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 |
laist.com | Caroline Pardilla
Why now: It's often true that while Mom is fairly easy to spoil on her special day, Dad.... let's just say it's a challenge. But you and Pop in a bar with a glow on your faces — well, now you're talking. Why it matters: Because whiskey comes in hundreds of different varieties (for real — Tam O'Shanter has 700) and you need to at least try some of them in this lifetime . If your dad is like mine, he's generally the more difficult parent to shop for, especially for Father's Day.
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1 month ago |
imbibemagazine.com | Caroline Pardilla
What home bartender hasn’t dreamed of creating their own personal bar? A unique space beyond a kitchen counter or a bar cart where they can entertain friends, proudly display their liquor collection, and show off their skills behind the stick.
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1 month 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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2 months 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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2 months 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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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