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Articles By Penelope Bass

Penelope Bass is the Managing Editor at Imbibe, working from Brooklyn. You can find her drinking freezer Martinis in the summer, Boulevardiers in the winter, and way too much coffee all year.

dive bar

Does a dive bar have to be old and dirty? Or can it have great service and delicious drinks, too?

doug quinn

Bartender Doug Quinn explains his approach to hospitality and the deeper truth behind the "Quinn's Laws."

way of tea

A ritual that's all about being in the moment.

haunting

In a historically haunted city, bar director Isaiah Estell shares his own ghost story from New Orleans restaurant Cavan.

lucy burningham

From cleaning draft lines to visiting hop farms, the author details her road to becoming a certified cicerone.

fall reading

Our fall reading list is filled with intriguing recipes and storytelling.

fall cocktails

These bars keep seasonal flavors fresh with produce from on-site gardens.

Russian Drinking Traditions

The family behind Kachka on the importance of drinking traditions.

master cooper

Master Cooper Ramiro Herrera on what it takes to make a wine barrel.

master cooper

Ramiro Herrera chronicles his path to becoming a master cooper.

boozy slushies

Bartenders across the country have reclaimed the boozy slushy.

drink books

Quench the thirst of your inner bibliophile with these summer reading recs.

cold-hearted-crdt-christy-baugh-web

Counter Culture Coffee's new limited-release blend has your iced coffee cravings covered.

Master Sommelier and bibliophile James Tidwell gives us a glimpse at his impressive home library and a personalized summer reading list.

nay-strength gin

Overproof gin swings for the fences. Check out our favorites.

altamira-crdt-clayton-hauck-web

Elevated from oddball combo to a craft-cocktail favorite, the combination of tequila and sherry offers a multitude of complex, and delicious, possibilities.

lassi

Sweet or savory, fruity or plain, the traditional Indian yogurt drink makes for the ideal summer refresher.

trish rothgeb

The owner of San Francisco's Wrecking Ball coffee draws on her three decades of work in the industry to explore what comes next in coffee's third-wave.