Podcast appearances and mentions of kara newman

In this installment of the Wine Enthusiast Podcast, spirits reviewer Kara Newman reveals what industry insiders are whispering about as Trump's tariffs take hold. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

Like it or not, there are a multitude of reasons behind why we drink what we drink. What may at first seem like an expression of personal preference is, in fact, a result of the complex interactions between financial markets, social and political movements, climate change and too many other factors to name here. Basically, what you drink is a reflection of the moment you live in. Wine Enthusiast Writer-at-Large and spirits reviewer Kara Newman may not have a crystal ball, but she's been reading the tea leaves and recently shared her predictions for how we'll be drinking in 2025. While some build on this past year's trends (tequila's not going anywhere, nor are zero-proof cocktails), others caught us by surprise.  In this episode, we dig deeper into three of those predictions. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

This episode features a conversation with author Kara Newman. During our interview we talk about her past as a financial reporter interviewing Bernie Madoff and how she transitioned to drinks writing, as well as her new set of cocktail cards and why the price of cocktails is too damn high.Kara's website and Instagramhttps://www.johndebary.com/@jnd3001 on IG and TikTokTheme music is "Space Jazz"Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/Episode Copyright Hypernoticer Media, 2024 Hosted on Acast. See acast.com/privacy for more information.

Kara defected to writing about spirits, cocktails and bars after starting out writing about matters financial, and finance's loss is cocktail's gain!A New York native and friend, Kara has written seven spirits- and cocktail-related books as well as her newest venture, The Cocktail Cabinet, decks of beautiful playing cards themed around a particular spirit - the first two, Gin and Whiskey, are already out in the wild - with cocktail recipes curated and in some cases created by Kara on each card. We sat down to talk about Kara's 14 years (and counting!) run as the spirits person at Wine Enthusiast magazine, got nerdy about nerdiness in relation to coffee and martinis, then talked about martinis, the business of writing, why we're not on TikTok, and why she's looking for new vodkas to review, among a whole bunch more things - enjoy! Kara on IG: https://www.instagram.com/newman_kara/?hl=enKara's books (and the Decks) on Bookshop.org, supporting local independent bookstores: https://bookshop.org/search?keywords=kara+newmanKara's website: https://www.karanewman.com/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Spirits writer Kara Newman shares her journey as a journalist and an author. We talk about how brands can best interact with media including the right pitches, press trips, social media and affiliate links.

With so much tequila being poured—and so much potential profit on the table—the debate around how tequila is made and marketed has never been more pointed. We caught up with spirits reviewer Kara Newman about the ongoing raid and why additives in tequila are so divisive in the first place. Listen as Newman goes deep on additive use in tequila, how branding a product as “additive-free” has the potential to be a powerful marketing tool and why, for some, it's so concerning.  Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

Today we have a special episode. Instead of one guest, we have two! Catch a glimpse of two industry friends being candid on what it's like to work in food and wine media. You'll learn about what works and doesn't work when promoting a food/beverage brand. Gain insider knowledge to take your food and beverage PR strategy from OK to great, in this latest episode. In this episode, you'll learn… Important editorial concepts (like short-lead and long-lead!) and PR tactics (like events) used by food/drink professionals Common mistakes food/drink publicists make What makes a good story in the food/drink media industry

What drinks trends will reign supreme in 2024? To know our future, we must know our past. Wine Enthusiast's Tasting Director, Anna-Christina Cabrales chats with our spirits reviewer and writer-at-large Kara Newman about the important things like: Will the espresso martini fall out of fashion? Will canned wine continue its reign? Find out where they land with year's predictions after a candid round of "Love Its" and "Hate Its" of 2023.  Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts.    Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!  FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

In a Wine Enthusiast op-ed titled “Is it time to leave Tequila alone?,” spirits and cocktail writer Kara Newman asks, “When it comes to pushing tequila's boundaries, how far is too far?” Now, I tend to be a “head to the endzone” kind of guy, so I've brought in Ana Rita García Lascurain, founder and director of MUCHO, Mexico City's museum of chocolate, to ensure there's actual culture in this cultural conversation with Kara.  Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Writer at large and spirit's reviewer, Kara Newman chats with Ali Bolourchi to discuss the rise of caviar throughout the U.S. Ali Bolourchi is the owner of Tsar Nicoulai, a sturgeon ranch in Wilton California, right outside of Sacramento. Sacramento County produces most of the caviar made in the United States. FOLLOW US ON: Instagram: @wineenthusiast Twitter: @WineEnthusiast Facebook: @WineEnthusiast

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

The boys have been watching Drinkmasters on Netflix and now have some questions. So they're talking to a master mixologist and guest judge on Drink Masters, Tiffanie Barriere. Tiffanie Barriere is the bartender's bartender, an influencer and educator who has been awarded with some of the beverage industry's highest honors. The Bar Smart graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South the “Best Airport Bar in the World.” As an independent bartender she is known for creative and innovative cocktail menus for pop-dinners and bar consultancy clients; hosting mixology classes around the nation and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. She's also been featured on The Kitchen on Food network and the Today Show with Hoda and Jenna. So grab your favorite cocktail or RTD (we'll explain it in the episode), cozy on up in your favorite chair, sit back and get ready to learn and laugh. @tugayspod  #lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedy #craftcocktail #mixologist #mixology #drinkmasterGay San Diego comedy LGBT LGBTQ LGBTQIA+@tugayspod tugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedyGay San Diego comedy LGBT LGBTQ LGBTQIA+Producers: Nick Stone & Andy Smith

Kara Newman talks with 'Future 40' Dr. Nicola Nice about her women focused gin liquor, Pomp and Whimsy. FOLLOW US ON: Instagram: @wineenthusiast Twitter: @WineEnthusiast Facebook: @WineEnthusiast

Airing a few weeks after the big game, the guys break down 2 bottles from craft distilleries located in the home states of the teams in the big game.  Anthony also makes one of his favorite mezcal/whiskey cocktails, and some pretty bold predictions are made. Will these bottles stink as much as the Bengals?  Pours of the Day:  Middle West Spirits Straight Wheated Bourbon Whiskey Michelone Reserve, Sonoma Brothers Distilling Straight Bourbon WhiskeyCocktail of the Day:  Going Out West (from the book "Nightcap" by Kara Newman)1 oz. [30 ml] rye½ oz. [15 ml] mezcal½ oz. [15 ml] Averna Amaro¼ oz [7.5 ml] simple syrup (below)2 dashes Angostura bittersOrange peel, for garnishIn a mixing glass, stir together the rye, mezcal, amaro, simple syrup, and bitters with ice. Strain into a rocks glass over a large ice cube. Twist the orange peel over the top of the drink to express the oils, then use the peel to garnish.Thanks again for the listen!  Please subscribe, like, and just like all whiskey, share with your friends!

