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The New Whiskey Classics
The evolution of the category’s modern classics, from the Gold Rush to the Paper Plane and beyond.
- story: Punch Staff
- photo: Lizzie Munro
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The Making of the Modern Sazerac
Three top bartenders offer their signature takes on the timeless classic made with Knob Creek.
- story: Punch Staff
- photos: Lizzie Munro
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Just a Really Good Sazerac
Matthew Tanner’s Sazerac recipe calls on subtle, but significant, upgrades to the template.
- story: Punch Staff
- photo: Lizzie Munro
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Branded Man
Alex Jump’s Sazerac riff balances rye with the flavors of the tropics.
- story: Punch Staff
- photo: Lizzie Munro
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The Making of the Modern Old-Fashioned
The classic template is ripe for reinvention. Here, three top bartenders share their signature updates built around the flavor profile of Knob Creek.
- story: Punch Staff
- photos: Lizzie Munro
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Spicy Boi
Brittney Olsen’s Miami-inflected Old-Fashioned drinks like straight summertime.
- story: Punch Staff
- photo: Lizzie Munro
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The Making of the Modern Manhattan
Three top bartenders reimagine the iconic blueprint with cocktails that nod to tradition yet look to the future.
- story: Punch Staff
- photos: Lizzie Munro
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Autumn in New York
Keyatta Mincey-Parker’s fig-infused Manhattan riff calls on the flavors of fall.
- story: Punch Staff
- photo: Lizzie Munro
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How Do You Update a Classic?
Top bartenders weigh in on how to approach modernizing the most iconic cocktails.
- story: Punch Staff
- photo: Lizzie Munro
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Spiced Sazerac
Kellie Thorn updates the iconic blueprint with a dose of juniper.
- story: Punch Staff
- photo: Lizzie Munro
