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.

Wednesday, April 16, 2014

Quick Sips: Tasty Bits from Around the Web

A quick history of holy wines. Slate

A new app offers up all-you-can-drink coffee in NYC. Bloomberg

One major coffee company looks to revamp its image. New York Times

A coast-to-coast look at which beers are selling and where. The Atlantic

Why politics and wine sometimes don’t mix. ABC

Friday, April 11, 2014

Drink of the Week: Washington’s Mule

Ready for the weekend? Today’s Drink of the Week is. A potent, ginger-packed cooler from Canon in Seattle, Washington’s Mule combines four simple ingredients—applejack, citrus, Angostura bitters and ginger beer—into the ultimate springtime porch sipper. The kicker? It can be easily multiplied for any number of guests, because once the word is out you’re sipping cocktails on the porch, no telling who might stop by. Click here for the recipe.


Wednesday, April 09, 2014

Quick Sips: Tasty Bits from Around the Web

What Russia’s annexation of southern Ukraine means for Crimean wines. Time

Order coffee like a pro around the globe. Daily Mail

It seems the Great Lime Shortage of 2014 is now affecting air travel. Uproxx

Will coffee flour cause the next big baking buzz? Bloomberg

High demand for American craft beers in the international market. Denver Post

Tuesday, April 08, 2014

Out of Limes? Make Lemon Cocktails!

Photo: Katie Burnett
Is the great lime shortage of 2014 putting the squeeze on your cocktail citrus supply? Then it’s time to stock up on lemons. There are plenty of classic and contemporary cocktails that don’t need a drop of lime juice, instead opting for the fresh zing of lemons. Here are six to try.

Frisco
Rye whiskey and Bénédictine are brightened with a generous squeeze of fresh lemon juice in this classic cocktail.

California Bubble Bath
Bourbon, lemon juice and a bit of bitter Cynar get a floral lift from an easy-to-make lavender syrup.

Turista Smash
Muddled cucumber and a pinch of cilantro freshen up this frosty mix of tequila, lemon and dry vermouth.

Moral Suasion
This heady, exotic mixture of peach brandy, maraschino liqueur, honey, lemon juice and rosewater is enough to sway even the strictest of teetotalers.

The Summer Rose
Fresh, floral and light, this rosy sipper gets its blush from a dose of fresh blueberries.

Ward Eight
This classic cocktail is a relative of the Whiskey Sour and thought to have been invented at Boston's Locke-Ober Café in 1898.

Friday, April 04, 2014

Drink of the Week: Ponzi Pinot Noir Rosé 2013

From boundary-pushing brewers to award-winning baristas and bartenders, the Pacific Northwest knows its drinks. And when it comes to wine, the region is flush with a diversity of microclimates, grape varietals and soil types. Today’s Drink of the Week—Ponzi’s 2013 Pinot Noir rosé crafted in Oregon’s Willamette Valley—is a perennial favorite for its fresh-fruited flavors of crushed red berries and tropical fruits. The acid is bright, but a kiss of residual sugar lends a lush mouthfeel. Okay, now we’re ready for spring. $20, ponziwines.com


Thursday, April 03, 2014

5 Favorite Cocktails from Speed Rack

Photo: Courtesy Speed Rack

Speed Rack—the fast-paced, lady-driven bartending competition that raises money for breast cancer awareness and research—continues its cross-country tour with a stop this Sunday in Kansas City, Missouri. But before the next round of bartenderesses get shaking to vie for their spot in the finals, we thought we’d check in with last year’s winner, Ms. Speed Rack 2013, Eryn Reece, on five of her favorite cocktails from the competition. “Speed Rack made me quick to think on my feet,” Reece says, “and there are only so many drinks that one can know! There were five essentially old and unworked recipes that made me a little nervous, but after playing around a bit, I found balance for the modern palate that I really love.”
Mary Pickford
“Honestly this is a real tough one,” says Reece. “Ingredients like grenadine are extremely different from bottle to bottle,” she continues, so finding the right balance is key. Here is Reece’s formula.

2 oz. white rum (Reece uses Bacardi)
1/2 oz. pineapple juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup (1:1)
1/4 oz. maraschino liqueur (Reece uses Luxardo)
1 tsp. grenadine
Tools: shaker, strainer
Glass: cocktail

Combine all ingredients, shake with ice and strain into a chilled glass.


Presidente
“This is another lovely rum cocktail,” says Reece, who changed up the proportions in order to let the rum flavors shine through.

2 oz. white rum (Reece uses Bacardi)
3/4 oz. Dolin Blanc vermouth
1/2 oz. Cointreau
1 tsp. grenadine
Tools: shaker, strainer
Glass: cocktail

Combine all ingredients, shake with ice and strain into a chilled glass.


Pisco Punch
“This cocktail really showcases pisco,” Reece says, “and shows people that this spirit can be used in more than just a traditional sour.” For Reece’s variation, she tones down the pineapple just a tad.

2 oz. pisco (Reece uses BarSol)
1/2 oz. pineapple juice
1/2 oz. fresh lemon juice
1/2 simple syrup (1:1)
Dash Angostura bitters
Tools: shaker, strainer
Glass: Collins

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


Antrim
“Being a fan of the Gentleman's Companion, I love finding new Charles Baker cocktails,” says Reece, “especially ones with wine-based ingredients.” For this version, Reece ups the amount of Cognac and uses less port.

2 oz. Cognac (Reece uses Hine)
3/4 oz. ruby port (Reece uses Sandeman)
1 tsp. sugar cane syrup (1:1)
Tools: mixing glass, barspoon
Glass: coupe

Combine all ingredients, stir with ice and strain into a chilled coupe.


Weeski
This take on a Manhattan leans on an Irish whiskey base and subs in Lillet for vermouth. “I remember this being a difficult one because a lot of girls chose to free pour it,” says Reece, “but it’s a delicate drink and being off on any of the ingredients can really throw the balance.”

2 oz. Irish whiskey (Reece uses Jameson)
1 oz. Lillet blanc
3/4 oz. Cointreau 
2 dashes orange bitters
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: orange twist


Combine all ingredients and stir with ice. Strain into a chilled glass and garnish.

Wednesday, April 02, 2014

Quick Sips: Tasty Bits from Around the Web

A winery in Mexico made mostly of upcycled trash. NPR

Bartenders’ beloved mezcal continues its move into mainstream. LA Times

Robert Parker gears up to launch another lifestyle publication. Wine Searcher

New government regulations threaten the relationship between brewers and farmers. Press Democrat

The coffee boom in South Korea has caught the attention of two big-name companies. Boston Globe

Friday, March 28, 2014

Drink of the Week: Seattle Cider Co. Dry Hard Cider

Cider is in the midst of a serious resurgence, perhaps nowhere more so than in the Pacific Northwest where dedicated cider bars and cider microbreweries continue to set up shop. Case in point: Seattle Cider Company, the Emerald City’s first cider company since the start of Prohibition. Opened last summer, the cidery cans two year-round brews, including today’s Drink of the Week—the Seattle Cider Co. Dry Hard Cider. Crafted with fresh juice from a bushel of Washington State-grown apples (think Gala, Granny Smith, Fuji and Red Delicious) and fermented completely dry, it’s tart and tangy with fresh apple flavors and a creamy carbonation that deliciously reflects this next generation of domestic craft cider. seattlecidercompany.com