
The Bar’s House Martini
For the revamp of New York's iconic Four Seasons bar, Thomas Waugh developed this house Martini, which is pre-batched and pre-chilled.
- story: Talia Baiocchi
- photo: Lizzie Munro
For the revamp of New York's iconic Four Seasons bar, Thomas Waugh developed this house Martini, which is pre-batched and pre-chilled.
A monthly installment covering what, where and how the editors of PUNCH are drinking. This month, the "Cheers" of airport bars, sessionable Martinis, a Brooklyn-made aperitivo liqueur and more.
A fresh Martini riff featuring a splash of elderflower liqueur and a dash of celery bitters.
A monthly installment covering what, where and how the editors of PUNCH are drinking.
A simple and strong 7:1 Martini with a straightforward, purist style.
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from…
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, owner Takao Mori of Tokyo's iconic Mori Bar makes his famous Mori Martini.
The practice of pre-batching and freezing entire drinks is popping up at bars from London to New York. Chloe Frechette on why you should be bottling and freezing your next…
This Martini from New York's Katana Kitten is an international affair, made with French vodka, Colorado gin, sake and sherry.
Perhaps the most iconic glass shape in the history of cocktails, the angular Martini glass has deep roots in the American imagination—despite being widely loathed by today's bartenders. Lizzie Munro…