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Master the Mexican Classics
Go beyond the Margarita, Paloma and Michelada.
- story: Punch Staff
- photo: Felipe Luna
Go beyond the Margarita, Paloma and Michelada.
The izakaya staple is gaining ground stateside as a versatile, low-ABV showcase for the country’s native spirit.
An updated guide to the best tequila to mix into the classic, at every price point.
We asked eight of America’s best bartenders to submit their finest recipe for the Gimlet—then blind-tasted them all to find the best of the best.
Takuma Watanabe’s frothy Tea Ceremony, which layers Japanese traditions onto an American framework, is on its way to “modern classic” status for me.
In a sea of marketing gimmicks, these hardworking bottles deserve a spot on your home bar.
Top NYC restaurants share how they markup their wines.
Juyoung Kang’s perfected take on the classic brings the pineapple- and apricot-spiked Daiquiri variation into perfect balance.
Rice was once synonymous with Bud and Coors. Now, brewers are embracing the crisp, crushable lagers it can yield—and expanding on it.
The bottles to stock for better Negronis, spritzes and more.
The unsung tequila classic from the 1930s is thriving in Australia.
Some of the best cocktails are also the simplest. And this one is no different.
The spicy, briny serve emerged in the 1990s, and has since become an embodiment of “two different Beiruts.”
Yes, maximalism is in. But so is studied nonchalance.
A class action lawsuit centers on the alleged dangers of kava and kratom, two ingredients used in a drink purported to boost “vitality,” “chill vibes” and “relaxation.”
Our best recipes for the Martini, Singapore Sling and more.
Sloppy Joe’s lesser-known variation on the Cuban classic is alive and well at Houston’s Lei Low.