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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An Easy, Refreshing Classic Gin Cocktail Stages Its Return

1 week ago | punchdrink.com | Al Culliton

Way back in 1900, there was a hot new musical playing on Broadway: Florodora. The production had been such a hit in London the year before that it made its way to Broadway. The show became known for its attractive cast, particularly the “Florodora Sextette,” a rotating group of six actresses that figured heavily in the show.
Tropical Martinis Are Trending. Here’s How to Make One at Home.

1 week ago | punchdrink.com | Chloe Frechette

The Martini is not a warm-weather cocktail. Famously, it demands subzero temperatures and fast consumption, lest it turn into a puddle of warm gin. It is not built for alfresco drinking. But throw a little tropical fruit in the mix and suddenly it’s not beholden to the same laws. The drink becomes less austere, but no less intriguing.
The Ferrari, Fernet and Campari, Belongs in Your Americano

1 week ago | punchdrink.com | Charlie Wacholz

After a two-year stint working at Consignment Lounge in Chicago, which boasts a diverse menu of amari, I’ve become a big fan of all sorts of bitter bottles. At the vintage-shop-meets-grandma’s-basement-meets-neighborhood-cocktail-bar, I was introduced to (and came to love) lesser-known bottles like Heirloom’s Pineapple Amaro or Matchbook Distilling’s Day Trip Strawberry Amaro, which we served neat and in a range of cocktails. But one bitter liqueur has evaded my affection: Campari.
Why This Michelin-Starred Restaurant Says Screw the Wine List

2 weeks ago | punchdrink.com | Tom Downey

Close Thank you for subscribing! Email When Calcutta-born, Bangkok-based chef Gaggan Anand parted ways with his investors in 2019, he closed the first iteration of his very successful Bangkok restaurant, Gaggan, which served creative cuisine influenced by India, Thailand and other locales around the world. Just after that, Anand and those he worked with closely made a decision: They’d open something new together as soon as possible. But they would do it entirely on their own terms. This...
The Best Nonalcoholic Cocktail Is This Spicy, Bitter Italian Buck

2 weeks ago | punchdrink.com | Jess Mayhugh

I’ve been on and off with alcohol for the past three years, mainly for health reasons, and partially because I’m not as young as I used to be. But I still say yes to most party invitations and love nothing more than shooting the shit at my neighborhood bar. That means I’ve tried a lot of zero-proof options. I dabble in the world of brewery-backed hop waters and N/A IPAs, mix my fair share of spirit-free spritzes and continue to gamble on the nonalcoholic sections of menus.
Today’s Hottest Cocktail Bars Share These 5 Design Elements

2 weeks ago | punchdrink.com | Rachel del Valle

Where once bars felt distinctively one thing—a cluttered tiki bar, a low-lit dive, a commit-to-the-bit throwback—walk into any number of trendy new spots and it’ll feel more like a combination of choices united not by a theme, but a vibe. More and more, bar interiors feel personal, combining elements that have been slowly collected over years with hard-working tools and furniture carefully selected for both form and function.
Watch Out for These Cocktail Bar Red Flags

3 weeks ago | punchdrink.com | Chloe Frechette

What’s your cocktail bar red flag? We posed this question on Threads recently, and the answers quickly poured in. “When they clutch their jiggers with a death grip,” wrote one of our followers. “Unrefrigerated vermouth,” said another. Also commonly cited: building Old-Fashioneds in a mixing glass (as opposed to directly in the glass), store-bought syrups and pour spouts on the backbar.
Who Are All These Bar Takeovers and Guest Shifts Really For?

3 weeks ago | punchdrink.com | Vichayuth Chantan

In Bangkok, where I live, it’s getting hard to keep track of all the bar takeovers. There can be up to 15 of these events—also known as “guest shifts,” where visiting bartenders from around the world make their signature drinks at a host bar—taking place each week. Recently, Dry Wave Cocktail Studio, an award-winning spot in the Thonglor area, was hosting them on a weekly basis, with 14 visiting bartenders in less than two months.
In Brazil, the Caju Amigo Cocktail Is the Best Spring Treat

3 weeks ago | punchdrink.com | Hannah Walhout

The afternoon crowd at Baixela was sipping tiny coffees and digging into plates of liver and okra as I sat down for a leisurely lunch, killing time before heading to the airport. I’d heard the small bar in Copacabana was worth visiting among Rio de Janeiro’s new-wave botecos: Brazilian establishments akin to dive-y taverns with unfussy drinks and solid food, which have been, like many such venues the world over, revisited and reinterpreted in recent years.
A Forgotten Gin Cocktail, the Mickey Finn Is “Silky as Hell”

4 weeks ago | punchdrink.com | Al Culliton

Every day at Whoopsie’s in Atlanta, the bartender on duty makes a selection from the annals of cocktail history to serve as the drink of the day. Each featured recipe is then recorded in a big Moleskine book, into which co-owner Tim Faulkner has been entering drinks for 15 years. The book serves as both an archive of the recipes and an easy way for any Whoopsie’s bartender to recreate a previously featured drink for customers who come in asking for one.