How to Use Ancho Reyes in Cocktails
A new-to-market bartender favorite, Ancho Reyes chile liqueur can be easily incorporated into a wide variety of drinks.
- story: Punch Staff
- photo: The Whiskey Exchange
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
Amaretto
(n.) This almond-flavored liqueur is distilled from apricot pits or almonds. The name is thought to be the diminutive of amaro, a type of Italian bitter spirit, as the sugar…
- story: Sophie Wirt
The Unlikely Rebirth of an Ancient Greek Spirit
Though thousands of years old, mastiha spirits are experiencing a renaissance in Greece's modern cocktail scene. Hope Ewing on the uses and cultural significance of this tree sap liqueur from…
- story: Hope Ewing
- photo: Spyros Papaspyropoulos
Will Rock & Rye Hook Serious Whiskey Drinkers?
Considering America's growing soft spot for whiskey—and all its esoteric iterations—rock and rye (an American rye whiskey-based liqueur), is ready for a comeback. And with Allen Katz, co-founder of New York…
- story: Stephen Praetorius
The Wine-ification of Spirits
A growing number of spirits producers—making everything from vodka to liqueurs to American whiskey—have begun to explore how variables like variety and vintage impact the character of spirits. Kara Newman…
- story: Kara Newman
- photo: PUNCH
Limoncello
(n.): An Italian lemon liqueur made from a neutral spirit, lemon zest and sugar. Popular in citrus-growing regions of southern Italy, such as the Amalfi Coast and Sardinia, this sweet-tart…
- story: Leslie Pariseau
Triple Sec
(n.) One of the two main styles of sweetened orange liqueur, triple sec is thought to have been invented by the French in the 19th century as a drier alternative…
- story: Talia Baiocchi
