Our Favorite Three-Ingredient Cocktails
Go beyond the Negroni.
- story: Punch Staff
- photo: Lizzie Munro
Go beyond the Negroni.
How to turn Guinness, gose, IPA and more into syrups, and the cocktails to pair them with.
The bitter tiki classic has its own flock. Here are six of our favorite riffs—clarified, smoky and spiked with cold brew.
Neal Bodenheimer dusts off a forgotten Cognac highball hailing from New Orleans.
The last drink of the night is aspiring to be more than strong and stirred.
The world's most iconic cocktail has developed deeply rooted regional variations, from Buenos Aires to London and beyond.
Now served in hot, large-format and draft versions, the chaotic college cocktail is an unlikely object of bartender affection.
Long overshadowed by the more popular No. 2, the Manhattan-like cocktail is ready for a comeback.
The subversive Parisian bar breaks down the creative process behind their best-selling cocktail.
How to turn leftover wine into versatile syrups, and the drinks to try them in.
How to incorporate the floral flavor of cherry blossoms beyond the spring season.
We asked 11 of America’s top bartenders to submit their finest recipe for the 50/50 Martini—then blind-tasted them all to find the best of the best.