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A Year Without White Claw, and Other Drinking Resolutions
The thing about resolutions is that they’re always twofold: Mapping our intentions for the year ahead is as much about balancing vices as it is championing virtues. As drinkers, we know that well, and...
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The Cocktail and Spirits Stories That Will Shape 2020
When something works in the bar world, bars run with it. Do customers guzzle down the two nonalcoholic options you have on the menu? Add 10 more. If consumers’ thirst for gin never abates, make more...
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Upgrade Your Irish Coffee
From Galliano to Branca Menta, here’s how to kick up any cream float. The post Upgrade Your Irish Coffee appeared first on PUNCH.
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The Making of the Modern Sazerac
“A Sazerac is a really simple cocktail when you break it down,” according to Alex Jump. Then again, most classic cocktails are—a point that inspires bartenders to riff on them, stretching their...
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Dress Up Your Amaro
A complex cocktail unto itself, amaro needs little doctoring. Here are five three-ingredient cocktails that prove the point. The post Dress Up Your Amaro appeared first on PUNCH.
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The New Whiskey Classics
Back in 2001, the modern cocktail revolution was still in its infancy, and most bartenders were working on mastering long-forgotten classics, not creating their own. But at Milk & Honey, the...
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The Secret to the World’s Coldest Martini
“I have the coldest Martini you can legally have in the U.S.,” says Jeremy Andre, restaurateur and partner at Barely Disfigured, a bordello-like cocktail bar in Brooklyn’s Carroll Gardens neighborhood....
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Maybe Stop Serving Drinks In Light Bulbs
At Mina’s Fish House, the James Beard Award–winning restaurant at the Four Seasons Resort on Oahu, chef Michael Mina adheres to a “line-to-table” philosophy, serving yellowfin tuna and Hawaiian...
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Mastering the Hot Toddy With Andrew Volk
“Hot Toddies are those drinks you get when you’re cold or when you have a cold,” says Andrew Volk. “You want something strong, you want something hot, you want something a little bit spicy.” That...
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This Is What Creativity Means to Derek Stilmann
Ten years ago, Derek Stilmann happened across the book The Art of Fermentation, by Sandor Katz, and everything clicked. He had long been interested in fermentation as a hobby, but he had never before...
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Fee Brothers Will Outlive Us All
Located on the southern shore of Lake Ontario in the northwest corner of New York state, Rochester is the birthplace of many renowned brands, from Eastman Kodak and Xerox to French’s mustard, Genesee...
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All the Tiki That’s Fit to Print
How a graphic designer with a penchant for punk created Tiki News—accidentally becoming a lightning rod for the modern revival along the way. The post All the Tiki That’s Fit to Print appeared first...
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This Is What Creativity Means to Nikolas Zoylinos
Nikolas Zoylinos grew up going to town markets in England with his salesman father, who—Greek-born, charismatic, and talkative—impressed upon him the importance of connecting with every potential...
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In Search of the Ultimate Boulevardier
The Boulevardier is an old drink, but a young classic. It first appeared in print as a footnote in the 1927 book Barflies and Cocktails by Paris bartender Harry McElhone. But the entirety of serious...
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Japan Enters the Bitters Game
With home-grown flavors including yuzu, shiso and “umami,” Yamazaki’s line of bitters represents a new frontier for the category. The post Japan Enters the Bitters Game appeared first on PUNCH.
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Rescuing the Appletini
Before Sex and the City boosted the Cosmopolitan’s popularity into the stratosphere, the Appletini was the bar world’s brassiest celebrity. The Day-Glo drink graced menus at New York’s bygone C3—a...
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This Is What Creativity Means to Emilio Salehi
Emilio Salehi started the Instagram account Equal Parts Cocktail with his twin brother Miguel in order to showcase their cocktails and his passion for videography. What he didn’t expect was that...
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The Making of an Iconic Cocktail
The stories behind six signature drinks that defined the craft movement—and still matter today. The post The Making of an Iconic Cocktail appeared first on PUNCH.
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Amaro’s Tiki Moment
According to conventional bartending wisdom, you can’t run a tiki bar without a bottle of Angostura bitters. Since Don the Beachcomber mixed his first Zombie in 1934, Angostura has brought its...
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This Is What Creativity Means to Marta Ess
When Marta Ess was three years old, her mother put on a recording of Louis Armstrong’s “It’s A Wonderful World,” transforming young Marta into a whirling dervish, cavorting around the living room. The...
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