American Saké Takes Flight – Imbibe Magazine

A cup of saké at Brooklyn Kura. In its homeland of Japan, a river of saké has been flowing for near on 12 centuries, through uncountable millions of funerals, festivals and weddings—not to mention late-night benders and workaday suppers. And tojis, the artisan brewmasters who devoted their lives to the craft and culture of saké, […]

Drink of the Week: Odell Cloud Catcher Milkshake I…

Building on the hazy, juicy foundations of the New England IPA, Fort Collins brewery Odell has released its popular pilot project beer Cloud Catcher Milkshake IPA to the market at large. In addition to an extra-fruity hop profile created by double dry-hopping Galaxy, Cashmere, Azzaca,and Citra, the Cloud Catcher also gets a dose of lactose […]

Oat Milk & Honey Cocktail

After taking America’s coffee shops by storm, oat milk has started its crossover into the cocktail world, and with creamy drinks like the Oat Milk & Honey cocktail from The Spaniard taking the lead, the future for the ingredient is bright. 1 ½ oz. bourbon¼ oz. crème de cacao2 oz. cold-brew coffee1 oz. oat milk½ oz. […]

Sin Sequía: A Bourbon Cocktail

Water conservation is among the biggest environmental challenges in Southern California, and San Diego bartender Sean O’Connell created this bourbon cocktail with that in mind. The recipe requires no dilution and is meant to be served neat, which eliminates the need for ice. O’Connell batches the recipe in a pitcher and then chills the cocktail in the […]

Marco Zappia’s Road Back to the Bar

Marco Zappia at Martina in Minneapolis. At just 26 years old, Marco Zappia’s career has already followed a trajectory many in the bar industry would envy. Starting out as a dishwasher at 17 in his hometown of Minneapolis, Zappia worked his way up the restaurant ranks and eventually landed behind the bar. His charisma and […]

Pisco Manhattan: El Capitán – Imbibe Magazine

El Capitán is a famous Peruvian cocktail that closely resembles the Manhattan. At Capitán Meléndez in Lima, bartender Roberto Meléndez stirs pisco with sweet vermouth and garnishes with green olives, but his friend Nico Vera prefers a route more akin to the Perfect Manhattan, with a split base of sweet and dry vermouth. “An Acholado pisco […]

Ra-Barbara Aperitif – Imbibe Magazine

The flavors of Northern Italy meet those from the South in this pleasantly bitter and herbaceous aperitif from Rome. 1¼ oz. Rabarbaro Zucca½ oz. Strega1½ tsp. fresh lemon juice1 tsp. simple syrup (1:1)1 dash Peychaud’s bittersTools: shaker, strainer, fine strainerGlass: rocksGarnish: orange slice Combine all the ingredients in shaker and fill with ice. Shake, then […]

Are Field Blends The Key To Mezcal’s Future?

Mezcalero Salomón Rey Rodriguez (right) and his neighbor survey the agave plants growing in the nearby hills to evaluate what’s ripe and ready for harvest. When Del Maguey launched its line of Single Village mezcal in 1995, founder Ron Cooper made a decision about the first two bottlings from the villages of Chichicapa and San Luis […]

Miss Nightingale, A Hibiscus Drink

Sage and cinnamon lend a soft earthiness to this zero-proof hibiscus drink from Bitter & Twisted in Phoenix. 3 oz. hibiscus juice½ oz. fresh lime juice½ oz. cinnamon syrup4 sage leaves2 oz. sparkling waterTools:Glass: highballGarnish: sage leaf Shake the hibiscus juice, sage leaves and lime juice together with ice. Strain into a highball glass over […]

A Booze-Free Guide to Phoenix

Bitter & Twisted bartender Keifer Gilbert mixes up a booze-free drink at the bar. Third-generation Arizonan Joanie Simon says it’s a good time to be a food and drink lover in Phoenix. The food photographer and educator has lived in Arizona’s capital for most of her life, but she’s seen the most growth and change […]

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