Lebanon’s Doudou Shot Is More Than a Rite of Passage
The spicy, briny serve emerged in the 1990s, and has since become an embodiment of “two different Beiruts.”
- story: Farrah Berrou
- photo: Tamara Saade
Rice Isn’t Just For Big Beer Anymore
Rice was once synonymous with Bud and Coors. Now, brewers are embracing the crisp, crushable lagers it can yield—and expanding on it.
- story: Courtney Iseman
- photo: Punch
For Some Cocktail Bars, “Halfway Decent” Is the New Great
Yes, maximalism is in. But so is studied nonchalance.
- story: Joshua David Stein
- photo: Davis Digital
Feel Free Was Supposed to Be a Risk-Free Alcohol Alternative. For Some, It Became an Addiction.
A class action lawsuit centers on the alleged dangers of kava and kratom, two ingredients used in a drink purported to boost “vitality,” “chill vibes” and “relaxation.”
- story: Zoë Bernard
- illustration: Lille Allen
Master the Gin Classics
Our best recipes for the Martini, Singapore Sling and more.
- story: Punch Staff
- photo: Lizzie Munro
Bring Back the Mojito Caballito
Sloppy Joe’s lesser-known variation on the Cuban classic is alive and well at Houston’s Lei Low.
- story: Al Culliton
- photo: Brian Kennedy
Recipes
By Topic
We Asked: “How Do You Price Your Wine List?”
Top NYC restaurants share how they markup their wines.
- story: Eliza Dumais
- photo: Daniel Krieger
For This Crisp, Yet Lush Milk Punch, the Secret’s in the Cream
With sour green apple mix standing in for citrus and local cream in place of milk, the bestselling cocktail at Stockholm’s innovative Röda Huset is the perfect showcase for local…
- story: Tyler Zielinski
- photo: Axel Svahn
What Ever Happened to the Session IPA?
Once dubbed the “hottest style,” the low-proof spin on the genre is waning. But of the few still on shelves, these three beers represent the misunderstood category at its best.
- story: Courtney Iseman
- photo: Punch
The Essential Guide to Aperitivo Liqueurs
The bottles to stock for better Negronis, spritzes and more.
- story: Brad Thomas Parsons
- photo: Punch
Nobody Asked for Evil Malört
Cuttlefish ink. Carolina Reapers. Cigarettes. Inside one bartender’s quest to make a notoriously polarizing liqueur... worse.
- story: Kyle Piscioniere
- photo: Lisa Nichols
Recent Articles
How to Use Blackstrap Rum, Beyond the Dark ’n’ Stormy
The rum’s robust molasses character adds richness to tropical classics and balance to challenging bitter and herbal flavors.
- story: Punch Staff
- photo: Lizzie Munro
Master the French Classics
Seven recipes to know, from a simple pastis preparation to France’s answer to the shandy.
- story: Punch Staff
- photo: Justin Sisson
Partner Content
Meet the 2024 Winner of the US World Class Bartending Competition
The USBG Presents World Class Sponsored by Diageo winner Jonathan Stanyard is headed to Shanghai this September to compete at the global level.
- story: Rayna Rossitto
- photos: Shannon Sturgis
Let’s Maybe Draw the Line at Hot Dog Martini
In the hands of a skilled bartender, drinks inspired by culinary dishes can be transcendent. But is the ubiquity of this trend flattening creativity into clickbait?
- story: Jaya Saxena
- illustration: Betty Turbo
Meet the Ferroviario, Argentina’s Iconic Cantina Staple
A remnant of the country’s old-school drinking culture, the Americano-like mixture of fernet, vermouth and soda water is an enduring local favorite.
- story: Kevin Vaughn
- photo: Damian Liviciche
The World’s Most Iconic Bars
From the cradle of the Daiquiri to a New Orleans stalwart, these are 10 historic bars that still inspire modern drink culture.
- story: Robert Simonson
- photo: Caleb Krivoshey