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, July 30, 2014

Quick Sips: Tasty Bits from Around the Web

Turns out those “small-batch” whiskeys may not be so small. Daily Beast

Tips for ordering wine like a pro. Thrillist

Five not-to-miss wine stores from around the globe. Wall St. Cheat Sheet

Guess which ingredient is causing beer prices to skyrocket. USA Today

How to MacGyver a French press from items found in a hotel room. Huffington Post

Monday, July 28, 2014

Session IPAs All Week Long


Imbibe's Beer Correspondent, Joshua M. Bernstein, with his daughter Violet and dog Sammy.
What do corgis and craft beer have in common? Meet Joshua M. Bernstein (@joshmbernstein), Imbibe’s longtime, Brooklyn-based beer correspondent and contributing editor who we’d like to go ahead and say has the best Instagram feed in the beer biz. Photos often star Sammy—the corgi pictured above—his adorable baby girl Violet and whichever beer Bernstein has deemed the quencher of the moment. This week, he’ll be taking over our Instagram feed for a #beeroclock happy hour inspired by his latest Imbibe article covering sessionable IPAs. He’ll be sharing his session-of-the-moment at 2 PM PST / 5 PM EST, so tune in @imbibe

Friday, July 25, 2014

Drink of the Week: Bourbon Sweet Tea Sour

Few drinks are more quintessentially southern than a glass of sweet iced tea. Except bourbon, of course. Combine the two in one glass, add in a squeeze of lemon juice, and get ready to drink in a supremely quaffable summertime cooler. Made with a rich sweet tea syrup, this twist on a classic sour matches a subtle smokiness with the liveliness of fresh citrus. And if you feel like making a zero-ABV version, you can easily skip the bourbon and just top with soda and serve over ice.

And for more on the history of sweet tea, and why we love it so, click here.

Bourbon Sweet Tea Sour
2 oz. bourbon
1 oz. sweet tea syrup*
3/4 oz. fresh lemon juice
Tools: shaker, strainer
Glass: sour
Garnish: fresh lemon twist

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


*Sweet tea syrup: Steep 2 tsp. of black tea in 4 oz. of near-boiling water for 5 minutes. Strain and stir in an equal measure of granulated sugar until dissolved; let cool before using.

Thursday, July 24, 2014

Do You Have the ABSOLUT Best Bloody Mary Recipe?

BARTENDERS! The Food Network New York City Food & Wine Festival presented by Food & Wine is once again showcasing America’s best Bloody Mary recipes—this year, yours could be one of them! Finalists will be flown to New York City to serve up their best ABSOLUT Bloody Mary at the CHOPPED! Best Bloody Mary Brunch. Food Network celebrity chefs will host and judge, crowning America’s Best Bloody Mary on October 18.

Entry is simple!
1.  Create your original version of the ABSOLUT Best Bloody Mary using your choice of ABSOLUT vodka(s).
2. Snap a picture to showcase your creative presentation.
3. Click here to submit your entry.
4. Enter by August 31, 2014.

Good luck!  

Wednesday, July 23, 2014

Quick Sips: Tasty Bits from Around the Web

A letter to a young bartender, penned by an industry great. Yahoo Food

Is China really turning tiger bones into wine? io9

This handy calculator will tell you exactly how much you’re spending on each cup of joe. USA Today

Will climate change affect the future of wine corks? Discovery

One Imbibe contributor covers Dubai’s cocktail scene. Miami Herald

Friday, July 18, 2014

Drink of the Week: The Hurricane


Photo: Stuart Mullenberg
It’s that time of year again, when cocktail and spirits enthusiasts from around the globe descend on the Big Easy for the mother of all drinks fests, Tales of the Cocktail. And while we’re saving our new, super-secret drink discoveries for upcoming issues of the magazine, there’s one Nola classic that we currently can’t get enough of. The official cocktail of this year’s fest, the Hurricane is as timeless as it is misunderstood. An electric mix of rum, passion fruit and citrus first mixed in the 1940s at Pat O’Briens bar in New Orleans’ French Quarter (its name comes from the hurricane lamp-like glass it’s served in), many of today’s versions rely on a powdery mix and bottom-shelf booze, but thankfully, venerable Nola bartender Chris Hannah has adapted his own version, which is as fresh and summery as can be.

Hurricane
2 oz. full-bodied rum 
1/2 oz. fresh orange juice 
3/4 oz. fresh lime juice 
1/2 oz. passion fruit syrup (B.G. Reynolds’ makes a great bottled version)
1/4 oz. grenadine
Tools: shaker, strainer
Glass: Hurricane
Garnish: fresh orange or lime wedge

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

Adapted by Chris Hannah, French 75 Bar, New Orleans

Wednesday, July 16, 2014

Quick Sips: Tasty Bits from Around the Web

Does half of the world actually prefer instant coffee? The Washington Post


A tasting trip to one of the wine world's most sacred spots. New York Times

Why iced coffee price hikes have us feeling the heat. Gothamist

German capers nab thousands of liters of beer. Wall Street Journal

Five important facts about your a.m. cup of joe. Forbes

Friday, July 11, 2014

Drink of the Week: Marcel Lapierre “Raisins Gaulois” 2013 Gamay

Looking for the ultimate summertime red? We’ve found it. This young-vine Gamay comes from a founding estate of the natural wine movement and is crafted with biodynamic grapes grown mostly in the Morgon cru of France’s Beaujolais region. Pop it in the fridge about 30 minutes before you plan to serve, and get ready to uncork an easy-drinking freshness that’s ripe with juicy red fruits, stone minerality (thanks to its granite soil) and kiss of baking spice on the finish. Easy enough to drink solo, but with enough oomph to stand alongside burgers and brats off the grill, this bottle has summertime drinking written all over it. $14, astorwines.com