Caroline Pardilla
Digital Content Editor at Imbibe Magazine
Digital Content Editor for @imbibe. 👀 my site ⬇️ for where else to find me.
Articles
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2 weeks ago |
imbibemagazine.com | Caroline Pardilla
12 oz. corn sugar for fermentation, plus 1 oz. for bottling1/2 tsp. champagne yeast1 tsp. yeast nutrient1 lb. fresh or frozen pineapple chunksSimple syrup (optional)Tools: fermenter, air lock, whisk, large pot, siphon, bottle fillerGarnish: Fresh pineapple wedgesDay 1Sanitize your fermenter, air lock, and whisk. In the fermenter, combine 1 gallon of water, 12 ounces of the corn sugar, and the champagne yeast. Whisk until the corn sugar is dissolved and the liquid is foamy on top, 30 to 60 seconds.
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3 weeks ago |
imbibemagazine.com | Caroline Pardilla
Just in time for the longer days, our March/April 2025 issue, features a taste test of alcohol-free aperitifs, a quickly growing category that allows for an aperitivo at any hour. Among the bottles featured is the new Wilderton Citrus Aperitivo. Last year, Wilderton Nonalcoholic Botanical Spirits, which is home to the first NA distillery and tasting room in the U.S., rebranded itself. Now it focuses solely on aperitivo options.
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1 month ago |
imbibemagazine.com | Caroline Pardilla
As a home bartender, you’re already adept at shaking a Margarita and stirring a Martini. But you probably didn’t realize that there’s a third technique you can add to your repertoire. And it’s one that’s easier than it looks and is sure to impress party guests: Throwing a cocktail. Even though flair bartenders and even cocktail bars like Imbibe 75er Milady’s in New York are doing it, the method has been practiced in bars for a couple of centuries.
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2 months ago |
imbibemagazine.com | Caroline Pardilla
The beauty of the Margarita, like many classic cocktails, is that its template lends itself well to experimentation. This is the premise of my book Margarita Time, a collection of Margarita recipes from bartenders around the world. But as I approached each drink maker about their original recipe, I was also curious to know how they like to make a classic Marg. Turns out no two recipes were the same.
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2 months ago |
imbibemagazine.com | Caroline Pardilla
I don’t like pickles, or anything briny and vinegary. But when I first encountered Donna’s Pickle Beer at Gilly’s House of Cocktails in San Diego, I was intrigued. Pickle-infused beer has been around for decades. But the Imbibe 75 Place to Watch uses this 4.4% ABV brew, which launched in 2023, to top off their house Michelada. This ingenious addition gives the savory brunch drink a compelling layer of flavor. Then I found myself sipping the beer on its own.
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It may be World Paloma Day but I'm all about #margaritamonday. 🙌 #swipeleft ♥️ In celebration, I splurged on the $26 margarita @pettycashla, which is made with high-proof @siembraspirits blanco, agave and sal de gusano. Siembra is owned by David S… https://t.co/3l4TeDSxiQ https://t.co/UyP2QjXcoj