No. 82: Nov/Dec 2019

Features

Italian Holiday

Celebrating the season with a little Old World flavor.

Holiday Gift Guide

Imbibe-approved gifts for everyone on your list. Read More »

Sweet Tooth

Dessert-inspired beers offer tastes of nostalgia. Read More »

Fresh Start

Beaujolais Nouveau finds a new seat at the table.

Spirited Away

Alcohol-free spirits are drawing big attention. But do they have staying power? Read More »

Talent Show

Las Vegas’ cocktail culture steps into the spotlight. Read More »

Departments

Uncorked

A new blended Caribbean rum, sweet potato cocktails, the Stinger done three ways, a day with Sam Anderson of Contra and Wildair during the hectic holiday season.

Mixopedia

Gather around for a toast to Tom and Jerry, whomever they may be.

Taste Test

American single malts lay the foundation for a new whiskey category. Read More »

Gear

Scale up your drinkware for maximum fun.

Elements

Ginger adds warmth and brightness to winter cocktails.

Characters

A modern-day distiller reinvents the past.

Drinks Atlas

The island of Martinique. Read More »

Scene Scout

Bar owner Christopher Evans on where to drink in Lexington, Kentucky.

Cravings

Spicy gingerbread gets a kick from coffee and bourbon.

Quench

Embracing Canelazo, a drink that’s good for whatever ails you. Read More »

Bonus Articles

Perfect Day: Where to Drink in Las Vegas

Veer off the strip for some of the city’s best food and drink. Read More »

California Winemakers Celebrate Nouveau-Style Wines

These five West Coast producers are changing perceptions of the style. Read More »

Ginger Cocktails

20 recipes for the upcoming holiday season. Read More »

Punch Fantasia Spices up Winter Cocktails

The traditional Italian liqueur has found a home in American bars. Read More »

Large Format Wine Recs from Derrick C. Westbrook

Why magnums are what you want to have on hand this holiday season. Read More »

Grasshopper Riffs

The classic Grasshopper and a few delicious spinoffs. Read More »

Buy This Issue!

Click here to buy a copy of this issue now, or click here to subscribe for an entire year.