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.
Wednesday, February 29, 2012
Show off your cocktail creativity, and you might be the lucky winner of a three-day trip to Amsterdam to compete in a live competition in May with bartenders from 12 regions around the world. The grand-prize winner of the live competition will receive an amazing eight-day global bar tour of the best cocktail bars in four different cocktail capitals of your choice: cities like London, Tokyo, Sydney, Buenos Aires, Cape Town, New York, Los Angeles and more! The grand prize winner will also receive a one-year Bols Platinum Ambassadorship, which includes two trips to Amsterdam for intensive training and an all-expenses-paid visit to a world-class bar show, such as Tales of the Cocktail, Manhattan Cocktail Classics, Bar Convent Berlin, or Cocktails and Spirits.
The 11 global finalists will receive a one-year Gold Bols Ambassadorship, which includes one additional trip to Amsterdam for intensive Bols Ambassador training and an honorary contract to represent Bols in your own country at different seminars, trade shows and courses. And all national winners will receive a Bols Around the World 2012 National Champion Trophy and a Limited-Edition Bols Barrel Aged Genever signed by master distiller Piet Leijenhorst.
Again, the deadline for entries is March 15. You must be a working bartender to qualify, and cocktails must contain at least a 1/2 ounce of any Bols liqueur or a minimum of 1 ounce of Bols Genever, or both. For a full overview of rules and prizes, and to submit your recipe, click here.
We can't wait to see the finalists' recipes—last year’s submissions were incredibly creative and diverse. Be sure to get your recipe in by March 15 for your chance to win, and best of luck!
And here's a fun video with tips from Andy Seymour on mixing the perfect competition cocktail.
The German Chancellor takes an unexpected beer bath. The Australian News
A new wine website caters to canines. Seattle Post Intelligencer
Expect to pay more for vino you can’t pronounce. NY Daily News
A Canadian liquor board tells the wine industry to shed some weight. Sustainable Business Forum
Iceberg-brewed beer? NPR
An Oregon vintner creates a global scavenger hunt for his wines. KVAL.com
Friday, February 24, 2012
Wednesday, February 22, 2012
Drinking in high-altitude wines. Sacramento Bee
The acid test for wine. Montréal Gazette
The number of Beijing’s craft breweries doubles … to two. Wall Street Journal
A new social network emerges for coffee lovers. ShinyShiny
The James Beard Foundation announces its 2012 Restaurant and Chef Award nominees. JamesBeard.org
Repurposing old wooden wine boxes into garden planters. Networx.com
Friday, February 17, 2012
Mardi Gras is just around the corner, and even though we may not all be celebrating in the Big Easy, we can still get a taste of the Carnival spirit. For today’s Drink(s) of the week we’re round up five New Orleans cocktails ready to help let the good times roll.
Popularized in the 1930s by New Orleans bar owner Pat O’Brien, this mix of light and dark rums, a handful of fresh fruit juices and a splash of Galliano has become a staple on New Orleans’ Mardi Gras scene. Click here for the recipe.
Ramos Gin Fizz
Invented by a New Orleans barkeep back in the 1880s, this airy drink combines gin, juice, cream and an egg white with a good, long shake. Click here for the recipe.
Cajun Bloody Mary
A brunch staple known to help kick a hangover or two, this version from New Orleans’ famed Cochon restaurant offers a tasty Creole kick. Click here for the recipe.
Named after New Orleans’ French Quarter, this 1930s mix of rye, Cognac, Bénédictine and vermouth is one smooth sipper. Click here for the recipe.
A legendary cocktail of the Crescent City, this heady mix of rye whiskey, absinthe and Peychaud’s bitters dates back to a 19th-century New Orleans pharmacist. Click here for the recipe.
Photos from the top: David Kressler, Chris Granger, Baydra Rutledge
Wednesday, February 15, 2012
Holding onto a special bottle of wine? What are you waiting for—open it up! USA Today
The canned beer trend picks up another brewer. Houston Chronicle
Debunking the stigma of organic wines. Good
Bottled water faces a growing ban among colleges and universities. NPR
A coffee-fueled, dart-throwing robot. Time
The risky business of buying older wines. SF Gate
Friday, February 10, 2012
Wednesday, February 08, 2012
The key to a mega marathoner’s success? A bottle of beer. Sydney Morning Herald
Warming up with a wintry glass of barleywine. Washington Post
Incredible latte art by a NYC barista. Smith & Ratliff
A late-winter cold spell saves this season’s Czech ice wine crop. CBS
Want to give your sweetie something extra sweet this Valentine’s Day? Try this cake recipe. Bon Appetit
Friday, February 03, 2012
We’re not placing wagers on this weekend’s Super Bowl, but we’re willing to bet that we could all use a good cocktail on game day. So for today’s Drinks of the Week we’ve got dueling drinks from Boston and New York—you can decide which of these comes out on top. Luckily, they’re both a cinch to make so you won’t miss any critical game time.
Boston bartender Bob McCoy shows his Patriots pride with this punch that combines white rum and citrus with a splash of spice. The recipe below serves one, so just multiply as needed to quench your entire Super Bowl crew. And so you don’t have to spend a minute of the game mixing drinks, make a big batch ahead of time and pour into a punch bowl over a large block of ice.
1 1/2 oz. white rum (McCoy suggests using one distilled in the New England area, and says a favorite is Bully Boy white rum)
3/4 oz. fresh lime juice
3/4 oz. cinnamon syrup (see below)
Mount in a mixing glass, add ice and shake. Strain into a cocktail glass and garnish with freshly grated nutmeg.
For the cinnamon syrup, muddle 3 cinnamon sticks and combine in a small saucepan with 1 cup of sugar and 1 cup of water. Bring to just under a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes, stirring frequently. Remove from heat and let cool, then strain through a double layer of cheesecloth into a clean glass bottle.
Bob McCoy, Island Creek Oyster Bar, Boston
Longtime Giants fan and Brooklyn bar owner Chris Buckley named his game-day drink after former Giants quarterback Phil Simms. “He was one of their best quarterbacks and led his team to two Super Bowl wins,” says Buckley. “Go G-men!”
1 1/2 oz. applejack
6 drops Brooklyn Hemispherical Bitters Black Mission Fig bitters (or substitute Peychaud’s bitters for a different, yet equally delicious drink)
In an ice-filled highball glass, add the applejack and bitters. Top with lemon-lime soda and stir gently to combine.
Chris Buckley, Hanson Dry, Brooklyn
Wednesday, February 01, 2012
A wine chiller doubles as a hibernation den for more than 200 slithering snakes. Chicago Tribune
Two East Coast mayors make a friendly football wager. CBS Pittsburgh
California’s ubiquitous white wine grape marks 100 years of growth in the States. Reuters
Touring the vineyards of South Africa. CNN
Imbibe contributor David Wondrich heads to New Orleans to chat about Cuba’s influence on the cocktail world. Nola.com