Imbibe Magazine http://imbibemagazine.com The Ultimate Drinks Magazine, Exploring Wine, Spirits, Beer, Coffee, Tea and Every Beverage In Between Sun, 24 May 2015 01:08:10 +0000 en-US hourly 1 Forquilha Negroni http://imbibemagazine.com/forquilha-negroni/ http://imbibemagazine.com/forquilha-negroni/#comments Sun, 24 May 2015 00:47:02 +0000 http://imbibemagazine.com/?p=26330 This simple Negroni riff comes from Forquilha in São Paulo, Brazil. It's their featured Negroni for Negroni Week 2015.

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This simple Negroni riff comes from Forquilha in São Paulo, Brazil. It’s their featured Negroni for Negroni Week 2015.

1 1/4 oz. Beefeater gin
1 oz. Campari
1 oz. Carpano Antica vermouth
2 dashes Angostura orange bitters
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: orange twist

Stir ingredients with ice in a mixing glass to chill. Strain into a rocks glass over a large ice cube, twist an orange peel over the drink to express the oils, then use as a granish.

Forquilha Negroni, São Paulo, Brazil

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Drink of the Week: Rhubarb Honey Soda http://imbibemagazine.com/drink-of-the-week-rhubarb-honey-soda/ http://imbibemagazine.com/drink-of-the-week-rhubarb-honey-soda/#comments Fri, 22 May 2015 17:41:41 +0000 http://imbibemagazine.com/?p=26319 Want to try your hands at DIY fermentation? This simple rhubarb-honey soda is a great place to start.

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rhubarb-honey-soda-crdt-lara-ferroniLooking for a fun project to tackle over the holiday weekend? Try today’s Drink of the Week, the Rhubarb-Honey Soda from blogger and author of the book And Here We Are at the Table, Ariana Mullins. This simple soda is a great starting point for imbibers ready to try their hands at DIY  fermentation. Combining rhubarb with honey and—stay with us—a spoonful of whey or sauerkraut juice, it’s easy to make, and in just a few days you’ll be drinking the fruits of your first fermentation. And for more fermentation fun, check out Kate Simon’s feature in our May/June 2015 issue.

Rhubarb and Honey Soda
To start fermentation for this soda, Ariana Mullins uses a tablespoon of the juice from a jar of sauerkraut or the liquid whey that comes from straining a pot of yogurt. Store-bought sauerkraut or plain yogurt works fine, Mullins says, as long as it contains live cultures.

6 stalks rhubarb, chopped into 1/2-inch pieces
3/4 cup raw honey
1 Tbsp. whey or sauerkraut juice
Tools: stock pot, 1 gallon glass jug, air lock, funnel, swing-top bottles

In a pot, cover the rhubarb pieces with about 1 liter of water and simmer until the rhubarb is very tender. Let it cool to room temperature, steeping overnight if desired, then strain out the rhubarb and discard or reserve for another use. Add the honey to the water and stir until dissolved. Using a funnel, pour the sweetened rhubarb liquid into a sterilized glass jug. Add the whey or sauerkraut juice, then top with an air lock. Let the mixture sit for about 3 days at room temperature, then taste it. If it tastes too sweet, let it continue to ferment until it’s only slightly sweeter than you would like the final product to be, up to 3 additional days. Use a funnel to pour the soda into bottles. Cap and store in the refrigerator. Drink the soda within 1 week to avoid the buildup of too much pressure or alcohol (the final product should not contain any detectable alcohol). Makes about 1 liter.

Ariana Mullins
Author of the blog And Here We Are and the book And Here We Are at the Table

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Misunderstood http://imbibemagazine.com/misunderstood/ http://imbibemagazine.com/misunderstood/#comments Fri, 22 May 2015 15:12:17 +0000 http://imbibemagazine.com/?p=26234 Tall, cool and refreshing, this summery sipper from Sable Kitchen & Bar uses a light beer to add effervescence.

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Tall, cool and refreshing, this summery sipper from Sable Kitchen & Bar uses a light beer to add effervescence.

1 oz. mezcal (Del Maguey Vida)
1 oz. reposado tequila (Corralejo)
3/4 oz. ginger syrup
1/2 oz. honey
3/4 oz. fresh lime juice
3 cucumber wheels
Light lager or pilsner
Tools: shaker, strainer, muddler
Glass: Pilsner glass
Garnish: cucumber ribbon

Muddle the cucumber wheels in the bottom of a shaker tin with the honey and ginger syrup. Add the lime, tequila and mezcal. Shake with ice until chilled. Fine strain into a clean pilsner glass over fresh ice. Top with light lager or pilsner beer (Sable uses Miller Highlife).

Mike Arlesic, Sable Kitchen & Bar, Chicago

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Memorial Day Weekend Menu http://imbibemagazine.com/memorial-day-weekend-menu/ http://imbibemagazine.com/memorial-day-weekend-menu/#comments Thu, 21 May 2015 23:34:46 +0000 http://imbibemagazine.com/?p=26259 From brunch drinks to boozy popsicles, we've got your Memorial Day weekend drinking needs covered. Here's a full menu of our favorite food and drink ideas.

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For many, the upcoming long weekend is synonymous with the start summer, and if you’re keen on working a little booze into your holiday festivities, we’ve rounded up some of our favorite summery recipes. From brunch drinks to boozy popsicles, here’s a full menu of fun ideas.

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Ale Punch http://imbibemagazine.com/ale-punch/ http://imbibemagazine.com/ale-punch/#comments Thu, 21 May 2015 16:11:08 +0000 http://imbibemagazine.com/?p=26175 Portland bartender Jacob Grier updates this ale punch—one of the few recipes with beer that appears in Jerry Thomas' 1862 Bar-Tender's Guide.

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This ale punch is one of the few recipes with beer that appears in Jerry Thomas’ 1862 Bar-Tender’s Guide. Portland bartender Jacob Grier updated the recipe for a modern audience because it’s “easy to make, refreshing, and perfect for a party when you don’t want to be stuck mixing individual cocktails,” he says.

Instead of going the traditional route and trying to source the rare maidenhair fern to make the capillaire, he tweaked a recipe from David Wondrich to make the process easier while still maintaining the ingredient’s classic orange aroma. Think of it as a refreshing beer-fueled sangria, without the burden of fresh fruit.

1 quart English-style ale (Grier says Old Speckled Hen works well)
2 oz. fresh lemon juice
2 oz. capillaire*
2 oz. dry white wine
2 oz. brandy
Tools: punch bowl, ladle
Glass: punch glasses
Garnish: peel of 1 lemon, cut into wide swaths and freshly grated nutmeg

Combine all ingredients in a punch bowl and slip in a large block of ice. Grate nutmeg over the surface of the punch and ladle into punch glasses. Serves 6-8.

Capillaire
2 cups sugar
1 cup water
1/2 tsp. orange flower water
Combine sugar and water in a pot over medium heat and stir until dissolved. Remove from heat, stir in orange flower water and bottle. Store refrigerated. Makes about 2 cups (480mL).

Recipes adapted from Jerry Thomas (punch) and David Wondrich (capillaire) by Jacob Grier. printed with permission from Cocktails on Tap by Jacob Grier. Published by Stewart, Tabori & Chang.

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