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.

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Imbibe Magazine • NUMBER113 JANUARY/FEBRUARY2025

What We're Drinking Now: SirDavis

At the Market: Persimmon

A Few of Our Favorite Things

Anatomy of a Drink: Carajillo

Three Ways: Gibson

5 to Try: American-Made Sake

Day Trip: Marc Farrell, Ten to One • Marc Farrell wants you to reimagine your rum. In 2019, the Trinidad-born, New York–based entrepreneur debuted Ten to One, a label that blends rums from across the Caribbean. (The company name alludes to a speech that Eric Williams, Trinidad and Tobago’s first prime minister, gave in favor of the Caribbean Federation in 1962.) Its bottles have since won some 100 awards at bartenders’ and spirits competitions. As founder and CEO, Farrell spends half of his time on the road, personally introducing craft Caribbean rum to more corners of the United States, and the other in his office. “There’s an energy and excitement to being part of the New York ecosystem,” he says.

Q&A with Rachel Harrison • When bars become globally recognized, or the next big cocktail trend sweeps the country, it’s often thanks to the behind-the-curtain efforts of people like Rachel Harrison. Working in public relations for more than two decades, she now runs Rachel Harrison Communications (RHC) with three global offices and more than 120 clients—among them 12 bars on North America’s 50 Best, 16 Michelin Stars, three James Beard Award winners, and too many more accolades to name. We sat down with Harrison to find out what happens behind the scenes, how global fame impacts a bar, and what surprising cocktail trend she may or may not have started.

Mixopedia: Lost Flavors

Taste Test: Espresso Blends • Like a favorite sweater that fits just right, the comforting qualities of a well-honed espresso blend hit the mark for winter warmth. Highlighting richer, earthier flavors in the coffee like dark chocolate and toasted nuts, contemporary roasters are adept at finding a balance that doesn’t lose the brighter, fruitier notes of quality specialty coffee. So whether you love a morning latte, an after-dinner espresso, or simply a full-bodied brew, here are six blends that deliver.

Gear: Stovetop Espresso Makers • We love Ferrari-sized chrome machinery as much as the next caffeine fiend, but there are other ways to brew quality espresso. Enter stovetop espresso makers, the handheld marvels that range from lo-fi devices to high-art machinery. Once you get the knack of calibrating steam pressure and extractions, the right model can deliver delicious drinks—and look quite chic on your countertop, too.

Elements: Allspice Dram

The Imbibe 75 • INSPIRING PEOPLE AND PLACES THAT WILL SHAPE THE WAY WE DRINK IN 2025.

Drinks Atlas: Panama

Scene Scout: Phoenix, Arizona

Cravings: Braised Duck Legs with Olives, Rosemary, and Garlic • Winter is the ideal time to cook something stewy and savory in a hot oven. This one-pot wonder from James Beard Award–winning chef Renee Erickson’s third cookbook, Sunlight & Breadcrumbs, cooks duck legs with olives, rosemary, and garlic until it’s all impossibly tender and aromatic. There’s very little hands-on cooking time: you leave the seasoned duck legs uncovered overnight in the fridge to crisp up the skin; the next day, a braising liquid of equal-parts chicken stock and dry white wine tenderizes the meat and veggies. While you don’t need to pour a top-shelf...