The State of the New York Steakhouse Martini
How have these bastions of old-school drinking changed with the times?
- story: Robert Simonson
- photos: Lizzie Munro
Understanding Japanese Bartending in Five Techniques
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
- story: Chloe Frechette
- photos: Eric Medsker
Does Water Quality Really Matter in Cocktails?
Whether pre-diluting or carbonating, in some bars, quality control goes beyond “bottled or tap.”
- story: Christopher Ross
- photo: Lizzie Munro
Can You Flip It?
We added a whole egg to seven classic drinks. Here’s what happened.
- story: Punch Staff
- photo: Lizzie Munro
The Case for Adding Salt to All of Your Cocktails
Some bartenders are taking to micro-dosing all of their drinks—from stirred to bubbly—with saline.
- story: Megan Krigbaum
- photo: Lizzie Munro
The Resurgence of the Lion’s Tail
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.
- story: Kara Newman
- photo: Daniel Krieger
Can the Bar Industry Tackle Its Inclusion Problem?
The past year brought to light issues of sexism and diversity within the bar community, forcing the drinks world to take a hard look at itself.
- story: Robert Simonson
- photo: Lizzie Munro
2017’s Best Reads on Drinks and Drinking
Twelve of our favorite stories on all things drinks and drinking from 2017.
- story: Punch Staff
- photo: Lizzie Munro
No More Airplane Bloody Marys, and Other Drinking Resolutions
A handful of professionals look back at 2017 to determine what they absolutely won't (and will) do again.
- story: Punch Staff
- photo: Lizzie Munro
Our 15 Most-Read Stories of 2017
A look back at the most popular stories on PUNCH this year.
- story: Punch Staff
- photo: Lizzie Munro