Imbibe Magazine http://imbibemagazine.com The Ultimate Drinks Magazine, Exploring Wine, Spirits, Beer, Coffee, Tea and Every Beverage In Between Sun, 05 Jul 2015 15:55:50 +0000 en-US hourly 1 Drink of the Week: Red Wedding Cocktail http://imbibemagazine.com/drink-of-the-week-red-wedding-cocktail/ http://imbibemagazine.com/drink-of-the-week-red-wedding-cocktail/#comments Fri, 03 Jul 2015 16:55:11 +0000 http://imbibemagazine.com/?p=26934 Happy holiday weekend! We’re celebrating the 4th (and the bonus day off work)—and the launch of our 2015 Summer Drinks Issue—with today’s Drink of the Week.

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red wedding-crdt gabe fonsecaHappy holiday weekend! We’re celebrating the 4th (and the bonus day off work)—and the launch of our 2015 Summer Drinks Issue—with today’s Drink of the Week, the Red Wedding cocktail from Erick Castro of San Diego’s Polite Provisions (our Imbibe 75 2014 Cocktail Bar of the Year). Combining Lillet rosé, grenadine, bitters and bubbly it’s the perfect low-ABV sipper for your holiday weekend celebrations.

Our 2015 Summer Drinks Issue features some of the best low-alcohol cocktails of the season (also known as shims), so pick up a copy for those recipes, plus seasonal stories covering cold-brew coffee, alfresco wine dinners, canned craft beer, rhum agricole, sangria, DIY pineapple-coconut rum and lots more summery goodness.

Red Wedding Cocktail
2 oz. Lillet rosé
2 oz. sparkling wine
3/4 oz. grenadine
2 dashes Peychaud’s bitters
Club soda
Tools: shaker, strainer
Glass: highball
Garnish: lemon twist
Combine all ingredients, except the club soda, and shake with ice. Strain into an ice-filled glass, top with soda and garnish.

Erick Castro, Polite Provisions, San Diego

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Where to Drink in New Orleans: Local’s Picks http://imbibemagazine.com/new-orleans-locals-picks/ http://imbibemagazine.com/new-orleans-locals-picks/#comments Fri, 03 Jul 2015 14:54:30 +0000 http://imbibemagazine.com/?p=26762 In honor of this year's Tales of the Cocktail, New Orleans locals dish on where they drink in the Big Easy.

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Tales of the Cocktail is just a few short weeks away, and we’re already thinking about where to drink during the annual booze fest. There’s nothing better than landing in a city with some insider travel tips in your back pocket, so we asked some of our favorite locals about their hometown highlights. From neighborhood pubs to cocktail spots, here’s where you’ll find these locals bellying up to the bar.

Neal Bodenheimer (Cure, Bellocq, Cane & Table)
“It’s funny, but during Tales I love to duck around the corner from the Monteleone to the Chart Room—they keep ice chests behind the bar full of the coldest 10-ounce Budweiser cans I’ve ever had. I find it’s the best way to combat the unholy combination of New Orleans’ July heat and the cocktail fatigue that is inevitable over Tales.”

Wayne Curtis (Author and Imbibe contributor)
“Well, certainly Latitude 29, where I now always order a new drink on the cocktail list called the Mister Curtis—it’s very tasty and makes me blush. Beyond that, The Rum Old-Fashioned at Cane & Table is another of my go-to drinks, as is the Bywater at Arnaud’s French 75. And I’ve been liking the vibe at Black Penny, which is new (on Rampart St.) and specializes in canned beers. I usually get a Bayou Teche beer, the Noire if they’ve got it. And Barrel Proof—I don’t leave without a shot of Old Grandad Bonded. And, of course, there’s the frozen Irish coffee at the Erin Rose. It’s getting to be that season.”

Chris Hannah (French 75 Bar at Arnaud’s)
“It’s always tough to choose just one bar. Hit up Erin Rose for the frozen Irish Coffee, Barrel Proof for whiskey, Oxalis for sparkling wine and Black Penny for a cold beer.”

Jeff “Beachbum” Berry (Latitude 29)
“When I’m all cocktailed out, I wend my way to the Arrow Cafe on Rampart Street for some Four Barrel coffee. It’s a rich, perfumey restorative that works every time.”

Nick Detrich (Cane & Table)
“My go-to is Old Point Tavern in Algiers Point. It’s a quick ferry trip over the river, and a short walk along the levee. They often have live music, and I like to sit there and have a beer (LA 31 Biere Pale) and take in the music. Sometimes, I’ll take it in a go-cup and sit on a bench at the top of the levee—you can see the French Quarter across the river and watch the barges and tugboats go by.”

Avery Glasser (Bittermens)
“At a cocktail bar—Storm in Miniature at Cane and Table. At a beer bar—anything brewed in-house at Courtyard Brewing. At a sandwich bar—Randy Sauvage from Butcher.”

Abigail Gullo (Eater Nola’s Bartender of the Year)
“Go to the French 75 Bar at Arnaud’s. Order a Cognac French 75. Or, order the gin version and face the wrath of the otherwise amiable bartender Chris Hannah. Then, take your drink upstairs to the secret little Germaine Cazenave Wells Mardi Gras Museum. Ms. Wells was the daughter of Count Arnaud. She created the French Quarter Easter Parade and reigned as queen of over 22 Mardi Gras balls between 1937 and 1968. The museum has exquisite gowns, tiaras and pictures of the stylish balls of Mardi Gras past. I never miss a chance to see this hidden gem.”

Ann Tuennerman (Tales of the Cocktail©)
“Tiki drinks were invented for summer days like we have in New Orleans, and the city is in the midst of a tiki revival. Take a tour of Tiki Row. Start at Latitude 29, hit Tiki Tolteca next door and then Cane & Table on the other end of Decatur. It’s the most delicious way to spend a summer day in
New Orleans.”

