PUNCH
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We’re a James Beard Award-winning online magazine in collaboration with Ten Speed Press focused on narrative journalism—both written and visual—about wine, spirits, beer and cocktails.
We fell in love with drinks because they weren’t just another way to catch a buzz, but a means to discover the sense of “place” psychologically ingrained into a region over centuries—or a peek into a specific era and its ambitions. In America, our invention of the cocktail may not have the sanction of ages that Europe’s history with wine has, but guess what: Our early penchant for mixing wines and spirits, tossing them in a glass and turning it into entertainment—it’s ours. Some might call it adulteration; we’d call it the very spirit of reinvention and experimentation that has come to define America itself.
Our goal is to capture the ethos that’s driving drinks forward: the connection of beverage to tradition and place, the passion to innovate and yes—fun. We also believe that the wine, cocktail, beer and spirits worlds share more in common than they probably realize. We want to bring them together and shine a light on the many places where their values are entwined.
While stories are the core of the PUNCH vision, we’re also bent on becoming a one-stop font for everything from drinks-related travel to mixing the perfect Manhattan. So we’ve built a library of editor-tested cocktail recipes, City Guides and an A-Z guide to drink. We hope you dig it. Source
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| Scope | International |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesNonalcoholic Amaro Is More Exciting Than Ever
While many nonalcoholic spirits still struggle to accurately channel the flavor and feel of their spirited counterparts, the category of zero-proof amaro has seen promising innovation.
Beware the Between the Sheets
If you’re thinking of making a Between the Sheets, you might want to proceed with caution. That is, at least according to Patrick Gavin Duffy, who, in his 1934 book The Official Mixer’s Manual, cautions drinkers that the mix of spirits in the cocktail can bring on “sudden intoxication” and “sick headaches.” Bearing that warning in mind, you, like Ryan Gannon, bar director for Ingas Bar and the new restaurant Lonnie’s, might want to revisit this forgotten Cognac classic.
The Most Popular Cocktails of August
Punch’s most popular recipes of the month are signaling the end of summer. Whether you’re mourning the sunniest season or excited for the strong, stirred and spiced drinks of fall, these cocktails are excellent transitional pieces, marrying tropical flavors with bitter, deeper tones, for example, or serving the stirred classics, like the Martini, on the rocks.
Colombia’s Refajo Is Simplicity at Its Finest
On an afternoon so hot that even the breeze had stopped in its tracks, I was already questioning Medellín’s moniker as Colombia’s City of Eternal Spring, just two weeks after relocating there from New York. I squeezed into the singular patch of shade beneath a eucalyptus tree with a friend, languishing on the grass at his farmhouse in the mountains outside of the city. He reached for my hand: “¿Refajémonos?” I grasped at recesses of my decade-plus of Spanish studies and found nothing.
Rolo’s Wine Program Is On Fire
In early August, Leo Bayless-Hall woke up to a nightmare. He’d gotten up early to open the weekend brunch shift at Rolo’s, the popular Ridgewood, Queens restaurant where he’s beverage director, only to receive the news that a refrigerator in the basement had caught fire in the middle of the night. Luckily, the street-level dining room and the apartments above were left unscathed.
A Bloody Mary for Every Mood
A Bloody Mary is hard to ignore. Even the simplest ones are bright red and teeming with the punchiest ingredients in the pantry, while the garnishes of the most maximalist versions are fighting for space in the glass (and your attention). These days, it’s not just the brunch spots slinging them, it’s the chic lounges and the fancy science-driven bars serving their take, too. Here are some of our favorite ways to make the drink, for any occasion.
What It’s Like When Your Bar Is a Film Set
A certain apron caught my eye in the trailer for One Night Only. A bartender slides two shots over to Monica Barbaro’s and King Princess’ characters, donning the signature uniform of Dante, the aperitivo bar and restaurant that’s home to an iconic Garibaldi and a Punch-favorite Negroni. This, co-owner Linden Pride tells me, is not Dante’s first film rodeo.
This White Russian Got a Modern Makeover
In Brooklyn, Red Hook Tavern’s much-buzzed-about dry-aged burger regularly draws dozens of hopeful diners into a queue that snakes down the block. Those in the know will tell you that you can now order the famous burger at Tavern Next Door, the new neighboring cocktail bar run by the same team. But Tavern Next Door, which is lit with a slight neon glow that evokes an Art Deco, midcentury supper club, is an experience in its own right.
Three Cocktail Rules You Should Break
Last week, Amy Cavanaugh sung the praises of the Grilled Martini, a very summery take on the strong-and-stirred classic. Perhaps controversially, it’s served on the rocks. Popular in the ’50s (and gaining steam more recently), that presentation has its detractors, but my personal take? There’s a time and place for everything. The Martini-on-the-rocks bravely breaks the rules (or at least turns some heads).
Nothing Says Summer Like a Grilled Martini
I’m a devoted Martini drinker, but long stretches of 95-degree days this summer had me rethinking my cocktail order. Unless a Martini comes with an icy sidecar (and the AC is blasting), the cocktail gets too warm, too fast. And drinking a strong, boozy cocktail when it’s that hot? Not the best idea. Then I walked into Kansas City’s Varsity Club, a neighborhood basement bar with a ’70s feel, where I spied the Grilled Martini on the menu.