We were so honored to have the author of our favorite cocktail book join us for this episode! Kara Newman is the Spirits Editor of Wine Enthusiast magazine and the author of cocktail books, including Cocktails with a Twist, Nightcap, and Shake.Stir.Sip. We talked with Kara about her start in the business, what the restaurant and bar scene is like in New York right now, tips for recipe making, and more. Cheers! Listen wherever you like to listen to podcasts. Follow the podcast on Instagram: https://www.instagram.com/convoscocktailsconnections/Follow Amy on Instagram: https://www.instagram.com/redbeautylounge/Follow Emily on Instagram:  https://www.instagram.com/emilyreeves/

There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda's questions about the origins of Pimm's.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

In our 11th episode, we chat with Kara Newman, Contributing Spirits Editor, Wine Enthusiast Magazine. ⁣Kara also frequently writes for Bloomberg, the Wall Street Journal, PUNCH and other leading media outlets. ⁣⁣⁣⁣She is the acclaimed author of “Cocktails with a Twist,” “Nightcap,” “Road Soda,” “Shake. Stir. Sip.” “Cocktails for a Crowd,” “The Secret Financial Life of Food” and “Spice & Ice.”⁣⁣⁣⁣Tune in to hear this thoughtful cocktail and spirits scribe share her thoughts on:⁣⁣⁣⁣⁣⁣⁣⁣1) What it is like to cover hard liquor and libations for a leading wine publication that reaches both consumers and trade⁣⁣⁣⁣2) How the closure of bars, even temporarily, will deeply impact cocktail culture overall⁣⁣⁣3) Why people rather than products are at the heart of a good story⁣⁣⁣4) How cocktail recipes shared with her should be straightforward and easily replicated by home bartenders⁣⁣⁣5) Why sending sample spirits bottles is always key⁣⁣⁣6) Why she prefers tasting spirits on her own, rather than at deskside briefings or via Zoom⁣⁣⁣7)⁣ How self-published books by bartenders inspire her⁣⁣⁣8) Why embargoed press releases might not be the best way to get her attention⁣⁣⁣9) How “omakase” cocktail and bar bites experiences are an innovation worth watching⁣⁣⁣Kara also addresses a listener question from GN Chan, Master Mixologist & Founder of Double Chicken Please, a new New York City bar, on whether craft cocktail bar pop-ups and canned cocktails by craft bars are here to stay.⁣⁣⁣⁣Connect with Kara on Twitter at @karanewman and on Instagram at @newman_kara. See acast.com/privacy for privacy and opt-out information.

Loved chatting to one of the most passionate advocates for the hospitality industry in North America, writer and author Kara Newman. She has written seven books, hundreds of articles and covered more stories behind the people in the industry than many others. If you have ever wanted to write, this is the podcast for you. Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between. “Tales of the Cocktail” - Top 10 Best Broadcast or Podcast (2020). New episodes posted every Tuesday and Friday. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA --- Send in a voice message: https://anchor.fm/post-shift/message

Acclaimed author and editor of Wine Enthusiast, Kara Newman, chimes in on the state of affairs in the spirits world and what it means for the consumer. The debate rages on about the best and worst fads along with the newest trends going forward.

This episode was recorded before the news of the murder of a George Floyd, and so begins with a quick explanation for its perkiness and promise from Ellen of what she is going to be doing differently. Now, pour a glass and drink with her, and a thing or two about wine while you're at it. This week there is a game of WhoWhatWhatWhenWhereWhy Wine, a bit of philosophy, and On the Food Side covers the phenomenon of food category applied to shape, the most recent manifestation of which is the oddity of pancake cereal. Ellen is drinking another woman made wine, this time a marvelous Pinot Noir from Tessier. At the end, Ellen chats with Kara Newman, the spirits editor of Wine Enthusiast and author of cocktail! See acast.com/privacy for privacy and opt-out information.

This week we have return guest, New York-based food, wine, and spirits writer Kara Newman on the show. She discusses her sixth cocktail book, an interactive sort of choose your own adventure book called Cocktails with a Twist. We also invent what we think should be a new classic cocktail, talk about babies making martinis, and our love of vermouth, gin and aquavit.  This week's cocktail: 'Vit & It - served up in a Nick & Nora glass 2 oz Aquavit  1 oz Sweet Vermouth Orange Bitters garnish: Orange twist   Stir the aquavit and vermouth in an ice-filled mixing glass until sufficiently chilled. Add a few dashes of orange bitters. Strain into a chilled Nick & Nora glass. Twist the orange peel over the glass to extract the oils. Garnish and enjoy.   Kara Newman's Links: Website Twitter Instagram Cocktails with a Twist   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

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Cocktail and spirits writer Kara Newman joins me to talk about her latest books, Nightcap and Cocktails with a Twist. We also discuss what’s on her home bar and the worse drink she’s ever tasted. I also head to the State Fair of Texas, where I try a not-your-average funnel cake bacon queso burger. And I make a quiche and broccoli salad—with a few twists, of course.

In this episode of the distillery nation podcast we had the absolute pleasure talking with Kara Newman. Kara is a spirits and cocktail writer based in New York, she's also the spirits editor for Wine Enthusiast and an author, with her latest book Cocktails with a Twist, which I purchased and love it. We talked about Kara's history, and how she got involved in the spirits and cocktail industry. We talk about the strengths a distillery should focus when looking at cocktails, and brand, how important is location when a bar is attached to a distillery, collaboration for secondary markets. Ready to drink cocktails, and of course her latest book Cocktails with a Twist. Please visit this podcast at http://www.distillerynation.com/ and view all of today's show notes.

Chicago woodsman Brendan Fox talks organic gardening and mushrooms. The Violet Hour owner and mixologist Toby Maloney and cocktails author Kara Newman to talk nightcaps. Peninsula chef Elmo Han talks mooncakes. Louisa dares Monica to eat vegetarian mooncakes from Shanghai but Will She Eat It?

