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, June 28, 2013

5 Reasons We’re Glad it’s Summer

Photo: Stuart Mullenberg
The cold, wet blanket of spring has finally lifted, and we couldn’t be more excited about the summery days ahead—and the drinks we’ll be sipping to cool off. From sunshine-ready sippers to frozen boozy treats, here are five reasons we’re thankful summer has arrived.

Imbibe’s New Issue Is Out! Now that our Summer Drinks Issue has launched, we can finally kick back and drink in all it has to offer. From garden-fresh cocktails to summer’s best sparkling wines, this summer promises to be one of pure refreshment. And we want to see which drinks from the issue you’re making at home! Upload your Instagram pics and tag #MixtheMag—we may share your photo!

Cold Coffee. Here at Imbibe HQ, we drink a lot of coffee. So when the weather heats up, we trade our hot brews for cold ones. Iced coffee easy to make at home (click here for instructions), or you can just reach into your grocer’s cold case and twist the cap on one of the numerous pre-bottled cold-brews now available (here are some of our favorites).

Smashes. We’re declaring this the summer of smashes. As adaptable a cocktail style as they come, smashes typically involve muddling fresh fruit or herbs, a spirit of your choice and lots of ice. Our Summer Drinks Issue features eight frosty favorites, or try mixing up this one or this one.

Taking the Party Outdoors. Summer is the season of backyard barbecues and picnics. We rounded up six of our favorite outdoor-ready bags and baskets in the current issue (including this fun tote), and we’re already packing them full with these pre-batched libations.

Frozen Boozy Treats. Piña colada popsicles? Yes, they exist, and yes, they are ridiculously good. We went about creating a frozen boozy sweet treat that would stay as true to the taste of the original cocktail as possible, and after several test batches (it’s tough work, people), we found the maximum amount of rum we could add while still getting the pops to freeze solid. Make them now—you can thank us later.

Drink of the Week: Turista Smash

Photo: Katie Burnett
Who’s ready for summer? Our July/August Summer Drinks Issue is hitting newsstands, and with a cover story dedicated to one of summer’s most cooling cocktail categories—the smash—we’re gearing up for one seriously refreshing summer, starting with today’s Drink of the Week. A frosty combo of blanco tequila, dry vermouth, simple syrup, cucumber and cilantro, the Turista Smash from Minneapolis bartender Pip Hanson is just the cocktail to cool you down on a warm June afternoon. Thirsty for more warm-weather refreshment? Check out our latest issue for summery smashes, modern meads and a rhum-fueled trip to Martinique. 

1 oz. blanco tequila
1 1/3 oz. dry vermouth
Scant 3/4 oz. fresh lemon juice
1/2 oz. simple syrup (1:1)
5 fresh cucumber wheels
14 fresh cilantro sprigs
Tools: muddler, shaker, strainer, fine-strainer
Glass: rocks
Garnish: cucumber slices and cilantro sprig

Muddle the cucumber slices in a shaker. Add the remaining ingredients and shake with ice. Fine-strain into a rocks glass that’s packed with crushed ice and garnish.

Pip Hanson, Marvel Bar, Minneapolis

Thursday, June 27, 2013

Imbibe's Happy Hour at Tales of the Cocktail

Coming to New Orleans for Tales of the Cocktail? Then join us at Arnaud's French 75 for a complimentary Saturday-afternoon Happy Hour. Bartender Chris Hannah will be mixing up Summer 75 cocktails with No. 3 London Dry gin, Luxardo maraschino liqueur, fresh raspberries, lemon juice and Gratien & Meyer Saumur Brut Blanc.

Stop by to have a drink with our editors, sip a Summer 75 and check out one of our favorite cocktail bars in New Orleans!

When? Saturday, July 20, 2013 from 5 - 6:30- PM.

RSVP to the event page on Facebook.

Wednesday, June 26, 2013

Quick Sips: Tasty Bits from Around the Web

Exactly how much are restaurants marking up your favorite bottle of vino? Wall Street Journal

Could fruit-infused spirits soon be illegal in Tennessee? The Tennessean

Fine wines flourish in Morocco. Fox

Have something to say? Customizable stencils let you say it in your next cup of joe. Huffington Post

Will Downton Abbey-inspired wines soon hit shelves near you? Vanity Fair

Monday, June 24, 2013

Imbibe’s Kickstarter Campaign Watch

Every few weeks, we check in with the latest drinks-related projects that are looking to raise funds on Kickstarter. Here are five of our current favorites. 

The Bartender’s Tool Roll is exactly what it sounds like. The brainchild of Seattle bartender Mike McSorley and designer Malia Peoples, this tool roll has already seen small-scale success on Etsy, and now, Mike and Malia are ready to take their American-made canvas tool roll to the next level. With just a few days to go, they’re nearly to their $9,000 goal. Click here for more info.

Billing itself as a "craft brew incubator", the Crooked Bottle would be an extension of Portland’s already-existing Homebrew Exchange. Aside from producing some delicious small-batch beers, the Crooked Bottle aims to be a community gathering space for locals, with a family-friendly patio and a small food cart. At $12,000, they are nearly halfway to their goal with just over a week to go. Want to donate? Click here for more info.

