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 27, 2013

5 Coffee-Spiked Recipes for National Coffee Day

Stumptown Vanilla Flip photo: Sheri Giblin
We have a bit of a coffee habit here at Imbibe HQ, so we don’t need much of an excuse to pour ourselves a second (or third) cup. Still, with National Coffee Day this Sunday (September 29) we couldn’t help but get a little jittery thinking about all the coffee-fueled ways to toast the occasion. From a citrus-spiked cold brew to a mezcal- and coffee-laced dessert, these five recipes will help stretch the day’s celebrations beyond your morning mug.

Elevate your next cup of cold brew with this citrus-spiked variation from San Francisco’s Ma’velous.

Coffee’s complexity adds a layer of flavor to cocktails, like this Bénédictine-spiked beauty.

Seattle’s love affair with coffee and cocktails fuse into one frothy treat in this vanilla-flecked sipper from coffee/cocktail lounge, Liberty.

A quintessential after-dinner coffee drink, this flaming cocktail combines a heady dose of rum with coffee and orange liqueurs, strong-brewed coffee (or espresso) and a dollop of whipped cream.

Mezcal ice cream drenched in espresso? Hello, dessert!

Drink of the Week: DC Brau The Public Pale

When we tasked contributing editor Joshua Bernstein with selecting a single beer to represent each of the 50 states for our current cover story, we knew we’d generate some suds-soaked banter with our readers. And one major topic of discussion has been the omission of a beer from Washington DC. So in honor of our nation’s capital, we give you today’s Drink of the Week—the Public Pale from DC Brau. The flagship ale of the District’s first brewery since Heurich shuttered in 1956, this canned beer is a thirst-quencher through and through, with fresh citrus aromas backed by subtle piney bitter and caramel malts on the finish.

Wednesday, September 25, 2013

Quick Sips: Tasty Bits from Around the Web

What does your coffee say about you? Daily Times

A new Kickstarter project aims to brew better beer with the help of an iPhone app. Tech Crunch

Louisiana launches its very own craft brewery trail. USA Today

While coffee business is booming for much of the world, farmers in Zimbabwe are struggling. The Guardian

That to-go cup of joe? Turns out the cup itself costs more than the beans do. NY Daily News

Friday, September 20, 2013

Endless Summer: 7 Classic Tiki Drinks for Summer’s Final Days

Sad to see summer go? Then hang on to every last minute of warmth and sunshine by mixing up the quintessential warm-weather drink: a tiki cocktail. Even if the rest of you is less than toasty, these nostalgic, delicious tiki classics will keep your mind solidly in the land of sun, sand and 80º surf.

Jersey City isn’t exactly a tropical paradise, but that didn’t stop New Jersey native Natalie Jacob from finding inspiration in the city’s historic Hamilton Park neighborhood for creating this riff on the classic tiki drink, the Queen’s Park Swizzle.

We love the spicy-smoky combo of mezcal and ginger beer in this unique tropical cocktail. “It pays tribute to Laka, the Hawaiian goddess of song and dance—patroness of hula dancers,” says Susan Eggett of Forbidden Island, a tiki lounge in San Francisco’s East Bay.

Created by Jeff “Beach Bum” Berry, the reigning King of all things tiki, for Tiki-Ti, an LA landmark, this drink’s unbeatable combination of aged rum, spices, lime, orange and ginger will keep you mixing and sipping all winter long. Click here for the recipe.
Photo: Stuart Mullenberg

A true salute to the indisputably delicious original, this concoction calls Campari to the forefront, while Jamaican rum, orgeat and fresh lime keep it closely on track with the more traditional Mai Tai.

Who doesn’t love a Piña Colada? The ultimate in poolside indulgence is just as much of a treat fireside.

This over-the-top cocktail embodies the sense of fun and imagination that makes tiki drinks so appealing.

Say “aloha” to this taste of paradise from Hawaii barkeep Brice Ginardi, who opened the Okolemaluna Lounge on the Big Island last year. His Wicked Wahine takes a traditional tiki formula and gives it special treatment with fresh, natural ingredients. 

