Mastering the Sazerac With St. John Frizell
At the 140-year-old Gage & Tollner, a purist’s take proves the value of time-honored technique.
- story: Laurel Miller
- photos: Lizzie Munro
Partner Content
Meet This Year’s Most Imaginative Bartender
Miami bartender Valentino Longo takes home the coveted title with his cocktail, The Decisive Moment, and earns a creative grant for Shoshin—a communal workspace for bartenders.
- story: Punch Staff
- photo: Shannon Sturgis
No Ordinary Kind of Bitters
The trio of Yamazaki bitters are unlike anything else on the market. Here’s how to use them.
- story: Kara Newman
- photo: Lizzie Munro
Shannon Tebay Has Her Own Brand of Minimalism
The Death & Co. head bartender draws on her background in pastry to build drinks that are equal parts precise and imaginative.
- story: Chloe Frechette
- photos: Eric Medsker
Bring Back the Hot Pants
Bartender Tammy Bouma reimagines the disco-era tequila cocktail.
- story: Drew Lazor
- photo: Lizzie Munro
What We’re Into Right Now
A Thai-style Michelada, a standout Martini, the perfect party wine and more.
- story: Punch Staff
- photo: Shannon Sturgis
The Paloma’s Supercharged Sibling
Jalisco's tequila-based staple, and its namesake vessel, are planting their flag up north.
- story: Laurel Miller
- photo: Lizzie Munro
An Ivy League Education—in Bartending
America’s most elite educational institutions have a long tradition of schooling their students on how to serve a proper cocktail.
- story: Aaron Goldfarb
- illustration: Nick Hensley
Wake Up Your Old-Fashioned
A straightforward trick adds coffee flavor to just about any stirred cocktail—no brewing necessary.
- story: Kara Newman
- photo: PUNCH
In Search of the Ultimate Grasshopper
We asked 10 of America's best bartenders to submit their finest recipe for the Grasshopper—and then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
Mastering the Café Brûlot With Dale DeGroff
King Cocktail demonstrates his perfected approach to the incendiary, New Orleans-born drink—at home.
- story: Laurel Miller
- photos: Lizzie Munro
Seriously, What’s Up With Angostura’s Midcentury Ads?
In the 1940s and ’50s, the company’s strategy for selling bitters skewed bizarrely violent and deeply disturbing.
- story: Robert Simonson
- illustrations: Via Reid Mirenbuler