TOTC 2012_Interior10.070912_FINALads.indd - Tales of the Cocktail
TOTC 2012_Interior10.070912_FINALads.indd - Tales of the Cocktail TOTC 2012_Interior10.070912_FINALads.indd - Tales of the Cocktail
Event Schedule presented by
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- Page 38 and 39: New Flavors For the Bar Chipotle So
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- Page 44 and 45: Dame Hall of Fame Luncheon 12:30 PM
- Page 46 and 47: Spirited Awards ® 7:00 PM to 11:00
- Page 48 and 49: ORLEANS C OFFEE E XCHANG E Official
- Page 50 and 51: notes _____________________________
Event Schedule<br />
presented by
tulane<br />
n. rampart<br />
11<br />
6<br />
13<br />
carondelet<br />
st. joseph st<br />
9<br />
loyola<br />
s. rampart<br />
o’keefe<br />
baronne<br />
lafayette<br />
girod<br />
16<br />
poydras<br />
st. charles<br />
Lafayette<br />
Square<br />
Warehouse<br />
District<br />
julia st<br />
tchoupitoulas<br />
18<br />
Central<br />
Business<br />
District<br />
14<br />
commerce<br />
perdido<br />
lafayette<br />
s. peters<br />
camp st.<br />
fulton<br />
convention center blvd.<br />
5<br />
gravier<br />
3<br />
26<br />
common<br />
22<br />
15<br />
magazine<br />
27<br />
7<br />
s. peters<br />
laza<br />
Spanish P<br />
canal<br />
25<br />
burgundy<br />
dauphine<br />
bourbon<br />
chartres<br />
12<br />
decatur<br />
iberville<br />
Canal<br />
Place<br />
wells<br />
1<br />
bienville<br />
4<br />
royal<br />
10<br />
2<br />
n. peters<br />
conti<br />
st. louis<br />
21<br />
23<br />
toulouse<br />
Mississippi River<br />
Woldenburg Riverfront Park<br />
Canal Street Ferry<br />
24<br />
st. peter<br />
8<br />
French<br />
Quarter<br />
19 20<br />
orleans<br />
17<br />
— <strong>the</strong> <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® Street Guide to New Orleans —
T he T ales <strong>of</strong> T he C o C k T ail ® sT reeT guide T o new orleans<br />
<strong>the</strong> hoTel monTeleone<br />
event venues<br />
1 Hotel Monteleone, 214 Royal Street<br />
2 Royal Sonesta Hotel, 300 Bourbon Street<br />
3 Aiden Gill, 550 Fulton Street<br />
4 Arnaud's French 75, 813 Bienville Street<br />
5 The Chicory, 610 South Peters Street<br />
6 Contemporary Arts Center, 900 Camp Street<br />
7 Domenica Restaurant, 123 Baronne Street<br />
8 Erin Rose, 811 Conti Street<br />
9 Generations Hall, 310 Andrew Higgins Drive<br />
10 Hotel Mazarin, 730 Bienville St.<br />
11 The Hotel Modern 936 Saint Charles Avenue<br />
12 House <strong>of</strong> Blues, 225 Decatur Street<br />
13 Hyatt Regency New Orleans, 601 Loyola Avenue<br />
14 Lafayette Square, 500 St. Charles Avenue<br />
15 L<strong>of</strong>t 523, 523 Gravier Street<br />
16 The Martine Chaisson Gallery, 727 Camp Street<br />
17 Muriel’s Jackson Square, 801 Chartres Street<br />
18 Museum <strong>of</strong> <strong>the</strong> American <strong>Cocktail</strong>,<br />
Convention Center Blvd. at Julia St.<br />
19 Napoleon House, 500 Chartres Street<br />
20 New Orleans Pharmacy Museum, 514 Chartres Street<br />
21 The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
22 Omni Crescent, 535 Gravier St.<br />
23 Omni Royal Orleans, 621 Saint Louis Street<br />
24 One Eyed Jacks, 615 Toulouse Street<br />
25 Ritz-Carlton Hotel, 921 Canal Street<br />
26 Whiskey Blue, W New Orleans, 333 Poydras Street<br />
27 Windsor Court, 300 Gravier Street<br />
Follow Napoléon. See page 26 for details.<br />
Lobby<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong>® Bookstore<br />
Shots <strong>of</strong> Inspiration presented by Octavia Books<br />
10 th Anniversary <strong>Cocktail</strong> Tour,<br />
presented by St. Germain Elderflower Liqueur<br />
The Bitters Market<br />
SAVEUR Snack Stand<br />
CarouseL bar<br />
Radio Broadcasts and Tasting Rooms<br />
royaL baLLrooms a & b<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® Shop and Registration<br />
<strong>Cocktail</strong> Kingdom<br />
royaL baLLrooms C & d<br />
Tasting Rooms<br />
Queen anne baLLroom<br />
Seminars<br />
bonnet Carre room<br />
Tasting Rooms<br />
orLeans room<br />
Lagniappe Lounge (limited access)<br />
bienviLLe and iberviLLe rooms<br />
Tasting Rooms<br />
La nouveLLe orLeans baLLroom<br />
Seminars<br />
riverview room<br />
Seminars<br />
vieux Carre room<br />
Reincarnation Room (limited access)<br />
<strong>the</strong> royal sonesTa<br />
aCadia suite rooms<br />
Tasting Rooms<br />
regaL suite<br />
Tasting Rooms<br />
FLeur de Lis room<br />
Seminars and Tasting Rooms<br />
grand baLLroom north<br />
Seminars<br />
irvin mayFieLd’s Jazz PLayhouse<br />
Seminars and Tasting Rooms<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 1
table <strong>of</strong> contents<br />
01<br />
sTreeT guide To new orleans<br />
03<br />
regisTraTion and highlighTs<br />
05<br />
saveur snaCk sTand<br />
07<br />
seminars<br />
19<br />
TasTing rooms<br />
34<br />
ComPlimenTary evenTs<br />
38<br />
sPeCial evenTs<br />
45<br />
inviTaTion only evenTs<br />
47<br />
<strong>of</strong>fiCial CoCkTail reCiPe<br />
48<br />
noTes<br />
2 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ®
egisT raT ion<br />
RegistRation<br />
Tuesday - Saturday | 9:30 AM to 6:00 PM<br />
Royal Ballrooms A & B | Hotel Monteleone<br />
Will Call • Media, Presenter, and Sponsor Check-In • On-Site Ticket Sales • All Package Pick-Up<br />
(Founder's Day, Native Spirits, Taste & Tour) • Raffle • <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® Shop<br />
oRleans C<strong>of</strong>fee RoasteRs<br />
Wednesday - Saturday | 8:30 AM-10:30 AM<br />
Criollo Bar | Hotel Monteleone<br />
Pick up your Orleans C<strong>of</strong>fee Roasters Voucher at registration to redeem your cup <strong>of</strong> joe!<br />
new oRleans CoCktail touR<br />
Wednesday - Saturday | 4:00 PM to 5:30 PM<br />
Hotel Monteleone Lobby | Hotel Monteleone<br />
Led by Joe Gendusa | Presented by St-Germain Elderflower Liqueur | $40<br />
In 2002, <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> started not as <strong>the</strong> international celebration it is today, but a small ga<strong>the</strong>ring to<br />
commemorate <strong>the</strong> 1st New Orleans <strong>Cocktail</strong> Tour. Join us as we celebrate <strong>the</strong> tour’s 11th year with a spirited romp<br />
through <strong>the</strong> French Quarter. Enjoy a welcome cocktail from St-Germain and explore <strong>the</strong> famous venues that have<br />
made New Orleans a cocktail destination.<br />
stReet food and go Cups<br />
Sunday, July 29 | 2:00 PM to 5:00 PM<br />
Lafayette Square, 500 St. Charles Avenue<br />
Presented by Bittermens, Breckenridge Distillery, Cuca Fresca Cachaça, Firefly Sweet Tea Vodka,<br />
Hoosier Momma, Leblon Cachaca, Martin Miller's Gin, OXLEY Gin, Sailor Jerry Rum, Where Y'at<br />
Complimentary with Tasting Room Bracelet<br />
Stop by Lafayette Square, where <strong>the</strong> city’s best food trucks will be paired with world-renowned<br />
mixlogists as <strong>the</strong>y dish out gourmet cocktails and cuisine. Grab some grub, a good drink, and a picnic<br />
table for lunch unlike anything else at <strong>Tales</strong> <strong>2012</strong>.<br />
Featured Food Trucks: Brigade C<strong>of</strong>fee, Foodie Call, Frencheeze, La Cocinita, Meltdown Pops,<br />
Slider Shack, Sucre, Taceaux Locetaux<br />
live stReaming fRom nola.Com<br />
Look for this logo to see which events will be live streaming via NOLA.com,<br />
<strong>the</strong>n join us online!<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 3
Taste this<br />
Pairing at <strong>the</strong><br />
SAVEUR<br />
Snack Stand!<br />
Thursday<br />
2:00–3:30 PM
<strong>2012</strong> saveur snack stand<br />
s aveur snaC k sT and<br />
wednesday, July 25, <strong>2012</strong><br />
10:00 AM to 11:30 AM Spicebox Rye Whisky presents <strong>the</strong>ir whisky chilled and neat paired with Canadian Bacon BLTs<br />
12:00 PM to 1:30 PM Waqar and Control C Piscos from Chile present <strong>the</strong> winning cocktails from <strong>the</strong> Puro Chile event<br />
in NYC paired with Chilean Ceviche with Tuna and Shrimp<br />
2:00 PM to 3:30 PM Tito’s Handmade Vodka presents Tito’s Cherry-Vanilla Limeade paired with BBQ Pulled-Pork Sliders<br />
and Apple Pies<br />
4:00 PM to 5:30 PM BULLDOG Gin presents Jasmine-Spiked London Lemonade paired with<br />
Lemon BULLDOG & Tonic Cupcakes<br />
thuRsday, July 26, <strong>2012</strong><br />
10:00 AM to 11:30 AM Wild Hibiscus presents <strong>the</strong> Royalty paired with a Hibiscus Flower with Chevre, Chive, and Black Pepper<br />
12:00 PM to 1:30 PM Woodford Reserve ® Bourbon presents <strong>the</strong> Bluegrass Breeze paired with Hush Puppies<br />
with Bourbon Butter<br />
2:00 PM to 3:30 PM Tito’s Handmade Vodka presents Tito’s Negronis paired with Penne à la Tito’s and Watermelon Ice<br />
4:00 PM to 5:30 PM El Dorado Demerara Rum presents a Seven Seas Grog featuring Barritt’s Ginger Beer paired with<br />
Brownies topped with Rum Whipped Cream<br />
6:00 PM to 7:30 PM Russian Standard ® Vodka presents <strong>the</strong>ir vodka chilled and neat paired with Russian Pirozhkis<br />
fRiday, July 27, <strong>2012</strong><br />
10:00 AM to 11:30 AM Vitamix presents <strong>the</strong> Garden Party and Fruit Salad <strong>Cocktail</strong>s<br />
12:00 PM to 1:30 PM Mandarine Napoléon presents an Iced C<strong>of</strong>fee <strong>Cocktail</strong> using Mandarine Napoléon and Bittermens New<br />
Orleans C<strong>of</strong>fee Liqueur paired with Chocolate Croissants and Mandarine Napoléon Marmalade<br />
2:00 PM to 3:30 PM Pallini Limoncello presents The PLB (Pallini, Lemon, and Bitters) paired with Pallini Popsicles<br />
4:00 PM to 5:30 PM Russian Standard Vodka presents <strong>the</strong> Moscow Mule paired with Blinis<br />
satuRday, July 28, <strong>2012</strong><br />
10:00 AM to 11:30 AM Tanqueray Gin presents <strong>the</strong> First Drink <strong>of</strong> <strong>the</strong> Last Day<br />
12:00 PM to 1:30 PM Stoli ® Vodka presents cocktail creations featuring its newest flavors: Stoli ® Salted Karamel, Stoli ® Hot,<br />
and Stoli ® Sticki, served alongside Hot & Sticki wings.<br />
2:00 PM to 3:30 PM Pallini Limoncello presents <strong>the</strong> Pallini Raspicello Lime Rickey paired with Limoncello<br />
Ice Cream Cookie Sandwiches<br />
4:00 PM to 5:30 PM Breckenridge Bourbon presents <strong>the</strong> Rocky Mountain Rickshaw paired with Indian<br />
Samosas and Bourbon Chutney<br />
please visit SAVEUR.com/snackstand for Recipes<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 5
seminars<br />
e venT sC hedule <strong>2012</strong><br />
seminars<br />
wednesday, July 25<br />
The Ups & Downs <strong>of</strong> Running<br />
Multiple Venues<br />
10:00 AM to 11:30 AM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Ms. Franky Marshall with Olivier<br />
Bon, Tad Carducci, Pierre-Charles Cros,<br />
Susan Fedr<strong>of</strong>f, Romee de Goriain<strong>of</strong>f,<br />
Julie Reiner<br />
Presented by William Grant & Sons USA<br />
What is <strong>the</strong> motivation for operating<br />
several establishments Hear from<br />
panelists who run more than one<br />
