All the Ways to Tomato Your Cocktail
How to use the summer staple in savory Martinis, Negronis and highballs.
- story: Punch Staff
- photo: Lizzie Munro
How to use the summer staple in savory Martinis, Negronis and highballs.
We asked 11 of America's best bartenders to submit their finest recipe for the frozen Margarita—then blind-tasted them all to find the best of the best.
What does summer drinking look like in Central Texas? Seven groups share what they packed in their coolers before a day of floating down the San Marcos River.
Simultaneously spicy, smoky and sweet, the Korean pepper paste is a shortcut to layered flavor in classic cocktails.
Beyond tiki drinks, the banana liqueur is a go-to for turning classic cocktails tropical.
Cafe La Trova’s Julio Cabrera breaks down the process behind his Daiquiri Clasico, Daiquiri Floridita and a lesser-known Cuban riff, the Greta Garbo.
There are countless complicated riffs on the classic. Here are six that further the tropical staple, while remaining true to its roots.
The dirty Martini's skyrocketing appeal has led bartenders to hack—and ultimately improve upon—its signature "dirty" component. Here's how to do it at home.
Jim Meehan has been chasing his ideal spec for the Parisian reverse Martini for nearly two decades.
From a frozen Mojito to a Henny Colada and more.
Bartender Lauren Corriveau gives the infamous "vodka-cran" a simple, savory upgrade by way of cranberry shrub and saline.
Thirteen bartenders share their favorite spirits, liqueurs and wines to top with tonic, from clairin to Cynar.