Don’t Just “Top with Soda”
With a groundswell of novel products on the market, the ubiquitous recipe directive has more creative potential than ever. Here’s how to use the new wave of soda toppers.
- story: Laurel Miller
- photos: PUNCH
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How Cynar Became a Bartender’s Handshake
The versatile amaro stars in a roster of modern classics and lends bitterness to at least half a dozen “50/50s.”
- story: Punch Staff
- photo: Lizzie Munro
Turn Your Cocktail Savory
From kelp to mushrooms to brine and beyond, here are five ways to give a vegetal boost to the classics.
- story: Punch Staff
- photo: Lizzie Munro
Bring Back the Yolanda
LyAnna Sanabria revives the 1930s “candied Martini.”
- story: Drew Lazor
- photo: Lizzie Munro
The Making of Cure’s Sazerac
The New Orleans bar’s rigorously calibrated recipe hinges on a rare Sazerac rye and exactly 21 drops of Peychaud’s bitters.
- story: Kara Newman
- illustration: Carolyn Figel
Rescuing the Harvey Wallbanger
At Brooklyn’s Gage & Tollner, Jelani Johnson unlocks the potential of the “glorified Screwdriver.”
- story: Kara Newman
- photos: Lizzie Munro
Everybody Loves a Cucumber Cocktail
Ribboned, muddled and juiced, the cucumber is back to claim the spring cocktail. Here are seven drinks that make the most of it.
- story: Punch Staff
- photo: Lizzie Munro
How the Espresso Martini Became a Modern Classic
Leaving behind a trail of forgotten iterations and abandoned monikers, Dick Bradsell’s “Pharmaceutical Stimulant” remains as popular as ever.
- story: Robert Simonson
- photo: Eric Medsker
The 2021 LEGO Bartender Collection
Eight years after unveiling his original collection, lifelong LEGO collector Andrew Bohrer introduces a new lineup of one-of-a-kind bartender minifigs.
- story: Brad Thomas Parsons
- photo: Lizzie Munro
Turn Your Bourbon Tiki
The canon of tropical classics has reserved a few spots for gin, brandy, vodka and more. Here are six drinks that showcase the non-rum side of tiki.
- story: Punch Staff
- photo: Lizzie Munro
The Making of Barmini’s Pisco Sour
To understand the classic, bar manager Miguel Lancha has taken the drink to two extremes: stripped down and geeked out.
- story: Kara Newman
- illustration: Carolyn Figel
Making Sense of the Maximalist Cocktail
For some bartenders, a 71-ingredient recipe is the key to perfect balance.
- story: Robert Simonson
- illustration: Dingding Hu