successful operation as <strong>the</strong>y delve into<br />
<strong>the</strong> challenges <strong>of</strong> being owner, operator,<br />
tastemaker, and mood-shaper at several<br />
places while staying current and<br />
nurturing each location.<br />
Bringing Service Back!<br />
10:00 AM to 11:30 AM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Bridget Albert with Tony<br />
Abou-Ganim, Tobin Ellis, Allen Katz,<br />
Leo Robitschek<br />
Presented by Heaven Hill Distilleries<br />
Bartending IS hospitality. A bartender<br />
selflessly becomes a friend, teacher,<br />
or psychologist while creating a<br />
good memory for <strong>the</strong>ir guest. The<br />
pr<strong>of</strong>essional bartender’s position in <strong>the</strong><br />
media is growing and <strong>the</strong>re are many<br />
growing pains along with it. We will<br />
openly discuss how hospitality has<br />
evolved, where we are today, and <strong>the</strong><br />
future <strong>of</strong> service behind <strong>the</strong> bar.<br />
Part 1: From <strong>Cocktail</strong> Napkin<br />
to <strong>Cocktail</strong> Bar: How To Open<br />
Your Own Bar<br />
10:00 AM to 11:30 AM<br />
Riverview Room, Hotel Monteleone<br />
Led by Philip Duff with Bobby Heugel,<br />
Hanna Lee, Paul Pacult, Rizo Popovic,<br />
Tristan Stephenson<br />
Presented by BarSmarts<br />
Seminar One - Before You Open<br />
Mix <strong>the</strong> art and business <strong>of</strong> cocktails.<br />
This series <strong>of</strong> three pr<strong>of</strong>essional<br />
seminars dives deep into <strong>the</strong> business<br />
behind making drinks. We will discuss<br />
developing your concept, finding<br />
locations, and marketing. Upon<br />
completion, you’ll receive <strong>of</strong>ficial<br />
certification from <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
and BarSmarts.<br />
Meet <strong>the</strong> Two Harrys<br />
10:30 AM to 12:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Anistatia Miller with Jared<br />
Brown, Erik Lorincz<br />
Presented by Martini & Rossi<br />
At <strong>the</strong> dawn and dusk <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong>’s<br />
Golden Age, Harry “The Dean” Johnson<br />
and Harry Craddock documented<br />
its evolution on both sides <strong>of</strong> <strong>the</strong><br />
Atlantic–yet mystery surrounds <strong>the</strong>m.<br />
Where did <strong>the</strong>y come from What did<br />
<strong>the</strong>y do after <strong>the</strong>y left <strong>the</strong> bar Join<br />
a surprising journey through <strong>the</strong> lives<br />
and accomplishments <strong>of</strong> <strong>the</strong> cocktail’s<br />
greatest champions—<strong>the</strong> two Harrys.<br />
Bittercube Hands-On Handmade<br />
Bitters Lab<br />
11:00 AM to 12:30 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Ira Koplowitz & Nick Kosevich<br />
Presented by Bombay Sapphire East Gin,<br />
Terra Spice and Bittercube Bitters<br />
Experience a hands-on tutorial<br />
for creating bitters, with over 140<br />
botanicals from around <strong>the</strong> world.<br />
Smell and taste <strong>the</strong> herbs, spices, barks,<br />
roots, and flowers, formulate a batch <strong>of</strong><br />
bitters as a group, and receive a bottle<br />
<strong>of</strong> <strong>the</strong> completed batch in <strong>the</strong> mail!<br />
The Rise <strong>of</strong> High-Pro<strong>of</strong> Spirits<br />
12:30 PM to 2:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Christy Pope and Chad<br />
Solomon with Allen Katz, Lisa Laird<br />
Presented by Laird’s, Louis Royer<br />
Cognacs, Perry Tot's Navy Strength Gin,<br />
Slow and Low Rye<br />
Delve deep into high-pro<strong>of</strong> liquors,<br />
sampling <strong>the</strong>m both straight and in<br />
cocktails that emphasize <strong>the</strong>ir flavor,<br />
not <strong>the</strong>ir strength. Learn <strong>the</strong> nature <strong>of</strong><br />
flavor extraction and concentration at<br />
<strong>the</strong> higher end <strong>of</strong> <strong>the</strong> pro<strong>of</strong> spectrum<br />
and <strong>the</strong> palate-pleasing benefits <strong>the</strong>se<br />
spirits provide.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 7
Redefining <strong>the</strong><br />
Modern <strong>Cocktail</strong><br />
Sandeman ®<br />
on <strong>the</strong><br />
Rocks<br />
Ice-filled rocks glass<br />
Sandeman Founders<br />
Reserve Porto<br />
to cover<br />
orange wedge<br />
mint sprig<br />
Pleasure Reinvented<br />
facebook.com/sandemanporto www.sandeman.eu<br />
Please enjoy our fi ne wines in a responsible manner. SANDEMAN ® Porto.<br />
©<strong>2012</strong> Imported by Pernod Ricard USA, Purchase, NY<br />
Congratulations to Colin Boilini from The Rail (IN), winner <strong>of</strong> <strong>the</strong> TOC Mixing It Up:<br />
<strong>2012</strong> Porto <strong>Cocktail</strong> Competition.<br />
Boilini created <strong>the</strong> “Sporting Chance” cocktail and will be featured at <strong>the</strong> Sandeman<br />
Spirited Dinner at Arnaud’s, at <strong>the</strong> <strong>Cocktail</strong> Apprentice Lunch at <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
and on Saveur.com along with <strong>the</strong> three runners-up.<br />
Recognized around <strong>the</strong> world for its iconic label and intrigue, Sandeman is reinventing<br />
pleasure one Porto cocktail at a time.
e venT sC hedule <strong>2012</strong><br />
seminars<br />
Secrets from Incredible<br />
Restaurant Bars<br />
12:30 PM to 2:00 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Jacob Briars with Cameron<br />
Bogue, Elayne Duke, Naren Young<br />
Presented by Don Julio Tequila and<br />
Ketel One Vodka<br />
The restaurant bar is coming into its own,<br />
with a unique approach to cocktails and<br />
service. Learn how to build a cocktail<br />
program that complements <strong>the</strong> food and<br />
style <strong>of</strong> <strong>the</strong> venue with insights from <strong>the</strong><br />
world’s best restaurant bars.<br />
Part 2: From <strong>Cocktail</strong> Napkin<br />
to <strong>Cocktail</strong> Bar: How To Open<br />
Your Own Bar<br />
12:30 PM to 2:00 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Dushan Zaric with Dale DeGr<strong>of</strong>f,<br />
Phillip Kirschen-Clark, Paul Pacult, Rizo<br />
Popovic, Andy Seymour<br />
Presented by BarSmarts<br />
Seminar Two - Opening<br />
Mix <strong>the</strong> art and business <strong>of</strong> cocktails.<br />
This series <strong>of</strong> three pr<strong>of</strong>essional seminars<br />
dive deep into <strong>the</strong> business behind<br />
making drinks. We will discuss developing<br />
your concept, finding locations, and<br />
marketing. Upon completion, you’ll<br />
receive <strong>of</strong>ficial certification from <strong>Tales</strong><br />
<strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® and BarSmarts.<br />
Tiki Host to <strong>the</strong> Stars, Stephen Crane<br />
1:00 PM to 2:30 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Martin Cate<br />
Presented by Appleton Estate Jamaica Rum<br />
A Tinseltown Tale <strong>of</strong> Mai Tais, movie<br />
stars, and murder. Uncover <strong>the</strong> littlediscussed<br />
third man in <strong>the</strong> great historic<br />
tiki trifecta: Joseph Stephen Crane <strong>of</strong><br />
<strong>the</strong> legendary Beverly Hills nightspot,<br />
The Luau.<br />
Bittercube Hands-On Handmade<br />
Bitters Lab<br />
11:00 AM to 12:30 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Ira Koplowitz & Nick Kosevich<br />
Presented by Bombay Sapphire East Gin,<br />
Terra Spice, Bittercube Bitters<br />
Experience a hands-on tutorial<br />
for creating bitters, with over 140<br />
botanicals from around <strong>the</strong> world.<br />
Smell and taste <strong>the</strong> herbs, spices, barks,<br />
roots, and flowers, formulate a batch <strong>of</strong><br />
bitters as a group, and receive a bottle<br />
<strong>of</strong> <strong>the</strong> completed batch in <strong>the</strong> mail!<br />
Building a World-Class Bar Team<br />
3:00 PM to 4:30 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Sean Finter<br />
Presented by Tanqueray Gin<br />
Clever marketing, a great drink program,<br />
and a cool location get customers<br />
through <strong>the</strong> door...great staff keep <strong>the</strong>m<br />
coming back. Industry-leading teams<br />
don’t just do things better, <strong>the</strong>y do<br />
<strong>the</strong>m fundamentally differently. Peek<br />
behind <strong>the</strong> curtain at some recruiting<br />
and leadership lessons from <strong>the</strong> best in<br />
<strong>the</strong> business.<br />
Part 3: From <strong>Cocktail</strong> Napkin<br />
to <strong>Cocktail</strong> Bar: How To Open<br />
Your Own Bar<br />
3:00 PM to 4:30 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Philip Duff and Dushan Zaric<br />
with Martin Cate, Bobby Heugel, Phillip<br />
Kirschen-Clark, Steve Olson, Paul Pacult,<br />
Rizo Popovic, Julie Reiner<br />
Presented by BarSmarts<br />
Seminar 3 - After You Open<br />
Mix <strong>the</strong> art and business <strong>of</strong> cocktails.<br />
This series <strong>of</strong> three pr<strong>of</strong>essional seminars<br />
dive deep into <strong>the</strong> business behind<br />
making drinks. We will discuss developing<br />
your concept, finding locations, and<br />
marketing. Upon completion, you’ll<br />
receive <strong>of</strong>ficial certification from <strong>Tales</strong><br />
<strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® and BarSmarts.<br />
Bedroom Brands: How to Launch<br />
Your Spirit with No Budget<br />
3:30 PM to 5:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Benedict Simpson with<br />
Adam Elmegirab<br />
Presented by Bittermans and<br />
Dr. Adam Elmegirab's Bitters<br />
Explore <strong>the</strong> recent trend <strong>of</strong> boutique<br />
‘own brands’ and learn how a lack <strong>of</strong><br />
capital or previous experience is no<br />
obstacle to taking a half-baked brand<br />
concept to <strong>the</strong> global stage. Topics<br />
include: conceptualizing and starting,<br />
production obstacles and how to sidestep<br />
<strong>the</strong>m, social media, trademarking,<br />
customs and excise, risk, and more.<br />
A Forager’s Pharmacy<br />
4:00 PM to 5:30 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Lauren Mote with Chef<br />
Jonathan Chovancek, Danielle Tatarin,<br />
David Wolowidnyk<br />
Preservation specialists show you<br />
how to develop an arsenal <strong>of</strong> truly<br />
unique ingredients using wild flowers,<br />
plants, spices, and fruits. Hands-on<br />
techniques will include infusions,<br />
tisanes, tinctures, tonics, solvent<br />
extractions, enfleurage, steam<br />
distillation, cold pressing, and more.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 9
e venT sC hedule <strong>2012</strong><br />
seminars<br />
thuRsday, July 26<br />
Pisco Wars: Peru vs. Chile Since 1613<br />
10:00 AM to 11:30 AM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Steve Olson with Charles<br />
