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.

Thursday, December 21, 2006

Holiday Spirits & Looking Ahead

Happy Holidays to you from all of us here at Imbibe!

It's hard to believe that a new year is just 10 days away. As we prepared to launch in May 2006, time seemed to crawl as we waited for our premiere issue to hit newsstands. Now, with four issues complete and another on its way out for January/February, we had no idea time could fly so fast!

Looking ahead to 2007, we plan to continue to serve up a unique blend of people, places, reviews and recipes in the magazine. Online, we're excited to host the next round of Mixology Monday—the monthly blogosphere event that highlights a theme and delivers related drink recipes—on Jan. 15, 2007. Our theme is "Winter Warmers," comforting drinks to keep you cozy during the cooler months. Look for more on that in the next week or two.

Until then, enjoy your holiday festivities (responsibly, please)!

Monday, December 11, 2006

MxMo X: Drinks for a Festive Occasion


We have our friends over at The Spirit World to thank for hosting the latest Mixology Monday (MxMo), the monthly blogosphere event dedicated to drink recipes. We're hosting next month's event on Jan. 15, with a Winter Warmers theme—more on that to come. This month, the topic is aptly "Drinks for a Festive Occasion." Our recipe, the Ruby Sparkler, comes from our November/December issue and was developed in the Imbibe test kitchen, but we've added some suggestions for turning this alcohol-free tipple into a full-fledged cocktail.

Ruby Sparkler
from the Imbibe test kitchen
1/2 ripe pear (such as Bartlett or Anjou), cubed
2 cubes crystallized ginger (or more to taste), roughly chopped
6 oz. cranberry juice
Sparkling pear cider, such as R.W. Knudsen's organic version
Ice

Muddle pear cubes and ginger. Add cranberry juice and shake vigorously with ice. Strain into two flutes, filling them two-thirds full, then top with cider. Serves two. Pair with nuts, cheeses and desserts.

For extra oomph, try one of these ideas:
- Top off with equal parts hard pear cider and alcohol-free sparkling pear cider
- Combine 1 oz. pear brandy with first 3 ingredients before topping off with sparkling cider
- Infuse vodka with ginger and combine 1 oz. with the first 3 ingredients before topping off with sparkling cider. To infuse: combine 1/2 cup fresh ginger and 750 mL vodka; store for 3 days, strain and enjoy

We'll be releasing another festive holiday drink recipe early next week, check back then for more details.

Also, ready yourself for MxMo XI on January 15, 2007....right here at Imbibe Unfiltered. See you then!

Tuesday, December 05, 2006

Event: House Spirits Open House on 12/9 (Portland, Ore.)

House Spirits, Portland’s own micro-distillers of Aviation Gin and Medoyeff Vodka, will open their doors to the public for a one-day holiday Booze Bazaar this Saturday, December 9.

Owners and distillers Lee Medoff and Christian Krogstad will be on-hand to tour, taste and talk with visitors, while other local distillers and cocktail aficionados will shake and stir new concoctions for trial. Special House Spirits holiday gift packages will be available for purchase as well as an exclusive offering of the yet-to-be-released Krogstad Aquavit. The Bazaar will also feature Imbibe Magazine, Ransom Grappas and traditional cocktail-making accessories for the drink enthusiasts on your holiday gift list.

Alma Chocolate will join the festivities by sharing tastes of their new spirit-infused line of truffles and Viande Meats will offer fare that pairs well with spirits for your holiday celebrations.

So come on by and enjoy the opportunity to mingle with your local distillers, taste top-notch local products and get some holiday shopping done while you're at it!

WHERE: House Spirits Distillery, 2025 SE 7th Avenue, Portland, Ore. 97214
WHEN: Saturday, December 9, 2006 from 12 - 5 p.m.

Be Your Own Barista: Giving A New Meaning to BYOB

If savoring a morning cup of coffee means more to you than just a caffeine injection (and we know it does), then the January Coffee Consumer Class at the American Barista & Coffee School is just the thing for you. From learning about how coffee is harvested to pulling the perfect shot of espresso, this three-day course delivers enough wisdom to turn you into an at-home barista. The next class runs January 18-20, 2007 and offers the following:

The first two days include an introduction to specialty coffee, a hands-on cupping (tasting) lab, a roastery tour, lessons in a wide variety coffee techniques and secrets to perfect espresso. The optional third day offers hands-on experience in latte art, specialty coffee drinks and pairing coffee with food.

Visit the school’s website today for schedule and pricing information and tell them we sent you.

WHERE: American Barista & Coffee School, 1028 SE Water Avenue, Portland, Ore. 97214
WHEN: Thursday January 18 through Saturday, January 20, 2007