The Silent Shake Heard Round the World
How a once-obscure technique changed frothy drinks forever.
- story: Robert Simonson
- photo: Lizzie Munro
Your Move, German Pilsner
How a single Italian beer launched a whole new style of pilsner.
- story: Justin Kennedy
- photo: Alexa Bendek
In Search of the Ultimate Mai Tai
We asked 10 of America's best bartenders to submit their finest recipe for the Mai Tai—and then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Eric Medsker
Zima x Jolly Ranchers
An unlikely match that says everything about drinking young—and in the '90s.
- story: Matt Rodbard
- photo: Lauren Cierzan
Garibaldi Fever
It all started with Dante’s “fluffy OJ” take on the aperitivo classic. Now the drink is everywhere, and it’s mutating.
- story: Brad Thomas Parsons
- photos: Lizzie Munro
Recipes
By Topic
France’s Top Five Pét-Nat Producers
As "pét-nat" continues to seep into the mainstream, winemakers are taking a more serious approach to this famously informal wine. Here, five top producers to know, plus bottles to seek…
Mastering the Blue Hawaii With Garret Richard
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Garret Richard updates the ultramarine midcentury classic.
- story: Chloe Frechette
- photos: Eric Medsker
On That Green Bottle Tip
The divisive green glass bottle has become a signifier of craft beer cool.
- story: Aaron Goldfarb
- photo: Alexa Bendek
Straight Up, Or On the Literal Rocks
Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?
- story: Colin Davidson
- photo: Alexa Bendek
Maguchi Dreams of Highballs
The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.
- story: Dylan James Ho
- photos: Dylan + Jeni
Recent Articles
Partner Content
Krista Scruggs Refuses to Stay in Her Lane
For the Vermont-based biodynamic winemaker, success means serious experimentation and collaboration across boundaries.
- story: Punch Staff
- photo: Oliver Parini
Partner Content
This Is How to Spritz French
Get to know the effervescent, easygoing and evocative French spritz in all of its forms.
- story: Punch Staff
- photo: Lizzie Munro
A Korean Bar Reconsiders Korean Drinking
At New York’s Reception Bar, Katie Rue’s thoughtful soju and non-alcoholic cocktails are challenging Korean drinking stereotypes.
- story: Irene Yoo
- photos: Lizzie Munro
The Everlane of Booze?
Haus, a direct-to-consumer aperitif from California’s wine country, takes aim at a generation obsessed with wellness, transparency and spritzes.
- story: Leslie Pariseau
- photo: Lizzie Munro
Just “Coconut Blast” Everything, Honestly
A dash of coconut tincture adds beachside flavor to just about any drink.
- story: Kara Newman
- photo: Shannon Sturgis
Partner Content
The Secret to Tom Lasher-Walker’s Old-Fashioned? It’s In the Bitters.
The industry veteran shares his trick to perfecting the rum Old-Fashioned.
- story: Punch Staff
- photo: Anthony J. Rayburn