All Hail the Comfort Cocktail
A survey of nearly 50 bars reveals how the American cocktail has adapted to these times.
- story: Punch Staff
- photo: Death + Co
A survey of nearly 50 bars reveals how the American cocktail has adapted to these times.
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Whether frozen into cubes or blended into syrup, coconut water brings flavor to dilution.
Cane & Table's Kirk Estopinal revives the Bourbon Street staple with a blend of rums and a fresh take on fassionola syrup.
It's time to revisit Brazil's 19th-century take on the holy trinity of lime, sugar and spirit.
In Jordie Ho-Shue’s Negrita De Mis Pesares, a complex take on the timeless Margarita, the Oakland-based bartender creates an homage to “the world’s diaspora of black innovators."
Carley Gaskin's pared-down take on a classic Piña Colada will teleport you to the beaches of Dublin.
Ben Rojo’s subtly spicy highball reads like the lovechild of a Scotch & Soda and a Penicillin.
Parris Broadus’s refreshing spritz highlights the summertime produce of her hometown, Atlanta.
Ghost Donkey's Ignacio “Nacho” Jimenez offers a play on the oft-maligned Tequila Sunrise.
Julian’s Recipes, the second cocktail book ever to be written by a Black bartender, is the legacy of Julian Anderson, whose drinks were considered to be “better than the finest.”
A womxn-led conversation with the hospitality community on topics of race, gender, reopening and more.