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Recreating the Mai-Kai’s Bizarre Black Magic Cocktail
A longstanding bastion of tiki, Florida’s Mai-Kai bar is home to a number of iconic drinks and top-secret recipes, many of them copyrighted originals. Among the most famous—possibly by virtue of its...
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Lookbook: Ryan Wainwright of LA’s Faith & Flower
“I always tell people I am sort of like a fashion designer,” says Ryan Wainwright, bar director at LA’s Faith & Flower and The Ponte. By that, the California native means that he’s planning menus...
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Even the Vodka-Cranberry Deserves an Upgrade
Like many vodka-based classics from decades past, the Cape Codder—a mix of vodka, cranberry juice and a splash of lime—has largely been neglected by cocktail revivalists. But, as bartenders continue...
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August’s Best Reads on Drinks and Drinking
Despite the enormous contributions historically made by people of color to the food and drink landscape, “craft” still registers overwhelmingly as “white.” Lauren Michele Jackson considers this “lie by...
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What We’re Into Right Now
Each month, we pull together a selection of drinking-related items that have, for one reason or another, grabbed the attention of PUNCH’s editors, who spend pretty much all day, every day surrounded by...
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A Better Way To Batch Your Cocktail
Counter-intuitively, scaling up a recipe is not simply a matter of doubling, tripling or quadrupling each component. “It’s not a perfect science,” says Leo Robitschek, bar director at The NoMad, where...
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Five Easy Upgrades on the Piña Colada
Likely based off of a recipe for the piña fria, a non-alcoholic pineapple slushy hailing from Cuba, the Piña Colada has become a touchstone of 20th-century pop culture. Immortalized most famously in...
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An Iconic New Orleans Bartender Returns to His Post
That crazy old cocktail shaker sitting on the bar was a sure sign that Paul Gustings was back at Tujague’s. It’s one of the strangest mixers you’ll ever see: part glass, part metal, a foot tall and...
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Drink Science with Team Lyan: How to Use Dairy in Cocktails
Dairy has a long standing in historic and classic drink recipes. When Andy Gemmel and Wayne Collins put together their seminal “seven families” cocktail course in 2008—a bartender education program on...
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Mastering the Piña Colada With Erick Castro
The Piña Colada—a drink consisting of rum, coconut, lime and pineapple juice—has for too long been considered a symbol of low-brow cocktail culture, says Erick Castro, the owner of San Diego’s Polite...
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Drink a Harvey Wallbanger to Help Houston
The Harvey Wallbanger is helping to restore some of what Hurricane Harvey swept away. At bars throughout Houston, and across America, the well-known cocktail—made up of vodka, orange juice and...
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The New-New Wave of Italian Aperitivo Liqueurs
In Wes Anderson’s 2004 film, The Life Aquatic with Steve Zissou, the eponymous oceanographer’s drink of choice aboard his research ship The Belafonte was Campari on the rocks, kept flowing in a steady...
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Build These Wine Cocktails Directly in the Bottle
Refreshing, easy to build and equipped with just the right amount of kitsch, the “built-in-can” cocktail is by no means a new trend. In fact, this year has seen plenty of variations on the OG—the cold,...
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Five “Fruity, But Not Too Sweet” Cocktails
The call for a drink that’s “fruity” is more often than not accompanied by the addendum, “but not too sweet.” Eye roll-inducing as that especially vague request may be, it’s worth remembering that sour...
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How to Use Ancho Reyes in Cocktails
Few products have garnered such rapid success as Ancho Reyes, the ancho chile-flavored liqueur that has recently become a bartender favorite for its adaptability in both classic and modern recipes....
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The Best Drink Books of Fall and Winter 2017
This season brings us one of the most robust collections of drink books, many of which have the chops to become fast classics. Last season’s focus on single-subject books has given way to a more...
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Five Essential Cocktail Syrups to Make at Home
It seems with every new cocktail recipe comes a requisite housemade syrup (or two). Likewise, it’s not uncommon for a cocktail book to boast a sweeteners chapter as voluminous as the recipe section...
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How to “Season” Cocktails with Spirits and Liqueurs
A simple glass rinse is nothing new. Coating the inside of a glass with a bit of absinthe is among the oldest tricks in the bartending book (just look to classics like the Sazerac, Vieux Carré and the...
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Phil Ward Just Wants to Bartend
On the final night of service at Mayahuel—the trail-blazing tequila and mezcal bar in New York’s East Village, which closed in August after eight years in business—there were, expectedly, some...
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Build These Wine Cocktails Directly in the Bottle
Refreshing, easy to build and equipped with just the right amount of kitsch, the “built-in-can” cocktail is by no means a new trend. In fact, this year has seen plenty of variations on the OG—the cold,...
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