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, November 29, 2013

Drink of the Week: Northern Lights

Photo: Lara Ferroni
Got a fridge full of Turkey Day leftovers? Today’s Drink of the Week—the Northern Lights cocktail from Los Angeles bartender David Delaney—takes a favorite holiday condiment from the tabletop to the mixing tin. Combining gin with fresh citrus, tangy cranberry sauce and sparkling wine, it’s perfect for a day of post-holiday feasts.

Northern Lights
1 oz. gin
1/2 oz. simple syrup (1:1), or to taste
1/2 oz. fresh lemon juice
2 barspoons cranberry sauce (use homemade or the highest quality you can find)
2 dashes Angostura bitters
2 oz. sparkling wine

Tools: shaker, strainer, fine strainer
Glass: flute
Garnish: 2-3 fresh cranberries, skewered on a cocktail pick

Combine all ingredients, except the sparkling wine, and shake with ice. Double strain into a chilled flute, top with sparkling wine and garnish.

David Delaney Jr., Los Angeles

Wednesday, November 27, 2013

Quick Sips: Tasty Bits from Around the Web

12 bottles of Burgundy set an all-time auction record high. Bloomberg

Archeologists unearth an ancient wine cellar. Wall Street Journal

Do wine microbes affect terroir and taste? Phys.org

Thrillist asks: What’s the deal with bartender moustaches? Thrillist

Physicists tap into what causes beer foam. NPR

Coffee gadgetry meets a whole new level of technology. PSFK

Tuesday, November 26, 2013

5 Cocktails for Thanksgiving

Photo: Stuart Mullenberg
Wine is a must for holiday entertaining, but cocktails have their place at the table too. With Thanksgiving around the corner, here are five recipes we’re eyeing for our Turkey Day imbibing.

A cardamom-, cranberry- and cinnamon-infused bourbon provides the base for this easy cocktail created especially for Thanksgiving day.

Bourbon, apple and ginger syrup get a lift from a squeeze of lemon juice in this refreshing drink from Kelly over at The Best Remedy blog.

Tarragon adds an herbal note to this light and cheerily-hued cocktail from blogger Elana Lepkowski.

Armagnac, lemon, lime, and a double dose of pear make this sophisticated sipper a holiday crowd-pleaser. 

Becherovka brings a warming spice to this bourbon and maple mixture. A pinch of sea salt tincture lends a dinner-friendly savory note.  

Monday, November 25, 2013

6 Aperitif Cocktails to Kick Off Your Thanksgiving

Tuxedo photo: Stuart Mullenberg
Hosting a houseful on Thursday? Ease into the festivities with a round of aperitif cocktails. Lower in alcohol than more spirit-forward sippers, and with approachable, appetite-sparking flavors, these six favorite turkey-time tipples are a cinch to put together (you don’t want to spend too much time away from the stove) and just the drinks to prime palates for the food-fueled festivities ahead.

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. 

Tuxedo (pictured)
Dress up your Thanksgiving celebrations with this sherry-fueled riff on the classic Martini. 

Friday, November 22, 2013

Drink of the Week: Jacques Lassaigne Blanc de Blancs “Les Vignes de Montgueux” Brut NV

Thanksgiving is less than a week away, marking the unofficial start to the holiday entertaining season. And what better way to kick off your celebrations than with today’s Drink of the Week—“Les Vignes de Montgueux” blanc de blancs from Jacques Lassaigne. This bubbly is a festive blend of bright lemon zest, zippy minerality and a touch of brioche on the finish. Hailing from a small family farm in the southernmost region of Champagne, it’s one of the best Champagnes we’ve tasted in its price range—just the cork to pop whether you’re shopping for turkey toasts, hostess gifts or new year’s bubbly.

And for more corks we’re currently popping, click here.

Thursday, November 21, 2013

5 Favorite Beaujolais

“Le Beaujolais nouveau est arriveé!” The strike of midnight on the third Thursday of each November marks the annual official release of Beaujolais nouveau, but beyond those rush-to-market bottles, the Beaujolais region is home to a growing number of winemakers producing tiptop wines from the Gamay grape—here are five we’ll happily sip any time of year.

Jean-Paul Brun FRV 100
Bubbly Beaujolais? Why not! This sparkling Gamay is an ideal bottle for brunch with fresh berry flavors, creamy effervescence and just a kiss of sweetness.

Jean-Paul Thévenet Morgon Vielles Vignes 2012
Often considered one of the founding fathers of modern-day Beaujolais, Jean-Paul Thévenet is among the most respected winemakers of the region. Farmed biodynamically in the Morgon cru, this bottle offers up concentrated flavors of dark cherries and plums met by a flinty minerality on the finish.

