What Is a Frappé, Anyway?
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
- story: Punch Staff
- photos: Lizzie Munro
Who Is Drunk Tom Pynchon?
This 28-year-old teacher is cataloging his attempt to drink every single alcoholic beverage mentioned in Pynchon’s nine major works, including the 902-page Gravity’s Rainbow.
- story: Aaron Goldfarb
- photo: Ellie Skrzat
Anisette Frappé
“It’s a late-afternoon pick-me-up rather than a wind-down after dinner,” explains Jon Mullen of his Anisette Frappé.
- story: Chloe Frechette
- photo: Lizzie Munro
Bring Back the Earthquake
Bartender Chantal Tseng tempers this potent absinthe cocktail first created by Henri de Toulouse-Lautrec.
- story: Drew Lazor
- photo: Lizzie Munro
Earthquake
Chantal Tseng tweaks the equal-parts recipe for the modern palate.
- story: Tatiana Bautista
- photo: Lizzie Munro
O-Fish-Ally Open
Citrus cordial and miso tincture harmonize in this recipe from the opening menu at the Broken Shaker in Los Angeles.
- story: Tatiana Bautista
- photo: Dylan + Jeni
Kingdom of Savoy
Absinthe, Nardini Amaro, Branca Menta, pineapple, lime and coconut syrup.
- story: Chloe Frechette
- photo: Lizzie Munro
Alligator Arms
Claire Sprouse's vermouth-based cocktail calls on a house made celery syrup for vegetal tones, combined with lime juice and a dash of absinthe.
- story: Frances Yackel
- photo: Daniel Krieger
Hack Your Drink: Death & Co.’s “Improved Microdose”
As ubiquitous as Angostura bitters at Death & Co., a dash of absinthe can improve a variety of cocktails.
- story: Kara Newman
- photo: Daniel Krieger
Sakura Colada
This equally refreshing and decadent drink marries the botanicals of gin with kirsch, coconut milk and red bean paste.
- story: Frances Yackel
- photo: Lizzie Munro
