As Negronis and spritzes boom in popularity, so too has the market for bitter Italian aperitivo liqueurs and amari, so much so that domestic distillers are producing their own versions. But how do they stack up against their more traditional counterparts?
In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: Xavier Herit, Chad Hauge and Gary Hayward take on “something with watermelon.”
Too often thought of as an annex to the Jura, the Savoie actually has far more in common with the nearby Rhône Valley. Jon Bonné on the past and future of France’s great mountain region, and the producers to know.
Italy’s take on happy hour, aperitivo, is gaining steam in the U.S., where a number of bars are combining the Italian tradition of leisure with that of American drink-making. Here, a selection of cocktails that are helping define aperitivo, stateside.
Following a decade-plus boom of ambitious craft beers, micro breweries are now beginning to make brews inspired by the innocuous macro lagers they once derided. Aaron Goldfarb on the micro-macro tug-of-war and what it signals about the craft beer market.
Born in Cuba as a malaria preventative at the turn of the century, the simple combination of rum, lime and sweetener eventually became an international cocktail sensation. Here, get to know the Daiquiri in three classic recipes and their modern interpretations.
Does the taste of rye whiskey differ based on where the rye it’s made from is grown? Bryce T. Bauer on the Pennsylvania distillery that’s trying to find the answer.
As American beer shelves become ever more crowded, standing out is the new fitting in. Veronica Meewes on the new generation of eye-catching label design depicting everything from dreamscapes to heavy metal iconography.
Welcome to “Crib Sheet,” your monthly shortcut to what’s hot in wine right now, in four bottles, courtesy of Jon Bonné. This month: the growing crop of fino and manzanilla sherries bottled en rama, or nearly unfiltered.
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The Punch A-Z
1. (n.) A spirit (most often whiskey) mixed with a carbonated beverage in a roughly 1:2 ratio and served in a tall glass over ice. Originally a whisky and soda drink, the name supposedly originated with New York bartender Patrick Duffy in the late 19th century, but the simple mixture has ancestral roots in many […]More A-Z →