Imbibe Magazine

Imbibe is your ultimate guide to drinks culture, from wine, spirits and beer to coffee, tea and everything in between. Every issue features the world’s top drink destinations, recipes, how-tos and in-depth stories covering the fascinating people, places and flavors of liquid culture.

Recipe Index

Fresh Take

Imbibe Magazine • NUMBER 93 SEPTEMBER/OCTOBER 2021

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Contributors

What We're Drinking Now: BLACKENED x Willett Kentucky Straight Rye Whiskey

At the Market: Tamarind

A Few of Our Favorite Things

Anatomy of a Drink: Negroni Sbagliato

Three Ways: Cold-Brew Cocktails

5 to Try: Fresh-Hop Beers

Day Trip: Averie Swanson, Keeping Together

Q&A with David Wondrich

Mixopedia: Pull Over • On December 15, 1921, George Carroll was driving an Oldsmobile roadster between Detroit and Grand Rapids, Michigan, with his friend John Kiro. Federal prohibition officers driving the other way spotted the pair—for several months, they’d suspected Carroll of being up to his neck in bootlegging—so they U-turned and took off in pursuit.

Taste Test: Hopped Seltzers

Gear: DIY Beer Fest Necessities • Celebrating the deliciousness of beer doesn’t have to be a big production or require airfare to Bavaria. We’ve rounded up the goods for throwing a DIY beer fest this fall, whether you’re looking to sample new releases or showcase your own.

Elements: Figs

Characters: Delphine Gardère • A fifth-generation heir has big plans for a fabled rum distillery.

From Bust to Boom • HOW THE NEGRONI (SLOWLY) BECAME AN AMERICAN COCKTAIL ICON.

Get Real • The bar world looks beyond feel-good measures on sustainability and climate changes.

Cool Moves • As craft breweries embrace lagers, they attract a wide range of customers.

Back to School • 2020 reshaped wine education for both wine pros and amateurs—but what comes next?

American Dream • Independent root beer makers hit the big time by staying small.

Drinks Atlas: Pilsen, Czech Republic

Cravings: Basic Beer Bread

Quench: Nonstop • Last spring, people were like, “Things will be opening up really soon!” Well, I’m in Alabama—we barely even closed.