Five bartenders play with five go-to summer drinks—from the Paloma to the G&T—for unorthodox but welcome variations that may just become new classics.
Welcome to “Possibly Useful Wine Questions” (PUWQ), in which we ask sommeliers to pick wines for some unconventional situations. This round, East Coast vs. West Coast: Amanda Smeltz and Eric Railsback share their favorite wines to serve over ice, the best bargain non-Champagne and the two bottles they’d drink forever and ever.
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.
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.
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.
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.
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.
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