This week's guest is New York-based spirits and cocktail writer, Kara Newman. Kara is the Spirits Editor for Wine Enthusiast and is the author of multiple cocktail books including the forthcoming little gem: Nightcap: More than 40 Cocktails to Close Out Any Evening - available October 16th. What defines a nightcap cocktail and what makes for an especially good one? Find out why these might be the sexiest drinks of all.  This week's featured cocktail is the Open & Shut. This is a Scaffa cocktail, a room-temperature nightcap, shared by Chicago bartender Julia Momose in Kara Newman’s Nightcap: More than 40 Cocktails to Close Out Any Evening.  Open & Shut 1 1/2 oz Amaro Lucano  1/2 oz of Cognac Combine Amaro and Cognac in a rocks glass with no ice, and stir. Garnish is optional, a lemon or orange peel is nice. In Julia Momose’s words: "Simply build in the glass, retire to bed, sip, and ease yourself into slumber." Links: Kara's website Kara's Twitter Kara's Instagram Nightcap: More than 40 Cocktails to Close Out Any Evening     Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com

The Speakeasy turns 300! Joining Damon and Sother to celebrate is Kara Newman, author of the forthcoming book NIGHTCAP: More Than 40 Cocktails to Close Out Any Evening. Tune in to hear them talk nightcaps, and drink a few (or several) themselves! The Speakeasy is powered by Simplecast

What would your life look like without fear? The journey from fear to faith is one that we all face at various times in our lives. Come and feed your faith by hearing personal stories of breakthrough, along with lessons learnt and biblical insights. This seminar will help equip you, or those you care for in moving forwards in your journey from fear to faith.

