Wayne Curtis

Add these brand new (or soon-to-open) spots to your must-visit list

For a taste of the South’s cocktail revolution, pull up a stool at one of these recently opened establishments

The ultimate pro move for mixing the perfect punch

Think of this history-steeped blend of sweetened tea and rum as a template— and then tweak it

From simple colonial-era rum-and-citrus concoctions to effervescent blends of champagne and brandy, nothing gets a party started—or keeps it going—quite like a big bowl of punch

This blend of brandy, rum, and Madeira really packs a wallop

Bubbly enlivens a refreshing post-Prohibition mix

One bowl, three centuries of New Orleans tradition

Drink Category Runners-Up: A rye whiskey from Kentucky, Blackberry Farm’s Imperial Stout, and Castle Hill Cider

Runners-Up: sweet-cured jalapeños from Jed’s Finest, a magnolia vinegar from Lindera Farms, and Blackberry Patsh’s satsuma syrup

Southern baubles with a Southwestern twist

Rum and coconut come together in a Puerto Rican holiday mainstay

Grapefruit, Campari, and bourbon come together in the Third Man cocktail

A light-buzz summer drink perfect for the front porch

Can a serious cocktail come out of a blender? At Houston’s Anvil bar & Refuge, you bet

The Queen City stirs up a Caribbean classic

Set the punch bowl aside and serve up your very own cask-aged concoctions

Set the punch bowl aside and serve up your very own cask-aged cocktail

Food runners-up Scott and Lindsay Meyer cold-press raw Georgia pecans into a healthful and delicious oil

Food runners-up Shawn and Jenny Hatley bring lard back to the standard Southern pantry