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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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In Search of the Ultimate Negroni
Is it worth the time searching for the ultimate Negroni? The formula for the century-old cocktail is simple and seemingly carved in stone: equal parts gin, sweet vermouth and Campari. They’re all going...
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Five Cocktails from America’s Hottest New Bars, Fall 2017
This season’s bar openings offer a glimpse not only into the next chapter for some of the industry’s biggest names, like Dushan Zaric, Jim Meehan and Thad Vogler, who are all opening new bars this fall...
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The Most Notable New Bars in America, Fall 2017
This season’s bar openings offer a glimpse not only into the next chapters for some of the industry’s biggest names, but also the larger drinking trends they embody. Two legendary New York bar...
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The Modern Bartender’s Essential High-End Spirits
Conventional drink-making wisdom dictates that expensive liquor is best sipped straight: The second that adjuncts are added to the shaker tin, purists warn, the spirit will lose the very complexities...
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Lookbook: Sebastian Cañas of Boston’s Yvonne’s
“Boston is home,” says Sebastian Cañas. After four years at cocktail haven Drink, this native son of East Boston now brings his streamlined drink-making aesthetic to Yvonne’s, a modern supper...
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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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Bar Review: New York’s Pioneering Angel’s Share, 24 Years Later
It’s all very familiar. The unmarked entrance. The rules of etiquette posted on the wall. Bartenders in vests, ties and arm garters cradling cocktail shakers in a tough-love embrace. We’ve been here...
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September’s Best Reads on Drinks and Drinking
Anne Fadiman, daughter of writer Clifton Fadiman, who penned The Joys of Wine, has spent much of her adult life pretending to enjoy the sole subject of her father’s eight-pound book. At age 40, she...
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How to Use Avèze in Cocktails
The gentian root-based Avèze aperitif is just one of a growing number of bitter liqueurs that have wended their way into cocktails in recent years. But whereas its French cousins, Salers and Suze, can...
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How to Use Angostura Bitters—Beyond the Dash
Think of Angostura bitters as the “pinch of salt” of the drinks world: a quintessential ingredient used to tie together flavors in a cocktail, it’s used almost exclusively in small doses—and rarely as...
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Behind the Backbar at Chicago’s Scofflaw
If there were a graph to chart the relative health of our cocktail culture over time, it would reflect a certain midcentury moment that precipitated our decline into the so-called Dark Age: a...
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What Does “Wellness” Look Like in the Drinks World?
Depending on who you ask, achieving the elusive state of “wellness” might require a 30-minute nap on a healing crystal bed, the regular anointing of essential oils, herb-based “adaptogens,” a $75...
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The Unlikely Comeback of the Godfather Cocktail
The Godfather is a ridiculously simple drink—just Scotch sweetened with amaretto liqueur. Much like the similarly-structured Rusty Nail (Scotch and Drambuie), it belongs in the pantheon of mildly awful...
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Mastering the Sherry Cobbler With Chantal Tseng
Self-described “sherry ninja” Chantal Tseng has long been a champion of the storied Sherry Cobbler, an American-born, nearly two centuries-old cocktail consisting of sherry, sugar and citrus. And it’s...
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