
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
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Jeffrey Morgenthaler tackles the oft-derided Amaretto Sour.
Developed in the late 1990s at Edna's in Oklahoma City, the "Lunchbox" has become the city's most beloved drink.
A spin on the Cobbler, with milk liqueur and a cherry-amaretto shrub.
For his personal update, John deBary pares the recipe down to its essentials, offering a low-proof version built on Luxardo's bitter and pungent Amaretto di Saschira.
Splitting the base with aged tequila eases the natural sweetness of the amaretto and this update.
Whether served up at a cocktail joint or on the rocks at a dive, the Whiskey Sour is America's most democratic cocktail.
The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s version, we’d written off the headaches of days…