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Imbibe

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In the March/April issue, Jeff “Beachbum” Berry (@official_beachbumberry ) shares the cocktail that “upended and uprooted [his life], giving it an unexpected—but entirely welcome—second act”: the Navy Grog. While his recipe for his bar @Latitude29Nola is top secret, he shared a “general public” version for home bartenders to shake up. Check it out via the link in our bio. 📸 @randykrauseschmidt
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12 hours ago
An essential ingredient in both classic and contemporary cocktails, vermouth is beloved by bartenders around the world. Today on Radio Imbibe, we talk about the many virtues of vermouth with three bartenders who share a special affinity for the aperitif wine: @AlfDelPortillo and Marta Premoli (@martaprem27 ) of @Quattro.Teste in Lisbon, Portugal, and Francesco Lafranconi (@flafranconi ), who helped establish @RosevaleNYC ’s vermouth program. Tune in via the link in our bio or wherever you get podcasts. 📸 @tiagomaya and @neonprstudios
3 13
1 day ago
In the postcard-perfect surroundings of southern Arizona’s Sonoran Desert, Tucson exists as a small metropolis (at just over half a million) shaped by the historic confluence of cultures, from indigenous tribes like the Tohono O’odham and Pascua Yaqui to early Spanish missionaries and the city’s inextricable link with Mexico, writes Managing Editor, @PenelopeBass . Today, Tucson remains both historically minded and community-centric, as evidenced by the devotion to its hometown businesses, many run by native Tucsonans, and its designation as a UNESCO City of Gastronomy. And the best source for a recommendation on where to grab a great drink is from bartenders themselves. “We tend to get a decent amount of folks from out of town, so I’m no stranger to writing down a list of places to explore. The hard part is not putting everything on the list!” says Amanda Sierra, a veteran of Tucson’s hospitality scene with more than 30 years in the city, and currently a bartender at @BarSidecar . Head to the link in our bio to check out some of Sierra’s favorite spots for everything from coffee to cocktails. 📸 @ExoRoastCo by Julius Schlosburg and @CrookedToothBrewing by @RyaninTucson
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2 days ago
This Jet Pilot, a clarified and spiced-up version of Donn Beach’s Test Pilot, is one of the @CommerceInn team’s favorite tropical cocktails. Check out the recipe via the link in our bio. 📸 @iangittler
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3 days ago
Expat writer @RebekahPeppler has long made her home in Paris, but her newest book, Le Sud, ventures through the south of France for plenty of seaside sipping and herb-forward cooking. Peppler’s take on the classic French dish gigot d’agneau (roast leg of lamb) is affectionately named for Le Sud photographer Joann Pai (@sliceofpai ), who was promised “a really good lamb recipe” long before the book was even written. “L’agneau always belongs at the southern French table, and Sisteron lamb in particular—that is PGI (Protected Geographical Indication) designated and grazes on the lush wild grasses and herbs of Haute Provence—is especially and rightfully famed,” writes Peppler. The lamb is stuffed with garlic and cooked with handfuls of fresh herbs, but Peppler ups the aromatic quality even further by using, as she describes, “not a small amount of vermouth” for the slow oven braise. Pour any extra into your glass for a leisurely aperitif as the aromas transport you to le sud. Recipe link in our bio.💫 📸 @sliceofpai
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4 days ago
At @Sorelle_CHS , @MikeLay2 sweetens this mezcal-based Margarita with a carrot and passion fruit syrup. “The flavors are great together,” he says. Recipe link in our bio. 📸 @pfephoto
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5 days ago
In the Appetizer à l’Italienne, sweet vermouth shines as it seamlessly balances the brawn of fernet and absinthe. Boston bartender @FredericYarm served the little-known classic during his tenure at Drink, and he says it’s important to use a richer style of vermouth, such as Carpano Antica Formula or a Vermouth di Torino. And, he says, don’t skip the simple syrup: “Sugar’s important here to convert fernet from a digestif to an aperitif, as suggested by the drink’s name.” Recipe link in our bio. 📸 @johnvalls_f2.0
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6 days ago
San Francisco boasts many acclaimed bars that continue to elevate the city’s cocktail scene, but H. Joseph Ehrmann’s @ElixirSF can claim something more: legacy status. With 165 years under its belt, Elixir is the second-oldest operating bar in the city. After going through a dozen owners over nearly two centuries, Ehrmann (@cocktailambassadors ) became its 13th proprietor upon purchasing the Mission Dolores neighborhood bar in 2003. Twenty years in, we caught up with him to find out how it all started and how he transformed the bar from a neglected watering hole into an award-winning cocktail bar. Check it out via the link in our bio. 📸 Jonathan Fong
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6 days ago
@AdriftDenver bartender @CobyMorciglio loves the combo of coffee and fruit in the tropical classic Mr. Bali Hai, but to play up the recipe’s bittersweet notes, he swaps pineapple juice for grapefruit and brings in bitters and sweet vermouth. A touch of mezcal adds another dimension of flavor. Check out his variation via the link in our bio. 📸 @harrywartersphotography
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7 days ago
Cream cocktails persisted through Prohibition—if anything, the ban helped promote them,” writes Wayne Curtis (@wcurtis ) in his latest for Imbibe. They traveled to Europe along with other exiled elixirs where they appeared in the new “American bars.” Back home, they remained popular when the perpetually thirsty discovered that lush, thick cream did wonders to mask the appalling taste of bootleg liquor and bathtub gin. But the golden age of the cream cocktail was arguably yet to come. Head to the link in our bio to read more about dairy’s enduring place in the cocktail canon. 🎨 @mattynewtonillustration
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7 days ago
Spring brings a whole new dimension of flavor to drinks, thanks in part to the arrival of rhubarb. One of our favorite ways to put this seasonal ingredient to use? This rhubarb-honey soda—recipe link in our bio.💕 📸 @laraferroni
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8 days ago
Registration is officially open for @BarConventBrooklyn , happening June 11-12. Join this global gathering of spirits innovators and cocktail pros as you sip, savor, and network with like-minded imbibers. Head to bcbbrooklyn24.com/Imbibe (or the link in our bio) or use code Imbibe to save 25% off registration!
