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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1 week ago |
imbibemagazine.com | Caroline Pardilla
Tableside cocktails have long been the practice of high-end bars, such as Dukes Bar in London where a Martini order is elegantly rolled out on an antique trolley. But more bars and restaurants are using that personal touch to up their level of hospitality. In San Francisco, Holbrook House features a Champagne or Martini cart that can be summoned with the flip of a switch.
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3 weeks ago |
imbibemagazine.com | Caroline Pardilla
For our May/June issue, we celebrate the beauty of the Martini, exploring its history, navigating its place in the modern bar world, and even sharing our favorite takes on it. Consequently, as with most classic cocktails like the Manhattan and the Margarita, everyone has their personal preferences when making a Martini, from how they like to garnish it, to what sort of glassware they choose. So we tapped some industry drink pros to learn how they like to fix Martinis for themselves.
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1 month 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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1 month 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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2 months 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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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