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

Restart and Reboot

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Imbibe Magazine • NUMBER 95 JANUARY/FEBRUARY 2022

What We're Drinking Now: Compass Box Orchard House Blended Malt Scotch Whisky

At the Market: Grapefruit

A Few of Our Favorite Things

Anatomy of a Drink: Affogato

5 to Try: Sake with Alyssa Mikiko DiPasquale

Three Ways: Brunch Cocktails • From no-frills Mimosas to Bloodys stacked high with triple-decker garnishes, brunch cocktails are the bona fide stars of that magical weekend window. We’ve rounded up three cocktails—from fruity and bubbly to jammy and decadent to downright refreshing—for all types of brunchers.

Day Trip: Leslie Merinoff Kwasnieski, Matchbook Distilling

Q&A with Mallory O’Meara

Mixopedia: The Legend of Irish Coffee • The legend surrounding Irish Coffee’s sudden popularity some 70 years ago has long held that an American newspaper reporter stopped at an obscure airport in Ireland, where he discovered an unheralded hot drink made of robust coffee and Irish whiskey capped with heavy country cream. He brought his thrilling discovery back to America, like Howard Carter returning from Egypt with spoils from Tutankhamun’s tomb. The American public swooned and the drink took off. It swiftly became a classic, among the most comforting of winter comfort drinks.

Taste Test: Blended Irish Whiskeys

Gear: Japanese-Style Teapots

Elements: Branca Menta

The Imbibe 75 • People and places that will shape the way you drink in 2022.

Drinks Atlas: New Zealand

Cravings: Smoky Chicken Ragu with Mezcal, Chiles and Olives

Quench: Untold History • Ever since I was a young kid, alcohol has always fascinated me. Not the act of drinking, but the history, culture, and shenanigans that go along with it. I grew up on stories of Prohibition, bootlegging, and my great-great-uncle Frank, who was a rumrunner. He used to tell me about evading the law and delivering alcohol to shady characters in Alabama. And I didn’t just hear these types of stories from my great-great-uncle, but also from my father, who would regale me with anecdotes from his youth, when he would steal whiskey from a local bootlegger and moonshiner, and help him to make hooch.