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Articles By Emma

Emma Janzen is a journalist, photographer, and book author. Her first book, Mezcal: The History, Craft and Cocktails of the World's Ultimate Artisanal Spirit, was nominated for a James Beard Foundation award in 2018; She co-authored The Way of the Cocktail with Kumiko owner Julia Momosé (2021), contributed to David Wondrich's The Oxford Companion to Spirits and Cocktails (2021), and is currently working on The Bartender's Manifesto with Toby Maloney of The Violet Hour (2022). Writing and editing from her home base in the Midwest, she prefers her mezcal neat, her martinis made with gin, and her champagne served in a coupe.
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Riffs: The Margarita

Welcome to the Riffs, where we pick a tried and true classic recipe and get a little inventive with variations. First up, the margarita.
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Cocktail Kingdom Debuts New Tiki Tools

Jeff "Beachbum" Berry joined forces with Cocktail Kingdom to create the line of glassware and tools designed specifically for Tiki enthusiasts.
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American Craft Beer Week Kicks Off

Check out the official ACBW video, and tag your Instagrams this week for a chance to be featured on Imbibe's channel.
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Bottle Keep Programs On The Rise

Welcome to the new bottle service, where you can buy a whole bottle of whiskey, keep it at the bar and drink when you see fit.
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Mexican-Inspired Craft Beers

Five delicious American beers being produced with Mexican flavors in mind.
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Chicago Cocktails

Chicago cocktail bars are eagerly embracing change and innovation, and in recent years, the city has become one of the world’s most talked-about cocktail destinations.
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Coffee Shop “Cocktails” a Bitter Treat

Baristas are taking notes from bartenders to come up with coffee "cocktails" using bitters, housemade syrups and more.
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Inside Look: Southerleigh Brewery, San Antonio

Southerleigh Fine Food and Brewery is the first beer making operation to set up shop in San Antonio's historic Pearl Brewery building in 14 years.
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Cinnamon Cocktails

A staple in cooking, cinnamon is equally at home in drinks, and bartenders are using the spice’s subtle power as a cocktail ingredient.