What Is Blackstrap Rum, Anyway?
A growing number of bottles are being labeled “blackstrap rum,” but almost no one can agree on what it really is.
- story: Kara Newman
- photo: Lizzie Munro
The Future of Your Local Is Hyperlocal
Modern bartending tools and techniques are allowing programs to explore more environmentally sustainable models with drinks that are actually, well, good.
- story: Adam Reiner
- photos: Neal Santos
A Negroni for Every Mood
Here, 21 standout riffs on the Italian classic.
- story: Punch Staff
- photos: Lizzie Munro
The Kaikan Fizz Is No Longer Tokyo’s Best Kept Secret
Born surreptitiously in 1949, the simple gin cocktail is now a staple at the city’s best bars.
- story: Nicholas Coldicott
- photos: Colin Mok
Buenos Aires’ Singular Cocktail Culture Has Its Very Own Golden Age to Thank
A group of pioneering bartenders helped translate the Argentine palate into a cocktail aesthetic that still influences the city today.
- story: Kevin Vaughn
- photo: Keila Gonzalez
Move Aside Citric Acid, Amchur Has Entered the Chat
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
- story: Jaya Saxena
- photo: Dylan + Jeni
Our Favorite Chartreuse Cocktails
Green or yellow—or when you can't find any at all—we've got you covered.
- story: Punch Staff
- photo: Lizzie Munro
To Understand Taiwan’s Quietly Defiant Drinking Culture, You Drink at Chán Shífāng
The Taipei bar is a showcase for the island nation's complex, singular identity—right down to its menu of homegrown drinks.
- story: Monica Liau
- illustration: Sean Marc Lee
A Piña Colada, but Make It British
At London’s Nipperkin, the tropical classic is reimagined using only ingredients from the United Kingdom—no coconut or pineapple allowed.
- story: Tyler Zielinski
- photos: Haarala Hamilton Photography
Hack Your Negroni
From microwave infusions to red bitter blends, here’s how to easily upgrade the aperitivo staple.
- story: Punch Staff
- photo: Lizzie Munro
It’s Time for a Glorious, Uncompromising Re-Politicizing of Wine
The longtime plea to "keep politics out of wine" ignores the fact that wine has always been political, and that drinking it can act as both rebellion and discovery.
- story: John McCarroll
- illustration: Alycea Tinoyan
How to Use Old Tom Gin in Cocktails
The full-bodied gin is known for its role in the Martinez, but it’s also a versatile spirit for tropical drinks, juleps and more.
- story: Punch Staff
- photo: Lizzie Munro