|Photo: Courtesy The Family Dog|
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, October 11, 2013
Thursday, June 20, 2013
Thursday, May 30, 2013
|Photo: Liza Gershman|
My favorite Negroni variation is ... the Old Pal with equal parts rye whiskey, dry vermouth and Campari.
Wednesday, July 21, 2010
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
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.
1 1/2 oz. vodka
1/2 oz. Campari
1/2 oz. limoncello
1 1/2 oz. fresh orange juice
Tools: shaker, strainer
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