In Partnership With
What Does the Future of California Wine Look Like?
The sale of one of alt-California wine’s pioneers signals an end of an era. Jon Bonné on why the next chapter may be a lot messier.
- story: Jon Bonné
- illustration: Maria Hergueta
Navigating the Evolution of American Saison
Aaron Goldfarb and PUNCH's editorial team find five standout bottles in a lineup of hard-to-define American saisons.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Modern Alchemy at Tokyo’s Most Radical Bar
At Tokyo's Ben Fiddich, Hiroyasu Kayama uses homegrown plants and a mortar and pestle to reconstruct classic liqueurs and spirits—including “Campari,” absinthe and amaro—often to order. Here, a look inside…
- story: Sarah Baird
- photo: Marie Takahashi
Six Cocktails That Embody the New Avant-Garde
From a mushroom-inflected sour to a cocktail sweetened with Budweiser syrup, here are six drink recipes that represent the current zeitgeist.
- story: Punch Staff
- photos: Lizzie Munro
What Will Our Bars Become?
A conversation between Toby Cecchini, Anu Apte-Elford and Eric Alperin, three industry leaders questioning the future role of the bar as gathering space, purveyor of drink and sanctuary.
- story: Punch Staff
- photo: PUNCH
These Are the Cocktails of the Future
Five of the world's most progressive bartenders imagine what the cocktail will look like a decade from now.
- story: Chloe Frechette
- photos: Lizzie Munro
Can the Bar Industry Tackle Its Inclusion Problem?
The past year brought to light issues of sexism and diversity within the bar community, forcing the drinks world to take a hard look at itself.
- story: Robert Simonson
- photo: Lizzie Munro
The Wine Stories That Will Shape 2018
From the potential decline of the celebrity sommelier to California’s next chapter and more.
- story: Jon Bonné
- illustration: Natalie K Nelson
The PUNCH Guide to Drinking in Tokyo
The essential guide to Tokyo's best craft beer, wine, cocktail bars and nightlife.
Will Natural Wine Make It in the Mainstream?
After a serious uptick in interest and media coverage in 2017, our panel considers the future of the natural wine movement.
- story: Megan Krigbaum
- photo: Lizzie Munro
Which Drink Trends Should Disappear in 2018?
This year saw a of boom of juicy IPAs, vintage amari and the continued revival of '70s and '80s cocktails. Which trends will stick it out through 2018?
- story: Punch Staff
- photo: Daniel Krieger
The Cocktail and Spirits Stories That Will Shape 2018
From mezcal mania to Japanese-style highballs, Robert Simonson lays out the cocktail and spirits trends that will make a difference in 2018.
- story: Robert Simonson
- illustration: Natalie K Nelson
Who Will Save the Soul of American Whiskey?
Thad Vogler travels to Colorado in search of what, he believes, may become the country’s most singular rye whiskey.
- story: Thad Vogler
- illustration: Nick Hensley Wagner
Will the New England IPA Continue Its Reign in 2018?
Our panel considers the future of the juicy New England IPA, 2017's breakout beer style.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Meet the New Ramos Gin Fizz
Bartenders are taking the infamous New Orleans classic in new directions.
- story: Kara Newman
- photo: PUNCH
lookbook
Ryan Chetiyawardana | Owner, Dandelyan and Cub
It isn’t an exaggeration to say Ryan Chetiyawardana is one of the most innovative bartenders working today. The influence of his London bar, White Lyan, has resonated across the industry, not just for bringing zero waste into the cocktail… Read More
Is Japanese Gin the Next Big Thing?
“Everybody is watching to see if they can do for gin what they did for whisky.”
- story: St. John Frizell
- photo: Lizzie Munro
Will We Let Santorini Be More Than Just a Source for “Beach Wines”?
Santorini rose to fame thanks to a single style of bright, crisp assyrtiko. But it’s capable of so much more.
- story: Zachary Sussman
- photo: Wines from Santorini
Can the Martini on the Rocks Make a Comeback?
In the years following World War II, ordering a Martini or Manhattan on the rocks was a standard affair. For some drinkers, it still is.
- story: Robert Simonson
- photo: Lizzie Munro
Science Your Way to a Texturally Complex Cocktail
In "Drink Science," the White Lyan team explains how ingredients like aquafaba and soy lecithin can add textural complexity to cocktails.
- story: Maja Jaworska
- photos: Lizzie Munro
The Life and Afterlife of Terroir
Paul Grieco's Terroir wine bar helped usher in America's wine revolution. But what does a revolutionary do when the battle is won?
