On Wednesday, November 8, the Bonnaroo Instagram account posted an update on ticket prices, which can be read below:
“Bonnaroo is incredibly important to each and every one of us who works to make it happen each year, and we know how special this experience is to you. We are proud of this community that we have built together. In the spirit of the Roo community and communication, we wanted to give you a heads up as we prepare for the annual presale.
Ticket prices are going to look different this year, and here’s why:
When you purchase your presale tickets, you’ll see a new price that includes all fees upfront — the only additions at checkout will be your chosen shipping option and your locally applicable sales tax.
For the first time in more than a decade, we’re also making a notable base price increase. This increase will still be far less than inflation over that time. The cost of producing this magical world has increased and our goal is to be as transparent with you as possible. To continue to deliver the quality experience you have to come to love and appreciate, prices need to go up just slightly.
The Farm is truly the most magical place on Earth and 2024 is going to be an incredible year. We can’t wait to see you next summer!”
Bonnaroo’s official website has a tab for tickets, displaying the message: “Be the first to know about the presale, lineup, tickets, and more for 2024!” Below it are prompts to sign up via text (for US numbers only) or email. For now, that’s the only direction related to when tickets will go on sale, but especially eager fans can go ahead and book a hotel here.
James Harden‘s second game as a member of the Los Angeles Clippers is happening in a pretty familiar venue. Harden and the Clippers made their way to the Barclays Center on Wednesday night to take on the Brooklyn Nets, which appear on the list of former Harden squads. While he got to the Clippers by way of the Philadelphia 76ers, he was a member of the Nets before that.
Harden’s time with the Nets didn’t exactly end in the most positive way, but it did mean he got linked up with Daryl Morey in Philadelphia. And then, his time with the Sixers ended in large part because his relationship with Morey deteriorated, which the fans in Brooklyn decided to bring up on Wednesday night. While Harden shot free throws during the game’s first quarter, the fine folks in the Barclays Center decided to serenade him with a “Daryl Morey” chant.
Nets fans at Barclays Center were chanting “Daryl Morey” as James Harden was about to shoot his free throws pic.twitter.com/YFzcilHmgb
The chant did not work out, though, as the former NBA MVP converted from the charity stripe.
After a lengthy offseason saga that revolved around his request for a trade right before the start of free agency, Harden finally got his wish and was sent to the Clippers last month alongside P.J. Tucker. In return, the Sixers received a collection of picks and players.
But she just told her Hotties what’s next on Instagram. On Wednesday night, November 8, Meg released “Cobra (Rock Remix)” featuring Spiritbox, a Canadian heavy metal band, alongside a brand-new visualizer.
“Cobra” already had rock-charged undertones, but the remix predictably amps up the guitar riffs and adds a verse from Spiritbox’s lead vocalist Courtney LaPlante, who ethereally sings, “I am shedding my skin / I need to harden my heart / To protect myself from the pain / Leave me alone in the dark / I am shedding my skin / I need to harden my heart / To protect myself, but the pains remains within.”
A slideshow on TikTok has been bringing people to tears because it’s a touching slice of life that describes what it is like to love, lose and find oneself again. The story is centered around a text conversation between Charlotte and EM, who recently broke up and are heading into college.
Charlotte is still in love with Em, but they don’t feel the same.
The conversation starts with Charlotte texting Em out of the blue to thank them for helping her with her college application. Charlotte has recently been accepted to New York University, and Em is also looking forward to moving into a dorm room when school starts.
Charlotte (blue text) has no problem sharing her feelings for Em (gray text).
Charlotte then reminds Em of how they used to peel oranges for her every morning and she still doesn’t know how to do it herself.
Then, Charlotte explained what she’s learned and how she has changed since the break up.
Em reassured Charlotte that there are still plenty of opportunities to find love.
However, even though Em is clear that their relationship is over they continue to reassure her that someone is out there for her.
The two had a heartfelt, kind exchange, but Em remained clear that their relationship was over, and it was in Charloette’s best interests that they stopped communicating. Em wants to keep old wounds closed and wants Charlotte to be open to finding someone else. That won’t happen if they remain close.