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8 days ago
Harbingers of springtime, strawberries and rhubarb herald a brighter, more flavorful season. And the adage “what grows together, goes together” could have been written specifically about the perfect pairing of sweet strawberry and tart rhubarb. Seattle cocktail consultant Jonathan Stanyard (@TheBitterGringo ) balances the flavorful ingredients in an easy-to-use syrup, which steps in nicely for raspberry in this twist on the Clover Club. “I made a small twist by swapping strawberries for the raspberries, since my garden’s raspberries had not ripened yet,” says Stanyard. “Since strawberries are sweeter than raspberries, I used my super fresh and tart rhubarb to round out the sweetness of the syrup.” From there, Stanyard keeps close to the classic cocktail’s original build, crafting a drink perfectly suited for spring. Recipe link in our bio. 📸 @world_kitchen_adventures
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9 days ago
“A lot of Anglophones stumble over the Irish language,” writes contributing editor @Emily.Saladino . “We say ‘slayne-tuh’ instead of sláinte and lose all confidence when consonant combinations like b-h-f appear. And yet, there’s one Irish term that transcends translation, let alone pronunciation. Craic, which sounds like ‘crack’ in my Yankee accent, can be interpreted simply to mean ‘a good time,’ though it’s much more than that. In Ireland, craic can be an excellent conversation you have with a friend or a stranger over a pint of beer or cup of coffee. ‘How was the craic?’ a friend might ask another after a night out. The craic is often best when everything goes perfectly, though not remotely according to plan. And a bar without good craic? Well, that’s not worth leaving the house for.” Head to the link in our bio to read more about this distinctly Irish phenomenon.🍀 📸 Victor Clime
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10 days ago
In the book Italian Snacking, author @AnnaFGass reimagines the Espresso Martini as Italy’s favorite icy dessert, the granita. The granita is traditionally made from fresh fruits such as strawberries or lemon puréed, frozen with water, and then flaked for a cooling summertime treat. “This recipe is a slightly boozy upgrade that adds some coffee liqueur and vodka turns the granita into a frozen martini,” writes Gass. Recipe link in our bio. 📸 @linda.xiao
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11 days ago
Shared names can sow confusion, as can shared intent. Exhibit A: Cocchi Americano, an aperitif wine from Italy (actually, two aperitif wines—a bianco and a rosa). The wines are refreshing and bright with ice and a splash of soda, and distinctively useful tools in cocktails. But to fully appreciate Cocchi Americano and effectively unlock its potential, it’s helpful to know what the wine is (and isn’t). Head to the link in our bio to read more. 📸 @johnvalls_f2.0
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12 days ago
Expat journalist @RebekahPeppler has spent the better part of a decade living in Paris and traveling through France as she documents the country’s culinary culture. Through transportive imagery and tantalizing recipes, her books take readers into the heart of French gastronomy. After featuring a recipe from her newest book, Le Sud, in our March/April issue, managing editor @PenelopeBass sat down with Peppler to dive deeper into the microcosms of French food and drink and the spirit of connection that underlines a traditional apéro hour. Check out the interview via the link in our bio. 📸 @sliceofpai
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12 days ago
Coffee, Campari, and Fernet-Branca lend bold layers of bittersweet flavor to this bourbon cocktail. Get the recipe from Lindsay Jones for Noble @TheMiddleSpoon via the link in our bio. 📸 @eatwithjessie
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13 days ago
The popularity of Irish whiskey has being driven by a hatful of new producers as well as stalwart brands releasing new expressions—and the quality is rising in step. With a spectrum of styles to explore, from single malt or grain whiskies to Ireland’s exclusive single pot still whiskey, blends can be the widest and most accessible entry point to the category. Head to the link in our bio to read about some blended Irish whiskey standouts that are a great way to get started.🥃
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13 days ago
Named for @TheConnaught Bar’s head bartender during the 1940s, this sparkler was the first cocktail on the famed bar’s menu when it reopened in 2008. “Betty is Back is a dry, bubbly sip with delicate floral and citrus notes,” writes Ago Perrone (@agodragos ) in his soon-to-be-released book, The Connaught Bar: Recipes and Iconic Creations. Get the recipe via the link in our bio, and check out our interview with Perrone in the March/April issue of Imbibe.🍾 📸 @lateef.photography
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14 days ago
Combining @powers_whiskey , coffee liqueur, and dry vermouth, this smooth sipper should be stirred very briefly with ice, says Yanni Kehagiaras of @StoaBar . “It’s about retaining the texture and viscosity,” he says. “Just a brief chill and it’s good.” Recipe link in our bio. 📸 @kellypuleio
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15 days ago
@FrancoisMonti is a Madrid-based journalist, educator, and Imbibe contributing writer, and the author of books including El Gran Libro del Vermut. Today on Radio Imbibe, he talks with us about all things vermouth (the focus of our March/April issue), exploring vermouth’s rich history in cocktails, its culinary connection, and the future of this aperitif wine. Tune in via the link in our bio or wherever you get podcasts. 📸 @delasalasluis
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15 days ago
The complexity of Italian vermouth di Torino forms the base for this cocktail, accented by flavors of coffee, cardamom, and Bénédictine. Get the recipe from Sother Teague (@creativedrunk ) via the link in our bio. 📸 @kellypuleio
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16 days ago