When PUNCH was first conceived, we knew cocktail recipes would play a major part in how we built our corner of the Internet. For months we researched, compiled and tested recipes—and continue to do so—to create the backbone for what has become the PUNCH recipe archive.
Over the course of 2014, we revived some recipes from the depths of classic cocktail history—the Sherry Cobbler, the Old-Fashioned and the Aperol Spritz (on the subject of which, respectively, two books were published this year with Spritz coming along in 2016)—and found some new ones that are quickly becoming part of the conversation in bars across the country, including PDT’s Mezcal Mule and Damon Boelte’s Americano Perfecto.
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A variation on the Whiskey Smash, this ginger-laced bourbon drink is one of Brooklyn bartender Jay Zimmerman's signatures.
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The Mexican Firing Squad is one of the many cocktails documented by world traveler, cocktail writer and historian Charles H. Baker, discovered at the La Cucaracha Bar in Mexico City in 1937.
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Bobby Heugel's Texan spritz combines floral, sweet Cocchi Americano and dry champagne with the herbal Mexican liqueur Damiana.
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In this take on a mule—a lime and ginger based libation—Jim Meehan, of New York’s PDT, was set on developing a cocktail for Richard Betts of Sombra Mezcal using traditional Oaxacan flavors.
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As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July celebration.”
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Aperol, the classic Italian ingredient from Padua, provides the lightly bitter base for this afternoon cooler.
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A cheek-warming mix of cognac, rum, citrus, sugar, black tea ... and fire.
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Born from a long lineage of ginger beer-based buck cocktails, this mixed drink featuring vodka, ginger beer and lime juice was created in the early 1940s. Most accounts credit the origins to a alcohol-fueled Hollywood meeting.
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Nearly stomped out of existence by its fruity mid-20th-century counterpart, the true Old-Fashioned is as traditional as they come.
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New York has a knack for adopting everything from fashion to food to people, and molding each into its own particular blend of outrageous, sophisticated and neurotic. Such is the case with the New York Sour.
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The Sherry Cobbler is an American-born cocktail by most accounts. Simply sherry, sugar and citrus, shaken and poured over crushed ice, the Cobbler was the first drink to popularize the straw.
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This strong, hot, rich drink is shelter from a cold San Francisco night.
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The Italians invented the Americano—Campari, sweet vermouth and soda water—but adding beer is totally American.
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New York City bartender Brad Farran's Beastie Boys-inspired winter daiquiri.
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Like all good stories should, the one about the Negroni’s origin involves rakish Italian nobility. Most accounts credit the recipe to one Count Negroni, a swashbuckling proto-boho.