Penelope Bass
Managing Editor at Imbibe Magazine
Managing editor at @Imbibe Magazine, writer, adventure seeker and enthusiastic eater.
Articles
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1 week ago |
imbibemagazine.com | Penelope Bass
In drinks, as in all things, it’s good to have your expectations or preconceptions completely blown out of the water from time to time. My first uttered words upon tasting the Artesanal Arroqueño agave distillate from Paquera are not exactly suitable for print, but the gist was “Wow.” The world of mezcal is fascinating for a myriad of reasons, from its lengthy cultural history to its many unique production methods.
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2 weeks ago |
imbibemagazine.com | Penelope Bass
The now all-encompassing nonalcoholic category is leaving no drinkers behind regardless of beverage preference, including myriad options for aperitivo hour. From boldly bitter, botanically driven expressions to the bright and bittersweet doppelgängers of familiar brands, alcohol-free aperitifs offer easy-drinking options whether you’re assembling a simple spritz or experimenting with spirit-free mixology.
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3 weeks ago |
imbibemagazine.com | Penelope Bass
Less than two hours north of New York City up the Hudson River Valley, Beacon benefits from its proximity to the metropolis while maintaining its small town charm, with a population that hovers right around 15,000.
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1 month ago |
imbibemagazine.com | Penelope Bass
A barspoon is no ordinary stirring device. Many bartenders count it among their most essential tools. For the home bartender, it can help to immediately level up technique and efficiency by providing the perfect shape and ergonomics for a smooth, quick stir—key for precise chilling and dilution. As a bonus, many barspoons function as multitools. Spear a garnish, muddle some fruit, or crack ice in a jiffy. Stir things up with one of our favorites.
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1 month ago |
imbibemagazine.com | Penelope Bass
It took six full months for a bottle of the Planteray Cut & Dry Coconut Rum from Maison Ferrand to finally hit my desk. But I am happy to report it was worth the wait. The timing couldn’t have been better. New York is finally getting hints of warmer weather, and I’ve been shaking up Mai Tais in anticipation. But with a pile of awards and no small amount of fan-obsessing in the spirits community, the Cut & Dry had to measure up to a pretty high bar.
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RT @hannaleeny: "Say yes to the scary things. Even if it ends up a disaster, at least you'll learn something," says @penelopebass, Managing…
RT @imbibe: Congrats to @emmajanzen and @momose_julia on their #JBFA win for The Way of the Cocktail! Check out this piece from last year o…
Always a pleasure to fall down a rabbit hole with the endlessly fascinating @DavidWondrich
A look behind the scenes at the work @NRothbaum and I did to bring out the forthcoming Oxford Companion to Spirits and Cocktails, courtesy of @penelopebass at @imbibe: https://t.co/R8VYsdJcus
