How the Hummer Became Michigan’s State Drink
The Hummer—a mix of white rum, Kahlua and ice cream—was invented at a Detroit yacht club fifty years ago. It’s now a statewide phenomenon.
- story: Megan Krigbaum
- photo: Lizzie Munro
The Surprising History of the Swim-Up Bar
Swim-up bars are now ubiquitous. But how and where did the idea first originate?
- story: Aaron Goldfarb
- illustration: Nick Hensley Wagner
Behind the Backbar at Seattle’s Canon
In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. This round, Canon's selection of rare and vintage spirits.
- story: Allecia Vermillion
- photos: Amber Fouts
Bar Review: The Reimagining of New York’s Four Seasons Bar
In Robert Simonson's "Bar Review," he offers a look at some of today’s most notable new venues. Here, he considers The Bar, the Major Food Group's renovation of the iconic…
- story: Robert Simonson
- photos: Lizzie Munro
The Best Places to Drink Wine in New Orleans
The bars, restaurants and shops with the best wine selections in New Orleans.
- story: Amy C. Collins
- photo: Daniel Krieger
Seeking Vonnegut in Indy’s Best Bars
The famed writer Kurt Vonnegut has become a somewhat unlikely mascot for the Indianapolis cocktail scene.
- story: Drew Lazor
- photo: IM Imagebank
Meet One of America’s Best New Farmhouse Breweries
A one-year-old Oregon brewery is reshaping our sense of what terroir-driven beer can really mean. Justin Kennedy on why you should be paying attention to Wolves & People Farmhouse Brewery.
- story: Justin Kennedy
- photos: Carly Diaz
Does a Bar Have to Go Global to Stay Relevant?
The pop-up cocktail bar has gone from occasional incident to top-tier requisite. Robert Simonson on the roots of this trend—and why it shows no sign of slowing.
- story: Robert Simonson
- photo: Simone Galucci
The Last Pulque Dons of Apan
A milky, pre-Hispanic brew, pulque—once Mexico's most prized alcoholic beverage—is amid a revival. Michael Snyder and Andrea Tejeda Korkowski journey to its historic capital in search of pulque's remaining artisans.
- story: Michael Snyder
- photos: Andrea Tejeda Korkowski
A Food and Wine Crawl Through Spain’s Rías Baixas
Spain's Rías Baixas has long been influenced by its proximity to the sea, and its wines are no exception. Here, a visual tour of the region, where tradition, and albariño,…
- story: Punch Staff
- photos: Lizzie Munro
Behind the Backbar at Tommy’s Mexican Restaurant
In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. This round, agave expert Julio Bermejo on the famed selection of more…
- story: Ashley Goldsmith
- photo: Kelly Puleio
Why the Horseshoe Bar Has Stood the Test of Time
The horseshoe bar, with its distinct wrap-around shape, has been a mainstay around the world for more than a century. Megan Krigbaum on the origins of the design, and how…
- story: Megan Krigbaum
- photo: Luke Beard