Previous Issue
Issue 6
20 Articles • 0 Surprises
Start the Issue

Global Issue

Table of Contents
Title

John Fraser


The Michelin-starred chef has a story to tell you through his cooking

Pundy’s Picks for Conscious Travel


Six tips for considered and conscious travel

Genmaicha Martini Recipe


The classic martini plus the health benefits of green tea

The Spread Love Project by Nicholas Konert


How Nicholas Konert’s rainbow heart design became an international icon

Wade Davis


Anthropology is the antidote to today’s nativism says the scholar and author

Carla Sozzani


The future of retail according to the founder of legendary concept store 10 Corso Como

The Art of Migration


The power of art to inspire empathy and social action

John Pawson


Zen Buddhism and minimalist purity drive the celebrated architect

Amy Duncan


As the CBD line Mowellens expands into skincare, its founder shares the personal story behind her company

Sila Sveta


Moscow’s favorite media studio finds the perfect balance between art and commerce

David de Rothschild


In his calls for environmental awareness, the modern explorer finds harmony between man and nature

Can Fashion Be Sustainable?


Shaping a better world through what you buy – or don’t

Brendon Babenzian


Supreme’s former creative director wants to end the cycle of consumption with his new brand Noah

Lily Kwong


Nature invades the urban jungle in the landscape designer’s expansive projects

House of Yes


Behind the scenes with the Bushwick nightlife collective promoting inclusivity and consent culture

Vivie-Ann Bakos


DJ Extraordinaire

Chez Dede


A medium in which two world-traveling, adventurous spirits absorb the globe’s vast curiosities and share them freely

Jesse Israel


A meditation guide for extraordinarily large groups

Liya Kebede


The Ethopian model, activist, and entrepreneur uses her label Lemlem as a force for change
Hannah Wooley Punch
Hannah Wooley Punch
Hannah Wooley Punch
Coctail Recipe
Instructions

Build in a punch bowl over a block of ice. Garnish with lemon wheels, mint spring, red currant, and grated nutmeg.

Instructions

20 ML HENNESSY FINE DE COGNAC 15 ML BAROLO CHINATO
20 ML NUTMEG SYRUP
50 ML MERLOT
20 ML LEMON JUICE TOP SODA

ON PUNCH’S ORIGINS: It comes from the days that England colonized. They went to India. They traveled by boat and had no way to preserve what they needed to survive. One thing was vitamin C, which can cure scurvy. So when they arrived there, they found this drink which is from the word “pañc,” which means five, because it had five ingredients: tea, spices, fruit juice, sugar, and alcohol. In the latter case, coconut arrack, a kind of rum. The booze and the sugar keep the vitamin C in the fruit juice alive. So they would take it back and it would help them to survive. And it became “all the rage,” as they say.

 

ON PUNCH BEING GENDER-NEUTRAL: There are great recipes from women back in the day. There are [also] great recipes from Charles Dickens, for example. Everyone—when they hosted a dinner—to show their wealth, would make a punch, whether it was a woman making it or a man.

 

ON PUNCH’S BAD RAP IN AMERICA: It is a sharing drink at the end of the day. You need to make big portions. It went to America but the cocktail took over because people had more preference, they wanted more single-served drinks: “I don’t want to share with 10 people. I want my own.” Also it’s associated with the awful punch students spike in universities, where they throw their entire booze cabinet in a punch bowl with some fruit. Ew.

 

HOW TO MAKE A GREAT PUNCH: If you think about making a punch to cover the taste of this bad alcohol, it’s not going to work. Everything needs to be balanced and with quality ingredients. You want to use the best: the best sugar leaf, the best tea, the best spices, and the best spirits.

ON HIS INSPIRATION TO WORK IN THE INDUSTRY: It wasn’t a drink. It was more the contact with the people. I never worked in an office because I can’t deal with it, that’s just me. I love the bar atmosphere.

 

FAVORITE SPIRIT: Tequila and/or mezcal. Spirits made of the agave plant.

 

ON HOW BARTENDERS BECOME DEFAULT THERAPISTS: You need to be very clever at what you say. You can’t get into the political, religious, or say what you think of something. You need to be able to read your guests and accommodate them.

 

WEIRDEST PUNCH ROOM STORY: Oh God. Not sure how far can we go? Sometimes crazy stuff just happens. On top of the table, under the table. We’ve found panties. We honestly try to keep it quiet* I can assure you, but sometimes it can be a mischievous place. That’s what I like about EDITION. People walk in and they feel immediately comfortable, so they let themselves go. And a bartender never tells.*Not true. At all.

 

ON WHY THE LONDON COCKTAIL SCENE IS SO GREAT: It’s a mixture of people knowing what they’re doing and being willing to experiment. The crowd has an open mind.

 

– Davide Segat