Don’t Pour This Daiquiri Secret Weapon Down the Drain
An easy syrup made from tofu whey offers froth, nuttiness and a second life for an oft-discarded ingredient.
- story: Punch Staff
- photo: Rachel Paraoan
Kick Up Your Old-Fashioned With Amaro Syrup
Here’s how to transform Cynar and other digestivo liqueurs into easy-to-make sweeteners.
- story: Punch Staff
- photo: Lizzie Munro
Upgrade Your Next Round With Coffee Campari
Five easy infusions—from chile oil tequila to “limecello”—are key to better Negronis, Margaritas and more.
- story: Punch Staff
- photo: Lizzie Munro
Cardamaro Is Great. Tahini Cardamaro Is Even Better.
Swapped into Negronis, Paper Planes and more, an easy DIY infusion puts a savory spin on digestivo.
- story: Punch Staff
- photo: Lizzie Munro
Unlock the Whole “Negroni Family” With One Batched Drink
The Mi-To is key to on-demand Americanos, Negroni Sbagliatos and more at your next holiday party.
- story: Punch Staff
- photo: Cleveland Jennings
Should We Be Putting Campari in Our Amaretto Sours?
A growing cohort of bartenders swear by the upgrade.
- story: Roger Kamholz
- photo: Lizzie Munro
The Time to Start Aging Your Eggnog Is Now
A monthslong rest is key to coaxing the most from the holiday classic come December.
- story: Aaron Goldfarb
- photo: Lisa Nichols
For Superior Summer Drinks, Freeze, Grate, Repeat
From fresh tomatoes to Campari-soaked pineapple, frozen fruit can elevate any warm-weather classic.
- story: Punch Staff
- photo: Andrew Cebulka
For a Better N/A Daiquiri, Turn to the Baking Aisle
Los Angeles’ Thunderbolt leans on a grocery store staple as a secret weapon for better nonalcoholic rum cocktails.
- story: Mary Anne Porto
- photo: Eric Medsker
Want a Better Strawberry Daiquiri? Wait a Minute.
Make the most of macerated fruits, herbs and spices with this easy technique.
- story: Kara Newman
- photo: Lizzie Munro
