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The sweet, juicy notes of strawberry soda balance well with the spice of rye whiskey in this summery highball. “I wanted something crushable to enjoy out on our patio, and this hits the spot,” says Brian Downing (@bourbonnerd), owner, operator, and lead bartender of @TheSilverDollar. Recipe link in our bio.🍓

📸 @johnvalls_f2.0

Level up your home bar! Drinks aren’t the best they can be without great 🧊 and lucky for all of us, @abstract_ice is now shipping nationally. Head to the link in our bio to check out all their options.

#homebar #cocktailice #imbibe #imbibegram

For this whiskey sour riff, @LaniSuyama of @RedlightBellingham was inspired by the flavors of lemon meringue and the aroma of desert sage. Combining a sage-infused bourbon with tangy lemon curd and herbaceous Bénédictine makes for easy-drinking refreshment that’s perfect for warm days. Recipe link in our bio.

📸 @teocrider

Step into the future of drinks at this year’s @barconventbrooklyn. 🍸 Happening June 9-10 at Brooklyn’s @industrycity, this is always a great chance to connect, discover, and get inspired alongside the industry’s best. Register at bcbbrooklyn26.com/imbibe (or the link in our bio) and follow @barconventbrooklyn for more event details and updates.

Crisp, refreshing, and unfussy, the spritz represents summer in a glass. It can also provide a solid foundation for bringing classic drinks into modern times. At @BellwetherBarCo, the #87 cocktail integrates sparkling wine into the framework of the Chrysanthemum, a semi-obscure classic combining dry vermouth, Bénédictine, and absinthe. The inclusion of bubbles adds the effervescent pop of a spritz. Recipe link in our bio.

📸 @johnvalls_f2.0

“American whiskey’s trajectory in the past quarter-century has been nothing short of extraordinary,” writes Susannah Skiver Barton (@whattastesgood) in her latest for Imbibe. “Although bourbon and rye were cornerstones of drinking culture from the 1800s up to Prohibition and beyond, whiskey’s dominance ended in the 1970s as baby boomers turned away from older generations’ preferences en masse. The decline lasted decades. In 1999, Kentucky distillers made fewer than 500,000 barrels of bourbon, and almost no rye. And then, right as the new millennium dawned, something unexpected happened: Popular interest in whiskey started to bubble up, slightly reversing both sales and production numbers for a few years before really taking off around 2006. The seeds for this growth had been planted in the preceding decades by producers who were visionary, desperate, or both.”

Head to the link in our bio to read more from Susannah about how America fell in love with bourbon and rye, again.🥃

📸 @kellypuleio

“The goal behind the Bloom No. 5 was to weave floral, springtime flavors into a classic Margarita template,” says Shelby Abell (@shebs_12_) of @Marthas_Nashville. To do this she combines tequila with Suze and elderflower liqueur, which create a floral, bittersweet profile. Meanwhile, lemon brightens up the drink “to nail the ‘springtime in a glass’ vibe,” Abell adds. Recipe link in our bio.

📸 @victoriaquirkphoto

Ted Breaux is a research chemist and absinthe producer who in 2007 successfully challenged the U.S. ban on absinthe, reintroducing it to American drinkers for the first time in almost a century. Today on Radio Imbibe, Breaux joins us to explore why absinthe was banned in the first place, and to explain how he successfully challenged the ban and how absinthe’s fortunes have changed in the years since. Tune in at the link in our bio or wherever you get podcasts.

📸 @rcallahanphoto

Don Lee’s (@donbert) breakfast-inspired modern classic, Benton’s Old Fashioned, features bacon and maple syrup and first introduced the fat-washing technique to the cocktail world in 2007. The Old Fashioned twist has been a mainstay at @PDTNYC, its birthplace, ever since. Recipe link in our bio.🥓🥃💫

📸 @ericmedsker

With the rise of the cocktail renaissance in the late 1990s, the quest for clear 🧊 arose anew, this time led by a new generation who brought renewed vigor and a measure of science, writes Wayne Curtis (@wcurtis) in his latest for Imbibe. Head to the link in our bio to read more from Wayne about how the cocktail renaissance and science solved the cloudy 🧊 problem.

📸 @mattynewtonillustration

Created by Phil Ward @LongIslandBar, this Beefsteak Martini features a simple overnight infusion of fresh shiso that imbues the cocktail with fresh, herbal notes. Recipe link in our bio.🍸

📸 @kellypulieo

“The Oxford Companion could stand as a sort of metaphor for David Wondrich’s career, writes @RobertOSimonson in his latest for Imbibe. “His influence in cocktail circles is so complete at this point that it almost resembles wallpaper. It’s all over, but you can’t see it for its everywhereness.” Head to the link in our bio to read more about how Wondrich (@splificator) has helped shaped the cocktail world as we know it today.

📸 @ericmedsker