By Kristin Ackerman Bacon
Cocktail class is in SESSION! Holly Robinson, co-founder of award-winning Amaro producer, Fast Penny Spirits and Sip Magazine publisher Kristin Bacon give you a brief history of Amaro and whip…
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Video
The Full Pour, Episode 9: Mezcal Cocktails
Spirits expert Pat Caffall of American Northwest Distributors takes mezcal centerstage with his knowledge on the agave distillate and simple cocktails for groups small and large this summer.
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Cooking with Sip: Wine Marinated Beef Skewers with Vindulge
It is officially the season of the grill! Grab your favorite bottle of Oregon red wine and fire up the grill — Vindulge’s new cookbook, “Fire + Wine,” has 75…
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The Full Pour, Episode 8: Meet the new Lateral IPA
Tonight we’re switching up our regular programming to bring to you a timely announcement regarding Sip Magazine’s first ever collaboration beer! If you’re in the Seattle/Tacoma area order yourself up…
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The Full Pour, Episode 7: Cooking with Beer
Jackie Dodd, aka The Beeroness, teaches us how to make two of her favorite recipes that cook with beer: cinnamon rolls and IPA-pickled jalapenos.
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Recipe: White Wine-Steamed Clams
This easy tutorial guides you on how to make white-wine steamed clams from Washington’s Hama Hama Co. using Tocai Friulano from Oregon’s Cooper Mountain Vineyards!
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The Full Pour, Episode 6: Cider Appreciation 101
Cidermaker Dave Takush of 2 Towns Ciderhouse gives us the rundown on cider, from the apples used to the ways its fermented and aged to food to eat with it.
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The Full Pour, Episode 5: Wine Picks for Spring
Stoller Family Estate winemaker Melissa Burr chats with our publisher Kristin Ackerman Bacon about wines for spring, the current wine climate and favorite seasonal pairings.
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The Full Pour Episode 4: Hops & Hazies
Brewer-owner Steve Luke of Cloudburst Brewing talks about hops, hazies and what makes a great stout in this episode from home!
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The Full Pour, Episode 3: Gin for the Win
AJ Temple of Temple Distilling talks all things gin, from botanicals used to infuse the spirit and his favorite cocktails to mix it with.
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