de Bournet, Duggan McDonnel,<br />
Guillermo Toro-Lira<br />
Presented by Encanto Pisco and<br />
Kappa Pisco<br />
Who can lay claim to pisco’s origins<br />
Does Peru or Chile have a richer history<br />
and a stronger tradition <strong>of</strong> producing<br />
Pisco Discover which style <strong>of</strong> Pisco<br />
you prefer to tipple and shake into<br />
your Pisco Sours and Pisco Punch.<br />
Fruit <strong>of</strong> <strong>the</strong> Still<br />
10:00 AM to 11:30 AM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Paul Clarke with Bobby<br />
Heugel, Jorg Rupf<br />
Presented by Imbibe and Laird's<br />
Taste and discover spirits made from<br />
apples, peaches, pears, and o<strong>the</strong>r fruits,<br />
and <strong>the</strong> history <strong>of</strong> aged fruit spirits and<br />
eau de vie. Discuss <strong>the</strong> use <strong>of</strong> fruit spirits<br />
in classic and contemporary cocktails,<br />
including flavor balance and pour costs<br />
that should be considered when mixing.<br />
Tasting <strong>the</strong> World’s Greatest Spirits<br />
10:00 AM to 11:30 AM<br />
Riverview Room, Hotel Monteleone<br />
Led by Sean Ludford & Paul Pacult<br />
Presented by Ultimate Spirits Challenge<br />
This once-in-a-lifetime spirits tasting<br />
event will feature one dozen <strong>of</strong><br />
Ultimate Spirits Challenge’s <strong>2012</strong><br />
Chairman Trophy winners. Sample each<br />
<strong>of</strong> <strong>the</strong> winning classics blind, as though<br />
you are an Ultimate Spirits Challenge<br />
judge, and try to guess which trophy<br />
winner is which.<br />
The Drunken Botanist: A Preview<br />
10:30 AM to 12:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Eric Seed with Amy Stewart<br />
Presented by Aveze Gentiane Liqueur,<br />
Combier’s Elixir, Combier’s Kummel,<br />
Haus Alpenz<br />
Horticulture writer and author <strong>of</strong> <strong>the</strong><br />
forthcoming The Drunken Botanist,<br />
Amy Stewart shares some <strong>of</strong> her more<br />
extraordinary findings on <strong>the</strong> dizzying<br />
array <strong>of</strong> plants that are transformed<br />
into alcohol. Explore gentian, violets,<br />
Senegalese trees, sorghum, and some<br />
unexpected surprises.<br />
Tea Totalers - From Plant to <strong>Cocktail</strong><br />
11:00 AM to 12:30 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Don Lee with Chris Patino,<br />
Roderick J. Markus<br />
Presented by Pernod Ricard USA<br />
Brew and taste every major category<br />
<strong>of</strong> tea as you learn about <strong>the</strong> history,<br />
harvesting, and production <strong>of</strong> teas.<br />
Presenters will discuss and demo<br />
different methods <strong>of</strong> extracting tea and<br />
applying it to cocktails.<br />
Curaçao: The Ultimate<br />
Guide To The World’s Favorite<br />
Liqueur Flavor<br />
12:30 PM to 2:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Philip Duff with Alexandre<br />
Gabriel, David Wondrich<br />
Presented by Pierre Ferrand Dry Curaçao<br />
Thrill! Listen! Gasp! Weep! The real<br />
history <strong>of</strong> every bar’s most important<br />
cocktail liqueur flavor. Encompassing<br />
<strong>the</strong> Idiot’s Guide to Citrus, <strong>the</strong> evolution<br />
<strong>of</strong> liqueur strengths and sweetness, why<br />
everything tastes better with orange,<br />
and brand-new research on <strong>the</strong> role <strong>of</strong><br />
curaçao in <strong>the</strong> birth and evolution <strong>of</strong><br />
<strong>the</strong> modern cocktail.<br />
A Distiller’s Dream<br />
12:30 PM to 2:00 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Freddy May & Gable Erenzo<br />
Presented by Hudson Whiskies<br />
and Glenfiddich<br />
Explore <strong>the</strong> dreams and challenges<br />
faced by he who sets his heart on<br />
building a whisky distillery. Learn <strong>of</strong><br />
whisky pioneers through <strong>the</strong> ages—from<br />
1800’s Scottish Highlands to <strong>the</strong> modern<br />
American Craft Distillery.<br />
The Emperor’s New Nose: Aroma<br />
Re-imagined<br />
12:30 PM to 2:00 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Benedict Simpson with<br />
Aaron Rodonis<br />
Presented by Grey Goose<br />
One person has successfully wrestled<br />
with both <strong>the</strong> science and <strong>the</strong> industry<br />
<strong>of</strong> aroma: Luca Turin. Learn about <strong>the</strong><br />
man and his controversial work coupled<br />
with practical application <strong>of</strong> his <strong>the</strong>ories<br />
within <strong>the</strong> world <strong>of</strong> spirits and cocktails.<br />
Reconsidering <strong>the</strong> Gin & Tonic<br />
1:00 PM to 2:30 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Jason Wilson with Adam<br />
Bernbach, Oscar Diez<br />
Presented by G’Vine Gin<br />
The Spanish have elevated this<br />
British-born drink almost to an art<br />
form—<strong>of</strong>fering dozens <strong>of</strong> premium<br />
gins, varieties <strong>of</strong> tonic water, and<br />
garnishes from limes to berries, spices,<br />
and herbs. Discuss <strong>the</strong> history <strong>of</strong><br />
<strong>the</strong> G&T, honoring its traditions and<br />
contemporary experiments.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 11
evenT sChedule <strong>2012</strong><br />
seminars<br />
Making Your Own Vermouth<br />
1:30 PM to 3:00 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Jackson Cannon with Nicole<br />
Lebedevitch, Kevin Martin, Bob McCoy<br />
Presented by Plymouth Gin<br />
The Eastern Standard team leads a handson<br />
demonstration <strong>of</strong> <strong>the</strong> ingredients and<br />
process <strong>of</strong> making vermouth. Attendees<br />
receive a starter kit with recipe booklet,<br />
herb/spice packet, and small bottle <strong>of</strong><br />
<strong>the</strong> finished product.<br />
Sugar: How Sweet It Is!<br />
3:00 PM to 4:30 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Camper English with David Cid<br />
Presented by Bacardi USA<br />
Discover sugar cane’s history, harvesting<br />
and processing, and its worldly varieties.<br />
Study sugar in distillation and take<br />
a peek at <strong>the</strong> global sugar/molasses<br />
market that provides <strong>the</strong> base for<br />
rum. Explore sugar and syrup’s use in<br />
cocktails, including viscosity, saturation,<br />
inversion, and clarification.<br />
Traditional Chinese Medicinal<br />
Ingredients<br />
3:00 PM to 4:30 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Danielle Tatarin with Nancy<br />
Chow, Lauren Mote<br />
Presented by Campari and Wild Turkey<br />
Looking back into <strong>the</strong> history <strong>of</strong> spirits,<br />
<strong>the</strong>re are many references to alcoholic<br />
drinks being used and prescribed to<br />
help cure ailments. Explore <strong>the</strong> herbs<br />
and ingredients commonly used in<br />
traditional Chinese medicine and how<br />
<strong>the</strong>y can be applied classically to<br />
modern mixed drinks.<br />
True/Untrue: Exploring Bar<br />
World Myths<br />
3:30 PM to 5:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Wayne Curtis with Dave Arnold,<br />
David Wondrich<br />
Presented by Don Julio Tequila and<br />
George Dickel Tennessee Whisky<br />
Does that two-year-old bottle <strong>of</strong><br />
vermouth ruin a martini Does it make<br />
a difference if you use sour mix ra<strong>the</strong>r<br />
than fresh limes in your margarita<br />
Put several common myths <strong>of</strong> cocktail<br />
making to a blind taste test to help sort<br />
fact from fiction.<br />
Salts & Bubbles<br />
4:00 PM to 5:30 PM<br />
The New Orleans Cooking School,<br />
524 Saint Louis Street<br />
Led by Darcy O’Neil<br />
Pharmacists’ techniques from <strong>the</strong> early<br />
days <strong>of</strong> <strong>the</strong> soda fountain can provide<br />
great insight for <strong>the</strong> modern bartender.<br />
Walk through <strong>the</strong> steps <strong>of</strong> creating a<br />
perfect soda fountain drink: creating<br />
<strong>the</strong> soda water, proper carbonation<br />
techniques, preparing syrups, and<br />
building <strong>the</strong> drink.<br />
fRiday, July 27<br />
The World’s World-Class Spirit: Rum!<br />
10:00 AM to 11:30 AM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Sean Ludford & Paul Pacult<br />
Presented by Rum For All<br />
Trace rum’s pedigree from <strong>the</strong> earliest<br />
beginnings <strong>of</strong> sugarcane in New Guinea<br />
through <strong>the</strong> discovery <strong>of</strong> distillation in<br />
sou<strong>the</strong>rn Asia to Columbus’ planting <strong>of</strong><br />
sugarcane in <strong>the</strong> New World. Includes<br />
a blind tasting <strong>of</strong> 12 <strong>of</strong> <strong>the</strong> world’s most<br />
highly acclaimed rums.<br />
Cognac: The Barkeep’s<br />
Forgotten Friend<br />
10:00 AM to 11:30 AM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Dave Broom & Tristan<br />
Stephenson with Jean-Louis Carbonnier<br />
Presented by BNIC and EU<br />
Why isn’t Cognac an obvious bartender<br />
choice when developing cocktails<br />
Discuss <strong>the</strong> flavors <strong>of</strong> Cognac, where<br />
<strong>the</strong>y come from, and what <strong>the</strong>y mean.<br />
Take a historical walk through <strong>the</strong><br />
vineyards and distilleries, and discover<br />
how to make a classic Cognac cocktail<br />
more exciting for <strong>the</strong> modern palate.<br />
Aperitif Culture: from Italy<br />
to Argentina<br />
10:00 AM to 11:30 AM<br />
Riverview Room, Hotel Monteleone<br />
Led by Martín Auzmendi with Carlo<br />
Contini, Federico Cuco<br />
Presented by Cynar<br />
Argentina has a unique cocktail culture,<br />
in part because <strong>of</strong> influence from Italian<br />
immigrants. Argentina’s most popular<br />
drinks are Italian vermouth and aperitifs,<br />
which mix with <strong>the</strong> local tradition <strong>of</strong> wine<br />
and soda water. Experience this wonderful<br />
blend <strong>of</strong> cultures and styles firsthand.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 13
presents<br />
First Drink <strong>of</strong> <strong>the</strong> Night<br />
Get your night <strong>of</strong>f to a stylish start, raise a glass with<br />
Tanqueray. Please join us for classic cocktails crafted<br />
by Global Tanqueray Ambassador Angus Winchester<br />
and NYC Tanqueray Ambassador Rachel Ford.<br />
Wednesday 5:00 PM – 6:30 PM<br />
Saturday 5:00 PM – 6:30 PM<br />
Carousel Bar and Criollo Lounge<br />
Hotel Monteleone<br />
RSVP required.<br />
Email FirstDrink@bonniercorp.com with selected day(s).<br />
Invitation admits one guest and is non-transferable.<br />
All attendees must be at least 21 years <strong>of</strong> age.<br />
PLEASE DRINK RESPONSIBLY.<br />
TANQUERAY London Dry Gin. 100% Grain Neutral Spirits. 47.3% Alc/Vol.<br />
©<strong>2012</strong> Imported by Charles Tanqueray & Co., Norwalk, CT.
