Radio Imbibe

Audrey Saunders has been one of the world’s most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman’s Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom & Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club’s permanent closure in 2020.Tom & JerryGo old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up.Batter6 eggs, separated1 pound sugar1 ounce aged rum3 Tbsp. vanilla extract¾ tsp. ground cinnamon¼ tsp. ground allspice¼ tsp. ground nutmeg1/8 tsp. ground cloves2 dashes Angostura bittersFor each drink6 oz. milk1 oz. aged rum1 oz. CognacMake the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg. Adapted by Audrey Saunders 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. 

Trained as an engineer and while working toward her MBA, Cha McCoy made an unexpected detour into a career in the wine world. For this episode, we talk with her about what led her into working as a sommelier and wine educator; the ways she approaches wine education; and her new role as beverage director for the Charleston Wine + Food Festival, taking place March 2-6, 2022. 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. 

Our November/December issue features a profile by Nneka M. Okona about veteran Atlanta bartender Thandi Walton. For this episode, Walton talks with us about the path she took from her native Zimbabwe to working behind Atlanta bars, the bartending approach she embraces, and her thoughts on mentorship.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. 

Our September/October issue features an article by Max Falkowitz on how bars and distilleries are making concrete steps toward ecological sustainability. For this episode, we chat with one of the distillers quoted in that feature, Maggie Campbell. Formerly a distiller at Privateer Rum in Massachusetts, Campbell is now the estate rum manager for Mount Gay in Barbados. We’re joined in this conversation by Mount Gay’s managing director, Raphael Grisoni, to talk about some of the efforts Mount Gay is pursuing to reduce its own climate footprint and move in a sustainable direction.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. 

Pouring Ribbons was Imbibe’s Cocktail Bar of the Year in 2013, and over the course of the past decade, it’s remained one of the world’s most influential cocktail bars. For this episode, we chat with bar partner Joaquín Simó about Pouring Ribbons’ reopening in September and plans to permanently close the bar next April, what he hopes the bar’s continuing legacy might look like, and what guests can expect during the bar’s grand finale. 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. 

Shannon Tebay is familiar to American cocktail drinkers from her time behind New York City bars including Death & Co., where until recently she was head bartender. This summer, she moved to London to assume a new role as head mixologist for The Savoy Hotel, and head bartender for its American Bar, one of the world’s most historic and celebrated cocktail bars. For this episode, we chat with her about what led her to accept the new position, the significance of being the first American to head the American Bar and the first woman to head the bar in nearly a century, and what she has planned for the bar and its cocktails.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. 

It’s Negroni Week! For this episode, we check in with one of this year’s charity fundraising partners, No Us Without You LA, chatting with cofounders Damián Diaz and Othón Nolasco about their work to support undocumented back-of-house hospitality workers and their families during the ongoing Covid crisis. Then, we head to San Diego for a Tony’s Negroni from Anthony Schmidt at J & Tony’s Discount Cured Meats & Negroni Warehouse, one of this year’s participating venues. Find out more about this year’s charity partners, and find a participating bar near you, at negroniweek.com.  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. 

Earlier this summer, bars and restaurants in the U.S. fully emerged from the pandemic, many operating under new sets of guidelines to keep guests and staff safe. With the delta variant now surging and wildly different rules and regulations taking shape across the country, we check in with bar owners in different parts of the country to see what their experiences have been and how they’re navigating these new challenges: Jessica Sanders from DrinkWell in Austin, Texas, and Briana Volk from Portland Hunt & Alpine Club in Portland, Maine. 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.

Back in early 2020, Dr. J Jackson-Beckham appeared in our annual Imbibe 75 issue as our Beer Person of the Year, based on her work at the time as the diversity ambassador for the Brewers Association, and her roles in academia and the nonprofit space. For this episode, we catch up with Dr. J on her consultancy, Crafted for All, which focuses on helping craft-beverage organizations become more inclusive, equitable, and just, and talk about issues facing the craft beverage world today, and the way forward.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 Imbibe’s July/August issue, Dan Q. Dao explores the expanding world of Vietnamese coffee in America, sharing the stories of Vietnamese cafés and the drinks they serve. For this episode, we visit one of those cafés, Hello Em in Seattle’s Little Saigon neighborhood, and chat with Yenvy Pham (who co-owns the café with Nghia Bui) about her family’s role in the city’s Vietnamese culinary scene and Hello Em’s approach to coffee, and we taste along through a selection of the drinks.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.