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, September 27, 2007

Devil’s Advocate

The approach of fall makes me look forward to two things: cute scarves and hot, delicious drinks. Michael Turback has me covered for the latter with his latest book, Mocha (Ten Speed Press, on shelves in October), which is not as simple as it sounds. Big names from the bean world, like champion baristas Phuong Tran and Matt Riddle, contribute recipes for hot beverages, cool cocktails and rich desserts all involving the unbeatable combination of coffee and chocolate, often in unexpected ways. We can’t wait to try the Devil’s Advocate, contributed by Michele Granitz of Max Crema’s Espresso & Coffee Bar in Fleetwood, Pa. Its chipotle pepper and ginger evoke the smokiness of the season’s first wood fires and the pungent spice of fallen leaves. (As for the scarves, I’ll soon be spending some quality time on etsy.com.) —Shoshanna Cohen


Devil’s Advocate
2 tsp. chipotle chocolate sauce (see below)
2 oz. espresso
Heavy cream, for garnish
Candied ginger, grated, for garnish
1 lemongrass stalk, trimmed and cleaned, for garnish

Place 2 teaspoons of chipotle chocolate sauce in the bottom of a cordial glass. Lightly whip the heavy cream until it forms soft peaks. Pour 2 shots of espresso into the cordial glass directly over the chocolate sauce. Stir to combine. Spoon the whipped cream on top. Garnish with grated candied ginger, grated Mexican chocolate and the lemongrass stalk.

Chipotle Chocolate Sauce
3 oz. half-and-half
1/2 Tbsp. unsalted butter
1/4 tsp. ground chipotle pepper
1/4 lb. Mexican chocolate, finely chopped, reserving a small piece to grate for garnish
1/4 tsp. pure vanilla extract

In the top of a double boiler over medium heat, combine the half-and-half, butter and chipotle. Heat the mixture until a thin, papery skin appears on the top. Do not allow the mixture to boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. This will make approximatel 3/4 cup of the chocolate sauce. The remainder can be reserved for several days in the refrigerator. Be sure to bring to room temperature before using.

Reprinted with permission from Ten Speed. Photo by Leo Gong.

For another killer coffee/chocolate combo, check out the easy and delectable recipe for coffee truffles in the new Sept/Oct issue of Imbibe.

Monday, September 24, 2007

Imbibe Is Named Best Epicurean Magazine


Sorry for the shameless self promotion, but today brought great news of Imbibe winning an Eddie Award for Best Epicurean Magazine! This is the icing on the cake after receiving a Maggie Award (who are these things named after, anyway?) a few months ago for Best Special Interest Magazine. Apparently, there were more than 3,000 entries for this year's awards with some of the best magazines across the country vying for top honors. We were thrilled by our win, but were just as excited to see some of our other favorites mags taking home awards—Paste, National Geographic, Urb, Fast Company, I.D., Utne Reader, Cooking Light and many more. Congrats to all the winners—it's wonderful to see so much topnotch design and editorial across so many categories of magazines.

Thursday, September 20, 2007

Milano-Torino

In the Sept/Oct issue of Imbibe, Jason Wilson explores the well-cultivated happy hour scenes of Milano and Torino, where bitter apertivi like Campari and Cynar reign the cocktail menus. We originally had three recipes included with the article, but space kept us limited to two, so we thought we'd offer up the third one here. This simple, traditional recipe beautifully blends the specialties of Milano (Campari) and Torino (Punt e Mes), thus the name. Essentially, it's a variation of the Americano cocktail that specifically calls for Punt e Mes.


Milano-Torino
2 oz. Campari
2 oz. Punt e Mes
Ice
Glass: highball
Garnish: orange slice

Pour ingredients into an ice-filled glass, stir and garnish.

Photo by Stuart Mullenberg

Monday, September 17, 2007

The Perfect Cuppa


You're a savvy multitasker, with everything from Monday’s meetings to your 3-month oil change integrated into your Entourage, which is then, of course, beamed into your Blackberry. So why can't you manage to remember that poor, lonely, forgotten cup of tea left to grow cold and bitter as you go about your supposedly more important tasks? Thankfully, Cuppa is here to bring your beverage brewing into the 21st century. This small, free application for Mac users installs a handy little teacup icon on your dock that counts down the seconds until sippy time. Choose Earl Grey, mint, rooibos or blackcurrant tea from the drop-down menu, or add your own favorite variety—it's also great for keeping track of your press pot coffee. —Shoshanna Cohen

Friday, September 14, 2007

Hefeweizen Glass Giveaway: We Have a Winner!

