What We’re Into Right Now
A Thai-style Michelada, a standout Martini, the perfect party wine and more.
- story: Punch Staff
- photo: Shannon Sturgis
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IMO
In this minimalist stirred drink, earthy potato shochu is given additional complexity via subtly bitter Mr. Black Cold Brew Coffee Liqueur and smoky crema de mezcal.
- story: Frances Yackel
- photo: Lizzie Munro
Five Unexpected Takes on the Salty Cocktail
As chefs long have, bartenders have started turning to salt to amplify existing flavors and add complexity to their drinks. Here, five new-age drinks that pack a saline punch, from…
- story: Punch Staff
- photos: Lizzie Munro
What Exactly Is a ‘Japanese-Style’ Cocktail Bar?
Americans have been enamored of the precision and ritual of Japanese bartending for decades. But what exactly defines the Japanese style? Christopher Ross on its history, evolution and relationship to…
- story: Christopher Ross
- photo: Daniel Krieger
Inside Kenta Goto’s Reinvention of the Japanese Cocktail Bar
In his "Bar Tripping" column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week, he steps inside New York's Bar Goto—Kenta Goto's new oasis of…
- story: Roger Kamholz
- photos: Daniel Krieger
Improved Shochu Cocktail
Kenta Goto's distant riff on the Improved Whiskey Cocktail that combines barley shochu, aged gin and hop liqueur.
Watermelon Cucumber Cooler
A seasonal highball that combines gin, wasabi powder, watermelon and cucumber.
Umami Mary
Kenta Goto's Korean hot pot-inspired play on the Bloody Mary, combining shitake mushrooms, miso and Clamato.
