Imbibe Magazine

Imbibe is your ultimate guide to drinks culture, from wine, spirits and beer to coffee, tea and everything in between. Every issue features the world’s top drink destinations, recipes, how-tos and in-depth stories covering the fascinating people, places and flavors of liquid culture.

Recipe Index

Green Acres

Imbibe Magazine • NUMBER 104 JULY/AUGUST 2023

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What We're Drinking Now: Bombay Sapphire Premier Cru Murcian Lemon

At the Market: Raspberries

A Few of Our Favorite Things

Anatomy of a Drink: Mai Tai

Three Ways: Spicy Margarita

5 to Try: Saison

Day Trip: Melissa Tavss, Tipsy Scoop

Q&A with Eric André

Mixopedia: Cool It Down • Welcome to the dog days of summer, when our thoughts turn to refreshing drink. (To be honest, they also turn to refreshing drink in fall, winter, and spring, but that’s another discussion.) Thirst rises in tandem with temperature, and in this season we seek out beverages that best refresh and revitalize.

Taste Test: Vermentinos

Gear: Picnicking Necessities

Elements: Tomatoes

Characters: Francis Schott and Mark Pascal • Restaurateurs Francis Schott and Mark Pascal set the stage for craft cocktails.

Field Goal • Heirloom corn brings flavor and history to whiskey.

Clear Idea • FOR ULTIMATE SUMMER REFRESHMENT, CLEAR SPIRITS KEEP IT CRISP AND CLEAN.

Growing Connections • Breweries are finding fertile partnerships with gardeners and plant collectors.

Known Unknowns • Uruguay wine remains a mystery to many—but that’s about to change.

Turning Point • Mexican coffee looks to its challenges, and its opportunities.

Drinks Atlas: Coffee in Mexico

Scene Scout: Walla Walla, Washington

Cravings: Coconut-Coffee Pops

Quench: Harvesting Happy Hour • Outside my kitchen window sways an Italian lemon tree I use for exactly three things: candied peel for apple brandy mincemeat; limoncello; and twists of prosciutto-thin peel that flood Martinis with perfect pools of swirling, limpid oils.