The May/June issue of Imbibe is hitting stands and arriving in mailboxes as we write, and this issue marks our first anniversary, a fantastic milestone in the world of publishing. We weren’t expecting anything for our birthday, but a great present did indeed come our way: Last weekend we were honored with a Maggie Award for Best Special Interest Magazine, a nice way to head into year two. We’ve had a great first year and have loved getting to know our wonderful subscribers, advertisers and contributors. The drinks universe is full of the most fascinating people and places, all of which provide constant inspiration for the magazine—what a fantastic world to be part of!
Here’s a lovely springtime drink to sip as you help us toast our first year, and many more to come. Cheers, and thanks for your support!
Orange You Glad
Sweet, bright orange oil and bitters mingle amorously with bone-dry Spanish bubbly for a match that might inspire a second round of toasts.
1 slice ripe sweet orange
1/2 oz. honey syrup (equal parts honey and water, blended until uniformly syrupy)
2 dashes orange bitters
1 oz. sweet vermouth
Tools: mixing pint, muddler, bar spoon, shaker, strainer
Glass: classic champagne flute (6 oz.)
Garnish: orange twist
In a mixing pint, combine orange slice with honey syrup and bitters, and muddle well. Add vermouth and stir briefly. Pour contents into a shaker and shake with ice until the shaker is uniformly cold to the touch. Strain into a flute. Top with cava. Garnish. (Note: If you're using an oversized contemporary champagne flute, such as a 12-ounce stemless flute, adjust recipe accordingly.)
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