Features

PUNCH Is a One-Stop Site for All Things Drinks-Related

In collaboration with Ten Speed Press, the new online magazine includes written and visual narratives, recipes, a-to-z guide, and more.


 

PUNCH (Punchdrink.com) is a new online magazine is dedicated to exploring drinks culture. A unique collaboration between former Eater wine editor Talia Baiocchi and Ten Speed Press, a publisher of award-winning food and beverage books, PUNCH is built on the premise that what we drink, where we drink, and how we drink can help explain the culture of a time and place, explosing us to new trneds and leading us to interesting people.

Stories are at the core of the PUNCH vision, from photo essays to terroir-driven travel pieces to proviles of everyone from Nancy Whang of LCD Soundsystem to NPR’s Ari Shapiro, all through the lens of drink. There is also an editor-tested recipe database. See below for one of the editor’s favorite drinks: the Negroni.


 
Negroni
Like all good stories should, the one about the Negroni’s origin involves rakish Italian nobility. Most accounts credit the recipe to one Count Negroni, aswashbuckling proto-boho who reportedly spent time as a rodeo cowboy in the United States. Compounding his wild ways, legend has it that back at a bar in Italy in 1919, he asked for a something like an Americano, but boozier. Swap gin for soda water, and presto, the Negroni. Navigating a through line between bitter and sweet, this powerful drink—a study in balance—has evolved into one of the cornerstones of the classic cocktail revival.

INGREDIENTS
Serving: 1
• 1 ounce gin
• 1 ounce Campari
• 1 ounce sweet vermouth
Garnish: orange or lemon peel
Glassware: coupe or rocks

DIRECTIONS
1. Add all ingredients to a mixing glass.
2. Add ice and stir until chilled.
3. If on the rocks, strain over ice into a rocks glass. If up, strain into a chilled coupe or cocktail glass.
4. Garnish with an orange or lemon peel.

EDITOR’S NOTE
We prefer Negronis with London-style dry gin for its typically citrus-forward flavor. We also like mixing up our sweet vermouth option with things like Cocchi Vermouth di Torino (if you can find it), but classically we prefer Carpano Antica. Both lend the drink a dark, savory complexity that plays well with the bitter tang of Campari.

Reprinted with permission from PUNCH, copyright (c) 2013.
Photographs (c) 2013 Daniel Krieger


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