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Bringing It Back Bar: What to Do with Ojen

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 rare and recently revived New Orleans staple, Ojen.

What’s Your Desert Island Cocktail?

Ever wondered what you might drink while cast away on a tropical island, equipped with limited resources and plagued by boredom and isolation? We asked bartenders that very question, and got five drinks that ranged from the whimsical to serious survival aid.

Nine Reasons to Pay Attention to Chianti

It’s time to reconsider Chianti and the tired tropes that have come to define expectations about the classic wine. Here, nine bottles to drink now, each embodying the best of Chianti Classico today.

Our Best Daiquiri Recipes by Style

Cuba’s daiquiri, with its simple rum, lime and sugar template, is a drink with countless variations. Here, a selection of recipes from the original Hemingway favorite to a tiki town riff.

July’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: taste-testing Havana Club, the whiskey-aging arms race, Paso Robles’ growing pains and more.

Bartender’s Choice: Watermelon Edition

In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: Xavier Herit, Chad Hauge and Gary Hayward take on “something with watermelon.”

Italian Aperitivo Finds Its Footing in America

Italy’s take on happy hour, aperitivo, is gaining steam in the U.S., where a number of bars are combining the Italian tradition of leisure with that of American drink-making. Here, a selection of cocktails that are helping define aperitivo, stateside.

How Well Do You Actually Know the Daiquiri?

Born in Cuba as a malaria preventative at the turn of the century, the simple combination of rum, lime and sweetener eventually became an international cocktail sensation. Here, get to know the Daiquiri in three classic recipes and their modern interpretations.

Bringing It Back Bar: What to Do with Suze

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: gentian-based Suze.

ICYMI: Our Top 10 June Stories

From Baltimore’s famed Orange Crush cocktail to a roundup of the world’s best rosés, here are our most-read stories during the month of June.