Tip Your Bartender: Drink, Boston
Ezra Star makes the Maximillian Affair, a rogue recipe that has become a classic of the menu-less bar.
- story: Punch Staff
- illustration: Nick Hensley
Happy Hour Is a State of Mind
Who knew the true meaning of happy hour could be rediscovered in grid-view?
- story: Danny Chau
- illustration: Rymie
Tip Your Bartender: Law Bird, Columbus
Owner Annie Williams Pierce makes the Rambler Highball, a refreshing upgrade on the Scotch and soda.
- story: Punch Staff
- illustration: Nick Hensley
The Quarantini Is Whatever You Want It to Be
The viral hashtag has become a unifying symbol of coping, and an unprecedented window into how America drinks at home.
- story: Aaron Goldfarb
- photos: Instagram
Dispatches From Shanghai
Testimonials from bartenders, owners and community organizers in the wake of COVID-19.
- story: Kara Newman
- photo: Nick Hensley
Tip Your Bartender: Leyenda, Brooklyn
Head bartender Leanne Favre makes the Brooklyn Burro, the bar's riff on a Moscow Mule.
- story: Punch Staff
- illustration: Nick Hensley
Tip Your Bartender: Paper Plane, San Jose
Bartender Mary Palac and Patrick Braga make the bar's citrus-less gin sour, Here Comes the Sun.
- story: Punch Staff
- illustration: Nick Hensley
Tip Your Bartender
We're making it easy to give back to your favorite bartenders across the country.
- story: Punch Staff
- illustration: Nick Hensley
Make Your Drink Count
Seven cocktails and seven ways to support the bar teams behind them.
- story: Punch Staff
- photo: Lizzie Munro
We’re In This Together
As the hospitality industry faces an uncertain future, its community is in need of immediate relief. Here are the stories and resources that can make a difference, updated daily.
- story: Punch Staff
- photo: Dylan + Jeni
In Search of the Ultimate Cosmo
We asked 10 of America's best bartenders to submit their finest recipe for the Cosmopolitan—and then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
Is It Time to Ditch the Sugar Rim?
Key to a number of historic cocktails, the garnish’s place in the modern bar is up for debate.
- story: Robert Simonson
- photo: Kelly Puleio