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Elements: Cinnamon Cocktails
(Nov/Dec 2014/In The Magazine)
... spicy.”   Back at Sable, Arlesic summons cinnamon’s wintery nostalgia in the Fools in Paradise, made with cinnamon-infused pear brandy. When combined with the softness of wheated bourbon, lemon juice and ...
Thursday, 16 October 2014
Beer-Wine Hybrids
(Nov/Dec 2014/In The Magazine)
... It’s infused with fungus-infected Viognier grapes (the namesake “noble rot”). “Legally, it’s the most grapes you can put in a beer and still call it beer,” Calagione says of the recipe, which contains ...
Thursday, 16 October 2014
Louisville Drinks Scene
(Nov/Dec 2014/In The Magazine)
... a Butchertown Crown (with unaged brandy, apple-infused vermouth and sparkling wine); tapping into an amaro-laced Sicilian Storm at Volare, an upscale Italian restaurant; or trying a house-prepared vin ...
Wednesday, 15 October 2014
Solera Beer
(Nov/Dec 2013/In The Magazine)
... maple syrup–infused Immort Ale to Palo Santo Marron, which matures in 10,000-gallon tanks carved from Paraguayan timber. Solera seemed like a natural progression, says founder and president Sam Calagione, ...
Monday, 06 October 2014
Characters: Todd Carmichael
(Sept/Oct 2014/In The Magazine)
... from Philadelphia. La Colombe encompasses cafés, a roasting operation and coffee-focused product lines, including a coffee-infused rum and a bottled cold-brew. “If we were dogs, I would be the one chilling ...
Friday, 08 August 2014
Sacramento Drinks Scene
(Jul/Aug 2014/In The Magazine)
... As the weekend crowd trickles in, head bartender Ryan Seng is hard at work, preparing drinks from Grange’s adventurous bar menu: a Gin & Tonic variation with rose petal–infused gin and snap peas; a boozy ...
Friday, 01 August 2014
Gruits
(May/Jun 2014/In The Magazine)
... beers championed by Scotland’s Williams Bros.—care for a 4,000-year-old-style heather-infused ale? Conversely, Portland’s Buckman Botanical Brewery cranks out modern riffs like the chamomile-infused Chamomellow ...
Friday, 11 April 2014
Nashville's Cocktail Scene
(Sept/Oct 2013/In The Magazine)
... with its careful and creative construction of classics and more locally flavored options like the Bacon Old Fashioned—Four Roses infused with Benton’s bacon drippings, maple syrup, coffee-pecan bitters ...
Thursday, 15 August 2013
Elements: Concord Grapes
(Sept/Oct 2013/In The Magazine)
... well as mixing a housemade Concord grape syrup with vodka infused, or fat-washed, with peanuts, for a grownup take on peanut butter and jelly. Other bartenders are following equally flavorful paths with ...
Thursday, 15 August 2013
American Mead
(Jul/Aug 2013/In The Magazine)
... who has made Moonlight one of America’s fastest-growing (distribution in 23 states and counting) and eclectic meaderies. To date, Fairbrother has released nearly 70 different meads, from mango-infused ...
Thursday, 13 June 2013
Elements: Celery
(May/Jun 2013/In The Magazine)
... juice and cucumber-infused Hendrick’s gin. While his drink is a classic gimlet at heart, celery turns it into something special. “Celery juice can be a very easy way to transform cocktails,” Biancaniello ...
Thursday, 11 April 2013
Elements: Texas Grapefruit Cocktails
(Mar/Apr 2013/In The Magazine)
... the peels to infuse in spirits like gin and vodka for creative spins on classic cocktails. His take on a Negroni, for example, might include the French aperitif Suze, a bianco vermouth and a grapefruit-infused ...
Wednesday, 13 February 2013
Domestic Vermouth
(Sept/Oct 2012/In The Magazine)
... says. “We could make a red wine–based, apple brandy-fortified aperitif infused with 50 herbs in the next 10 years; we don’t know, but all the components are there to play with it.” As New World vermouths ...
Thursday, 27 December 2012
Vanilla Cocktails
(Jan/Feb 2013/In The Magazine)
... may never surpass that of its more bold-flavored brethren, today vanilla is popping up in character roles at bars across the country—in the form of a syrup or extract, as an ingredient in bitters, or infused ...
Thursday, 13 December 2012
2012 Holiday Gift Guide: $50 and Under
(Nov/Dec 2012/In The Magazine)
... $32/set of 4, williams-sonoma.com   Vergano Americano Chinato A quinine-infused fortified Italian wine, this herbal and slightly bitter sipper doubles as both an aperitif and ...
Friday, 19 October 2012
2012 Holiday Gift Guide: $25 and Under
(Nov/Dec 2012/In The Magazine)
...      Dogfish Chicory Stout Each year Dogfish-heads eagerly await the November release of this chicory-, coffee- and licorice-infused stout, and with a sessionable ...
