What We’re Drinking This Holiday Season
From bitter to bubbly, boozy to N/A, these recipes offer something for everyone.
- story: Punch Staff
- photo: Lizzie Munro
From bitter to bubbly, boozy to N/A, these recipes offer something for everyone.
The centuries-old technique has become an obligatory part of every modern menu—and sometimes, the entire menu.
Served up, on the rocks, or made long—the low-proof classic never misses.
Current and former staff share their picks, from a diary of a 24-hour dive bar to a personal plea to eradicate wine’s culture of gatekeeping.
We asked 10 of America’s best bartenders to submit their finest recipe for the Manhattan—then blind-tasted them all to find the best of the best.
Experts share the best aged rums to mix into the classic, at every price point.
At Oakland bar Friends and Family, Lulu at Le Monocle is a modern spin on the original 1930s recipe, and an ode to one of Paris’ most legendary lesbian nightclubs.
The must-try cocktails from top newcomers across the country, from a Green Mango Martini to a funky sake highball—plus a smash hit from an industry icon.
The cinnamon-grapefruit syrup—a central ingredient in the Zombie—may have had no grapefruit juice at all.
Even fermented Kool-Aid is fair game in a new era for the iconic sour.
An alternative infusion method adds fresh mint flavor without the “wet dog” notes.