The Banana Peel Slips Into the Spotlight
No longer destined for the compost bin, the ingredient is bringing tannins and tropical flavor to Old-Fashioneds, highballs and more.
- story: Tyler Zielinski
- photo: Dylan + Jeni
Bitter, Stirred and Tropical
You’ve heard of “aperitiki,” but what about “digestiki”?
- story: Punch Staff
- photo: Lizzie Munro
Why Settle for an Apple Cider Marg If You Can Have a Chimayó?
The New Mexican tequila classic is the perfect foil to the “fall Margaritas” dominating TikTok right now.
- story: Aaron Goldfarb
- illustration: Punch
Why Can’t We Quit the Clarified Cocktail?
The centuries-old technique has become an obligatory part of every modern menu—and sometimes, the entire menu.
- story: Scott Hocker
- illustration: Punch
The Third-Wave Cosmo Has Arrived
Even fermented Kool-Aid is fair game in a new era for the iconic sour.
- story: Kara Newman
- photo: Jasmin Porter
We’re In for a Toasted Oat Winter
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
- story: Amy Cavanaugh
- photo: Max Flatow
Absinthe + Root Beer. Any Questions?
The “weird, but good” combo has been kicking around cocktail circles for more than 15 years.
- story: Kara Newman
- photo: Aaron Bernstein
The Cup Overfloweth
In this new era of maximalist drinking, every trend from the past 25 years is happening everywhere, all at once—sometimes in a single drink.
- story: Matt Buchanan
- photo: Lizzie Munro
The Future of Your Local Is Hyperlocal
Modern bartending tools and techniques are allowing programs to explore more environmentally sustainable models with drinks that are actually, well, good.
- story: Adam Reiner
- photos: Neal Santos
This Is the Menu?
With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.
- story: Rafael Tonon
- photo: Anthill
