2 cups of white wine vinegar in a container, cover and let rest at room temperature for 3-4 days. Using a rubber spatula, press the fruit through a mesh strainer lined with cheesecloth to extract as much liquid as possible. Combine the liquid with 1 cup of granulated sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Let the mixture cool; bottle for use. Store in the refrigerator and use within 2 months.


Brandon Lockman, Red Star Tavern, Portland, Oregon

Wednesday, September 03, 2014

Quick Sips: Tasty Bits from Around the Web

The strange mechanics of a vertical siphon brewer. BoingBoing

Some of the most bizarre beer laws on the books. Yahoo

Aussie coffee culture hits SoCal. LA Weekly

The curious link between wine and exercise. The Atlantic

Life after Napa’s big quake. Men’s Health

Friday, August 29, 2014

Drink of the Week: Green Flash Green Bullet

Want to rile up a bunch of brewers? Get them talking about the word “craft,” which is exactly what contributing editor Josh Bernstein does for our latest cover story. It’s a term that’s used and abused in the beer world (and the beverage world as a whole) and one that doesn’t seem to be finding a universally accepted definition anytime soon. But for the moment, we’re setting the debate aside and taking it easy with a Drink of the Week that every beer enthusiast should be able to enjoy. The latest bottled release from San Diego’s Green Flash brewery, the Green Bullet performs a sneak attack on the palate—smooth at the start with dual-action hops mid-mouth and a walloping 10% ABV creeping up on the finish. The best way to end any argument? Open and share. Greenflashbrew.com for distribution info. 

Wednesday, August 27, 2014

Quick Sips: Tasty Bits from Around the Web

Surveying the damage of Napa’s most recent quake. Yahoo

An actual 99-pack of beer? Count us in. Gizmodo

Bordeaux sadly loses its Baroness. New York Times

Every state, ranked by its beer. Thrillist


Friday, August 22, 2014

Drink of the Week: Confederados Cocktail

Photo: Justen Clay
When it comes to drinking seasonally, summer is our favorite time of year. One of our favorite flavors of the season? Melon. The inherent sweetness of melons means little or no extra sugar is needed to mix a balanced drink, while their juiciness lends enough liquid to level out high-proof spirits. We highlight three favorite melon recipes in our July/Aug issue, and today’s Drink of the Week—the Confederados cocktail from The Pinewood Tippling Room in Decatur, Georgia—is another gem. In it, cachaça and fresh lime combine with a sweet-tart watermelon shrub for an easy-to-mix drink that’s ripe with summery flavors.

Confederados
1/2 fresh lime (cut into 4 wedges)
2 oz. cachaça
1 oz. watermelon shrub
Tools: muddler, shaker, strainer, fine strainer
Glass: cocktail
Garnish: pickled watermelon rind (optional)

Muddle the lime wedges in a shaker tin/glass. Add the remaining ingredients, shake with ice and fine-strain into a chilled glass. Garnish, if using.


Watermelon Shrub: Combine 1 cup of fresh watermelon purée, 1 cup of granulated sugar and 1/2 cup of white balsamic vinegar in a large jar. Cover and shake to combine. Let sit overnight, then fine-strain. Keep refrigerated for up to 2 weeks.