e venT sC hedule <strong>2012</strong><br />
seminars<br />
C<strong>of</strong>fee: The Missing Ingredient<br />
10:30 AM to 12:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Amy Zavatto with Trevor Corlett,<br />
Cora Lambert, Michael Philips, Troy Sidle<br />
Presented by Kahlúa<br />
When was <strong>the</strong> last time you had a great<br />
c<strong>of</strong>fee-centric cocktail Learn about<br />
different flavor pr<strong>of</strong>iles in bean varietals<br />
and how <strong>the</strong>y complement particular<br />
spirits. Get to know a little bit about<br />
roasting, fine-tune your recipes, and<br />
master different brew methods.<br />
The Spirit <strong>of</strong> Spirits<br />
10:30 AM to 12:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Derek Brown with Ron Cooper,<br />
Fa<strong>the</strong>r Bill Daley, Tim Master, Eric Seed<br />
Presented by Haus Alpenz, Bénédictine,<br />
Chartreuse, Del Maguey Mezcal<br />
Religion and alcohol have been<br />
mutually dependent on each o<strong>the</strong>r<br />
throughout history and have played an<br />
important part in <strong>the</strong> development <strong>of</strong><br />
religious ceremonies and hospitality.<br />
Explore everything from religious rituals<br />
to monk-made liquors, and <strong>the</strong> sacred<br />
origins <strong>of</strong> spirits.<br />
Russian Drinking Culture<br />
12:30 PM to 2:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Dmitry Sokolov with<br />
Vyacheslav Lankin, Roman Milostivy,<br />
Marat Sadarov, Vladimir Zhuravlev<br />
Presented by Diageo<br />
A deep dive into <strong>the</strong> world history <strong>of</strong><br />
Russian alcohol: The Golden Age <strong>of</strong><br />
vodka, and <strong>the</strong> history <strong>of</strong> Smirnov, <strong>the</strong><br />
Moscow Mule and James Bond’s Vodka-<br />
Martini, bars <strong>of</strong> Russia and <strong>the</strong>ir drinks,<br />
and modern Russian cocktails.<br />
A Tale <strong>of</strong> Three Cities<br />
12:30 PM to 2:00 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Sebastian Reaburn with<br />
Jacob Briars, Simon Ford<br />
Presented by Plymouth Gin<br />
Focusing on San Francisco, London, and<br />
Melbourne, welcome some <strong>of</strong> <strong>the</strong> most<br />
influential cities, bars, and bartenders<br />
back from obscurity. Taste & discover<br />
<strong>the</strong> truth behind <strong>the</strong> Tom Collins, menus<br />
from <strong>the</strong> greatest bars <strong>of</strong> <strong>the</strong> 1860s, and<br />
answer <strong>the</strong> most important question<br />
<strong>of</strong> all: is Jerry Thomas’ Bon Vivant just a<br />
parochial local snapshot <strong>of</strong> what <strong>the</strong>y<br />
drank in New York, or a wide-ranging<br />
summary <strong>of</strong> <strong>the</strong> global trend<br />
Good to <strong>the</strong> Last Drop<br />
12:30 PM to 2:00 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Brad Farran & Nicholas Jarrett<br />
Consider some <strong>of</strong> <strong>the</strong> conservation issues<br />
that face <strong>the</strong> modern cocktail bar and<br />
drinker. From recycling to water usage,<br />
this seminar will start small and work<br />
towards describing a bar <strong>of</strong> <strong>the</strong> future.<br />
Plus, learn about <strong>the</strong> endeavor to create a<br />
zero-impact cocktail bar at Burning Man.<br />
How Every Sense is Tied to <strong>the</strong> O<strong>the</strong>r<br />
1:00 PM to 2:30 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Tony Conigliaro<br />
Presented by Pernod Ricard<br />
Explore how outside influences such<br />
as music, lighting, and aroma can<br />
dramatically alter <strong>the</strong> taste perception<br />
<strong>of</strong> a drink—and your establishment as<br />
a whole. Recent research from food<br />
scientists, psychology, and personal<br />
observation will be examined.<br />
The Process to Perfection<br />
1:00 PM to 2:30 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Robert Hess & Audrey Saunders<br />
Presented by Pernod Ricard<br />
Take your drinks to <strong>the</strong> next level and<br />
strive towards that elusive quality <strong>of</strong><br />
perfection in cocktail creation. This<br />
hands-on seminar examines technique,<br />
recipe selection and tuning, and how<br />
brand choices can play a critical role.<br />
A Workshop, The Making <strong>of</strong> Liqeuers<br />
3:00 PM to 4:30 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Dale DeGr<strong>of</strong>f with Matteo<br />
Luxardo, Jim Meehan, Alain Royer<br />
Presented by Anchor Distilling,<br />
Luxardo, Pagès<br />
A presentation <strong>of</strong> ingredients used<br />
in <strong>the</strong> production <strong>of</strong> Pagès Védrenne<br />
liqueurs: pits, barks, peels, roots, leaves,<br />
and seeds. Tastings include <strong>the</strong> 96%<br />
neutral raw spirit used in <strong>the</strong> making <strong>of</strong><br />
liquors vs. <strong>the</strong> 70% ABV spirit, infusions,<br />
and <strong>the</strong> final products.<br />
Advantageous Drinking:<br />
Drinking on <strong>the</strong> Offensive<br />
3:00 PM to 4:30 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Anu Apte<br />
Drinking is good for your health! Talk<br />
herbs and <strong>the</strong>ir respective health<br />
qualities when added to alcohol to<br />
make infusions, tinctures, and bitters—<br />
and taste cocktails that are examples<br />
<strong>of</strong> each. Attendees receive a special<br />
something endorsed by Swig Well,<br />
A Seattle Drinking Academy.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 15
Bottle Alley: Drinking <strong>the</strong><br />
Panama Canal<br />
3:30 PM to 5:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Jeff Berry with David Wondrich<br />
Presented by Bols Creme de Cacao, Bols<br />
Sloe Gin, Hendrick’s Gin<br />
The scandalous, murderous, delicious<br />
history <strong>of</strong> Panamanian alcohology. From<br />
1502 to 1945, <strong>the</strong> Isthmus <strong>of</strong> Panama<br />
took an epic journey from native Indian<br />
spit-beer to pirate punch. The cast <strong>of</strong><br />
characters includes Captain Morgan<br />
(<strong>the</strong> real one), Teddy Roosevelt, cocktail<br />
pioneer Jerry Thomas, and cocktail<br />
chronicler Charles Baker.<br />
The Art <strong>of</strong> Spirits Blending<br />
3:30 PM to 5:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Philip Duff with Carlos<br />
Camarena, Jean Sébastien Robicquet<br />
Presented by Excellia Tequila<br />
For <strong>the</strong> first time ever, two master<br />
blenders from opposite sides <strong>of</strong> <strong>the</strong><br />
world reveal <strong>the</strong> spirit world’s most<br />
secretive craft: blending. From Cognac<br />
to rum to tequila, single-malt to<br />
blended whiskey, even gin. Define <strong>the</strong><br />
line between art and craft.<br />
satuRday, July 28<br />
Spiritual Brews From India<br />
10:00 AM to 11:30 AM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Rohan Jelkie<br />
Presented by Feni<br />
For a country with one <strong>of</strong> <strong>the</strong> largest<br />
international liquor markets, India’s<br />
local brews are yet to be discovered by<br />
<strong>the</strong> rest <strong>of</strong> <strong>the</strong> world. From flowers to<br />
burnt rice, cashew apples to date palm,<br />
discover spirits that are native to this<br />
land and <strong>the</strong> stories behind <strong>the</strong>m.<br />
Talking Tequila - Sensory<br />
Science & Taste<br />
10:00 AM to 11:30 AM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Don Lee with Bobby Heugel,<br />
Jeehyun Lee, Kelley Slagle, David Suro,<br />
Phil Ward<br />
Presented by Tequila Herradura<br />
Blind taste with <strong>the</strong> panel and compare<br />
<strong>the</strong> scientific analysis to what <strong>the</strong>y<br />
actually taste in <strong>the</strong> glass. Then join <strong>the</strong><br />
discussion on how to most effectively<br />
speak about tequila—within <strong>the</strong><br />
industry and to consumers.<br />
New World Vermouth<br />
10:00 AM to 11:30 AM<br />
Riverview Room, Hotel Monteleone<br />
Led by Paul Clarke with Jackson<br />
Cannon, Neil Kopplin, Andrew Quady,<br />
Carl Sutton<br />
Presented by Citadelle Gin, Imbibe,<br />
Imbue Vermouth, Martin Miller’s Gin,<br />
Sutton Cellars, Quady Winery, Vya<br />
Explore modern styles <strong>of</strong> vermouth with<br />
three pioneering vermouth producers.<br />
Delve into <strong>the</strong> world <strong>of</strong> house-made<br />
vermouth and ways to create your own<br />
styles: flavor considerations, use in<br />
cocktails, and how house-made aperitifs<br />
can streng<strong>the</strong>n your drink program.<br />
Classic Canadian <strong>Cocktail</strong>s<br />
10:30 AM to 12:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Shawn Soole with Jay Jones,<br />
Danielle Tatarin, David Wolowydnik<br />
Presented by Caribou Crossing Canadian<br />
Whisky, Victoria Gin<br />
An in-depth look into <strong>the</strong> unknown<br />
past <strong>of</strong> Canadian <strong>Cocktail</strong> Culture. Taste<br />
classic Canadian cocktails such as <strong>the</strong><br />
Caesar, The Vancouver <strong>Cocktail</strong>, The<br />
Hotel Georgia <strong>Cocktail</strong>, and <strong>the</strong> Toronto.<br />
I Love/I Hate...COCKTAILS!<br />
10:30 AM to 12:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Claire Smith with Jacob Briars,<br />
Toby Checchini, Simon Difford, Allen<br />
Katz, Max Watman, Angus Winchester<br />
Presented by Belvedere Vodka<br />
When asked what your favorite cocktail<br />
is, do you struggle to remember <strong>the</strong><br />
last time you actually ordered one…or<br />
even paid for one Who is drinking <strong>the</strong><br />
cocktails we’re all dissecting and does<br />
anyone really care that you’ve grown<br />
<strong>the</strong> Mojito mint yourself Join <strong>the</strong><br />
debate for and against what we’ve all<br />
been secretly thinking.<br />
Gin Aroma Academy<br />
12:30 PM to 2:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Gary Hayward and Raj Nagra<br />
with Dr. George Dodd, Andrew Mirabito<br />
Presented by Bombay Sapphire Gin<br />
Learn more about <strong>the</strong> perception <strong>of</strong><br />
taste and how it relates to <strong>the</strong> overall<br />
flavor experience. Dr. George Dodd is<br />
<strong>the</strong> foremost expert on aromas and<br />
has developed <strong>the</strong> first ever complete<br />
GIN aroma kit. Analyze <strong>the</strong> entire<br />
category—24 different aromas—through<br />
a blind tasting <strong>of</strong> key gins.<br />
16 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
e venT sC hedule <strong>2012</strong><br />
seminars<br />
Agriculturally Anonymous<br />
12:30 PM to 2:00 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Bobby Heugel, Misty Kalk<strong>of</strong>en,<br />
Thad Vogler<br />
Presented by Clément, Del Maguey<br />
Mezcal, Mezcales de Leyenda, Siembra<br />
Azul, Rothman, Winter<br />
Explore <strong>the</strong> historical evolution <strong>of</strong><br />
spirits from agricultural products to<br />
industrialized products. Very little <strong>of</strong><br />
how bars operate today reflect <strong>the</strong><br />
seasonality <strong>of</strong> products, such as citrus.<br />
With access to a broader supply <strong>of</strong><br />
global spirits than ever, we politely ask:<br />
are we really serving classic cocktails…or<br />
industrialized beverages<br />
Tasteless: How Tastes Alter as We Age<br />
12:30 PM to 2:00 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Wayne Curtis & Darcy O’Neil<br />
Presented by Pernod Ricard<br />
“Mature taste” doesn’t necessarily<br />
involve smooth jazz and velour smoking<br />
jackets. How we perceive taste and<br />
aroma is a complex process—one that<br />
gradually evolves. Take a closer look<br />
at <strong>the</strong> evolution and what it means for<br />
cocktail preferences as we age.<br />
Tangled Up in Blue<br />
