In a year filled with exciting new bars, talented emerging bartenders and trends that touched everything from Margaritas to M&M shots, picking a favorite cocktail is no easy feat. So what does it take to stand out? For some of us, the best drinks of the year nail a classic template and make us want to come back for more. For others, the recipes that defy categorization take top honors. And for others, getting a little treat with your drink goes a long way. Here, the Punch team—and some of our colleagues at Eater—share the most memorable cocktails of 2025.
“I was a bay leaf truther. I seldom put it in my adobo; I float the leaves into my pots of beans mostly for the vibes. I never really believed in their power. Then I had the Bay Leaf Daiquiri at Bar Kabawa. Maybe the way that creative bartender Kathryn ‘Pepper’ Stashek nitro-muddles the herbs unlocks something, or maybe the bar and restaurant has access to superior bay leaves, which would make sense, considering how good the food is there, too. (‘I don’t even wanna know how many pounds of bay leaves we go through between the kitchen and the bar here,’ Stashek told me.) Maybe I’ve just been wrong all along. Either way, that drink is magic, and of course one of the best cocktails of the year would come from one of our Best New Bars of 2025.” —Mary Anne Porto, senior editor
“The Rosie Martini served at Pitt’s is named after a cat Ben Hopkins-Prager and their partner fostered. It’s a delicate but savory meeting of onion brine spiked with chile powder and the rich weight of off-dry vermouth. A little bitterness from a trace of gentian rounds the whole thing out. I probably drank more of these Martinis than any other cocktail in 2025.” —Allison Hamlin, director of brand development
“My very favorite kind of drink is what I call ‘a drink and a snack.’ It could be a cocktail with an edible garnish, a drink that comes with a snack (shoutout to the beer and free hot dog combo at Rudy’s in Hell’s Kitchen) or a thick frozen drink that’s meant to be eaten with a spoon—I’m flexible on the parameters. The Margarita & Cream from Schmuck in New York’s East Village falls into that last category: The spoonable frozen strawberry and rhubarb Margarita comes with a hefty dollop of salty whipped cream on top. I keep returning to the slushy-like drink visit after visit—it’s salty, sweet and tart.” —Zoe Becker, senior social media manager
“Many tomato cocktails taste fresh and somewhat green, like tomato leaves. This highball at Frijoleros tasted a little heavier and more autumnal. It has a sense of savoriness without entering dirty Martini territory. On the tomato spectrum, it reminded me more of a sundried tomato, which was a level of nuance that I really enjoyed. The za’atar salt on the rim adds a nice extra flavor.” —Bettina Makalintal, senior reporter
“The house Daiquiri at Real Charmer is truly the cocktail I keep coming back to recently. It’s elevated by the inclusion of green Chartreuse and coconut on top of the classic mix of rum and lime, which makes it more multidimensional than a typical Daiquiri while remaining balanced and highly drinkable. It’s hard to order just one.” —Hilary Pollack, deputy editor
“There’s a scene in Ratatouille where Remy the Rat bites into (I think) a piece of cheese and goes into a synesthesia-like trance as a result of its complex combination of flavors. That was me when I tried this cocktail from Portland all-day cafe Cuties. Despite the flavor’s top billing, with both clarified tomato water and an Italian tomato gin, this is not just a tomato Martini. There is much more going on in this drink. Enter manzanilla, ushering in thoughts of Thousand Island Dressing, or maybe… is that a Greek salad? Or Italian vinaigrette? Must be the Castelvetrano brine. Either way, everything about this drink speaks of an attention to detail and a passion to nail it, a sentiment that carries through to the Cuties food menu, too.” —Nat Belkov, associate creative director
“Manuela, in downtown Los Angeles, is known for its on-site garden (including adjoining chicken coop), and many of the cocktails feature its herbs and greens in their housemade bitters and tonics. When celebrating my youngest sister’s birthday, my family all ordered different drinks for the first round, and the clear favorite was the earthy Archie, made with beet-rested mezcal, oro blanco and lemon. Every single one of us ordered another one for the second round. The deeply vegetal drink aligns perfectly with Manuela’s Southern comfort menu, filled with hearty cream biscuits and mammoth pork chops, but, honestly, I would go back for the cocktail alone.” —Sarah Medina, managing editor
Archie
An earthy mix of beet-rested mezcal, oro blanco and lemon.
“Up until a slew of recent accolades was bestowed upon it, Kiko was one of New York City’s best-kept secrets. With it, Lina Goujjane and Alex Chang managed to open a destination neighborhood restaurant. That might seem like an oxymoron, but it’s exactly what sets Kiko apart in 2025. It manages to put out intellectual, ambitious food without sacrificing craveability and the lived-in kind of comfort you look for from a go-to spot. The same is true for the bar. The program, which was originally conceived by Chris Lemperle (Crane Club) and is now overseen by Giovanni Giambrone in collaboration with Goujjane, is a masterclass in fine-tuning the classics. For me, the Nashi Highball is the best example of the kind of nuance, attention and restraint the drinks exhibit. You may balk at taking a two-ingredient drink to seven, but not a single one feels expendable.” —Talia Baiocchi, general manager
Nashi Highball
A highball layered with Japanese whisky, pickled ginger, sherry and pear liqueur.
“Like a true caricature of an Angeleno, every time I’m in New York, I find myself missing great green juices that have a gentle eau de dirt and make you instantly feel healthier. I just never would have thought the answer to my hyperspecific craving would be an absinthe-spiked cocktail. Schmuck’s Blanka balances the sweet-tart flavor of Granny Smith apples with the earthiness of celery and a spicy kick of ginger, against the backdrop of an herbaceous gin and just enough absinthe. Even now, back in Los Angeles in the land of green juices aplenty, I find myself thinking of hot summer nights in New York, and the green-hued Blanka resting on one of Schmuck’s paper lace coasters.” —Rebecca Roland, deputy editor for Eater Southern California and Southwest
Blanka
Sweet-tart apples meet earthy celery and a kick of ginger.
“I really loved the Ni de Aqui Ni de Alla from Bar Providencia this year. It marries two pretty incompatible spirits: mezcal and bourbon. I love both separately, but this drink bridges with the light sweetness of plantains. I constantly have to order it whenever I visit, and it pairs well with every dessert on the menu.” —Emily Venezky, editorial associate
“I moved back to New York this spring after living in Austin for 10ish years. For my final cocktail in the Texas city, my husband and I had a drink at one of my favorite bars ever, Holiday, with a good friend of ours. Much has been written about co-owner Erin Ashford’s Frozen Mexican Martini, which I ordered. Why mess with perfection? It’s the ideal balance of tart and sweet served in a kitschy cactus glass that is hella salted. Texas forever, baby.” —Nadia Chaudhury, deputy editor for Eater Northeast
Frozen Mexican Martini
A frozen version of the Austin staple, where a float of olive brine brings a savory kick.
