Kara Newman is a notable figure in the world of spirits and cocktails, known for her writing in The Wall Street Journal, The New York Times, The Washington Post, Food & Wine and authoring seven cocktail books. As a writer, author and spirits educator, she has created a unique set of cocktail decks. We sat down with Kara to discuss the recent launch of her cocktail decks and chat about inspiration, innovation and cocktail culture.
PURSUITIST: What inspired you to author these decks, and how do you hope that readers use them?
KARA: This is a project that was brought to me by Smith Street Books. What I like about the card deck format is the spontaneity: compared to a book, where every page is always in order, a deck of cocktail recipes means you can select a card at random, or shuffle them to change the order of the drinks. I hope readers will find a new favorite drink from using the decks.
Can you share a memorable experience or story from your research or writing process that significantly influenced these decks?
KARA: While researching the Gin deck, I came across a new-to-me drink: the Enzoni, a Negroni and gin sour mash-up created by Vincenzo “Enzo” Errico in the early 2000s at the famed NYC bar Milk & Honey (now closed). Just before the deck was published, a new bar opened in Long Island City called Bar Enzo, from an alum of Milk & Honey. Although it’s not related to Errico, I was sorry to see the Enzoni is not on the new bar’s menu – I think it’s a missed opportunity, really.
How do you approach the balance between classic cocktail recipes and modern innovations in mixology?
KARA: The drinks in the cocktail decks include a mix of classic cocktails and newer “modern classic” cocktails. They’re all intended to be easy to make at home – this isn’t an homage to fat-washing and other high-end mixology techniques.
What are some common misconceptions about spirits and cocktails that you aim to clarify through your writing?
KARA: That cocktails have to be overwrought and esoteric. Most bar techniques are rooted in practicality, and drinks don’t have to be overly complicated to be enjoyable.
In your opinion, how has the cocktail culture evolved in recent years, and what trends do you see shaping its future?
KARA: Cocktail culture is no longer a novelty. In the 2000s and early 2010s, bar pros and consumers were rediscovering “forgotten” drink recipes, spirits and techniques. Now it’s expected that every bar and restaurant will know how to make a decent Martini or Negroni. Looking ahead, I see a lot of those classics being mashed up together – like a “Negroni Colada” I tried recently. And some of these hybrid drinks may wind up being tomorrow’s next classic cocktails.
