No. 40: Nov/Dec 2012 - Imbibe Magazine Subscribe + Save

No. 40: Nov/Dec 2012



    Season's Bounty

    Celebrate the fruits of winter in your holiday cocktails.

    2012 Holiday Gift Guide

    50 great ideas to fit every imbiber's budget.

    A New Day for Chardonnay

    American winemakers are letting the classic grape speak for itself.

    Wheat of the Moment

    Warming wheat wine ales make an ideal cold-weather companion. Read More »

    Coffee After Dark

    Six classic after-dinner coffee drinks revisited.

    Up and Away

    Whatever you do, don’t call Toronto’s growing cocktail and beer scenes provincial. Read More »



    A winter-ready Montana chai, where to go for the ultimate Tom & Jerrys, and Ree Drummond on her favorite coffee-fueled winter indulgence.

    Old Fashioned

    David Wondrich brings an old-school bartender out of the shadows. Read More »


    Moscato is Northern Italy’s brunch bubbly at its best.


    Hot chocolate pots mix up a favorite wintertime treat.


    Give your cocktails and punches an exotic twist with Batavia Arrack. Read More »


    In Texas’ High Plains, Cliff Bingham has made viticulture a family affair.

    Mix It Up

    DIY spiced rum adds a kick to your holiday gift-giving.

    Scene Scout

    The SoCal bean scene gets geeky with a six-seat experimental coffee bar.


    A bourbon-rich bread pudding hits a sweet note.


    Coming home to a father’s Brandy Alexanders.



    Dick Francis’ Special, The Spotted Pig's Mulled Wine, Western Passage, Bushwacked, Javanese Yule, The Softer Side, Nutty Squirrel, The Spiced Apple, Winter Pisco Punch, Solstice Sunset, Kumquat-Cardamom Sidecar, The Brown Turkey, Cranberry Smash, Keoke Coffee, Don the Beachcomber’s Coffee Grog, Café Brulot, Spanish Coffee, Irish Coffee, Café Pucci, Athol Brose, Wasabi Caesar, Rumhattan, Dad’s Brandy Alexander


    Bread Pudding With Dried Sour Cherries in Vanilla Bourbon Sauce


    Homemade Spiced Rum

    Buy now!

    Click here to buy this issue.

Enjoying Imbibe?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.