Travis Tober

In our July/August 2022 issue, Kate Bernot explores the backstory of Ranch Water, the tequila-based Texas cocktail that’s enjoying a moment in the spotlight. For this episode, we talk about the appeal of Ranch Water with Travis Tober, owner of Nickle City in Austin and Fort Worth (and an upcoming location in Houston), and of Old Pal Texas Tavern in Lockhart.Nickle City’s Ranch Water1¼ oz. blanco tequila¼ oz. fresh lime juice¼ oz. orange liqueur (Nickel City uses Cointreau)Chilled Topo ChicoGlass: chilled mug or highball glassGarnish: coarse salt, TajinMoisten the rim of the serving glass with the cut edge of a fresh lime, and dip the rim in a small dish containing a mixture of coarse salt and Tajin. Shake to remove the excess, and chill the glass for serving. To make the drink, add the first 3 ingredients to the prepared glass and top with chilled Topo Chico. Adapted by Travis Tober for Nickel City, Austin/Fort WorthRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In our July/August 2022 issue, Kate Bernot explores the backstory of Ranch Water, the tequila-based Texas cocktail that’s enjoying a moment in the spotlight. For this episode, we talk about the appeal of Ranch Water with Travis Tober, owner of Nickle City in Austin and Fort Worth (and an upcoming location in Houston), and of Old Pal Texas Tavern in Lockhart.Nickle City’s Ranch Water1¼ oz. blanco tequila ¼ oz. fresh lime juice ¼ oz. orange liqueur (Nickel City uses Cointreau) Chilled Topo Chico Glass: chilled mug or highball glass Garnish: coarse salt, TajinMoisten the rim of the serving glass with the cut edge of a fresh lime, and dip the rim in a small dish containing a mixture of coarse salt and Tajin. Shake to remove the excess, and chill the glass for serving. To make the drink, add the first 3 ingredients to the prepared glass and top with chilled Topo Chico. Adapted by Travis Tober for Nickel City, Austin/Fort WorthRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 52: Travis Tober from Nickel City, Austin

Alex Negranza

Alex Negranza’s career has taken him from Seattle’s specialty coffee shops and cocktail bars to some of Houston’s most prestigious bars and restaurants. For this episode, we check in with our 2018 Imbibe 75 Bartender of the Year to catch up on how his career is unfolding, and to chat about the work he’s taking on in his newest role as president of GLASS, the Gay and Lesbian Alliance for Spirited Sipping.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

<a href="https://www.instagram.com/a_negroni/" rel="nofollow" target="_blank">Alex Negranza</a>’s career has taken him from Seattle’s specialty coffee shops and cocktail bars to some of Houston’s most prestigious bars and restaurants. For this episode, we check in with our <a href="https://imbibemagazine.com/imbibe-75-people-to-watch/" rel="nofollow" target="_blank">2018 Imbibe 75</a> Bartender of the Year to catch up on how his career is unfolding, and to chat about the work he’s taking on in his newest role as president of <a href="https://www.instagram.com/glass.lgbt/" rel="nofollow" target="_blank">GLASS</a>, the Gay and Lesbian Alliance for Spirited Sipping.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 51: Alex Negranza

Lynnette Marrero

In 2011, New York City bartenders Lynnette Marrero and Ivy Mix joined forces to launch Speed Rack(@speed_rack), a women’s bartending competition that would raise funds for charities supporting breast cancer research. For this episode, we talk with the duo about what they’ve learned over the course of more than a decade of producing Speed Rack, the charity beneficiaries they’re proud to support, and the upcoming Season 10 national finals (and Speed Rack Redemption competition) taking place July 24 in New Orleans.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In 2011, New York City bartenders <a href="https://www.lynnettemarrero.com/" rel="nofollow" target="_blank">Lynnette Marrero</a> and <a href="https://www.ivymix.com/home" rel="nofollow" target="_blank">Ivy Mix</a> joined forces to launch <a href="https://www.speed-rack.com/" rel="nofollow" target="_blank">Speed Rack</a>(<a href="https://www.instagram.com/speed_rack/" rel="nofollow" target="_blank">@speed_rack</a>), a women’s bartending competition that would raise funds for charities supporting breast cancer research. For this episode, we talk with the duo about what they’ve learned over the course of more than a decade of producing Speed Rack, the charity beneficiaries they’re proud to support, and the upcoming Season 10 national finals (and Speed Rack Redemption competition) taking place July 24 in New Orleans.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 50: Speed Rack, with Lynnette Marrero & Ivy Mix

