In “Spirit Guide,” Wayne Curtis demystifies the ever-shifting spirits landscape one bottle at a time. This round: the return of Pennsylvania and Maryland rye whiskey.
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: rainwater Madeira.
In “Masters of X,” we spotlight bartenders chasing perfection in one drink. Here, Brian Bartels on balancing the iconic, crowd-pleasing brunch staple, the Bloody Mary.
From the classic Clover Club to the basil- and lemon-infused Green Park Cocktail, here are five of our best—and simplest—frothy drinks.
Wisconsin’s beloved—and peculiar—take on the Old-Fashioned has gotten even more Wisconsin. Bryce T. Bauer on the growing crop of Badger State brandy.
In recent years, some of the world’s leading bars have debuted a new breed of drink—the up-rocks drink.
At London’s White Lyan, bartenders used a variety of acid solutions to mimic citrus and play with texture in cocktails. Here, they offer advice and recipes for a Creamy Martini, a Limeless Daiquiri and more.
The tools we associate with Japanese bartending have come to symbolize the style’s dedication to precision. But they are, by and large, of Western origin.
How did the ice bar, wherein patrons gather to drink in below-freezing temperatures, become a worldwide phenomenon?
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The Punch A-Z
(n.) This boldly-flavored spirit is flavored with a distinct mix of herbs and botanicals, most often anise, fennel and wormwood. It is thought to have been created in France or Switzerland as a medicinal elixir, and was first commercially produced in 1797 by what would become the Pernod company. Most often associated with a bright […]More A-Z →