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 ArticlesBehold the Campari-Stuffed Olive
“What do you get when you cross an elephant and a rhino?” asks Jakob McCabe-Johnston, one of Punch’s Best New Bartenders of 2026, who works at Atlanta’s Kimball House. The answer? “Elephino.” The joke, a play on “Hell if I know,” is the namesake for McCabe-Johnston’s take on an Americano, an eye-catching riff with a beet-dyed hue, and, in place of the customary lemon peel, a clever garnish.
When Everyone’s Favorite DIY Pride Party Goes Mainstream
The twink’s face hit the pool of slime hard. It was the final wrestling match of the annual Twinks vs. Dolls event in New York City, aka the unofficial queer Olympics, aka the DIY smackdown that first popped up in the backyard of Singers bar in Brooklyn five years ago. Today, the event has grown in such demand that this year’s spectacle was hosted at the Palladium theater in Times Square, much to the visible intrigue of venue staff used to hosting, say, Belinda Carlisle.
The Most Popular Cocktails of June
This month, we announced the Best New Bartenders of 2026, our annual feature on rising talent in the industry, and launched the Summer Edit, a collection of recipes that we think you should make all season long. Unsurprisingly, these two features are home to our most popular cocktails of the month, from Erick Castro’s caffeinated tiki drink to Siddalee Lewis’ Piña Colada and Old-Fashioned mashup. Here are those recipes, along with the rest of the cocktails you deemed best in June.
Meet the Winners of the Better with Black Label Cocktail Competition
Great cocktails start with great stories, and the Better with Black Label Cocktail Competition challenged top bartenders to bring both to life. Across eight cities, competitors were invited to push the boundaries of what a Johnnie Walker Black Label cocktail can be by creating an original cocktail that showcased the versatility of the iconic 12-year-old blended Scotch through inventive flavors, techniques, and cocktail styles. The competition extended beyond the glass.
Montero Bar & Grill Sets Sail Into a New Era
I like to think that I know a thing or two about what makes a dive bar, a dive bar. I’ve often written about neighborhood dives, featured several examples in my book and have, for years, been curating a series in my newsletter that invites a cast of cool characters to share stories about their favorite dives and jukebox songs. I even spent two years—and a lot of late nights—working on a book on the subject.
The Oddball Algonquin Comes Back from the Dead
Dillon Raaz has had the Algonquin on the back burner for a decade now. He first discovered it when he was at Mercantile (which he describes as “a formative, cut-my-teeth bar”), when he and a fellow bartender came across the original recipe (two parts rye, one part French vermouth, and one part pineapple juice). Maybe it was the strange combination of ingredients or straddling of genres—but the results weren't pleasing. “We played around with it and couldn't find a version that we liked,” he says.
A Better Malört, Tamarind Punch and More at Nashville’s Exciting New Bar
During my conversation with Owen Gibler, beverage director of the recently opened Bar Roza, he referenced ’70s italo disco, old-school soda jerks, international coffee and candy traditions, car mechanics, perfume theory and the world of computer programming. But for all of his wide-ranging inspirations, at Bar Roza, he has created something entirely new. The main draw of the bar’s menu is the selection of Astors, “a drink template we made up,” according to Gibler.
This Long-Forgotten Drink Is Crème Brûlée as a Cocktail
In the world of cocktails, flips are some of the oldest drinks. Their evolution from a seafaring sailor’s favorite to a fireside tavern classic to a refined post-Civil War cocktail has made them a popular muse with a certain set of cocktail nerds. But its influence is now spreading further, to the world of chic restaurant bars like Tomat in LA, where Miley Aryucharoen (one of Punch’s Best New Bartenders of 2026) is serving an innovative version of the drink that changes with the seasons.
the ultimate series
We asked nine of the country’s best bartenders to submit their finest recipe for the classic—then tasted them all to find the best of the best. We asked nine of America’s best bartenders to submit their finest recipe for the classic—then tasted them all to find the best of the best. We asked 10 of America’s best bartenders to submit their finest recipe for the Espresso Martini—then tasted them all to find the best of the best.