In the May/June issue of Imbibe, we feature a Vodka Martini from The Doctor’s Office in Seattle, and for this episode, we visit the bar and find out about their approach to the cocktail. We chat with TDO bar director Keith Waldbauer about the blind-tasting process that resulted in their preferred formula, the virtues of batching cocktails in advance, and about coming to terms with vodka and vodka cocktails during the cocktail renaissance. Want to mix one of TDO’s Vodka Martinis for yourself? Here’s the recipe, and visit @imbibe on Instagram to see Keith Waldbauer walk us through the process.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In the May/June issue of Imbibe, we feature a Vodka Martini from <a href="https://www.tdosea.com/" rel="nofollow" target="_blank">The Doctor’s Office</a> in Seattle, and for this episode, we visit the bar and find out about their approach to the cocktail. We chat with TDO bar director Keith Waldbauer about the blind-tasting process that resulted in their preferred formula, the virtues of batching cocktails in advance, and about coming to terms with vodka and vodka cocktails during the cocktail renaissance. Want to mix one of TDO’s Vodka Martinis for yourself? Here’s the <a href="https://imbibemagazine.com/recipe/the-doctors-office-vodka-martini/" rel="nofollow" target="_blank">recipe</a>, and visit <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">@imbibe</a> on Instagram to see Keith Waldbauer walk us through the process.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 49: Reassessing the Vodka Martini with Keith Waldbauer, The Doctor’s Office

George Spirits

Lance Winters

For the cover feature about vodka in our May/June issue, we spoke with St. George Spirits master distiller and president Lance Winters about the distillery’s approach to making vodka and flavored vodka. St. George is also known for its gins, whiskies, fruit brandies, and other spirits, and Winters discusses how they bring a similar philosophy to making vodka as they do to other spirits; and we look back on St. George’s history as it celebrates its 40th anniversary, and look ahead to what the future may bring for the distillery.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

For the cover feature about vodka in our May/June issue, we spoke with <a href="https://stgeorgespirits.com/" rel="nofollow" target="_blank">St. George Spirits</a> master distiller and president Lance Winters about the distillery’s approach to making vodka and flavored vodka. St. George is also known for its gins, whiskies, fruit brandies, and other spirits, and Winters discusses how they bring a similar philosophy to making vodka as they do to other spirits; and we look back on St. George’s history as it celebrates its 40th anniversary, and look ahead to what the future may bring for the distillery.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 48: Lance Winters, St. George Spirits

Jack McGarry

Since its 2013 debut, The Dead Rabbit in New York City has garnered numerous awards and accolades as being one of the world’s best bars. For this episode, we talk with founding partner Jack McGarry about the bar’s ambitious expansion plans starting with outposts in New Orleans and Austin, Texas, in 2023; how the Dead Rabbit’s style is evolving as it approaches its 10th anniversary; and how McGarry is taking on solo leadership of the team.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Since its 2013 debut, <a href="https://deadrabbitnyc.com/" rel="nofollow" target="_blank">The Dead Rabbit</a> in New York City has garnered numerous awards and accolades as being one of the world’s best bars. For this episode, we talk with founding partner Jack McGarry about the bar’s ambitious expansion plans starting with outposts in New Orleans and Austin, Texas, in 2023; how the Dead Rabbit’s style is evolving as it approaches its 10th anniversary; and how McGarry is taking on solo leadership of the team.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 47: Jack McGarry, The Dead Rabbit

Nicolas Palazzi

The cover story of our March/April 2022 issue focuses on the world of brandy, and for this episode, we wrap up our coverage of the spirit with Nicolas Palazzi. Born in Bordeaux and now living in Brooklyn, Palazzi is the founder of PM Spirits, an importer and distributor of specialty spirits, including Cognac, Armagnac, and Calvados. For this episode, we talk with Palazzi about his search for memorable barrels of brandy, what he looks for in great brandies, and his work to bring these spirits to an American audience.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The cover story of our March/April 2022 issue focuses on the world of brandy, and for this episode, we wrap up our coverage of the spirit with Nicolas Palazzi. Born in Bordeaux and now living in Brooklyn, Palazzi is the founder of <a href="https://www.pmspirits.com" rel="nofollow" target="_blank">PM Spirits</a>, an importer and distributor of specialty spirits, including Cognac, Armagnac, and Calvados. For this episode, we talk with Palazzi about his search for memorable barrels of brandy, what he looks for in great brandies, and his work to bring these spirits to an American audience.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 46: Nicolas Palazzi

