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January’s Best Reads on Drinks and Drinking
As California enters its sixth year of record-breaking draught, and global warming compounds the threat facing the state’s vineyards, Jackson Family Wines has turned to a hybrid approach of old- and...
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How Well Do You Actually Know the Bishop?
From glogg in Scandinavia to vin chaud in France, variations of mulled wine have persisted around the world for centuries. In Britain, the most famous example is the Bishop, a simple, port-based punch...
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The Making of The NoMad Bar’s Gigantic Cocktail Explosions
“To tell you the truth, the Cocktail Explosion is the best wingman at the bar,” jokes bar manager Pietro Collina of the enormous, sharable drinks currently on the menu at New York’s The NoMad Bar....
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The New Boom of Spirits Designed for Cocktails
In recent years, a growing contingent of distillers have been taking a fresh, somewhat unorthodox approach to product development. Acutely aware of the salience of the cocktail, old and new producers...
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Mastering the Ramos Gin Fizz with Mark Schettler
“Leave it to Ramos to make the most aggravating cocktail in the history of bartending,” says Mark Schettler of New Orleans’ Bar Tonique, with mock annoyance. He’s referring to the fact that Henry C....
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When Did Cocktail Menu Debuts Become News?
“One journalist has offered on three different occasions to embed himself in the process and document the entire thing,” says Scott Baird. Baird is not a press spokesman for a political campaign. Nor...
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Five Cocktails that Defined the Early Renaissance
Less than a generation ago, calls for Midori Sours and Appletinis far outpaced requests for Negronis and Boulevardiers. That the opposite is true today owes much to a small number of bartenders who, in...
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Behind the Timeless Design of the Cobbler Shaker
“The influence of cocktails on modern life cannot be exaggerated,” recalled the English author E.M. Delafield, following a visit to America in the 1920s. She was referring both to the cocktail’s...
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The Evolution of the “Culinary Cocktail”
Cocktails have always had a complicated relationship with food. Wine? Sure. But the conventional thinking with cocktails was that they were too strong to pair with a good meal and should be enjoyed on...
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Let Me Tell You the Rules: Lessons from Harry’s Bar
Harry’s Bar in Venice is not big. There is seating for maybe 30 people in the bar room and only six stools at the bar itself. Upstairs, I later learned, was a restaurant with a two-pronged reputation:...
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The Next Generation of Closed-Loop Cocktails
For nearly a decade, the issue of restaurant waste has made headlines as a new approach to sustainable eating. From London’s “Feeding the 5000” event, which transforms food waste into a meal for 5,000...
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Inside Austin’s Most Beloved Dive Bar
In a red-bricked strip mall in the Crestview neighborhood of Austin, Texas, nestled in between a laundromat and a barbecue joint, is Lala’s Little Nugget, where it’s always the most wonderful time of...
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Why Manzanilla Sherry Makes Everything Better
Since the early years of the cocktail revival, bartenders have been re-discovering sherry—the central ingredient in many 19th-century classics from the flip to the cobbler—and praising it for its...
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February’s Best Reads On Drinks and Drinking
Off the coast of Nova Scotia, the remote Sober Island is home to fifty year-round residents and a third-generation oyster farmer who has, for decades, been aligning his brand with the Sober Island...
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Three-Drink Minimum: Bartending with T.J. Lynch
On the website for Mother’s Ruin—the Nolita cocktail bar opened by Richard Knapp and T.J. Lynch in 2011—the “About Us” section closes with the addendum: “Oh, and expect shit to get weird.” It’s a...
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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 most of their days surrounded by drinks and...
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Behind the Timeless Design of the Muddler
One of the first purpose-built bar tools ever created, the muddler—a wooden dowel resembling a miniature baseball bat, rounded on one end and flat on the other—has survived largely unchanged for more...
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The Making of a Booze Emoji
Back in December of 2012, Twitter user “twinzzykins” dispatched what was likely the very first mention of a soon-to-be trending hashtag. “yesss! ginger sleaze wasted. uh oh. look at me!! making new...
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Is There a Better Way to Make an Egg White Cocktail?
The exact origins of the “reverse” dry shake are tough to pin down. But in the past couple of years, the technique, which flips the progression of how you’d typically dry shake a cocktail, has risen in...
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The Best Drink Books of Spring and Summer 2017
The coming season brings with it a wave of excellent drink books on topics across the board. In particular, single-subject books rule this year, on topics ranging from wine to spirits to cocktails....
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