For Claire Sprouse, Bar Sustainability Goes Beyond Straws
How the New York-based bartender and consultant is helping bars around the world reimagine their closed-loop cocktail programs.
- story: Punch Staff
- photos: Lizzie Munro
How the New York-based bartender and consultant is helping bars around the world reimagine their closed-loop cocktail programs.
With 95 locations worldwide, the Christmas-themed craft cocktail pop-ups, Miracle on 9th Street and Sippin’ Santa, have become holiday juggernauts. But are they all created equal?
Today’s Scotch cocktails go way beyond the Rob Roy. Here, five New York bartenders share their recipes for thoroughly modern drinks that showcase the spirit’s range.
Café Brûlot, an after-dinner drink made according to lavish tradition, is honored at the city’s old-guard restaurants.
Mojitos, Daiquiris and Palomas can all be pan-seasonal staples, with a few tweaks.
The bar within this 118-year-old mecca of Italian-American cuisine is one of Brooklyn’s best-kept secrets.
How do you navigate the incredible spectrum of amaro styles? Here’s a look at three important expressions—Sicilian, carciofo and alpine—and how to use them in drinks.
Contributing editor Robert Simonson shares the best cocktails he drank this year.
A fresh batch of eggnog can mature for months, or even years. And some say that’s a good thing.
The polarizing holiday cocktail is being updated with everything from pumpkin butter to ice cream to tequila.
The bittersweet Italian cocktail has become so popular, it’s inspired flavored lip balms, creamsicles, donuts and more.
How a hashtag unearthed an era of bartender attire defined by one item of clothing.