We’re kicking off Imbibe’s 20th anniversary year with our Global Imbibe 75 list of people and places shaping the way we’ll drink, including bartender and sake expert Shaun Merritt Williams from Jewel of the South in New Orleans. We talk with Shaun about what led to her fascination with sake and how she plans to parlay that passion into education and events.

In celebration of the holiday season, we go all in on eggnog, featuring a conversation with a bartender who’s known for his signature eggnog recipe: Jeffrey Morgenthaler of Pacific Standard in Portland, Oregon.

Happy holidays! Tobin Shea, bar director at Redbird in Los Angeles, joins us to explore different ways to transform the dry Martini and other classic cocktails into holiday-appropriate drinks.

The Rob Roy is a classic cocktail, a Manhattan variant that swaps rye or bourbon for Scotch whisky. But to those who love the cocktail, the Rob Roy is so much more. JoJo Kitchen, bar manager at Rob Roy in Seattle, joins us to explore the Rob Roy and its enduring appeal.

The French 75 is a classic cocktail that’s gone in multiple directions. Traditionally a gin-based drink, it has also circulated as a Cognac cocktail for generations, and perhaps never more so than today. Chris Hannah from Jewel of the South in New Orleans joins us to explain why that’s the case, and to share his own approach to the cocktail.

The Gibson is a Martini garnished with a pickled onion, but it’s also so much more than that. Sother Teague joins us for this exploration of the Gibson’s many charms, and of the dedicated fanbase this classic cocktail has earned over the years.

Africa is ascendant in today’s bar world, and over the past couple of years, the AJABU Festival has emerged as a showcase of bar talent on the African continent. For this episode, we talk to festival co-founders Colin Asare-Appiah and Mark Talbot Holmes about AJABU’s origins, the way it benefits the African hospitality community, and what to expect from upcoming events in Cape Town and Johannesburg.

For this episode, we talk with former bartender and now brand creator Giuseppe Gallo about the expanding world of Italian aperitivi and liqueurs, including his brands Italicus, Savoia Rosso Americano, and Savoia Orancio.

Happy Negroni Week! At its heart, Negroni Week is all about raising funds for a great cause, and for this episode, we explore some of the projects supported by Negroni Week through our giving partner Slow Food via the Slow Food Negroni Week Fund. Guests include Bilal Sarwari, international councilor for Slow Food; “Slow Drinks” author Danny Childs; and Hansel Morales, an Austin bartender and recipient of a 2024 Negroni Week scholarship.

Texas-based Garrison Bros. Distillery was one of the first craft distillers in the country to take a regional approach to making bourbon. For this episode, Dan Garrison explains the initial challenges to making Texas bourbon, some of the lessons he’s learned along the way, and the distillery’s support of charitable causes such as the Hye Fashioned Takeover initiative.

[This episode originally ran June 18, 2024.] The Daiquiri is one of the greatest cocktails in the canon, and with summer now upon us, we explore the drink from every angle with a panel of Daiquiri experts including Joshua Ibañez (Seattle), Shannon Mustipher (Brooklyn), and Garret Richard (Sunken Harbor Club, Brooklyn).

Whiskey expert and author Noah Rothbaum talks about the discoveries he made and lessons he learned while writing “The Whiskey Bible,” which debuts September 9.

We check in with Erick Castro, owner of Gilly’s House of Cocktails and Raised by Wolves in San Diego, to talk about balancing simplicity and complexity in cocktails, and the enduring appeal of frozen drinks.

For this episode, we check in with Charlotte Voisey, the executive director of the Tales of the Cocktail Foundation, to talk about the path that led her into her new role, how Tales has evolved over the years, and what to expect from this year’s event, taking place July 20-25.

Gin forms the foundation for every great Martini, Negroni, and Gin & Tonic, as well as countless other cocktails. For this episode, we delve into the details surrounding some of the world’s best gins with Simon Ford, creator of Fords Gin, and Terry Fraser, master distiller of Tanqueray London Dry Gin and Gordon’s Gin.

Germany’s wine regions and wine culture have centuries of history behind them, but many of the country’s wines are less familiar to American drinkers. For this episode, we’re joined by wine importer Stephen Bitterolf of vom Boden to talk about the essential aspects of German wines, and to take a tour of five German producers and some of their bottlings.

Distilled spirits aren’t simply the base ingredient in most cocktails—they’re an intriguing blend of agriculture, science, engineering, culture, and human ingenuity. For this episode, we explore the fundamentals of a spirits education through the Wine & Spirits Education Trust (WSET) with Rob McCaughey, the head of business development for spirits for WSET Americas.

Our May/June issue Martini coverage keeps rolling with this conversation with Imbibe contributing editor and “The Martini Cocktail” author Robert Simonson, exploring the Martini’s evolution over the eras and its role in today’s cocktail culture.

Our brand-new May/June 2025 issue celebrates the Martini’s return to the mainstream, and the many ways bartenders are rediscovering the classic cocktail. For this episode, we invite three veteran bartenders and bar owners—Natasha Bahrami from The Gin Room in St. Louis, Trevor Easter from The Butterscotch Den in Sacramento, and Abigail Gullo from Loa in New Orleans—to share their insights into the mighty Martini.

Our March/April 2025 issue looks at the booming business of alcohol-free beer. Contributing editor Joshua M. Bernstein joins us for this episode to explore what can happen when brewers big and small focus their expertise on developing flavorful NA beer options.