Put the Negroni in the Coconut
Forget the barrel—aging your cocktail in coconut is a fast track to the tropics.
- story: Al Culliton
- photo: Eric Medsker
The Dark Magic of Fernet
Fernet-Branca has become much more than just a sledgehammer in the bartender’s toolkit. Here are six drinks that prove just how nuanced it can be.
- story: Brad Thomas Parsons
- photo: Eric Medsker
Milk Punch Has Lost Its Mind
In an age where even the Miami Vice and White Russian have gone clear, shock value has become a requisite part of milk punch’s appeal.
- story: Kara Newman
- photo: Lizzie Munro
The Dirty Martini Has Gotten Dirtier
Where olive brine once reigned supreme, modifiers like dashi and braising liquid have turned the Dirty Martini into a template for savory experimentation.
- story: Kara Newman
- photo: Lizzie Munro
The Japanese Cocktail, Reconsidered
Julia Momosé's The Way of the Cocktail and Masahiro Urushido's The Japanese Art of the Cocktail offer contrasting, modern perspectives on the Japanese approach to bartending.
- story: Christopher Ross
- photo: Kevin Miyazaki
Partner Content
For Alex Negranza, the Old-Fashioned Invites Curiosity
In the classic template, the bar manager at MARCH sees a limitless format to entice all types of drinkers.
- story: Punch Staff
- photo: Jenn Duncan
Mastering the Bronx
The trick to Al Sotack's take on the oft-maligned classic? Stirred, not shaken.
- story: Kara Newman
- photos: Eric Medsker
Your New (Old) Favorite Martini
From the Ford Cocktail to the Alberto, there’s a whole world of classic Martinis patiently waiting to be rediscovered.
- story: Punch Staff
- photos: Lizzie Munro
Have Your Ramos and Eat It Too
Birthday cake, rye bread, seaweed—the tincture has become a vehicle for adding unusual, highly concentrated flavors to your cocktail.
- story: Brad Thomas Parsons
- photo: Nick Hensley
Feni, Lemon, Chile—It’s a Way of Life
Feni, a pre-industrial spirit made from cashew fruit, is a staple of Goan drinking, whether used in the region's go-to sparkling, spicy cooler, or a savory Negroni.
- story: Rathina Sankari
- photo: Lizzie Munro
In Search of the Ultimate Vieux Carré
We asked 10 of America’s best bartenders to submit their finest recipe for the Vieux Carré—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Lizzie Munro
Partner Content
Dress Up Your Cynar 50/50
Five top bartenders translate their favorite 50/50 into a modern amaro cocktail.
- story: Punch Staff
- photo: Lizzie Munro