As the multi-billion-dollar e-cigarette business continues to come of age, a subculture of “vaping” flavors and production methods are taking cues from both wine and spirits. Jennifer Cacicio on everything from vape and wine pairing websites to “aged” e-liquids.
While each of the Triple Crown races has a signature cocktail, the tradition has somehow eluded the Breeders’ Cup. Peter Fornatale takes a look back at the history of booze and racing, and offers three drinks from his book Brooklyn Spirits for 2014’s race.
A year into PUNCH, we’re honored to have seen so many incredible stories, photographs and videos cross our desks. In honor of our first birthday, here’s a look at some of our favorites from the past year.
Cherry, blackberry, honey—over the past few years, flavors usually associated with cough drops have snuck into American whiskey. Drew Lazor surveys the scene to find out how flavored whiskey is impacting the category as whole.
An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass and kvass cocktails.
Once the indicator of an A-lister, bottle service and all its diamond-encrusted pomp has become one of the biggest gimmicks in American nightlife. But how did it go from exclusive to everyman? Regan Hofmann on the dying ritual of pay-to-play tables.
How does all that Manhattan get into the Manhattan? We trailed one little guy from the Freedom Tower to Wall Street to Times Square to find out. Behold, a tour of Manhattan from the point of view of a Manhattan cocktail.
Punch NewsMore News →
LookbookView Gallery →
The Punch A-Z
This theatrical accessory used to dispense ice cold water can be used in the traditional preparation of absinthe along with an absinthe spoon and a sugar cube, though it is not necessary.More A-Z →