The two exchanged final “I love yous.” But Em’s was different.
Days, weeks, months, possibly more than a year later, against Em’s wishes, Charlotte reached out again with a poignant message.
Sadly, the texted was delivered green. So Em most likely had blocked Charlotte.
It’s incredible how a quick text exchange between exes can be loaded with so much emotion, tension, truth, kindness, and backstory. The exchange between Charlotte and Em is like a 3-act play where we see where these two people are, where they’ve been and feel the conflict that keeps them apart. Finally, in the end, our main character, Charlotte, overcomes her pain and learns to be self-sufficient. But Em doesn’t want to hear from her and may never know that she finally learned to be self-sufficient. What a heartbreaking twist.
Can somebody please interview Charlotte and Em and turn this into a movie? We need to see how they met. What things were like when the relationship was going well and why they broke up. It would also be wonderful to know where they are now.
The slideshow has been seen over 6 million times on TikTok, and the overwhelming response has been tears.
“I lost it at ‘loved’ and went crazy at ‘I peeled my orange today,’” Mari (Taylor’s Version) wrote. “The ‘i peeled my orange today’ with the green bubble sent goosebumps down my whole body. Crying for Charlotte,” Mads added.
Despite being a San Diego-born foodie with viticulture in her blood, I’ve only just recently traveled to the Valle de Guadalupe, Baja Mexico’s premier wine-and-dine destination. That “travel blind spot” is fully on me. The Valley of Guadalupe is not the little-known winemaking region it once was — it’s a famous travel locale. Celebrities like Lana del Rey vacation there. And seeing that “the Valle” is a quick (and beautiful) 90-minute drive south of the border from San Diego, it’s the perfect weekend getaway for Southern Californians.
Last month, I finally decided to see what the hype was about and spent a long weekend immersed in this Ensenada wine region — where over 200 wineries and three of the 50 Best Restaurants in Latin America dot five vineyard-covered valleys. Somewhere between savoring rich cabernets paired with mouthfuls of grilled lamb, sipping crisp pet-nat between slurps of freshly harvested oysters, and getting lost in the horizon of an infinity pool more times than I can count, the Valle burrowed its way into my heart. No wonder it’s been christened “Mexico’s Tuscany” by The New York Times.
What Makes the Valle so Special?
Melanie Gordon
There’s a reason the Valle de Guadalupe was recognized as the third-best wine region of 2022 (USA Today 10 Best Readers’ Choice). What’s the secret ingredient? I’d say regional diversity that translates both the wine and the food it accompanies. Mineral-rich soil paired with a Mediterranean microclimate means flavorful, abundant agriculture. Fresh-off-the-boat mariscos from nearby Ensenada — an internationally recognized seafood capital — further expands the culinary range of this little valley. Not only did I taste the Valle’s diversity on my palate during my visit, I also noticed it in thought, architecture, and winemaking methodology.
Winemakers, restaurateurs, chefs, and hoteliers from all corners of the world have made their mark on the Valle over the last 80+ years. In fact, the very first vine in the Valle de Guadalupe was planted by Russians 150 years ago. That said, there’s still a deeply rooted tradition and heritage of wine production in the Valle — which you can appreciate in the region’s long-loved varietals like Merlot and Cabernet-Sauvignon. Plus there’s a new generation of winemakers, crafting fresh offerings with white grapes like Chenin Blanc.
Open-air kitchens, farm-to-table (and pole-to-plate) gastronomy, sustainable viticultural practices, and luxury eco-hotels reflect a common value in the Valle: integration with and respect for nature. Perhaps best of all? This is a wine-focused destination far less saturated with tourists, and a heck of a lot less expensive than other famous viticultural regions of the world.
Where to Sip and Savor in The Valle
Melanie Gordon
Clos de Tres Cantos & Ariete
Melanie Gordon
Basking in the afternoon sun on my first day in the Valle, I sat down for an intimate lunch at Ariete. A young chef, Abraham Sepsas, mans the stunning outdoor kitchen surrounded by green cactus, purple flowers, and large boulders characteristic to the area. He and his team humbly plate a five-course meal (and kindly let me record their art form for the ‘Gram).
