Mastering the Martinez
Built on a split base of Old Tom and London dry gins, Harrison Ginsberg's take on the Martini's predecessor is made for the modern era.
- story: Kara Newman
- photos: Nico Shinco
The Best Rye for Manhattans, According to Bartenders
Experts share the best whiskey to mix into the classic, at every price point.
- story: Punch Staff
- illustration: Nick Hensley
IPA Is “Dank” Again
Originally borrowed from weed culture, the term to describe palate-wrecking, resinous IPAs is back on the rise.
- story: Danny Chau
- photo: Mallory Heyer
There’s a Bitter Cocktail for Everyone
From bracing to “if you dare,” find your next favorite recipe on our Bitter Cocktail Matrix.
- story: Punch Staff
- photo: Shannon Sturgis
The Most Underrated Classics?
Five deep-cut cocktails that deserve a turn in the spotlight, according to bartenders.
- story: Punch Staff
- photo: Shannon Sturgis
Recipes
By Topic
Wait, Sorry, What Is “Glou-Glou” Again?
A term that dates back to the 1600s has come to define not just a style of wine, but, some would argue, the whole natural wine aesthetic.
- story: Danny Chau
- photo: Mallory Heyer
The Mexican Martini Is Tex-Mex in a Glass
The sweet, sour, slightly savory mashup of the Margarita and the dirty Martini is an ever-evolving Austin staple.
- story: Laurel Miller
- photo: Drew Anthony Smith
The Who’s Who of Beer Cool
The country’s top brewers, beer writers and buyers weigh in on the 10 breweries to know right now.
- story: Courtney Iseman
- illustration: Marylu E. Herrera
The Best Bourbon for Mixing, According to Bartenders
We asked top bartenders to reveal their go-to bourbon for use in cocktails. Here’s what they had to say.
- story: Tyler Zielinski
- photo: Punch
Bring Back the Pauline
At the Gibson in Washington, D.C., Jewel Murray and her team transform the 1920s rum sour into a modern, winterized Daiquiri.
- story: Al Culliton
- photo: Shannon Sturgis
Recent Articles
In Search of the Ultimate Oaxaca Old-Fashioned
We asked seven of America’s top bartenders to submit their finest recipe for the modern classic—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Eric Medsker
Rescuing the Keoke Coffee
At Portland's Pacific Standard, the midcentury ski lodge staple gets a modern makeover.
- story: Roger Kamholz
- photos: Dina Àvila
How to Use Peated Scotch in Cocktails
The whisky adds smoky, briny dimension when paired with everything from amaretto to tequila.
- story: Kara Newman
- photo: Lizzie Munro
There Will Never Be Enough Tiny Ice
Equal parts impractical and alluring, tiny ice TikTok remains a place to dream.
- story: Talia Baiocchi
- photo: Marylu Herrera
The Key to Better Savory Cocktails? Miso.
Blended with a variety of sweeteners, the fermented paste adds an umami pop to sours, flips and more.
- story: Tyler Zielinski
- photo: Lizzie Munro
Everything You Need to Batch and Freeze
All of the necessary tips and tools to create exceptionally cold, on-demand Martinis, Negronis and more.
- story: Punch Staff
- photo: Lizzie Munro