“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
Mastering the Blue Hawaii With Garret Richard
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Garret Richard updates the ultramarine midcentury classic.
- story: Chloe Frechette
- photos: Eric Medsker
Partner Content
The Secret to Tom Lasher-Walker’s Old-Fashioned? It’s In the Bitters.
The industry veteran shares his trick to perfecting the rum Old-Fashioned.
- story: Punch Staff
- photo: Anthony J. Rayburn
Partner Content
Bare Minimum
Tom Lasher-Walker's perfected rum Old-Fashioned calls on Brugal 1888.
- story: Punch Staff
- photo: Anthony J. Rayburn
