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, September 27, 2006

Great American Beer Festival

If you are in the Denver, Colo., area this weekend, be sure to check out the Great American Beer Festival Sept. 28-30 at the Colorado Convention Center. In its 25th year, the festival will bring together more than 380 American breweries (and their 1600-plus beers) under one roof. The $40 admission price includes festival entry, a tasting cup, a festival guide and unlimited 1-ounce pours. Since the breweries are arranged by region, you can take a tour of U.S. beer styles in just one evening! There are also special education sessions, from craft brewer panels to beer and food pairing demos. Imbibe is a sponsor and an exhibitor, so come visit us at booth F-33 in the Northwest section.

Thursday, Sept. 28, 5:30-10 p.m.
Friday, Sept. 29, 5:30-10 p.m.
Saturday, Sept. 30, 12:30-4:30 p.m. (Connoisseur Tasting)
Saturday, Sept. 30, 5:30-10 p.m.

We hope to see you there!

Monday, September 25, 2006

Readers, pick your next coffee article!

Mark Prince, CoffeeGeek founder, is one of our favorite sources for coffee know-how. His extensive Web site features coffee-tasting notes, equipment reviews, how-to guides, helpful community forums and more. His latest CoffeeGeek podcast features an interview with Tom Owen, founder of Sweet Maria's coffee roasting supply merchants, who's profiled in the current issue of Imbibe. Next up, Mark interviews Imbibe publisher and editor-in-chief Karen Foley, as they share a behind-the-scenes look into the making of Mark's article on perfect home espresso, from the initial concept to photo selection. Also during the show, Mark reveals his own new and improved French-press techniques and welcomes a surprise guest to his studio.

Here's where you come in: Mark welcomes listeners to suggest a topic for his next coffee article in Imbibe. Everyone who replies by Sept. 30 will be entered in a drawing to win a free 1-year subscription. It's your chance to let us know what you'd like to see in our pages! Just listen to the podcast for details.

Monday, September 18, 2006

Mixology Monday VII: Marionberry-Mint Daiquiri


For our first foray into Mixology Monday, Imbibe senior editor Kate Darling shares her favorite summer drink recipe. Thanks, Cocktail Chronicles, for hosting!

The Marionberry-Mint Daiquiri was born of necessity. After an overly enthusiastic berry-picking outing, we had more fresh Oregon marionberries than we could eat. Usually my inclination would be to bake a pie, but with the thermometer hovering in the upper 90s, I wasn't about to turn on the oven. Instead, I infused some of the berries in light rum (Bacardi). Two days into the infusion process I added some fresh mint, which had been winning a battle against the rest of my garden. Two days later we were sipping bright, tart Marionberry-Mint Daiquiris whilst soaking our feet in the kiddie pool. I started out shaking them with ice and straining into a glass, which gave the drinks just enough water to soften the tartness, but they weren't staying as cool as we needed them to be, so we started stirring them with ice and sipping them on the rocks. And so it came to be the summer of the Marionberry-Mint Daiquiri on the rocks. (Speaking of inventions born of necessity, our pear tree yielded so much fruit this year that, come December, our friends and family will be on the receiving end of a few gallons of our inaugural pear-walnut liqueur. That recipe, however, is top secret, mostly because we forgot to write it down.)

Marionberry-Mint Daiquiri
1 1/2 oz. marionberry- and mint-infused light rum (recipe below)
3/4 oz. fresh-squeezed lime juice
3/4 oz. simple syrup (1 to 1 sugar and water)

Shake with ice and strain into glass. Or pour over ice and stir. Garnish
with fresh berries.

Marionberry & Mint Infused Rum
750 mL light rum
3 cups fresh berries (frozen could work in a pinch, but fresh is optimal)
4-8 mint leaves

Infuse berries in rum for four days, adding mint leaves after the second day. Strain and enjoy!

Friday, September 08, 2006

Perfect Home Espresso


For anyone wanting to hone their cappuccino and latte-making abilities at home, there’s a very helpful thread happening over at coffeegeek. It’s all about microfoam, the key to successfully achieving beautiful etchings and latte art patterns on your drinks. Check out the discussion here, and look no further than the current issue of Imbibe for a full article on making perfect espresso at home, including how to master two fun etchings. Photo by Mark Prince