Cradle to The Grave
A rich, savory stirred drink built on a base of Jamaican rum.
- story: Tatiana Bautista
Tropical Fluff
Fanny Chu's low-proof mashup of the Jungle Bird and the Garibaldi.
- story: Talia Baiocchi
Cane & Table’s Hurricane
House-made fassionola syrup and a blend of rums revive the Bourbon Street staple.
- story: Chloe Frechette
- photo: Randy Krause Schmidt
“This Redefined What I Thought I Knew About Mexican Spirits”
The bottle Claire Sprouse can’t stop thinking about is an agricole-style rum from Oaxaca’s cloud forest.
- story: Leslie Pariseau
- photo: PUNCH
The Bartender’s Well Has Changed
We asked more than two dozen bar professionals to reveal (and defend) their go-to well spirits. Here are their top picks.
- story: Drew Lazor
- photo: Lizzie Munro
Goodbye Fat-Washing, Hello “Switching”
The Frankenstein approach to spirit infusion has infiltrated the cocktail world at its most elite levels.
- story: Aaron Goldfarb
- illustration: Carolyn Figel
In Search of the Ultimate Piña Colada
We asked 10 of America's best bartenders to submit their finest recipe for the Piña Colada—and then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
Partner Content
Caribbean Heat
Swap out the expected simple syrup for a “bitter blend”—a 50-50 combination of Italian amaro and French aperitif wine.
- story: Punch Staff
- photo: James Tran
