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

Milestone Year

Imbibe Magazine • NUMBER 124 NOVEMBER/DECEMBER 2026

imbibemagazine.com • @imbibe Still thirsty? Find us online for even more of the best of liquid culture.

What We're Drinking Now: Probitas Green Label Blended Rum

At the Market: Blood Orange

A Few of Our Favorite Things: Gift Guide Edition

Anatomy of a Drink: Paper Plane

Three Ways: Appletini

Take 5: Celebratory Bottles Beyond Champagne

Behind the Scenes: Stephanie Hall

Q&A with Morgan Eckroth

MIxopedia: Lighten Up • In the early days of the cocktail revival, bars felt like 19th - century museums. There were Edison bulbs, taxidermy, bartenders in sleeve garters, and enough reclaimed wood to build a schooner. Your Sazerac arrived with a lecture on the origins of Peychaud’s bitters. It was enough to make you wonder: Wasn’t drinking supposed to be fun?

Taste Test: Blanc de Noirs • There’s more than one way to make the holidays shine. Blanc de noirs, or sparkling white wines made from red grapes, are an especially lustrous option. Thanks to short maceration times, these wines look golden but share flavors and food-friendly structure with their ruby-hued source material. Produced in varying styles worldwide, blanc de noirs suit an array of festive tables and budgets. Whether you’re looking for a special-occasion bottle, or want to enliven a snowed-in weeknight, these bubbles are sure to please.

Tech Sheet: The Science of Aging Wine • Once grapes make their way into a winery, there are a lot of options to consider. Winemakers can pick from an array of vessels and age their vinified juice for weeks, months, or years before putting it into bottles. Different sizes and types of barrels, tanks, and amphorae expose wine to varying amounts of oxygen; and that impacts how the wine’s flavors, aromas, tannins, texture, and overall character develop. Here are a few of the main ways to age wine.

Elements: Amontillado Sherry

Characters: Nicholas Palazzzi • Nicolas Palazzi and the art of selling to 50 people.

Pints & Pachyderms • A relationship is brewing in Botswana’s Okavango Delta.

Bitter & Bright • Bitter liqueurs bring delicious complexity to holiday cocktails.

Generational Shift • Family-owned breweries navigate parenting, pilsners, and succession planning.

Sea Change • Two decades of twists and turns for American wine.

More Than Matcha • EXPLORING THE EXPANDING RANGE OF JAPANESE TEA.

Drinks Atlas: Alsace, France

Scene Scout: Greenville, South Carolina

Cravings: Panettone Bread Pudding with Rum Sauce • Brightly wrapped, fruit-and-nut-studded loaves of panettone are mainstays on Italian and Italian American holiday tables. In Heirloom Italian, author Marguerite Marceau Henderson transforms a store-bought version into a tender baked bread pudding with seasonally apt cranberries, orange zest, and pecans. A buttery, boozy sauce made with dark rum and a dash of nutmeg takes the whole thing over the top. While Marceau Henderson notes that you can top yours with vanilla gelato or whipped cream instead of sauce, there’s nothing stopping you from trying all three. Plus, this recipe tastes great the day after it’s baked—a boon for busy holiday cooks.

Quench: Community Portrait • Editor’s note: To celebrate Imbibe’s 20th anniversary, we’re asking hospitality professionals to share stories about their regulars for each issue this year. For this issue, we talked to Aaron Fender,...