Franky Marshall

The cover story of our March/April 2022 issue focuses on the world of brandy, and for this episode, we talk with acclaimed New York bartender ms. franky marshall. A longtime Cognac educator, ms. franky shares insights into what makes Cognac so distinctive; the ways Cognac remains a dynamic spirit today; and how Cognac novices can begin their own explorations of this exceptional French brandy.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The cover story of our March/April 2022 issue focuses on the world of brandy, and for this episode, we talk with acclaimed New York bartender <a href="https://www.instagram.com/drinking.violet/" rel="nofollow" target="_blank">ms. franky marshall</a>. A longtime <a href="https://www.cognac.fr/en/" rel="nofollow" target="_blank">Cognac</a> educator, ms. franky shares insights into what makes Cognac so distinctive; the ways Cognac remains a dynamic spirit today; and how Cognac novices can begin their own explorations of this exceptional French brandy.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 45: ms. franky marshall

As a companion to the brandy cover story in our March/April 2022 issue, we head to California to chat with David Warter, the vice president of winemaking and distilling for E&amp;J Gallo Winery. Gallo’s gone big on California brandy in recent years, and Warter shares details about what makes California brandy distinctive, and he offers insight into Gallo’s brandies from the Argonaut and Germain-Robin lines. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

As a companion to the brandy cover story in our March/April 2022 issue, we head to California to chat with David Warter, the vice president of winemaking and distilling for E&amp;J Gallo Winery. Gallo’s gone big on California brandy in recent years, and Warter shares details about what makes California brandy distinctive, and he offers insight into Gallo’s brandies from the Argonaut and Germain-Robin lines. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 44: David Warter, E&J Gallo

Lisa Laird Dunn

Lisa Laird

Our March/April issue dives deep into the world of brandy—and it’s impossible to talk about brandy in America, or the world of apple brandy, without talking to Lisa Laird Dunn. The executive vice president, COO, and global ambassador for Laird &amp; Co. in New Jersey, she’s the ninth generation of her family to be involved in the brandy business. For this episode, we chat with her about apple brandy’s heritage in the United States, its indelible role in American drinks history, and the role that the cocktail resurgence has played in restoring the fortunes of American apple brandy.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Our March/April issue dives deep into the world of brandy—and it’s impossible to talk about brandy in America, or the world of apple brandy, without talking to <a href="https://www.instagram.com/firstladyofapplejack/" rel="nofollow" target="_blank">Lisa Laird Dunn</a>. The executive vice president, COO, and global ambassador for <a href="https://lairdandcompany.com/" rel="nofollow" target="_blank">Laird &amp; Co.</a> in New Jersey, she’s the ninth generation of her family to be involved in the brandy business. For this episode, we chat with her about apple brandy’s heritage in the United States, its indelible role in American drinks history, and the role that the cocktail resurgence has played in restoring the fortunes of American apple brandy.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 43: Lisa Laird Dunn

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine.

Andra “AJ” Johnson has been a barista, sommelier, cicerone, and bartender, and today she’s a partner and beverage director for Serenata in Washington, D.C. For this episode, we catch up with AJ about her ongoing project White Plates Black Faces, which shares the stories of people of color in the hospitality industry, and talk about her role as co-founder of DMV Black Restaurant Week and the Back to Black series of bar pop-ups. As a bonus, she also shares her recipe for the Venezolana from Serenata. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Andra “AJ” Johnson has been a barista, sommelier, cicerone, and bartender, and today she’s a partner and beverage director for <a href="https://www.serenatadc.com/" rel="nofollow" target="_blank">Serenata</a> in Washington, D.C. For this episode, we catch up with AJ about her ongoing project <a href="https://www.whiteplatesblackfaces.com/" rel="nofollow" target="_blank">White Plates Black Faces</a>, which shares the stories of people of color in the hospitality industry, and talk about her role as co-founder of <a href="https://www.dmvbrw.com/" rel="nofollow" target="_blank">DMV Black Restaurant Week</a> and the <a href="https://www.backtoblackpopup.com/" rel="nofollow" target="_blank">Back to Black</a> series of bar pop-ups. As a bonus, she also shares her recipe for the <a href="https://imbibemagazine.com/recipe/venezolana-aged-rum-cocktail/" rel="nofollow" target="_blank">Venezolana</a> from Serenata. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 42: Andra "AJ" Johnson, Serenata

