A Tour of America’s Beloved Regional Cocktails
A look at the drinks that have become regional obsessions—from the Midwest’s Beertini to West Texas’ Ranch Water.
- story: Punch Staff
- photo: Nicole Hansen
A look at the drinks that have become regional obsessions—from the Midwest’s Beertini to West Texas’ Ranch Water.
Despite restrictions that limit electricity to the horsepower of two hair dryers, Onson and a group of like-minded small producers are creating some of Thailand’s most interesting spirits.
This was the year people made Martinis their whole personality, 1970s basements suddenly became fashionable and “cocaine chic” was the dominant wine-bar aesthetic.
Stir your sour. Forget the ice. Add more bitters. No, more. This irreverent, influential book published nearly 15 years ago rewrote the rules of modern bartending.
With ginger or without, fresh or fermented—the right way to prepare the Caribbean holiday staple is hotly debated between islands.
At New York’s Tigre, a forgotten 1970s-era category is the inspiration for a range of breezy, minimalist cocktails.
As the city forms its own cocktail identity, the popular Thai dish has become a fruitful muse.
With themes from outer space to “a tiki bar in hell,” today’s tropical bars are shedding the appropriative iconography of earlier eras to immerse us in entirely new, weirder worlds.
Despite a thriving cider culture in neighboring countries, the drink is virtually nonexistent in Portugal. One passionate producer wants to change that.
Grey Goose or Costco “French vodka”? This indie rock band is tackling the tough questions, one viral shot at a time.