We’re In for a Toasted Oat Winter
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
- story: Amy Cavanaugh
- photo: Max Flatow
Find This French 75 Beneath a Pile of Shaved Ice
At Wild Child in Shawnee, Kansas, this nonalcoholic take on the gin classic calls on a housemade juniper-bergamot hydrolate and a kakigori ice machine.
- story: Tyler Zielinski
- photos: Pilsen Photo Coop
The Perfect Manhattan Is, Well, Perfect
Splitting the vermouth portion of the whiskey classic yields an infinitely variable cocktail, tailor-made for any season.
- story: Joaquín Simó
- photo: Lizzie Munro
“Cranpari” Your Cosmo
A cranberry-Campari cordial “amps up” this rendition of the modern classic from Portland, Maine’s Room for Improvement.
- story: Amy Cavanaugh
- photo: Davis Digital
How to Use Crème de Cacao in Cocktails
The chocolate-flavored liqueur can bring richness to dessert drinks as well as mezcal Negronis, Daiquiris and more.
- story: Punch Staff
- photo: Lizzie Munro
Float On, Cocktail Float
Once the sole domain of the New York Sour, the float has landed on everything from clarified milk punch to frozen Piña Coladas.
- story: Al Culliton
- photo: Kelly Puleio
The Very Best RTD Classics
We tasted through 46 takes on the classics, Old-Fashioneds to Margaritas, to find the standout brand in each category.
- story: Punch Staff
- illustration: Keila Gonzalez
In the Dominican Republic, Mamajuana Is a Drink, a Medicine and a Rite of Passage
The mix of rum, wine, honey and macerated botanicals has been a national staple for a century.
- story: Mike Diago
- photo: Christian Rodriguez
The Best Bourbon for an Old-Fashioned, According to Bartenders
Experts share the best bourbons to mix into the classic, at every price point.
- story: Punch Staff
- photo: Punch
How to Use Génépy in Cocktails
A close cousin of Chartreuse, the bracing herbal liqueur adds an alpine twist to any cocktail.
- story: Punch Staff
- photo: Lizzie Munro
In Search of the Ultimate Martini
We asked 10 of America’s top bartenders to submit their finest recipe for the Martini—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Lizzie Munro
Science Your Way to Better Spirit Infusions
How to use kitchen tools like a microwave or an iSi to level-up your next Negroni, Gin & Tonic and more.
- story: Punch Staff
- photo: Aaron Bernstein