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

Age & Beauty

Imbibe Magazine • NUMBER 123 SEPTEMBER/OCTOBER 2026

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What We're Drinking Now: Lágrimas del Valle "La Mesa del Charco" Plata Tequila

At the Market: Carrots

A Few of Our Favorite Things

Anatomy of a Drink: The Quill

Three Ways: Garibaldi

Take 5: The Endlessly Customizable Negroni

Behind the Scenes: Casamara Club • When Jason LaValla launched Casamara Club in 2018, soon joined by longtime friend Erica Johnson, the brand was ahead of the curve in the alcohol-free space, crafting grown-up, botanically driven sodas. Today, Casamara Club has become a darling of bars and restaurants across the country, and will soon be expanding their cocktail-inspired Superclasico line with two new expressions. LaValla and Johnson share how it all got started.

Q&A with Tiffanie Barriere

MIxopedia: Still Laughing at You • As the cocktail revival got underway a quarter century ago, giants roamed the Earth. The glassware was often colossal—Martini glasses the size of bird baths, rocks glasses that could double as beer steins, Margarita glasses like shallow lap pools atop saguaro-cactus stems.

Taste Test: Best Gins for Negronis • Because classic Negronis contain three equal-parts components, varying the gin can change the cocktail’s character. One bottle might play up the bittersweet Campari, while another brings out the vermouth’s botanicals. Whichever profile you’re keen to create, there’s a gin for your glass. Here are eight of our favorites.

Tech Sheet: The Science of Cocktail Dilution • Cocktails are beautiful blends of spirits and flavorful accompaniments ranging from vermouth to fresh citrus to bitters of every stripe. But water is also an essential component of every cocktail, typically diluting the drink’s potent bombast via water from melting ice. “Cocktails are just too strong without dilution—they’re simply not palatable,” says Jeffrey Morgenthaler, bartender and author of The Bar Book: Elements of Cocktail Technique. Morgenthaler is also co-creator of Bevnap, a smartphone app that includes calculation tools designed to bring cocktails in at an ideal ABV. But this target varies depending on the type of drink. Here are a few approaches to keep in mind.

Elements: Gentian liqueur

Characters: Binh Dao • Binh Dao is refining the art of a traditional Vietnamese spirit.

Built to Last • BARS THAT STAND THE TEST OF TIME.

Growing Pains • After craft beer’s boom, hop farms are navigating decreased demand.

Time Will Tell • DISCOVERING THE BEAUTY OF AGED ALBARIÑO.

Trends With Benefits • FUNCTIONAL BEVERAGES ARE WILDLY POPULAR. BUT DO THEY REALLYWORK?

Drinks Atlas: Yakima Valley, Washington

Scene Scout: St. Louis, Missouri

Cravings: Taralli (Italian Ring Crackers)

Quench: Friends & Family