A Shot and a Dare
The life and times of the Cement Mixer, New Jersey Turnpike and other canonical rite-of-passage dare shots.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Kelp is Coming for Your Cocktail
Infused, dehydrated, pickled, frozen in ice: the superfood of the sea is making the leap to drinks.
- story: Hannah Selinger
- photo: Lizzie Munro
The Negroni Has a Secret
Before it became a global symbol of sophistication, it was a lowbrow Tuscan club drink served tall.
- story: Andrea Strafile
- photo: Lizzie Munro
These Drinks Shouldn’t Work
The oddball formulas don’t add up on paper, but sometimes a cocktail is more than the sum of its parts.
- story: Punch Staff
- photo: Lizzie Munro
The Magic of Milk-Washed Spirits
The technique boosts texture and froth in any shaken cocktail.
- story: Jack Schramm
- photo: Lizzie Munro
Mastering the Old Hickory With Neal Bodenheimer
The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.
- story: Kara Newman
- photo: Reema Desai
The Yard Contains Multitudes
To understand the peculiar allure of spring break, you must understand its archetypal vessel.
- story: Aaron Goldfarb
- illustration: Nick Hensley
Sour Mix for the Modern Age?
Fresh-squeezed citrus juice is increasingly being traded for clarified, acidified, shelf-stable alternatives that resemble the imitation citrus of the ’70s and ’80s—only better.
- story: Tyler Zielinski
- illustration: Rymie
The Making of Julep’s House Gimlet
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
- story: Kara Newman
- illustration: Carolyn Figel
How the Revolver Became a Modern Classic
The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.
- story: Robert Simonson
- photo: Kelly Puleio
The Other Modern Classic Cocktails
The Wibble. The Hard Sell. The Darkside. These "minor" classics belong to a category of their own.
- story: Robert Simonson
- photo: Lizzie Munro
Build a Better Highball with Masa Urushido
Katana Kitten's "director of deliciousness" offers tips and tricks for crafting three postmodern takes on the bubbly blueprint.
- story: Brad Thomas Parsons
- photo: Eric Medsker