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It’s Always Aperitivo Hour for Stacey Swenson
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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Mexico City’s Party Drink Has Old Roots
La Sobremesa, or “the over-the-table,” is the most emblematic portion of any big meal in Mexico, the stretch of time and conversation after the eating is finished, when the table cloth is soiled and...
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Mastering the Fog Cutter with Paul McGee
Ask Paul McGee about the Fog Cutter, one of Trader Vic’s hallmark drinks from the 1940s, and he’ll tell you the original drink is just, well, “fine.” In typical Trader Vic fashion, the Fog...
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10 Essential Modern Spritzes
In 2017, Michael Gorman, the senior bartender at Miller’s Pub, a Chicago Loop institution for decades, retired. He had been behind the stick at Miller’s for 43 years. That sort of tenure is typical of...
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Kevin Mongoven Doesn’t Want Any Drama
In 2017, Michael Gorman, the senior bartender at Miller’s Pub, a Chicago Loop institution for decades, retired. He had been behind the stick at Miller’s for 43 years. That sort of tenure is typical of...
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The Instant Pot Cocktail Has Arrived (Sorry)
An electric pressure cooker, slow cooker, rice cooker and yogurt maker all in one, the Instant Pot has become a juggernaut in recent years, topping Amazon best-seller lists and launching a raft of...
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The Paradise Paradox
There are two Mai Tais within walking distance of my apartment. One is sublime; the other is wretched. Confusingly, the superior drink is served in a cocktail bar furnished with dark leather banquettes...
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Behold the Henny Colada
At the far southern end of the skinny, 1.5-mile-long City Island, located off the Bronx, sits Johnny’s Reef, a counter-service seafood shack that looks out onto the mouth of Long Island Sound. Though...
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In Search of the Ultimate Mojito
Over the past few months, the PUNCH “Ultimate” crew has tackled one classic summer cocktail after another, going in search of the quintessential Gin & Tonic and Margarita. With Labor Day fast...
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Bar Review: The New Home of the High-Concept Cocktail
The moment was almost too good to be true. I was sitting at the bar at Existing Conditions, looking over my shoulder for co-owner Don Lee. Just a moment before, he had been fiddling with one of the...
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Five OG Plymouth Gin Cocktails
Prior to the end of the 19th century, truly dry gin cocktails were few and far between. In fact, when “Professor” Jerry Thomas’s How to Mix Drinks, or The Bon Vivant’s Companion was first released in...
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The Case for Cordials
When Max Venning started pre-batching cocktails for Three Sheets, the London bar and café he co-owns with his brother, Noel, it was about getting drinks to customers fast—specifically, within two...
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Frosé Is Dead, Long Live Frojolais
The drink world’s frozen wine fixation might’ve started with frosé, but that’s not to say it can’t touch on other corners of the wine rainbow. Enter the Frozone Francerre Sancerre's oft-cited green...
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How Wray & Ting Became the Unofficial Drink of Jamaica
I did not expect the lauded head of a 269-year-old distillery to suggest I sip her spirits any way but neat. But if Joy Spence tells you to top your rum with some Ting, you do it. In 1997, Spence...
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Ten Essential Cocktails Built for Batching
While there are certain cocktail formulas that lend themselves to summer gatherings, like the unfussy spritz or the OG crowd-pleaser, punch, there is only one hard and fast rule: batch ahead. While...
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The D List: Bringing Back the Goldfish
For a brief period in 1939, our best and brightest hit pause on their academic careers in pursuit of a nobler goal: determining, once and for all, who could eat the most live goldfish. It’s said to...
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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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Drinking with Novelist Gary Shteyngart
It’s a disgustingly humid day outside of Russ & Daughters Cafe, the sit-down restaurant that opened on the 100th anniversary of the famous Lower East Side Jewish appetizing spot of the same name....
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Mastering the Pisco Sour with Lynnette Marrero
Coming up behind a bar, the number of drinks a bartender has to learn that they’ll probably never serve unquestionably outnumbers the ones they will turn out during most shifts. The Pisco Sour belongs...
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Hack Your Drink: The Chartreuse Solution
When Seth Raymond first encountered the Black Donald, Jamie Boudreau’s Drambuie-laced riff on the El Diablo, it changed the way he made drinks. “Because of that—the Drambuie—I got an idea,” recalls...
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