Imbibe Magazine

Back in 2011, Imbibe ran our first-ever feature on Irish whiskey. At the time, you could count all the operational whiskey distilleries in Ireland on one hand, and still have a digit (or two, depending on how you defined “operational”) left over. Today, though, you’d need to recruit the fingers and toes of a couple of close friends to count up Ireland’s whiskey distilleries, while still relying on those appendages to hoist another round. The Irish boom isn’t only bringing a rising tide of whiskey to the world—it’s giving distillers and blenders a fresh opportunity to flex their creative muscles. We dive into today’s world of Irish whiskey starting on page 40, and share some of the ways Irish producers are making such distinctive spirits. And while there are individuals…

Dive even deeper into Irish whiskey at imbibemagazine.com where we’ll be exploring the category more on Radio Imbibe and sharing some favorite bottles. Explore the evolving side of historic Rioja with a roundup of wines that push the needle. Find more recipes that incorporate the bright, fragrant pop of yuzu, like this mezcal refresher from MayRee in New York City. facebook.com/imbibe threads.net/@imbibe pinterest.com/imbibe instagram.com/imbibe…

With combined inspiration from two historic drink styles, Savoia Orancio marks the newest expression from ItalSpirits, which released the product stateside in December. Created by Giuseppe Gallo, a veteran of the bar industry who also launched the now-ubiquitous bergamot liqueur Italicus in 2016, Savoia Orancio is an Italian vermouth made with an orange wine base. Gallo noted he was inspired by the ancient winemaking traditions of Georgia, and so the Italian white wines used to make the Orancio were left on the grape skins, contributing the amber color and richer profile. From there, the vermouth is infused with citrus including sweet and bitter oranges, lime, and bergamot, and complementary spices like ginger and saffron. The result is a bright but complex vermouth well suited to sipping on ice with…

Distinct and divisive, cilantro likes to make its presence known. For those who think it tastes like soap, well … we have plenty of other recipes in the issue. But for those who can’t get enough of the pungent herb also called coriander (cilantro is its Spanish name), why not utilize it beyond the bounds of the kitchen? The tender herb’s peppery flavor and subtle citrus notes make it a natural match for earthy and acidic cocktails. At Adiōs in Birmingham, Alabama, co-founder and beverage director José Medina Camacho uses cilantro in multiple applications for his verdant riff on a classic Daisy. An herbaceous cilantro-honey syrup adds sweetness, while crushed coriander seeds are infused into bitter aperitif Cap Corse for another layer of complexity. A few drops of bright green,…

CornStar Martini. At New York City cocktail lounge Bar Bonobo, bartender Gelo Honrade puts a playful spin on the drink with a house-made vanilla popcorn syrup. “I work a lot with fresh ingredients, and I was inspired by corn but wanted to make something unique,” explains Honrade. The riff takes the cocktail’s traditional vanilla element and imbues it with the toasty flavors of popcorn kernels. To make the syrup, roast 1 cup of popcorn kernels with 2 teaspoons of sugar and 1 tablespoon of butter in a heavy bottom pot on medium heat for about 5 minutes until evenly toasted (keeping heat low enough so the kernels don’t pop). Add 2 cups of sugar and 2 cups of water to the kernels and simmer over medium-low heat for 30 minutes.…

Margarita Time by Caroline Pardilla The country’s most popular cocktail takes center stage in this smartly designed book by Caroline Pardilla, a pioneering drinks blogger-turned Imbibe digital editor. With more than 60 recipes, including a frozen mango slushy and crisply vegetal Margarita Verde, it’s a comprehensive roadmap to warm-weather cocktailing. $19.99, bookshop.org Hand-Carved Muddler Muddling is less of a chore than an art with these hand-carved tools from Portland, Oregon–based barware boutique Bull in China. Made from locally sourced Oregon black walnut, the 11.25-inch tall beauties have ergonomic grooves that make it easy to hold from the side or twist from above. Perfect for cocktails like Mojitos or Juleps, the muddler is available in all wood, solid copper banded, or solid brass banded. $55, bullinchinapdx.com Sudachi Duo The citrus fruit…