“Regal Stir” Your Next Cocktail
A simple trick adds body and subtle aromatics to any stirred drink.
- story: Kara Newman
- photo: Lizzie Munro
Don’t Shake Your Citrus Cocktail
When, and why, to use fresh juice in a stirred drink—bar world axioms be damned.
- story: Punch Staff
- photo: Kelly Puleio
“Super Juice” Is Coming for Your Daiquiri
A handful of bartenders is challenging the dogma that fresh citrus is always best.
- story: Tyler Zielinski
- photo: Lizzie Munro
Sour Mix for the Modern Age?
Fresh-squeezed citrus juice is increasingly being traded for clarified, acidified, shelf-stable alternatives that resemble the imitation citrus of the ’70s and ’80s—only better.
- story: Tyler Zielinski
- illustration: Rymie
Big Fluffy Citrus Cloud
The Garibaldi isn't the only drink that deserves a crown of frothy citrus.
- story: Punch Staff
- photo: Lizzie Munro
Hack Your Drink: Acid-Adjusted Citrus
Used in tandem with fresh juice, acid powders can amplify flavors, or create new ones all together.
- story: Kara Newman
- photo: PUNCH
GUSTU Julep
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.
Pompelmo Sour
Equal parts grapefruit fizz and lemon milkshake, the Pompelo Sour has a citrusy base that's pumped up with gin and bittersweet Amaro Montenegro.
It’s So Easy
This clementine cobbler's citrusy edges are rounded out with Bittermens Orange Cream Citrate, a throwback to the soda fountain counters of yore.