What happens when a product designer becomes passionate about craft cocktails? He dreams up a way to streamline the mixing process. After realizing that many classic cocktail recipes are formulaic, Marcus Wang set out to create a three-in-one measuring tool and, when combined with a pint glass, it becomes a cocktail shaker. Many months of testing to find just the right size for each of the three compartments so as to ensure that the widest range of cocktails could be made resulted in the prototype shown now on Kickstarter. With two weeks to go, the ReJigger still has a lot of fundraising to do. Click here for more info.  

File this innovative project under ‘unbelievably cool’. Two graduate students in Portland, Ore. watch Prohibition, the Ken Burns documentary, and are inspired to dive deeper into the world of rum-running in the Pacific Northwest. Their mutual fascination has manifested itself in the form of a fully sketched out, five-part comic book series that “infuses elements of folktale and urban noir.” Watch their terrific video to get a feel for the series, and donate just $8 to get a free PDF download of the completed first issue. Click here for more info.

This small, family-run kombucha operation in Iowa is ready to scale up, and they need your help! Their organic, living kombucha is already available on tap throughout Iowa, and they’re looking to give their organic, barely sweetened root beer the same treatment. They’d also like to expand their already-popular kombucha line by introducing a wider variety of seasonal flavors. Click here for more info. 

Friday, June 21, 2013

Drink of the Week: Bols Yogurt Liqueur

Spiked smoothies at brunchtime? Get ready. Today’s Drink of the Week—the Yogurt Liqueur from Bols—is set to make a bright, tangy splash as it rolls out across the country throughout the summer. We were a little apprehensive about this yogurty spirit, but one taste and that quickly changed. It smells unmistakably yogurt-like, a nod to the flavors that follow—tangy with sweet tropical fruits and a hint of coconut. Bottled at 15% ABV, this liqueur is ready for summery, low-proof sipping, or try it with bolder spirits like brandy and rum in the Tipsy Buddha from San Francisco bartender Brian MacGregor (recipe below). Look for it now on shelves in California and Florida, and throughout the rest of the U.S. by August 1.

Tipsy Buddha
1 1/2 oz. Bols Yogurt liqueur
1 1/2 oz. brandy
1/2 oz. silver rum
1/2 oz. mango purée
3/4 oz. fresh lime juice
Tools: shaker, strainer
Glass: Collins
Garnish: lime wheel

Combine all ingredients in a shaker with ice. Shake hard and strain over fresh ice in a Collins glass. Garnish.

Brian MacGregor, WingTip, San Francisco

Thursday, June 20, 2013

Summery Cocktails to Celebrate the Solstice

Stuart Mullenberg
The longest, and hopefully the sunniest, day of the year is always a cause for celebration. And this year in particular, with June 21 falling on a Friday, there’s no reason not to raise a glass to everyone’s favorite time of year. Full of the flavors of the season, here are eight cocktails that will keep you cool and refreshed all summer long.

Lightly sweet coconut water meets lime juice, genever and rich Demerara syrup in this Caribbean cooler from cocktail historian and Imbibe contributor David Wondrich. 

This combo of fresh grapefruit and lime juice lends a citrusy brightness, while fragrant basil syrup adds a refreshing herbal note to this twist on a classic Daiquiri.

Fresh and fizzy, this porch-perfect beer cocktail is light enough to drink on even the hottest summer day. Lemon juice brings out the zippiness of the IPA, while St. Germain highlights its floral notes.

Polite Provisions was one of Imbibe’s 2013 “Places to Watch” in the 2013 Imbibe 75 issue, and this delicious cocktail is one reason why.

A splash of St. Germain and a glass filled with crushed ice lighten up the assertive combination of gin, Campari and vermouth in this sunset-colored cocktail.

Inspired by the abundance of local produce in the land of the endless summer, Los Angeles bartender Matt Biancaniello created this Mediterranean-esque, bitter-meets-floral cocktail.

A mix of vodka, fresh lime juice and muddled cucumber, this summery drink couldn’t be easier to make.

With the addition of bittersweet Aperol ­and muddled cucumber, this twist on a classic Gin & Tonic will keep you cool as a cucumber. 

Quick Sips: Tasty Bits from Around the Web

Impressed by a leaf etched into the milk of your cappuccino? Coffee kiosks in Taiwan now print faces atop its lattes. Kotaku

Did one big-name chef dupe a collector into buying counterfeit wine? Time

Combine a twist-off wine cap with a cork and you get this new fangled bottle stopper. Gizmodo

A semi truck’s gps system stops a wine thief in his tracks. Sun Sentinel

Move over milk—one new coffee trend has people topping their coffees with butter. Today

Friday, June 14, 2013

5 Cocktails to Celebrate National Bourbon Day

Bufala Negra photo: Jeff Moore of Garnish Food Photography
It’s National Bourbon Day? We’ll drink to that! As America’s unofficial spirit, bourbon is as approachable a whiskey as they come thanks to its subtly sweet 51-percent (or more) corn content and gentle spice from new charred oak barrel aging. Thirsty yet? Here are five bourbon-rich cocktails we’ll be mixing up to celebrate.

