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Talia Baiocchi

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New York
As seen in: Penguin Random House, Forbes, CNBC, SFGate, The Globe and Mail, VICE, Outside Magazine, Bon Appetit, Epicurious, Penguin Random House (US), Travel + Leisure and
Founder / Editor in Chief, Punch (@punch_drink).
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Articles

The Modern Spritz and Negroni Show That Aperitivo 3.0 Is Here

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By Talia Baiocchi Verified
| PUNCH Verified
Something’s up with aperitivo. Then again, since it first washed up on our shores, something has always been up with aperitivo. There was a time, in the 2010s, when the spritz and Negroni belonged to a tiny cottage industry of bars that proudly declared themselves “aperitivo.” Most, like Dante and Bar Pisellino in New York, or Americano in Portland, Oregon, remained relatively faithful to the classics, preferring to add their stamp in the light rejiggering of ingredients.
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This Salty, Lean Amaretto Makes the Godfather Modern

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By Talia Baiocchi Verified
| PUNCH Verified
I have admittedly not given amaretto much thought in... ever. In the grand pantheon of Italian liqueurs, amaretto has (despite the name, which is the diminutive of “amaro,” or “bitter”) historically leaned heavily in the direction of sticky sweet. As such, it has, over the last 20 years, mostly been filed away as a ’70s relic unworthy of resurrection. Great in a cookie, not so much in a cocktail. Bartenders, for their part, have tried.
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The Best Martini Is Le Veau d’Or’s Martini “Our Way”

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By Talia Baiocchi Verified
| PUNCH Verified
If you, or anyone you know, is confused about what a Martini ought to be, please see Sarah Morrissey at New York’s Le Veau d’Or. Served in a custom John Jenkins squat stemmed glass (the Martini’s version of natural wine’s now-ubiquitous tavern glass), it’s a dry, one-and-done spec consisting of two and a half ounces of Old Raj 110-proof gin, a half-ounce of González Byass’ La Copa Extra Seco fino sherry vermouth and four dashes of orange bitters, served with a twist or a blue cheese–stuffed...
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