Why You Should Be Bottling Your Martini
The bottled Martini is popping up at cocktail bars both casual and high-end, with good reason.
- story: Punch Staff
- photo: Lizzie Munro
The Fifty-Fifty Martini Is Back
The most sessionable Martini variation is gaining momentum.
- story: Punch Staff
- photo: Lizzie Munro
The Evolution of the Martini from Sweet to Dry
How the Martini evolved into the archetypal dry cocktail we know today.
- story: Punch Staff
- photo: Lizzie Munro
Five OG Plymouth Gin Cocktails
Featured by name in a number of canonical cocktail books, the spirit has become closely tied to several historical drinks that are still being enjoyed today.
- story: Punch Staff
- photos: Lizzie Munro
Recipes
Drinking Through Gin’s Past and Future in Plymouth
Located above the historic Blackfriars Distillery, the Refectory Bar tells the story of Plymouth Gin through an extensive menu of classic and modern cocktails.
- story: Punch Staff
- photos: Lizzie Munro
Ramos Gin Fizz
Created by New Orleans bar owner Henry C. Ramos, this cocktail was originally known as the New Orleans Fizz, which Ramos served at his Imperial Cabinet Saloon around 1888 or…
- story: Chloe Frechette
- photo: Lizzie Munro
Pan Daisy
There are only a select number of gin cocktails in the tiki canon, but the Pan Daisy could be the next inductee.
- story: Chloe Frechette
- photo: Lizzie Munro
Trompe L’Oiel
Mauro Vergano Americano is a Grignolino-based vermouth infused with wormwood, gentian root, and bitter orange zest, adding a mentholated richness to the cocktail.
- story: Chloe Frechette
- photo: Lizzie Munro
New Dawn
Pineapple is not the most common ingredient to combine with gin, but in concert with jasmine tea and vermouth, its sweetness is dried out in a way that highlights the…
- story: Chloe Frechette
- photo: Lizzie Munro
Crown of Castile
This drink’s brightness plays well with the tartness of Giffard Passionfruit and the herbal, spicy notes of Ancho Reyes Verde.
- story: Chloe Frechette
- photo: Lizzie Munro
Where to Drink Martinis in LA
LA’s Martini hotspots, from Old Hollywood haunts to the new temples of molecular mixology.
- story: Punch Staff
- photo: Lizzie Munro
Where to Drink Martinis in New York City
NYC’s Martinis come in all forms—stirred tableside, batched for a group and even frozen.
- story: Punch Staff
- photo: Lizzie Munro
Pink Gin
The once-ubiquitous British cocktail, turned modern-day apéritif.
- story: Bianca Prum
- photo: Lizzie Munro
Fifty-Fifty Martini
A lighter take on the classic dry Martini.
- story: Bianca Prum
- photo: Lizzie Munro
lookbook
Abigail Gullo | Head Bartender, Compère Lapin
Though she moved to New Orleans just five years ago, Abigail Gullo was quick to become an influential voice within the city’s historic cocktail culture, first at SoBou and now at Compère Lapin. Like many bartenders,… Read More
Vesper
The cocktail that James Bond originally asked for “shaken, not stirred.”
- story: Bianca Prum
- photo: Lizzie Munro
Martinez
A modern, drier adaptation of the Martini's relative.
- story: Bianca Prum
- photo: Lizzie Munro
Bijou
A delicate, drier version from bartending legend Dale DeGroff.
- story: Bianca Prum
- photo: Lizzie Munro
Martini, Up, With a Blue Cheese-Stuffed Olive
The blue cheese-stuffed olive has proven itself, bizarrely, to be one of the few drink garnishes with real staying power.
- story: Robert Simonson
- photo: Lizzie Munro
Mastering the Dukes Martini With Alessandro Palazzi
In "Masters the Classics," we spotlight bartenders chasing perfection in one drink. Here, Alessandro Palazzi on London's famed Dukes Martini.
- story: Ryan Smith
- photos: Jason Bailey Studio
Is There a Better Way to Make a Martini?
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from…
- story: Roger Kamholz
- photo: Lizzie Munro