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

Bufala Negra photo: Jeff Moore of Garnish Food Photography
It’s National Bourbon Day? We’ll drink to that! As America’s unofficial spirit, bourbon is as approachable a whiskey as they come thanks to its subtly sweet 51-percent (or more) corn content and gentle spice from new charred oak barrel aging. Thirsty yet? Here are five bourbon-rich cocktails we’ll be mixing up to celebrate.

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. 

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.

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.


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