Tropical drinks are an essential part of the cocktail canon, and a new book, “Tropical Standard: Cocktail Techniques & Reinvented Recipes,” promises to bring this category into the modern cocktail age. For this episode, we’re joined by authors Garret Richard and Ben Schaffer to talk about how some of the techniques devised at today’s cutting-edge bars can be used to boost the quality and possibilities of tropical drinks.

Since 2009, writer and educator Camper English has been researching every aspect of making clear and custom ice for use in the bar and home. With his new book, “The Ice Book,” coming out this spring, we catch up with him to talk about his ongoing experiments with everything frozen.

The Manhattan is one of the foundational drinks in the classic cocktail canon, and it continues to influence and inspire bartenders and drinkers today. For this episode, we dig into every aspect of making Manhattans with Toby Maloney, a partner in The Violet Hour in Chicago and co-author of “The Bartender’s Manifesto.”

Rye ruled America’s whiskey glasses throughout the 19th century, then nearly disappeared in the 20th. As our March/April 2023 issue details, rye whiskey is now back in a big way, and this episode digs into some of the promises—and challenges—of making rye, with distillers Nicole Austin, Todd Leopold, and Greg Metze.

Over the past 15 years, the BarSmarts bartender education program has helped thousands of hospitality professionals hone their bartending knowledge. For this episode, we’re joined by Kevin Denton Rex, the director of mixology and education for Pernod Ricard, to talk about the newly revamped BarSmarts program and how it has has evolved over the years.

We wrap up our coverage of the 2023 Imbibe 75 by checking in with Julio “Jules” Gutierrez, founder of the Southern California bar pop-up series, Chuntikis.

We continue our coverage of the 2023 Imbibe 75 by catching up with Christine Wiseman, a veteran LA bartender now working as beverage director for BarLab in Miami.

Our January/February issue features this year’s Imbibe 75, the inspiring people and places that will help shape the way we drink in the year ahead. For this episode, we check in with Jack Beguedou, known online as the Hood Sommelier, about his journey into the whiskey world, and how he’s bringing his West African heritage into bourbon country via his Afrofusion dinners.

Our January/February issue features this year’s Imbibe 75, the inspiring people and places that will help shape the way we drink in the year ahead. For this episode, we catch up with the bartender on the cover of this issue, Josh Ibañez, about his plans as bar manager for acclaimed Seattle rum bar Rumba as it enters its second decade, and about his original cocktail, the Long Story Short, also pictured on the cover.

Brother Cleve was an influential musician, DJ, bartender, and bar owner who helped shape the cocktail culture in Boston and beyond before his untimely death in September. For this episode, we remember Brother Cleve with a few of his friends, Jackson Cannon from Eastern Standard in Boston; Jeff “Beachbum” Berry from Latitude 29 in New Orleans; and Patrick Sullivan, former owner of the B-Side Lounge in Cambridge, Massachusetts.

With the help of Brooklyn restaurateur and writer St. John Frizell, we explore the wintertime tradition of flaming drinks, complete with historical perspective and drink-flaming fundamentals.

In recognition of Native American Heritage Month, we’re joined by 2021 Imbibe 75 alum Chockie Tom, who catches us up on her ongoing work with Doommersive, her advocacy for indigenous peoples in hospitality, and things to consider as we enter Thanksgiving weekend.

The November/December 2022 issue is also the 100th issue of Imbibe magazine, and to mark the occasion, we chat with contributing editor and longtime columnist Wayne Curtis about some of his favorite columns over the years, and his approach to researching and writing each round of Mixopedia.

We’re looking ahead to March 2023 and the Charleston Wine + Food Festival with interim executive director Alyssa Smith and beverage director Cha McCoy.

Career bartender and industry mentor Lauren Mote talks about her new book, "A Bartender’s Guide to the World: Cocktails and Stories from 75 Places."

American Craft Spirits Association CEO Margie Lehrman talks about the evolution of craft distilling in America, the future of the industry, and the progress of the StepUp Foundation in its first year.

It’s Negroni Week, and for this episode veteran bartender and longtime Negroni aficionado Francesco Lafranconi talks about the Negroni’s classic formula and essential elements.

Honolulu bartender Harry Chin mixes a POG Cutter, his riff on a classic tropical cocktail that includes the iconic Hawaiian flavors of POG, featured in our September/October 2022 issue.

Nick Bodkins, co-founder and co-owner of Boisson (one of our Imbibe 75 Places to Watch for 2022), shares insight about the surging growth of alcohol-free beverages and what he’s seeing in the low- and no-alcohol wines space.

We touch down in New Orleans to talk with two Imbibe 75 alumni: Touré Folkes of Turning Tables, and Kimberly Patton-Bragg of Palm & Pine.

New York Times reporter and whiskey writer Clay Risen talks about the state of American whiskey and what directions in today’s whiskey world he’s finding intriguing.

Texas bar owner Travis Tober joins to talk Ranch Water, the tequila-based cocktail that’s become ubiquitous across the country.

For this episode recorded during Pride Month, we check in with 2018 Imbibe 75 Bartender of the Year Alex Negranza about his ongoing evolution as a bartender, and the work he’s undertaking in his role as president of GLASS, the Gay and Lesbian Alliance for Spirited Sipping.

Speed Rack founders Lynnette Marrero and Ivy Mix join the podcast to talk about a decade of running their signature women’s bartending competition, the breast cancer research charities they’re proud to support, and the upcoming Season 10 national finals taking place in July.

For this episode, we visit The Doctor’s Office in Seattle to talk with Keith Waldbauer about the bar’s approach to the Vodka Martini, and how they blind-tasted their way through hundreds of approaches to the drink before landing on their ideal mix.