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.
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.”
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.
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.
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.
Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month: a vineyard growing in a cemetery, the case of the disappearing pint glass, Georgia’s tradition of drunken speeches, and more.
One of the original hangover cures, the fizz has gone through countless iterations since its first recorded mention in the 1860s. Here, get to know the fizz in five classic recipes and their modern interpretations.