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.

Doubling Down

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Imbibe Magazine

What We're Drinking Now: Akhenaten Amaro

At the Market: Meyer Lemon

A Few of Our Favorite Things

Anatomy of a Drink: Red Hook • As Imbibe celebrates its 20th anniversary this year, we are looking back at some of the influential recipes from our archives that shaped the last two decades.

Three Ways: Vesper Martini

Take 5: Drink Trends for 2026

Behind the Scenes: Kolkata Chai Co. • Brothers Ani and Ayan Sanyal founded Kolkata Chai Co. in 2019 with the opening of a 100-squarefoot café in New York City’s East Village. Today the business boasts two locations, a product presence across the country, and a celebrity partner as the brothers continue to lead with both education and their personal passion for authentic chai.

Q&A with Nico de Soto • For the better part of the last two decades, Nico de Soto has helped shape global cocktail culture. After mixing drinks at trailblazing destinations like Experimental Cocktail Club, he opened two wildly influential bars, Paris’ Danico and Mace in New York City. In 2024, he created KOTA, a pandan liqueur, to bring one of his favorite Southeast Asian flavors to bartenders worldwide. Nicknamed the Traveling Bartender, de Soto racks up miles consulting everywhere from Istanbul to Indonesia. As Imbibe reflects on the last 20 years of drinks, we caught up with de Soto to discuss how his approach to cocktails has evolved, which up-and-coming bar scenes he’s most excited about, and more.

Mixopedia: Shhhhhh! • Editor’s note: In celebration of Imbibe’s 20th anniversary in 2026, Wayne Curtis will be turning his attention to modern cocktail history for each Mixopedia column this year. First up: Speak easy…

Taste Test: English Breakfast Tea

Tech Sheet: Coffee Processing • Freshly picked coffee beans undergo specific processing before being roasted, and the three most widely used methods are natural, washed, and honey processes. Natural process coffees, common in arid regions like Ethiopia, are often sweeter with fruity, wine-like flavors. Washed coffee cuts some of the fruit’s influence, and producers believe it can better express the terroir of the bean, so it is often used for single-origin coffees, resulting in floral and citrus flavors. The honey process leaves some of the sweet, sticky mucilage on the bean to ferment, impacting the final coffee with amplified fruit notes and a sweeter, nuttier flavor.

Elements: Peated Whisky

Imbibe 75 • INSPIRING PEOPLE AND PLACES AROUND THE WORLD SHAPING THE WAY YOU’LL DRINK IN 2026 AND BEYOND.

Drinks Atlas: Hemel-en-Aarde, South Africa

Scene Scout: San Juan, Puerto Rico

Cravings: Pasta alla Chiantigiana

Quench: Familiar Faces