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.
The invention of frozen rosé—aka frosé—was practically inevitable, and what started last summer is now spreading to bars around the country. Here, three takes on frosé, from Willa Jean’s minimalist approach to Extra Fancy’s Campari-topped Frozémonade.
In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: the minds behind Sweet Liberty, Llama Inn and Long Island Bar take on something “shaken, with ginger.”
As the tiki revival spreads beyond the borders of its namesake bars, a new breed of drinks that borrow from tiki palette, but fall firmly outside of it, is emerging. Here, five drinks that exemplify a new breed of inventive, quasi-tropical drinks.
Named for its namesake stirrer, the swizzle hails from the longstanding West Indian tradition of theatrical mixed drinks that paved the way for tiki. Here, get to know the swizzle in three classic recipes and their modern interpretations.
The age-old combination of spirit, citrus and sugar is essentially the mirepoix of the cocktail world. Here, six drinks built from the classic sour base—both short and tall—with permanent places on our house menu this June.
Every bar sports marginal bottles that elude even the most seasoned drink-makers. 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: funky Swedish punsch.