Yuzu Cocktails Made Simple
The bartender-favorite citrus is easier than ever to mix into Margaritas, Daiquiris and more.
- story: Punch Staff
- photo: Lizzie Munro
The bartender-favorite citrus is easier than ever to mix into Margaritas, Daiquiris and more.
The science-minded bartender found bubbly, crystalline perfection via force carbonation, distillation, clarification and more. (Don’t worry, he has an easy recipe, too.)
Amid the call for more-responsible tequila and mezcal, some bartenders are also turning to sustainable alternatives to agave nectar.
Splitting the vermouth in a Negroni, Martini or any classic build yields a nuanced and infinitely variable cocktail.
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.