Each dish arrives perfectly paired with wine produced at Clos de Tres Cantos, the winery that hosts Ariete. The enchanting setting which is played up by Alejandro D’Acosta’s (Hugo D’Acosta’s architect brother) wine bottle and local rock-stacked building whose design reminded me of an ancient monastery. No surprise that the win maming here feels like a holy endeavor. My favorite vino of the day was “Nada” — a Petit Sirah and Tempranillo blend which I enjoyed with a hunk of melt-in-your-mouth local beef.
Pro Tip: I’d definitely stop by Ariete for lunch and walk around the grounds of Clos de Tres Cantos briefly, but save your winery tour/tasting for the next spot.
Bodegas de Santo Tomás & Villa Torél
Melanie Gordon
With over 135 years in Baja wine production, Bodegas de Santo Tomás is probably the most well-known winery in the region. Proof? When I brought home a bottle of their Cabernet, my parents had flashbacks of visiting the original Bodegas de Santo Tomás in downtown Ensenada way back in the 80’s!
Today, Bodegas de Santo Tomás has expanded to three locations. I visited the San Antonio tasting room since it boasts the best valley views and has an outstanding on-site restaurant (Villa Torél mentioned below). For a curated tour of Bodegas de Santo Tomás, book a tasting — take your pick from traditional wine tasting to Spanish bites with wine pairings, and history-infused tours.
If you’ve got an appetite for adventure, definitely reserve a sailboat tour. Villa Torél is a non-negotiable dinner spot. Color-bursting sunsets pair well with vino and mouthfuls of literally anything Chef Alfredo Villanueva Ulloa is cooking up in the kitchen… Pretty sure I can never eat rice again after savoring the flavors of his rice with beef tongue, which paired perfectly with BST’s Tempranillo-Cabernet.
Mogor Badán
Melanie Gordon
My afternoon tasting and tour at Mogor Badán felt like a hug to the soul. You’ll especially enjoy a tasting here if you want to take home some organic produce, which you can purchase at their farmer’s market on Wednesdays and Saturdays from 11 a.m.-1 p.m.. The tranquil grounds of this family-owned vineyard, ranch and winery, run by jefa (bosslady), Natalia Badán, are also home to sweet ranch dogs, mewling kittens, and a stunning black rooster with iridescent feathers.
Ms. Badán, along with her children, carry on the tradition set in motion by her Swiss-French parents in the 1950s — right in the heart of the Valle de Guadalupe. Regenerative and sustainable practices are a pillar at Mogor Badán, where classic French and Swiss grape blends make room for a bubbly white blend (Monema), introduced by Violeta Jiménez, a young female winemaker in the valley. After my tour, the good vibes were carried right along to a fanciful dinner amid the mountains surrounding the Valle at perhaps the best restaurant in the region… Deckman’s.
Deckman’s El Mogor
Melanie Gordon
Undoubtedly, Deckman’s is a gem on the Mogor property. Drew Deckman, the Valley’s shining Michelin Star chef prides himself on “zero kilometer” sourcing. Dining at Deckman’s should be at the top of your Valle de Guadalupe “to-do” list. If I had to recommend one menu item… well, I couldn’t. So get both the mouthwatering lamb and the pulpo (octopus), and watch it be prepared before your eyes at the open-concept grill. For me, the cherry-on-top (or shall I say, digestif on top) of this evening was sipping a glass of Amarguito J.J.: an aromatic orange fortified wine that Juan Cristobal Rubio Badán (Ms. Badán’s son) has begun producing with the heritage orange trees of his family’s ranch.
Take home a bottle from El Mogor or purchase by the glass at Deckman’s.