- story: Jon Bonné
- photo: Daniel Krieger
Drink Science With Team Lyan: Acidity Without Citrus
At London’s White Lyan, bartenders used a variety of acid solutions to mimic citrus and play with texture in cocktails. Here, they offer advice and recipes for a Creamy Martini,…
- story: Maja Jaworska
- photos: Lizzie Munro
Behind the Menu at Norway’s Most Experimental Cocktail Bar
Oslo’s leading bar, HIMKOK, is garnering international attention for melding Norwegian tradition with modern technique.
- story: Tyler Wetherall
- photos: HIMKOK
What Ingredients Define the Current Cocktail Zeitgeist?
By poring over several dozen drink lists from top bars across the country, we were able to gain a birds-eye view of the national cocktail scene. Here are the five…
- story: Chloe Frechette
- photo: Lizzie Munro
Can Wine Save Our Fading Love Affair With France?
The France of our romantic reveries is dead—but a new France, embodied by young winemakers battling against the establishment, may help us let go of our nostalgia for good. Jon…
- story: Jon Bonné
- illustration: Jeannie Phan
The Making of Mission Chinese’s Interactive Cocktail Shrines
Inspired by the sidewalk art found in New York's Chinatown, Mission Chinese beverage director Sam Anderson turns cocktails into elaborate installations. Lizzie Munro follows Anderson as he builds his latest…
- story: Lizzie Munro
- photos: Lizzie Munro
Meet the New Martini
Subtle upgrades are making the world’s most nuanced drink worth seeking out all over again. Kara Newman unravels the postmodern Martini.
- story: Kara Newman
- photo: Lizzie Munro
How the Mezcal Boom Is Threatening Wild Agave
Mezcal's growing popularity has led to a boom in demand for bottlings made with rare, wild agave varieties. But at what cost? Rachel Signer on the dangers of over-harvesting these…
- story: Rachel Signer
- photo: Joanna Pinneo
Building a Better Ramos Gin Fizz
From blenders to bubble tea makers to a piston-propelled shaker, Kara Newman on the how bartenders are hacking their way to the perfect Ramos Gin Fizz.
- story: Kara Newman
- photo: Lizzie Munro
The Next Stars of Burgundy
Burgundy has been pumping out wine since before the Magna Carta was written. But that doesn't mean that there's nothing left to discover. Jon Bonné on the ten rising star…
- story: Jon Bonné
- photo: Jon Bonné
The Second Coming of the Jungle Bird
Once a bitter outlier in the tiki canon, the Jungle Bird's growing popularity has given rise to a whole new catalogue of riffs on the original. Kara Newman on the…
- story: Kara Newman
- photo: Lizzie Munro
An Uncertain Future for the World’s Most Iconic Sweet Wines
As global wine tastes continue to shift towards brighter and drier, what is to become of the storied regions defined throughout history by sweeter, heavier wines? Zachary Sussman explores how…
- story: Zachary Sussman
- photo: Davide Gabino
Who Will Decide the Future of Beaujolais?
Beaujolais is at a crucial moment as it moves beyond its second-rate past and seeks to define a new legacy for itself. The question is: What is that legacy? Jon…
- story: Jon Bonné
- illustration: Kaye Blegvad
Separating Fad from Future in Natural Wine
As the natural wine movement enters its second generation, the techniques and principles that define it are changing. Alice Feiring talks to some of natural wine's icons about now-popular techniques—from…
- story: Alice Feiring
- photo: Andrea Scaramuzza
Will Booze TV Ever Go Mainstream?
TV is awash with shows about food and cooking. But drinking? Not so much. Kenny Herzog reports on why shows about booze have struggled to find mainstream success.
- story: Kenny Herzog
- photo: Jen Kruch
Bar Design in the Post-Speakeasy Era
Over the last 15 years "speakeasy" has become synonymous with "cocktail bar." Now that the aesthetic has run its course, bar owners and designers are charged with redefining what the…
- story: Christopher Ross
- illustration: Proprietors LLC
A San Francisco Bar Meant to Last 10,000 Years
Welcome to "About a Bar," a column that explores America's newest and most notable bars and cocktail programs. Today, San Francisco's most cerebral cocktail bar, The Interval.
- story: Lauren Sloss
- photo: Christopher Michel
The End of American Whiskey’s Latest Golden Age
Many have proclaimed a looming whiskey shortage, but the reality is, whiskey is a boom and bust business. Wayne Curtis explains the strange confluence of events that created a "golden…
- story: Wayne Curtis
- photo: Judah Gross