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 12, 2014

Drink of the Week: A. Christmann Spätburgunder 2011

The red wines of Germany and Austria are on a hot streak. Case in point? Today’s Drink of the Week. A Pinot Noir by another name, this Spätburgunder comes from lauded German producer A. Christmann (7th generation Steffen Christmann is currently at the helm). Crafted with organically farmed grapes from the Pfalz region, it finds balance between high acid fruits and an undercarriage of dried herbs and earth. Serve it with a slight chill alongside late summer salads, or at room temperature with roasts come early fall. And for more on the red wines of the region, check out “Scarlet Fever” in our current September/October issue. $25, astorwines.com

Wednesday, September 10, 2014

Quick Sips: Tasty Bits from Around the Web

Could mapping coffee’s genome lead to better beans? NY Daily News

Is this Spain’s most underrated wine region? Wine Folly

Will this coffee maker change the way you auto-brew? Dear Coffee I Love You

Where did Australian wine go wrong? Social media chimes in. Vinography

Friday, September 05, 2014

Drink of the Week: Piña de Agave with Pineapple Shrub

Photo: Lara Ferroni
Tart and tangy, vinegar-based shrubs have been quenching thirsts since colonial days, and today’s iterations are as inspired as ever. Simple enough to make at home (Fruit? Check. Sugar? Check. Vinegar? Check.), but with enough complexity to interest even the most adventurous bartenders, shrubs infuse seasonal flavors into everything from cocktails to zero-proof drinks. We feature five shrub recipes in our September/October 2014 issue, including the pineapple shrub in today’s Drink of the Week. Combined with tequila, mezcal, lime juice and a spice syrup, this shrub lends a bright, summery edge to the Piña de Agave cocktail—a welcome reminder that summer isn’t over just yet.

Piña de Agave
2 oz. blanco tequila
1 oz. fresh lime juice
¼ oz. oz pineapple shrub
½ oz. spiced simple syrup
5 dashes mezcal
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: apple slices dusted with cayenne pepper

Combine the first 4 ingredients in a shaker and shake with ice. Fine-strain into an ice-filled glass, top with the mezcal and garnish.

Spiced simple syrup: In a saucepan, combine 2 cups granulated sugar, 1 cup water, ½ tsp. ground nutmeg, 1 fresh cinnamon stick, 3 cardamom pods, 3 star anise and ¼ tsp. each allspice and white peppercorns. Bring to a simmer and stir to dissolve the sugar. Remove from the heat, let cool to room temperature and strain into a clean bottle. Keep refrigerated for up to 2 weeks.

Pineapple shrub:
Combine 1 cup of cubed fresh pineapple and 2 cups of white wine vinegar in a container, cover and let rest at room temperature for 3-4 days. Using a rubber spatula, press the fruit through a mesh strainer lined with cheesecloth to extract as much liquid as possible. Combine the liquid with 1 cup of granulated sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Let the mixture cool; bottle for use. Store in the refrigerator and use within 2 months.

Brandon Lockman, Red Star Tavern, Portland, Oregon

Wednesday, September 03, 2014

Quick Sips: Tasty Bits from Around the Web

The strange mechanics of a vertical siphon brewer. BoingBoing

Some of the most bizarre beer laws on the books. Yahoo

Aussie coffee culture hits SoCal. LA Weekly

The curious link between wine and exercise. The Atlantic

Life after Napa’s big quake. Men’s Health