Crush Fruit, Add Booze
The smash was built for summer. Here’s how to push the style beyond the whiskey OG.
- story: Punch Staff
- photo: Lizzie Munro
The smash was built for summer. Here’s how to push the style beyond the whiskey OG.
For Al Sotack, the dictum that drinks with juice are shaken, not stirred, has a tropical loophole.
The straws, spirits and zero-waste techniques you can feel good about (re)using.
Tea’s broad spectrum of flavor and ability to add texture to drinks has made it a renewed presence at the bar. Here’s how to make the most of it.
With the advent of the NFT gold rush, will bartenders finally find a way to own their recipes?
We asked 10 of America's best bartenders to submit their finest recipe for the Paloma—then blind-tasted them all to find the best of the best.
Bartender Humberto Marques has been on a 10-year mission to recreate the Cole shaker, a 19th-century machine used to make frothy fizzes and flips.
At Le Lion in Hamburg, Joerg Meyer’s herbaceous smash is ordered 22,000 times a year.
The bottled classic may have arrived at the bar via Ranch Water, but its salinity and aggressive bubbles have made it a staple well beyond tequila-soda.
The Negroni isn’t the only Italian classic to meet the blender. From the Garibaldi to the Angelo Azzuro, here’s how to make your aperitivo even cooler.
Julio Bermejo’s revision of the classic, now served from Indonesia to Ireland, has become the industry’s Margarita of record.
A simple mixture of Campari and bitter orangeade, the Cardinale was once the spritz of southern Italy.