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| Bufala Negra photo: Jeff Moore of Garnish Food Photography |
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, June 14, 2013
5 Cocktails to Celebrate National Bourbon Day
Summer-fresh strawberries
and a sprig of thyme get muddled into this bourbony refresher.
Bourbon, orgeat and
bitters—mixing cocktails doesn’t get any easier than this.
Kick your feet up with this
breezy mix of bourbon, lavender syrup and citrus.
A cousin to the classic
Negroni, this sultry bourbon sipper first saw print in Harry McElhone’s 1927
bar guide, Barflies and Cocktails.
Bufala Negra (pictured)
Bourbon, basil, balsamic
and ginger beer—these four “b’s” of the Bufala Negra cocktail deserve an A+ in
deliciousness.
Drink of the Week: A Trio of Whiskeys for Dad
Does your dad dig whiskey?
With Father’s Day on Sunday, we’re offering up not one, not two, but three Drinks
of the Week. Whether he’s a bourbon enthusiast, a Scotch drinker or a rye guy,
these three gift-worthy, easy-to-find bottles are whiskeys any father will
love.
This Kentucky-born whiskey
takes the unique approach of bottling each barrel individually (instead of the
more common approach of marrying barrels together before bottling), resulting
in a unique representation of its individual distillation batch, barrel and
where it was stored in the rickhouse.
$49, astorwines.com
Scotch, Scotch, Scotch—does
dad love Scotch? This Father’s Day upgrade his standard pour with this lightly
peated Speyside single malt. It’s rich and full-bodied with evolving flavors
that shift from sweet vanilla and honey to subtle smoke and barrel spice, and
drinks great whether dad takes it neat, poured over a few rocks or topped with
a few drops of water.
$48, drinkupny.com
This Iowa-born rye whiskey
predates Prohibition and was said to be a favorite of Al Capone. With rye
grains making up more than 90 percent of its mash (to be classified as a rye a
whiskey need only be made with 51 percent rye), expect loads of spice smoothed
over by rich vanilla and toast on the finish.
$40, drinkupny.com
Posted by
Imbibe Magazine
at
10:16 AM
Tags: bourbon, drink of the week, holiday, holiday gift, rye whiskey, scotch whisky, whiskey
Friday, June 07, 2013
Drink of the Week: Ovila Belgian-Style Abbey Saison
What do you get when you
combine monks, mandarins and one of the country’s best-loved breweries? Today’s
Drink of the Week! The latest collaborative beer from Sierra Nevada and the New
Clairvaux abbey, this Belgian-inspired saison offers a modern taste of the
classic farmhouse-ale formula, combining traditional Belgian yeast with Summit
bittering hops, estate-grown malts and mandarin oranges raised and hand-picked
by monks at New Clairvaux. Add in a few cracks of peppercorns and you get this
smooth, easy-drinking saison that bursts with a bright summery balance of zingy
citrus, fresh herbs and spice. Sierranevada.com for distribution info
Thursday, June 06, 2013
A Q&A with Steve Schneider of "Hey Bartender"
Whether you spend your time
behind the bar or in front, the new documentary “Hey Bartender” (opening in New
York City tomorrow night and around the country in coming weeks) from filmmaker
Douglas Tirola is one you won’t want to miss. It offers an intimate glimpse into
the world of cocktails and the people who pour the drinks, including the
personal journey of Steve Schneider from Employees Only in New York City.
Recently, Schneider chatted with us about why he thinks the world needs a movie
about bartenders and what we can take away from it all. Click here to read the Q&A.
Wednesday, June 05, 2013
We're Hiring!
We’ve got big things brewing at Imbibe, and we're looking for a full-time senior editor to join our team. We need someone with at least three years of journalism experience, with a background in food/drink being a plus. You’ll be working as part of our editorial team to plan and coordinate content for our magazine and website, manage freelancers, copyedit articles, do some writing, and help brainstorm about editorial ideas and direction. You'll also be traveling occasionally for the magazine and attending events. Here’s a rundown of the skills you need:
* Proven ability to meet deadlines, multitask and work in fast-paced environment
* Excellent collaboration/communication skills
* Impeccable attention to detail
* Strong researching, proofreading, copyediting and writing skills
* Proficiency in AP Style guidelines
* Social media acumen, particularly with Facebook, Twitter and Pinterest
* Experience with Wordpress
If you think you’re right for this position, email your cover letter, résumé, and links to two published writing samples and two published editing samples HERE. The deadline for résumé submissions is June 14. You must live in Portland. No phone calls or social media inquiries, please. We can't respond to every submission, but we'll be sure to get back to you if we're interested in your résumé.
Quick Sips: Tasty Bits from Around the Web
Could empty Heineken bottles help build a house? Fast Co.
How one beer fridge knocked
out cell service in Australia. UPI.com
Viticulture in France dates
back more than two centuries, but who taught the French how to make wine? NPR
Will nutrition labels soon
find its way to bottles near you? ABC
Spain’s parliament loses
its subsidized cocktail privileges. Reuters
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