Thanks to everyone for submitting such great descriptions of your favorite Hefeweizens. We really enjoyed the various stories and tasting notes that accompanied some of the more extended comments. Our random selection is complete, and we're happy to annouce that the winner is Bryce Tugwell, whose hefe of choice is Weihenstephan.

Congratulations, Bryce! Please e-mail us with your address details, and we'll deliver your set of six hefeweizen glasses from Pottery Barn so you can enjoy a tall glass of Weihenstephan, with your friends, in style.

Prost!

Thursday, September 13, 2007

The $1,000 Pear Cocktail


Calling creative cocktailians! As you may have seen in the Sept/Oct issue (page 3), in our e-newsletter and on various blogs, Imbibe is partnering with the fine folks at USA Pears to uncover the perfect pear cocktail. We know all of you Imbibe readers have the chops to create a fantastic cocktail, so head to the market for some fresh pears, dive into your kitchen and bar, and start mixing and muddling. Then submit your original recipe by October 10 and you become eligible to win the grand prize of $1,000! The winner will be announced at the end of October, and the winning recipe will be photographed and featured on the Imbibe homepage starting in November. Click here for more details and to download an entry form. Good luck!

Monday, September 10, 2007

Hefeweizen Glass Giveaway


We've been receiving a lot of comments from readers about how good those mouth-watering glasses of hefeweizen on the current cover look. In response, we're giving away a set of six glasses courtesy of Pottery Barn, just like the ones pictured on the cover and in our feature story, for one lucky Imbibe reader. All you have to do to qualify is reply to this post with a comment listing your favorite hefeweizen of the moment; whether it's one we mentioned in our story (page 40) or another one you've discovered on your own. All comments received before 11:59 p.m. Pacific Time this Thursday, 9/13, will be eligible to win in our random drawing. Please leave your name when commenting; anonymous comments will not be eligible.

Check back here this Friday to find out if you win!

Thursday, September 06, 2007

Do You Have What It Takes…Do You Really?


Once again, it’s time for Wynkoop Brewing Company to begin its dogged search for the Beer Drinker of the Year. This is serious business, people. Beer drinkers who think they’re worthy of this coveted title must submit a “beer resume” detailing their beer-drinking philosophy, their passion for and understanding of beer and why they think beer is vital to civilization. Resumes must be received by Wynkoop by December 31, 2007.

The winner will earn free beer for life at Wynkoop Brewing Company and $250 worth of beer at their local brewpub or beer bar. They’ll also win some Beer Drinker of the Year swag, and they’ll be immortalized on Wynkoop’s Beer Drinker of the Year trophy.

BDOTY resumes will be scrutinized by a panel of beer experts, journalists and previous winners. The top three finalists will be flown to Wynkoop for the BDOTY finals on February 23, 2008, where they will be grilled by the judges to determine who is in fact the most worthy bearer of the 08 title (there's even a beer whispering segment). For more info, click here. And to get you inspired to send in your app, start whispering sweet nothings to your XX Bitter and learn about your fellow beer geeks, read "Mad About Brew" from the July/Aug 06 issue of Imbibe, which features previous Beer Drinkers of the Year Diane Catanzaro (who named her cat Chimay) and Tom Schmidlin (aka "Mr. Yeast").

Tuesday, September 04, 2007

Farm Aid's 1st Homegrown Festival Includes Local Sips


We all remember the first Farm Aid concert in 1985: Willie Nelson, Neil Young and John (then Cougar) Mellencamp banded together to raise money for family farms. 22 years later, Farm Aid is still going strong, having raised over 30 million dollars for family farms and spreading the word about sustainable farming. This year, they're also hosting the first annual Homegrown Festival in conjunction with the concert on Randall's Island in Manhattan this Saturday, September 9.

The festival will involve hands-on farm education activities and boast food & drink from Farm Aid approved vendors, including locally produced wine, fruit juice and cider. There will also be coffee drinks on hand from Gorilla Coffee in Brooklyn, a micro-roaster that sells fair-trade organic coffee.

If you can't get there, experience the show & festival online as a member of the Farm Yard—they broadcast the entire show live via streaming video for members.