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HOMEIN THE MAGAZINEBACK ISSUES | MARCH/APRIL 2010


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No. 24: March/April 2010


FEATURES

Pair & Share

Choosing the best wines for the way you really eat.

BONUS: Sommelier Smackdowns

BONUS: More of a beer geek? 10 tips for perfect pairings with your next pint.

 

Clearing the Way READ »

Vodka gains new momentum behind the bar.

BONUS: 13 Vodkas to Try

RECIPE: Vesper

RECIPE: Granadilla Cocktail

RECIPE: White Russian

RECIPE: Blue Dahlia Cocktail

 

The Beer Down Here READ »

With nearly a dozen microbreweries, Asheville, N.C, is a beacon of southern brewing.

 

Small Wonders

10 tiny coffee roasters making a big splash.

BONUS: Six more microroasters who prove that less is more.

 

All Together Now READ »

Sometimes two (or three or four) brewers are better than one.

 

 

DEPARTMENTS

Uncorked Drink news you can use.

BONUS: Q&A with cocktail guru Tony Abou-Ganim.

RECIPE: Molly Wizenberg's Whiskey-Soaked Dark Chocolate Bundt Cake

 

Dr. Cocktail The Elusive Sophisticate: Tracing the history of the

Nevins cocktail.

 

Distilled Your questions, expert answers. Ask your own question by clicking  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Taste-Test Coffee stouts that pack a punch.

 

Gear Which wine saver will be your savior?

 

Elements The powerful allure of Fernet Branca. READ »

 

Characters Jay Hendrickson can tell you everything you ever wanted to know about Herbsaint. READ »

 

Mix It Up How to brew tea using the traditional Gong-fu method.

 

Scene Scout Where to go now, from Brooklyn Wine Exchange to The Tar Pit in Los Angeles.

 

Cravings Not so humble rum/cream-filled donuts.

RECIPE: Not So Humble's Baileys Vanilla Bean Fudge

 

Quench Mamajuana: For a twiggy Dominican elixir, island roots run deep.

 

RECIPES

Cocktails Nevins, Perfect Manhattan, Retaurateur, Appetizer à l’Italienne, Toronto, Eldersour, Gypsy, Staraya Modnaya


Cravings Rum/cream-filled donuts from Miss Humble.


How-to Gong Fu Tea Ceremony

 

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