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The Secret to Tom Lasher-Walker’s Old-Fashioned? It’s In the Bitters.
Tom Lasher-Walker has worked at some of the longest-running and most well-respected cocktail bars on both sides of the pond, from Bramble Bar & Lounge in Edinburgh and The Savoy in London to...
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Just “Coconut Blast” Everything, Honestly
At Brooklyn’s The Rockwell Place, a technique that started in jest has quickly become a fast-track solution to adding tropical flavor to just about any drink. “We had a joke about upselling people,...
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Maguchi Dreams of Highballs
“I fell into bartending because of Tom Cruise,” jokes Maguchi Kazunari in reference to the actor’s infamous role in the movie Cocktail. The jovial owner of Tokyo’s Rock Fish is adorned in a pressed...
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Mastering the Blue Hawaii With Garret Richard
Created at the Hawaiian Village Hotel in 1957 by bartender Harry Yee, the Blue Hawaii is perhaps the most misunderstood cocktail in the tiki canon. Originally made with rum, vodka, pineapple juice and...
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Straight Up, Or On the Literal Rocks
Whiskey stones can happen to the best of us. I should know: They happened to me. When I graduated from college in 2007 and moved to New York City, my call drink was Jameson-rocks. It felt impressively...
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Garibaldi Fever
Whether it’s your first time or your 50th, it’s impossible to visit Dante, the Italian-inspired bar in New York’s West Village, without ordering their flagship Garibaldi. Creative director Naren Young...
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This Is How to Spritz French
There is an implicit freedom in the word “aperitif.” Sunshine leaking onto avenues and boulevards, lazy twilight cocktails along the Seine, an intimate gathering of friends before parting for a dinner...
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In Search of the Ultimate Mai Tai
After years in the wilderness, when the drink ranked at best as a has-been—a faint memory of a more carefree, fun-filled drinking era—and at worst as a liquid punch line, the Mai Tai has finally come...
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The Silent Shake Heard Round the World
How a once-obscure technique changed frothy drinks forever. The post The Silent Shake Heard Round the World appeared first on PUNCH.
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Bring Back the Queen Bee
Abigail Gullo has a thing for apples. Growing up in Hyde Park, New York, she took full advantage of the autumnal bounty, frequenting Hudson Valley orchards and filling her car with as much fruit as she...
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How Monica Berg Is Shaping the “New Nordic”
We’ve partnered with Bacardi Women in Leadership for a series dedicated to exploring the theme of “originality” with some of today’s most inspiring leaders. At first glance, Monica Berg’s drinks look...
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Beyond the Batch, There’s the “Biz”
“Bizzes are really the ultimate ‘necessity is the mother of invention’ thing,” explains Tom Macy, a partner and the head bartender at Julie Reiner’s Clover Club in Brooklyn. Macy recalls first hearing...
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You Will Instagram This: King Cole Bar
In the age of Instagram, the defining feature of a bar is often determined not by reviews, tastes or intent, but by smartphone. While some spaces are designed with this express purpose in mind, there...
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A New Way to Pandan
Just a few years ago, pandan was virtually unheard of in American cocktail bars. But today, the Southern Asian herb’s coconut-like flavor is being infused into spirits, syrups, cordials and tinctures...
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The Secret to Paulina Konja’s Rum Old-Fashioned? It’s In the “50-50.”
Around San Diego, the Old-Fashioned is still pretty simple and by-the-book, according to Paulina Konja. That means: bourbon, bitters and white sugar—full stop. Maybe (maybe) someone “uses demerara...
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The Original Dubonnet Aperitifs, Reimagined
If you Google “Dubonnet,” the first thing you’ll discover is that it’s Queen Elizabeth and the late Queen Mother’s drink of choice. That’s pretty good street cred for an aperitif that’s been kicking...
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In Texas, Even Drinks Love Mesquite
“Mesquite commands respect,” says Sandeep Gyawali, neuroscientist, baker, cocktail enthusiast and forager. “It fights back and thrives under harsh conditions. The thorns make harvesting difficult, but...
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Jon Mullen Takes an Aesthete’s Approach to Aperitivo
Though he’s only ever bartended in New York, Jon Mullen has a way of conjuring distant locales with each drink he creates. In part, this stems from the concept-rooted bars where he cut his teeth—the...
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Mastering the Art of the Crushable Cocktail
Even the fiercest AC fiends among us know what to expect once the calendar begins its inexorable lurch into our steamiest, stickiest season: Pesky sand, in, on and around everything. A sheen of sweat...
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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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