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Articles By Paul Clarke

Paul Clarke is Imbibe's Executive Editor and the author of The Cocktail Chronicles: Navigating the Cocktail Renaissance With Jigger, Shaker & Glass, released in July of 2015. He believes in the importance of a diverse liquid diet.

Today, pineapple is a familiar food, and in the drinks world, it’s a staple of any self-respecting tiki bar.

Harold McGee

Dale DeGroff pioneered the modern cocktail movement; here's how he got his start as a bartender.

new york distilleries

coffee cocktails

elements gingersnap

irish whiskey on the rise

jennifer colliau

Jennifer Colliau is the brains behind Small Hand Foods, a one-woman company that produces cocktail syrups for Bay Area bars.

pimms

Dave Arnold is a cutting-edge pioneer in the world of cocktail science.

spiced rum

cocktail bitters

How the supporting role of bitters makes every other ingredient shine.

la cocktail scene

First produced in Milan in 1845, Fernet Branca is a member of the broad class of Italian amari, or bitter liqueurs, that also includes Campari, Averna and Aperol.