Drink of the Week: La Poire Shandy

It’s been one busy week here at Imbibe! Feast—the food and drinks fest based in Portland, Oregon—kicked off last night with an epic party in which we—together with local consultant and bartender Kelley Swenson and some of the city’s top bartending talent—curated a cocktail experience that mixed more than 1,000 drinks for chefs, media and industry folk who are in town and ready for four days of food and drink revelry. Today’s Drink of the Week—the La Poire Shandy—was a party standout, combining pear vodka, fresh citrus and simple syrup with Widmer’s Krystal Pear beer, which they brewed specially for the festival (at home you can swap in your favorite hefeweizen). It’s the perfect season-straddling refresher to sip as summer fades into fall.
And for more shandies we love, click here.

La Poire Shandy
1 oz. pear vodka (Swenson uses Grey Goose La Poire)
1/2 oz. fresh lemon juice
1/2 oz. rich simple syrup (2:1)
4 oz. hefeweizen
Dash of orange bitters (Swenson uses Angostura)
Tools: shaker, strainer
Glass: highball
Garnish: slice of fresh pear

Combine all ingredients, except beer, and shake with ice. Strain into a chilled glass, top with beer and garnish.

Thursday, September 19, 2013

Feasting Makes You Thirsty: Where to Drink Before, After and In Between Portland's Feast Festivities

Photo: Katie Burnett
As throngs of Feast-goers descend upon Portland, hungry for a taste of Oregon’s bounty, our thoughts naturally turn towards the liquid portion of Portland’s offering. Whether you’re an out-of-towner or a local, if you’re passionate about coffee, cocktails, wine or beer, Portland’s ever-growing scene will keep you busy between tasting panels and parties. Here are some of the spots you won’t want to miss.

Opened in 2009, this inner southeast Portland roaster/retailer offers the perfect place to grab your morning coffee before strolling down the nearby Eastside Esplanade, which hugs the east bank of the Willamette river and will offer stunning views of the city in all its bridged glory.

The birthplace of the coffee geek’s BFF, the Kone pourover filter, Coava is a serious coffee haven. Pair one of their excellent cups with a pastry from another local perfectionist, Nuvrei Patisserie, and you’ll be well-fueled for a day of Feasting.

This roastery and café, perpetually cheery and bustling, focuses on lightly roasted coffees from Central America, South America and Africa. It’s also a great spot for Portland people watching, so grab a latte and settle in for some very necessary pre-event downtime.

Yes, it’s hipster central, but it’s also really good, and a Portland classic. And, if you’re staying at the Ace, it’s a no-brainer way to start the day.

A short walk from the Feast goings on, this Pearl district outpost of the northeast Portland espresso temple is an excellent spot for a morning cup.

Right next to the lobby of the Ace Hotel in downtown, and always open late, there’s no excuse to miss having a cocktail at Clyde Common. You’ll find some of the city’s top bar talent mixing and pouring everything from barrel-aged classics to modern originals.

This innovative Pearl District spot is an easy walk from most Feast events and is a must-visit for cocktail geeks. With a plethora of innovative ingredients and recipes always on display, you’ll get a taste of why bartender Daniel Shoemaker and the Teardrop crew are sometimes credited for sparking Portland’s cocktail revolution.

Always a party, from gorgeous flamingo wallpaper to a mind-blowing off-the-menu Mai Tai, the Rum Club is a perennial favorite. Small and cozy, the bar has a welcome lack of pretension that encourages lingering, and yes, the occasional shenanigans. Our after-the-after-party go-to. 

Nestled in a beautiful Portland landmark, this downtown newcomer has an approachable cocktail list and hearty British and Irish pub-inspired bites. Close to the action, it’s a great option for a pre- or post- event happy hour.

An easy hop across the street from Heart, Migration is a small brewery and pub that has, since opening in 2010, quickly become a local favorite. We’re partial to their Dry Hop, made with Meridian and Amarillo hops, but it’s impossible to go wrong here, so order whatever looks good to you and get a dose of what Portland beer lovers are into these days. 

