Imbibe Unfiltered

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, November 21, 2014

Drink of the Week: Vixen Punch

Photo: Lara Ferroni
We’re feeling especially festive this holiday season, partly because our newest book, Cocktails for the Holidays, is now on shelves (get your copy—and one for a friend—here). A collection of holiday recipes specially created by talented bartenders around the world, each drink embraces the seasonal spirit—think festive sparklers, party-ready punches and cocktails full of winter flavors. Today’s Drink of the Week—the Vixen Punch—is one of the recipes featured, and it also happens to be the cover cocktail on the current issue of Imbibe. Combining vodka, Aperol and rosemary-infused cranberry juice with fresh citrus, simple syrup and seltzer, it’s the perfect crowd-friendly, mix-ahead party punch to kick off our—and your—holiday season.

Vixen
3 cups vodka
12 oz. rosemary-infused cranberry juice (see below)
8 oz. Aperol
4 oz. simple syrup (1:1)
2 oz. fresh lemon juice
2 cups soda water (optional)
Tools: large pitcher, punch bowl
Glass: rocks
Garnish: fresh cranberries and lemon wheels

Combine the first five ingredients in a large pitcher and refrigerate until chilled. Pour into a large punch bowl filled with large ice cubes and stir, Add the soda water, if desired. Float fresh cranberries and lemons wheels as garnish.

Rosemary-Infused Cranberry Juice
4 (12-oz.) bags frozen or fresh cranberries
8 cups water
10 sprigs fresh rosemary

Combine the cranberries with 4 cups of the water in a large pot. Cook over medium-high heat, stirring frequently so as not to burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups of water and the rosemary. Bring the mixture to a boil, remove from heat and cool for 15 minutes. Strain the juice into a glass bottle, discarding the berries and rosemary. Cover and refrigerate for up to 2 weeks.


Ryan Goodspeed, The Cypress Room, Miami

Wednesday, November 19, 2014

Quick Sips: Tasty Bits from Around the Web

The results are in—do you agree with Wine Spectator's top 100 wines of the year? Wine Spectator

Fernet pie—it's what's for dessert. Morgensterns Finest Ice Cream

What coffee shops looked like before the infiltration of SBux. Huffington Post

The cost of green coffee beans continues to climb—a good sign for farmers. Wall Street Journal

Does Greece's newfound obsession with espresso put its heritage coffee at risk of extinction? NPR

Friday, November 14, 2014

Drink of the Week: Counter Culture Holiday Coffee

With Thanksgiving less than two weeks away, we’re getting our holiday drinks playbook in order. First up: coffee. And today’s Drink of the Week—the Holiday Coffee from Counter Culture—is a winter blend that’ll agree with pretty much every kind of coffee drinker. Combining beans from the Cenfrocafe co-op in Peru with those processed in Idido, Ethiopia, each sip unfolds with notes of toasted hazelnuts, brown sugar and a hint of cinnamon on the finish. Added bonus: Part of the proceeds get reinvested back into the coffee communities from where Counter Culture sources its beans. $15.25, counterculturecoffee.com

Wednesday, November 12, 2014

Quick Sips: Tasty Bits from Around the Web

Why French brandies are regaining favor in the U.S. New York Times

Is a Seattle stadium secretly watering down its brews? Komo News

Will non-alcoholic beer ever taste good? Modern Farmer

Why you shouldn't keep those beer mugs in the freezer. Charleston City Paper

You'll never guess which whisky just nabbed the title of world's best. Ask Men

Friday, November 07, 2014

Drink of the Week: Edmunds St. John Bone Jolly Gamay 2013

Perhaps best known as the grape behind France’s infamous Beaujolais Nouveau (the mass-produced plonk ceremoniously released on the third Thursday of every November), Gamay has gotten bit of a bum rap over the years. But thanks to a number of pioneering vintners, wine drinkers are looking at Gamay in a new light, and today’s Drink of the Week—the Bone Jolly Gamay from Edmunds St. John in Berkeley, California—is one reason that’s happening. The nose if full of fresh violet, and there’s loads of berry flavors up front, then it opens to a subtle minerality and an herbal finish. This is definitely a bottle to have on hand for holiday entertaining this year. And for more on the rise of Gamay and other bottles we love, check out our current November/December issue$22, astorwines.com

Wednesday, November 05, 2014

Quick Sips: Tasty Bits from Around the Web

A new victor claims the Beer Mile record. Runner's World

Cocktails meet cactus in Baja. New York Times

A wine order mix-up left some restaurant-goers with a $4k bill. Syracuse.com

Moldova—the best wines you're not drinking. Fox

The top 10 moments in bourbon history. The Spirits Business

Friday, October 31, 2014

Drink of the Week: Peter, Peter, Pumpkin Eater Cocktail

We’re getting into the Halloween spirit at Imbibe HQ with today’s Drink of the Week. A mix of applejack, tawny port and pumpkin butter, this cocktail from The Skylark in Chicago is all-treat and no-tricks—the perfect choice for toasting this evening's festivities.

Peter, Peter, Pumpkin Eater
2 oz. applejack
1 oz. tawny port
2 barspoons pumpkin butter
2 dashes orange bitters
Tools: shaker, strainer
Glass: goblet
Garnish: orange twist (optional)

Combine all ingredients, shake with ice and strain into an ice-filled glass.

Johnny Swet for TheSkylark, Chicago

Wednesday, October 29, 2014

Quick Sips: Tasty Bits from Around the Web

Bartending legend Salvatore Calabrese offers up his top mixing tips. LA Magazine

A Manhattan bartender embarks on a 41-city, 150-bar cocktail crawl. Ask Men

The secret to infusing aromatics into eggs destined for the cocktail shaker. Fork and Shaker

Will a few drinks make your decisions more—or less—ethical? The Atlantic

Critter cameras set up throughout shaded coffee forests show they’re friendly to mammals of all sorts. Smithsonian

Is a glass of wine the latest prop in primetime television? New York Times