Is Flavored Whiskey a Threat to Hardcore Whiskey Drinkers?

Cherry, blackberry, honey—over the past few years, flavors usually associated with cough drops have snuck into American whiskey. Drew Lazor surveys the scene to find out how flavored whiskey is impacting the category as whole.

The Kombucha of Eastern Europe: DIY Kvass

An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass and kvass cocktails.

Is Bottle Service Growing Up or Fading Away?

Once the indicator of an A-lister, bottle service and all its diamond-encrusted pomp has become one of the biggest gimmicks in American nightlife. But how did it go from exclusive to everyman? Regan Hofmann on the dying ritual of pay-to-play tables.

A Complete Tour of Manhattan, Led by a Manhattan Cocktail

How does all that Manhattan get into the Manhattan? We trailed one little guy from the Freedom Tower to Wall Street to Times Square to find out. Behold, a tour of Manhattan from the point of view of a Manhattan cocktail.
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Jeans and Blue-Chip Wines Collide at NYC’s Aldo Sohm Wine Bar

Welcome to “The List,” a column exploring the country’s most notable wine lists. This week, New York columnist Zachary Sussman visits Aldo Sohm Wine Bar to find out what “casual” means to the team behind three Michelin-starred Le Bernardin.

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Masculinity, Hipsters and the Miller High Life Man

Between 1998 and 2005, director Errol Morris created over 100 ads for Miller High Life aimed at rebranding the beer as a symbol of American masculinity. Adam Houghtaling on the enduring influence of the High Life Man message in the millennial era.

The Newest Bartender Obsession: Mellow Corn

Previously unknown outside of Kentucky, Mellow Corn has become the latest bartender obsession—thanks, in large part, to its hokey label. Robert Simonson gets behind the rise of a classic corn whiskey underdog.

Three Forgotten Classic Sherry Cocktails, Rediscovered

Sherry's revival has unearthed a canon of forgotten sherry cocktails. But there are still classics whose delights have yet to be rediscovered. Here are three from Sherry, Talia Baiocchi's ode to Andalusia and its wines.
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Scotch Takes a Hint from Bourbon

In the wake of Scotland’s vote for independence, the country is caught between past and present more than ever. Alia Akkam considers what this break from tradition means for Scotch, and how the centuries-old industry is vying for younger, savvier drinkers.

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What Does Mise en Place Mean in Cocktail Bars?

Increasingly complicated cocktails require increasingly complicated preparation behind the bar. Carey Jones takes a look at how bartenders have borrowed the concept of mise en place from chefs and clubs to speed things up—and keep them in place.

The Punch A-Z

Age

A quantifiable amount of time between a product’s creation and either its on-sale date or consumption. For spirits, age is generally calculated by the amount of time the product spends in barrels or tanks (e.g. a 21-year-old bourbon will have been stored in barrels for at least 21 years before it reaches the market)…

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