Imbibe Magazine

6 days ago | imbibemagazine.com | Penelope Bass

It’s an odd sensation to feel nostalgic for something you never really had. Growing up, my parents refused to keep soda in the house. The only time I could partake would be at birthday parties or sleepovers. I never developed a taste for cola, but fruit-flavored soda still entices me to this day. So it would be fair to describe my demeanor as “giddy” when I received the new Grape Fizz Ale from New Belgium.

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.

2 weeks ago | imbibemagazine.com | Emily Saladino

After weeks of withholding, warmer temperatures have finally arrived where I live in New York. I’m celebrating by ditching the wool layers when I take my dog on morning walks, and embracing wines that taste like springtime. One recent favorite is Neverstill 2023 Chenin Blanc, a zippy bottle from an area near New York’s Finger Lakes. While the Finger Lakes is among the most established wine-growing regions in the eastern United States, Neverstill is a relatively new operation.

2 weeks ago | imbibemagazine.com | Joshua M. Bernstein

Living in suburban Collierville, Tennessee, some 30 minutes southeast of Memphis, Maggie Emerson was used to traveling for locally brewed beer. Memphis and greater Shelby County counted more than 15 breweries, but “there wasn’t one with a taproom within a 20-to 30-minute drive,” says Emerson, a married mom of two kids.

2 weeks ago | imbibemagazine.com | Wayne Curtis

Let us say a few words about the Duck Fart. I promise they will be mercifully few. Lore decrees that this drink was invented in 1987 at the Peanut Farm bar in Anchorage, Alaska, by a bartender named Dave Schmidt. It consists of Kahlúa, Bailey’s, and Crown Royal, layered like the flag of an unknown yet undoubtedly undesirable country. No one seems to remember why it was called that, but the cocktail became popular enough that it was soon considered Alaska’s state drink.