In response to all of the readers who've asked us about previous issues available for purchase, we have created a new back issues page. Now you can view a list of feature stories, departments and recipes that have appeared in our pages, from our premiere issue to the latest edition.
The page also links to a handy order form, which you can fax or mail to us and we'll pack up and ship off your order as soon as we get it.
Tuesday, February 27, 2007
Monday, February 19, 2007
Event Recap: A Celebration of the Classics
Last Thursday, more than 175 Bostonians braved freezing weather and slippery sidewalks to pack the 47-foot bar at Eastern Standard for a special classic cocktail event hosted by Martini & Rossi and Imbibe Magazine. Guests sampled five cocktails handpicked by Eastern Standard mixologist Jack Cannon (aka “Jackson”): the Belle de Jour, Bobby Burns, Classic Martini, Frisco and Half Sinner Half Saint. “This is great,” said attendee Peter Gumaskas, after his first sip of a Frisco, made with bourbon and Benedictine liqueur. “It’s not too sweet, and the bourbon is not too strong.”
The comment likely would have made special guest—drink historian David Wondrich—smile. Wondrich, author of Killer Cocktails, earlier described the perfect classic cocktail as well-balanced. “A classic cocktail, for me, is from a certain period when ‘cocktails’ was a language that all the best bartenders understood and could work in,” he said. “It should have a distinctive flavor profile: It should taste like itself, not something else. It’s not too sweet, not too sour, not too strong—you shouldn’t just taste the booze. And it doesn’t have to be made with huge amounts of elaborate ingredients.”Eastern Standard, said Wondrich, has all the hallmarks of a classic cocktail bar: bitters on the back bar, rye whiskey (that’s American straight rye, not Canadian), freshly squeezed juices and a frequently tapped bottle of vermouth.
Later in the evening, Wondrich demonstrated how to make one of his favorite classics, the Saratoga Cocktail, which was circulated in tasting glasses throughout the bar. Here’s the recipe for those who couldn’t make it to the event:Saratoga Cocktail
1 oz cognac
1 oz straight rye whiskey
1 oz Martini & Rossi sweet vermouth
2 dashes Fee's Old-Fashioned aromatic bitters or Angostura bitters
Stir ingredients well with cracked ice. Strain into chilled cocktail glass and twist a thinly cut swatch of lemon peel over the top.
—Genevieve Rajewski (photos courtesy Martini & Rossi)
Tuesday, February 13, 2007
Beer + Milk = Bilk
Bilk, the new beer produced by the Nakahara liquor shop in Japan, has media buzzing and cows mooing.
The shop's owner, Chitoshi Nakahara, came up with the idea for beer made with milk after hearing about a milk surplus. The beer is about 30% milk, but reportedly looks and tastes like ordinary beer after fermentation. Some reports say the beer has a slightly milky odor and a fruity taste.
Nakahara worked with brewers near his hometown of Nakashibetsu, on the northernmost island of Hokkaido, to develop the brew and began selling it on Feb. 1. He stocked six local shops and offered the product by mail order, but he's already sold out due to media attention. Too bad Imbibe contributor Brian Libby visited Japan for a story in our upcoming March/April issue months before the beer hit stores, or we'd have tasting notes.
Reuters has some more details here.
The shop's owner, Chitoshi Nakahara, came up with the idea for beer made with milk after hearing about a milk surplus. The beer is about 30% milk, but reportedly looks and tastes like ordinary beer after fermentation. Some reports say the beer has a slightly milky odor and a fruity taste.
Nakahara worked with brewers near his hometown of Nakashibetsu, on the northernmost island of Hokkaido, to develop the brew and began selling it on Feb. 1. He stocked six local shops and offered the product by mail order, but he's already sold out due to media attention. Too bad Imbibe contributor Brian Libby visited Japan for a story in our upcoming March/April issue months before the beer hit stores, or we'd have tasting notes.
Reuters has some more details here.
Thursday, February 01, 2007
Upcoming Event: Classic Cocktails at Boston's Eastern Standard
Calling Boston-Area Cocktailians!
Join Imbibe, Martini & Rossi, and drink historian David Wondrich, author of Killer Cocktails, for an evening of incredible cocktails at the famous Eastern Standard, and learn the art of classic cocktail-making while you soak up a delicious dose of drink history.
Eastern Standard is one of Boston's most notable drink spots. Behind the gorgeous 47-foot-long bar, some of the country's most skilled mixologists craft classics, like the Red Hook and Aviation, and "standards," like Au Provence (vodka, tarragon and sweet lime) and the Whiskey Smash (bourbon, sweet lemon and mint).
When: Thursday, Feb. 15
Where: Eastern Standard, 528 Commonwealth Ave. [view map]
Time: 7–9 p.m.
Admission is free
Guests must be at least 21 years old
RSVP to info@imbibemagazine.com by Feb. 13 (space is limited); include Eastern Standard Event in the subject line.
E-mail us with any questions. We hope to see you there!
Join Imbibe, Martini & Rossi, and drink historian David Wondrich, author of Killer Cocktails, for an evening of incredible cocktails at the famous Eastern Standard, and learn the art of classic cocktail-making while you soak up a delicious dose of drink history.
Eastern Standard is one of Boston's most notable drink spots. Behind the gorgeous 47-foot-long bar, some of the country's most skilled mixologists craft classics, like the Red Hook and Aviation, and "standards," like Au Provence (vodka, tarragon and sweet lime) and the Whiskey Smash (bourbon, sweet lemon and mint).
When: Thursday, Feb. 15
Where: Eastern Standard, 528 Commonwealth Ave. [view map]
Time: 7–9 p.m.
Admission is free
Guests must be at least 21 years old
RSVP to info@imbibemagazine.com by Feb. 13 (space is limited); include Eastern Standard Event in the subject line.
E-mail us with any questions. We hope to see you there!