What We’re Into Right Now
A monthly installment covering what, where and how the editors of PUNCH are drinking.
- story: Punch Staff
- photo: Lizzie Munro
The Dutch Nemesis
Alex Smith lets genever shine through in this cocktail, combining it with kümmel for an herbaceous drink sweetened with pineapple gum syrup and topped with sparkling wine.
- story: Lizzie Munro
Smoochin’ Under the Clock Tower
This contemporary punch from Chicago's Dustin Drankiewicz was inspired by the flavors of the Middle East, particularly those of popular dessert Balal El Sham, which features of walnuts, honey and…
- story: Joanna Harkins
- photo: Daniel Krieger
Bringing It Back Bar: What to Do With Kümmel
Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back…
- story: Punch Staff
- photo: Combier
Jack Rose’s Kümmel Trident
In D.C., Trevor Frye switches up the modern-classic Trident by replacing the traditional Scandnavian aquavit with kümmel, for a savory, low-proof riff.
- story: Bianca Prum
- photo: Daniel Krieger
High Chicago
"This is an expression of sun-kissed beta-carotene plants and vegetables and colors," says Will Elliot of Maison Premiere's High Chicago, a vegetal and stone fruit-driven cocktail.
- story: Bianca Prum
The Night Shining
London's Ali Reynolds stirs kümmel with Campari and aged rum, where the liqueur's savory notes work play well with the bracing and rounded combination.
- story: joanna_h
South Pole Swizzle
In The Whistler's South Pole Swizzle, kümmel's savoriness is a welcome, balancing addition to a tiki trio of passion fruit syrup, citrus and bitters.
- story: joanna_h
French Tuxedo
While absinthe is usually the go-to rinsing agent, kümmel adds extra aroma to a vodka-based variation on the classic Tuxedo.
- story: Chloe Frechette
Fancy 79
This distant relative of the French 75 cuts down on waste by utilizing the entirety of the citrus—in this case, clementine.
- story: Chloe Frechette
