Imbibe Magazine

Imbibe is your ultimate guide to drinks culture, from wine, spirits and beer to coffee, tea and everything in between. Every issue features the world’s top drink destinations, recipes, how-tos and in-depth stories covering the fascinating people, places and flavors of liquid culture.

Recipe Index

Cheers to Twenty

Imbibe Magazine

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What We're Drinking Now: Chambéryzette Strawberry Aperitif

At the Market: Hibiscus

A Few of Our Favorite Things

Three Ways: Sidecar

Anatomy of a Drink: Old Cuban • As Imbibe celebrates its 20th anniversary, we’re looking back at some of the influential recipes that shaped the last two decades.

Take 5: When Modern Becomes Classic

Behind the Scenes: The Sports Bra • On April 1, 2018, Jenny Nguyen was crowded around a single TV in the corner of a sports bar watching a women’s basketball game with friends. Four years later to the day, the longtime Portland, Oregon, chef opened The Sports Bra, a bar and restaurant dedicated exclusively to women’s sports. Following a financial investment in 2024, The Sports Bra is now franchising to four new cities. Nguyen shares how it all started, and why sometimes the simplest choices have the biggest impact.

Q&A with Michael and Zara Madrusan

Mixopedia: Finding Clarity • Absolutely clear cocktail ice—transparent as Steuben glass, free of disfiguring air bubbles—has been something of a holy grail among home hosts for decades. As early as 1963, a clearly frustrated Mrs. C.H. Halneisan wrote to her local paper in Akron, Ohio, asking if anyone could tell her “how to make ‘crystal clear’ ice cubes using my own trays and refrigerator. I have asked this question for years but no one seems to know the answer.”

Taste Test: Nonalcoholic Pilsners • Few beers are as refreshing as crisp, classic pilsners. Thanks to the nonalcoholic (NA) beer boom, there’s no shortage of options that everyone on the porch or at the cookout can enjoy. During the last five years, sales of NA beers were up nearly 160 percent, according to a 2026 Brewers Association report. Whether you’re taking the afternoon or night off, or are into NA for the long haul, there’s a pilsner for you. Here are some of our favorites.

Tech Sheet: Méthode Champenoise • There’s more than one way to make wine sparkle. High-end bubbles like Champagne, Crémant, and Italy’s Franciacorta rely on méthode Champenoise, also known as traditional method or méthode traditionelle. It’s more labor-intensive than the tank method used to make Proseccos and more precise than pét-nat’s ancestral approach. The primary differences among all these techniques are where and how the effervescence-inducing second fermentation takes place. Whether you taste the difference in the finished wines might just depend on how long you’ve been celebrating.

Elements: Sparkling Wine

Characters: David Wondrich • Enjoy a good cocktail? Thank David Wondrich.

Whiskey River • HOW AMERICA FELL IN LOVE WITH BOURBON AND RYE, AGAIN.

Toasting 20 • IMBIBE CELEBRATES TWO DECADES OF DRINKS

Organic Growth • AFTER A SLEEPY STRETCH, ALL-NATURAL BEER IS SPROUTING.

White Hot • In a warming world, grapes of the Southern Rhône Valley are thriving stateside.

Lessons in Cafecito • Brewing up Cuban coffee in Little Havana.

Drinks Atlas: Costa Rica, Central America

Scene Scout: Pittsburgh, Pennsylvania

Cravings: Rum Raisin Ice Cream

Quench: The Key Ingredient