Roger Kamholz is an editor and writer based in New York City. He has covered food and drinks for The Kitchn, Food & Wine, Serious Eats and Refinery 29, among others.
A new technique for shaking egg white drinks—the "reverse dry shake"—has popped up in bars around the country. Does it actually lead to a superior cocktail?
In his "Bar Tripping" column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week, he steps inside New York's Bar Goto—Kenta Goto's new oasis of…
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Amy C. Collins