JC Bravo
Melanie Gordon
My welcome to the JC Bravo winery was a family affair. The Bravos — Juan Carlos Bravo, his wife, their four adult children, and two adorable chihuahuas — own and operate one of the only wineries founded by multi-generation Valle de Guadalupe natives. It’s also one of the only remaining dry-farmed vineyards in the valley, meaning there are no special irrigation techniques used to water the grapes. Their 34-acre property is the most beautiful I toured in the valley, and their grapes grow alongside watermelons and other sweet fruits. The Bravos have lovingly tended to their vineyard and farm using old-school (all by hand) processes since the 1940’s, when Mr. Bravo’s grandfather planted Carignan and Palomino Fino grapes. In addition to delectable wines, the Bravo’s produce marvelous marmalades from their fruit harvests. I took home a guava spread to accompany my morning toast, but it lasted just a short while due to my sweet tooth.
If you’re in the Valle for a special occasion, I highly recommend arranging to have dinner in the vineyard at JC Bravo with chef Francisco Javier Gallegos. That was a dining experience I will never forget. I mean, look at that setting! JC Bravo’s wines can also be purchased and delivered right to your doorstep with Nossa Imports.
Bloodlust Wine Bar
Melanie Gordon
Sitting inside a head of garlic is something I never thought possible — or, really — I never thought of at all. But amongst the “new wave” of establishments in the Valle de Guadalupe, you can do just that! Bloodlust Wine Bar’s psychedelic-novelty architectural space truly impressed me. Ample round windows allow for breeze and abundant natural light to flow through the space, where young, punk-rock clothed wait staff serve innovative small plates and pour up avant-garde natural wines from around the region.
If you’re looking for the trendiest spot in the Valle, pull up to Bloodlust Wine Bar. Music festivals and DJs often grace Bloodlust, where a butt-shaped wooden table holds the decks like a sacred altar space. There’s not a corner of the bulb that isn’t Insta-worthy, so don’t be afraid to get your shot. If you want to try a truly unique wine (albeit not very delicious), Bloodlust’s wine list includes a table-grape vino. If you prefer quality to novelty, order up a JC Bravo bottle.
Casa de Piedra & Conchas de Piedra
Melanie Gordon
When the chef says that your clams were clapping just 30 minutes ago, you know you’re about to feast on some fresh-ass seafood. Find yourself at Conchas de Piedra (aptly named “stone shells” in English), the on-site restaurant at Casa de Piedra — a winery established by the “godfather” of the Valle de Guadalupe: Hugo D’Acosta. Chef Gerardo Rojas Aguilar prepares marine delicacies — like roasted oysters with pork chicharon and seared abalone topped with delicate, pungent cilantro blossoms — that pair perfectly with the sparkling wines produced at Casa de Piedra’s facilities.
A simple order of oysters arrives (almost) too beautiful to eat; topped with edible purple flowers. As the love child of Drew Deckman’s Michelin kitchen and Casa de Piedra’s historic winery project, a fabulous brunch of artfully plated mollusks and flutes of bubbly make for a stellar start to a day of wine tasting in the Valle de Guadalupe. You can kill two birds with one stone by ordering Casa de Piedra’s wines while you eat instead of opting for the full tasting.
Casa Marcelo
Melanie Gordon
After breakfast at Casa Marcelo, you’re pretty much guaranteed to have a case of the J.A.M.S. That’s what I’ve coined that, “just-ate-must-sleep” feeling. So we’re heading to Ensenada and we’re talking cheese. Illegal cheese. Well, cheese that’s illegal in the U.S., where unpasteurized milk is outlawed!
The rebel in me loves that. I found myself dining with the owner of Casa Marcelo, Marcelo Castro Chacon, a fourth-generation Swiss-Italian carrying on the legacy of his family’s 100 years of cheese-making. If you find yourself dining alongside the owner of a restaurant like I did, always ask if they will order for you. In this case, his order arrived and my table was covered in Mexican ceramic dishware filled with traditional breakfast cuisines like borrego en salsa Verde (lamb in green sauce) and chilaquiles verdes (chilaquiles with green sauce). It was absolutely, mouth-wateringly, insane.