If you’re up for a bit of a field trip, Breakside, a brewery and taproom, is a worthy destination. Over in the up-and-coming area around Northeast Dekum, Breakside serves great pub food alongside eleven beers on tap, from their classic PNW IPA to their more unusual sour beers, a Passionfruit Sour and even a Grapefruit Chamomile Sour, conditioned with passionfruit and grapefruit peels and chamomile flowers .

With more than 20 constantly changing taps, Bailey’s is a great place to take a quick tour of beers from all over the state without leaving your barstool. Plus, it’s a short walk from a lot of Feast events, so it’s an easy squeeze between a stop at the Grand Tasting and the first party of the night.

When you’re feeling a little Feasted out, Sauvage is a great refuge. Small and supremely cozy, this wine bar boasts 50 wines by the glass and a focus on biodynamic, organic wines. Candle-lit and quiet, it’s the anti-after party.

Five wineries, one space, one lovely little bar in which to taste the fruits—or juices, in this case—of their labors. Our 2013 Imbibe 75 Wine Bar of the Year, we can’t get enough of these local innovators. It’s a little off the Feast path, but you’ll be handsomely rewarded for making the trip.

Industrial chic and minimalistic, Enso looks every bit the part of an urban winery. Casual and friendly, and just across the river on southeast Stark, it’s a terrific place to have a quick taste of Portland’s urban winemaking scene while staying close to the Feast-related action. 

Wednesday, September 18, 2013

Wine Harvest Report: Welcome to Crush 2013

For many West Coast winemakers, harvest 2013 is officially underway. And last night we stopped by our Imbibe 75 Wine Bar of the Year, the SE Wine Collective, to see how things are shaping up so far. With five wineries under one roof, the Collective has created a new model for urban winemaking, and yesterday vintner Anne Hubatch of Helioterra Wines was busy sorting the first fruit of the season. Eager to get our hands dirty, we jumped on in.

Earlier in the morning Hubatch had trucked in 2.5 tons each of Mourvedre and Syrah from Washington State, and as the grapes from each bin made their way across the sorting line, it quickly became clear that the 2013 vintage from the Columbia Valley will be one of note. The grapes, plump and juicy, offered a perfect balance between fruit, acid and tannin with few raisins and nary a botrytis-infected cluster in sight.

From the sorting line, the grapes make their way into the destemmer (well, most of the grapes—Hubatch reserved some Syrah clusters for whole-fruit fermentation), which gently plucks each grape from its stem and into fermentation bins, where native yeasts will take over and turn the juice into wine. Stay tuned for more 2013 harvest reports from the winery!

Quick Sips: Tasty Bits from Around the Web

What kind of wine drinker are you? The Republican

Beer-loving pranksters rig a bud’s house so that beer would flow from all taps. Philly.com

Eric Asimov on which wines best pair with a vegan meal. New York Times

A sudsy Seattle landmark is set to make its return. Seattle Times

Can your stomach brew its own beer? Believe it. NPR

Friday, September 13, 2013

Drink of the week: Domaine Andre et Mireille Tissot Cremant du Jura Rosé

It’s Friday, and we think that’s as good a reason as any to bust out the bubbly! In our current issue, Robert Simonson explores the evolving role of the sommelier, a role that may be shifting to a less glamorous but more approachable affair. Today’s Drink of the Week—the cremant du Jura rosé from Domaine Andre et Mireille Tissot—embodies this ethos. Crafted from biodynamically grown grape native to France’s easterly Jura region, it’s a sophisticated sparkler with an easy-going pricetag. We were first introduced to this budget bubbly by Patrick Cappiello, the t-shirt-wearing grape geek behind the wine list at Manhattan’s Pearl & Ash (get more on Cappiello in the current issue), and its bright, fresh fruit flavors and yeasty richness make it a great match for food, or simply a Friday afternoon.

