Radio Imbibe – Détails, épisodes et analyse

Australian bartender Sam Ross first made his name in the New York City bar world at Milk & Honey, working under Sasha Petraske and alongside longtime business partner Michael McIlroy. Today, Ross is the co-owner of Attaboy, along with a growing list of bars and cafes. For this episode, we talk about the duo’s newest New York bar, Good Guy’s; the growth of their bar group in New York City and Nashville; and about his role as creator of modern classic cocktails including the Penicillin and the Paper Plane.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Danny Childs turned to bartending as a way to earn extra money between research work as an anthropologist and ethnobotanist. Over time, he merged his interests in the botanical world and bartending, culminating in the book Slow Drinks, which recently earned a James Beard Foundation Award. For this episode, we chat with  Childs about his path from field researcher to foraging bartender, and about how his slow drinks philosophy intersects with the larger goals of the Slow Food movement.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Vermouth is an essential cocktail ingredient, and it can also be spectacular when served on its own. For this episode, we talk to several bartenders about the many reasons vermouth fascinates them and factors into their work: Alf del Portillo and Marta Premoli, owners of Quattro Teste in Lisbon, Portugal, and Francesco Lafranconi, who helped establish the vermouth program at the Rosevale Cocktail Room in New York City.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

We get into autumn mode in Episode 5, exploring the basics of stirred rum cocktails with Smuggler’s Cove co-owner Martin Cate; then check in with our 2018 “Beer People of the Year” Beny Ashburn and Teo Hunter from Crowns & Hops, on their beer and upcoming brewery, and their 8 Trill Pils Initiative; and we chat about Barbados rum with Trudiann Branker, the master blender for Mount Gay Rum. 

Ship Shape

2 oz. rum*

¾ oz. High Seas Mix (to taste)

1 dash Angostura bitters

Tools: barspoon, strainer

Glass: coupe

Garnish: lemon twist

Stir all of the ingredients with ice until chilled, then strain into a chilled glass. Twist a piece of lemon peel over the drink, then use as garnish.

High Seas Mix: In a bottle, combine equal amounts Averna, Kronan Swedish Punsch, and oloroso sherry. Shake to combine. 

* Cate recommends using bolder aged rums in this cocktail, though he notes that this simple recipe invites experimentation with a range of different rums. Depending on the choice of rum, adjust the amount of High Seas Mix, to taste.

Martin Cate, Smuggler’s Cove, 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.

Episode 4 is all about Negroni Week 2020, the global cocktail celebration that raises funds for charitable causes. Linden Pride, co-owner of Dante in New York City, gets things started by making a classic Negroni; we then talk to Amanda Gunderson, co-founder of Another Round Another Rally, one of this year’s Negroni Week fundraising partners, about their work on behalf of hospitality workers affected by the COVID-19 crisis; Anu Apte, co-owner of Rob Roy in Seattle, makes a Negroni variation, the Steady Long; and author Brad Thomas Parsons shares his essay from our September/October issue about the Negroni’s comforting qualities during challenging times.

Steady Long

1½ oz. gin
½ oz. Campari
1 oz. fresh grapefruit juice
1 oz. fresh orange juice
½ oz. fresh lime juice
Tools: shaker
Glass: Collins
Garnish: grapefruit twist

Shake all of the ingredients briefly with ice, then pour (unstrained) into a Collins glass, and garnish. Note: Adjust the juice blend to taste, using 2-4 oz. of your favorite citrus juices.

Anu Apte, Rob Roy, Seattle

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.

Celebrating the debut of our September/October 2020 issue, Episode 3 is all about rum. We kick things off with an original cocktail (recipe below) from Jeff "Beachbum" Berry, author of "Potions of the Caribbean" and "Sippin' Safari," and co-owner of Beachbum Berry's Latitude 29 in New Orleans; then talk to Delphine Nathalie Gardère, the fifth-generation head of Rhum Barbancourt in Haiti, about Haitian rum and culture; and check in with Sly Augustin, owner of Trailer Happiness in London, about his Caribbean heritage and the state of the rum world today.

Pink Moon
1 oz. fresh lime juice
3/4 oz. sweetened guava puree (Berry uses Re’al)
3/4 oz. white Barbados rum
1/2 oz. Cognac
1/4 oz. dark Jamaican rum
1/4 oz. maraschino liqueur
1 tsp. Herbsaint (or substitute Pernod)
1 dash Angostura aromatic bitters
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel

Shake all ingredients with ice, then strain into a chilled glass, and garnish.
Beachbum Berry's Latitude 29, 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.

For our second episode, we talk to three people who are working to make the drinks industry more diverse, inclusive, supportive, and sustainable. Restaurant Workers' Community Foundation co-founder and "Drink What You Want" author John deBary joins us to mix an adaptation of a favorite summer cocktail, the El Diablo; Diversity in Wine and Spirits executive director Lia Jones talks about the need for change in the wine and spirits community, and the organization's new project, DWSHPledge.com; and Black Bourbon Society founder and Imbibe 75 alumnus Samara Rivers talks about the whiskey industry and its need for greater diversity and inclusion.

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 pilot episode of Radio Imbibe, we talk to Alba Huerta of Julep in Houston and Ivy Mix of Leyenda in Brooklyn about the challenges of owning a bar during the COVID-19 crisis. We also chat with Matty Newton, the illustrator who tackled our July/August 2020 issue, about how he took on such a challenging project; ask Abigail Gullo from Ben Paris in Seattle to mix a favorite summer cocktail, the Old Cuban; and hear from Brooklyn bar owner St. John Frizell about his experiences with Fort Defiance and Gage & Tollner in the era of COVID-19, in an essay he wrote for our July/August 2020 issue. 

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.

François Monti is a Madrid-based journalist, educator, and Imbibe contributing writer, and the author of books including El Gran Libro del Vermut. For this episode, he joins us to talk about all things vermouth (the focus of our March/April issue), exploring vermouth’s rich history in cocktails, its culinary connection, and the future of this aperitif wine. He can be found on Instagram @francoismonti.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In 2021, we recognized Victoria Eady Butler as one of our Imbibe 75 People to Watch for her work as the master blender for Uncle Nearest Premium Whiskey. For this episode, we catch up with her on her ongoing work at Uncle Nearest; get a glimpse into future plans for the brand as it looks toward Cognac; and talk about the Uncle Nearest HBCU Old Fashioned Challenge, which aims to raise up to $1.4 million for Historically Black Colleges and Universities.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.