Imbibe Magazine

6 days ago | imbibemagazine.com | Paul Clarke

Thailand is one of the world’s largest growers of sugarcane, but Thai rum’s been a relative rarity in the U.S. until now. Shakara Rum, which made its American debut last year, draws its name from the Sanskrit word shakar, honoring sugarcane’s long history in Southeast Asia. This molasses-based rum is produced and matured in the central province of Nakhon Pathom.

1 week ago | imbibemagazine.com | Wayne Curtis

Yield: 152 lb. powdered sugar1 (750ml) bottle of white wine1 (750ml) bottle of rum10 egg whites10 lemons2 sweet orangesTools: sieve, barspoon, whisk, bowlGlass: punchbowl and punch cups Combine the juice of the lemons and oranges with the powdered sugar in a bowl until the sugar is dissolved, and add a thin rind of orange. Stir and run the mixture through a sieve into another bowl. Slowly add the egg whites and beat it to a froth. Put the bowl in the freezer, allowing the mixture to freeze a bit.

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.

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.

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.