This article is part of The Spill Awards 2026, covering the best in spirits, cocktails, bartenders and drinks culture. Find all of the stories here. For each annual Spill Awards, we celebrate icons ...

This week on Good Food, Evan catches up with David Wondrich to discuss the updated and revised edition of his cocktail tome, IMBIBE! Here’s the recipe for the Southern American take on the martini, ...

New York-based cocktail historian David Wondrich had most recently finished editing an 860-plus-page compendium of knowledge about cocktail history when the opportunity arose to share cocktail history ...

Restaurants can gain a competitive edge with a good bar, says cocktail historian David Wondrich, who adds that sales of spirits are still hot despite the struggling economy. Wondrich, who has ...

New York-based cocktail historian David Wondrich had most recently finished editing an 860-plus-page compendium of knowledge about cocktail history when the opportunity arose to share cocktail history ...

One of the first seminars I attended on the first day of the Manhattan Cocktail Classic was called "History: What Is It Good For?," famed cocktail historian and writer Dave Wondrich looked out into ...

several great books on cocktail lore. This week we dive into punch, the subject of his 2010 book Punch: The Delights and Dangers of the Flowing Bowl. Wondrich created this recipe for Afton Club Punch ...

David Wondrich's award-winning book Imbibe! was recently updated and revised. The cocktail book is required reading for any serious drinker. Wondrich shares some history of Jerry Thomas and says today ...

Eating too much turkey’s become a November tradition, but quail was once the fowl of choice for diners set on overindulging. As David Wondrich notes in his splendid new book, Punch: The Delights (and ...

Cocktail historian David Wondrich illuminates the boozy history of the punch bowl in his book Punch: The Delights (and Dangers) of the Flowing Bowl. Find a recipe for his Afton Club Punch on the Good ...