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The Canvas Project: New York
Six bartenders from the Northeast region showcase the projects that engage their creativity beyond the bar.
- story: Punch Staff
- photos: Rebecca Smeyne
For Chuck Sypult, Bartending Isn’t About Drinks
The St. Elmo’s bartender has been regaling Indianapolis regulars for 25 years.
- story: Robert Simonson
- photo: Zach Dobson
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The Canvas Project: Los Angeles
Six bartenders from the Southwest region showcase the projects that engage their creativity beyond the bar.
- story: Punch Staff
- photo: Dylan + Jeni
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For Alex Jump, the Old-Fashioned Can Be Playful
The Death & Co Denver head bartender takes a light-hearted approach to the most serious drink of them all.
- story: Punch Staff
- photo: Shawn Campbell
Tall, Sparkling and Savory
This fall, add depth to your long drink with miso, celery, bell pepper—even bonito.
- story: Punch Staff
- photo: Lizzie Munro
Amaro, Meet the Moka Pot
The stovetop coffee maker is the shortcut to an extra-Italian digestivo.
- story: Kara Newman
- photo: Lizzie Munro
In Mexico City, the Michelada Is Democracy at Work
Pared down to its beer-lime-salt core or doctored up with gin and parmesan cheese, the CDMX classic is a reflection of the city itself.
- story: Alonso Ruvalcaba
- photos: Felipe Luna
Mastering the Jungle Bird
Bartender Fanny Chu’s unorthodox addition of spiced rum makes for a more complex take on the bittersweet tropical classic.
- story: Kara Newman
- photos: Lizzie Munro
The Liter Bottle Is Having a Moment
From old-vine verdejo to old-school grüner, wines in the oversized format signal a new era of everyday drinking.
- story: Ari Bendersky
- photo: PUNCH
The World’s Winningest Cocktails
Twenty years, four top cocktail competitions, 54 victorious drinks. Here’s what we learned from surveying the champions.
- story: Aaron Goldfarb
- illustration: Nick Hensley
An Endless Quest for the Coldest Martini
At the newly opened Hawksmoor in New York, an ultrasonic jewelry cleaner and an insulated thermos produce an “aged” Martini that can be served in 30 seconds, at minus-12 degrees…
- story: Aaron Goldfarb
- photo: Lizzie Munro
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For Natasha Bermudez, the Old-Fashioned Belongs With Food
The Llama San head bartender believes that the classic cocktail can be adapted to complement just about any dish.
- story: Punch Staff
- photo: Eric Medsker