Vermouth is having a revival and getting the respect it deserves. In this episode we speak with Kara Newman, Wine Enthusiast's spirits editor. Find out why it belongs as a featured ingredient in your home bar, the diversity of styles and flavors available, and tips on mixing it up. Vermouths Discussed:  @3:00 Routin Dry Vermouth  @7:30 Lustau Vermut Blanco  @15:12 Imbue Sweet Vermouth  Transcript Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode I'm talking about vermouth with contributing editor, Kara Newman. Kara covers spirits for Wine Enthusiast. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, and it's also got vermouth, which is a wine too. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. So, I was recently at a bar, not surprising, and I was thinking about vermouth because the person I was with ordered a martini, and the bartender made a big show of pouring a cap full of vermouth, and putting the cap full of vermouth into the glass, swirling it, and then dumping it out, and just said, "This is the most important step in making a martini." So, I wanted to talk to you, Kara, and welcome to the show, about vermouth because I feel like it's still even in this day in age, it's underappreciated, and people aren't enjoying it as much as they should. They're just dumping it out, and that was a criminal, that was a traumatizing moment. So actually what I want to ask you, Kara, is how do you like vermouth in your martini? What's your play there? Kara Newman: Well, my go-to is actually a 50/50, so that means equal parts gin and vermouth, and that's actually a lot of vermouth. That's a pretty wet martini. Although, I just like to have it in the martini at all. It's funny that happened to you. The same thing happened to me in Rome. I was appalled to order a martini, and they poured in the dry vermouth and made a big show of shaking it, and then pouring it all out. I was like, "Oh my god, what are you doing? Are you crazy?" Jameson Fink: It's such a waste. I do like the 50 ... another great thing about a equal parts 50/50 martini too is that you can have a lot more of them, and that's another thing that's nice about vermouth as more of a starring role. And then you've got sort of like the ultimate expression of that, which would be the reverse martini, which would be- Kara Newman: Right, that was Julia Child's play. Jameson Fink: Oh really? Kara Newman: Yeah, I think she was the first person I ever heard of doing a reverse martini, yeah where lots more vermouth and just a splash of gin. Very civilized. Jameson Fink: Yeah, and that's a good drink to have while you're in the kitchen cooking too. Kara Newman: You know it. She would know it. Jameson Fink: She would know it, she would know it. Kara Newman: If Julia says- Jameson Fink: Yeah. And also the thing with vermouth is that we're seeing kind of an explosion of small batch crafted type of vermouth's from all over the country and all over the world, and I think we have so many more available to us now, and also with different flavors and types. So, the first wine I wanted to talk to you about, and vermouth is a wine, it's just fortified- Kara Newman: Correct. Fortified, aromatized, correct. Jameson Fink: Aromatized and fortified. God, that sounds so cool. It's a French vermouth. It's the Routin dry vermouth, 91 points, best buy, and what are people doing with vermouth in France? I mean, I don't even know what's the tradition of vermouth there? Are there certain ingredients that they use that's kind of like a signature? Or is it just kind of it's anything goes, whatever you want to use? Kara Newman: Well, traditionally you only heard about French vermouth or Italian vermouth and there were no other vermouth's out there in the universe for years and years and years. And recently we've had more of an explosion where we've seen vermouth, as you said, from all over the world. But the Routin, the one that you mentioned, that one's more of an alpine vermouth and it has more botanicals, more of those beautiful herbs and flowers, and they even have bitter almonds listed in their botanical list. They really have this beautiful alpine sensibility. Jameson Fink: Now is it rare to ... I think like a lot of those things it would be like a closely guarded secret- Kara Newman: Oh, you know it. Jameson Fink: ... do you see, like obviously there's some things that they're not listing, but do you find more people are just like, "Hey, we're gonna let you know what some of the flavorings we use to make this vermouth." Kara Newman: Every now and then you see ... You're absolutely right, it's definitely held close to the vest. I mean, sometimes I think it's because it's a secret, sometimes I think it's because they change it pretty frequently, and it might be based on what's available. But I'm not sure that there's really a ... I'm trying to think if there's anyone who's really giving their full list of botanicals. Usually you just see a number if they talk about it at all. Jameson Fink: Right, like the secrets herbs and spices. Kara Newman: Exactly. Very KFC. Jameson Fink: Yeah. And then this vermouth is a dry vermouth, and you mentioned in your review that it's martini material, so what is ... I mean, there's different kinds of vermouth, but so if I'm shopping, do I want to look for like, okay, I'm making martinis, I want a dry vermouth? Kara Newman: Well, for martinis, I would usually go for a white vermouth as opposed to a red vermouth. I think dry vermouth is lovely in a martini and can be very crisp. It goes really well with gin. I'm also a fan of Blanc vermouth, which are a little more oxidized. They have a bit more of like a honey note, and there certainly are a growing number of Blancs and Blancos out there. But yeah, dry would probably be my go-to for that perfect classic martini profile. Jameson Fink: And what about too, we've talked a little bit about oh vermouth, you mix it, you put it as ingredients in things, what about drinking vermouth solo, like just on the rocks with a twist? Is that something that's becoming more popular or do people still look at vermouth as like, oh vermouth is just, it's an ingredient, it doesn't stand on its own? Kara Newman: I'm seeing a lot of vermouth and tonics. Jameson Fink: Oh okay. Kara Newman: Yeah, that's sort of a Spanish tradition, and every now and then I'll see a vermouth tonic. That's very refreshing. Vermouth, tonic, a nice curl of citrus peel. Oh, it can be so good. A little tapas on the side- Jameson Fink: And then that's kind of too with this trend of ... which is great about vermouth, it's got so much flavor, but it doesn't pack the punch alcohol-wise that vodka or gin or something like that would too. Is that also maybe helping revitalize vermouth that people are trying to make these more kind of culinary cocktails or things that are ... you can have a few more of them rather than just one giant stiff martini that's 100% vodka? Kara Newman: Well, we are definitely seeing a trend toward lower alcohol cocktails, what people call session cocktails. You can hang out and have them over a session. And vermouth forward cocktails are definitely a huge part of that. The Bamboo, the Adonis, those are two cocktails that are literally nothing but vermouth, like two different kinds of vermouth. Vermouth, sherry, all kinds of lower alcohol cocktails are definitely on the forefront right now. Jameson Fink: Mm-hmm (affirmative). Yeah, no doubt. And then actually, this is great because we're not just talking about vermouth, we're drinking some vermouth, and the second wine I found really interesting because I know Lustau is a great sherry producer, and I was really excited to see that they now have a vermouth, at least it's new to me, and this is the Lustau Vermouth Blanco, 94 points, and it's a sherry-based vermouth made from fino and sweetened with Muscatel wine. It's really good. And is this more of that oxidized style that you were just talking about? Kara Newman: Yeah, this one's definitely Blanco. This is actually two of my favorite trends of vermouth right now. Jameson Fink: Uh-huh, in one bottle. Kara Newman: In one bottle. Because I mean, I love the Blancos, and those I will drink straight up. Just a little ice is really all I need. But there's also a trend toward ... trendlet, toward more sherry-based vermouth's. There are I think three or four on the market right now, and this one, Lustau was actually the first one out to my knowledge ... and it's so good. Jameson Fink: Yeah, it's really delicious. I mean, it's really ... I mean, you can smell sort of the beautiful grapes, but then it's got that kind of oxidized character too. I mean, it's really good. It's just good. I mean, we're just drinking this on its own and it's pretty damn good. Kara Newman: No, it's nice. I mean, it's got that honey, it has floral characteristics. I mean, a bit of chamomile. It's just really pretty and drinkable. Jameson Fink: Mm-hmm (affirmative). Yes, it's pretty and drinkable, absolutely. So it seems like the dry vermouth is the classic martini vermouth, but what do you like to do besides just enjoying it on its own or with maybe a little soda or something like that? What do you like to do with this as far as cocktails go? Kara Newman: I think Blancos are really nice with anything that has a bit of citrus to it. I was playing around with kind of a gimlet martini mashup over the weekend, and I was trying to make a lemon cordial that I then combined with some gin and some Blanco vermouth, and it was really quite nice. Jameson Fink: Mm-hmm (affirmative). Kara Newman: You're looking very skeptical. Jameson Fink: Oh no, no. I'm just thinking, I'm just imagining you in your home ... like I'm thinking of this like drinks lab, and you kind of like, "Oh, today I'm gonna make a cordial." It just sounds really charming and intriguing. I mean, yeah, a lot of work goes into this stuff, right? Kara Newman: Sometimes. This was ... let's call it a quick cordial. It was not exactly high maintenance. It was more or less simple syrup with lemon, and it was nice. It was very sunshiny, it was yellow. It went really well with the blanco and a little gin. I think next time I do it I might even do it with vodka. We won't tell. Jameson Fink: Okay, no, not at all. And so cordial is, what is a cordial? Kara Newman: It's just a sugar syrup. It's just a fancy word for that. Jameson Fink: Oh, okay, it's like simple syrup, but it has fancier name. Kara Newman: Yeah, you hear a lot about lime cordial for gimlets. Jameson Fink: Uh-huh, cordial, well it sounds so cordial. Kara Newman: No, but it was fun. Personally, I think you can do just about anything with a blanco. It's so versatile. I think it works well with whiskeys as well. Usually that's just the province of sweet vermouth, but I think that blanco really just spans categories, defies categories. Jameson Fink: Mm-hmm (affirmative). So when you walk into bars, I mean, we're in New York, it's an amazing city for cocktails. Are you seeing a lot more selection and variety of vermouth's on the shelf, or is it still just like we have the sweet vermouth and we have the dry vermouth, and that's it? And you don't know how old the bottles are. Kara Newman: Well, it depends where you are. I think we're seeing a little more variety than we used to. Every now and then I'll see an amber vermouth, and those are quite good too. They're even more oxidized. Once in a blue moon I'll see a rosé vermouth, and I get very excited about those. Jameson Fink: I would think, yeah, I would think there would be a ton of just ... 'cause there's rosé everything now. The popularity of rosé wine, there's rosé cider, there's rosé gin? Kara Newman: There is. There is, yeah. Jameson Fink: Okay, yeah, I think I've seen that too. Yeah, and cider ... if anything can be made like with a pink, pale Provencal color, it's being done. But that's pretty cool with vermouth. What do you do with a rosé vermouth? Kara Newman: I think it probably would work very well in any kind of ... I mean, I keep going back to gin just 'cause I want everything with gin. That's just my go-to this time of year, but I think it probably would be really lovely on its own. It really wouldn't need much embellishment at all. I think it would be really nice with anything with kind of a grapefruit, I think kind of a tequila would be really nice, a rosé vermouth tequila grapefruit concoction, like a Palomaesque kind of thing. Jameson Fink: Oh, I love a Paloma. I had a Paloma yesterday. Kara Newman: Nice. Jameson Fink: Yeah, it's one of my favorite drinks. Kara Newman: Oh, okay, cool. Jameson Fink: All these flavor notes of vermouth, especially blanco vermouth, I mean, does it kind of remind you of gin in a way, botanically? Or do you think there's similarities? Kara Newman: here can be. I'm nodding, no one can see me. I think that a lot of the language is the same. You talk about botanicals in both of them, and I think there are definitely some common botanicals in both of them, like we were talking about the Routin, I know they use juniper, which is also typically a gin botanical. But they also are ... in vermouth there are bittering agents that you don't find in most gins. It really would be just too intensely bitter I think to drink. Jameson Fink: Mm-hmm (affirmative). Kara Newman: And that gives vermouth a nice gently bitter undertone, that would be really unpleasant I think in a standard spirit. Jameson Fink: Mm-hmm (affirmative). Oh, the other thing I want to talk about is your books. You've written a lot of books. Kara Newman: Yeah, it's a compulsion. Jameson Fink: Yeah, so your most current one is Road Soda, which I think is really fun. Actually, can you just explain what Road Soda is about? Kara Newman: Yeah, yeah, sure. It is all about drinking well on the road, so good things to make and drink in hotel rooms, on planes, on trains, on camping trips, the great outdoors. Jameson Fink: Like what's a good example of something, like one of your favorites that's really innovative or fun ... or I guess it's all about being resourceful. Like what are some resourceful ways to make cocktails on the road when you're not at a bar? Kara Newman: Well, one of my favorite chapters in the book is all about drinks to batch and put into flasks. Jameson Fink: Okay. Kara Newman: I think the flask is definitely an underrated cocktail tool- Jameson Fink: Underrated. Kara Newman: ... and I definitely love being able to pre-batch drinks, like Negronis or a gin and tonic, or any kind of vermouth drink. Jameson Fink: Like to take to the movies or the park or all of the above? Kara Newman: All of the above. Jameson Fink: Of course, you're obeying all the laws of drinking in public and bringing things- Kara Newman: Of course, of course. Jameson Fink: ... but yeah, no that's really fun. What's a good drink to batch? Kara Newman: I think anything in the old fashioned family works really, really well. Anything that doesn't include citrus I think works particularly well. So any kind of combination ... For me, the Black Manhattan I think is the ultimate. So, whiskey, sweet vermouth, some Amaro in there, maybe a drop or two of orange bitters or Angostura bitters, and then just cap it up and toss it in the freezer. Jameson Fink: That sounds really good, and you worked vermouth into it, which I think is really great. Kara Newman: Oh hey, I didn't even mean to do that. Jameson Fink: But you did, but you did. And then speaking of a sweet vermouth, the last one I want to talk about is Imbue sweet vermouth, 90 points, and that's from Oregon. I remember ... I have a vermouth story. So, when I was working at a wine shop in Seattle, one of our sales reps, he was like ... we have this room where we taste wine, it was kind of like our break room, and he's like, "Okay, and I have one more thing for you to taste." He was like, "It's a vermouth," and we were all like, "Ew, I don't want to taste a vermouth." We were all just like wine, you know, I mean, vermouth's a wine, but you know what I mean, we were like, "I only want to taste red wine and white wine and champagne and sparkling wine." And he was really indignant. I mean, he wasn't a jerk about it, he's just like, "All right, I'm not leaving here until all of you taste this vermouth, and I guarantee you you're gonna love it." And it was Imbue, and it was really good. We were just blown away by it. And for me also, it was an introduction to ... that people in Oregon are making vermouth too, which I thought was super cool as well. But this is a sweet vermouth, which I think is really interesting because, I mean I guess the classic application for a sweet vermouth would be a Manhattan, right? Kara Newman: Right. Jameson Fink: So, what else can you do with sweet vermouth, and is it really that sweet? It's not like super sweet. It's still got some bitterness to it. Kara Newman: I don't think it's that sweet at all- Jameson Fink: Yeah. Kara Newman: ... I mean, sometimes I think everything should be re-categorized so it's red vermouth or white vermouth, and sometimes I deliberately try to refer to them that way, which is not standard and not done, but yeah, you're exactly right. Sweet vermouth is not terribly sweet at all. I do like the Imbue. I think they're just so sincere also. There's a certain earnestness to this particular brand that I enjoy. Jameson Fink: It's very pacific northwest. Kara Newman: I guess so, yeah. Jameson Fink: Yeah, it seems very Portland-ish. Kara Newman: And they're using a lot of local ingredients. They're using ... I believe they're using Willamette Valley wines and I know they're fortifying their wine with eau de vie from Clear Creek, and they're a local producer of brandy's and other spirits. They just seem like very well-meaning and they make a good product. Jameson Fink: Yeah, I also like the Petal and Thorn. Have you had that? Kara Newman: Yeah. Jameson Fink: That is rosé color. Kara Newman: Yeah, I mean that sort of feels more like a Campariesque kind of ... a [Parativo 00:17:31]. But also a wine-base, and very, very drinkable. Jameson Fink: Yeah, I haven't had the sweet wine or the red one. Yeah, I like that. Maybe we should just ban, just stop calling it sweet vermouth. I think like anything, people hear the word sweet and they automatically go to a dark place. I enjoy sweet things, chocolate- Kara Newman: Same, same. Jameson Fink: ... all kinds of sweets. Sweet sweets, so yeah, I agree that sweet is a ... well, it's just a loaded word, and especially in the world of wine and spirits too, that people automatically think like, "Oh, it's sweet-" Kara Newman: Because something's been added and- Jameson Fink: Right, or it's just for dessert or something like that. Do you look at ... I guess when you're thinking about sweet vermouth and a manhattan, but do you look at vermouth in general as a category, as like, oh it's just an apéritif wine, or does it depend on if you're having it alone or in a cocktail? Kara Newman: I think of vermouth as being an ingredient. I don't know that I think of it as being an apéritif category. Maybe it should be, but I don't think it's typically consumed alone or as a precursor to a meal unless it's mixed into something else. Maybe that's something that should change. Jameson Fink: Mm-hmm (affirmative). Yeah, I mean, I love the idea ... One of my favorite summer cocktails, along those lines, is a white port and soda or tonic with just a twist, a citrus twist. It's the same kind of philosophy. It's like, lower alcohol, it's got a ton of flavor, and it's really refreshing ... and it's really easy to make too. I think that's the nice thing about vermouth too is that it can be one small component of something, or it can just be like, hey, all you need to do is just [glug 00:19:15] some into a glass of ice, top it off with some soda or tonic, and add some citrus, and boom, you're done. Kara Newman: Absolutely. Jameson Fink: And you don't even need to like, oh, like X number of ounces of this and that. Just kind of, you know- Kara Newman: No, just eyeball it. Jameson Fink: ... eyeball it, yeah. Yeah, I think maybe it's hard. Well, you write a lot of cocktail recipes too. I mean, sometimes it's kind of a relief to just tell people like, you know, you can just kinda eyeball it, and it's not like a cocktail that requires 20 ingredients or 30 steps and eyedroppers of this, and you know, bar spoons of that. Kara Newman: I think a vermouth highball, a white port highball, I think all of these just sound wonderful. Yeah, just put some into your glass, glug it up with a little bit of sparkling, and if you feel like some bitters, put in some bitters. If you feel like some citrus, put in some citrus. Jameson Fink: Mm-hmm (affirmative). You can be having ... it's like a hot summer day and you just have a little on the rocks with some soda, a little citrus, it can be part of a classic drink like a martini or a manhattan, and it can be a little bit of everything in between. It's an underrated ingredient, and it's really cool to explore it from all over the country and all over the world in many guises and flavors. So, thank you for joining us, Kara. Kara Newman: My pleasure. Jameson Fink: And thank you for listening to the What We're Tasting podcast, sponsored by Vivino, wine made easy. The three wines we talked about today are: The Routin Dry Vermouth, Lustau Vermouth Blanco, and the Imbue Sweet Vermouth. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