When Efrem Fesaha made the leap from a career in finance to open Boon Boona Coffee, a roastery and café in the Seattle area, he looked to his family’s home in Eritrea for inspiration. For this episode, we chat with Fesaha about Boon Boona’s approach to coffee, from its focus on African producers and Africa’s significance in coffee history, to the role it plays in the Seattle area’s African immigrant and small-business communities.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

When Efrem Fesaha made the leap from a career in finance to open <a href="https://www.boonboonacoffee.com/" rel="nofollow" target="_blank">Boon Boona Coffee</a>, a roastery and café in the Seattle area, he looked to his family’s home in Eritrea for inspiration. For this episode, we chat with Fesaha about Boon Boona’s approach to coffee, from its focus on African producers and Africa’s significance in coffee history, to the role it plays in the Seattle area’s African immigrant and small-business communities.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 41: Efrem Fesaha, Boon Boona Coffee

Linda Milagros Violago

This episode introduces another of our Imbibe 75 People to Watch, Linda Milagros Violago. A Canadian sommelier and wine professional who’s worked at restaurants worldwide, Violago recently relocated to Seattle to lead the wine program at Canlis, a family-run institution that dates to 1950, with an award-winning wine program more than 22,000 bottles deep. For this episode, we chat with Violago about her background in wine, what brought her to Canlis, and what she has planned for the months ahead.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

This episode introduces another of our Imbibe 75 People to Watch, <a href="https://www.instagram.com/trailgrazer99/?hl=en" rel="nofollow" target="_blank">Linda Milagros Violago</a>. A Canadian sommelier and wine professional who’s worked at restaurants worldwide, Violago recently relocated to Seattle to lead the wine program at <a href="https://canlis.com/" rel="nofollow" target="_blank">Canlis</a>, a family-run institution that dates to 1950, with an award-winning wine program more than 22,000 bottles deep. For this episode, we chat with Violago about her background in wine, what brought her to Canlis, and what she has planned for the months ahead.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 40: Linda Milagros Violago

To kick off 2022, this episode introduces one of our Imbibe 75 People to Watch, Christian Suzuki-Orellana, known more familiarly as Suzu. A longtime Bay Area bartender, Suzu is the creator of the Kagano Bar pop-up, based on his grandparents’ bar in Japan, and the bar manager (and “Head Bird,” with bar supervisor Marguerite Regan) at Wildhawk in San Francisco.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

To kick off 2022, this episode introduces one of our Imbibe 75 People to Watch, <a href="https://www.instagram.com/suzuvroom/?hl=en" rel="nofollow" target="_blank">Christian Suzuki-Orellana</a>, known more familiarly as Suzu. A longtime Bay Area bartender, Suzu is the creator of the <a href="https://www.instagram.com/kaganopopup/?hl=en" rel="nofollow" target="_blank">Kagano Bar</a> pop-up, based on his grandparents’ bar in Japan, and the bar manager (and “Head Bird,” with bar supervisor Marguerite Regan) at <a href="https://www.wildhawksf.com/" rel="nofollow" target="_blank">Wildhawk</a> in San Francisco.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 39: Christian Suzuki-Orellana

