Imbibe Magazine

JUNE 9, 2025

From historic neighborhood bars to modern craft cocktail dens, Indianapolis proves that it is operating in the shadows no longer. “I Bluebeard is just one of those places where everything is excellent: Food, wine, cocktails—all superb,” says Coy. I would say that we have nowhere to go but up.”

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Imbibe Magazine

MARCH 18, 2024

Whether you’re seeking a well-made craft cocktail, a beer brewed with local ingredients, or an education on mezcal, Tucson brings it home. In addition to their signature Old Fashioned, the bar, bottle shop, and part-time bakery crafts cocktails like the Notorious F.I.G. Exo Roast Co.

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VinePair

SEPTEMBER 2, 2024

It’s to celebrate the launch of Midori, this new Japanese liqueur.” This conversation, of course, never actually happened, but Midori — a bright green Japanese melon liqueur — did actually make its U.S. As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.

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Imbibe Magazine

SEPTEMBER 9, 2024

The neon-green Japanese melon liqueur was the passion project of Suntory founder Shinjiro Torii, although the product didn’t hit the market until 1964, two years after his death. Originally named Hermes Melon Liqueur, Midori is made using Yubari melons from Hokkaido and muskmelons native to Aichi and Shizuoka provinces.

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Imbibe Magazine

MARCH 31, 2025

When a local beer bar called The Hop opened in 2012, things started to change. It really opened the local scene to craft, even evolving to have a small cocktail menu, which I created for the bar, Marrero says. And when youre ready to start your craft beer journey?

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