No. 47: Jan/Feb 2014

Features

The Imbibe 75

Our top picks for the people, places and flavors that will help shape the way we all drink in the year ahead. Read More »

Departments

Uncorked

Five toast-worthy sparkling sakés, boozy hot cocoa three ways, blood orange cocktails, and columnist Frank Bruni on cocktails with dinner, his favorite bars in New York, and Japanese whiskey in Hong Kong.

Old Fashioned

David Wondrich revives the Moral Suasion, a sweet but powerful 19th-century sipper. Read More »

Taste Test

Orgeat syrup is at the sweet center of many tiki classics.

Gear

Cozy up to a few of our favorite teapots.

Elements

A walnut-based digestif adds depth and spice to winter cocktails. Read More »

Mix It Up

DIY Irish Cream makes an oh-so-decadent treat. Read More »

Cravings

Bananas get spiked with whiskey for a classic southern dessert.

Quench

A thirsty traveler discovers the universal language of tea.

Bonus Articles

Imbibe's 2014 Beer Person of the Year, Greg Engert, tells us which beers he's most excited to drink this year. Read More »

Erick Castro shares his experience of opening and running Polite Provisions, Imbibe's 2014 Cocktail Bar of the Year. Read More »

Imbibe's 2014 Coffee Person of the Year, Mark Hellweg, talks about the process of building a better brewer. Read More »

The Multnomah Whiskey Library’s Tommy Klus's favorite whiskeys of the moment. Read More »

Five questions for wine blogger, Elaine Chukan Brown. Read More »

Dave White chats about making the perfect cider. Read More »

Patrick Cappiello's ultimate playlist. Read More »

A wine traveler’s guide to Paso Robles. Read More »

10 Paso Robles wines to try. Read More »

A guide to Mourvédre. Read More »