Blackstrap, Beyond the Dark ’n’ Stormy
The rum’s robust molasses character adds richness to tropical classics and balance to challenging bitter and herbal flavors.
- story: Punch Staff
- photo: Lizzie Munro
The Essential Guide to Cocktail Bitters
Creole bitters, burdock bitters, five-spice bitters—of the countless expressions, which bottles deserve a spot on your home bar?
- story: Brad Thomas Parsons
- photo: PUNCH
Tinto de Verano Wants to Be Your Summer Drink
The simple Spanish cocktail—a combination of red wine and tart lemon soda—is as riffable as it is refreshing.
- story: Valerie Li Stack
- photo: Lizzie Munro
A Better Way to Supersize Your Cocktail
Creating large-format drinks is not always as simple as doubling or tripling your recipe. Here, how to level-up shareable cocktails for easy outdoor entertaining.
- story: Punch Staff
- photo: Jason Lecras
There’s Something Fishy About the Martini
Cold-smoked salmon, oysters and fish sauce are taking the dirty Martini to new depths.
- story: Adam Reiner
- photo: Lizzie Munro
The Bullshot Is Back, Baby
A midcentury “stocktail” from Detroit, the Bloody Mary’s beefy relative is making the rounds once again.
- story: Mickey Lyons
- photo: Amy Sacka
Bring Back the Moonwalk
Shannon Tebay adds a boozy backbone to the Champagne cocktail originally created at the Savoy to commemorate the 1969 moon landing.
- story: Al Culliton
- photo: Lizzie Munro
How To Use Cocchi Americano in Cocktails
The Italian aperitif wine has become a go-to in Vespers, spritzes, coolers and more.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
A Spring Cocktail to Outlast the Season
Capture the fleeting bounty of spring—from edible flowers to ramps—to power your cocktails year round.
- story: Punch Staff
- photo: Lizzie Munro
How the “Nogroni” Became a Flex
The Negroni, which is composed entirely of alcoholic ingredients, has become an unlikely holy grail for bartenders looking to master the N/A cocktail.
- story: Brad Thomas Parsons
- photo: Lizzie Munro
Sangria Is Good?
Once dismissed as a cheap ticket to an epic hangover, sangria has become an unlikely showcase for bartender creativity.
- story: Kara Newman
- photo: Lizzie Munro
The Making of Thunderbolt’s “Tropipop”
The unassuming Los Angeles bar breaks down the creative process behind its obsessively crafted carbonated Piña Colada.
- story: Tyler Zielinski
- photo: Dylan + Jeni