No. 43: May/June 2013 - Imbibe Magazine Subscribe + Save

No. 43: May/June 2013




    The Red Velvet, Apricot Fizz, Blue Moon Cocktail, Détente, Spring Pimm’s Cup, A Walk in the Weeds, Patricia Anne, Django Reinhardt, High Noon, The Graduate, Gin Smasher, Dead Man's Wallet, The Gent and the Jackass, The Rust Belt


    Coffee & Tonic, Cereal-Milk Cold-Brew Coffee, Vietnamese Coffee, Pomegranate Ginger Ale, Cocoa Nib Cream Soda, Cardamom Cola, Earl Grey Orange Pop, Red Hot Sparkler, Almond Milk


    Spicy Whole-Grain Pub Mustard


    Simple Cocktails

    A Four-Ingredient Challenge. Read More »

    Cream of the Crop

    Crisp, clean and lightly fruity, America’s homegrown cream ales are on the rise. Read More »

    Pop Science

    Homemade sodas are fast, fresh and bursting with flavor.

    Playing the Odds

    In Central California, antique and international varietals are giving King Cabernet some competition.

    A City Built on Yesterday

    The past and the future find common ground in New Orleans cocktails Read More »



    An alluringly bitter Italian soda, iced coffee three ways, and New Orleans chef Donald Link of Cochon on his Cajun roots, the staples that stock his home bar and which guilty pleasures top his road-trip checklist.

    Old Fashioned

    David Wondrich explores the extravagant origins of the Blue Moon Cocktail. Read More »

    Taste Test

    Which club sodas shine brightest?


    We find out which jiggers offer mixing precision.


    Celery lends an earthy zest to springtime cocktails. Read More »


    For Father Bill Dailey, hospitality is the key to success in both priesthood and bartending.

    Mix It Up

    A simple DIY almond milk might be your coffee’s new main squeeze.

    Scene Scout

    Where to drink in Cleveland’s Ohio City district.


    From pretzels to hot dogs, this beer-spiked condiment cuts the mustard.


    Connecting to family roots through winemaking.

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