Our Favorite Three-Ingredient Cocktails
Go beyond the Negroni.
- story: Punch Staff
- photo: Lizzie Munro
Jungle Bird Is the Word
The bitter tiki classic has its own flock. Here are six of our favorite riffs—clarified, smoky and spiked with cold brew.
- story: Punch Staff
- photo: Lizzie Munro
The Modern Classics, Remixed
From a frappéd Amaretto Sour to a pared-down Paper Plane, these reimagined recipes hold their own.
- story: Punch Staff
- photo: Lizzie Munro
Build a Better Toddy
A blueprint for making the winter classic as easy, or complex, as you like.
- story: Laurel Miller
- photo: Lizzie Munro
The Two-Part Cocktail Is Always In Season
Stirred, shaken or built, these efficient drinks go well beyond the highball.
- story: Punch Staff
- photo: Kelly Puleio
Two Ounces of Angostura, Anyone?
Fifteen dashes was just the beginning. Here, five cocktail recipes that require jiggering your bitters.
- story: Robert Simonson
- photo: Lizzie Munro
How to Use Frangelico in Cocktails
When used sparingly, Frangelico can add nuance and richness to a variety of drinks.
- story: Kara Newman
- photo: Lizzie Munro
Six Low-Alcohol “Suppressor” Cocktails for Fall
With interest in low-proof drinks on the rise, one group of Atlanta bartenders is proving that less is more. Here are six fall-ready "Suppressors" from Greg Best, Paul Calvert and…
- story: Punch Staff
- photos: Daniel Krieger
Five New School Summer Punches
From the reinvention of a classic church punch with sherry and cider to a vodka- and rosé-spiked cooler, here are five summer punches built for daytime consumption.
- story: Punch Staff
- photos: Daniel Krieger
Seven Next-Gen Frozen Drinks
Forget the sloppy neon Margaritas of yore. Behold seven genius frozen takes on classic cocktails—from a Margarita spiked with Jäger to the love child of a Negroni and a Daiquiri.
- story: Punch Staff
- photos: Daniel Krieger
