Master the Classic Hot Cocktails
Perfected recipes for the Café Brûlot, Hot Toddy, Tom & Jerry and more.
- story: Punch Staff
- photo: Lizzie Munro
Perfected recipes for the Café Brûlot, Hot Toddy, Tom & Jerry and more.
The first competition show of its kind offers a glimpse of modern bartending, and the pitfalls of translating it into a made-for-TV spectacle.
How New York's Holywater transformed the hard-hitting party drink into their best-selling cocktail.
Once confined to the lip of a glass, the cocktail rim has grown to commandeer the entire thing.
Ben Hatch makes the case for the inclusion of the New York-born Manhattan variation in the New Orleans cocktail canon.
Five bartender-approved bottles for your next round of Espresso Martinis.
The annual tidal wave of takes is upon us. Here’s the only recipe you need.
The 1990s gave the cocktail canon more than just lychee- and apple-flavored ’tinis. Here are six modern classics that also defined the decade.
The Pisco Chilcano has eclipsed the Pisco Sour as Peru’s most popular cocktail.
We asked 11 of America’s top bartenders to submit their finest recipe for the dirty Martini—then blind-tasted them all to find the best of the best.
Shoving an upturned mini bottle into a cocktail almost guarantees a terrible drink. So why do I like it?
The bestseller at Lisbon’s Red Frog is a psychedelic clarified buttermilk punch that combines tea-infused gin, blueberry syrup and absinthe.