Tatiana Bautista is an assistant editor at PUNCH and TASTE.
Micheladas Beyond Mexico
The ubiquitous beer cocktail has become a canvas for regional flavors, from fish sauce to yuzu and more.
- story: Tatiana Bautista
- photo: PUNCH
A Bar Can Sell More Than Drinks
At Singapore's groundbreaking Native, Vijay Mudaliar has a vision for a different kind of "local bar."
- story: Tatiana Bautista
- illustration: Nick Hensley
Kapri Robinson Is Redefining the Cocktail Competition
With the creation of Chocolate City’s Best, the Washington, D.C.-based bartender has rewritten the rulebook to prioritize community over rivalry.
- story: Tatiana Bautista
- illustration: Nick Hensley
Put Some Pep In Your Simple’s Step
Infusing your syrups with a variety of peppercorns—pink to Sichuan—adds spice and complexity to just about any cocktail.
- story: Tatiana Bautista
- photo: Lizzie Munro
Claire Sprouse Wants to “Listen. Unlearn. Listen Some More.”
Before the pandemic, Sprouse was already on a mission to forge a more equitable, sustainable bar community. Now, her plan is more urgent and vital than ever.
- story: Tatiana Bautista
- illustration: Nick Hensley
Give Your G&T Some TLC
With a little flair, the no-frills highball can become more than the sum of its parts.
- story: Tatiana Bautista
- photo: PUNCH
Born to Freeze
Not all frozen drinks have to be high-octane. Here's how to give low-proof drinks, from Sherry Cobblers to Garibaldis, their turn in the blender.
- story: Tatiana Bautista
- photos: Lizzie Munro
Dress Up Your White Claw
Paired with pamplemousse liqueur or fortified with rum, the hard seltzer can be as high- or lowbrow as you like it.
- story: Tatiana Bautista
- photo: PUNCH
Just Add Coconut Water
Whether frozen into cubes or blended into syrup, coconut water brings flavor to dilution.
- story: Tatiana Bautista
- photo: Lizzie Munro
Your Quarantine Cocktail Playlist
From a Caribbean staple to a bitter sour, here are the ten most popular cocktails of the past two months.
- story: Tatiana Bautista
- illustration: PUNCH