Drink of the Week: Kuleana Rum Works Huihui
Imbibe Magazine » Cocktails + Spirits
by Paul Clarke
7h ago
Daiquiris aren’t usually top of mind in the middle of winter. Unless, of course, you happen to be in Hawai’i, in which case, break out the limes and let the rum flow. But even if late January finds you far from the tropics and scraping ice from your windshield each morning, it’s still possible to take a little trip to the islands during cocktail hour, courtesy of Huihui, a perfect mixing rum from one of this year’s Imbibe 75 Places to Watch: Kuleana Rum Works. Based on the Big Island of Hawai’i, Kuleana is taking rum in interesting directions. As growers, they’re raising estate-grown sugarcane ..read more
Visit website
Elements: Licor 43
Imbibe Magazine » Cocktails + Spirits
by Laurel Miller
3d ago
Few modern spirits are possessed with a lineage and flavor as beguiling as southeastern Spain’s Licor 43. The aromatic, straw-hued elixir is supposedly sibling to a 2,000-year-old fermented beverage, liqvor mirabilis, made from local fruit, spices, and herbs. According to lore, the so-called miraculous liquor was discovered after the Romans conquered Carthago Nova (modern-day Cartagena). The drink was subsequently banned and forced into underground production, which kept the recipe alive. In 1946, Diego Zamora and his siblings created a contemporary version, Licor 43, made from macerated vanil ..read more
Visit website
Imbibe 75 Place to Watch: Bar Agricole
Imbibe Magazine » Cocktails + Spirits
by Paul Clarke
4d ago
During the pandemic shutdown in 2020, and just a year after Bar Agricole received a James Beard Foundation Award for outstanding bar program, Thad Vogler permanently shuttered his groundbreaking San Francisco bar. But “forever” isn’t forever anymore, and last summer, Vogler reopened Bar Agricole in a new Mission Street home, just two blocks from the original. But don’t expect a replicated experience. “More and more, we’d been bringing stuff in, in collaboration with producers and importers, and sourcing spirits was what I’d been most interested in,” Vogler says. While his original plan was to ..read more
Visit website
The Fresco Cocktail Is Open for Your Naming Needs
Imbibe Magazine » Cocktails + Spirits
by Wayne Curtis
1w ago
The Fresco Cocktail is made with rum, pineapple, and lime. Or with gin, cucumber, and mint syrup. Or with melon-flavored vodka and grapefruit. Or simply Champagne and lemon juice (and without other alcohol). Please insert “shrug” emoji here. The Fresco Cocktail is one of those drinks that meets two criteria: first, the name is broad, appealing, and vaguely generic. And no version of it has ever arisen that’s seized the public’s imagination to the point it became a classic. Others in this class include the Cherry Blossom Cocktail, which in 1984 called for brandy, cherry brandy, and triple sec ..read more
Visit website
Imbibe 75 Place to Watch: Pacific Standard
Imbibe Magazine » Cocktails + Spirits
by Paul Clarke
2w ago
During his years as bar manager at Clyde Common, one of the defining bars in Portland, Oregon’s cocktail culture, Jeffrey Morgenthaler never dreamed of owning a bar. But it’s funny how a global pandemic and the resulting business closures can change your mind. “Losing my job is what did it—I wouldn’t have left Clyde Common otherwise,” Morgenthaler says. When an opportunity came along for Morgenthaler and former Clyde colleague Benjamin “Banjo” Amberg to open their own bar at the KEX Hotel, the situation just seemed right. Pacific Standard debuted last June, and while there are stylistic simila ..read more
Visit website
Imbibe 75 Person to Watch: Jack Beguedou
Imbibe Magazine » Cocktails + Spirits
by Paul Clarke
2w ago
Togo isn’t typically considered Bourbon Country. But after Jack Beguedou left his West African home and eventually settled in Nebraska as an insurance and financial advisor, he knew he needed to find a common interest with his clients. “I’m terrible at golf, but I do know alcohol, and I became the whiskey guy,” he says. Beguedou nurtured a fledgling interest in bourbon and single malts into a full-fledged passion for whiskey, and today his Hood Sommelier online channels have thousands of followers. Last summer, Jack Beguedou partnered with Heaven Hill Distillery on Afrofusion, a whiskey and Af ..read more
Visit website
Drink of the Week: Halftone Spirits Wavelength Noir Gin
Imbibe Magazine » Cocktails + Spirits
by Katrina Yentch
2w ago
Halftone Spirits out of Brooklyn‘s Gowanus neighborhood produces an array of small-batch spirits ranging from gin to aquavit and vodka. However, their gins are where the most experimentation lies. Their bottles offer several renditions that invoke seasonality, terroir, and their Brooklyn roots. (They distill their BK Brunch with coffee beans and fenugreek, among other ingredients.) In particular, their Wavelength Noir winter gin evokes all the things about the winter season that I love. Halftone distills this gin with 14 botanicals, including lapsang souchong tea, blood orange peel, and black ..read more
Visit website
Where to Drink in Germantown, Nashville
Imbibe Magazine » Cocktails + Spirits
by Penelope Bass
2w ago
“Germantown is a pretty small bubble of Nashville,” says Freddy Schwenk, co-owner of the neighborhood’s popular restaurant and bar Geist. Named for the influx of European immigrants that settled in the area during the 1800s, Germantown has maintained much of its historic architecture, and today is a bustling destination neighborhood. Schwenk moved to Nashville in 2013 and began bartending before launching his own cocktail consultancy and clear-ice business. Pointing to the influence of Germantown stalwarts like Rolf & Daughters and the James Beard Award–winning City House, Schwenk says the ..read more
Visit website
Drink of the Week: Fortuna Straight Bourbon Whiskey
Imbibe Magazine » Cocktails + Spirits
by Paul Clarke
3w ago
Despite all the shiny promises and prognostications offered by futurists and vintage sci-fi, the 21st century has so far been something of a letdown. Sure, we all carry around tiny computers at all times, useful for reading articles like this one and for absently scrolling our way through the day. But the flying cars, personal jet-packs, and tourist excursions to other galaxies have yet to happen. However, here’s a new sign of progress akin to the development of a time machine: Fortuna Kentucky Straight Bourbon. This bottle offers the opportunity to explore the style and flavor of bourbons fro ..read more
Visit website
Three Ways: The Dirty Martini
Imbibe Magazine » Cocktails + Spirits
by Imbibe
3w ago
The resurgent popularity of the Martini—from classic to Espresso to Apple—shows no signs of slowing. And perhaps the most riffed upon of all the drink’s forms is the ever-cheeky Dirty Martini. Dirty, of course, is subjective, and the drink exists on a spectrum from a dash of salinity to downright filthy. But a good Dirty Martini should have a raison d’être, with the intrinsically appealing qualities of a classic Martini merely amplified by the addition of a salty, savory oomph. Here are three versions that get dirty, but keep it classy. Dacha Martini At Kachka in Portland, Oregon, they celebra ..read more
Visit website

Follow Imbibe Magazine » Cocktails + Spirits on Feedspot

Continue with Google
OR