Is It Time to Ditch the Sugar Rim?
Key to a number of historic cocktails, the garnish’s place in the modern bar is up for debate.
- story: Robert Simonson
- photo: Kelly Puleio
The Extras: How to Make a Horse’s Neck Garnish
Measuring a cocktail and stirring or shaking it properly are undoubtedly the most important aspects of drink-making. But what about all the other stuff? Welcome to "The Extras," a recurring…
- story: Punch Staff
- photo: Liz Lucking
The Gonzo Age of the Cocktail Garnish
Once a utility player in the cocktail game largely used to add flavor to a drink, garnishes have gone from understudy to center stage. Robert Simonson on how the garnish…
- story: Robert Simonson
- photo: Mother of Pearl
The Extras: How (and When) to Garnish With a Flamed Orange Peel
Measuring a cocktail and stirring or shaking it properly are undoubtedly the most important aspects of drink-making. But what about all the other stuff? Welcome to "The Extras," a recurring…
- story: Punch Staff
- photos: Liz Lucking
More Is More: The Evolution of Tiki Garnish
While most modern tiki bartenders will point to the genre's founding fathers as their inspiration for garnish once they've paid their dues, all bets are off. Marian Bull explains how…
- story: Marian Bull
- photo: Anjali Pinto
The Life and Times of the Plastic Swizzle Stick
Rising to kitschy prominence in the 1950s and '60s, the plastic swizzle stick quickly became the most ubiquitous piece of American bar memorabilia. By the '90s it was mostly forgotten.…
- story: Nevin Martell
- photo: Sarah Nichols
This Bloody Caesar Is Made of Burgers, Brownies & a Whole Chicken
Playing on the Canadian tendency to overload their breakfast Bloody Caesars with over-the-top condiments, this mountain of a cocktail costs $60 and can feed a table full of hungover Canadians.…
Pimm’s Cup
When Englishman James Pimm invented this crisp cooler in the mid-19th century, surely he could not have imagined that it would become the official cocktail of Wimbledon.
