409: How can two rums taste completely different even though they're both made from sugar cane? Kara Newman reveals the secret
Unreserved Wine TalkShow Notes
How can two rums taste completely different even though they're both made from sugar cane? What makes Jamaican rum so famously funky, and what does a dunder pit have to do with it? How does the type of ice you use change the strength, temperature, and texture of a cocktail? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!
Highlights How did writing about stocks, bonds, and commodities eventually lead Kara to a career covering cocktails and spirits? Why does Kara see cocktail recipes as a starting point rather than a strict set of instructions? How does writing cocktail recipes on individual cards change the way Kara approaches storytelling? How can two rums taste so dramatically different when they're both made from sugar cane? Why did early Tiki pioneers blend multiple styles of rum into a single cocktail? How did the fierce rivalry between Don the Beachcomber and Trader Vic help shape Tiki cocktail culture? What gives rhum agricole its distinctive grassy, funky character? What exactly makes Jamaican rum so funky, and what does a dunder pit have to do with it? Why does the Three Dots and a Dash cocktail literally wear its name in its garnish? Why did Don the Beachcomber impose a two-drink limit on his famously potent Zombie cocktail? How does the type of ice you use change a cocktail? Why should you stop thinking of rum as one category from one part of the world?
About Kara Newman Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!
To learn more, visit https://www.nataliemaclean.com/409.
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