Stephane Aviron Beaujolais Village 2011
This old-vine Gamay from naturally minded Stephane balances approachability and structure with a fruit-forward finesse and wallet-friendly price.

Clos de la Roilette Fleurie 2011
Hailing from the Fleurie appellation within Beaujolais, this Gamay intermingles notes of fresh-cut flowers and dried herbs with its fruity freshness.

Potel-Aviron Beaujolais-Villages 2010
Gamay shines in all its straight-forward and easy-drinking glory in this bottle. Expect food-friendly flavors of ripe strawberries, a touch of vanilla and cracked pepper spice.


Wednesday, November 20, 2013

Quick Sips: Tasty Bits from Around the Web

Are gluten-free spirits all just a marketing stunt? Scientific American

Hungry? Try a bite of coffee pot-poached salmon. NPR

Lesser-known wine regions worth a visit. Salon

China’s taste for fine wines pushes prices to all new heights. Bloomberg

Tips for getting out stubborn wine stains. Chicago Tribune

Burundi’s burgeoning coffee scene. CNN

A beer battle is brewing in Harlem. New York Daily News

Friday, November 15, 2013

Drink of the Week: 2013 Anchor Christmas Ale

Holiday beers always make us happy to welcome winter’s chill, especially today’s Drink of the Week—the 2013 Anchor Christmas Ale. The 39th release of the special holiday brew, each year’s recipe is different from the last, and while the brewery keeps mum about the different formulas, this year’s bottle is approachable and easy-drinking, with fresh fruit flavors of apples and plums followed by subtle caramel malts and a wave of hop zinginess on the finish. A cheery welcome to the holiday season, indeed. anchorbrewing.com for distribution info


Wednesday, November 13, 2013

Quick Sips: Tasty Bits from Around the Web

Brooklyn Brewery’s Garrett Oliver talks his top beer stops in Sweden. New York Times

A master sommelier releases the world’s first scratch-and-sniff wine book. Huffington Post

Cornell researchers set out to create disease-resistant coffee crops. Star Gazette

Intelligentsia coffee beer? Get a taste. Time Out Chicago

Patagonia outdoor outfitters teams up with New Belgium to release its first brew. Fox

Friday, November 08, 2013

Drink of the Week: Spiced Nog Flip

Photo: Lara Ferroni
With the launch of our November/December issue, we’re officially kickstarting the holiday season with today’s Drink of the Week—and our current cover cocktail—the Spiced Nog Flip. A good nog is essential during the holidays, but if you don’t want to deal with mixing up a large batch, try this one-cup variation from Victoria, BC, bartender Nate Caudle. Combining spiced rum, baking spices, half-and-half and a whole egg, it’s the perfect cold-weather cocktail when you’re craving some simple seasonal sipping.

Spiced Nog Flip
2 oz. spiced rum
3 tsp. confectioner’s sugar
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
2 oz. half-and-half
1 whole egg (pasteurized if you like)
Dash of pure vanilla extract
Tools: shaker, strainer, fine-strainer
Glass: nog
Garnish: freshly grated nutmeg, cinnamon stick

Nate Caudle, Little Jumbo, Victoria, British Columbia


Wednesday, November 06, 2013

Quick Sips: tasty Bits from Around the Web

Drinks, and the movies that made them famous. Fox

Is there a neuroscience about when you should drink your first cup of coffee? The Blaze

Get T Day ready with this recipe for beer-spiked dinner rolls. Parade

You’ll never guess what this coffee farmer stumbled upon while prepping his land for planting. Fox

Get to know Garagiste’s Jon Rimmerman. GQ

15 reasons to date a bartender. eHarmony

Friday, November 01, 2013

Drink of the Week: Water Avenue Coffee Barrel-Aged El Salvador El Manzano

Our November/December holiday issue is making its way to mailboxes and stores across the country, and one story that’s already generating buzz is Kate Simon’s piece on barrel-conditioned coffees. Today’s Drink of the Week—the Barrel-Aged El Salvador El Manzano from Water Avenue Coffee in Portland, Oregon—is a great example of the emerging trend of conditioning unroasted coffee in barrels that have previously held wine or spirits. The El Manzano rests in an oak barrel that once held Pinot Noir (from Portland’s neighboring Willamette Valley wine region). But the wood adds more than just a subtle winey nuance to the brewed coffee. Expect rich flavors ranging from apple to grapes to vanilla wood spice. And check out the Nov/Dec issue for recs for additional barrel-conditioned coffees 
$18, wateravenuecoffee.com