Rachel del Valle

May 7, 2024 | punchdrink.com | Rachel del Valle

The celebrity chef, the proliferation of “best of” lists, the growth of craft distilling. All of these pre-aughts movements came to a head alongside the rise of the Spanish Gin & Tonic. A more diluted and embellished take on the classic British version, the gintonic (also called gintónica) first appeared sometime in the early 2000s as an after-hours quencher for Michelin-starred chefs in both Catalonia and Basque Country.

Feb 28, 2024 | newsbreak.com | Rachel del Valle

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Feb 28, 2024 | punchdrink.com | Rachel del Valle

Bar design has evolved to encompass a full range of “concepts,” from imitation dives to sci-fi tiki to minimalist spaces, all carefully composed of a series of choices that align with the menu of drinks. But as the bar world has positioned itself as destination-worthy and diverse as the world’s great restaurants (with 50 Best lists to match) one thing has remained relatively static: the bar itself.

Feb 8, 2024 | punchdrink.com | Rachel del Valle

There was once a time, not so long ago, when the citrus twist was a fairly reliable element of the cocktail. Some were manicured, a perfectly cut ribbon, angles sharply edged; others arrived au naturel, a fat swath dispatched directly from the Y-peeler. Today, however, the citrus peel has gone abstract.

Jan 25, 2024 | punchdrink.com | Rachel del Valle

When you picture a taproom, what do you see? Maybe a few rows of picnic tables, some errant barrels or kegs. If it’s fancy, there might be twinkle lights overhead. This industrial look, now a trope, makes sense—most taprooms are extensions of breweries, literal sites of production. And so for a long time, taprooms were places for craft beer drinkers to fill a growler and maybe hang out.