Time to Tackle a Cocktail Project
Here's how to master at-home clarification, fermentation, force carbonation and more.
- story: Punch Staff
- photo: Simon Simard
Here's how to master at-home clarification, fermentation, force carbonation and more.
Wasabi brings a pungent, singular heat to coladas, Alexanders and more.
No longer destined for the compost bin, the ingredient is bringing tannins and tropical flavor to Old-Fashioneds, highballs and more.
Seven low-key, high-impact recipes to elevate any cocktail.
The cinnamon-grapefruit syrup—a central ingredient in the Zombie—may have had no grapefruit juice at all.
An alternative infusion method adds fresh mint flavor without the “wet dog” notes.
How to use kitchen tools like a microwave or an iSi to level-up your next Negroni, Gin & Tonic and more.
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
From microwave infusions to red bitter blends, here’s how to easily upgrade the aperitivo staple.
From olive ice to infused vermouth, here’s how to add a briny kick to just about any cocktail.