Drink Tank is a week-in-the-life peek at creative drinkers across Instagram. Each week PUNCH follows a photographer, writer, winemaker or bartender from bar to bar to bar.
While American speakeasies are often born of nostalgia, Hong Kong’s underground bar scene has become a way to escape high rents and the city’s grandiose nightlife scene. From a bar in a wet market to a hidden tiki shrine, here’s a tour of Hong Kong’s avant-underground.
There are few ways to mess up the classic Collins formula, and so many possibilities to improve upon it. With dozens of variations—from the addition of grapefruit and raspberries to riffs with rum and ginger ale—sometimes the only way to keep up is to keep drinking. Here are five to try.
Just as they cook with seasonal, local ingredients, designers and drink book authors Eric Prum and Josh Williams also build entire cocktails around fruits and vegetables from the farmer’s market. From cherries to cucumbers, here’s the food they’re drinking this summer.
How accurate are the pop cultural notions of prison drinking? Jennifer Cacicio reports on just how much modern prisoners are drinking and how they’re doing it.
For 25 years, Robert Simonson has catalogued the vestiges of New York’s bygone taprooms—from neon signs to murals to bar counters themselves—proving that many bars come and go, but some never fully disappear.
Not that long ago, the Negroni was considered a second-tier drink. But now that even small-town bars have mastered Martinis and Manhattans, lesser-known classics are making their way into the limelight. Dan Saltzstein with a few of his next-generation favorites.
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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 →