To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from bartenders, cocktail experts and an MIT scientist.
The concept of the “deathbed” drink—that hypothetical glass with which we toast our own mortality—has been around for centuries. Here, a group of industry experts answer the question: “How would you close out your last day on earth?”
Both Côte-Rôtie and Cornas have entered the spotlight after decades in the shadows. Jon Bonné considers how the rush of fame has affected these regions, and what it signals for the future of northern Rhône syrah.
In the past few years, the “infinity bottle” has become a phenomenon among whiskey nerds. Aaron Goldfarb mines Reddit to understand the allure of the at-home, ever-changing whiskey blend.
In “Bringing It Back Bar,” we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: creole shrub, a spiced, orange liqueur.
Ever dreamed of running a secret bar out of your home? This guy does—and his isn’t the only one around, either. Kara Newman spends a night at a real-life Brooklyn speakeasy.
One of the easiest ways to riff on a classic drink recipe is to swap in a flavored sweetener for simple syrup. Here, a selection of our favorite wintertime syrups and how to use them.
Though it’s become known as a summertime cocktail, the Daiquiri is easily adapted to colder months, when its key ingredient—limes—are in peak season. Bartenders Joaquín Simó and Jim Kearns share their tips on transitioning the drink to winter.
A quintessential winter warmer, the toddy’s simple formula has remained largely unchanged for centuries. Here, get to know the toddy in classic recipes and their modern interpretations.
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The Punch A-Z
(n.) Invented in the 16th century soon after Portuguese colonialists introduced sugarcane to Brazil, cachaça is a spirit distilled from fermented sugarcane juice. Few regulations about the production exist. The cane juice may be distilled in pot stills or column stills, and is generally sold un-aged. Brazil has fought to keep the product from being […]More A-Z →