Wednesday, September 11, 2013

5 Cocktails to Toast Bourbon Heritage Month

Boulevardier photo: Katie Burnett
September is National Bourbon Heritage Month! Unanimously declared such by the Senate in 2007, this month we’re toasting our country’s native spirit. What makes bourbon different from other whiskeys? By law, its mash must be made of at least 51% corn and aged in charred new oak barrels, lending its trademark sweet-smoky profile that makes it an ideal base from which to build a cocktail. So how are we celebrating the spirited holiday? With bourbon-spiked cocktails, of course! Here are five bourbon-forward sippers we’ll be mixing all month through.

A cousin of the classic Negroni, the Boulevardier subs in bourbon for gin and can be sipped up or on the rocks.

We wouldn’t mind being marooned with this refreshing mix of bourbon, aged rum, citrus and mint in hand.

Bourbon takes the driver’s seat (Angostura and almond syrup ride shotgun) in this nuanced three-ingredient sipper.

Freshen up with this bourbon-spiked bouquet of fresh lavender, citrus and Cynar.

Bourbon + basil = a match made in cocktail heaven. Add in sweetened balsamic and a splash of ginger beer for a spritzer you won’t soon forget.

Quick Sips: Tasty Bits from Around the Web

Could barrel-aged cocktails soon be illegal in Illinois? Chicagoist

Hello Kitty lends its likeness to an unexpected drink. Fox

Need coffee? Let one of these apps lead the way. Gigaom

Cocktails celebrating famous seafarer, Jacques Cousteau. Deep Sea News

Could wild birds be the answer to Costa Rica’s coffee pest problem? Earth Sky

Transforming beer coasters into mini works of art. Los Angeles Times

Friday, September 06, 2013

Drink of the Week: One Sunset Cocktail

Photo: Ashley Stelzer
In our latest September/October issue, contributing editor Paul Clarke takes the mighty grape to the cocktail glass, and today’s Drink of the Week—the One Sunset cocktail from Beer Cocktails co-authors Howard and Ashley Stelzer—puts another spirited spin on the vine-ripened sweet treat. Combining red grapes with garden-fresh mint, orangey Aperol, vodka and a splash of beer (the suds-soaked topic of this issue’s cover feature), it’s the perfect seasonal refresher to sip as summer fades into fall.

Click here for the recipe, and be sure to check out our current issue for more grape cocktails and 50 of our favorite domestic beers.

Thursday, September 05, 2013

Catching up with Richmond, Virginia’s Rogue Gentlemen

In our Sept/Oct 2013 issue, we wrote about one of Richmond’s most anticipated new spots, The Rogue Gentlemen. At the time we went to press, the bar was slated to open by early September, but as is often the case, chef/owner John Maher hit a few unforeseen speed bumps, and the opening has been delayed. To find out the latest, we checked in with Maher for an update on the schedule.

Why the delay?
Maher: In a nutshell, this being my first venture into restaurant ownership there were some things I didn't plan for, the biggest being the fact that this is a historic renovation, and I’ve had to deal with the Commission of Architectural Review. This makes simple things like getting permits issued and even choosing paint colors pretty difficult. But we've made it through everything and will be restarting construction in the next few days!

Do you have an opening date?
Maher: That's the million-dollar question. I would say 12 weeks. I’m working really hard to get us open as soon as possible.

In the meantime, how can Richmonders (and visitors) stay up to date with the Rogue Gentlemen’s progress? 
Maher: People can stay up to date with us through Twitter and Facebook. I primarily use Facebook to post updates and press articles and use Twitter to interact with people. We do have plans for a pop-up or two, which we'll announce via our social media outlets. 

Wednesday, September 04, 2013

Quick Sips: Tasty Bits from Around the Web

In some parts of California wine country wells are running dry. Fox

One rural Wyoming town (population: 1) renames itself after a cup of joe. The World

Curious if your civet poo coffee is a counterfeit? A new test can authenticate the cup. NPR

What do you get when you combine a lot of wine corks and a little imagination? Sacramento Bee

Overheard at a wine tasting … Denver Post