Kermit Lynch Is on a Vermentino Kick

Over on Serious Drinks, wine importer Kermit Lynch talks about his weakness for aged white Burgundies, being surprised by older Beaujolais, and how bigger does not always mean better. [Serious Drinks]

The Tonga Room’s Mai Tai EXPOSED

San Francisco’s legendary tiki wonderland the Tonga Room sells some “some 3,000 Mai Tais every month.” Eater National has the deets on the recipe and how it’s changed via their “Eater Elements” series. [Eater National]

A Negroni by Way of North Carolina

The Bitter Southerner dives into one West Coast expat’s attempts to fit into Southern swigging culture. “A tequila girl by provenance,” bartender Connie Coady gave up on bourbon and went back to her roots with an agave-driven Negroni. [Bitter Southerner]

Drinking the Celebrity Juice

Vice sits down for a wine tasting with rapper Sadat X and his producer Will Tell  to sample a handful of celebrity wines. Covered in the line up was juice from Drew Barrymore, Rick Ross and Dave Matthews. Descriptors dropped included “burnt hair,” “PTA meeting” and “lemon jolly ranchers.” [VICE] [Photo: VICE]

Robots Make Mai Tais Now

It’s official. A Mai Tai-making robot has been invented. Gizmodo reports on Barbot, a convention featuring drinks slinging androids complete with passed drinks served by, you guessed it, robot waiters. Over 3,000 cocktails were doled out over the course of the event including Mai Tais dispensed from a giant Tiki head, of course. [Gizmodo] More

Global Wine Shortage Imminent?

The Atlantic reports that it isn’t just France that may be suffering from a dip in their wine supply. China and the U.S are projected to consume “400 million cases of wine a piece by 2016,” the question of where it will come from looms ever larger as no wine-producing country is growing fast More

How Not to Buy Wine

Sometimes a good Stilton proves to be better than a $30 bottle of wine.  The Billfold’s Evan DeSimone shares how the decision to buy one moderately priced bottle led to a spending spree spiral. It includes the “[dubious]” purchase of a “fancy wine bottle opener” for $17.50, a costly mini gift bag, a recommendable cheese More

Life After Sauvignon Blanc in New Zealand

Diversity is hot. Jancis Robinson discusses the future of New Zealand winemaking as pinot noir, chardonnay, and others began to give sauvignon blanc a run for its money. “Although there was a time when other non-European countries were deeply envious of New Zealand’s having an emblematic grape (Argentina played the Malbec card hard and Chile More

The Punch A-Z


(n.) A close relative to neutral grain spirit, vodka is made by distilling almost anything—potatoes, grains, fruits, sugar—to above 190 proof, filtering the distillate and then bottling at more than 80 proof. Flavored vodkas are usually made by adding extracts. Though by legal definition vodka must be odorless and colorless, champions of the spirit insist […]

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