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A little prep goes a long way when it comes to cocktails on the go, an idea Kara Newman embraces to the fullest in her book Road Soda. For her flask Hemingway Daiquiri, the drink’s essentials are frozen at an angle inside the flask (which allows the ice to loosen quickly) before adding the rum when ready to drink.

¾ oz. fresh lime juice
½ oz. fresh grapefruit juice
½ oz. maraschino liqueur (Newman uses Luxardo)
½ oz. water
2 oz. white rum

Funnel the lime juice, grapefruit juice, maraschino liqueur and water into a flask. Cap the flask tightly, then set it in the freezer at 45-degree angle and freeze for at least 3 hours. Decant the rum in another container separately.

When ready to drink, open the flask and pour in the rum using a funnel. Shake vigorously until all of the ice has melted.

Reprinted from Road Soda: Recipes and Techniques for Making Great Drinks Anywhere by Kara Newman. Copyright 2017 by W&P. Published by Dovetail Press, a publishing imprint of W&P.

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Despite the fact that Misty Kalkofen and Kirsten Amann first pitched the concept for Drinking Like Ladies over a decade ago, the duo’s excitement about sharing their book (out June 19) with the world has never waned. Both Bostonians, bartenders and writers, Kalkofen and Amann first joined forces in 2007 to form the Boston chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC). The group, which became the Toast Club in 2017, met monthly to dust off vintage cocktail recipes, nerd out on their blog, discuss women’s history, and plan events like a Jazz Age-themed cocktail party, which raised $15,000 for Jane Doe, Inc.

Built on a foundation of “strong cocktails from strong-minded women who would never pigeonhole you into a ‘skinny girl’ cocktail” Drinking Like Ladies spotlights 75 often unsung female pioneers, such as musician Melba Liston, Supreme Court Justice Ruth Bader Ginsburg and Colombian activist Policarpa Salavarrieta; each woman’s bio and illustration is paired with a cocktail recipe from one of today’s top female bartenders. Imbibe’s July/August 2018 issue features a profile of Kalkofen and Amann, and here they discuss inspiring women in the industry, past and present.

Favorite historic bartender:
Kirsten Amann:  I had the pleasure of learning about Alice Guest, though I don’t know too much about her because she owned a bar pre-Revolution. At that time,...

Chez Panisse veteran and Vienna-based food writer Bernadette Wörndl adds tart rhubarb to a vibrant spritz in her new book, Fruit. “Capture the spring, boil it up and turn it into a summer drink,” Wörndl says, and who could argue with that? This recipe serves 4.

7 oz. rhubarb syrup
1¼ oz. dry vermouth
¾ oz. gin
Cold sparkling water or prosecco
Tools: shaker, strainer
Glass: cocktail
Garnish: rhubarb strip

In a shaker, combine all the ingredients (except the water or prosecco) with ice and shake well. Strain into 4 chilled glasses, add 1-2 ice cubes per glass and top with sparkling water or prosecco to taste. Garnish.

Rhubarb Syrup: Add 100 grams of sugar to a saucepan over low heat, allowing the sugar to slowly melt without stirring. Zest and juice 1 orange, reserving the zest and adding the juice to the pan, stirring to loosen the melted sugar. Add 3½ oz. of water and boil until the sugar is dissolved and the syrup has formed. Reduce heat to a simmer. Split 1 vanilla bean and add it to the syrup along with the orange zest. Then add 500 grams of chopped rhubarb to the syrup, simmering for 3-4 minutes before straining out the solids. Allow the syrup to cool, it will keep in the fridge for up to 2 weeks.

Reprinted with permission from Fruit: Recipes that Celebrate Nature by...

A delicious collision between Old World brewing and New World craft, Braupakt Hefewiessbier is a collaborative brew between Germany’s Weihenstephan (the world’s oldest continually operating brewery) and U.S. craft beer pioneer Sierra Nevada. Brewmasters Tobias Zollo of Weihenstephan and Scott Jennings of Sierra Nevada developed the recipe over the course of nearly a year. Not quite a mash-up of styles, the beer pours lightly cloudy with pleasant aromas of banana and clove typical of a classic wheat beer. But the malty sweetness is complemented by a bright bitterness from the addition of Amarillo and Chinook hops, hinting at an American pale ale—Sierra Nevada’s flagship brew. The limited release beer will be available nationally through the summer. See for distribution. 