If you’re keen to tour the only cheese cave in Mexico (a great way to walk off a big breakfast), Mr. Chacon operates a cheese cellar in nearby Ojos Negros Valley, called La Cava de Marcelo, which you can tour and book via the restaurant.
Stay: Encuentro Guadalupe
Melanie Gordon
Peering out over the edge where blue water meets blue sky; the scene of the Valle de Guadalupe unfolds below the on-site pool and restaurant at Encuentro Guadalupe. If the star of the show isn’t the infinity edge pool (or the incredible “Suburban Worker” mezcal-hibiscus cocktail, Currito de Arrabal at TOBA), the surrounding ecological reserve sure is. (Though I’m not convinced it isn’t the Currito de Arrabal.)
I began each morning in the Valle with a cappuccino and mesmerizing views in the company of a local cat who’d made home at this chic eco-hotel (who would blame him?). Chain resorts and towering tourist hotels have never been my thing. I’m a girl of adventure. Encuentro’s rustic, widespread property provides just that. You’ll hop in a hotel van and be escorted to your room along a winding dirt road. Each of the 22 free-standing loft structures is built into the hillside of the valley and offers floor-to-ceiling windows with a remote-controlled blackout shade, a small private outdoor seating area with clay fire pit, and my personal favorite amenity: a white waffle weave bathrobe. The hotel is a perfect balance of romantic, modern, and minimalistic without trying too hard to be any of the above.
The only thing that I regret about my stay was not arranging a deep-tissue massage at the on-site spa! But I think I made up for it on my last night in the Valle when I sat in the hot tub and polished off the majority of an entire bottle of Amarguito J.J. under a full moon.I highly encourage you to follow this method on your stay.
About 35 minutes into this Wednesday’s (November 8) episode of New Heights With Jason & Travis Kelce, the Kelce brothers did a SeatGeek ad read. Jason, an All-Pro center for the Philadelphia Eagles, casually asked Travis, “You got anything you’re looking forward to going to?” Travis responded coyly, “Um, no. Not really. I might just say, ‘F*ck it,’ and just go somewhere nice. I don’t know. My skin is getting real pale, so I gotta go somewhere sunny.”
Jason asked, “Somewhere south?” Travis remained coy while all but confirming he will be in Argentina for The Eras Tour, saying, “Somewhere south? Closer to the equator. I don’t know.” The two-time Super Bowl champion broke character and cracked up when Jason pushed it even further with, “South of the equator?”
According to Page Six, Kelce is “definitely” headed to Buenos Aires, Argentina, “but he will make sure to return” on Sunday, November 12, for practice on Monday, November 13.
The Chiefs are enjoying their bye week in Week 10 of the NFL season after defeating the Miami Dolphins 21-14 last Sunday, November 5, in Frankfurt, Germany. Kansas City’s next game isn’t until Monday, November 20, against Jason Kelce’s Eagles at Arrowhead Stadium in Kansas City, Missouri.
Swift’s The Eras Tour will be in Rio De Janeiro, Brazil on November 17 and 19, but Swift (and Sabrina Carpenter) have a few days off before hitting São Paulo, Brazil on Friday, November 24, so, theoretically, Swift could travel back to Arrowhead Stadium (where the seed for this romance was planted in July) for the Super Bowl LVII rematch on November 20 — doubling as a Kelce family reunion she probably doesn’t want to miss.
The Denver Nuggets are flying high to start their title defense. The team finds itself 7-1 to start the 2023-24 campaign, which included a win over the Dallas Mavericks in their first In-Season Tournament matchup. But on Wednesday evening, the team got a bit of bad news regarding the health and availability of standout guard Jamal Murray.
According to Adrian Wojnarowski of ESPN, the hamstring injury that Murray suffered during a game against the Chicago Bulls over the weekend will cost him an extended period of time. The plan, according to Wojnarowski, is for Murray to take things slow as to not risk re-injuring himself, and as a result, he’s not expected to play again in the month of November.