1:00 PM to 2:30 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by Jacob Briars with Philip Duff,<br />
Sebastian Reaburn<br />
Presented by Bols Blue Curaçao<br />
Let us take you into <strong>the</strong> sweet blue yonder<br />
with <strong>the</strong> liqueur that has made bad booze<br />
drinkable and good booze blue. How does<br />
color affect <strong>the</strong> perception <strong>of</strong> taste and<br />
aroma, how are <strong>the</strong> liqueurs made, and<br />
how has <strong>the</strong>ir evolution shaped cocktails<br />
past and present<br />
Beertails: The Most Chemically<br />
Complex CKTLS<br />
1:00 PM to 2:30 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Adam Seger with Doug Frost,<br />
Francesco Lafranconi<br />
Presented by Del Maguey, Hum Spirits,<br />
Vanberg & DeWulf Beer<br />
A properly made beertail starts with an<br />
exceptionally balanced cocktail. Enjoy<br />
unique flavor experiences: cocktail only,<br />
beer only, beer float with aroma coming<br />
through <strong>the</strong> head, cocktail and beer<br />
toge<strong>the</strong>r, and finally <strong>the</strong> cocktail at <strong>the</strong><br />
bottom with a hint <strong>of</strong> malt.<br />
The Ins and Outs <strong>of</strong> <strong>Cocktail</strong>s On Tap<br />
3:00 PM to 4:30 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Led by Matt Seiter with Kevin<br />
Diedrich, Scott Huth<br />
Presented by Drambuie and Lunazul Tequila<br />
Implementing cocktails on tap is one<br />
<strong>of</strong> many ways to make your bar more<br />
pr<strong>of</strong>itable. Learn how to obtain <strong>the</strong><br />
equipment needed, <strong>the</strong> costs your bar<br />
will incur, insights about this process,<br />
<strong>the</strong> full method <strong>of</strong> implementing, and<br />
batch a cocktail on tap for yourself.<br />
Anise: The Treasure <strong>of</strong> <strong>the</strong><br />
Mediterranean<br />
3:00 PM to 4:30 PM<br />
Queen Anne Ballroom,<br />
Hotel Monteleone<br />
Led by Francesco Lafranconi with Jared<br />
Brown, Mrs. Orietta Maria Varnelli,<br />
Anistatia Miller<br />
Presented by Anisette Marie Brizard, Arak<br />
Razzouk, Chinchón Seco, H.B. Pastis, Ouzo<br />
12, Pastis Prado, Pernod, Pontalier Anis,<br />
Ricard, Varnelli Anice Secco<br />
Take an incredible historical and<br />
cultural journey, including an exclusive<br />
tasting <strong>of</strong> anise-based liqueurs and<br />
aperitifs produced among some <strong>of</strong> <strong>the</strong><br />
most culturally rich Mediterranean<br />
countries. Plus, The Ordre Internationale<br />
des Anysetiers will launch <strong>the</strong> first<br />
U.S. chapter <strong>of</strong> <strong>the</strong> medieval guild <strong>of</strong><br />
Anysetier, established in 1263.<br />
The Top Ten <strong>Cocktail</strong>s <strong>of</strong> <strong>the</strong><br />
Last Ten Years<br />
3:00 PM to 4:30 PM<br />
Riverview Room, Hotel Monteleone<br />
Led by Charlotte Voisey<br />
Presented by William Grant & Sons USA<br />
In homage to <strong>the</strong> decade-long reign <strong>of</strong><br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® , a lively panel <strong>of</strong><br />
ten cocktail pr<strong>of</strong>essionals presents drinks,<br />
discussion, and a tasty look back at ten<br />
milestone drinks from an unparalleled era<br />
<strong>of</strong> cocktail rediscovery and innovation.<br />
A How & Why <strong>of</strong> Flavored Spirits<br />
3:30 PM to 5:00 PM<br />
Grand Ballroom North, Royal Sonesta<br />
Led by David Cid with Jacob Briars and<br />
Manuel Oliver<br />
Presented by Bacardi USA<br />
There’s no denying it, flavored spirits<br />
aren’t going away anytime soon! Join<br />
this expert panel composed <strong>of</strong> a Master<br />
Blender, a spirits expert, and a flavorist<br />
as <strong>the</strong>y shed light onto a somewhat<br />
misunderstood, yet highly successful<br />
segment <strong>of</strong> our industry.<br />
The Name Game<br />
3:30 PM to 5:00 PM<br />
Fleur De Lis Room, Royal Sonesta<br />
Led by Philip Duff & Angus Winchester<br />
Presented by Tanqueray London Dry and<br />
Tanqueray TEN<br />
Regardless <strong>of</strong> taste, one <strong>of</strong> <strong>the</strong> single<br />
most important factors in <strong>the</strong> success<br />
<strong>of</strong> a drink is a snappy name. Investigate<br />
<strong>the</strong> dark art <strong>of</strong> product naming and <strong>the</strong><br />
need for accuracy, plus share tips for<br />
name fame and not name shame.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 17
KICK OFF THE 10 TH ANNUAL<br />
TALES OF THE COCKTAIL<br />
FIRST STOP, PERU<br />
Join Portón—<strong>the</strong> world’s most adventurous spirit—<br />
in channeling <strong>the</strong> mystique and passion <strong>of</strong> Peru at <strong>the</strong><br />
Portón Glacial Masquerade<br />
HOTEL MONTELEONE<br />
ROOFTOP POOL<br />
TUESDAY, JULY 24, 1–5pm<br />
PORTÓN’S GLACIAL<br />
MASQUERADE<br />
Each year thousands climb <strong>the</strong><br />
sacred Ausangate mountain to<br />
wear masks, dance and honor <strong>the</strong> life<br />
giving waters <strong>of</strong> <strong>the</strong> Peruvian glacier.<br />
It’s also where <strong>the</strong> story <strong>of</strong> Portón<br />
begins. Join King <strong>Cocktail</strong>, Dale<br />
DeGr<strong>of</strong>f and Portón Master Distiller<br />
Johnny Schuler for a masquerade<br />
by <strong>the</strong> pool with Portón Punch,<br />
au<strong>the</strong>ntic bites, Peruvian beats,<br />
and festive masks.<br />
PORTÓN PUNCH<br />
1 750 mL bottle <strong>of</strong> Portón<br />
8 oz. Simple Syrup<br />
16 oz. Distilled Water<br />
10 oz. Fresh Lemon<br />
1 Fresh Pineapple<br />
Cut a fresh pineapple in squares<br />
about 1 /2 by 1 1 /2 inches; soak in<br />
simple syrup overnight. In <strong>the</strong><br />
morning, mix all ingredients in a<br />
large punch bowl. Use 3 or 4 oz. <strong>of</strong><br />
punch per glass, adding a square<br />
<strong>of</strong> <strong>the</strong> soaked pineapple to each.<br />
Lemon juice or simple syrup<br />
may be added to taste. Serve<br />
very cold. Serves 8-10 people.<br />
18 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
tasting rooms<br />
e venT sC hedule <strong>2012</strong><br />
tasting rooms<br />
tuesday, July 24<br />
Portón's Glacial Masquerade<br />
1:00 PM to 5:00 PM<br />
Pool Side, Hotel Monteleone<br />
Presented by Pisco Portón<br />
Each year, thousands climb <strong>the</strong> sacred<br />
Ausangate mountain to wear masks,<br />
dance, and honor <strong>the</strong> life-giving waters<br />
<strong>of</strong> <strong>the</strong> Peruvian glacier. It's also where<br />
<strong>the</strong> story <strong>of</strong> Portón begins. Join King<br />
<strong>Cocktail</strong>, Dale DeGr<strong>of</strong>f and Portón<br />
Master Distiller Johnny Schuler for a<br />
masquerade by <strong>the</strong> pool with au<strong>the</strong>ntic<br />
bites, Peruvian beats, and festive masks.<br />
Fonseca Bin 27 Warm Welcome<br />
2:00 PM to 4:00 PM<br />
Lobby, Hotel Monteleone<br />
Presented by Fonseca Bin 27<br />
A retro tradition gets a bit more<br />
interesting! Enjoy Bin 27’s rich, velvety<br />
full body and luscious blackcurrant and<br />
cherry flavors chilled & neat and in a<br />
classic Cold Ruby Punch—both paired<br />
with a warm cookie specially created<br />
for <strong>the</strong> occasion by SAVEUR.<br />
First Stop: Wines <strong>of</strong> France<br />
2:30 PM to 4:00 PM<br />
Front Steps, Hotel Monteleone<br />
Presented by Wines <strong>of</strong> France<br />
Kick <strong>of</strong>f <strong>the</strong> spirited week with a<br />
refreshing glass <strong>of</strong> wine or a Cobbler,<br />
served from <strong>the</strong> Wines <strong>of</strong> France<br />
Airstream. Discover why French wine is a<br />
great choice for any occasion, every day!<br />
CORZO Tequila Welcome<br />
Happy Hour<br />
5:30 PM to 7:30 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Corzo Tequila<br />
Join CORZO Ambassadors Justin Noel and<br />
Manny Hinojosa as <strong>the</strong>y share <strong>the</strong> story<br />
<strong>of</strong> CORZO while sampling <strong>the</strong> full range<br />
and mixing up some creative cocktails.<br />
wednesday, July 25<br />
Absolut Bloody Mary Bar<br />
8:30 AM to 10:30 AM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Absolut Vodka<br />
Does your morning need a little help<br />
Absolut Vodka’s best Bloody Mary in<br />
town just became your new best friend.<br />
Let Absolut put a little pep in your step<br />
with a Bloody Mary and an awesome<br />
fixings bar on <strong>the</strong> side.<br />
Welcome Brunch from Akvinta:<br />
N'awlins Done Right by <strong>the</strong> World's<br />
First Honest Vodka<br />
10:30 AM to 12:00 PM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Akvinta Vodka<br />
Join Akvinta, <strong>the</strong> world's first honest<br />
vodka and <strong>the</strong> drinks that started it<br />
all…for vodka that is! Fresh-made<br />
Bloody Marys, Screwdrivers, Moscow<br />
Mules and martinis provide you with a<br />
Mediterranean welcome alongside fresh<br />
fruits and cured meats.<br />
Come and Get it! <strong>Cocktail</strong>s<br />
Texas Style!<br />
10:30 AM to 12:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Dallas/Texas<br />
Texas hospitality and flavors as big<br />
as <strong>the</strong> Lonestar State. Join Dallas-Ft.<br />
Worth’s most accomplished bar talent,<br />
share <strong>the</strong> drinks that excite <strong>the</strong>m, and<br />
learn what makes cocktails in Texas tick:<br />
craft spirits, farm-fresh ingredients, and<br />
homegrown talent.<br />
A Journey Through Cold Distillation<br />
10:30 AM to 12:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by OXLEY Gin<br />
Join OXLEY Gin Ambassadors Jamie<br />
Evans and Justin Noels <strong>the</strong>y share <strong>the</strong><br />
story <strong>of</strong> OXLEY through taste, smell,<br />
vision, and touch. Explore <strong>the</strong> modern<br />
method <strong>of</strong> Cold Distillation and see<br />
in 4 unique stations exactly how this<br />
innovative method perfectly extracts<br />
flavors from our botanicals.<br />
OXLEY Gin Fresh Fruit Edible<br />
<strong>Cocktail</strong>s<br />
12:00 PM to 2:00 PM<br />
Front Steps, Hotel Monteleone<br />
Presented by OXLEY Gin<br />
OXLEY Gin and New Orleans’ very<br />
own Melt Down present three edible<br />
cocktails, made using cold-distilled<br />
OXLEY Gin. Come and titillate your taste<br />
buds with fresh fruit sorbet cocktails<br />
made using modern techniques.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 19
1<br />
The organic Sfusato lemons used to produce Pallini<br />
Limoncello are grown on what famous Italian coast<br />
3<br />
What<br />
What historical building and home to our third<br />
2 president is featured on <strong>the</strong> Jefferson’s Reserve bottle<br />
ginger beer-based cocktail is <strong>the</strong> delicious signature<br />
drink <strong>of</strong> Gosling’s Rum<br />
4<br />
In<br />
How well do you<br />
know your cocktails<br />
Submit <strong>the</strong> answers to <strong>the</strong>se questions for<br />
a chance to win a trip for two to Bermuda!<br />
what country is <strong>the</strong> actual Knappogue<br />
Castle located<br />
The Prize<br />
One lucky winner will win<br />
a trip for two to Bermuda for<br />
a three-day, two-night stay at <strong>the</strong><br />
fabulous Fairmont Hamilton,<br />
where <strong>the</strong>y will enjoy a Gosling’s<br />
Rum tasting with brand director<br />
Andrew Holmes. Airfare included.<br />
How to Submit<br />
To enter, email <strong>the</strong><br />
answers to <strong>the</strong> questions<br />
to CastleBrandsChallenge<br />
@bonniercorp.com.<br />
Submissions with correct<br />
answers will be entered<br />
into a pool where one<br />
winner will be chosen at random.<br />
Submissions will be accepted from July 24 through August 3. Contest ends August 3 at 11:59 p.m. EST.<br />
All submissions sent in after <strong>the</strong> contest ends will not be included in <strong>the</strong> final drawing.
