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Bartender’s Choice: “Fruity, But Not Too Sweet”

In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order, and see what they come up with. This round, they take on something “fruity, but not too sweet.”

Our Favorite Martini Recipes by Style

The most iconic of contemporary cocktails, the Martini has spawned countless variations, from classic dry to the Vesper and the Cosmo. Here, a collection of recipes that call on gin, vodka, sake and more, from strong and austere to subtly sweet.

Bringing it Back Bar: What to Do with Byrrh

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: the French quinquina wine, Byrrh.

How Well Do You Actually Know the Julep?

The first true American drink, the julep has endured centuries as a symbol of everything from morning fortitude to Southern summers to, of course, the Kentucky Derby. Here, get to know the julep in three classic recipes—and their modern interpretations.

Style Out Your Salt Rim

The classic salted rim can almost always benefit from some extra attention. Here, chef Kathryn Peetz calls on highbrow and lowbrow ingredients—freeze-dried fruits, fennel fronds, taco seasoning—for five distinct salts that can elevate a wide variety of drinks.

Three Bartenders Take on the “Margaladaoma”

In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. In a tribute to Cinco de Mayo, Dan Greenbaum, Jane Danger and Matthew Belanger each combine the Margarita, Michelada and Paloma into one drink.

Our Favorite Margarita Recipes by Style

Mexico’s original tequila daisy is one of the most riffable drinks in the cocktail canon. Here, a collection of recipes that play on the original template—from fresh to spicy and smoky to sweet.

Five New Takes on the Michelada

Here, five bars offer new spins on the beloved hair-of-the-dog drink, from one fueled by yuzu and miso to another with a papaya sangrita.

April’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: The failure of Trump vodka, India’s complicated relationship with booze, the roving Jell-O shot salesman known as “Jelloman” and more.

The Modern Bartender’s Go-To Well Spirits

We asked 25 bar professionals to reveal (and defend) their go-to well spirits. Here are their top picks.