In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. In a tribute to Cinco de Mayo, Dan Greenbaum, Jane Danger and Matthew Belanger each combine the Margarita, Michelada and Paloma into one drink.
Provence has become synonymous with rosé—both the place and wine becoming symbols of some aspirational lifestyle. But at what cost? Jon Bonné on what we’ve lost in the wake of rosé’s event horizon.
Provence has so much more to offer than generic pink wines. Here, the places and producers who are pushing beyond the craze to make worthy reds, whites—and yes, rosés.
Here, five bars offer new spins on the beloved hair-of-the-dog drink, from one fueled by yuzu and miso to another with a papaya sangrita.
The Margarita-slinging Mexican cantina has informed America’s understanding of south-of-the-border culture since the midcentury. Leslie Pariseau on the how the Margarita embedded itself in America, and the Southern California cantinas that have long been its lifeblood.
Mexico’s original tequila daisy is one of the most riffable drinks in the cocktail canon. Here, a collection of recipes that play on the original template—from fresh to spicy and smoky to sweet.
Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month: The failure of Trump vodka, India’s complicated relationship with booze, the roving Jell-O shot salesman known as “Jelloman” and more.
We asked 25 bar professionals to reveal (and defend) their go-to well spirits. Here are their top picks.
From whence did the genius who first suggested taping 40-ounce bottles of malt liquor or beer to each hand come? Aaron Goldfarb seeks out the origin stories of the idiotic, and ever-popular, Edward Fortyhands.
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The Punch A-Z
(n.) Similar in many ways to its Scottish brethren, Irish whiskey generally skews lighter in flavor. Legally, Irish whiskey must be made in Ireland, distilled from a yeast-fermented mash of predominately barley and aged for three years in wooden casks. The malted barley is usually dried in kilns and ovens, not over smoky peat fires, […]More A-Z →