#cocktail-culture

#cocktail-culture

The drinks scene here has undergone something of a Renaissance, with the number and variety of options across the city blossoming. Of course, there are still the old school stalwarts that adhere to the traditional Italian idea of a bar-envision the quintessential all-day café-bar where you might stand at the counter for a cappuccino in the morning, grab a quick panino at lunchtime, or linger over an aperitivo after work.

Throwing has been around for a long time and has become fairly common to see behind bars the past few years. But few people have the style, speed and 'wow' factor of Sr. Monaghan. He's clearly given a lot of thought to his technique: proper posture, the minimum amount of liquid to use, and it shows. He has a lot of different moves, but my favorite is when he spins almost 360 degrees.

Since 2018, Punch has been on a mission to elevate and amplify rising talent through our Best New Bartenders program. Over the years, we've grown a network of nearly 100 alumni who have gone on to open their own bars, advocate for a more inclusive industry and move drink culture forward, all while making some of our favorite cocktails.

The latest crop of bars are doing all of the above and then some, putting an emphasis on zero waste, housemade distillates, off beat wines, and immersive vibes. What's also clear is the geography of drinking culture: its clear epicenter is Lower Manhattan, with a few exciting entries in Brooklyn and one in Long Island City, Queens.

Jeff Bell has never been the loudest voice in the room. "I'm a quiet guy until I have something to contribute," he says, a line that could double as the mission statement for Kees, his new bar tucked beneath Mixteca in New York's West Village. After 16 years, helping to define the tone and precision of pioneering and James Beard Award-winning modern speakeasy PDT in the East Village, Kees is Bell's distilled point of view: understated, technical, and built around the idea that you don't need to be loud to say a lot.

A couple weeks back, Nitzan Gavrieli - red-bearded, wearing a black suit with no tie - did as he does each Sunday night and sat down at the Fender Rhodes keyboard at Birds. On this night, he was playing with bassist Sam Weber and drummer Dan Pugach (both Grammy winners), and the set included bebop throwbacks such as Dizzy Gillespie's staccato-sprightly "Groovin' High" mixed with experimental originals, including a number inspired by a drive along a Michigan highway.

Raise your glasses please, because in a couple of weeks the brand new list of the World's 50 Best Bars will be revealed. The 2025 edition will be unveiled at a swanky ceremony in Hong Kong. But before that, a bit of a tease. The bars ranked from number 51 to 100 in the list have been announced - and three of them are in London. Well done, London!

As imperfect as such measures may be, Singapore counts four of its bars among the World's 50 Best in the current ranking, and 11 among Asia's top 100. Since the inaugural Asia's 50 Best Bars list debuted in 2016, three Singaporean entrants - 28 HongKong Street, Manhattan and Jigger & Pony - have won the crown a combined four times. In four of the other years, a Singapore bar was runner-up.

The Savoy Cocktail Book is a staple of the cocktail industry, authored by renowned mixologist Harry Craddock, who played a key role in bartending history.

The Whiskey Mac is a simple cocktail made with blended scotch and Stone's Ginger Wine, known for its medicinal properties and historical roots.

The Nick & Nora was glass of the early aughts' great craft cocktail renaissance, elegant and classic, yet also embodying a rebellion against the dominant V-shaped Martini glass.

"My first Lychee Martini was at BondST, of course! In the Lychee Martini's earlier heyday, most could be found at Asian restaurants, whether they had developed cocktail programs like BondST or simply wanted to offer a few crowd-pleasing drinks alongside more traditional beverages."

The Violet Hour has remained an essential fixture in Wicker Park and a quiet icon on the national cocktail scene, sparking a cultural shift in how this city drinks and gathers.

The rise of mocktails provides a fulfilling alternative for those who wish to indulge in a tasty drink without the alcohol, expanding social options.

"I've just accepted that drinks in New York are expensive... the expectations in New York are so much higher than anywhere else."

When the sun finally starts shining, the wind calms down, and you just got new bangs, nothing is better than sitting outside and feeling cute.

Almanac features cocktails inspired by Japan's 24 solar seasons, showcasing precise, elegant drinks that push the boundaries of cocktail craft and creativity.

Superbueno is a celebration of Mexican-American heritage, securing its spot at No. 2 in the 2025 edition of North America's 50 Best Bars, demonstrating NYC's dominance in the bar scene.

Almanac, an ambitious Japanese-style speakeasy in Philadelphia, merges American and Japanese cocktail styles, emphasizing seasonal and local ingredients through a unique farm-to-glass approach.

Tequila is a simple spirit made of Blue Weber agave, water and yeast, meant to embody the earth it comes from, unlike many sweetened commercial versions.

To make the fat-washed Taylor Hamhattan, Tulloch first caramelizes Taylor ham to render the fat, deglazes it with whiskey, then pours the mixture into large Cambros filled with Jack Daniel's and overproof rye.

While Portland is famous for its craft cocktails, its margarita offerings stand out too, with bars crafting both classic and creative agave drinks.

"We pride ourselves on being completely coherent with a particular artistic ambition," he says, emphasizing Shapes' commitment to Bauhaus principles in every aspect of the bar.

Pacific Cocktail Haven hit number 16 on the list, with the 50 Best folks mentioning that the bar's 'Asian Pacific ingredients lead its extensive drinks programme.'

The Extra Dirty Cocktail Club offers a sophisticated cocktail experience that challenges traditional conceptions of hidden bars, blending flavors reminiscent of pasta into a martini.