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.
Friday, September 30, 2011
Thursday, September 29, 2011
The 50 cocktails featured in The American Cocktail come from an incredible cross-section of bartenders who celebrate these flavors and influences in their recipes, whether it's a marionberry bramble from Jeffrey Morgenthaler in Portland, Oregon, or a strawberry julep from Jennifer Pittman in Louisville, Kentucky. Consider this book your personal cross-country tour of America’s most intriguing regional cocktail flavors, traditions and stories.
The book will be available in stores toward the end of October, but you don't have to wait that long to get a copy, because we already have it available on our website. Click here to order your copy today, and all orders received by October 14 will be guaranteed a special signed copy plus a free download of Imbibe's Ultimate Home Bar Guide. We hope you enjoy the book as much as we loved putting it together!
Wednesday, September 28, 2011
In Greece’s Macedonian wine region delicious vino meets unfailing hospitality. SF Gate
More well-deserved love for James Freeman and his Blue Bottle Coffee. CNN
Want to mix better drinks? Pick up the PDT Cocktail Book. Washington Post
Eric Asimov searches for definition in New Zealand Pinots. New York Times
Sure you’ve heard of food carts, but this cocktail cart may be a first. Oregon Live
Tuesday, September 27, 2011
Friday, September 23, 2011
1 1/2 oz. St. George Terroir gin
3/4 oz. Cynar
1/2 oz. Dolin Blanc
2 dashes Bitter Truth celery bitters
Tools: mixing glass, barspoon, strainer
Garnish: celery leaf, optional
Combine all ingredients and stir with ice. Strain into chilled cocktail glass and garnish.
Eric Grenier, Luka's Taproom and Lounge, Oakland
Wednesday, September 21, 2011
The sad passing of a wine importing icon and champion of natural wines. New York Times
Popping the cork on Indian wines. The Guardian
Pennsylvania pulls the plug on wine vending machines. Pittsburgh Post-Gazette
A $200,000 bottle of whiskey? CNN
Setting out to design a more sustainable to-go coffee cup. Forbes
Friday, September 16, 2011
8 oz. Hendrick’s gin
2 oz. P&H Hibiscus Syrup
2 oz. fresh lime juice
2 oz. fresh orange juice
2 oz. soda water
2 oz. dry sparkling wine
Peychaud’s bitters to taste
Tools: wooden spoon, punch bowl
Garnish: edible flowers, optional
Combine all ingredients, except sparkling wine and club soda, in a large punch bowl and stir well to combine. Add bitters to taste and refrigerate for 20 minutes prior to serving. Add one large ice block to punch bowl and stir again. Top with sparkling wine and soda water and garnish.
Wednesday, September 14, 2011
Dicey weather divides French vintners on when to start this year’s harvest. Reuters
A smelly batch of homebrew prompts an evacuation in Colorado Springs. The Denver Channel
Deciding which beers pair best with your favorite breakfast foods. Wall Street Journal
Watch as a server stacks, fills and then carries away more than a dozen full cups of tea. Eater
Coffee talk with some of NYC’s best baristas. New York Post
Monday, September 12, 2011
Starting today, PAMA is opening its Beyond The Glass Bartender Search in partnership with the U.S. Bartenders’ Guild. This online search, which runs until Monday, October 31, invites bartenders to submit a video through PAMAPros.com showcasing their personal style, garnishing skills, and how they contribute to the local bartending profession.
A panel of judges from the USBG will award points for each section of the submission, ultimately awarding $4,500 to the bartender who earns the most points; 10 runners up will have their annual USBG dues paid for a year.
To enter and to find more details about the competition, head to pamapros.com/beyondtheglass or facebook.com/pamaliqueur. Again, entries are due by October 31. Good luck!
Friday, September 09, 2011
A splash of sparkling wine and a flute gussy up bourbon in this cocktail named after the Louisville hotel where it was first mixed back in 1917.
Angel’s Share Biscuits
Want better biscuits? Add a splash of bourbon!
This combo of bourbon, Campari and vermouth might seem like an American’s answer to the Negroni, but it actually preceded the venerable Italian classic in print by two decades.
