A Margarita for Every Mood
Classic, spicy, low-proof, mezcal-based and beyond, these 21 recipes have you covered.
- story: Punch Staff
- photo: Shannon Sturgis
The Angostura Colada Has Been Saluted, Ripped Off and Reinvented
How the irreverent Brooklyn-born drink—which calls for an ounce and a half of bitters—became a modern classic.
- story: Roger Kamholz
- photo: Lizzie Munro
What Does an “Irish Mojito” Taste Like?
At Bar 1661 in Dublin, the Kelly Green leans on Ireland’s unsung spirit, poitín, alongside several herbal infusions and aloe syrup to transform the Cuban classic.
- story: Tyler Zielinski
- photos: Al Higgins
The At-Home Guide to Acid-Adjusting Cocktails
Stocking malic and citric acid powders at home makes it easy to add a pop to everything from spritzes to Daiquiris—no high-tech equipment needed.
- story: Punch Staff
- photo: Nicola Parisi
Is the N/A Bottle Shop in Trouble?
In March, the country’s largest zero-proof retailer, Boisson, filed for bankruptcy and shuttered all its stores, calling into question the future of the category.
- story: John deBary
- illustration: Boisson/Punch
Recipes
By Topic
Where’d You Go, Piquette?
Just a few years ago, the low-key, fizzy category was wine’s coolest new fad. Now it’s practically endangered.
- story: Steven Grubbs
- illustration: Jarett Sitter
In Its Birthplace, the G&T Is a Reclamation
Indian bartenders are reshaping a colonial holdover into a celebration of homegrown flavors, ingredients and a burgeoning cocktail culture.
- story: Jaya Saxena
- photo: Anant Kumar Photography
Pils Head? Rauchbier Fan? Saison Stan? There’s a Fest for That.
As attendance declines at the industry’s giant, one-size-fits-all festivals, a growing roster of more niche events have sprung up in their place.
- story: Courtney Iseman
- photo: Nick Naretto
The Best Blanco Tequilas Under $50
We blind-tasted more than 15 bottles to find five complex, affordable and additive-free blancos for sipping and mixing.
- story: Punch Staff
- photo: PUNCH
The Angostura Colada Has Been Saluted, Ripped Off and Reinvented
How the irreverent Brooklyn-born drink—which calls for an ounce and a half of bitters—became a modern classic.
- story: Roger Kamholz
- photo: Lizzie Munro
Recent Articles
Our Favorite Easy Rum Cocktails
From a Nuclear Daiquiri to a tropical Garibaldi, here are 18 simple ways to use the spirit.
- story: Punch Staff
- photo: Shawn Campbell
In Search of the Ultimate Margarita
We asked 11 of America’s best bartenders to submit their finest recipe for the Margarita—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Lizzie Munro
Yuzu Cocktails Made Simple
The bartender-favorite citrus is easier than ever to mix into Margaritas, Daiquiris and more.
- story: Punch Staff
- photo: Lizzie Munro
Bring Back the Universe
At New York’s Sunken Harbor Club, Shannan Lynch’s Multiverse is an ode to the Midori-spiked, disco-era classic.
- story: Al Culliton
- photo: Lizzie Munro
Have We Hunted the Beer Whale to Extinction?
Just a few years ago, brewers could reliably expect hundreds of enthusiasts to swarm their special releases. Today, beer whales—and their attendant hype—are few and far between.
- story: Tony Rehagen
- illustration: Mallory Heyer
For Dave Arnold, No Ordinary Gin & Tonic Will Suffice
The science-minded bartender found bubbly, crystalline perfection via force carbonation, distillation, clarification and more. (Don’t worry, he has an easy recipe, too.)
- story: Justin Burnell
- photo: Lizzie Munro