Friday, 19 October 2012
Toronto Cocktail and Beer Scene
(Nov/Dec 2012/In The Magazine)
... subtle notes from amari and other liqueurs. Take her Battle of Algiers, which pairs bourbon with doses of Green Chartreuse and chai-infused sweet vermouth. Her Autumn Sonata, meanwhile, is a full-throttle ...
Wednesday, 17 October 2012
Old Tom Gin
(Sept/Oct 2012/In The Magazine)
... infused with a fairly simple potpourri of botanicals (juniper, coriander, orange, lemon, angelica root and cardamom). The final distillation is run through an alembic pot still and then aged in wine barrels. ...
Saturday, 04 August 2012
Denver Beer Scene
(Sept/Oct 2012/In The Magazine)
... saison infused with 20 different black ingredients, including licorice, peppercorns, tea and black garlic. Meanwhile, don’t hesitate to ask the affable Peterson, who also curates a globe-spanning beer ...
Saturday, 04 August 2012
San Diego Beer and Cocktails
(Jul/Aug 2012/In The Magazine)
... saloon, El Dorado. Before being purchased by Nate Stanton in 2007, it was an aging, dilapidated eyesore. But as soon as Stanton infused it with his vision of cocktails done well, it took on a new life ...
Friday, 01 June 2012
Beer and Cheese Collaborations
(May/Jun 2012/In The Magazine)
... in Newport, Oregon, which partners with another, similarly named Oregon producer, Rogue Creamery, on a line of beer- and hop-infused cheeses. “There’s a visceral connection between cattle and beer.” You’ll ...
Wednesday, 11 April 2012
Hong Kong Drinks Scene
(May/Jun 2012/In The Magazine)
... and the Midnight Manhattan made with cherry- and vanilla-infused bourbon—as well as fruity originals, like the Strawberry Blond, a mix of strawberry-infused vodka, ginger liqueur, strawberry purée, lemon ...
Wednesday, 11 April 2012
American Soda Fountains
(Jul/Aug 2011/In The Magazine)
... pump that dispensed CO2-infused water—into an ostentatious art form. In hopes of attracting customers, pharmacists invested in extravagant fountains, some costing north of $50,000, standing more than six ...
Friday, 30 March 2012
Back Issues 2010
(In The Magazine/In The Magazine)
... to Order This Issue No. 26: July/August 2010 TABLE OF CONTENTS » ISSUE HIGHLIGHTS Get Fresh Summery herb-infused cocktails are a tonic for all the senses. RECIPE: Blueberry Boat RECIPE: ...
Friday, 24 February 2012
Back Issues 2012
(In The Magazine/In The Magazine)
HOME | IN THE MAGAZINE | BACK ISSUES INDEX | 2012   back issues 2012 BACK ISSUES BY YEAR: 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 Back issues of Imbibe are just $5 each ...
Monday, 02 January 2012
Kansas City Cocktails, Beer and Coffee
(Jan/Feb 2012/In The Magazine)
... lager and Julius Meinl coffee. But Austrian cocktails? They don’t exist. So Beskow adapts classics to fit the region’s cuisine. The Der Schmutzige is a made with black pepper and mustard-infused vodka, ...
Thursday, 15 December 2011
In This Issue: Jan/Feb 2012
(Jan/Feb 2012/In The Magazine)
HOME | IN THE MAGAZINE | BACK ISSUES | JANUARY/FEBRUARY 2012 No. 35: January/February 2012 FEATURES Where Everybody Knows Your Name There’s no place like these ...
Thursday, 15 December 2011
Elements: Snap Liqueur
(Nov/Dec 2011/In The Magazine)
... Mortgage & Investment Co. have mixed the spirit with banana chip–infused Venezuelan rum and cream, and with bitter vermouth and allspice liqueur. Having recently expanded beyond its Pennsylvania base, ...
Friday, 21 October 2011
Brewer-Distillers New Partnership
(Nov/Dec 2011/In The Magazine)
... mom Susan founded in 1983. After several years producing Charbay’s wines, brandies and fruit-infused vodkas, Karakasevic’s mind drifted back to beer, specifically its kinship with whiskey. Whiskey begins ...
Friday, 21 October 2011
Elements: Tomato Cocktails
(Sept/Oct 2011/In The Magazine)
... a rosemary-infused tomato water. Short uses dark, rich Black Prince tomatoes for their sweetness and texture. “Depending on the flavor you’re looking for, you can use different varieties to create savory ...
Friday, 12 August 2011
Elements: Pimm's No. 1
(May/June 2011/In The Magazine)
... of Tea at L’Abattoire in Vancouver, mixed with gin, orange marmalade and tea-infused syrup. At Blackbird in Chicago, head bartender Lynn House says she first encountered Pimm’s as a student in England, ...
