|Tuxedo photo: Stuart Mullenberg|
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.
Monday, November 25, 2013
Bring some sparkle to the Turkey Day table with this rum- and fig-fueled spritzer.
Dry sherry, sweet vermouth and orange bitters cause quite a stir in this 19th-century aperitif.
This year, we’re giving thanks for this spirited apple and ginger-spiced sipper from Seattle’s Jamie Boudreau.
Bitter Campari, Cognac and fresh muddled mint mingle in this maple-sweetened aperitif.
Both sweet and dry vermouths flavor this wine-forward aperitif—simply add a drop of marachino and bitters and stir.
Dress up your Thanksgiving celebrations with this sherry-fueled riff on the classic Martini.