Radio Imbibe

Tales of the Cocktail is coming up fast, taking place this year in New Orleans from July 19-24. For this episode, we get insight on some great places around town to grab a drink from three veteran New Orleans bartenders: J’Nai Angelle, a Spirited Award finalist for U.S. Bartender of the Year and a bartender at the Chandelier Bar at the Four Seasons Hotel; Kimberly Patton Bragg, bar director and bartender at Pulcinella and The Original Nite Cap; and Gio Miano, bartender at Black Penny and bar director at Bar Tonique.

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.

Ryan Chetiyawardana opened his first bar, White Lyan, in London in 2013, the first in a growing universe of cocktail bars built on a foundation of creativity and sustainability. For this episode, the bartender familiarly known as Mr Lyan talks about his latest venture, Seed Library NYC, and about how all of his bars find their own distinct directions while staying rooted in a core creative philosophy.

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.

[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 century-plus since the Gibson’s debut, it’s taken on an identity of its own. Amor y Amargo partner and Saucedpodcast co-host Sother Teague joins us for this episode to explore the Gibson’s many charms, and to discuss the dedicated fanbase the Gibson’s garnered over the years.

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.

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 cocktail historians who’ve each served as regular Imbibe columnists over the years: our current columnist Wayne Curtis, and his predecessors Ted Haigh (Dr. Cocktail), and David Wondrich. 

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.

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 this episode, 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.

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.