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Mouthing Off

By the Editors of Food & Wine Magazine

Drink This Now

The Ultimate Brunch Punch Recipe

Any good bruncher worth her benedict knows how to make a bloody mary or mimosa. But a pro like bartender Abigail Gullo of New Orleans’s SoBou understands the value of brunch punch.

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tasting room

Ray Isle's Ultimate Super Bowl Sunday Beverage Plan

Having people over? Planning to serve them something besides water? If you want them to actually stay for the game, that's an excellent idea.

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Drink This Now

How to Drink Like a Drunken English King This New Year's

Pre-Prohibition is so 2014. For 2015, we’re all about pre-cocktail. 

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The Usual

Pomegranate Juice and Rye Make an Amazing Holiday Cocktail

Cookbook author Maria Helm Sinskey’s favorite holiday cocktail is a mix of freshly squeezed pomegranate juice, rye, burnt orange zest and a little simple syrup.

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Video Spotlight

Milk Punch is the New Eggnog


Creamy, frothy and boozy, milk punch is an incredible holiday cocktail that’s perfect for making ahead for parties.

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Expert Guide

6 Brilliant Punch Tips from a Top Mixologist

Mixologist Julie Reiner

Use these tips from punch guru and mixologist Julie Reiner to create your own signature party punch. 

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Drink This Now

3 Cozy Crock-Pot Cocktails For a Crowd

The crock-pot is the perfect tool for making hot cocktails for a crowd.

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At-Home Mixologist

Oleo-Saccharum: The Secret Ingredient in Perfect Punch

Punch is made up of water, sugar, alcohol, spice and oleo-saccharum. The last ingredient might sound like the scientific name for a pelvic bone, but it’s actually a mix of citrus oil and sugar. And it’s a non-negotiable component of good punch.

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Drink This Now

8 Portable Picnic Cocktails

Be everyone’s favorite guest by showing up with a big bag of ice and a pitcher of one of these easily pre-batched summer cocktails.

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Thirsty Crowd

Punch Editor Talia Baiocchi on Cocktail Lit and Her At-Home Test Bar

Punch's editor in chief, Talia Baiocchi (right) and deputy editor Leslie Pariseau.

For a woman whose apartment has essentially been transformed into the best bar in Brooklyn, it’s a true miracle that Talia Baiocchi is able to get anything done at all. But the fact is, she’s found a way to be super-productive despite all the bottles of sherry that surround her and the daily 3 o’clock beer she has while writing. Baiocchi, the former wine editor for Eater and a writer for numerous publications including the San Francisco Chronicle, is in the midst of writing a book all about sherry (called Sherry, in fact, and scheduled to be published next fall by Ten Speed Press). And today she launched Punch, a website devoted to exploring the world of cocktails, spirits and wine, through the eyes of talented writers, photographers, videographers and bartenders. Here, the plan for Punch. Read more >

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