Summer-fresh strawberries and a sprig of thyme get muddled into this bourbony refresher. 

Bourbon, orgeat and bitters—mixing cocktails doesn’t get any easier than this. 

Kick your feet up with this breezy mix of bourbon, lavender syrup and citrus. 

A cousin to the classic Negroni, this sultry bourbon sipper first saw print in Harry McElhone’s 1927 bar guide, Barflies and Cocktails

Bufala Negra (pictured)
Bourbon, basil, balsamic and ginger beer—these four “b’s” of the Bufala Negra cocktail deserve an A+ in deliciousness.

Drink of the Week: A Trio of Whiskeys for Dad

Does your dad dig whiskey? With Father’s Day on Sunday, we’re offering up not one, not two, but three Drinks of the Week. Whether he’s a bourbon enthusiast, a Scotch drinker or a rye guy, these three gift-worthy, easy-to-find bottles are whiskeys any father will love.

This Kentucky-born whiskey takes the unique approach of bottling each barrel individually (instead of the more common approach of marrying barrels together before bottling), resulting in a unique representation of its individual distillation batch, barrel and where it was stored in the rickhouse. 

Scotch, Scotch, Scotch—does dad love Scotch? This Father’s Day upgrade his standard pour with this lightly peated Speyside single malt. It’s rich and full-bodied with evolving flavors that shift from sweet vanilla and honey to subtle smoke and barrel spice, and drinks great whether dad takes it neat, poured over a few rocks or topped with a few drops of water.

This Iowa-born rye whiskey predates Prohibition and was said to be a favorite of Al Capone. With rye grains making up more than 90 percent of its mash (to be classified as a rye a whiskey need only be made with 51 percent rye), expect loads of spice smoothed over by rich vanilla and toast on the finish.

Friday, June 07, 2013

Drink of the Week: Ovila Belgian-Style Abbey Saison

What do you get when you combine monks, mandarins and one of the country’s best-loved breweries? Today’s Drink of the Week! The latest collaborative beer from Sierra Nevada and the New Clairvaux abbey, this Belgian-inspired saison offers a modern taste of the classic farmhouse-ale formula, combining traditional Belgian yeast with Summit bittering hops, estate-grown malts and mandarin oranges raised and hand-picked by monks at New Clairvaux. Add in a few cracks of peppercorns and you get this smooth, easy-drinking saison that bursts with a bright summery balance of zingy citrus, fresh herbs and spice. Sierranevada.com for distribution info

Thursday, June 06, 2013

A Q&A with Steve Schneider of "Hey Bartender"

Whether you spend your time behind the bar or in front, the new documentary “Hey Bartender” (opening in New York City tomorrow night and around the country in coming weeks) from filmmaker Douglas Tirola is one you won’t want to miss. It offers an intimate glimpse into the world of cocktails and the people who pour the drinks, including the personal journey of Steve Schneider from Employees Only in New York City. Recently, Schneider chatted with us about why he thinks the world needs a movie about bartenders and what we can take away from it all. Click here to read the Q&A.

Wednesday, June 05, 2013

We're Hiring!

We’ve got big things brewing at Imbibe, and we're looking for a full-time senior editor to join our team. We need someone with at least three years of journalism experience, with a background in food/drink being a plus. You’ll be working as part of our editorial team to plan and coordinate content for our magazine and website, manage freelancers, copyedit articles, do some writing, and help brainstorm about editorial ideas and direction. You'll also be traveling occasionally for the magazine and attending events. Here’s a rundown of the skills you need:

* Proven ability to meet deadlines, multitask and work in fast-paced environment
* Excellent collaboration/communication skills
* Impeccable attention to detail
* Strong researching, proofreading, copyediting and writing skills
* Proficiency in AP Style guidelines
* Social media acumen, particularly with Facebook, Twitter and Pinterest
* Experience with Wordpress

If you think you’re right for this position, email your cover letter, résumé, and links to two published writing samples and two published editing samples HERE. The deadline for résumé submissions is June 14. You must live in Portland. No phone calls or social media inquiries, please. We can't respond to every submission, but we'll be sure to get back to you if we're interested in your résumé.

Quick Sips: Tasty Bits from Around the Web

Could empty Heineken bottles help build a house? Fast Co.

How one beer fridge knocked out cell service in Australia. UPI.com

Viticulture in France dates back more than two centuries, but who taught the French how to make wine? NPR

Will nutrition labels soon find its way to bottles near you? ABC

Spain’s parliament loses its subsidized cocktail privileges. Reuters

Tuesday, June 04, 2013

Shake 'Em Up Book Giveaway

Love to entertain in style? Then this is the book for you. This Prohibition-era cocktail guide from Tin House Publishing offers an entertaining taste of the times with recipes for long-forgotten classics as well as the mysterious "missing page 68," which was omitted because it contained an illegal formula for bathtub gin. 

Want to get your hands on a copy? Email imbibe@imbibemagazine.com and tell us what your favorite classic cocktail is and why. Entries must be in by Tuesday, June 11 at 5 PM PST.