247 Today on the show we talk Ilias Mastroganis, who makes Mastroganis Ouzo and Grappa out in Washington State.   Book of the Week: Road Soda Recipes and Techniques for Making Great Drinks Anywhere by our friend Kara Newman. This is a fun little book about making drinks in Planes, Trains and Hotel Rooms, or wherever you might be. Every year TOTC runs a competition to determine the official drink of the year for Tales. There is a cash price. They award the prize at the yearly Toast to Tales which is the official kick off of the event. This year the theme is the French 75. Enter here. Our sponsor this week is Shaker and Spoon cocktail club. They’ll send you a box of great ingredients every month – enough to make 4 portions each of 3 great craft cocktails. You just need to pick up one bottle of whatever spirit is called for that month. These are all original recipes sourced from awesome bartenders all around the US like our friend Cocktail Guru Jonathan Pogash, Souther Teige, Pam Wiz and lots more. The next box is the Rum Wild box. Order by March 31 and you can get in on this. If you use the coupon code “Bartender” you’ll save $20! If you don’t get your order in on time, don’t worry, shaker and spoon will be doing another box next month! It’s a great way to open your cocktail making horizons. Each box comes with all the syrups, bitters, garnishes, mixers, citrus you need to make some delicious craft cocktails. Plus you get recipe cards for each drink. The boxes are put together by Mike and Anna in Brooklyn and shipped out to you monthly. You can always skip a box if you prefer.   Go over to shakerandspoon.com – there are lots of great how-to videos to check out there and I hope you’ll sign up for Shaker and Spoon cocktail club and save $20 and show your support for this show by using the coupon code “Bartender”!   I went to a couple interesting events this week put on by our friend Walter Easterbrook and sponsored by Woodford Reserve. It was called Beyond the Bar. There was a life coach - Tom Summers, a really smart business woman named Natalie Freihon and Lynnette Marrero. Walter is going to continue this series with small sessions of 10-12 bartenders where they will have interaction with the top professionals - Finance -Personal branding - PR media  -Wellness and more If you are in the NY area and want to get in on this, let me know and I’ll get you hooked up. Shoot me an email at brian@bartenderjourney.net   Besides being the Woodford Reserve brand ambassador, Walter has a company called the Bowery Collective. One of the Bowery Collecitve’s biggest event of the year is Arte Agave. But in the meantime, put this date on your calendar if you are or can be in the NY Area Friday June 16. It’s a very cool event held at the beautiful Bowery Hotel in Manhattan. Its a “Unique celebration of fine agave spirits and Arts and Entertainment, inspired by the richness of Latino Culture”. Cocktail of the Week: El Diablo 1½ oz. reposado tequila ½ oz. crème de cassis ½ oz. fresh lime juice 2–3 oz. ginger beer If this show has helped you out, entertained you, informed you, please consider supporting Bartender Journey with a small monthly pledge to our Patreon Campaign. Please follow Bartender Journey on Instagram @BartenderJourney Toast of the Week: Laugh and the world laughs with you. Weep and the world laughs at you.

