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A Sleeper Steakhouse Cocktail Goes Viral
Kentucky has the Mint Julep. Louisiana has the Sazerac. Wisconsin, the Brandy Old-Fashioned. But, until recently, Indiana lacked a cocktail it could truly call its own, official or otherwise. In the...
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Microwave Your Manhattan
He opened his first bar just seven years ago, but Ryan Chetiyawardana has already established himself as one of the bar world’s most forward-thinking players. The London-based bartender who goes by the...
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Natasha Bermudez Doesn’t Do Tropes
Llama San, an acclaimed, always-packed restaurant from chef Erik Ramirez that opened last September, specializes in Nikkei cuisine. That is, Japanese food as it’s practiced in Peru—where Japanese...
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Four New York Bartenders on What It Takes to Win
Tales of the Cocktail Foundation presents The Great Bar Race sponsored by GREY GOOSE® celebrates the often unrecognized acts of service and the industry professionals who execute them in a competition...
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Seriously, What’s Up With Angostura’s Midcentury Ads?
In the 1940s and ’50s, the company’s strategy for selling bitters skewed bizarrely violent and deeply disturbing. The post Seriously, What’s Up With Angostura’s Midcentury Ads? appeared first on PUNCH.
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Mastering the Café Brûlot With Dale DeGroff
“This is dangerous shit—it’s basically a firebomb,” says Dale DeGroff of the Café Brûlot, New Orleans’ most incendiary cocktail. The fragrant, fiery tableside preparation of brandy, clove-studded...
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In Search of the Ultimate Grasshopper
The verdict on many classic cocktails rests with the method in which they’re made (shaken or stirred); others, by their presentation (on the rocks or up). But at least one lives or dies by its color....
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Wake Up Your Old-Fashioned
French bartender Nico de Soto has a technique that lends cocktails a nuanced note of coffee, but doesn’t require adding coffee, cold brew, espresso or even coffee liqueur. In fact, it’s almost as...
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An Ivy League Education—In Bartending
“I got interested in [bartending] because I hated drinking,” says Rachel Luo, a senior at Columbia University’s Barnard College. A year and a half ago, the sociology major decided to take a class at...
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The Paloma’s Supercharged Sibling
The most famous cocktail you’ve never heard of is likely the Cantarito, a deceptively simple mixture of tequila and citrus soda, that has increasingly been planting its flag on bar menus north of the...
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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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Bring Back the Hot Pants
People have been wearing shorts for centuries, but “hot pants” are undeniably a result of the disco-era. Popularized by designers in Italy and France, these leg-baring bottoms, characterized by their...
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Shannon Tebay Has Her Own Brand of Minimalism
If Shannon Tebay’s cocktails could be described in just one word, it would be “precise.” Having studied pastry at the French Culinary Institute (now the International Culinary Center), Tebay, head...
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No Ordinary Kind of Bitters
After years of celebrating and fetishizing Japan’s bartending techniques, tools, drink styles, bar culture and, of course, its native whisky, U.S. bartenders are primed for its bitters. Enter The...
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Meet This Year’s Most Imaginative Bartender
The post Meet This Year’s Most Imaginative Bartender appeared first on PUNCH.
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Mastering the Sazerac With St. John Frizell
“I learned how to be an adult in New Orleans,” says St. John Frizell, a graduate of Tulane University. “And the Sazerac was a really sophisticated, local’s way to order at the time.” The bracing...
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Is It Time to Ditch the Sugar Rim?
The sugar rim occupies a liminal space in the world of cocktail garnishes. The saccharine adornment has never been all the rage in drink circles, nor has it ever been ubiquitous. And yet, it’s never...
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In Search of the Ultimate Cosmo
The Cosmopolitan has been with us Americans for a long time. Once the bright new pink thing on the block, the drink—sometimes celebrated, sometimes reviled—has remained stubbornly popular. It is by now...
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We’re In This Together
As the hospitality industry faces an uncertain future, its community is in need of immediate relief. Here are the stories and resources that can make a difference, updated daily. The post We’re In...
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Make Your Drink Count
“This has felt like the longest week of my life.” We’ve heard this over and over from members of the hospitality community who, this week, were forced to close their doors and now face an uncertain...
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