Imbibe Magazine http://imbibemagazine.com The Ultimate Drinks Magazine, Exploring Wine, Spirits, Beer, Coffee, Tea and Every Beverage In Between Sat, 29 Aug 2015 05:37:25 +0000 en-US hourly 1 Drink of the Week: Odell Brombeere Gose http://imbibemagazine.com/drink-of-the-week-odell-brombeere-gose/ http://imbibemagazine.com/drink-of-the-week-odell-brombeere-gose/#comments Fri, 28 Aug 2015 16:44:23 +0000 http://imbibemagazine.com/?p=27630 The only thing better than a bunch of sweet, ripe blackberries? Today's Drink of the Week.

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odell brewing brombeereThe only thing better than a bunch of sweet, ripe blackberries? Blackberries that are fermented into a summery beer like today’s Drink of the Week, Odell Brewing’s Brombeere Gose. Taking inspiration from the German-bred gose, this beer combines the style’s trademark salty-sour tang with sun-kissed blackberries, and at only 4.8% ABV, it’s seriously easy-drinking. But take note: It won’t be around for much longer, so be sure to snag a 4-pack while you still can.

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Vieux Ananas http://imbibemagazine.com/vieux-ananas/ http://imbibemagazine.com/vieux-ananas/#comments Fri, 28 Aug 2015 16:34:03 +0000 http://imbibemagazine.com/?p=27401 This tropical spin on the classic New Orleans cocktail the Vieux Carré features fruity pineapple rum instead of Cognac.

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drink-vieux-ananas-crdt-brian-samuelsThis tropical spin on the Vieux Carré features pineapple rum (ananas means pineapple in many other languages) instead of Cognac.

1 oz. rye whiskey
1 oz. Plantation Pineapple Rum
1 oz. sweet vermouth
1/2 oz. Benedictine
1 dash Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: orange twist

Stir ingredients together in a mixing glass with ice. Strain over a large ice cube into a double Old Fashioned glass.

Ezra Star, Drink, Boston

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Taproom Coffee’s Beerspresso http://imbibemagazine.com/taproom-coffees-beerspresso/ http://imbibemagazine.com/taproom-coffees-beerspresso/#comments Thu, 27 Aug 2015 20:35:22 +0000 http://imbibemagazine.com/?p=27430 At Taproom Coffee in Atlanta, owner Jonathan Pascual foregoes the cold brew coffee trend, focusing instead on making a Japanese-style hopped coffee served on Nitro.

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taproom-coffee-japanese-beerspresso

Cold-brew coffee is taking off from coast to coast, but not everyone is sold on the brewing process. At Taproom Coffee & Beer in Atlanta, owner Jonathan Pascual prefers a Japanese brewing method, where extra-strength hot coffee is immediately diluted over ice to make what he calls a “more complex, brighter, arguably more flavorful cup since many soluble flavor components of the coffee grounds can only be extracted using heat.”

Taproom’s iced coffee is served by the glass year-round, and recently, the café (which also serves beer) also started serving a “Nitro Beerspresso.” The coffee is dry-hopped immediately after it’s brewed hot and just before it’s iced in a keg, which is then sealed and cooled. Within a couple of hours (as opposed to a 1-2 days for cold brew) the hop-infused iced coffee is born. The crew charges it with nitrogen and places it on tap next to the full house beer lineup. “Beerspresso is bright, floral, aromatic and has a velvety mouthfeel from the nitro,” Pascual says. “It looks like a Guinness but has hints of an IPA. It has zero alcohol and packs the caffeine punch of a regular cup of coffee.”

To date, they’ve experimented with several different kinds of hops to find the perfect match—the current batch uses Amarillo hops. Going forward, the Beerspresso will be a permanent feature on the tap wall. To keep things fresh, they’ll roll out different versions throughout the year, featuring different single-origin coffees and blends, adding seasonal spices and syrups, and incorporating malt extracts.

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Paleta http://imbibemagazine.com/paleta/ http://imbibemagazine.com/paleta/#comments Thu, 27 Aug 2015 17:05:51 +0000 http://imbibemagazine.com/?p=26847 A spicy jalapeño shrub lends a little sweet heat to this tropical cooler.

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A spicy jalapeño shrub lends a little sweet heat to this tropical cooler.

2 oz. mezcal
3/4 oz. fresh lime juice
1 oz. passion fruit syrup
3 fresh cucumber wheels
2-3 dashes jalapeño shrub
Tools: shaker
Glass: rocks
Garnish: spiced rim (equal parts Old Bay seasoning, Tajin and sugar) and cucumber wheel

Combine all ingredients and shake with ice. Pour unstrained into an ice-filled glass and garnish.

Passion Fruit Syrup
1 part passion fruit purée
1 part elderflower liqueur
1 part fresh orange juice
3 parts simple syrup (1:1 )

Combine all ingredients in a jar, cover and shake to combine. Refrigerate for up to 1 week.

Jalepeño Shrub
1 whole diced jalepeño
1/2 cup granulated sugar
1/2 cup rice vinegar

Combine the diced jalepeño and sugar in a glass container and refrigerate for 2 days. Add the vinegar, shake and let steep for 24 hours. Strain, and refrigerate for up to 1 month.

Anthony Schmidt, Fairweather, San Diego

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Tomar de los Muertes http://imbibemagazine.com/tomar-de-los-muertes/ http://imbibemagazine.com/tomar-de-los-muertes/#comments Wed, 26 Aug 2015 21:20:49 +0000 http://imbibemagazine.com/?p=27608 The tepache at Victor Tangos in Dallas is made in-house and mixed into a variety of cocktails, like this slightly smoky, agave-fueled treat.

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tomar-de-los-muertos-vertical-crdt-emma-janzenThe tepache at Victor Tangos in Dallas is made in house and mixed into a variety of cocktails, like this bright, slightly smoky, agave-fueled treat.

1 oz. mezcal (Ragan uses Alipus San Luis)
1 oz. blanco tequila
1 1/2 oz. tepache
1/2 oz. fresh lemon juice
1/2 oz. agave syrup (1:1 agave to hot water)
Tools: shaker, strainer
Glass: double rocks
Garnish: pineapple leaves

Combine all ingredients in a shaker with ice and shake. Strain over fresh ice in a double rocks glass. Garnish.

Matt Ragan, Victor Tangos, Dallas

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