This Mezcal Negroni Has a Secret
To boost smoky flavor in cocktails—with or without the booze—bartenders are turning to Lapsang souchong.
- story: Kris Martins
- photo: Punch
The “Nightcap” Is Not an End, It’s a Beginning
In its centuries-old history, the term has come to mean more than just the last drink before bed.
- story: Danny Chau
- photo: Mallory Heyer
Corn Pops and Mellow Corn Were Made for Each Other
From Cocoa Puffs to Cap'n Crunch, cereal infusions are more than a gimmick.
- story: Roger Kamholz
- photo: Stephen Recchia
Make Way for the French Martini
It was only a matter of time before the ’90s-era icon staged a comeback.
- story: Amanda Arnold
- photo: Teddy Wolff
A White Negroni for Every Mood
Like its scarlet forebear, the modern-classic riff has been Colada'ed, rejiggered and made long. Here are a few of our favorite variations.
- story: Punch Staff
- photos: Lizzie Munro
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You Can Call It Natural Wine’s Goth Phase
The movement is no longer content to just play the hits.
- story: John McCarroll
- illustration: Jarett Sitter
Brazil’s Macunaíma Was an Instant Classic
In less than a decade, the São Paulo–born cachaça, fernet and lime cocktail has become a national favorite. Now it’s ready for a spot in your next round.
- story: Rafael Tonon
- photo: Punch
Benvenuto, Italian-Style Pilsner
The distinctive dry-hopped “pils” is blossoming stateside. Here are six to seek out.
- story: Courtney Iseman
- photo: Aaron Bernstein
Is Your Tequila Full of Shit?
An estimated 70 percent of all tequila contains undisclosed additives, like vanilla extract and aspartame. One couple is on a mission to change that.
- story: Emma Janzen
- illustration: Andy Bourne
What Are We Drinking?
More than a dozen top cocktail bars across the country reveal their most popular drink orders.
- story: Punch Staff
- photo: Stephen Recchia
Recent Articles
How to Use Cachaça in Cocktails
From the classic Caiprinha to a funky tropical swizzle and more.
- story: Punch Staff
- photo: Shannon Sturgis
Partner Content
3 Recipes For a More Nuanced Margarita
Cognac-based Grand Marnier adds a touch of oak influence to your Margarita.
- story: Punch Staff
- photos: Ted Cavanaugh
Baltimore Has Its Very Own Southside
The city's longstanding rum-based take is just as refreshing as the gin classic.
- story: Al Culliton
- photo: Punch
You Deserve a Breezy, Crushable Collins
The underrated classic knows no bounds. Here are nine of our favorite easy takes.
- story: Punch Staff
- photo: Lizzie Munro
Not Another Tequila Sunrise
Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.
- story: Chockie Tom
- photo: Shannon Sturgis
A Pile of Pickled Ginger Atop Your Highball
Known as Gari Hai, the Japanese preparation adds refreshing tanginess to the timeless format.
- story: Dylan James Ho
- photo: Dylan Ho