e venT sC hedule <strong>2012</strong><br />
tasting rooms<br />
Pisco Pavilion<br />
12:30 PM to 2:00 PM<br />
Acadia Suite, Royal Sonesta<br />
Presented by Pisco<br />
Discover “<strong>the</strong> fastest-growing spirit in <strong>the</strong><br />
United States.” The PISCO PAVILION is a<br />
unique opportunity to taste <strong>the</strong> broadest<br />
range <strong>of</strong> piscos available. Understand<br />
how pisco is made, explore <strong>the</strong> grape<br />
varietals, discover pisco’s versatility, and<br />
rub elbows with noted pisco experts.<br />
Toasted Caramel Whiskey<br />
2:30 PM to 4:00 PM<br />
Bonnet Carre Rom, Hotel Monteleone<br />
Presented by Black Velvet Whiskey<br />
Introducing Black Velvet Toasted<br />
Caramel Whisky, a lush, smooth, and<br />
complex-flavored whisky. Taste this<br />
deliciously unique new expression in<br />
signature cocktail creations and sweet<br />
and savory delights.<br />
Olmeca Altos Tequila<br />
2:30 PM to 4:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Olmeca Altos Tequila<br />
Olmeca Altos, born in <strong>the</strong> highlands<br />
region <strong>of</strong> Jalisco, is a collaboration<br />
between <strong>the</strong> handcrafted work <strong>of</strong> Master<br />
Distiller Jesus Hernandez and <strong>the</strong> vision<br />
<strong>of</strong> world renown spirits pr<strong>of</strong>essional<br />
Henry Besant. Their mission was simple:<br />
create <strong>the</strong> best tasting tequila possible.<br />
Come meet <strong>the</strong> men who are behind this<br />
award-winning artisanal spirit.<br />
Candy is Dandy,<br />
But Liquor is Quicker!<br />
2:30 PM to 4:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Angostura Rum<br />
Butterscotch, buttergin, BUTTER-RUM!<br />
Welcome to <strong>the</strong> Wonderful House <strong>of</strong><br />
Angostura, Willy Wonka style. Let <strong>the</strong><br />
Oompa-Loompas guide you around<br />
<strong>the</strong> Wonka Bars, featuring Angostura<br />
Reserva, 5-year, 7-year, 1919, and 1824.<br />
George Dickel Taste <strong>of</strong> Tullahoma<br />
2:30 PM to 4:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by George Dickel<br />
Join Master Distiller John R. Lunn,<br />
for a Taste <strong>of</strong> Tullahoma, Tennessee.<br />
Taste George Dickel #8 and #12 along<br />
with handcrafted classic cocktails and<br />
delectable Tennessee-inspired cuisine.<br />
The Perfect Puree <strong>of</strong> Napa<br />
Valley Tasting Bar<br />
3:30 PM to 5:30 PM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Perfect Puree<br />
Take a healthy pre-Happy Hour<br />
break with delicious, complimentary<br />
mocktails from The Perfect Purée<br />
<strong>of</strong> Napa Valley. New flavors include<br />
Chipotle Sour, Thyme & Citrus, and Thai<br />
Basil & Black Pepper.<br />
Fermented & Distilled Barley –<br />
A Liquid Union<br />
4:30 PM to 6:00 PM<br />
Acadia Suite, Royal Sonesta<br />
Presented by Diageo<br />
Hosted by Robert Sickler, Master <strong>of</strong><br />
Whisky for Diageo<br />
For adventurous spirits who possess a<br />
thirst for whisky and beer, we pay homage<br />
to both expressions <strong>of</strong> malted barley.<br />
Tanqueray First Drink <strong>of</strong> <strong>the</strong> Night<br />
5:00 PM to 6:30 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Tanqueray<br />
Set <strong>the</strong> tone for <strong>the</strong> 10 th anniversary <strong>of</strong><br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® ! Please join us<br />
for classic cocktails crafted by Global<br />
Ambassador Angus Winchester and<br />
NYC Ambassador Rachel Ford. Meet up<br />
with friends, grab a bite, visit <strong>the</strong> photo<br />
booth, and celebrate <strong>the</strong> start <strong>of</strong> <strong>the</strong><br />
ultimate cocktail week.<br />
Jägermeister Poolside Tasting Room<br />
5:00 PM to 7:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Jägermeister<br />
The brand based on legends is ready<br />
to create some legends <strong>of</strong> its own.<br />
Cool down with ice-cold shots <strong>of</strong><br />
Jägermeister straight out <strong>of</strong> <strong>the</strong> iconic<br />
Tap Machine as well as a variety <strong>of</strong><br />
cocktails created and served by some<br />
<strong>of</strong> <strong>the</strong> nation's finest: Todd Richman,<br />
Willy Shine, Russell Davis, Spencer<br />
Warren, Lindsay Johnson, and The<br />
Master Stag Rocky Yeh.<br />
Midnight Snack Bar<br />
12:00 AM to 1:30 AM<br />
Lobby, Hotel Monteleone<br />
Presented by Absolut Vodka<br />
Did you know that in Sweden <strong>the</strong> sun<br />
doesn’t set until well after midnight during<br />
<strong>the</strong> summer Get your late-night fill <strong>of</strong><br />
small bites and quick pick-me-ups with a<br />
traditional Swedish Smorgasbord. Skål!<br />
The Carousel Club<br />
12:00 AM to 2:00 AM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Tobacco Free Living<br />
During <strong>the</strong> late night hours <strong>of</strong> <strong>Tales</strong> <strong>of</strong><br />
<strong>the</strong> <strong>Cocktail</strong>®, <strong>the</strong> Hotel Monteleone’s<br />
Carousel Bar will be transformed into<br />
The Carousel Club presented by Tobacco<br />
Free Living. It’s a place where hot<br />
local music mixes with cool cocktails<br />
in a legendary setting. Take a spin at<br />
<strong>the</strong> bar or sink into a plush couch for<br />
complimentary music and keep <strong>the</strong><br />
party <strong>the</strong> going well into <strong>the</strong> night.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail 21<br />
®
Two Unique Chilean Piscos<br />
Endless Summer Pairings<br />
Liven-up your summer cocktails with<br />
Pisco Control C. and Pisco Waqar—<br />
two sophisticated and bright spirits<br />
from <strong>the</strong> finest grapes in Chile.<br />
Available at PuroWine.com
e venT sC hedule <strong>2012</strong><br />
tasting rooms<br />
thuRsday, July 26<br />
Absolut Bloody Mary Bar<br />
8:30 AM to 10:30 AM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Absolut Vodka<br />
Does your morning need a little help<br />
Absolut Vodka’s best Bloody Mary in<br />
town just became your new best friend.<br />
Let Absolut put a little pep in your step<br />
with a Bloody Mary and an awesome<br />
fixings bar on <strong>the</strong> side.<br />
Bacardi: 150 Years <strong>of</strong> Blending<br />
10:30 AM to 12:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Bacardi Rum<br />
Established on February 4th, 1862,<br />
Bacardi Rum has become <strong>the</strong> world’s<br />
favorite & most-awarded rum. Bringing<br />
<strong>the</strong> experience full circle, enjoy a taste<br />
<strong>of</strong> <strong>the</strong> 2011 & <strong>2012</strong> winning Bacardi<br />
Global Legacy <strong>Cocktail</strong>s hailing from<br />
France and <strong>the</strong> USA.<br />
The Midori Garden <strong>of</strong> Eden<br />
10:30 AM to 12:00 PM<br />
Bonnet Carre Room, Hotel Monteleone<br />
Presented by Midori Melon Liqueur<br />
A rare opportunity to savor different<br />
ways Japan’s most international and<br />
popular liquor can be enjoyed in<br />
cocktails made by award-winning<br />
bartenders from around <strong>the</strong> world.<br />
C<strong>of</strong>fee Cupping Education<br />
for Bartenders<br />
10:30 AM to 12:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Kahlúa<br />
Join us for a morning <strong>of</strong> slurping and<br />
spitting as you learn how to taste and<br />
make c<strong>of</strong>fee like an expert. Plus, be<br />
<strong>the</strong> first to taste a yet-to-be launched<br />
product from Kahlúa that you won’t<br />
want to miss!<br />
<strong>Tales</strong> <strong>of</strong> Two Cities:<br />
Bean Town and Barbary Coast<br />
10:30 AM to 12:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Anchor Distilling Company<br />
A lively cocktail showdown between two<br />
cocktail-loving coasts! Jackson Cannon<br />
leads a team <strong>of</strong> Boston’s Best, while<br />
Russell Davis heads up a punchy pack<br />
from <strong>the</strong> Barbary Coast. Teams will craft<br />
original cocktails inspired by each o<strong>the</strong>r’s<br />
cities and you’ll vote for <strong>the</strong> best.<br />
OXLEY Gin Fresh Fruit<br />
Edible <strong>Cocktail</strong>s<br />
12:00 PM to 2:00 PM<br />
Front Steps, Hotel Monteleone<br />
Presented by OXLEY Gin<br />
OXLEY Gin and New Orleans’ very<br />
own Melt Down present three edible<br />
cocktails, made using cold-distilled<br />
OXLEY Gin. Come and titillate your taste<br />
buds with fresh fruit sorbet cocktails<br />
made using modern techniques.<br />
Remy Cointreau USA<br />
12:30 PM to 2:00 PM<br />
Irvin Mayfield’s Jazz Playhouse,<br />
Royal Sonesta<br />
Presented by Remy Cointreau<br />
Kyle Ford, Corporate Mixologist<br />
for Rémy Cointreau and <strong>Cocktail</strong><br />
Apprentice alum will host an artistic<br />
team as <strong>the</strong>y shake up award-winning<br />
cocktails, sought-after classics, and<br />
some special signature carbonated<br />
libations via soda siphon, a classic tool<br />
presented with a bibulous twist!<br />
Sailor Jerry Spiced Rum<br />
2:00 PM to 3:30 PM<br />
R Bar, 1431 Royal Street<br />
Presented by Sailor Jerry Rum<br />
In true Americana spirit, <strong>the</strong> Sailor Jerry<br />
team, lead by Paul Monahan and Rachel<br />
Furman, will host a Sailor Jerry Backyard<br />
BBQ. Right on <strong>the</strong> streets <strong>of</strong> <strong>the</strong> Marigny,<br />
<strong>the</strong> team will roast a pig in true Sailor<br />
Jerry style with all <strong>the</strong> fix’ins on <strong>the</strong> side.<br />
Pernod Absin<strong>the</strong> Tasting Room<br />
2:30 PM to 4:00 PM<br />
Bonnet Carre Room, Hotel Monteleone<br />
Presented by Pernod Absin<strong>the</strong><br />
Nothing says <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
like Pernod Absin<strong>the</strong>’s infamous ‘Green<br />
Hour.’ Traditional fountain service will<br />
be available, as well as fabulous Pernod<br />
Absin<strong>the</strong> cocktails. Light bites and<br />
deliciously disreputable times await!<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 23
Rise <strong>of</strong> <strong>the</strong> Craftsman:<br />
Field-to-Bar <strong>Cocktail</strong>s with<br />
Truvia ® Natural Sweetener<br />
2:30 PM to 4:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Truvia<br />
You pore over <strong>the</strong> selection at your<br />
local farmer’s market for ingredients,<br />
hone your technique to capture <strong>the</strong><br />
essence <strong>of</strong> those ingredients, and strive<br />
to build a cocktail from <strong>the</strong> ground up.<br />
Taste cocktails using herbs, fruits, and<br />
citrus and see how Truvia ® enhances<br />
those simple flavors naturally.<br />
Hudson Whiskies Tasting Room<br />
2:30 PM to 4:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Hudson Whiskey and<br />
William Grant & Sons USA<br />
From <strong>the</strong> Big Apple to <strong>the</strong> Big Easy!<br />
Taste through Hudson's impressive<br />
range <strong>of</strong> award-winning whiskies:<br />
Baby Bourbon, Four Grain Bourbon,<br />
Manhattan Rye, New York Corn<br />
Whiksey, and Hudson Single Malt<br />
with Gable Erenzo and Freddy May.<br />
