What Is a Frappé, Anyway?
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
- story: Punch Staff
- photos: Lizzie Munro
Mastering the Amaretto Sour With Jeffrey Morgenthaler
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Jeffrey Morgenthaler tackles the oft-derided Amaretto Sour.
- story: Chloe Frechette
- photos: Kimberley Hasselbrink
How Amaretto, OJ and Coors Became a Rite of Passage
Developed in the late 1990s at Edna's in Oklahoma City, the "Lunchbox" has become the city's most beloved drink.
- story: Drew Lazor
- photo: Lizzie Munro
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Spilt Milk
A spin on the Cobbler, with milk liqueur and a cherry-amaretto shrub.
- story: Frances Yackel
- photo: Eric Medsker
John deBary’s Amaretto Sour
For his personal update, John deBary pares the recipe down to its essentials, offering a low-proof version built on Luxardo's bitter and pungent Amaretto di Saschira.
Resa Mueller’s Amaretto Sour
Splitting the base with aged tequila eases the natural sweetness of the amaretto and this update.
Riff Diaries: The Whiskey Sour
Whether served up at a cocktail joint or on the rocks at a dive, the Whiskey Sour is America's most democratic cocktail.
- story: Leslie Pariseau
- photo: Daniel Krieger
Amaretto Sour
The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s version, we’d written off the headaches of days…