Friday, 15 April 2011
In This Issue: July/August 2010
(July/Aug 2010/In The Magazine)
HOME | IN THE MAGAZINE | BACK ISSUES | JULY/AUGUST 2010 No. 26: July/August 2010 FEATURES   Get Fresh Summery herb-infused cocktails are a tonic for all ...
Tuesday, 15 June 2010
Peppercorn Cocktails
(May/June 2010/In The Magazine)
... experiment with peppercorn infusions. Bohrer is particularly partial to using black peppercorn-infused scotch for cocktails he adapts from the 1920s and ‘30s, such as Blood and Sand and Cameron’s Kick. ...
Friday, 16 April 2010
Vancouver Cocktail Scene
(Jan/Feb 2010/In The Magazine)
... designed a drink menu that features cocktails such as the Strong Sour Type, which includes bourbon, oloroso sherry and apricot liqueur, and the Kingston Crown, with allspice-infused rum, mango juice and ...
Thursday, 10 December 2009
Bold & Beautiful: Pu-erh Teas
(Jan/Feb 2009/In The Magazine)
... cocktails, including the Hot Iced Tea, made with pu-erh, orange bitters and whiskey that was infused with Himalayan long peppers. “The pu-erh tea really grounded the drink, and gave it a smokiness that ...
tea
Thursday, 21 May 2009
Stir It Up: Destination Jamaica
(Sept/Oct 2006/In The Magazine)
... the Blue Mountains’ epic views of Kingston to the Nassau Valley’s wild forests and the North Coast’s inspiring beaches, Jamaica’s landscape is a stunning blend of tropical beauty. Infused throughout this ...
Tuesday, 20 January 2009
The Comeback Kid: Rye Whiskey
(Jan/Feb 2007/In The Magazine)
... Stuart Mullenberg   In an age of drink defined by sleek bars with house-infused vodkas and incessant techno beats, it can be difficult to comprehend a spirit that last enjoyed broad popularity ...
Monday, 19 January 2009
Smallville: Session Beers
(Jan/Feb 2008/In The Magazine)
... Peter Cotton Tail strong wheat beer, which weighs in at 8 percent ABV and is infused with coriander, orange peel, rose hips and lavender. “We’ve had some people complain that [session] beers aren’t really ...
Saturday, 17 January 2009
Eastside Story: Drinking in the Polish Capital
(Mar/Apr 2008/In The Magazine)
... spirit is infused with cucumber, chili and mint. Rather than fight vodka’s innate ability to soak up the flavors of whatever is in it, Kai Schoenhals, the former owner of Sense, decided to surrender to ...
Saturday, 17 January 2009
Slow Burn: Croatia
(May/Jun 2008/In The Magazine)
... glasses with tiny handles appear in front of me, one filled with thick, golden medica, a honey-based mead brandy, and the other with biska, a root beer-colored grape brandy infused with mistletoe and other ...
Saturday, 17 January 2009
In this Issue: March/April 2007
(Mar/Apr 2007/In The Magazine)
... barrel-aged and herb-infused beers offer a dose of brew history. How Do You Take Your Coffee? Sure, espresso gets a lot of play, but there are other ways to brew an amazing cup of coffee.   DEPARTMENTS ...
Friday, 16 January 2009
In this Issue: July/Aug 2006
(Jul/Aug 2006/In The Magazine)
... French Revolution, Lemon Sparkler, Sweet Nothing, Mamie Taylor, Yuzu Lemon Drop, Asian Star, Yuzu Cosmo, Santorini Collins, Summer of Love, Lychee Martini   Infusions Greek Isles Infused Vodka, Melon- ...
Friday, 16 January 2009
In this Issue: May/June 2006
(May/Jun 2006/In The Magazine)
...    Quench In Utah, the wine you drink is up to one guy.   RECIPES Cocktails Firefly, Tea-Infused White Port, Wokka Martini, Manhattan, Sazerac, Dr. Cocktail's Blinker, Green Chapulin (Green Grasshopper) ...
Friday, 16 January 2009
Organic, Barrel-Aged and Herb-Infused Beers
(Mar/Apr 2007/In The Magazine)
HOME | IN THE MAGAZINE | BEER Blast From the Past Organic, barrel-aged and herb-infused beers offer a taste of brew history.   Story by Joshua M. Bernstein Photos ...
Wednesday, 31 December 2008
Back Issues 2007
(In The Magazine/In The Magazine)
... wow at Japan’s bars and drink kiosks. Blast From the Past READ » A new crop of organic, barrel-aged and herb-infused beers offer a dose of history. How Do You Take Your Coffee? Espresso gets a lot ...
Sunday, 28 December 2008
How to Infuse Spirits
(Jul/Aug 2006/In The Magazine)
... by Studio 3 Once crowd-pleasing novelties that graced only the trendiest bar shelves, infused vodkas have become cocktail-menu staples. Bartenders favor the showy concoctions for their versatility, ...
Friday, 26 December 2008

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