Radio Imbibe10 Dec 2024

Episode 112: Coquito for the People, with Giuseppe González

Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he’s made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that’s essential for celebrating the holidays. For this episode, González talks with us about coquito’s history and shares his recipe (below) and tips for making a batch to share with friends and family.

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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

Coquito Tradicional
Makes about 5 ½ liters

60 oz. / 5 cans evaporated milk
60 oz. / 4 cans cream of coconut (such as Coco Lopez)
2 Tbsp. good-quality vanilla extract
6 long cinnamon sticks (preferably Mexican cinnamon)
3 Tbsp. ground nutmeg
4 whole star anise
6 whole cloves
2 liters aged Puerto Rican rum

Add all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.

Det här avsnittet är hämtat från ett öppet RSS-flöde och publiceras inte av Podme. Det kan innehålla reklam.

Avsnitt(152)

Episode 152: Best of—The Gibson is Always There for You, with Sother Teague

[This episode originally aired on November 4, 2025.] The Gibson began as a minor Martini variation, swapping the latter’s olive or lemon twist for a pickled onion garnish and a new name. But in the ce...

9 Juni 23min

Episode 151: Twenty Years of Imbibing with Wayne Curtis, Ted Haigh, and David Wondrich

Imbibe features the best of today’s cocktails and cocktail bars, but our deep connection to cocktail history goes back to our first issue in 2006. For this episode, we’re joined by three writers and c...

26 Maj 28min

Episode 150: Absinthe’s Long Journey, with Ted Breaux

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. For t...

12 Maj 28min

Episode 149: You Should Be Drinking in Spain, with François Monti

François Monti is a Madrid-based author and journalist, and a regular contributor to Imbibe. For this episode, we join François for a drink at the Madrid cocktail bar Momus to talk about the state of ...

28 Apr 30min

Episode 148: Everyday Sake, with Yoko Kumano and Kayoko Akabori

Yoko Kumano and Kayoko Akabori have been introducing guests to sake, shochu, and other Japanese beverages for many years now at their Oakland, California bottle shop and bar, Umami Mart. (We shared an...

14 Apr 24min

Episode 147: The Business of Specialty Spirits, with Blake Riber from Seelbach’s

For this episode, we talk with Seelbach’s founder Blake Riber about his journey from bourbon enthusiast and blogger to building an online ecommerce site specializing in spirits from craft distillers a...

31 Mars 20min

Episode 146: Talking Tequila With the People Who Make, Sell, and Serve It

Tequila is Mexico’s signature spirit, and the focus of our March/April 2026 issue. To better understand tequila, it’s valuable to hear from the people who spend their lives and careers working with th...

17 Mars 50min

Episode 145: Tequila Today, with David Suro Piñera

Our March/April 2026 issue is out, and it’s filled with a celebration and exploration of Mexico’s signature spirit, tequila. David Suro Piñera opened his Philadelphia restaurant, Tequilas, in 1986, an...

3 Mars 28min