Maple Bacon Bourbon Ice Cream
Maple syrup, bourbon and bacon? You don’t have to ask us twice.
The Old Fashioned is an exercise in delicious simplicity, but it’s a cocktail that’s often made incorrectly.
Bourbon, maple syrup, and apple brandy make for a rich, subtle sipper where the spirits take center stage.
Mint Julep Panna Cotta
Cooling mint cuts through this creamy dessert, and a generous dose of bourbon gives it a grown-up kick.
This herbal, spiked twist on classic strawberry limeade balances rich bourbon and fiery sambuca with fresh strawberries and thyme.
Kentucky Bourbon French Toast
Brighten your breakfast by adding a splash of bourbon to the batter of this spirited French toast.
And to All a Good Night
Bourbon, tequila and Cherry Heering make this cocktail the perfect nightcap.
1 1/2 oz Oxley gin
3/4 oz. Lillet Blanc
3/4 oz. Perfect Puree Coconut (or other coconut cream)
1/2 oz. fresh lime juice
1/2 oz. simple syrup (1:1, see note)
Tonic (McDonnell uses Fentimans)
Tools: shaker, strainer
Garnish: cardamom powder and a lime wheel
Combine all ingredients, except tonic, and shake with ice. Strain into an ice-filled Collins glass and top with tonic. Garnish.
Duggan McDonnell, Cantina, San Francisco
Photo: Rick Camargo Photography
Thursday, September 08, 2011
4537 SE Division St., Portland, Oregon; woodsmantavern.com
Wednesday, September 07, 2011
September may be off to a blazing hot start, but breweries across the country are already gearing up for a seasonal shift with their fall releases, and we’ve been receiving some interesting samples at the Imbibe office lately. From a malty märzen to an imperial IPA, here are five bottles that have us warming to the idea of the cooler temperatures ahead.
Not too malty or bitter, this easy-going rye offers citrusy aromas and a quick burst of floral flavors—a perfect match for fish and chips.
6.2% ABV, sweetwaterbrew.com
Not headed to Munich’s famed fest this year? This märzen-style beer from Brooklyn Brewery will get you close with its caramel malty aromas, yeasty flavors and slight bitterness on the finish. And while some märzen-style beers can be a little too sweet, this one stays deliciously light and crisp.
5.5% ABV, brooklynbrewery.com
Stone Escondidian Imperial Black IPA
Leave it to San Diego’s Stone Brewery to toast their 15th anniversary with this blockbuster of a beer. Each sip takes you further into it complexities, from smoke to malt to coffee to blackstrap molasses—it’s all there and then some.
10.8% ABV, stonebrew.com
Goose Island Harvest
This copper-colored ESB is pretty much everything you’d expect from a flavorful fall seasonal—rich malts, supporting bitterness and an overall tastiness primed for the cooler weather ahead.
5.7% ABV, gooseisland.com
Alaskan Perseverance Ale Russian Imperial Stout
They weren’t kidding when they named this stout—a bold smokiness perseveres from first sniff all the way through the final sip, offering up a velvety mouthfeel and notes of savory herb and hazelnuts along the way.
9% ABV, alaskanbeer.com
This year’s hops harvest, in photos. MSNBC
A Colorado bartender and writer ponders the punk rock of whiskey. Denver Westword
Bar legend Dale DeGroff takes his show to the stage. New York Times
Chasing down rare brews on the beer black market. Washington Post
A whiskey heirless saves several Louisville landmarks from demolition. Wall Street Journal
Is Provo, Utah about to end their Sunday beer drought? Daily Herald
Friday, September 02, 2011
Cool down up your camp site with this mix of vodka, lime juice and ginger beer.
Only two ingredients mixed in equal parts? It doesn’t get any easier than this Italian-inspired combo of Campari and Punt e Mes.
A relative of the Manhattan and Brooklyn cocktails, this rye-forward sipper finds its sweeter side with a splash of Punt e Mes and maraschino liqueur.
Class up your campsite with a batch of Martinis. You can even save time and pre-mix the ingredients beforehand—easy as 1, 2, 3.
Take your Cognac fireside with this old English classic—all you’ll need to add is a little Cointreau and a squeeze of fresh lemon.
Photo by Stuart Mullenberg