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.

Tuesday, June 29, 2010

Gulf Coast Benefit PDX

On August 1, the Oregon Bartender’s Guild and LUPEC Portland will be holding a benefit event in Portland, Ore., to support the Gulf oil spill relief efforts. In addition to top-notch cocktails mixed by member of the OBG, there will be southern comfort food made by Anthony Walton of Beaker & Flask and Gregory Smith of Noble Rot, as well as live music and a live auction and raffle to raise money for The Greater New Orleans Foundation’s Gulf Coast Oil Spill Fund. Nearly a third of America's seafood comes from Louisiana’s waters, and more than 6,000 fishermen in the state's coastal parishes are facing unemployment as a result of the ongoing disaster, so this fund directly helps them during these tough times. So if you live in or around Portland, or you'll be in the area on August 1, be sure to check out this event. Head to oregonbarguild.org to purchase tickets—we hope to see you there!

Date: Sunday, August 1
Time: 3-9 p.m.
Location: DISJECTA, 8371 N. Interstate, Portland, OR

Friday, June 25, 2010

Drink of the Week: Luna y Sol Cocktail

We’re toasting this week’s summer solstice—and the advancement of the U.S. to the second round of the World Cup—with the Luna y Sol from Mayahuel bartender and tequila aficionado, Phil Ward. Tea-infused tequila gets a goal-worthy kick of spice from a ginger syrup, while a top-off of beer makes it perfectly thirst-quenching on a hot summer day.

Luna y Sol

1 1/2 oz. raspberry tea-infused blanco tequila (see below)
1/2 oz. ginger syrup (see below)
3/4 oz. fresh lime
Modelo Especial
Ice cubes
Tools: shaker, strainer
Glass: pilsner
Garnish: lime wedge

Combine all ingredients, except beer, and shake with ice. Strain into an ice-filled pilsner glass and top with Modelo. Garnish.

To infuse the tequila, steep 1/2 oz. of raspberry tea (Ward uses Tea Forte’s Raspberry Nectar) overnight in 750 ml. of blanco tequila. Strain and return to a clean glass bottle.

To make the ginger syrup, combine 1/2 oz. of fresh ginger juice with 2 Tbsp. of granulated sugar. Stir until most of the sugar has dissolved.

Phil Ward, Mayahuel, New York City

Thursday, June 17, 2010

Drink of the Week: Sunburn Summer Brew

Summer is all about session beers, and Widmer is adding to this year’s warm-weather beer lineup with its latest seasonal, Sunburn. This crisp, refreshing golden ale highlights a new hop called Citra (look for more on this in our July/August issue), which gives the beer a bright and fruity aroma and flavor. That fruitiness is balanced by just the right amount of malt and spice, and at only 4.3% ABV, it’s perfectly thirst-quenching. Look for Sunburn on shelves through early August across the country. widmer.com

Monday, June 14, 2010

2010 Spirited Dinner Series

Tales of the Cocktail will be the place to be for cocktail enthusiasts the week of July 21–25 in New Orleans, and once again, we're excited to sponsor the Spirited Dinner Series. On Thursday, July 22, chefs from 25 of the best restaurants around New Orleans will pair up with some of the country's most talented bartenders, spirits experts and authors for an unforgettable drinking and dining experience. Click here for a sneak peek of just a few of the pairings you can look forward to enjoying, and we invite you to join us on July 22—but get your tickets soon, as these seats always sell out fast!

Friday, June 11, 2010

Drink of the Week: Hansen's "The Grove" Soda

Just in time for summer, Hansen’s soda releases their latest flavor—The Grove. More tart than sweet and made from limes, lemons, strawberries and yumberries, this cane sugar-sweetened soda is the perfect fizzy quencher. It’s not too sweet and has a nice citrusy tartness with a light berry flavor. Try it on its own or mixed with fresh mint and a splash of cachaça. The limited run of 30,000 cans means this soda won’t be around forever, especially since Hansen is currently sending out free samples to some of their Facebook fans. Hansensnaturalsoda.com

Thursday, June 10, 2010

June’s Where to Drink Now: Tony’s Darts Away

The motto for Tony’s Darts Away says it all: “All craft, all draft, all California.” Owner Tony Yanow recently took over ownership of the Burbank, Calif., bar and didn’t even have to change the signage before reopening in April, but he did change everything else, including swapping out the macrobrew selection for 40 rotating taps—including two cask engines—that offer a daily selection of both popular and hard-to-find California craft brews. Like the motto promises, you won’t find any bottles of beer in sight—even the wine, from Santa Ynez Valley vintner Kris Curran, is kegged.

Food options fall along the same local theme, with a variety of locally made sausages—including several vegan options—served with mostly organic, housemade condiments. Future plans call for a second location on Sunset Blvd. in Los Angeles, but for now you can happily head to Burbank for beer, brats and a good game of darts.

Coordinates: 1710 W. Magnolia Blvd., Burbank; 818-253-1710; tonysda.com

Tuesday, June 08, 2010

Get Yourself to Beer Camp!

Missing those days of summer camp when you were a kid? Now's your chance to re-live those times at the ultimate camp for grownups—Beer Camp! The folks at Sierra Nevada have come up with the brilliant idea of a getaway for beer geeks that includes full immersion into the world of brewing, complete with VIP tours, tastings, sensory training and the chance to brew your own beer. But not everyone can go—you have to earn your place at this camp. To try to secure a spot, you need to send a short film, music video, essay, interpretive dance or some other creative/entertaining piece to show Sierra Nevada why you should be part of their camp. Head to sierrabeercamp.com to get more info about the camp and to submit your entry. Entries are due by July 9, and a total of 20 people will be chosen to attend. Good luck—we can't wait to see who makes the cut!

Friday, June 04, 2010

Drink of the Week: Gran Classico Bitter

Amari fans take note—there’s a new bitter in town and it’s got a serious bite. The Gran Classico Bitter, from a family-run Swiss distillery, has remained unchanged from its original 1864 formula, and is a classic expression of the Turin bitters style, complete with bittersweet notes of rhubarb, bitter orange peel and wormwood. Those ingredients, along with other herbs from the Italian, Swiss and French countryside, are macerated for two weeks in a neutral grain spirit and then bottled un-dyed and unfiltered, resulting in a bold and nuanced bitter that highlights the notes of each ingredient. Hitting the California market next week and New York next month, look for the Gran Classico Bitter to start popping up in bars around the country, or try it at home in the Negroni d’Or from San Francisco bartender Brian MacGregor.
$35, tempusfugitspirits.com

Negroni d’Or

1 1/2 oz. G' Vine Nouasion gin
1/2 oz. Dolin Blanc vermouth
1/2 oz. Gran Classico Bitter
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: sherry

Stir ingredients gently with ice and strain into a chilled sherry glass.

Brian MacGregor, Jardiniere, San Francisco