Betsy Stover (Why Mommy Drinks, Teacher's Lounge) joins this week to whine about the terrible etiquette surrounding iPhones. Because new-school tech needs old-school etiquette they pair this with a wine from sponsor Gregory Condes that is a collar between an old-school wine family and a new scholar of enology: 2015 Domaine du Roncée Chinon. Ellen's hip sip tip is actually a cocktail book, Kara Newman's "Road Soda", especially the Rome with a View Cocktail. Shaughn's hip sip tip is another white pinot noir from Gutzler. They read the results (so far) from what people are buying at the grocery store and the results go from Trader Joe's ideas to what is available in Spain!  Betsy fills Ellen and Shaughn in on all the ways the upcoming generation (which she is helping raise!) need help when it comes to cellphone etiquette. Jacques, the moody French Monsieur and Adam Levine, in disguise as a moody french man, drop in.  The lightning round covers: where else in the Touraine cab franc is grown, what the "baby-in-bar" laws are, and...well who even cares about alluvial soil? Besides the elf on a shelf but... See acast.com/privacy for privacy and opt-out information.

We are certainly in "high spirits" today on HRN Happy Hour with guests Kara Newman and Neal Hirtzel! Kara is the author of the newly published Road Soda: Recipes and Techniques for Making Great Cocktails on-the-go, Anywhere. This also happens to be the fifth HRN show she's appeared in – welcome to the "five-timers club," Kara! Neal is one of the guys behind California’s Native Son Alehouse, a craft beer pub that rotates 27 of the finest brews that west coast has to offer. Neal also happens to be an HRN super-fan, so we couldn't be more thrilled to have him in the shipping containers. On today's show, we recap our fabulous trip to Shacksbury's Harvest Camp (aka #Shackscamp), where we foraged for apples, made new friends, ate delicious cheeses, and drank our weight in ciders and cider spritzes. After talking all about the art of drinkin' on the go, we challenge Kara and Neal to a little travel booze trivia.... spoiler alert, they totally nail it. HRN Happy Hour is powered by Simplecast

Stop Waiting Start Living - Kara Newman And Matt Booth - 1600 - 1730 by Commission

It's the Bartender Journey Podcast No. 218 and as you know I’ll be attending Tales this year again but this time as a part of a panel titled: “Hot Mic: Podcasting for Bartenders”.   I’ll be presenting along with Kara Newman, our guest author on Podcast 193, Sother Teague, a friend and propritor of the new socially conscious bar, Coup, that donates all profits to charities and Damon Boelte, of Speakeasy Radio. Special thanks to our sponsor, Brooklyn Gin!   If you’re headed down, make sure to stop by my session, Wednesday morning and if not, why aren’t you going? We’ll make sure to post details both for Tales and session tickets on both our blog and Facebook page.   The Bartender Journey Podcast will be taking a production break for the next few weeks and will return with a full length episode on July 26th.   We have lots of great interviews already recorded, plus I’ll be collecting lots of great audio at Tales, including an interview with the great whiskey writer Lew Bryson.   Meanwhile, this week we’ll kick off the Bartender Journey Summer (School) Social and will be posting and sharing valuable content on our blog, www.bartenderjourney.net and Facebook page, Bartender Journey Podcast on spirits education, cocktail competitions, industry events and more, especially during Tales. Make sure you follow Bartender Joueny on IG and FB.   If you would like to contribute in any way you can, by writing a piece for Bartender Journey, leaving a review on Apple Podcasts or sharing the show with a friend, we welcome your input. You can go to BarternderJourney.net/contact to get in touch. We’d love to hear from you and maybe feature something you wrote on BJ. There is also our Tip Cup page BJ.net/TipCup.  If this show has helped you out at all or entertained you…if you’ve learned a little something, please consider contributing to our Tip Cup at /tipcup.   We will have another podcast for you on July 26, 2017. Lots more great content to come. 

