Imbibe Magazine

NOVEMBER 6, 2024

. $32 The Bartender’s Pantry: A Beverage Handbook for the Universal Bar The newest tome from bar industry vet Jim Meehan, co-authored by Emma Janzen with illustrations by Bart Sasso, delves into the essential non-alcoholic components that make cocktails shine. Perfect for starring in any coffee-centric cocktail.

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Dry Atlas

OCTOBER 9, 2024

When we’re drinking less or not at all, how do we get over that long-baked belief that alcohol = holiday indulgence, celebration, and largesse? Alcohol as an easy button When we stop to think about it, in popping the cork, we were relying on an easy button: asking alcohol to do a lot of jobs. Wishing you a luscious season!

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Wine Alcohol Sommelier Bar 98

Dry Atlas

JULY 24, 2024

Photo credit: Eli Percy Photo By Ashley Sunderland, The Sober Curator Contributor In the ever-evolving landscape of non-alcoholic beverages, (parentheses) emerges as a bold pioneer, challenging our perceptions of what a sophisticated drink can be. The result is a beverage that offers comfort and relaxation without the need for alcohol.

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VinePair

JULY 10, 2024

Exceptional Non-Alcoholic Beers In addition to six cartridges filled with natural aromas and flavors, the OneTap uses tap water and a malt mixture, adding carbonation and the appropriate amount of neutral grain spirit to create a drink that is said to taste just like beer, even if it wasn’t brewed and fermented in the traditional way.

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VinePair

DECEMBER 10, 2023

Unless you’re partying with a very specific crowd — or vacationing with one highly ambitious Brit — chances are that gin isn’t dominating any alcohol-adjacent conversations that arise. Oysters and alcohol have an epic love story , and their relationship takes center stage in this hedonistic how-to from Brooklyn institution Maison Premiere.

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VinePair

MARCH 17, 2024

But the Peach State’s wine dreams died on the vine when Prohibition swooped in early: Alcohol became illegal in the state in 1907, over a decade before it became a national edict in 1920. When it’s dry, it tends to be bitter,” says Craig Boyd, the winemaker for Georgia’s oldest and largest winery, Habersham Winery.

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VinePair

AUGUST 1, 2024

Many wine drinkers avoid the grape due to its reputation as “sweet,” while sommeliers and wine professionals sing its praises as a complex, age-worthy, high-acid wine. Ever come across a movie that has a 32 percent audience score but 90 percent critics score? That’s kind of like Riesling.

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VinePair

MAY 31, 2024

As the inky-hued Vinhão variety from up north in Vinho Verde/Minho serves a wickedly zesty zip of acidity combined with relatively low alcohol (and price), it’s often the pour of the party. And full disclosure, this is certainly not a haute pairing devised by posh sommeliers in decades past, but rather a marriage of coincidental convenience.

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Tales of the Cocktail

JULY 25, 2024

Held during Tales of the Cocktail, NOSC showcased a live judging across all of its spirits categories, both domestic and international, including whiskey, gin, brandy, baijiu, vodka, rum, agave spirits, liqueurs and non-alcoholic. More than 439 registrants entered the competition, which were reviewed by a panel of industry professionals.

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PubClub

JULY 16, 2024

s cherry blossoms, and Ambrosia Spritz, featuring bitters and liqueurs from local producer Don Ciccio & Figli. Guests can also order from a selection of wines chosen by sommelier and Centurion Lounge Wine Director Anthony Giglio, including wines from local vineyards in Virginia. A Nod to D.C.’s Please drink responsibly.

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PubClub

FEBRUARY 13, 2024

The cocktail menu, curated by award-winning mixologist Jim Meehan, features five specialty whiskey cocktails, including Drink a Peach with peach flavored whiskey and bitters and Mayme, Tailored, highlighting an American whiskey with ginger beer. 1 Must be 21 years of age or older to consume alcoholic beverages.

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VinePair

NOVEMBER 27, 2023

Some in the movement are using the spotlight to highlight Korea’s traditional drinks and drinking culture, incorporating unique Korean “sool” (alcoholic beverages) into their programs and emulating the atmosphere of Korea’s “pocha” or pubs. It starts with sweet, salt, and bitter at the same time. I call it a Korean rosé,” Park says.

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Dry Atlas

MARCH 26, 2024

By Fiona Hepher, Founder of Sansorium Two weeks ago, I had the privilege of joining a cohort of about 30 alcohol-free experts in London for the Second Annual World Alcohol-Free Awards. I’m excited to take you behind the scenes of the only competition in our industry solely dedicated to alcohol-free beverages.

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VinePair

APRIL 16, 2024

The deceptive sweetness of many liqueurs makes them harder to balance, like the bitter-tasting but sugar-loaded Campari. Liqueurs do have one advantage: alcohol. The drying aspect that alcohol brings allows for more complexity and depth in drink construction. There’s a reason why pastry chef’s love it,” Simó says.

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