Via ESPN:
The Nuggets are taking a cautious approach to assure there will be no lingering issues with the hamstring, and there’s an expectation that Murray will need three to four weeks to properly heal before returning to play, sources said.
While Denver is good enough that it should be able to navigate the next month — which includes In-Season Tournament games against the Clippers, Pelicans, and Rockets — it’s a tough pill to swallow for Murray, who was primed to build off of his exceptional postseason last year as he tries to earn the first All-Star or All-NBA nod of his career. Prior to his injury, Murray averaged 16.3 points and 7.4 assists in 30.9 minutes per game.
On Monday, November 6, Jennifer Hudson stopped by Late Night With Seth Meyersand discussed becoming an EGOT winner, dressing as Missy Elliott for Halloween, and overcoming her fear of public speaking to successfully host The Jennifer Hudson Show. It was a lovely exchange, but Hudson saved the relationship talk for Gayle King and the CBS Mornings crew. Hudson’s love life is a point of interest (again) this week, as a viral Backgrid paparazzi photo of Hudson and Common — an Emmy, Grammy, and Oscar winner, for those keeping score at home — holding hands in New York City is making the rounds. So, are they dating?
Jennifer Hudson and rapper Common were spotted holding hands in New York City. https://t.co/zrIgvRiuBA
“Professional Jennifer is doing well,” King said toward the end of the five-plus-minute segment. “Personally, is Jennifer doing well? Word on the street is you’re very happy [and in] a very nice relationship.”
Hudson confirmed she is, indeed, “very happy” before King politely added the caveat that Hudson’s relationship is “with someone who shall remain nameless,” which earned a belly laugh from Hudson. That’s when co-host and former NFL wide receiver Nate Burleson cut in more directly, saying, “So, you booed up?”
“Booed up?” Hudson responded. “Hmm, I think it’s more sophisticated than ‘booed up.’” Burleson pressed on with brave investigative journalism to further clarify whether Hudson is in a “situationship” or “entanglement,” to which Hudson said, “It’s definitely not an entanglement. That’s for sure!”
Dating rumors around Common and Hudson started bubbling in August 2022, shortly after news broke that they would be starring in the action-thriller Breathe. Hudson more or less shut the rumor mill down in September 2022. She told Entertainment Tonight, “People create their narratives of it, and it’s like, OK, you know, how you feel. We shot a film together, and he played my husband. We gotta eat in between those moments.”
To Hudson’s point, they were photographed together at Nobu in Malibu, California this February (as noted by People), and then, TMZ asked Hudson about it again this August. Hudson expertly side-stepped the question by saying, “Rumors say a lot of things, but he’s a beautiful man. I will give you that. That’s for certain.” Within the same report, TMZ relayed that unnamed sources told the outlet Common and Hudson had “been together for months.”
Neither Common nor Hudson have explicitly publicly confirmed that they are dating each other, but this week’s hand-holding and talk-show giddiness are the most convincing clues in our evidence pile.
Missy Elliott is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music Group.
Hamilton/Diplomatico/Rhum JM/For de Cana/istock/Uproxx
Regardless of what time of year it is and what the weather outside looks like, there’s never a moment we’d pass up a well-made, classic mojito. This traditional Cuban punch is fresh, and boozy, and makes us feel like we’re sipping it with our feet in the sand, no matter where we are. It’s a simple cocktail made up of white rum, lime juice, sugar, soda water, and fresh mint. That’s it.
The result of all of these ingredients intermingling is a sweet, minty, herbal, citrus-filled, highly refreshing cocktail we celebrate every day of the year. And while all the ingredients are important, it’s the rum that we’re most interested in.
Nick Jackson, head bartender at The Rum House in New York City has a specific flavor profile he looks for when crafting this cocktail. “A nice white rum with some interesting characteristics. A lighter or white rum is best because the mojito should have a light and refreshing profile.”
Not everyone agrees with Jackson. That’s why we went to the professionals for help. We asked a few well-known bartenders for their recommendations for the best rums (or rhum agricoles) to mix into a traditional mojito. Keep scrolling to see all of their picks.