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In a place like New Orleans, where bars are part of the city’s DNA, choosing a neighborhood spot to call your own might seem like a tough choice. But Marjie’s Grill chef Marcus Jacobs says it all comes down to convenience. “If you ask anyone in the service industry in New Orleans what their favorite bar is,” he says, “it’s either the one that’s closest to their work or closest to their house.”

For Jacobs and partner/general manager Caitlin Carney, that spot is Carrollton Station. Current owners Mike and Colleen Miller bought the bar in 2013 after being regulars since the early 90s. While they don’t know the building’s entire history, Mike says it formerly housed a restaurant, neighborhood grocery and a brothel before becoming Carrollton Station Bar in 1980. By the time they aimed to purchase the business, “it had lost a little of the neighborhood bar aspect and was focusing more on live music, so we changed that around, and now we do very infrequent live music but have a great neighborhood bar,” Miller says. “Some people would suggest it’s a dive, but I think that’s only because neighborhood bars have been on the decline for so many years that folks don’t really know the difference between a neighborhood bar and a dive bar.”

Tales of the Cocktail kicks off its 16th year in New Orleans on July 17, and we’re excited to once again be sponsoring the festivities! With new leadership, the foundation will have an even stronger focus on education and giving back to the community. And with more than 200 seminars and events scheduled this year, there’s plenty to chose from. Tickets are on sale now and selling out quickly, so be sure to get yours in time.

For more information and the full events calendar, click here.

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Washington, DC bartender Tony Burke created this this Bananas Foster–inspired bourbon cocktail as a tribute to his dessert-loving father.

2 oz. Angel’s Envy bourbon
½  oz. ginger syrup
½  oz. Giffard banana liqueur (Banane Du Bresil)
¾ oz. fresh lemon juice
Tools: shaker, strainer
Glass: double rocks
Garnish: 3 dashes of Bittermens Tiki Bitters, banana slice

Add all the ingredients (except the bitters) to a shaker with ice and shake to chill. Double strain into a double rocks glass over a large ice cube. Garnish with 3 drops of tiki bitters and a banana slice.

Tony Burke, Chicken + Whiskey, Washington, DC

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Retreat Gastropub beverage director Tim Wiggins pours a cocktail at the bar.

With roots in upstate New York, Denver and Philadelphia, food writer, photographer and recipe developer Sherrie Castelleno moved to St. Louis over a year ago when her husband started a new job in the city. Thanks to her background in the service industry (in addition to working as a private chef, she also hosts a monthly dinner series called Of All The Places I Call Home), she has a knack for finding a city’s best food and drink spots, so it didn’t take long for her to settle into St. Louis’s fast-growing culinary scene. “The Midwest (and smaller cities in general) is kind of having a moment,” Castelleno says. “You can do whatever you want to do and be whoever you want to be here and still live comfortably. And that translates into a burgeoning food and drink scene. The people here are open and ready and embracing it all.”

Here’s how a perfect day in St. Louis looks for Castelleno.


“I spend a lot of my mornings drinking Americanos and writing emails at Kaldi’s Coffee on Demun, my neighborhood coffee spot,” says Castelleno. Named after the Ethiopian goat herder who is said to have discovered the caffeinated effects of coffee in the...

This campfire-inspired Old Fashioned honors a father who taught his son everything he knows about the outdoors, including how to harvest fresh maple syrup.

2 oz. Angel’s Envy bourbon
¼ oz. Laphroaig 10-year
¼ oz. Gifford creme de cacao
¼ oz. maple syrup
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: spritz of rye whiskey

Combine all the ingredients into a mixing glass. Stir to chill, then strain over a large ice cube. Finish with a spritz of Angel’s Envy rye.

George Englestad, Seattle

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Julie Reiner’s name is often one of the first mentioned when talking about how the modern cocktail revival began. Her beautiful Art Deco-style bar Flatiron Lounge helped pave the way for many cocktail bars in New York City and beyond, and this month marks the 10-year anniversary of her other pioneering bar, Clover Club.

