You Deserve a Breezy, Crushable Collins
The underrated classic knows no bounds. Here are nine of our favorite easy takes.
- story: Punch Staff
- photo: Lizzie Munro
The underrated classic knows no bounds. Here are nine of our favorite easy takes.
Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.
Known as Gari Hai, the Japanese preparation adds refreshing tanginess to the timeless format.
The saffron-tinted liqueur shines in stirred classics, modern sours and more.
Washington, D.C.’s Kapri Robinson dials in the recipe for the delightfully simple sherry and vermouth aperitif.
The close cousin of the Sazerac has long been shrouded in mystery.
Stirred, shaken or built in the glass, these nine recipes go beyond the spicy Margarita.
With its unpretentious approach to cocktails, Utsunomiya is an unlikely source of inspiration for the country's best bartenders.
From the minty classic to a pineapple-spiked take and more.
An easy pandan-infused syrup adds nutty, herbal complexity to Daiquiris, Negronis and more.
From a stout-spiked Jungle Bird to a Beertini and more.
For 15 years, it's been passed between bartenders and across continents, becoming a living record of modern drink-making.