Mojito is a refreshing cocktail known for its combination of mint, lime, sugar, and rum. A light rum is the best option in order to not overpower the other ingredients. Bacardi Superior is a good choice.
Tasting Notes:
It has a clean and light profile that pairs well with all the ingredients. It’s crisp and dry with vanilla, honey, a light nutty flavor, and light citrus peels.
Foursquare Probitas Rum
Foursquare
Nick Jackson, head bartender at The Rum House in New York City
For something more adventurous, Probitas Rum is my favorite, which blends rum from Foursquare in Barbados and Hampden Estate in Jamaica, the latter of which adds the characteristic funk Jamaican rums are known for.
Tasting Notes:
The tropical rum notes pair nicely with the fresh mint (don’t overdo it on the muddling), lime, and the effervescence of the soda.
I’m usually reaching for my go-to workhorse, Plantation 3 Stars. This bottling brings the best flavors of the Caribbean together to play a much-needed role in today’s cocktail culture.
Tasting Notes:
A nose of brown sugar and honey moves into a palate of molasses, vanilla, gentle spices, and dark chocolate.
Hamilton 86 Demerara Rum
Hamilton
Mike DeCamp, director of operations of Jester Concepts in Minneapolis
I want something to be more flavor-forward I would use something like Hamilton 86 Demerara because of the unrefined sugar flavor. It has a beautifully dirty flavor and makes you want to make sure you taste it in your drink.
Tasting Notes:
A lot is going on with this rum. There are notes of dried fruits, molasses, oak, and gentle spices. All of these flavors work in unison with the mint and lime in the traditional mojito.
Havana Club Añejo Blanco is a popular choice for a mojito. Based on the original Cuban recipe, this popular rum is matured in an oak barrel before being blended and then rested for another two months. It’s complex, flavorful, and great more than a mojito.
Tasting Notes:
Its light and crisp profile with subtle vanilla and citrus notes complements the fresh mint and lime in the cocktail. It creates a refreshing and well-balanced mojito.
Diplomatico Planas Rum
Diplomatico
Grigore Priocchi, bar manager at R.AIRE Restaurant in Hamptons Bays, New York
To make the best mojito, I use Diplomatico Planas White Rum. It’s aged for a full six years before being charcoal-filtered to remove its caramel color while maintaining its complex, rich flavor.
Tasting Notes:
Its creamy texture adds to the citrus of the lime juice and herbal notes of the mint. It gives you the feeling of being in the tropics.
Rhum J.M. Agricole. The mojito is all about refreshment, and what better than a freshly-pressed sugarcane distillate to offer a juicy fresh blast of Martinique volcanic terroir?
Tasting Notes:
This is a very flavorful rum with a ton of molasses and notes of mango and papaya blending harmoniously with the lime and mint.
Santa Teresa 1796 Rum
Santa Teresa
Reed Adelson, owner and beverage director at Virginia’s in New York City
We use Santa Teresa 1796. This popular solera-aged blend incorporates rums that are as old as 35 years old. It’s a little more complex than a white rum, but that’s what makes it so great for a mojito.
Tasting Notes:
We find this brings a distinct caramel note that cuts through the mint and citrus. It’s more complex than most rums that you’ll find as the base for a classic mojito.
Hamilton White Stache Rum
Hamilton
Kira Collings, bar manager at Hearth and Hill in Park City, Utah
When I’m making a mojito for myself, I like to do a split base with Hamilton White Stache Rum and Plantation Pineapple Rum. These rums add a nice layer of complexity without overpowering the freshness of the mint and lime.
Tasting Notes:
The White Stache brings in a hint of coconut, and then you get a light touch of pineapple and warm spices from the Plantation Pineapple Rum.
Flor de Cana 4 Year is the best for mojitos and for cocktails in general. It holds up to the fresh flavors of the freshly squeezed lime and fresh, aromatic mint. Their mission and efforts for being more sustainable also make you feel good about what is in your glass.
Tasting Notes:
It’s molasses sweet and sugary with light earthy, grassy flavors, and vanilla. All of which pair well with lime and mint.