Inspired by the classic cocktail of the same name (and an 1800’s-era drinking club comprised of a consort of journalists who met monthly at the Bellevue Hotel in Philadelphia), Reiner opened Clover Club on Smith Street in 2008. She had recently relocated from Manhattan to Brooklyn, but after moving it quickly became apparent that she’d need to bring quality drinks to the area. “There were no comfortable neighborhood joints that looked really great and served fantastic cocktails,” she recalls. “So I talked to some friends in real estate, and then I started talking to David Wondrich, who lived in this neighborhood. I told him I thought it would be a cool spot for this cocktail bar, and he agreed—later, of course, he told me that he just selfishly wanted Clover Club to be close to his house.”

Outside of the hustle of the Flatiron district, Reiner knew Clover Club would need to be very different from Flatiron Lounge. “We wanted to create a pre-Prohibition cocktail bar where you could go out and have phenomenal cocktails made with top-notch ingredients, but we also wanted it to be a neighborhood bar that people would visit multiple times a...

For the Gin Blossom cocktail—Julie Reiner’s house Martini variation at Clover Club in New York City—apricot eau de vie brings a lightly floral element to Bianco vermouth and Plymouth-style gin.

1½ oz. Plymouth Gin
1½ oz. Martini Bianco
¾ oz. apricot eau de vie
2 dashes orange bitters
Tools: barspoon, strainer
Glass: Nick and Nora
Garnish: orange twist

Stir all the ingredients in a mixing glass with ice until chilled. Strain into a Nick and Nora glass and garnish.

Julie Reiner, Clover Club, New York City

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Julie Reiner calls this combo of old tom gin and vibrant snap peas a “Clover Club classic,” thanks to the way co-owner Tom Macy balances fresh, seasonal flavors. “It tastes like spring in a glass,” she says.

2 oz. old tom gin
¾ oz. fresh lemon juice
¾ oz. simple syrup (1:1)
½ oz. dry vermouth
4 fresh sugar snap peas
8-10 tarragon leaves
Tools: muddler, shaker, strainer
Glass: rocks
Garnish: 2 sugar snap peas

In a shaker tin, muddle the snap peas and tarragon leaves in simple syrup. Add the other ingredients and ice, then  shake until chilled. Strain into a rocks glass over crushed ice and garnish.

Tom Macy, Clover Club, New York City

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The Clover Club cocktail is so beloved that it even has a bar in Brooklyn, New York, named after it. “Gin, berries and lemon make for a trifecta of great flavor,” says co-owner and founder Julie Reiner. “Those berry flavors go so well with the botanicals of gin and a little egg white gives it a creamy mouthfeel. It’s so delicious.”

1 ½ oz. gin (Reiner uses Plymouth)
½ oz. fresh lemon juice
½ oz. dry vermouth (Reiner uses Dolin)
½ oz. raspberry syrup
¼ oz. egg white (pasteurized if you like)
Tools: shaker, strainer
Glass: cocktail
Garnish: raspberry

Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled glass.

Raspberry Syrup:
1 part raspberries
1 part water
2 parts sugar

Muddle the raspberries and mix thoroughly with the sugar. Let sit for 20-30 minutes until the mix becomes thick and syrupy. Add the water and stir until all of the sugar is dissolved. Strain through chinois. Note: Never boil this syrup on the stove. The raspberries will cook and their flavor will change entirely.

Julie Reiner, Clover Club, New York City

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Inspired by the vibrant color and flavor of fresh carrots, this carrot cocktail adds three other earthy ingredients to the mix—turmeric, cinnamon and ginger—to complement the veggie’s inherent sweetness.

1¾ oz. tumeric-cinnamon vodka
1 oz. carrot juice
¾ oz. ginger liqueur
1 splash fresh lime juice
1 oz. absinthe
Tools: barspoon
Glass: rocks
Garnish: sage leaf

Combine the vodka, carrot juice, lime juice and ginger liqueur in a mixing glass with ice. Stir until chilled. Rinse a rocks glass with absinthe, then discard remaining spirit. Place one large ice cube in the glass, then strain contents of mixing glass into the glass. Garnish.

