Radio Imbibe Episode 38: Martin and Rebecca Cate

The owners of Smuggler’s Cove and Whitechapel talk about welcoming old friends back to the bar and what they’re drinking this holiday season.

Photo: Allison Webber Photography

December 20, 2021

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine.

Martin and Rebecca Cate are the owners of Smuggler’s Cove and Whitechapel in San Francisco, and the authors of the James Beard Award–winning book, Smuggler’s Cove. The Cates have also both written for Imbibe, and for this episode, we talk with Rebecca about her essay in our November/December 2021 issue in which she reflects on what pandemic closures meant for their bar’s family of regulars, and what it’s been like welcoming these old friends back to the bar. Martin also shares the recipe for a holiday favorite served at Smuggler’s Cove.

Hibiscus Rum Punch

This recipe served at Smuggler’s Cove is an adaptation of Sorrel Punch, a traditional holiday drink enjoyed throughout the Caribbean. This version was originally developed using a house-made hibiscus liqueur; you can make your own, or use Sorel, a recently released commercial version from Imbibe 75 alum Jackie Summers.

1½ oz. aged Jamaican rum (such as Worthy Park)
1 oz. hibiscus liqueur (see note above)
½ oz. fresh lime juice
1/3 oz. demerara syrup (2:1)
2 oz. chilled soda water

Tools: shaker, strainer
Glass: Collins or highball
Garnish: edible hibiscus flower or lime wheel

Shake the first 4 ingredients with ice. Add the soda to the shaker, then strain into an ice-filled glass, and garnish.

Hibiscus Liqueur: In a large glass jar, combine 3 quarter-size discs of unpeeled fresh ginger, 10 whole cloves, and 1 liter of lightly aged rum. Cover the jar and let it sit at room temperature for 24 hours, then strain out the solids and add ¾ cup of dried hibiscus flowers, and let it sit covered for another 48 hours. Strain the flowers, then seal; the infusion will keep for up to 6 months. To make the liqueur, take 2½ cups of the hibiscus infusion, and add 1 cup of 2:1 simple syrup, and ½ cup of honey (warmed in the microwave or on the stovetop, so it’ll dissolve easier in the mixture). Stir thoroughly to blend, then keep refrigerated for up to several weeks.

Traditional recipe adapted by Smuggler’s Cove