Talia Baiocchi

Oct 17, 2024 | punchdrink.com | Talia Baiocchi

I have admittedly not given amaretto much thought in... ever. In the grand pantheon of Italian liqueurs, amaretto has (despite the name, which is the diminutive of “amaro,” or “bitter”) historically leaned heavily in the direction of sticky sweet. As such, it has, over the last 20 years, mostly been filed away as a ’70s relic unworthy of resurrection. Great in a cookie, not so much in a cocktail. Bartenders, for their part, have tried.

Sep 3, 2024 | punchdrink.com | Talia Baiocchi

If you, or anyone you know, is confused about what a Martini ought to be, please see Sarah Morrissey at New York’s Le Veau d’Or. Served in a custom John Jenkins squat stemmed glass (the Martini’s version of natural wine’s now-ubiquitous tavern glass), it’s a dry, one-and-done spec consisting of two and a half ounces of Old Raj 110-proof gin, a half-ounce of González Byass’ La Copa Extra Seco fino sherry vermouth and four dashes of orange bitters, served with a twist or a blue cheese–stuffed...

Feb 26, 2024 | punchdrink.com | Talia Baiocchi

The original Spaghett goes like this: Take a big swig of an ice-cold Miller High Life (long-neck bottle, please), then replace that swig with a couple glugs of Aperol and a squeeze of lemon. Do the same thing with Campari and it’s a Camparty. Swap High Life for Pabst and it’s a Nascar Spritz. You get the idea. The built-in-bottle beer spritz takes a drink that was already unfussy to begin with (the spritz; measure if you must, but really... ) and makes it truly down for whatever.

Apr 10, 2023 | punchdrink.com | Talia Baiocchi

Apr 10, 2023 | epicurious.com | Al Sotack |Talia Baiocchi |Molly Baz