It's the Bartender Journey Podcast Number 194!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. This week on the show, we continue on with our Repeal Day adventures. On the last podcast we chatted with Kara Newman, author of Stir. Sip. From there we move on to the East Village to a Bar called Miss Lily’s and met up with Ben Jones, who just launched an interesting Brand called Rhum Shrub JM. From there we will move downtown even further to Dead Rabbit, where Jack Daniels sponsored an event with 3 bartenders from the UK who won a trip to NY and then onto Tennessee to see the Jack Daniel’s Distillery. Book of the Week. It’s a great one – the Canon Cocktail Book by Jamie Boudreau. Jamie owns the Canon Whiskey and Bitters Emporium in Seattle Washington and has put together a fabulous book. Its not just recipes, although there are plenty. There is a very valuable section in the book titled Starting Your Own Bar: Tips and Advice. This section is worth the cost of the book alone and talks about everything from “are you sure you want to do this?”, to finding partners, the bar name, concept locations, and so on.   I was hoping to get Jamie on the show, but so far we just haven’t been able to work it out. He is a very busy man. He’s also involved in the Small Screen Network – if you haven’t heard of that, check out Jamie’s channel, called Raising the Bar. Morganthalar and Robert Hess have channels as well. So honestly get this book – you will not regret it! The recipes are great as well. Cocktail of the Week: Jungle Bird, (Tiki, and festive!) 1 ½ oz Rum 1 1/12 oz Pineapple juice ¾ oz Campari ½ oz Fresh Lime Juice ½ oz Simple Syrup Shake Strain – crushed ice or oldfashioned glass with one large ice cube Garnish Pineapple leaf or wedge At The Shepherd & the Knucklehead of Hoboken our friend Craig Schiedlo is doing an event on Jan 24, 2017. “Its an Industry Party and Educational Event. There will be 3 hour long classes, followed by a party after. One of those classes BTW will be tought by yours truly and Hazel Elvarato! Starting at 12 will be Brockmans Gin, followed by a presentation by Melleti about how liquors and amaros are made and used, ending with what you and hazel will be teaching which is personal branding. My goal is to get all the bartenders to attend all classes. The party will go as follows: there will be a list of spirits. Each Bartender gets to choose one spirit and be the only bartender to do so. By choosing their spirit they are choosing to bartend for 30 minutes to showcase what they are capable of doing by crafting their favorite cocktail with that spirit. Bartender must bring lemon or lime juice and all sugar syrups. I will supply all listed liquor. Party will start at 4:30pm until 8:30pm”.  

We’re joined by Steven J. Westman. Steven mentions 505 Faces. We talk about Latitude 33. Letters from the Jack Daniel’s Distillery? We taste Blade & Bow bourbon. A shameless book plug for NM Cocktails. We also mention Shake. Stir.Sip by Kara Newman. We make a Disco Ball cocktail from her book. Greg talks Chartreuse. “I usually carry […]

In this episode, we sit down with New York City mixologist Jane Danger and Wine Enthusiast spirits editor Kara Newman to learn how bartenders serve up drinks based on your mood. Plus, clinical psychologist Matthew Del Giudice reveals what your drink choice really says about your personality.

This week on the Bartender Journey Podcast we celebrate Repeal Day! As you may know, here in the States, Dec 5 1931 was the end of Prohibition. Bartenders across the US now celebrate this un-official holiday, on Dec 5!  It's a great day to be a Bartender or to be anyone who enjoys cocktails! It's the Bartender Journey Podcast number 193!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. I spent Repeal Day wondering around NYC – talking to interesting people and drinking great cocktails.  There was no shortage of events to attend! I started by talking with Kara Newman - an author and influencer in the cocktail scene. We met at Swift Hiberian Lounge in Lower Manhattan. Kara and I have run into each other a few times, but most recently when she was a was a judge at the Diplomatico Rum World Tournament where I was a contestant. Kara wrote Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts Next week on Wednesday December 13, 2016 at 3pm Eastern time we are doing our online cocktail party! We are calling it BarCraft Live! And we are doing it in conjunction with listener to the show, and a podcaster himself, Stefan Giesbert. He does the German language Cocktail Podcast. We have a tasting menu of 5 cocktails that we are gong to be making and we’d love to have you join us live via video stream! To join us, go to net/events, fill out your first name and email address and we’ll send you the cocktail menu, the recipes and the details on how to join us. We did a little back and forth on the technology to use for the video stream. We did a test, and it turns out the best solution is Google Hangouts. There is a limitation on how many can join a Google Hangout, So please go to net/events to RSVP! The Cocktail of the Week is a classic equal parts cocktail - the Corpse Reviver #2 :Equal parts (3/4 oz each)Gin, Lillet Blanc, Orange Liqueur, Lemon. Dash of AbsintheShake with ice. Double strain into a chilled Coupe glass.

In 1765 Richard Hennessy created the eponymous Cognac. Today, Maurice Hennessy, 8th generation, joins us to tell the story. And Kara Newman talks about the Negroni and other cocktail history from her new book, Shake, Stir, Sip.

Today on The Speakeasy, spirits writer Kara Newman joins us to tell us about her new book! Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts is all about no-fuss cocktails with even portions. The Cucumber Gimlet, for instance, combines one part each vodka, lime juice, and lemonade. Drop a few cucumber slices in and garnish with a basil leaf. If you strike upon a drink you especially like, it's pretty easy to scale it up for your next party. Writing about the book for the Times, last week's Speakeasy guest Robert Simonson explains that "Equal-parts cocktails have long been part of the cocktail canon. Older examples include the corpse reviver No. 2 (gin, Curaçao, Lillet Blanc, lemon juice) and the Negroni (gin, sweet vermouth, Campari), arguably the king of this drink subset. Modern classics include the paper plane (bourbon, Aperol, Amaro Nonino, lemon juice) and the trident (aquavit, Cynar, dry sherry)." The book's proving popular already; it's already been renewed for a second print run.

