These Drinks Shouldn’t Work
The oddball formulas don’t add up on paper, but sometimes a cocktail is more than the sum of its parts.
- story: Punch Staff
- photo: Lizzie Munro
The Magic of Milk-Washed Spirits
The technique boosts texture and froth in any shaken cocktail.
- story: Jack Schramm
- photo: Lizzie Munro
Mastering the Old Hickory With Neal Bodenheimer
The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.
- story: Kara Newman
- photo: Reema Desai
The Yard Contains Multitudes
To understand the peculiar allure of spring break, you must understand its archetypal vessel.
- story: Aaron Goldfarb
- illustration: Nick Hensley
Sour Mix for the Modern Age?
Fresh-squeezed citrus juice is increasingly being traded for clarified, acidified, shelf-stable alternatives that resemble the imitation citrus of the ’70s and ’80s—only better.
- story: Tyler Zielinski
- illustration: Rymie
The Making of Julep’s House Gimlet
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
- story: Kara Newman
- illustration: Carolyn Figel
Partner Content
The Aperitivo Mood? It’s Bubbly.
The modern expression of sprezzatura—the effortless ease of unwinding—owes its celebratory nature to a crown of Italian bubbles.
- story: Punch Staff
- photos: Lizzie Munro
Who Is Bourbon For?
A wave of Black-led groups is challenging the archetypal image of the bourbon enthusiast, and charting a new future for the category along the way.
- story: Yolanda Evans
- illustration: Nick Hensley
Bring Back Hawaiian Sake
Chiaki Takahashi and Tama Hirose are reviving a century-old homegrown industry, and introducing the world to natural Hawaiian sake in the process.
- story: Tom Downey
- illustration: Nick Hensley
How the Revolver Became a Modern Classic
The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.
- story: Robert Simonson
- photo: Kelly Puleio
Partner Content
Want to Understand Shochu? It Starts with Kagoshima.
The birthplace of shochu is famed for its ancestral expressions of the spirit—imo and kokuto—made exclusively from sweet potato and brown sugar. Here’s how to use them in cocktails.
- story: Punch Staff
- photos: Lizzie Munro
The Other Modern Classic Cocktails
The Wibble. The Hard Sell. The Darkside. These "minor" classics belong to a category of their own.
- story: Robert Simonson
- photo: Lizzie Munro