400: Why Is The Daiquiri Used As A Litmus Test To See If A Bartender Can Make A Decent Drink?

Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is oleo saccharum and why is it a gorgeous way to sweeten sophisticated cocktails? What is tepeche and why do fermenting pineapples make a delicious cocktail?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, author of Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!

Highlights

Why did bartenders once spend 12 minutes shaking a single Ramos Gin Fizz?

What's the most unusual vessel Kaitlyn has ever served a cocktail in?

Why is the Hugo Spritz replacing the Aperol Spritz as one of today's hottest cocktails?

What makes Vancouver's historic Hotel Georgia cocktail so distinctive?

How did sailors accidentally create one of cocktail history's most useful ingredients?

How can you turn pineapple scraps into a naturally fermented drink instead of throwing them away?