Turmeric-Cinnamon Vodka
Combine 10 oz. of vodka with 1 cinnamon stick and 1 Tbsp. of ground turmeric in a jar or bottle. Let sit for 3 days in a cool environment. Strain the ingredients out of the jar before using.

Jake Lefenfeld, Minnow, Baltimore

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Roberto Marrone pouring the housemade nucillo at ’E Curti.

Brothers Luigi and Antonio Ceriello were born in Sant’Anastasia, a Vesuvian village on the north slope of Mount Somma hewn from dark basalt. They went by the collective nickname ’e curti (“the short ones” in local dialect) due to their below-average height. For many decades, the brothers carried the name with them, first as circus performers who traveled the world, and ultimately as trattoria owners back home. Their eponymous eatery, ’E Curti, serves Vesuvian comfort food and nucillo, a stiff walnut liquor, to this day.

I never met the brothers; they both passed away by 1990. But I often eat at ’E Curti, now run by their extended family, making the detour to Sant’Anastasia whenever I head south to Naples. Over the years, I’ve gotten to know Angela, Vincenzo, Sofia and Roberto, who carry on the business, dutifully reproducing the food and drink of their predecessors according to century-old recipes.

Each time I sit down to a long lunch or dinner at ’E Curti, the Ceriellos conclude my meal with a complimentary glass of nucillo (more widely known as nocino) and an invitation to participate in the annual walnut harvest. After years of postponed invitations, I finally made it last year. My delayed attendance wasn’t for lack of interest, but rather because the date of the walnut...

Negroni Week is well underway, and with nearly 10,000 bars participating this year, many beautiful #imbibegram posts have been coming in from around the world. Scroll through some of our favorites above, and remember to tag your Instagram posts with #NegroniWeek and #Imbibegram when you’re out celebrating for a good cause!

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A rooibos tea infusion gently elevates this rum Negroni from the Freehand Hotel in New York.

1 oz. rooibos tea-infused rum (Fu uses El Dorado 3-Year)
1 oz. Campari
½ oz. Cocchi di Torino sweet vermouth
½ oz. Carpano Antica sweet vermouth
Tools: barspoon, strainer
Glass: rocks
Garnish: orange peel

Combine all the ingredients in a mixing tin with ice and stir until chilled. Strain into a rocks glass over ice. Garnish.

Rooibos tea-infused rum: Add 7 grams of rooibos tea to a 750 ml bottle of rum. Shake and let sit for 15 minutes. Strain through cheesecloth or coffee filter before use.

Karen Fu, Studio at The Freehand Hotel, New York City

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Named after one of the first films that Giorgio Armani outfitted (American Gigolo), the Negroni Week special at his namesake restaurant in New York gets an extra decadent twist with the addition of Cynar and Frangelico.

1½ oz. Campari
1½ oz. sweet vermouth
⅔ oz. Cynar
⅓ oz. Frangelico
3 drops chocolate bitters
Tools: barspoon, strainer
Glass: Old Fashioned
Garnish: chocolate shavings

Stir all the ingredients together with ice in a mixing glass. Strain into an Old Fashioned glass over one large ice cube. Garnish.

Armani / Ristorante, New York City

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This juicy spin on the Negroni from Portland’s Quaintrelle uses the French bitter liqueur China China Amer to bring out the familiar orange notes of the classic cocktail.

1½ oz. gin
½ oz. China China Amer
½ oz. Campari
1 oz. passion fruit purée
½ oz. fresh lemon juice
¼ oz. fresh lime juice
Tools: shaker, strainer
Glass: Collins
Garnish: grapefruit slice, sprig of mint, pinch of flaked sea salt

Add all the ingredients to a shaker with ice and shake well, then strain into Collins glass and add crushed ice and garnish.

Camille Cavan, Quaintrelle, Portland, Oregon

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Given their Italian roots, Caffè Umbria was excited to join the Negroni Week festivities by creating a special coffee blend just for the occasion. Aiming to embody the flavor of the iconic cocktail, the Negroni Week Blend uses a mix of beans from Mexico for their bittersweet flavors and Kenya for their citrusy backbone. The blend is roasted medium-light to accentuate the more delicate notes and the result is bright and balanced, just like its namesake drink. The blend is available now through the end of June, with $1 of every bag sold benefitting No Kid Hungry. $15,

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