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Mastering the Bloody Mary with Brian Bartels
There’s a kind of headache-inducing irony in the fact that brunch’s most sought-after hangover remedy is also an incredibly easy drink to screw up. “It requires patience and adaptability,” says Brian...
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Bringing It Back Bar: What to Do with Rainwater Madeira
Present at the signing of the Declaration of Independence and the inauguration of George Washington in 1789, Madeira boasts a storied pedigree in American history. But among the myriad styles, which...
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How to Build an Activist Bar
It’s getting late, so instead of buying a second round of drinks at NYC’s Coup, I buy a second round of donations for our table, at $5 each. My drinking buddy scoops up the wooden tokens labeled with...
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Smells Like Teen Spirits: Three Grunge-Inspired Cocktails
As far back as the 1930s, when the Seapea Fizz was named for composer Cole Porter, music has been a source of inspiration in both the creation and naming of new drinks. Ask most bartenders—many of whom...
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April’s Best Reads on Drinks and Drinking
Occupying three million square feet of underground tunnels in a former Ukrainian mine, Artwinery is the largest producer of sparkling wine in eastern Europe. Founded by Joseph Stalin in 1950, it once...
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Bar Review: Revisiting Boston’s Trailblazing ‘Drink’
On a busy Friday night at Boston’s Drink, a barback stands in the center island bar, flanked by a bucket of citrus, getting a no-fee workout manning a jumbo juicer. It goes on continuously—sometimes...
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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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Sorry Not Sorry: Dutch Kills’ Matty Clark on Cinnabon Vodka
“It’s not that bad,” says Matty Clark, head bartender at New York’s Dutch Kills. He’s talking about Pinnacle’s Cinnabon Vodka, an imitation-cinnamon-roll-flavored collaboration between the spirits...
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Our Favorite Tequila Recipes by Style
Though it’s best known for lending a spiritous backbone to the classic Margarita, tequila is an especially versatile base spirit that can be used in a number of drinks, from cobbler riffs to savory...
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Three-Drink Minimum: Bartending With Dorothy Elizabeth
With a background in science and a natural inclination to tinker, Dorothy Elizabeth’s skill set is a natural fit for the world of drink-making. As a bartender at Detroit’s Standby, she puts...
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How Well Do You Actually Know the Margarita?
A latecomer to the canon of classic cocktails, the Margarita was quick to embed itself in American culture, and has been rising steadily in popularity ever since. As with nearly every historical...
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The Next Generation of Fat-Washed Cocktails
In 2007, the Benton’s Old Fashioned, made with bacon fat-washed bourbon, first appeared on the menu at NYC’s PDT. At the time, flavoring liquor with cooking fats seemed unusual, subversive and...
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Our Favorite Pink Drinks by Style
There’s nothing particularly new about a pink drink. Pink Gin (a potent combination consisting of gin and bitters) originated with the British Royal Navy in the early 19th century, and grenadine-spiked...
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Does a Bar Have to Go Global to Stay Relevant?
This past December, the Only YOU Hotel Atocha, new to Madrid, kicked off its opening in decadent style. For four months, it hosted just as many New York cocktail bars: Dead Rabbit, Dante, Leyenda and...
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Five Fresh Takes on the Beer Can Cocktail
“It’s just so simple” says Toby Maloney of the canned cocktail, speaking specifically about a very basic combination: that of salt and lime juice, dashed directly into a can of Tecate. It’s a drink...
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The Making of the Mouth-Numbing King Buzzo
Despite their ever-increasing popularity in restaurant kitchens, szechuan buttons have yet to make major headway behind the bar as a primary ingredient. It’s not entirely surprising: These deceptively...
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Three-Drink Minimum: Bartending with Abigail Gullo
Abigail Gullo never intended to land a career as a professional bartender. A former NYC-based theater teacher and off-Broadway actress, she first fell into drink-making when she was tasked with mixing...
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Drink Science with Team Lyan: The Best Way to Carbonate Your Cocktail
The pop of a Champagne cork. The slow hiss of a beer bottle opening. The celebratory sound of pent-up carbon dioxide being released from a bottle is as commonplace as a pint of lager. Let's Get...
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Where Did the Straw Actually Come From?
While history’s earliest straw—an ancient gold tube decorated with a precious blue stone known as lapis lazuli—dates to 3,000 B.C., the modern straw, largely unchanged since the late 1880s, owes its...
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Why the Penicillin Became the Most Riffed-On Modern Classic
When Sam Ross first created his smoky-spicy Penicillin cocktail back in 2005, “I was happy with it, but didn’t really think too much of it,” he says. Riff Town Penichillin At Diamond Reef, this frozen...
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