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.

Saturday, March 31, 2007

Ben Franklin & Beer

You may have noticed Here's to Beer ads in Imbibe over the past year—it's a fun campaign to promote beer education and appreciation. They have a great series of print and tv ads, and their website offers some extra nuggets of info and entertainment. We especially love this video, one of three on their website we had to share. Check out Ghengis Khan and Johnny Appleseed, too—very clever. Who's next? So many possibilities...Napoleon, Hitchcock, Einstein, Elvis...

Thursday, March 22, 2007

A Taste of Lucy Brennan's "Hip Sips"

Hip Sips, the new cocktail book from our friend Lucy Brennan, has arrived, with more than 60 of her always-delicious, exquisitely-balanced recipes. She signed books for a big crowd last night at her Portland bar and restaurant, Mint and 820, while guests supped complimentary saketinis.

Here's a sneak peek at Hip Sips:

Lucy Brennan's Ruby

The Ruby might just be the best combination of chilled vodka and beets to hit the streets since Perestroika. Earthy undertones of handmade beet-infused vodka ground this dirty martini alternative. Serve straight up with a mixed green salad or crostini and aged cheeses.

Cocktail ice cubes for chilling and shaking
3 oz. beet-infused vodka
1/2 oz. fresh lemon-lime juice (half lemon juice, half lime juice, both fresh-squeezed)
1/2 oz. simple syrup (equal parts sugar and water, dissolved)

Fill a 5 oz. martini glass with ice and set aside to chill. Fill a tempered pint glass (or cocktail shaker) with ice and add the vodka, lemon-lime juice and simple syrup. Cap the glass with a stainless-steel cocktail shaker (or, if using a cocktail shaker, replace the lid) and shake vigorously for 10 seconds. Empty the ice from the martini glass. Strain the drink into the glass and serve immediately.

Beet-Infused Vodka:
3 red beets (1 1/2 pounds), trimmed, peeled, and cut into quarters
1 bottle (1 liter) vodka (Lucy recommends Monopolowa)

Put the beets in a wide-mouthed glass jar with a lid. Add the vodka and seal the container (reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool dark place for three days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved vodka bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to six months.

Tuesday, March 06, 2007

Congrats to our Free Coffee for a Year Winner!

Congratulations to Rebecca S. of Brookline, Massachusetts, the winner of our free coffee for a year contest that ran in our January/February issue!

Rebecca will enjoy year-long Carefree Coffee Subscription from specialty coffee roaster Batdorf & Bronson, which includes two 12-ounce bags of single-estate and premium blend specialty coffees home-delivered each month for a year.

Batdorf & Bronson offers over 40 different roasted coffees, including a number of organic offerings. Their award-winning Dancing Goats Blend is a customer favorite, with dark, smooth body and citrus and nut notes.