Taste <strong>of</strong> Bulleit<br />
2:30 PM to 4:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Bulleit Distilling Company<br />
Bulleit Distilling Company founder, Tom<br />
Bulleit and global brand ambassador<br />
Hollis Bulleit personally invite you to<br />
come and sample Kentucky-inspired<br />
cuisine and cocktails featuring Bulleit<br />
Bourbon and Bulleit Rye.<br />
The Fourth Distillation presented<br />
by Jameson Irish Whiskey<br />
2:30 PM to 4:00 PM<br />
One Eyed Jacks, 615 Toulouse Street<br />
Presented by Jameson Irish Whiskey<br />
Join Jameson distiller Liam Donegan<br />
and 5th generation Master Cooper Ger<br />
Buckley as <strong>the</strong>y explain <strong>the</strong> important<br />
effect wood and barrel-aging have on<br />
a spirit. Taste several different marques<br />
and compare <strong>the</strong> effect <strong>the</strong> different<br />
woods have on <strong>the</strong> different whiskeys.<br />
The Perfect Puree <strong>of</strong> Napa Valley<br />
Tasting Bar<br />
3:30 PM to 5:30 PM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Perfect Puree<br />
Take a healthy pre-Happy Hour<br />
break with delicious, complimentary<br />
mocktails from The Perfect Purée<br />
<strong>of</strong> Napa Valley. New flavors include<br />
Chipotle Sour, Thyme & Citrus, and<br />
Thai Basil & Black Pepper.<br />
The Macallan Ice Ball Plunge<br />
4:00 PM to 6:00 PM<br />
528 Chartres Street<br />
(between St. Louis and Toulouse)<br />
Presented by Macallan<br />
Bartenders unite for <strong>the</strong> inaugural<br />
'Macallan Ice Ball Plunge,' raising<br />
funds for <strong>the</strong> Museum <strong>of</strong> <strong>the</strong> American<br />
<strong>Cocktail</strong>. After a bone-chilling plunge<br />
into <strong>the</strong> Macallan Ice Ball-inspired pool,<br />
jumpers and supporters will warm up<br />
in with <strong>the</strong> world's most precious<br />
single malt Scotch.<br />
Caorunn Gin Storytellers Challenge<br />
4:30 PM to 6:00 PM<br />
Fleur De Lis Ballroom,<br />
Hotel Monteleone<br />
Presented by Caorunn Gin<br />
Come see <strong>the</strong> finest bartenders inspire<br />
us with <strong>the</strong>ir unique take on Caorunn<br />
and compete for <strong>the</strong> US finals. Each will<br />
be showcasing an original drink while<br />
bringing back <strong>the</strong> bartender character <strong>of</strong><br />
old—an entertainer, raconteur, historian,<br />
joker, and friend.<br />
Indie Spirits That Rock<br />
4:30 PM to 6:00PM<br />
Acadia Suite, Royal Sonesta<br />
Presented by Distilled Events<br />
Celebrate <strong>the</strong> small brands and a “get<br />
in <strong>the</strong> van, and let’s get it done” ethos<br />
that also fuels Indie rockers. Meet<br />
distillers, importers, and brand owners<br />
with spirits from around <strong>the</strong> world.<br />
Musician/bartender Bro<strong>the</strong>r Cleve<br />
will present music for <strong>the</strong> spirits <strong>of</strong><br />
independents—indie music to drink<br />
indie spirits by, informed and inspired by<br />
<strong>the</strong>ir styles, flavors, and homelands.<br />
Fernet Aperitivos:<br />
Embrace <strong>the</strong> Bitter<br />
5:00 PM to 6:30 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Fernet Branca<br />
Admit it, you have a secret passion<br />
for Fernet Branca and <strong>the</strong> fact that<br />
Count Niccoló Branca will be hosting<br />
this happy hour makes you giddy with<br />
anticipation. Embrace <strong>the</strong> Bitter: on tap,<br />
chilled, and in specialty cocktails.<br />
Viva Fernet Branca!<br />
24 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
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tasting rooms<br />
Blackwell Rum & Reggae Pool Party<br />
5:00 PM to 7:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Blackwell Rum<br />
Chris Blackwell, founder <strong>of</strong> <strong>the</strong> famed<br />
Island Records label which brought Bob<br />
Marley to <strong>the</strong> world, unveils his family’s<br />
craft: Blackwell Fine Jamaican Rum. Enjoy<br />
Blackwell’s past and present Jamaican<br />
exports in true Caribbean fashion while<br />
reggae tunes play in <strong>the</strong> background.<br />
Midnight Snack Bar<br />
12:00 AM to 1:30 AM<br />
Lobby, Hotel Monteleone<br />
Presented by Becherovka<br />
Stop by <strong>the</strong> Monteleone lobby for some<br />
Becherovka shots, sweets, and eats<br />
to fuel up for your next stop or your<br />
nightcap before calling it a night!<br />
The Carousel Club - Pajama<br />
Party with Adult Chocolate Milk<br />
and Cookies<br />
12:00 AM to 2:00 AM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Adult Chocolate<br />
Milk, Original MOONSHINE ®, ,<br />
Tobacco Free Living<br />
The party continues with <strong>the</strong> ultimate<br />
night cap. Don your pajamas, robes,<br />
peignoirs, sweats, and slippers and<br />
enjoy "last call.” A prize will be awarded<br />
for <strong>the</strong> most creative nightwear.<br />
fRiday, July 27<br />
Juice Bar<br />
8:30 AM to 10:30 AM<br />
Pool, Hotel Monteleone<br />
Presented by Monin<br />
Get up and get your juices flowing<br />
this morning! Stop by <strong>the</strong> Hotel<br />
Monteleone pool for a variety <strong>of</strong><br />
different juices from Surrey's Café.<br />
Enjoy some light yoga classes that'll<br />
have you ready to tackle every spirited<br />
event you have on <strong>the</strong> schedule.<br />
Absolut Bloody Mary Bar<br />
8:30 AM to 10:30 AM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Absolut Vodka<br />
Does your morning need a little help<br />
Absolut Vodka’s best Bloody Mary in<br />
town just became your new best friend.<br />
Let Absolut put a little pep in your step<br />
with a Bloody Mary and an awesome<br />
fixings bar on <strong>the</strong> side.<br />
Diplomatico Rum Tasting Room<br />
10:30 AM to 12:00 PM<br />
Bonnet Carre, Hotel Monteleone<br />
Presented by Blend Wine and Spirits<br />
Meet Tito Codero, Master Distiller and<br />
recipient <strong>of</strong> <strong>the</strong> “Master Rum Blender <strong>of</strong><br />
<strong>the</strong> Year” Award. Taste some <strong>of</strong> <strong>the</strong> world<br />
finest rums including a special sample <strong>of</strong><br />
things to come. Gain insight into <strong>the</strong> best<br />
mixers with our finely aged rums as well<br />
as our Super Premium Blanco.<br />
William Grant & Sons Innovation<br />
10:30 AM to 12:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by ROOT, SNAP, RHUBY,<br />
Reyka, Monkey Shoulder<br />
Travel <strong>the</strong> world <strong>of</strong> flavor with <strong>the</strong> most<br />
awarded family distillers. Stroll <strong>the</strong><br />
sun-drenched blood orange groves <strong>of</strong><br />
Sicily, voyage back in time to taste <strong>the</strong><br />
flavors that helped to build our nation;<br />
trek across Iceland; celebrate Oaxaca’s<br />
heritage; get cheeky in Scotland; and<br />
hop across <strong>the</strong> border to Canada.<br />
Taste <strong>of</strong> Trinidad<br />
10:30 AM to 12:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Angostura Bitters<br />
Welcome to Trinidad, <strong>the</strong> home<br />
<strong>of</strong> Angostura Bitters and Carnival.<br />
Angostura invites you to enjoy <strong>the</strong><br />
au<strong>the</strong>ntic flavors and aromas <strong>of</strong> <strong>the</strong><br />
islands with a mini carnival at <strong>Tales</strong><br />
<strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® . Carnival is <strong>of</strong>ten<br />
described as <strong>the</strong> greatest show on earth.<br />
It is a time for cocktails, food, revelry,<br />
and creativity and everyone is invited to<br />
join <strong>the</strong> party.<br />
The American Whiskey Collection<br />
<strong>of</strong> Heaven Hill<br />
10:30 AM to 12:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Heaven Hill Whiskies<br />
Sixth-generation Master Distiller<br />
Parker Beam pours from his American<br />
Whiskey Collection. Enjoy a sneak peak<br />
<strong>of</strong> Parker’s Heritage Collection and<br />
Bernheim Original Wheat Whiskey.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 25
WE’VE GOT ONE WORD FOR YOU:<br />
OURCRUISEISAWESOME.<br />
Pretty much says it all, right A Carnival cruise is an awesome<br />
vacation full <strong>of</strong> live entertainment, great food, incredible bars<br />
and more fun that you’ll know what to do with – all at an<br />
amazing price. Learn more at carnival.com.<br />
CRUISES FROM NEW ORLEANS<br />
Ships’ Registry: The Bahamas & Panama
e venT sC hedule <strong>2012</strong><br />
tasting rooms<br />
OXLEY Gin Fresh Fruit<br />
Edible <strong>Cocktail</strong>s<br />
12:00 PM to 2:00 PM<br />
Front Steps, Hotel Monteleone<br />
Presented by OXLEY Gin<br />
OXLEY Gin and New Orleans’ very<br />
own Melt Down present three edible<br />
cocktails, made using cold-distilled<br />
OXLEY Gin. Come and titillate your taste<br />
buds with fresh fruit sorbet cocktails<br />
made using modern techniques.<br />
Guilty Pleasures<br />
12:30 PM to 2:00 PM<br />
Acadia Suite, Royal Sonesta<br />
Presented by Disaronno<br />
Disaronno and Tia Maria bring back<br />
<strong>the</strong> fun to service. Get your morning<br />
work-out on and let loose with some<br />
Guilty Pleasure cocktails. Plus, meet<br />
<strong>the</strong> consummate bartender's bartender,<br />
Ted Lange, aka "Your Bartender" Isaac<br />
from <strong>the</strong> Love Boat, whose line " What's<br />
your pleasure" reminds us all what <strong>the</strong><br />
service industry is all about.<br />
Lemon Sour Taste Challenge<br />
12:30 PM to 2:00 PM<br />
Regal Suite, Royal Sonesta<br />
Presented by American Beverage<br />
Marketers and Finest Call Premium<br />
<strong>Cocktail</strong> Mixes<br />
Can you tell <strong>the</strong> difference between<br />
Premium Juice Sour Collection’s singlepressed,<br />
never-concentrated Lemon,<br />
Lime and Citrus Sour juices and freshsqueezed<br />
Taste and have <strong>the</strong> chance<br />
to win one <strong>of</strong> three $150 gift certificates<br />
to <strong>the</strong> <strong>of</strong>ficial <strong>Tales</strong> store.<br />
Blinded by <strong>the</strong> Dark<br />
1:00 PM to 2:30 PM<br />
Classic & Vintage Suite,<br />
Ritz-Carlton Hotel, 921 Canal Street<br />
Presented by Domaine Select<br />
Tad Carducci and a panel <strong>of</strong> amari<br />
aficionados lead a blind tasting <strong>of</strong> herbal<br />
liqueurs. Highlights include Averna,<br />
Braulio, The Bitter Truth, and Varnelli<br />
from <strong>the</strong> Classic & Vintage Collection.<br />
Art <strong>of</strong> Apéritif: The Apéritif Moment<br />
2:30 PM to 4:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Lillet and William Grant<br />
& Sons USA<br />
Amanda “Lady Lillet” Boccato and Lillet<br />
Rosé present <strong>the</strong> apéritif moment. Plus,<br />
step into a bar station workshop and try<br />
your hand at what could become <strong>the</strong><br />
next signature Lillet Rosé cocktail.<br />
Pierre Ferrand Dry Curaçao:<br />
a Bartender’s Best Friend<br />
2:30 PM to 4:00 PM<br />
Bonnet Carre, Hotel Monteleone<br />
Presented by Pierre Ferrand Dry Curaçao<br />
The homely curaçao orange becomes<br />
absolute magic when used to create<br />
Pierre Ferrand Dry Curaçao, an intense,<br />
