This year was a big one in drinks. We tackled questions concerning the state of wine service, and analyzed shifts in the craft beer world as it balances innovation with a return to pared-down styles. We searched for the most ideal versions of classic cocktails—the pinnacles of the craft—and witnessed the meteoric rise of the retro seltzer, LaCroix. We continued to escape into tiki, and delved deep into the underground worlds of whiskey obsessives. Needless to say, we had plenty of fun along the way.
To close out the year, here are the PUNCH stories that resonated most with our readers in 2017, from investigations into big-box-store spirits pricing to a deep-dive on an obscure Christmastime specialty called boilo.
In recent years, the at-home, ever-changing “infinity bottle” has become a phenomenon among whiskey nerds.
Today’s top tiki experts, among them, Martin Cate and Sven Kirsten, name the most notable tiki bars across the globe—and explain what makes them destination-worthy.
One of the hottest bourbons of the year is a secret, homemade blend that can only be acquired via Facebook.
We asked 20 of America’s best bartenders to submit their finest recipe for the Negroni—then blind-tasted them all to find the best of the best.
There’s been a recent groundswell of support among whiskey geeks for Costco’s Kirkland Signature whiskies. We have just two questions: Where do they come from, and why are they so cheap?
Two hours north of Philadelphia, this potent, homespun punch is a Christmastime imperative.
Creole bitters, burdock bitters, five-spice bitters—if you can think of a flavor, it probably exists in bitters form. But how many of them deserve a spot behind the bar? Brad Thomas Parsons outlines the ten bottles that every home bar needs.
What are our expectations for wine service amid huge shifts in restaurant and sommelier culture? Jon Bonné looks at three New York sommeliers who are confronting the question in all its complexity.
LaCroix sparkling water has inspired countless pop culture tributes. Here is ours: five built-in-can LaCroix cocktails from some of our favorite bartenders.
In the last half-decade or so, the boom in rye whiskey has brought with it a broad range of expressions and styles. Here, a guide to five of the best—each of them delicious enough to sip neat, and affordable enough to mix into drinks.
Among America’s most progressive wine lists, which producers act as universal touchstones? Megan Krigbaum surveys dozens to come up with a shortlist of the who’s who of wine cool.
A half-decade ago, European beer reigned supreme on top lists. Aaron Goldfarb pinpoints the moment it all ended.
Given the level of contention surrounding the Martini, is it even conceivable that there is a “best” version of the drink?
Aaron Goldfarb asks: When did this Brooklyn brewery join the ranks of Macallan and Patrón in the Wall Street banker’s official bar kit?
We all know there’s a Perfect Manhattan—that is, the kind that’s splits the vermouth quotient between sweet and dry varieties. But is there a perfect Manhattan?