“This Redefined What I Thought I Knew About Mexican Spirits”
The bottle Claire Sprouse can’t stop thinking about is an agricole-style rum from Oaxaca’s cloud forest.
- story: Leslie Pariseau
- photo: PUNCH
More Than One Way to Mai Tai
There are countless complicated riffs on the iconic cocktail. Here are three that take a pared back approach.
- story: Punch Staff
- photo: Lizzie Munro
New Wine Shop on the Block
Your neighborhood restaurant is now your local wine seller.
- story: Megan Krigbaum
- photos: Lizzie Munro
The Flaming Dr Pepper, Explained
How could the combination of beer, amaretto and overproof rum, set ablaze, not have a story to tell?
- story: Aaron Goldfarb
- illustration: Nick Hensley
It’s Tiki, But Easier
Meet your new summer companion: a collection of 60 classic and modern tropical cocktails retooled for at-home ease.
- story: Punch Staff
- photo: Lizzie Munro
Recipes
By Topic
All the Wine That’s Fit to Print
What can 60 years of New York Times restaurant reviews tell us about wine's journey in America?
- story: Leslie Pariseau
- illustration: Lisk Feng
A Spritz Divided
Where do the drinking traditions of France and Italy converge and diverge? David Lebovitz and Brad Thomas Parsons talk amer and amaro, apéro and aperitivo.
- story: Brad Thomas Parsons
- photos: Ed Anderson
Buy Sam a Beer
I asked strangers on the internet to buy me a quarantine beer. Surprisingly, they did.
- story: Sam Wagner
- illustration: Buy Sam a Beer
When Johnnie Walker Blue Was King
Long before Wall Street began collecting Willett, Blue Label was the most aspirational whisky on the American market.
- story: Aaron Goldfarb
- illustration: Nick Hensley
What Makes a Modern Classic?
The point at which a modern cocktail becomes classic goes beyond mere popularity.
- story: Robert Simonson
- photo: Daniel Krieger
Recent Articles
Tip Your Bartender: Bad Hunter
Bad Hunter’s closed-loop highball reuses the portion of leeks traditionally discarded in the cooking process to create a vegetal syrup.
- story: Punch Staff
- illustration: Nick Hensley
Tip Your Bartender: Beaker & Gray
Beaker & Gray’s riff on the Daiquiri incorporates the flavors of coffee, pineapple and plantains for an even more tropical spin on the classic cocktail.
- story: Punch Staff
- illustration: Nick Hensley
Tip Your Bartender: Empire State South
Empire State South’s summery Garden Collins includes nuanced touches that add character and depth, but are easily executed at home.
- story: Punch Staff
- illustration: Nick Hensley
Partner Content
Beyond Grüner Veltliner: A Guide to Austria’s Other Essential Grapes
Though long looked to as a source for grüner, Austria is home to a wide assortment of standout grapes. Here are the ones to know—and why.
- story: Punch Staff
- photos: ©AWMB/Manuel Zauner
Tip Your Bartender: The In Between
A mainstay of The In Between’s menu, the Bad Mama Jama is updated seasonally to highlight different spirits, jams and herbs.
- story: Punch Staff
- illustration: Nick Hensley
Tip Your Bartender: Johnny’s Gold Brick
Johnny’s Gold Brick gives their Gibson a dose of housemade onion brine alongside the traditional pickled onion garnish.
- story: Punch Staff
- illustration: Nick Hensley