No More Three-Martini Nights, and Other Drinking Resolutions
Eating and drinking for a living is fraught with all sorts of hazards. Like Fireball-Rumchata cocktails. And generally overdoing it. A handful of professionals look back at 2016 to determine…
- story: Drew Lazor
- photo: Lizzie Munro
Which Drink Trends Should Disappear in 2017?
This year gave us the meteoric rise of the likes of mead, the Negroni and food-flavored beer—but which have the staying power to stick it out through 2017? Industry experts…
- story: Punch Staff
- photo: Daniel Krieger
Behind the Backbar at Brooklyn’s Sauvage
In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. Up first: Sauvage, where bar director Will Elliott has curated a producer-driven…
- story: Lizzie Munro
- photo: Lizzie Munro
November’s Best Reads on Drinks and Drinking
Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month: the godfather of absinthe, beer halls in North…
- story: Chloe Frechette
- photo: Lizzie Munro
The Return of America’s Most Patriotic Spirit
Welcome to "Spirit Guide," in which Wayne Curtis demystifies the ever-shifting spirits landscape one bottle at a time. Up now: a guide to the reemergence of American apple brandy, in…
- story: Wayne Curtis
- photo: Lizzie Munro
Why Mole Bitters Make Everything Better
Every bartender has at least one ingredient in their arsenal that can improve just about any cocktail. In this round of “Makes Everything Better,” Ivy Mix of Leyenda offers tips…
- story: Chloe Frechette
- photo: Lizzie Munro
How a Spirits Bottle Becomes Iconic
Some of the world's most famous spirits brands are known not only for what's inside their bottles, but for the bottles themselves. Drew Lazor seeks out the stories behind a…
- story: Drew Lazor
- photo: The 86 Co.
How Our Favorite Drinkers Do Thanksgiving
From cranberry-spiked Whiskey Sours to liqueurs of all types, a few of our favorite people share their Thanksgiving drinking traditions.
- story: Punch Staff
- photo: Daniel Krieger
What’s Next for Barrel-Aged Gin?
Blurring the line between dark and light spirits, today’s top barrel-aged gins are rested in casks formerly used for everything from Cognac to cabernet. Hope Ewing on the broadening flavor…
- story: Hope Ewing
- photo: Distillery No. 209
House Rules: Drinking with “The Dude”
The idea of drinking to one's favorite films has spawned an online community dedicated to movie-based drinking games. Drew Lazor on the rules to boozing along with The Big Lebowski,…
- story: Drew Lazor
- illustration: Liz Noftle
October’s Best Reads on Drinks and Drinking
Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month: molecularly cloned wine, baijiu's "tequila moment," New Albion…
- story: Chloe Frechette
- photo: Lizzie Munro
How Do Bartenders Select Their Spirits?
Amidst today's ever-expanding spirits landscape, how do bartenders go about selecting that one perfect brand for each drink?
- story: Robert Simonson
- photo: Daniel Krieger
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Featured Recipe
The NoMad Bar's Mai Tai
Leo Robitschek's perfected Mai Tai combines Jamaican and Guyanese rums with rhum agricole.