Over the past ten years, sommeliers have begun to favor smaller, seasonal lists. Some are taking it one step further, fashioning wine lists that change daily in an effort to better compliment the kitchen. Megan Krigbaum on the constantly changing list as a reflection of how we dine, and drink, today.
Over the past few years, there’s been a mini-boom of American-made bitter liqueurs, which—despite being modeled after Italy’s famous amari and bitter aperitivi—are largely unique. Here, a guide to seven worth seeking out, the stories behind them and what they taste like.
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.
From the shadow of London, a new crop of Scottish gins is emerging. And they are not your average gins. Meredith Bethune on how Scotland’s native botanicals are giving birth to some of the world’s best new spirits, plus five to try.
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.
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The Punch A-Z
(n.) A cactus-like perennial plant native to the American Southwest and Mexico that yields a starchy heart (the piña) used to make tequila and agave nectar.More A-Z →