Kara Newman

Which drinks are getting you through these last wintry days? Coffee and tea-based warmers, bracing nightcaps, sweet treats? I love a London Fog but need more variety in my mugs.

That Breakfast Martini with a view!

These beautiful drinks! An honor to see these drinks come to life.

Thank you! Lovely photos. Hope you’re finding some good drinks. And I’d honestly love to know which ones you don’t enjoy. Research is a process!

This Trendy Bar Flex Is Driving Up Prices — and Cocktail Lovers Are Buying In Bars are reviving classic cocktails using vintage spirits from the 1950s through the 1990s, recreating period-accurate recipes with the same bottlings originally used. This focus on history, authentic...

How much would you pay for a glass of liquid history? $35? $75? More? My latest for @foodandwine is about the vintage cocktail trend www.foodandwine.com/vintage-cock...

Donate to Jimmy's Heart Surgery and Recovery, organized by Jimmy Carbone Surprise news about my health - in 2 weeks, now December 16 , I am havi… Jimmy Carbone needs your support for Donate to Jimmy's Heart Surgery and Recovery

Jimmy’s done so much for the industry. Please donate and/or signal boost as you can

gofund.me/6449c5738

A Piano Bar Can Be Anything You Want It to Be — Resy | Right This Way A small flier affixed to my refrigerator door reminds me of one of my all-time favorite date nights: Bobby Short…

One of the highlights of 2025 was running around NYC’s piano bars in the name of “research” for this story blog.resy.com/2025/12/pian...

NYC’s Little India —what’s left of it— is gloriously lit up tonight

How We Drink: 5 Things That Define Cocktail Bars Right Now — Resy | Right This Way In 2025, what even is a cocktail bar, anyway? Cocktail culture is thriving — but it’s also changing fast.

If a “cocktail” doesn’t have to contain alcohol, and a “bar” can be anything from an Airstream to an all-day cafe, what exactly is a cocktail bar in 2025? My latest for Resy: blog.resy.com/2025/11/cock...

Fully “mirrored” zero-proof drink menus, the search for the next tequila, and more 2026 drink predictions. My latest crystal ball gazer for @wineenthusiast is right here www.wineenthusiast.com/culture/indu...

AI is coming for our cocktails. I already hate it. www.wineenthusiast.com/culture/ai-c...

Seeking new vodkas, for upcoming review column. Details for where to send ‘em: www.wineenthusiast.com/submit-for-r...

The “world’s most expensive” cocktails are back. Would you order one?
www.wineenthusiast.com/culture/spir...

Today’s adventures in recipe development: editor asking “are we using British lemonade or American lemonade here?”

Thank you for talking with me for this story - your sake knowledge is so inspiring

American Sake Is Having a Major Moment A small but growing cadre of producers are brewing inventive bottles with cult followings—and they’re even exporting to Japan.

Great @karanewman.bsky.social story on the rise of American sake, a time when domestically grown sake rice + local ingredients like jalapeño + Navajo tea are making it our own drink！

#sake #domesticsake #日本酒 #米製日本酒

How to Make a Never-Ending ‘Infinity Cocktail,’ According to Bartenders Whiskey fans have been building “infinity bottles” for several years. They mix and match various drams and then top them up so the bottle is never empty and perpetually changing. Now, some bartenders ...

My "infinite Negroni," which has been evolving in my refrigerator since 2018, makes an appearance in Food and Wine today. Fun to see my home bar in such esteemed company! (Thanks, @karanewman.bsky.social!) www.foodandwine.com/how-to-make-...

This is what happened when Thomas Keller asked me to leave the French Laundry Thomas Keller is a legendary chef. Chronicle critic MacKenzie Chung Fegan hadn’t met him, until she went to the French Laundry and he asked her to leave.

Such a good read! 👏👏👏

Thomas Keller asked me to leave the French Laundry. It turned into my most extraordinary night as a critic www.sfchronicle.com/food/restaur...

Favorite news source that’s not the NY Times, WSJ or Washington Post? Looking to cast my net a bit wider

So one of the horses running the Kentucky Derby this year is named Journalism. Every time I see “I’m betting on Journalism” or “Journalism will win” I get a flash of false hope

linkedin post screenshot: Ken Cheng - I want to connect with you, emotionally) Al will never be able to write like me. Why? Because | am now inserting random sentences into every post to throw off their language learning models. Any Al emulating me will radiator freak yellow horse spout nonsense. 1 wiite all my emails, That's Not My Baby and reports like this to protect my data waffle iron 40% off. 1 suggest all writers and artists do the same Strawberry mango Forklift. The robot nerds will never get the better of Ken Hey can | have whipped cream please? Cheng. We can tuna fish tango foxtrot defeat Al. We just have to talk like this. All. The. Time. Piss on carpet

unfollowing everyone on linkedin except this guy

😂

Today’s adventures in recipe development: how many mint leaves in a handful?

you can't spell "tariffs" without "FFS"

Didn’t know that! Will definitely look into that 🙏

Thanks, great tip!

It’s a good time to read more books. A library card + Libby + Kindle is saving my sanity

Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? They may be America’s least popular fry, but some chefs are still devoted to them.

Important news buried in this NYT story about steak fries: The Ground Round is coming back. I remember throwing peanut shells on the floor & I’m here for it

www.nytimes.com/2025/03/31/d...

Inbox: Canadian adventure travel provider boasting surge in bookings from Canadian travellers for 2025 & 2026. “Canadians are prioritizing travel within their country and choosing to support homegrown companies.”

Happy St Patrick’s Day! For a Wine Enthusiast story, I happily camped out at an Irish pub in the middle of NYC’s busiest train station ☘️
www.wineenthusiast.com/day-in-the-l...