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, September 07, 2012
Love aperitif wines? Then you’ve got to taste today’s Drink of the Week—the Petal & Thorn from Oregon vermouth maker, Imbue. Domestic vermouths are bigger than ever (check out “American Beauty” from our current issue for more proof), and this beguiling bottle exemplifies why they’re continuing to grow in popularity. For this newly released offering, the Imbue team combined Oregon-grown Pinot Gris grapes with locally distilled brandy from Clear Creek, dried botanicals and ruby red beets that give this aperitif its distinctively rosy hue and earthy sweetness. Its flavors range from orange peel to dried chamomile to raw shaved beets, and it proves equally dynamic sipping alone over ice or mixed in cocktails like the Cognac-fueled Strange Bedfellows.
1 1/2 oz. Imbue Petal & Thorn
1 1/2 oz. Cognac
2 oz. club soda
Tools: mixing glass, barspoon, strainer
Garnish: lemon twist
Combine Cognac and Petal & Thorn in a mixing glass and stir with ice cubes. Strain into an ice cube-filled rocks glass, top with soda and garnish.