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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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How to Science Your Way to a Clarified Cocktail
One of our most requested drinks we served at White Lyan was a clarified Piña Colada. We took the tropical classic in a new direction by curdling coconut cream with pineapple juice and filtering it...
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Bar Review: A Sports Bar for the One Percent
There is a rare spirits bar across the street from Wrigley Field. That is the central absurdist reality you have to begin with if you’re to wrap your head around Mordecai, a new bar inside the Hotel...
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Jim Hewes Serves Mint Juleps to D.C.’s Political Elite
If you live in Washington, D.C., and are an indifferent student, you can go ahead and skip history class in high school and college, wait until you’re 21 and proceed straight to the Round Robin Bar...
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Mashup Cocktails that are More than Gimmicks
A good rule of thumb is that trends come, go and eventually come back again, resurrected for a new generation to appreciate. So it stands to reason that it was only a matter of time before bartenders...
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The Rise of the Food and Drink Amusement Park
On a Thursday evening in May, as late spring exhales a steamy breath over the city, New Yorkers are sorting themselves into their respective post-work haunts. At the airy, plant-filled restaurant and...
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Examining the Science and Style of the Shake
Assuming that a bartender has just one way of shaking a drink is a bit like saying a chef has only “one signature way to work with fire,” says William Elliott, bar director at New York’s Maison...
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The Life and Times of the Vodka Red Bull
I started my typical Saturday nights just out of college, in 2003, pregaming with my roommates. I’d watch a few episodes of “Fear Factor,” put on my best “going-out” button-up and trek to a row of...
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The D List: Bringing Back the Bizzy Izzy Highball
If there is one bartender well-suited to make bold proclamations about the permeability of time, it’s Al Sotack, whose futurist Bushwick lounge, Jupiter Disco, looks like the type of place where Rick...
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Where to Drink Martinis in New York City
New York is synonymous with the iconic Martini: think of iconic individuals sipping cocktails at The Stork Club or ’21,’ and a crisp gin Martini is what automatically leaps to mind. Even some the...
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Where to Drink Martinis in LA
More than a century after its creation, the Martini continues to captivate LA. Perhaps that’s because it’s been immortalized on the silver screen—or maybe the drink owes its due to the number of...
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In Search of the Ultimate Gin and Tonic
The Gin and Tonic occupies a weird place in the summer drinking landscape. It’s a drink that immediately comes to mind when the topic of warm-weather indulging comes up. But it’s not a drink that many...
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Hack Your Drink: Death & Co.’s “Improved Microdose”
Small amounts of absinthe have been used to modify cocktails for decades. But where a mere teaspoonful or spritz of the anise-flavored spirit might be too much, a dash can add subtle complexity....
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Can You Porrón It?
Though it’s become something of a tourist attraction throughout Spain, the porrón remains the preferred party-starter in its native Catalonia—and, incidentally, at PUNCH HQ as well. A hand-held glass...
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Drinking with Crime Fiction Writer Megan Abbott
Megan Abbott is comfortable holding court in a bar. The acclaimed crime fiction writer is from the Midwest, after all; being able to drink while shooting the shit about subjects like old noir films and...
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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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Jelani Johnson Takes a “Barback’s Approach” to Tiki
Each month, as part of an ongoing portrait of rising talent in the bartending community, PUNCH hosts a resident bartender who has demonstrated a strong sense of personal style. In this installment,...
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June’s Best Reads on Drinks and Drinking
Facing a decline in demand, dairy farmers across the country have turned their attention to a different “liquid capital,” namely, beer. In The New York Times, Joshua Bernstein outlines the latest...
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About Those Classic Ice Cream Cocktails
Who was the first to add ice cream to an alcoholic beverage? While there might not be a definitive ice cream cocktail Patient Zero, we do know that by the late 19th century ice cream and alcohol were...
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A Tour of America’s Beloved Regional Cocktails
Only a few states, cities or regions across the country can lay claim to an original cocktail all their own. Washington, D.C. has the Rickey; New Orleans has its very own cottage industry of homegrown...
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