The reinvention of the wine professional has resulted in a new brand of next-gen swagger, complete with a revamped lexicon and liberal arts degree. Francis Percival tracks the American transition from “sommelier” to “somm.”
On his 24-city book tour, chef Ed Lee vowed to drink bourbon with a different chef, bartender or random stranger in each place to find out how his home spirit fits in with the rest of America.
Five bone-warming cocktails for your December pleasure.
Alia Akkam journeys to Peru to discover the soul of the country’s native grape-based spirit and, after meeting a shifty, fleece-donning shaman, comes back with a new understanding of her own fate.
The heiresses to New Orleans’s most legendary restaurant dynasty, Lally Brennan and Ti Martin, discuss growing up amongst celebrity cocktail guests, being naughty at breakfast and reveling in the city’s cocktail legacy.
Stockholm is building its first, true wine culture from scratch, headed up by a brat pack of “no-fucks” somms and hot blondes.
Behind the curtain of this miniature New York City bar is a wonderland of spectacular drinking that includes everything from whole coconuts to brass pineapples to bartenders in booty shorts.
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The Punch A-Z
(n.) This straight bourbon whiskey made in Tennessee must be distilled from a mash of at least 51-percent corn, plus a mix of barley, rye and wheat and aged for two years in oak barrels. Some Tennessee whiskeys undergo a charcoal filtration before being aged in barrel, called the Lincoln County Process, which helps to […]More A-Z →