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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Articles

Why Costco and Trader Joe’s Are Making Their Own Craft Beer

3 days ago | punchdrink.com | Courtney Iseman

Ten years ago, craft beer fans couldn’t have imagined “line life” referring to anything other than the hourslong queue for a brewery’s latest limited release. Today, however, it could very well describe the supermarket checkout line. As craft beer fades from shiny new toy into just another everyday beverage option, more beer drinkers are getting their IPA and stout fixes from the same place as their cereal and hummus. And in a growing number of supermarkets, that beer is from a store’s own brand.
Meet the Beton, the Czech Version of a Gin & Tonic

1 week ago | punchdrink.com | David Farley

Jakub Ondříšek feels like experimenting. The owner and head bartender of lauded Prague cocktail bars Parlour and Back Doors is talking to me about the Beton, a Czech cocktail that traditionally combines tonic water, ice, a slice of lemon and Becherovka, a digestif made with the supposedly curative thermal spring waters from the northern Bohemian spa town of Karlovy Vary and a secret recipe of herbs that tastes like the essence of a coniferous forest.
The Neighborhood Bar Is Exactly Where I Want to Be

1 week ago | punchdrink.com | Chloe Frechette

For much of the past two decades, the term “neighborhood bar” was thrown around like a pejorative. It signaled a step down in quality from your local cocktail bar.
Paris’ Most Exciting New Cocktail Bar Runs Entirely Without Ice

2 weeks ago | punchdrink.com | Nicola Leigh Stewart

When Alex Francis and Barney O’Kane left Paris’ Little Red Door in 2024, there was never any question what their next step would be. They would, of course, continue serving cocktails, and it was a given that their new bar program would be a sustainable one. Earlier this year, the duo launched the first part of their De Vie concept, Comptoir De Vie, a Paris restaurant with a fine dining menu and cocktail pairings to match.
The Coronation, a Low-ABV Martini, Is the New Bartender Flex

2 weeks ago | punchdrink.com | Al Culliton

On August 9, 1902, King Edward VII of England was crowned at Westminster Abbey. One year later, Joseph Rose, a bartender at Murray Brothers’ Café in Newark, New Jersey, paid homage to the royal event with his Coronation Cocktail. The mixture of French vermouth, dry sherry, maraschino liqueur and orange bitters won the Police Gazette Bartenders’ Contest in 1903; as a result, the recipe was published in the Hoffman House Bartender’s Guide in 1905.
The Santo Libre, a Rum Cocktail, Is a Dominican Summer Staple

2 weeks ago | punchdrink.com | Mike Diago

A few blocks from the mouth of the Río Ozama, at Parque Colón in Santo Domingo’s Zona Colonial, children play under the canopies of sprawling oak trees, and parents chatter at small tables outside the bordering restaurants and cafés. From lunchtime through sunset and well into the night, waitstaff replenish their tables with buckets of ice, liters of 7UP and bottles of Brugal Añejo rum, the makings of the Santo Libre.
How We Run a Makeshift Cocktail Bar Out of S&P Luncheonette

2 weeks ago | punchdrink.com | Kara Newman

What does it take to run a bar within a space that was never intended to be a bar? This month, Izzy Tulloch and Danielle “D” De Block, formerly of the New York bar Milady’s, are running their makeshift bar, A Pop-Up Called Pancakes, within S&P, a luncheonette from the team behind Court Street Grocers. The venue is a nearly century-old diner in Manhattan’s Flatiron District, a long, narrow space that the new owners, Eric Finkelstein and Matt Ross, left more or less intact.
The Kangaroo Cocktail, a Vodka Martini, Is Today’s “It” Drink

2 weeks ago | punchdrink.com | Hannah Walhout

“I probably spent the last 20-plus years not particularly interested in vodka Martinis, for many reasons,” says William Elliott, managing partner and executive bar director at Brooklyn, New York’s Maison Premiere. “But in truth—and really, anyone who knows me knows that I never make statements like this—that changed with one specific vodka.” The bottle that did it was Truman, a wheat vodka from eau de vie whisperer Hans Reisetbauer.
The Lemon Drop Cocktail Recipe Got a Modern Makeover

3 weeks ago | punchdrink.com | John deBary

With so many flavorful spirits at their disposal, it’s easy to see why a bartender would overlook vodka on the backbar. The spirit, defined by the U.S. government as “neutral alcohol,” has long been the butt of bartender jokes. But whatever the U.S. government, or some 2009-era topknot-sporting, bowtie-wearing, insecure rookie bartender (yes, I do mean my 27-year-old self) might think, vodka is not completely useless.
My Go-To Summer Martini Is This Easy, Classic Rum Cocktail

3 weeks ago | punchdrink.com | Frederic Yarm

In the world of rum cocktails, shaken, fruit-forward recipes far outnumber their stirred, spirit-forward counterparts. Save for a handful of classics, such as the Manhattan-like Palmetto and El Presidente, and the minimalist Ti’ Punch, historic examples from the category are few and far between. That is perhaps why, when I was tasked with updating the cocktail menu at Loyal Nine in Cambridge, Massachusetts, in late spring 2016, I homed in on a stirred rum drink from Charles H.