I appreciate the concept of canned cocktails: being able to crack open and enjoy a cocktail just as easily as a beer. They’re exceedingly useful when it comes to stuffing ice chests and entertaining crowds. But often, when I sip a canned cocktail, I find myself wishing it was freshly made—except when I drink LiveWire canned cocktails. Unlike many canned cocktails that are simply ready-to-serve versions of classics, LiveWire features original recipes created by celebrated bartenders. I’m a longtime fan of the Rocket Queen and Honeydew Collins, and lately, I have a new favorite: LiveWire Tropipo ..read more

Today marks the 90th anniversary of Prohibition’s repeal, and to celebrate our right to openly raise a glass, we checked in with bartender, writer and keeper of repealday.org, Jeffrey Morgenthaler, for five of his favorite toast-worthy tipples—here are his picks. Scofflaw “The Scofflaw is a no-brainer—it was created pretty much by Prohibition.” Named after the term given to those who clandestinely sipped spirits throughout Prohibition, the Scofflaw debuted in 1924 at Harry’s Bar in Paris. Mary Pickford and Daiquiri “I think of these two as quintessential drinks made with white rum smuggled int ..read more

Sharkey’s First Christmas, a new holiday cocktail, rolls out this month at the four dozen or so bars hosting Sippin’ Santa, a seasonal bar pop-up created by Cocktail Kingdom. This drink is served in a custom mug featuring a shark that has clearly been overfed, and which has fearsome chompers and wears a Santa hat on its dorsal fin. The hat curls back to form a convenient handle. You know, standard holiday fare. Christmas drinks have come and gone, but in the last decade they’ve entered a 3.0 phase—imbued with more creativity, more kitsch, a more impressive range of flavors. And holiday cocktai ..read more

Appearing almost as a mirage on the hiply unpolished streets of Brooklyn’s Bushwick neighborhood, the Turk’s Inn only becomes more surreal when you step in the doors. If it feels like the space is from another place and time, that’s because it is—literally. The Turk’s Inn was a supper club in Hayward, Wisconsin. Opened by husband and wife George and Isabella Gogian in 1934 (and later run by their daughter, Marge), the restaurant operated for 80 years in the tiny northern Wisconsin hamlet on the Namekagon River. “The first time I stepped foot in there I was 15 years old,” says Varun Kataria, co ..read more

The holidays are all about over-the-top decorations, parties, and good cheer, and there’s perhaps no better way to lean into the festivities than by throwing a tropical holiday party complete with wintry vacation libations. And if anyone knows how to bring the tropical vibes all year long it’s Emily Mistell, co-owner of Portland’s Hey Love, the Best Hotel Bar in the U.S. from the 2023 Spirited Awards. Hey Love hosts an annual Christmas pop-up called Sleigh Love with holiday decorations on top of holiday decorations, a Charlie Brown Christmas jazz night, and tropical holiday-themed cocktails, i ..read more

When it’s cold and dreary outside, what better way to bring some sunshine indoors than by mixing up some tropical cocktails? Swap out that cozy spiked hot chocolate for a Painkiller with crème de cacao and Branca Menta or snuggle by the fire as you sip on a wintry Pimm’s Cup. Dead to Port A richly spiced cranberry syrup lends a wintry vibe to this split-base tropical cocktail from Strong Water in Anaheim, California. Frostbite The Painkiller gets dressed up for the holidays with crème de cacao and a cooling Branca Menta. Holiday in Hamilton Gingerbread syrup and a bit of tawny port bring a bea ..read more

When Noah Arenstein, a mezcal expert and now the bar manager of The Cabinet in New York City, first approached us about telling the story of family-made mezcal for Imbibe, he saw an opportunity to explore an often-overlooked aspect of the spirit. “When you get to the core of it, the families are what make mezcal interesting,” Arenstein says. “A lot of these families are in smaller communities, and they’re often in an isolated part of Mexico. There’s a number of small ethic groups, too, and language groups—Oaxaca has more than 20 different languages spoken in the state. So even people living in ..read more

On May 4, ms. franky marshall—and that is how you write her name (more on that later)—stepped onto the stage at Hacienda Los Picachos in San Miguel de Allende, Mexico, to countdown North America’s 50 Best Bars, an annual list of high-profile cocktail bars compiled by the 50 Best awards organization. She had on white pants and a knee-length white brocade jacket. Her long blonde hair matched, though it was not her own, but a wig. She found her broad white hat, topped with a gifted flower crown, at a Salvation Army the day before she boarded a plane to host the event. Pink—marshall’s signature co ..read more

A historic element in Eastern medicine and longtime culinary staple in South Asian and Middle Eastern cuisine, turmeric began to take on stateside trend status as it made appearances in beverages like warming golden lattes. The herbaceous perennial, which is part of the ginger family and similarly harvested for its rhizomes, imparts an unmistakable earthy spice and vibrant color to drinks. Cocktails Pineapple Turmeric Margarita In this lively reimagining of a classic Margarita recipe, tequila’s earthy nature is reinforced with the addition of turmeric, while pineapple adds sweet juiciness. Ros ..read more

Apple cider or apple brandy don’t typically conjure images of a balmy, palm tree-covered Los Angeles. And yet, the city’s first cider room, Benny Boy Brewing, continues to impress ever since it opened last year. Earlier this year, Benny Boy caught our eye as an Imbibe 75 Place to Watch, and these days we’re taking notice of their pommeau, a French aperitif made by mixing apple juice with apple brandy. In 2022, the cidery/brewery debuted batch 1 of their Pippin Pommeau. To create it they blend a year-old apple brandy distilled by The Spirit Guild Los Angeles with California Newtown Pippin apple ..read more