Fortify Any Cocktail With Coconut Water “Stock”
Just as a good broth adds depth to soups and stews, infused coconut water can enrich Espresso Martinis, highballs and more.
- story: Adam H. Callaghan
- photo: Pilsen Photo Coop
Bring the Bright, Pithy Punch of “Limecello” to Your Ramos
The easy-to-make ingredient cuts through decadent fizzes and makes for a surprising digestivo.
- story: Punch Staff
- photo: Lizzie Munro
A Cocktail Project, But Make It Easy
Seven low-key, high-impact recipes to elevate any cocktail.
- story: Punch Staff
- photo: Lizzie Munro
Goodbye Muddling, Hello “Mint-Washing”
An alternative infusion method adds fresh mint flavor without the “wet dog” notes.
- story: Adam H. Callaghan
- photo: Cory Smith
Science Your Way to Better Spirit Infusions
How to use kitchen tools like a microwave or an iSi to level-up your next Negroni, Gin & Tonic and more.
- story: Punch Staff
- photo: Aaron Bernstein
Move Aside Citric Acid, Amchur Has Entered the Chat
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
- story: Jaya Saxena
- photo: Dylan + Jeni
A New Way to Milk Punch, No Citrus Needed
Milk powder is the key to clarifying spirit-forward classics without acid for silkier, rounder Manhattans, Negronis and more.
- story: Kara Newman
- photo: Lizzie Munro
How to Use MSG in Cocktails
An easy-to-make solution brings umami flavor to Martinis, Margaritas, highballs and more.
- story: Punch Staff
- photo: Lizzie Munro
Kick Up Your Americano With Kombucha
Swapping out soda water for ginger kombucha offers a fast track to balanced spice.
- story: Punch Staff
- photo: Jason LeCras