Sure, you've seen Trading Places. But do you know about the history of futures contracts, or why some things are traded on commodities markets and others aren't? I didn't, not really. So I spoke to Kara Newman, food writer and author of The Secret Financial Life of Food. One of the things Kara is keen to stress is that where money is involved, there's always a temptation to cut corners, and her book is full of delicious food-based scandals. One of her favourites is The Great Salad Oil Swindle. If you've never heard of it, there's an interesting reason why. The story of The Great Salad Oil Swindle has been told in a book by Norman C. Miller, based on his Pulitzer-winning articles. Some of Miller's original articles are online, and there's a nice account originally published in Accountancy. Bottom line seems to be that while everyone was making money, no-one was inclined to investigate too closely. And an interesting coda to the story, from those articles. The bankruptcy of De Angelis brought American Express almost to its knees. While it's share price was depressed, Howard Buffett bought a sizeable stake, believing the company fundamentally sound. It was a pretty shrewd investment. Notes Kara Newman's book is the Secret Life of Food: From Commodities Markets to Supermarkets. She also has a website. Trading Places turned 30 last year. NPR's Planet Money did a bang up job of asking how accurate it was, with added Roman Mars. Photo of bacon and eggs by Phil Lees Engage

'Tis the season for parties--pool, cocktail, beach, barbecue, cookout, clambake--and the last place you want to be is behind the bar serving up every which cocktail every which way. Kara Newman, spirits editor at Wine Enthusist Magazine and author of "Cocktails for a Crowd" comes to your rescue with recipes for bottles, pitchers, and flagons of the most enticing cocktails that even your most jaded hipster friends won't be able to resisit.

In The Secret Financial Life of Food, Kara Newman reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Kara Newman shows how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. A former board member of the Culinary Historians of New York, Kara Newman is the spirits editor for Wine Enthusiast magazine and the author of two cocktail books. Recorded On: Thursday, March 7, 2013

Kara Newman explains The Secret Financial Life of Food on this week’s episode of A Taste of the Past. Linda Pelaccio invites Kara into the studio to talk about her book and the history of food commodities. What foods are traded on the commodity market, and how did commodity markets develop? Hear about the role of “the Butter & Egg Man” in food history and society, and learn about urban development in relation to food trading. How do commodity prices affect prices in the supermarket? How did items like pork belly and onions almost take down the Chicago Mercantile Exchange? Find out on this week’s installment of A Taste of the Past! This program has been brought to you by Fairway Market. “In terms of what makes for a commodity from a food perspective- either it’s important for our survival, or something that we hold close to us emotionally.” [11:30] “The butter and egg man was the modern Wall Street hotshot.” [14:25] — Kara Newman on A Taste of the Past

Chocolate fans out there may know all about the latest chocolate happenings, from Hershey's “Air Delight,” a bar of aerated milk chocolate, to Cadbury's new melt-resistant chocolate, which apparently remains solid even after three hours at 104 degrees. But unless you happen to be a chocoholic who follows the financial news, you may not have heard of “ChocFinger,” a British hedge fund manager named Anthony Ward. In 2010, Ward purchased 240,000 tons of chocolate–seven percent of the global production–and stashed it inside refrigerated warehouses throughout Europe. Ward has been accused by other investors of driving up the price of a commodity that had already seen two year's worth of price increases. Their worries might be valid. ChocFinger is in a position to influence the market for some time to come: he can continue to store or sell all that chocolate, enough to make over five billion candy bars, until 2030. This is just one of the “secrets” Kara Newman reveals in The Secret Financial Life of Food: From Commodities Markets to Supermarkets (Columbia University Press, 2013), in which she examines how commodities markets influence what we eat and how much we pay for food. Newman brings a range of talents to her story. She's a former vice president of strategic research at Thomson Reuters who's versed in the world of finance. She's also the Spirits Editor for Wine Enthusiast, writes the weekly “Spirited Traveler” column for Reuters, and has authored two books of cocktail recipes. She's the sort of writer who can make the history of trading pork bellies or the volatility of global coffee production into a rich and lively read. Join us as Newman takes us into American's culinary and financial history and gives us a glimpse into our global future.

Chocolate fans out there may know all about the latest chocolate happenings, from Hershey’s “Air Delight,” a bar of aerated milk chocolate, to Cadbury’s new melt-resistant chocolate, which apparently remains solid even after three hours at 104 degrees. But unless you happen to be a chocoholic who follows the financial news, you may not have heard of “ChocFinger,” a British hedge fund manager named Anthony Ward. In 2010, Ward purchased 240,000 tons of chocolate–seven percent of the global production–and stashed it inside refrigerated warehouses throughout Europe. Ward has been accused by other investors of driving up the price of a commodity that had already seen two year’s worth of price increases. Their worries might be valid. ChocFinger is in a position to influence the market for some time to come: he can continue to store or sell all that chocolate, enough to make over five billion candy bars, until 2030. This is just one of the “secrets” Kara Newman reveals in The Secret Financial Life of Food: From Commodities Markets to Supermarkets (Columbia University Press, 2013), in which she examines how commodities markets influence what we eat and how much we pay for food. Newman brings a range of talents to her story. She’s a former vice president of strategic research at Thomson Reuters who’s versed in the world of finance. She’s also the Spirits Editor for Wine Enthusiast, writes the weekly “Spirited Traveler” column for Reuters, and has authored two books of cocktail recipes. She’s the sort of writer who can make the history of trading pork bellies or the volatility of global coffee production into a rich and lively read. Join us as Newman takes us into American’s culinary and financial history and gives us a glimpse into our global future. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Cutting the Curd, Anne is joined by cheesemonger Diana Pitett and author Kara Newman on a monastic themed episode. The girls discuss the history surrounding cheese, spirits and monasteries. Tune in to learn more about The St Benedict Rule, feeding Chartreuse to cows, and how certain cheeses were washed with spirits. This episode was brought to you by The Barterhouse. For more information on their wines visit www.thebarterhouse.com

This week, author Kara Newman, author of “Spice and Ice”, stops by to announce the second golden age of the cocktail. She and Linda wade through mixed drink mythology to discuss the first cocktail, the origin of household drink names,dilution, infusion, and the tiki aesthetic. The show heats up as they break out the sangritas and talk about adding spice to your drink and your evening. This show is brought to you by Hearst Ranch. Photo: Spice & Ice by Kara Newman