Can Pedro Paiva Save Portuguese Cider?
Despite a thriving cider culture in neighboring countries, the drink is virtually nonexistent in Portugal. One passionate producer wants to change that.
- story: Austin Bush
- photo: Austin Bush
In This Economy, One Must Ask: Can It Kirkland?
Grey Goose or Costco “French vodka”? This indie rock band is tackling the tough questions, one viral shot at a time.
- story: Mary Anne Porto
- illustration: Keila Gonzalez
A Cocktail Project, But Make It Easy
Seven low-key, high-impact recipes to elevate any cocktail.
- story: Punch Staff
- photo: Lizzie Munro
Mastering the Flaming Coffee Grog
Paradise Lost reimagines the underrated tiki drink with a perfected honey butter mix and “a whole lotta rum.”
- story: Kara Newman
- photos: Lizzie Munro
What We’re Drinking This Holiday Season
From bitter to bubbly, boozy to N/A, these recipes offer something for everyone.
- story: Punch Staff
- photo: Lizzie Munro
Recipes
By Topic
The Only Wine You Need This Holiday Season
The only thing better than a bottle of this fresh, light-bodied Chilean cinsault is a magnum of it.
- story: Megan Krigbaum
- photo: Punch
The Bamboo Can Do It All
Served up, on the rocks, or made long—the low-proof classic never misses.
- story: Punch Staff
- photo: Eric Medsker
Your Local Brewery, Now 1,000 Miles Away
Breweries once defined by a connection to their community are being reshaped by a flurry of corporate acquisitions, setting up the question: What happens when a beloved local beer is…
- story: Kate Bernot
- photo: Jarett Sitter
A New Spirit Confronts the Consequences of Colonialism
Tunde Wey and Matchbook Distilling’s collaboration, Since the Time of John the Baptist, is spreading a message about Nigeria’s heritage spirit, ògógóró, and the potential for reparative justice.
- story: Adaorah Oduah
- illustration: Lille Allen
So Long to the “Somm”
Both the “sommelier” and its swaggering, scandal-riddled sibling are on the outs. What should wine professionals call themselves?
- story: Miguel de Leon
- illustration: Mallory Heyer
Recent Articles
Why Can’t We Quit the Clarified Cocktail?
The centuries-old technique has become an obligatory part of every modern menu—and sometimes, the entire menu.
- story: Scott Hocker
- illustration: Punch
A Look Back at 10 Years of Punch
Celebrating a weird, wonderful decade of drinking with you.
- story: Punch Staff
- illustration: Punch
A Subjective List of Our Best Stories From the Past 10 Years
Current and former staff share their picks, from a diary of a 24-hour dive bar to a personal plea to eradicate wine’s culture of gatekeeping.
- story: Punch Staff
- illustration: Punch
In Search of the Ultimate Manhattan
We asked 10 of America’s best bartenders to submit their finest recipe for the Manhattan—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Lizzie Munro
The Best Rums for a Rum Old-Fashioned, According to Bartenders
Experts share the best aged rums to mix into the classic, at every price point.
- story: Punch Staff
- illustration: Punch
Bring Back the Death in the Afternoon
At Oakland bar Friends and Family, Lulu at Le Monocle is a modern spin on the original 1930s recipe, and an ode to one of Paris’ most legendary lesbian nightclubs.
- story: Al Culliton
- photo: Carolyn Fong