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
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
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
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
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
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
“Nogave” Is the New Agave
Amid the call for more-responsible tequila and mezcal, some bartenders are also turning to sustainable alternatives to agave nectar.
- story: Emma Glassman-Hughes
- photo: Nico Schinco
The Who’s Who of Beer Cool
The country’s top brewers, beer writers and buyers weigh in on the 10 breweries to know right now.
- story: Courtney Iseman
- illustration: Punch
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
Why Is It So Hard to Unionize a Bar? It’s Complicated.
Death & Co.’s recent union drive could have made history. But the failed effort underscores the challenges that come with unionizing bar staff, even as restaurants, cafés and hotels see…
- story: Gaby Del Valle
- illustration: Joseph Gough
Recent Articles
The Pornstar Martini’s Got Company
Seven fresh takes on the decadent modern classic.
- story: Punch Staff
- photo: Lizzie Munro
Tres Monos Isn’t Just One of Buenos Aires’ Best Bars, It’s Also a One-of-a-Kind Bartending School
By offering classes to the neighboring community, the bar is helping foster the next generation of bartenders.
- story: Rafael Tonon
- photo: Damian Liviciche
Master the Modern Classics
Twenty-four recipes for the second generation of must-know cocktails, from the Bywater to the Death Flip.
- story: Punch Staff
- photo: Lizzie Munro
Forget Tequila-Soda. It’ll Be Margarita Soda For Me From Now On.
This no-brainer cocktail from New York’s Hellbender is everything I want right now.
- story: Irina Groushevaia
- photo: Nico Schinco
San Juan’s Historic Dive, El Batey, Isn’t for Everyone. But Anyone Can Call It Home.
Despite the passing of its original owner, Hurricane Maria and a pandemic, the bar remains a haven for locals, loud music and more than a few pets.
- story: Israel Meléndez Ayala
- photo: Sebastián Castrodad Reverón
The Secret to This Banana Daiquiri? “Banana Snow.”
At the Bamboo Room in Chicago, the humble banana is clarified, freeze-dried and frozen to create a layered take on a classic.
- story: Tyler Zielinski
- photo: Jaclyn Rivas