PUNCH

We are an award-winning online magazine, recognized by the James Beard Foundation, and partnered with Ten Speed Press. Our focus is on storytelling—both through words and visuals—centered around wine, spirits, beer, and cocktails. Our fascination with drinks goes beyond just enjoying them; we see them as a gateway to understanding the unique characteristics of different regions shaped by history. While America may not have the long-standing wine tradition that Europe does, our innovative approach to cocktails—mixing various spirits and wines for enjoyment—reflects our creative spirit. Some might view this as altering traditions, but we see it as a celebration of experimentation and reinvention, which is a hallmark of American culture. Our mission is to highlight the connections between beverages, their cultural roots, and the joy of innovation. We believe that the worlds of wine, beer, cocktails, and spirits have more in common than they often recognize, and we aim to illuminate the shared values among them. At the heart of PUNCH is our commitment to storytelling, but we also aspire to be your go-to resource for all things related to drinks. This includes everything from travel destinations centered around beverages to crafting the ideal Manhattan. To support this, we’ve created a collection of tried-and-true cocktail recipes, city guides, and a comprehensive A-Z drink guide. We hope you find it enjoyable!

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How One of the World’s Best Bars Develops a Menu From 5,000 Miles Away

1 week ago | punchdrink.com | Mary Anne Porto

Tres Monos has been lauded as one of Buenos Aires’—not to mention the world’s—best places to grab a cocktail. The bar, co-owner Charly Aguinsky tells me, is not just a bar: It’s a three-part system involving, yes, a cocktail bar, but also a hospitality school and a consultancy group for coffee shops, restaurants and more. It’s a lot of spinning plates, but Tres Monos isn’t one to back away from a challenge. The team’s latest challenge?
The Tropical Itch, a Classic Whiskey Cocktail, Is Back

2 weeks ago | punchdrink.com | Al Culliton

When it comes to the tropical canon, rum is by far the preeminent spirit. Though it’s not the only spirit used in such drinks, the bar team at Tern Club in Knoxville, Tennessee, which leans on tropical classics, is always on the hunt for recipes that show “a different spirit profile,” according to Jocelyn Morin, the bar’s co-owner. The fruit of one such hunt was the Tropical Itch.
For Wine Writer Alice Feiring, Natural Wine Is Not Just a Trend

2 weeks ago | punchdrink.com | Eliza Dumais

Alice Feiring has been writing about natural wine since long before “chilled red” and “skin contact” emerged as standard subheadings on wine lists. In fact, her work predates popular use of the moniker “natural wine” itself. “My first big wine story came out in 2001—after which, I was immediately branded as a natural wine writer,” she says.
How to Save a Dive Bar and Not Ruin It, According to a Bartender

3 weeks ago | punchdrink.com | Chloe Frechette

Close Thank you for subscribing! Email When the owner of Catbirds, a fixture of Houston’s Montrose neighborhood since 1995, decided to stop running the bar, Bobby Heugel and his business partner Peter Jahnke stepped in. Heugel, who owns and operates several of Houston’s pioneering cocktail bars, had been a frequent guest at Catbirds, and didn't want to see it go. “It was a bar that we would all go to when we got off work after making fancy cocktails,” he says. Heugel runs Anvil, Refuge and...
The 10 Best Craft Beer Breweries to Know in 2025

3 weeks ago | punchdrink.com | Courtney Iseman

Craft beer moves too quickly to take your eye off of who’s doing what and why it matters for a second. After updating our list for the past two years, we’re back with a fresh crop of movers and shakers. Anne Becerra is a beer consultant, educator and writer. Kate Bernot is a reporter and editor covering the beverage industry. Kevin Kain is a beer writer. Ryan Pachmayer is a beer writer and brewer. David Nilsen is a beer writer and educator.
What’s Better Than a White Negroni?

4 weeks ago | punchdrink.com | Irina Groushevaia

Every year, as the weather warms up, I start to let go of stirred and boozy drinks. But even as the season turns, I’m not ready just yet for the fruit-forward and slushy drinks I’ll be craving at the beach in a few months. Enter the White Negroni & Tonic from Rolo’s, my perfect spring cocktail. The drink, which was created by the restaurant’s director of operations, Ben Howell, begins as a typical White Negroni, with Luxardo Bitter Bianco swapped in for Suze.
Why Is This Guy So Obsessed With Saratoga Water?

4 weeks ago | punchdrink.com | Mary Anne Porto

Those who are not men in need of “fashion” “essentials” or “luxury” advice would typically have missed a video from a “tips for men” account on X. For the users still haunting the purgatory that is that website, the clip, which follows a man in an exceedingly gray apartment going through his morning routine, doesn’t, on first glance, ring alarm bells. X is a minefield of weird content these days, and this would ordinarily be yet another post to scroll past.
Why the Boilerfaker, a Shot Plus Nonalcoholic Beer, Is Trending

1 month ago | punchdrink.com | Kate Mooney

For Los Angeles resident Michael Burns, ordering a beer-and-shot combo is synonymous with going out to the bar, a hallmark of his “prime young drinking years” in Baltimore and Chicago. But since having a kid almost two years ago, he mostly steers clear of boilermakers, which he knows he’ll feel the next day.
The Best Espresso Martini Cocktail Recipe, According to Experts

1 month ago | punchdrink.com | Chloe Frechette

When we first went in search of the ultimate Espresso Martini back in 2019, the drink was still ascendant. It had not yet become the caffeinated juggernaut that it was in 2021, a drink as ubiquitous as it was reviled, nor had it had become the monster it was in 2023, inexplicably topped with Parmesan cheese. Today, the drink has settled into a less unhinged stasis, becoming a fixture of every cocktail bar, whether it’s on the menu or not.
This Cocktail, a Corpse Reviver Cousin, Is Back From the Dead

1 month ago | punchdrink.com | Al Culliton

It seems that all the major literary circles of the early 20th century were awash with cocktails. There were little cliques of writers, journalists and entertainers that would haunt the same clubs, hotels and restaurants, putting back a never-ending string of drinks between deadlines. And like Hollywood and Broadway before it, many figures from this milieu lent their name to a cocktail or two. But in some cases, multiple names were attached to the same mixture.