One of the strangest things about being human is that people of lesser intelligence tend to overestimate how smart they are and people who are highly intelligent tend to underestimate how smart they are.
This is called the Dunning-Kruger effect and it’s proven every time you log onto Facebook and see someone from high school who thinks they know more about vaccines than a doctor.
The interesting thing is that even though people are poor judges of their own smarts, we’ve evolved to be pretty good at judging the intelligence of others.
“Such findings imply that, in order to be adaptive, first impressions of personality or social characteristics should be accurate,” a study published in the journal Intelligence says. “There is accumulating evidence that this is indeed the case—at least to some extent—for traits such as intelligence extraversion, conscientiousness, openness, and narcissism, and even for characteristics such as sexual orientation, political ideology, or antigay prejudice.”
Reddit user Gisgiii posed a question to the AskReddit subforum “What is a subtle sign that someone is really intelligent?” and the answers painted a clear picture of how smart people behave. They tend to be great communicators who understand their audience and are more concerned with getting things right than being right.
Here are 18 of the best answers.
1. They draw wisdom from multiple sources.
“They draw wisdom from multiple sources. Wait but that might be more wise than intelligent… But I guess those two tend to be seen together a lot,” — Puzzlehead-Engineer
2. They know their audience.
“They can switch up the way they talk to match the person they’re talking to without sounding condescending. They listen to how others learn and explain it in that person’s language of understanding,” — Wynonna99
3. They develop a keen sense for their job.
“I used to work with a doctor – Tom Howard – and the day I realized he was a genius was the time he guessed every single condition a patient of mine had based on minute pieces of information about him,” — Yodei_Mon
4. Curiosity.
“They are curious about everything. To be intelligent you need to be knowledgeable and you can’t be knowledgeable if you are never curious,” — soup54461
5. They’re great at conveying ideas.
“When they explain something they make you feel intelligent,” — gwoshmi
6. Considerate questions.
“They spend time thinking before asking a question,” — ParkMan73
7. They make hard ideas simple.
“They effortlessly communicate complex concepts in a simple way,” — joculator
8. They know what they don’t know.
“They know when their knowledge ends and say something to the extent of ‘i don’t know and anything else i say on this topic is ignorant speculation,'” — blutoboy
9. They ask great questions.
“They can ask really good questions.”
“Edit: to anyone not understanding what mean, I’m talking about people who ask “really good questions”, not just any questions, really good ones. I don’t know how one would achieve this skill(I know I haven’t),” — milkmanbran
10. They don’t pretend to know everything.
“They aren’t afraid to say they don’t know the answer to a question,” — xchernx
11. They change their minds with new information.
“They admit to changing their mind about something,” — FarAwayAdventure
12. They pivot well.
“They apply knowledge from one realm into a new and relevant situation,” — soubestitch
13. They are open-minded.
“They can genuinely consider an idea which opposes their worldview without necessarily accepting it,” — paidshill29
14. They use analogies.
“People who use analogies to explain concepts to others. It’s a form of code-switching and integrating concepts on the fly and is a clear indicator someone is both socially and conceptually intelligent,” — SwimmerAutomatic2488
15. They don’t argue.
“I think intelligent people are more willing to calmly debate/discuss, rather than argue. Like, you explain to them why you disagree, and they listen to you and ask further questions about your viewpoint before offering a different perspective; as opposed to an unintelligent person, who would just resort to insults when other people disagree with them,” — AngelicCinnamonBun
16. They learn from mistakes.
“Admitting when they’re wrong and being willing to learn from mistakes,” — siyl1979
17. A sense of humor.
“Humor. I think that truly funny people are often very smart and cognizant of the different ways an idea can be humorous on several levels. They also know their audience. I think the difference between say a Jeff Foxworthy and a Dave Chappelle and a Bo Burnham is their audience and their interests,” — biscuitboi967
18. A love of learning.
“They say they love learning and they learn something new every day. Then they listen more than talk,” — throwingplaydough
This article originally appeared on 12.04.21
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