Rebecca Cate

Martin and Rebecca Cate are the owners of Smuggler’s Cove and Whitechapel in San Francisco, and the authors of the James Beard Award–winning book, Smuggler’s Cove. The Cates have also both written for Imbibe, and for this episode, we talk with Rebecca about her essay in our November/December 2021 issue in which she reflects on what pandemic closures meant for their bar’s family of regulars, and what it’s been like welcoming these old friends back to the bar. Martin also shares the recipe for a holiday favorite served at Smuggler’s Cove.  Hibiscus Rum PunchThis recipe is an adaptation of Sorrel Punch, a traditional holiday drink enjoyed throughout the Caribbean. This version was originally developed using a house-made hibiscus liqueur; you can make your own, or use Sorel, a recently released commercial version from Imbibe 75 alum Jackie Summers. 1½ oz. aged Jamaican rum (such as Worthy Park)1 oz. hibiscus liqueur (see note above)½ oz. fresh lime juice1/3 oz. demerara syrup (2:1)2 oz. chilled soda waterTools: shaker, strainerGlass: Collins or highballGarnish: edible hibiscus flower or lime wheelShake the first 4 ingredients with ice. Add the soda to the shaker, then strain into an ice-filled glass, and garnish.Hibiscus Liqueur: In a large glass jar, combine 3 quarter-size discs of unpeeled fresh ginger, 10 whole cloves, and 1 liter of lightly aged rum. Cover the jar and let it sit at room temperature for 24 hours, then strain out the solids and add ¾ cup of dried hibiscus flowers, and let it sit covered for another 48 hours. Strain the flowers, then seal; the infusion will keep for up to 6 months. To make the liqueur, take 2½ cups of the hibiscus infusion, and add 1 cup of 2:1 simple syrup, and ½ cup of honey (warmed in the microwave or on the stovetop, so it’ll dissolve easier in the mixture). Stir thoroughly to blend, then keep refrigerated for up to several weeks.Traditional recipe adapted by Smuggler’s CoveRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Martin and Rebecca Cate are the owners of <a href="https://www.smugglerscovesf.com/" rel="nofollow" target="_blank">Smuggler’s Cove</a> and <a href="https://www.whitechapelsf.com/" rel="nofollow" target="_blank">Whitechapel</a> in San Francisco, and the authors of the James Beard Award–winning book, <a href="https://www.smugglerscovesf.com/store/smugglers-cove-exotic-cocktails-rum-and-the-cult-of-tiki-signed" rel="nofollow" target="_blank">Smuggler’s Cove</a>. The Cates have also both written for Imbibe, and for this episode, we talk with Rebecca about her essay in our <a href="https://imbibemagazine.com/past-issues/no-94-november-december-2021/" rel="nofollow" target="_blank">November/December 2021 issue</a> in which she reflects on what pandemic closures meant for their bar’s family of regulars, and what it’s been like welcoming these old friends back to the bar. Martin also shares the recipe for a holiday favorite served at Smuggler’s Cove.  Hibiscus Rum Punch This recipe is an adaptation of Sorrel Punch, a traditional holiday drink enjoyed throughout the Caribbean. This version was originally developed using a house-made hibiscus liqueur; you can make your own, or use <a href="https://sorelofficial.com/" rel="nofollow" target="_blank">Sorel</a>, a recently released commercial version from Imbibe 75 alum Jackie Summers. 1½ oz. aged Jamaican rum (such as Worthy Park) 1 oz. hibiscus liqueur (see note above) ½ oz. fresh lime juice 1/3 oz. demerara syrup (2:1) 2 oz. chilled soda water Tools: shaker, strainer Glass: Collins or highball Garnish: edible hibiscus flower or lime wheelShake the first 4 ingredients with ice. Add the soda to the shaker, then strain into an ice-filled glass, and garnish.Hibiscus Liqueur: In a large glass jar, combine 3 quarter-size discs of unpeeled fresh ginger, 10 whole cloves, and 1 liter of lightly aged rum. Cover the jar and let it sit at room temperature for 24 hours, then strain out the solids and add ¾ cup of dried hibiscus flowers, and let it sit covered for another 48 hours. Strain the flowers, then seal; the infusion will keep for up to 6 months. To make the liqueur, take 2½ cups of the hibiscus infusion, and add 1 cup of 2:1 simple syrup, and ½ cup of honey (warmed in the microwave or on the stovetop, so it’ll dissolve easier in the mixture). Stir thoroughly to blend, then keep refrigerated for up to several weeks.Traditional recipe adapted by Smuggler’s CoveRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 38: Martin and Rebecca Cate

Audrey Saunders

Audrey Saunders has been one of the world’s most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman’s Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom &amp; Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club’s permanent closure in 2020.Tom &amp; JerryGo old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up.Batter6 eggs, separated1 pound sugar1 ounce aged rum3 Tbsp. vanilla extract¾ tsp. ground cinnamon¼ tsp. ground allspice¼ tsp. ground nutmeg1/8 tsp. ground cloves2 dashes Angostura bittersFor each drink6 oz. milk1 oz. aged rum1 oz. CognacMake the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg. Adapted by Audrey Saunders Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

<a href="https://twitter.com/AudreySaunders" rel="nofollow" target="_blank">Audrey Saunders</a> has been one of the world’s most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman’s Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom &amp; Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club’s permanent closure in 2020.Tom &amp; JerryGo old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up.Batter 6 eggs, separated 1 pound sugar 1 ounce aged rum 3 Tbsp. vanilla extract ¾ tsp. ground cinnamon ¼ tsp. ground allspice ¼ tsp. ground nutmeg 1/8 tsp. ground cloves 2 dashes Angostura bittersFor each drink 6 oz. milk 1 oz. aged rum 1 oz. CognacMake the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg. Adapted by Audrey Saunders Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 37: Audrey Saunders