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White Nectarine Sangrìa http://imbibemagazine.com/white-nectarine-sangria/ http://imbibemagazine.com/white-nectarine-sangria/#comments Thu, 02 Jul 2015 15:20:50 +0000 http://imbibemagazine.com/?p=26769 Nectarines and floral elderflower liqueur set the tone for this sparkling white sangria.

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Nectarines and floral elderflower liqueur set the tone for this sparkling white sangria, devised by blogger Alanna Taylor-Tobin. The former pastry chef dips into boozy recipes with regular frequency at The Bojon Gourmet, and we’re especially enamored with this creative sangria riff. Look for her debut book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours to hit stands next Spring.

2 tablespoons mild honey
1/3 cup (35 g) finely chopped fresh ginger
2 medium-sized white nectarines or peaches, chopped
2 medium-sized white nectarines or peaches, sliced
1/4 cup strained lemon juice
1 (750 ml) bottle Prosecco or other dry white sparkling wine such as Cava, chilled
1 cup St. Germain Elderflower liqueur, chilled
ice
1-2 cups sparkling water, chilled

In a large measuring pitcher, muddle together the honey and chopped ginger until the juices run out of the ginger, approximately 1 minute. Muddle in the chopped nectarines and lemon juice until well crushed, or pulse the mixture in a food processor or with an immersion blender to speed up this process. Stir in half of the Prosecco. Strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff. Discard the pulp. Add the rest of the Prosecco and the sliced nectarines to the sangría. Taste, adding more lemon juice if you feel the drink it needs it. Add ice and sparkling water to the pitcher, and serve within the hour while the drink is bubbly, ladling it into cups with bits of the fruit.

Makes 6-8 servings

Alanna Taylor-Tobin, The Bojon Gourmet

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Perfect Barbecue and Drink Pairings http://imbibemagazine.com/perfect-barbecue-drink-pairings/ http://imbibemagazine.com/perfect-barbecue-drink-pairings/#comments Thu, 02 Jul 2015 13:26:15 +0000 http://imbibemagazine.com/?p=26673 Trying to figure out which drinks to pair with your barbecue plans for the upcoming holiday weekend? We rounded up a few expert suggestions.

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Trying to figure out which drinks to pair with your barbecue plans for the upcoming holiday weekend? We rounded up a few expert suggestions.

Pitmaster John Lewis recently moved from La Barbecue in Austin, Texas to Charleston, South Carolina to helm Lewis Barbecue, slated to open later this year in the city’s Upper Peninsula. When eating a fatty brisket, he prefers a crisp, clean English Summer Ale, like the one he recently collaborated on with local Revelry Brewing. “It works because the richness of the meat plays well with the lightness of the beer. Typically, when you’re eating barbecue, you’re outside in the heat, so it’s nice to have a beer with lower alcohol—that way, you can drink several!”

Restauranteur Joe Carroll (known for his New York-based Fette Sau, Spuyten Duyvil and St. Anselm) dedicates three chapters of his book Feeding the Fire to different ways BBQ works with wine, beer and whiskey. His favorite match? Hard cider. “Barbecue is big, rich, smoky and sometimes spicy, and that usually means wine won’t work with it,” he says. “I think the best pairing is greatly overlooked, even though it’s as classically American as barbecue: cider. American ciders pair really well with barbecue and that little bit of sweetness can balance out some BBQ sauce heat.”

In his new book Franklin Barbecue: A Meat Smoking Manifesto, Texas barbecue hero Aaron Franklin advises to stay away from exceptionally hoppy beers which tend to overwhelm the palate. Instead, he says, “Czech- and German-style beers are a natural pairing for Central Texas–style barbecue. In warmer weather, I gravitate toward crisp, refreshing styles—think pilsner, Kölsch or Altbier. In the autumn and winter, I might go for one of the darker styles, like a bock or porter.”

Pat Martin of Martin’s Bar-B-Que Joint in Tennessee reaches for several kinds of wine, depending on what meat is on the table. With pulled pork, he grabs Hogwash Rose from Beckstoffer Wines, because “acidity of a rose cuts the fat of the sandwich, and it’s very floral and opens up the flavors of the pulled pork.” For spare ribs, Pinot Noir works better, he says. “the seasoning of the rub is palatable but very bold so you need something fruity on the back end that stands up to that bold flavor, and a good Pinot Noir works well.” Finally, Riesling shines best with his famous chicken wings with Alabama white sauce, because  it’s sweet and acidic and offsets the fat from the white sauce, which has mayonnaise and the skin on the chicken. Like everything, it’s about balance, and this is one of my favorite pairings.”

Finally, John Stage of Dinosaur Bar-B-Que says he typically opts for an ice-cold beer. “I can go two ways with ribs: sometimes I like some cheap beer like Miller High Life; when ice-cold they bring just enough to the party without competing with the BBQ. Lately I’ve also been loving Founders All Day IPA. It’s easy drinking with just the right amount of hops.”

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Quick Sips: 7/1/15 http://imbibemagazine.com/quick-sips-7115/ http://imbibemagazine.com/quick-sips-7115/#comments Wed, 01 Jul 2015 17:07:15 +0000 http://imbibemagazine.com/?p=26923 This week's drinks news roundup: the ritual of English tea time, a local's guide to Nola, and some of the best highballs of the season.

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Care for a spot of tea? NPR walks you through the ritual of English tea time. NPR

Is Los Angeles the worst possible place to make whiskey? Eater National

A faux Negroni we can totally get behind. Grub Street

Happy highball season! The New York Times recently rounded up a few favorites. NY Times Magazine

Tales of the Cocktail is around the corner—here’s how to enjoy it like a local. Eater Nola

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