The 5 Most Popular Cocktails of September
Here are the five drinks that you couldn't get enough of this month.
- story: Punch Staff
- photo: Lizzie Munro
Move Aside Citric Acid, Amchur Has Entered the Chat
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
- story: Jaya Saxena
- photo: Dylan + Jeni
Our Favorite Chartreuse Cocktails
Green or yellow—or when you can't find any at all—we've got you covered.
- story: Punch Staff
- photo: Lizzie Munro
A Piña Colada, but Make It British
At London’s Nipperkin, the tropical classic is reimagined using only ingredients from the United Kingdom—no coconut or pineapple allowed.
- story: Tyler Zielinski
- photos: Haarala Hamilton Photography
Hack Your Negroni
From microwave infusions to red bitter blends, here’s how to easily upgrade the aperitivo staple.
- story: Punch Staff
- photo: Lizzie Munro
How to Use Old Tom Gin in Cocktails
The full-bodied gin is known for its role in the Martinez, but it’s also a versatile spirit for tropical drinks, juleps and more.
- story: Punch Staff
- photo: Lizzie Munro
Make Your Old-Fashioned Fashionable
Here, 21 ways to dress up the enduring template.
- story: Punch Staff
- photo: Lizzie Munro
Spicy, With Tequila
Nine recipes for piquant Margaritas, coolers and even a Negroni.
- story: Punch Staff
- photo: Lizzie Munro
“Like Strawberry Quik on Acid”
Fermented strawberry Aperol and koji rice orgeat are the building blocks of a high-concept, low-tech cocktail at Santa Monica’s Rustic Canyon.
- story: Laurel Miller
- photo: Emily Ferretti
A New Way to Milk Punch, No Citrus Needed
Milk powder is the key to clarifying spirit-forward classics without acid for silkier, rounder Manhattans, Negronis and more.
- story: Kara Newman
- photo: Lizzie Munro
The Capitán Is Lima’s Old-Guard Aperitivo
For more than 150 years, the Manhattan-like pisco drink has been a Peruvian staple.
- story: Nico Vera
- photo: Lizzie Munro
Bring Back the Thunderbolt
The Georgia-born julep riff finds a new home—and relevance—at the eponymous Los Angeles bar.
- story: Al Culliton
- photo: Emily Ferretti