France’s Most Underrated White Wine Steps Out

A greater number of single-cru bottlings and the arrival of newly designated sub-zones have helped Muscadet elevate its reputation, drawing worthy comparisons to white Burgundy. But what will it take for the region to truly set itself apart? Jon Bonné considers Muscadet’s past and future through the eyes of the winemakers looking to reshape it.

How Slow Food’s “Wine Bank” Is Trying to Preserve Italian Wine

Slow Food’s Banca del Vino, or “Wine Bank,” is reserving thousands of bottles of Italian wine solely for preservation and education. Molly Hannon on the “slow wine” movement and how the Bank hopes to preserve the historical memory of Italian wine.

Bringing It Back Bar: What to Do with Genever

Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In “Bringing It Back Bar,” we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: the malty proto-gin, genever.

Drinking with Filmmaker Steven Soderbergh

The prolific director of Erin Brockovich and Magic Mike talks with Aaron Goldfarb about everything from the best bar scenes in film to his obsession with the obscure Bolivian spirit, singani.

The Petraske Family Tree Grows in Brooklyn

Faced with finishing her late mentor’s final project, bartender Lucinda Sterling found a way to collaborate with his vision while making it her new home, too. Leslie Pariseau on Sterling’s Seaborne and the second coming of Sasha Petraske.

Six Muscadets That Will Change the Way You Think About Muscadet

Long dismissed as an innocuous companion to oysters, Muscadet is stepping out as a white wine serious enough to nip at the heels of white Burgundy. Jon Bonné on the producers and wines that are defining Muscadet's new school.

A Brief History of Collaboration Beers

Since Russian River and Avery launched beer’s first “collaboration beer” in 2006, high-profile partnerships between breweries have become a fixture of the industry. But how many of them are actually greater than the sum of their parts? Aaron Goldfarb on the collaborations that have defined craft brewing history.

rosemary cocktail prime meats

January’s Best Reads on Drinks and Drinking

Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month, we attempted Italian Futurist cocktails, drank through Ulaanbaatar, hunted for the elusive white grapefruit and more.

Beer's Evolving Role at the Restaurant Table

Though wine has long commanded the attention of beverage directors, beer is experiencing an unprecedented wave of representation in the country's top restaurants. Zachary Sussman on the shift and what it signals about both beer and dining culture.

Inside New York's Iconic Bemelmans Bar

In his "Bar Tripping" column, photographer Daniel Krieger travels the world to capture its most unique and photogenic bars. This week, he revisits Bemelmans Bar, the "old New York" institution that's more than just an icon.
vintage chartreuse and vintage spirits collecting

Inside the Booming Market for Vintage Spirits

In the last half-decade, the market for vintage spirits and liqueurs has expanded, so much so that old and rare bottles of whiskey, Cognac and Chartreuse are setting record prices at auction—and becoming increasingly difficult to find. Bryce T. Bauer on the nostalgic appeal of these bottles and how collectors are sourcing them.

drink police energy cocktails

Drinking Through Energy: Cocktails to Get You UP

In “Drink Police,” we revisit forgotten (or just plain weird) bar manuals to see how they fare with our panel of seasoned drinkers. This month: 2015’s Energy: Cocktails to Get You UP, a cocktail book-cum-conceptual art piece that mixes all things energy-enhancing with booze.

The Punch A-Z


(n.) A fortified aromatized wine, vermouth is made by adding a neutral grain spirit to a low-alcohol wine, then infusing it with spices, roots and herbs before bottling. It generally comes in two styles, sweet (red) and dry, though there are other versions that are less common, such as white, rosé or golden. Manufacturers tend […]

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