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

Timing is Everything

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Imbibe Magazine • NUMBER 109 MAY/JUNE 2024

What We're Drinking Now: Moshi Sparkling Water

At the Market: Lavender

A Few of Our Favorite Things

Anatomy of a Drink: Sangrita

5 to Try: Anaerobic Coffee

Three Ways: Kalimotxo

Day Trip: Tonya Cornett, 10 Barrel Brewing Co.

Q&A with Aaron Goldfarb

Mixopedia: Trolling Via Cocktail — The Hallelujah • In the fall of 1930, word of a new cocktail spread across the United States. It was called the Hallelujah Cocktail, and it consisted of brandy and rum, shaken with lemon, vermouth, and grenadine. It was several years before Prohibition ended, so most people first learned of it not in a bar, but when they received a postcard with the recipe printed on the front. Almost all of these were mailed from Colón, Panama, at the Caribbean end of the Panama Canal. Among those receiving postcards were many delegates headed to the annual meeting of the Four Square Gospel Church in Los Angeles.

Taste Test: Rice Beers

Gear: Paring Knives

Elements: Sotol

Characters: Colin Asare-Appiah • Colin Asare-Appiah is reshaping the bar world.

Fizz Factor • Bars spare no detail when it comes to carbonation and chemistry.

Big in Japan • Essentials and insights for exploring shochu, Japan’s signature spirit.

High Hopes • THC beverages are going from pipe dream to reality.

Moving the Map • A warming world is shifting the globe’s winemaking regions.

Pineapple Fields Forever • Tepache, traditional to Mexico, cautiously finds its way northward.

Drinks Atlas: Peru

Scene Scout: Downton Napa, California

Cravings: Tre Latti Cake

Quench: Lucky Number Seven