Cha McCoy

Trained as an engineer and while working toward her MBA, Cha McCoy made an unexpected detour into a career in the wine world. For this episode, we talk with her about what led her into working as a sommelier and wine educator; the ways she approaches wine education; and her new role as beverage director for the Charleston Wine + Food Festival, taking place March 2-6, 2022. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Trained as an engineer and while working toward her MBA, <a href="https://www.chamccoy.com/" rel="nofollow" target="_blank">Cha McCoy</a> made an unexpected detour into a career in the wine world. For this episode, we talk with her about what led her into working as a sommelier and wine educator; the ways she approaches wine education; and her new role as beverage director for the <a href="https://charlestonwineandfood.com/" rel="nofollow" target="_blank">Charleston Wine + Food Festival</a>, taking place March 2-6, 2022. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 36: Cha McCoy

Our November/December issue features a profile by Nneka M. Okona about veteran Atlanta bartender Thandi Walton. For this episode, Walton talks with us about the path she took from her native Zimbabwe to working behind Atlanta bars, the bartending approach she embraces, and her thoughts on mentorship.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Our <a href="https://imbibemagazine.com/past-issues/no-94-november-december-2021/" rel="nofollow" target="_blank">November/December issue</a> features a profile by Nneka M. Okona about veteran Atlanta bartender Thandi Walton. For this episode, Walton talks with us about the path she took from her native Zimbabwe to working behind Atlanta bars, the bartending approach she embraces, and her thoughts on mentorship.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 35: Thandi Walton

Maggie Campbell

Our September/October issue features an article by Max Falkowitz on how bars and distilleries are making concrete steps toward ecological sustainability. For this episode, we chat with one of the distillers quoted in that feature, Maggie Campbell. Formerly a distiller at Privateer Rum in Massachusetts, Campbell is now the estate rum manager for Mount Gay in Barbados. We’re joined in this conversation by Mount Gay’s managing director, Raphael Grisoni, to talk about some of the efforts Mount Gay is pursuing to reduce its own climate footprint and move in a sustainable direction.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Our September/October issue features <a href="https://imbibemagazine.com/cocktail-sustainability/" rel="nofollow" target="_blank">an article by Max Falkowitz</a> on how bars and distilleries are making concrete steps toward ecological sustainability. For this episode, we chat with one of the distillers quoted in that feature, <a href="https://www.instagram.com/halfpintmaggie/?hl=en" rel="nofollow" target="_blank">Maggie Campbell</a>. Formerly a distiller at Privateer Rum in Massachusetts, Campbell is now the estate rum manager for <a href="https://www.mountgayrum.com/" rel="nofollow" target="_blank">Mount Gay</a> in Barbados. We’re joined in this conversation by Mount Gay’s managing director, Raphael Grisoni, to talk about some of the efforts Mount Gay is pursuing to reduce its own climate footprint and move in a sustainable direction.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 34: Maggie Campbell & Raphael Grisoni, Mount Gay Rum

Joaquín Simó

Pouring Ribbons was Imbibe’s Cocktail Bar of the Year in 2013, and over the course of the past decade, it’s remained one of the world’s most influential cocktail bars. For this episode, we chat with bar partner Joaquín Simó about Pouring Ribbons’ reopening in September and plans to permanently close the bar next April, what he hopes the bar’s continuing legacy might look like, and what guests can expect during the bar’s grand finale. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

<a href="http://www.pouringribbons.com/" rel="nofollow" target="_blank">Pouring Ribbons</a> was Imbibe’s Cocktail Bar of the Year in 2013, and over the course of the past decade, it’s remained one of the world’s most influential cocktail bars. For this episode, we chat with bar partner Joaquín Simó about Pouring Ribbons’ reopening in September and plans to permanently close the bar next April, what he hopes the bar’s continuing legacy might look like, and what guests can expect during the bar’s grand finale. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at <a href="https://imbibemagazine.com/" rel="nofollow" target="_blank">imbibemagazine.com</a>, and on <a href="https://www.instagram.com/imbibe/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/imbibe" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/imbibe/" rel="nofollow" target="_blank">Facebook</a>, and if you're not already a subscriber, we'd love to have you join us—<a href="http://imbibemagazine.com/podcast-sub" rel="nofollow" target="_blank">click here</a> to subscribe.

Episode 33: Joaquín Simó of Pouring Ribbons

Radio Imbibe

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