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.

Showing posts with label campari. Show all posts
Showing posts with label campari. Show all posts

Friday, October 11, 2013

Drink of the Week: Chet Helms Cocktail

Photo: Courtesy The Family Dog
Is pisco finally poised for its breakthrough into mainstream imbibing? We think so. In our September/October issue, contributing editor Paul Clarke digs into the history and culture of the South American grape-based spirit, and today’s Drink of the Week—the Chet Helms cocktail from the Family Dog in Atlanta—shows just how versatile pisco can be. Mixed with Campari, Carpano, fresh citrus and a splash of soda, it’s a bright and bittersweet refresher that puts pisco in the spotlight.

And for more on pisco, check out or September/October 2013 issue, on newsstands now. 

Chet Helms
1 1/2 oz. pisco
1/2 oz. Carpano Antica
1/2 oz. Campari
1/2 oz. fresh lemon juice
3 dashes rhubarb bitters
Club soda
Tools: shaker, strainer
Glass: Collins
Garnish: orange wedge and a fresh mint bouquet

Combine all ingredients, except club soda, and shake with ice. Strain into an ice-filled glass, top with soda and garnish.

The Family Dog, Atlanta

Thursday, June 20, 2013

Summery Cocktails to Celebrate the Solstice

Stuart Mullenberg
The longest, and hopefully the sunniest, day of the year is always a cause for celebration. And this year in particular, with June 21 falling on a Friday, there’s no reason not to raise a glass to everyone’s favorite time of year. Full of the flavors of the season, here are eight cocktails that will keep you cool and refreshed all summer long.

Lightly sweet coconut water meets lime juice, genever and rich Demerara syrup in this Caribbean cooler from cocktail historian and Imbibe contributor David Wondrich. 

This combo of fresh grapefruit and lime juice lends a citrusy brightness, while fragrant basil syrup adds a refreshing herbal note to this twist on a classic Daiquiri.

Fresh and fizzy, this porch-perfect beer cocktail is light enough to drink on even the hottest summer day. Lemon juice brings out the zippiness of the IPA, while St. Germain highlights its floral notes.

Polite Provisions was one of Imbibe’s 2013 “Places to Watch” in the 2013 Imbibe 75 issue, and this delicious cocktail is one reason why.

A splash of St. Germain and a glass filled with crushed ice lighten up the assertive combination of gin, Campari and vermouth in this sunset-colored cocktail.

Inspired by the abundance of local produce in the land of the endless summer, Los Angeles bartender Matt Biancaniello created this Mediterranean-esque, bitter-meets-floral cocktail.

A mix of vodka, fresh lime juice and muddled cucumber, this summery drink couldn’t be easier to make.

With the addition of bittersweet Aperol ­and muddled cucumber, this twist on a classic Gin & Tonic will keep you cool as a cucumber. 

Thursday, May 30, 2013

Negroni Week Spotlight: Jonny Raglin

Photo: Liza Gershman
You can take the boy out of Oklahoma, but you’ll never take the Oklahoma out of Jonny Raglin. Born and raised in The Sooner State, the recent tornados hit close to home for Raglin, the bar owner behind San Francisco’s Comstock Saloon, even though his address is now more than 1,500 miles away. So Raglin rallied two-dozen other Bay Area locales to join in Negroni Week’s charitable efforts and raise money for the Oklahoma Chapter of the Red Cross. On the heels of a hugely successful Negroni Happy Hour at Comstock (they raised more than $1,000 on Monday alone) and gearing up for the honky tonk-themed Negroni fundraiser at Local Edition on Sunday, June 2 (click here for tickets), Raglin chatted with us about his first proper Negroni, his favorite variation and the one word he’d use to describe the drink.

My first Negroni was ... in Oklahoma City. It was heavy on the gin and pretty bitter for my fledgling palate. The first proper Negroni I had (the one that made me fall in love with the drink) was at the Dukes Hotel in London—we craft ours at Comstock after that.

In a word, the Negroni is ... "Supercalabitterlusciouscandiedaladoshus." Because "equal parts genius" is three words.

My favorite Negroni variation is ... the Old Pal with equal parts rye whiskey, dry vermouth and Campari.

I most love the Negroni because ... it’s raising money for my folks back in Oklahoma. 

Wednesday, July 21, 2010

Frozen Assets

What's sweet and cool and will make you giddy as a kid? Spiked ice cream, of course! Boozy ice creams, gelatos and sorbets are the ultimate grownup treats, and crafty ice cream makers across the country are dreaming up enticing recipes that incorporate everything from bourbon to beer. This summer, keep your cool with this list of 10 spirited ice creams and sorbets as well as one icy granita.

Photo by Iain Bagwell from Ciao Bella Book of Gelato & Sorbetto

Friday, March 12, 2010

Drink of the Week: Serrano Cocktail

In a recent conversation with Tony Abou-Ganim, the cocktail legend revealed his affinity for Campari. Playing around with the bitter orange liqueur for several recipes in his new book, The Modern Mixologist, Abou-Ganim introduces the Serrano Cocktail (which is named for James Beard award-winning chef Julian Serrano, and not the piquant pepper). With vodka as its backbone, this drink combines Campari, limoncello and fresh orange juice for a vibrant sipper. Try it with a batch of homemade limoncello for extra citrusy brightness, and find more vodka-inspired cocktail recipes in “Clearing the Way” from Imbibe’s March/April issue.

Serrano Cocktail
1 1/2 oz. vodka
1/2 oz. Campari
1/2 oz. limoncello
1 1/2 oz. fresh orange juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: lime twist

Combine all ingredients and shake well. Strain into a chilled glass and garnish.

Tony Abou-Ganim, The Modern Mixologist (Agate Surrey, 2010)

Photo by Tim Turner