Our Favorite Easy Gin Cocktails
Fifteen simple recipes, from a frozen Negroni to a forgotten Martini riff.
- story: Punch Staff
- photo: Lizzie Munro
In Tokyo’s “Subcal” Bars, Anything Goes
Would you like to be spanked by a leather-clad bunny while drinking shochu? Ordered to do push-ups by a drill sergeant bartender? Rub elbows with fellow “tet-chan,” or Japanese railway…
- story: Alex Ehrenreich
- photos: Ko Sasaki
Turn Your Favorite Classics Low-ABV
The Manhattan, Jungle Bird and more, at a lower proof.
- story: Punch Staff
- photos: Shannon Sturgis
Mastering the Hanky Panky
Without altering the fernet classic’s “golden ratio,” Harlem’s Sugar Monk offers an unexpected upgrade to the blueprint.
- story: Kara Newman
- photos: Nico Schinco
Flamed Orange Twist Burnout
The once-ubiquitous flourish has become collateral damage in the age of the high-tech, minimalist aesthetic.
- story: Al Culliton
- photo: Kelly Puleio
It’s Rome With a View or Nowhere
There’s a reason this contemporary spin on the Americano has become an industry darling.
- story: Talia Baiocchi
- photo: Lizzie Munro
The Key to a Better Cocktail Is Already in Your Kitchen
How to put your microwave, blender and pantry staples to work for quick infusions, improved texture and more.
- story: Punch Staff
- photo: Lizzie Munro
May We Introduce the Italian G&T?
Built with the typical trappings of aperitivo, these bittersweet takes are carving out a niche of their own.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Our Favorite Easy, Stirred Cocktails
Three-ingredient staples, low-proof classics and more.
- story: Punch Staff
- photo: Lizzie Munro
In Search of the Ultimate Kingston Negroni
We asked nine of America’s top bartenders to submit their finest recipe for the Kingston Negroni—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Shannon Sturgis
Is Your Tequila Full of Shit?
An estimated 70 percent of all tequila contains undisclosed additives, like vanilla extract and aspartame. One couple is on a mission to change that.
- story: Emma Janzen
- illustration: Andy Bourne
Clear Ice Goes Dirty
When it comes to the gonzo world of specialty ice, the olive has become a highbrow muse.
- story: Jake Emen
- photo: Aaron Bernstein