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Summer’s Best Blender Cocktails

Imbibe Magazine

Extra Fancy’s Frozen Gin & Tonic A frozen G&T made with cooling cucumber. The Lushy Machine Strawberries and red wine syrup make this gin slushy divine. Planter’s Punch A frozen, blended spin on the classic rum cocktail. Van Gogh Daiquiri A blended mix of of gin, ginger, jasmine, and mint.

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Chocolate Cocktails

Imbibe Magazine

Not So Late Night Tonic The botanical flavors of gin and tonic merge seamlessly with the bittersweetness of chocolate and coffee. The Whiskey Sea The warm notes of rum, banana, and chocolate contrast a bright pop of citrus. Rum Hot Chocolate Aged rum improves an already delicious apres-ski classic.

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Modern Coffee Cocktails

Imbibe Magazine

King Coffee Aged rum anchors this after-dinner drink. Honeyed Coffee Gin & Tonic Cold-brew and honey boost the classic G&T. Brewed Coffee Apapacho Café Apapacho, which translates to “a warm hug,” combines hot coffee with bourbon and vermouth rosso and is topped with freshly whipped cream.

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4 of the Strongest Cocktails You Can Order at a Bar

VinePair

Rather than ordering a classic like a Gin & Tonic or Old Fashioned and asking the bartender to make it strong , there are a few particularly powerful cocktails that pack a punch all on their own. The recipe calls for light rum, dark rum, and overproof rum, not to mention apricot brandy and grenadine.

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We Asked 10 Bartenders: What’s Your Favorite Cocktail and Food Pairing?

VinePair

Halil Salomón, bartender, Shinji’s , NYC Left Photo: VinePair / Right Photo: Tiffany Jae via Unsplash “I’m typically more of a wine drinker, but it’s hard to beat a 50/50 gin Martini and oysters. I do equal parts gin and dry vermouth , orange bitters , and both an olive and a twist. Drew Furlough, bartender, Amazonia , Washington, D.C.

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Boozy Popsicles for Summer’s Swelter

Imbibe Magazine

Cucumber Gin & Tonic Popsicles Whip up a batch of these cucumber-studded Gin & Tonic popsicles for the coolest contribution to your next neighborhood BBQ. Piña Colada Popsicles Kick back and cool off with these boozy popsicles packed with a tropical trifecta of flavors—pineapple, coconut and rum.

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A Negroni Week Globetrot

Imbibe Magazine

The Torii, a favorite off the menu, trades the gin for sweet potato shochu and adds Amontillado sherry, imbuing the aperitivo with a nutty aroma. For the Aesthete, a rum variation, sherry and chestnut enrich the cocktail bringing nutty flavors and rich aromas. Mixed into a Negroni, it maximizes those vibrant orange notes.

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