flavorful elixir that is a bartender’s best<br />
friend. Come try a Cognac, a rum, and a<br />
gin curaçao cocktail presented by three<br />
<strong>of</strong> <strong>the</strong> country’s most famous barkeeps.<br />
Watch as we distill a curaçao live with a<br />
little help from Mr. Wondrich’s pot still.<br />
Marie Brizard Crowns U.S. Winner in<br />
<strong>Cocktail</strong> Mix-Off<br />
2:30 PM to 4:00PM<br />
Iberville & Bienville Room,<br />
Hotel Monteleone<br />
Presented by Marie Brizard<br />
Celebrate <strong>the</strong> art <strong>of</strong> mixology with host<br />
Francesco Lafranconi. Our elite panel <strong>of</strong><br />
judges will critique technique and taste as<br />
six finalists compete for a spot on <strong>the</strong> U.S.<br />
team <strong>of</strong> <strong>the</strong> Marie Brizard International<br />
Bartender Seminar and Competition in<br />
Bordeaux, France. Indulge yourself in <strong>the</strong><br />
Chocolat Royal dipping fountain!<br />
<strong>Tales</strong> on Tap<br />
2:30 PM to 4:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Drambuie<br />
Meet <strong>the</strong> three finalists in DRAMBUIE ®<br />
Liqueur’s “<strong>Tales</strong> on Tap” contest. Taste<br />
each original cocktail before Naren<br />
Young, Anthony Caporale, and Ann and<br />
Paul Tuennerman present <strong>the</strong> winner<br />
with a $10,000 prize!<br />
Edinburg Gin is Finally Here!<br />
3:30 PM to 5:30 PM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Frederick Wildman & Sons<br />
Swing by and taste Spencerfield Spirits<br />
latest creation, Edinburgh Gin. What<br />
makes it so unique are <strong>the</strong> Scottish<br />
botanicals added to <strong>the</strong> traditional<br />
botanicals, which are mixed with<br />
hea<strong>the</strong>r and milk thistle and added at<br />
<strong>the</strong> final production stage.<br />
Make a Splash with<br />
Belvedere Lemon Tea!<br />
4:00 PM to 5:30 PM<br />
Pool, Omni Royal Orleans,<br />
621 Saint Louis Street<br />
Presented by Belvedere Vodka<br />
Cool down with Belvedere Lemon Tea—<br />
green, black, and chamomile teas with<br />
a hint <strong>of</strong> lemongrass and ginger. Served<br />
chilled with bikinis, board shorts and<br />
plenty <strong>of</strong> splashing around...jump in!<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail 29<br />
®
Tequila Extra Añejo:<br />
The Epicurean Experience<br />
4:30 PM to 6:00 PM<br />
Acadia Suite, Royal Sonesta<br />
Presented by Camara National de la<br />
Industria Tequilera<br />
The Extra Añejos are <strong>the</strong> new class <strong>of</strong><br />
Tequila. The perfect alternative for<br />
that sweet craving <strong>of</strong> <strong>the</strong> early evening,<br />
member companies <strong>of</strong> <strong>the</strong> Mexican<br />
National Chamber for <strong>the</strong> Tequila<br />
Industry give you an opportunity to<br />
taste <strong>the</strong>ir unique products.<br />
Vya Vermouth and Quady Wines<br />
Used in <strong>Cocktail</strong>s<br />
4:30 PM to 6:00 PM<br />
Regal Suite, Royal Sonesta<br />
Presented by Quady Winery<br />
Vya Vermouth is excited to launch a new<br />
dry vermouth: Vya Whisper Dry Vermouth<br />
Aperitif, delicate, fresh, and subtle. Try all<br />
our vermouths and our dessert muscat<br />
wines by <strong>the</strong>mselves and in cocktails.<br />
Meet <strong>the</strong> Quady team: Andrew (<strong>the</strong><br />
Muscat King) and Laurel Quady.<br />
Battle <strong>of</strong> <strong>the</strong> BarSmarters:<br />
East vs. West<br />
5:30 PM to 7:00 PM<br />
House <strong>of</strong> Blues, 225 Decatur Street<br />
Presented by BarSmarts<br />
An Epic Battle Royale! BarSmarts<br />
graduates “East vs. West” face <strong>of</strong>f in an<br />
battle <strong>of</strong> wits, smarts, and bartending<br />
skill. Hey West coast, tired <strong>of</strong> <strong>the</strong> East<br />
Coast getting all <strong>the</strong> cred Come make<br />
some noise for <strong>the</strong> West. East Coast, do<br />
you think you’ve earned that reputation<br />
and <strong>the</strong> West can take a backseat where<br />
it belongs Come prove it. This legendary<br />
competition will be hosted by <strong>the</strong> one<br />
and only David Wondrich.<br />
Ile de Ré Fine Island Cognac<br />
Oysters & More Oysters<br />
5:00 PM to 7:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Camus Cognac<br />
Be among <strong>the</strong> first in <strong>the</strong> U.S. to<br />
experience <strong>the</strong> Ile de Ré Fine Island<br />
Cognac Range. Indulge in a decadent<br />
raw bar—featuring local oysters from<br />
P&J Oysters—with <strong>the</strong> tangy, dry palate<br />
<strong>of</strong> <strong>the</strong>se fine cognacs, chilled, poolside.<br />
Midnight <strong>Cocktail</strong>s Sundaes<br />
for Everyone<br />
12:00 AM to 1:30 AM<br />
Lobby, Hotel Monteleone<br />
Presented by Chartreuse, Ilegal Mezcal<br />
July in New Orleans is hot and humid,<br />
which is why we will be <strong>of</strong>fering<br />
<strong>Cocktail</strong> Sundaes to cool your palate.<br />
Chartreuse ice cream, butterscotch<br />
sprinkles, Mezcal whipped cream, and<br />
more–just a few <strong>of</strong> flavors you will get<br />
to taste at Midnight.<br />
The Carousel Club - Sno’d Inn with<br />
Breckenridge Distillery<br />
12:00 AM to 2:00 AM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Breckenridge Distillery,<br />
Tobacco Free Living<br />
Breckenridge Distillery brings <strong>the</strong>ir<br />
snowmelt spirits to <strong>the</strong> Bayou for<br />
<strong>the</strong> launch <strong>of</strong> Breckenridge Bourbon’s<br />
exclusive Barrel Service and <strong>the</strong> Breck<br />
Mountain Bar. Taste <strong>the</strong> IWC Bourbon<br />
<strong>of</strong> <strong>the</strong> Year along with icy signature<br />
cocktails and <strong>the</strong> award-winning<br />
Breckenridge Vodka.<br />
satuRday, July 28<br />
Absolut Bloody Mary Bar<br />
8:30 AM to 10:30 AM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Absolut Vodka<br />
Does your morning need a little help<br />
Absolut Vodka’s best Bloody Mary in<br />
town just became your new best friend.<br />
Let Absolut put a little pep in your step<br />
with a Bloody Mary and an awesome<br />
fixings bar on <strong>the</strong> side.<br />
Juice Bar<br />
8:30 AM to 10:30 AM<br />
Pool, Hotel Monteleone<br />
Presented by SerendipiTea<br />
Get up and get your juices flowing with<br />
our Morning Juice Bar. Enjoy a variety <strong>of</strong><br />
different juices from Surrey’s Café and<br />
some light yoga classes that’ll have you<br />
ready to tackle every spirited event you<br />
have on <strong>the</strong> schedule.<br />
Please DAY DRINK Responsibly<br />
10:30 AM to 12:00 PM<br />
Outside, Hotel Monteleone<br />
Presented by Deep Eddy Vodka<br />
Come taste what we're so excited about<br />
and score a Deep Eddy Vodka mason<br />
jar, a poster <strong>of</strong> our pin-up Betty's, get a<br />
30 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ®
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tasting rooms<br />
picture alongside our fleet <strong>of</strong> throwback<br />
vehicles. We'll be serving up <strong>the</strong> <strong>the</strong> 'hair<br />
<strong>of</strong> <strong>the</strong> dog' with Austin's original Deep<br />
Eddy Sweet Tea Vodka mixed to please<br />
and a premium Bloody Mary bar. And as<br />
always, Please DAY DRINK Responsibly.<br />
Brunch with an Italian Twist!<br />
10:30 AM to 12:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Spirit <strong>of</strong> Italy<br />
Francesco Lafranconi and members <strong>of</strong><br />
seven family-owned Italian producers<br />
present brunch with an Italian accent.<br />
Enjoy Bourbon Milk Punch with Amaro<br />
Lucano, a Fragoli Strawberry Ramos Fizz,<br />
Pallini Limoncello Champagne <strong>Cocktail</strong>s,<br />
and more!<br />
Catdaddy’s Christmas in July<br />
10:30 AM to 12:00 PM<br />
Bonnet Carre, Hotel Monteleone<br />
Presented by Piedmont Distillers<br />
Join Catdaddy Spiced Moonshine as we<br />
deck <strong>the</strong> halls and transform a summer day<br />
in New Orleans into a spirited Christmas<br />
morning. It’s never too early to have<br />
yourself a merry little Christmas and start<br />
planning your fall and holiday menus.<br />
Herbsaint:<br />
The Spirit <strong>of</strong> New Orleans<br />
10:30 AM to 12:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Herbsaint<br />
One <strong>of</strong> America’s oldest spirit brands,<br />
Herbsaint has become famous over <strong>the</strong><br />
years as an integral ingredient in <strong>the</strong><br />
Official <strong>Cocktail</strong> <strong>of</strong> New Orleans—The<br />
Sazerac ® . Enjoy a variety <strong>of</strong> Herbsaint<br />
cocktails, explore how <strong>the</strong> brand is used<br />
in food, and view vintage Herbsaint<br />
advertising, bottles, and o<strong>the</strong>r artifacts.<br />
OXLEY Gin Fresh Fruit Edible<br />
<strong>Cocktail</strong>s<br />
12:00 PM to 2:00 PM<br />
Front Steps, Hotel Monteleone<br />
Presented by OXLEY Gin<br />
OXLEY Gin and New Orleans’ very<br />
own Melt Down present three edible<br />
cocktails, made using cold-distilled<br />
OXLEY Gin. Come and titillate your taste<br />
buds with fresh fruit sorbet cocktails<br />
made using modern techniques.<br />
Berentzen Tasting Room<br />
12:30 PM to 2:00 PM<br />
Regal Suite, Royal Sonesta<br />
Presented by Berentzen Liqueur<br />
Enjoy original cocktails made by top<br />
bartenders featuring Germany's Finest<br />
Apple and Pear Liqueur crafted with<br />
fresh, all-natural ingredients.<br />
Sidecar by Merlet <strong>Cocktail</strong><br />
Competition<br />
12:30 PM to 2:00 PM<br />
Acadia Suite, Roya Sonesta<br />
Presented by Merlet Spirits<br />
Watch <strong>the</strong> U.S. final <strong>of</strong> <strong>the</strong> Sidecar<br />
by Merlet competition with Tony<br />
Conigliaro and Luc Merlet as judges.<br />
Competitors will create a Sidecar twist<br />
and a new recipe <strong>of</strong> <strong>the</strong>ir own using <strong>the</strong><br />
Merlet products line.<br />
Evolution in Rum and Whiskey<br />
1:00 PM to 2:30 PM<br />
Classic & Vintage Suite,<br />
Ritz-Carlton Hotel, 921 Canal Street<br />
Presented by Domaine Select<br />
Experience how <strong>the</strong> place <strong>of</strong> origin,<br />
raw materials, aging treatment, and<br />
locale can determine <strong>the</strong> fate <strong>of</strong> a<br />
spirit by tasting <strong>the</strong> Classic & Vintage<br />
Artisanal Collection.<br />
Pernod Absin<strong>the</strong> Tasting Room<br />
2:30 PM to 4:00 PM<br />
Bonnet Carre Room, Hotel Monteleone<br />
Presented by Pernod Ricard, USA<br />
Nothing says <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
like Pernod Absin<strong>the</strong>’s infamous ‘Green<br />
Hour.’ Traditional fountain service will<br />
be available, as well as fabulous Pernod<br />
Absin<strong>the</strong> cocktails. Light bites and<br />
deliciously disreputable times await!<br />
Unlock A Legend<br />
2:30 PM to 4:00 PM<br />
Iberville & Bienville Ballrooms,<br />
Hotel Monteleone<br />
Presented by Larceny, Heaven Hill<br />
Distilleries<br />
Discover an intriguing new Bourbon,<br />
grounded in <strong>the</strong> history <strong>of</strong> a man made<br />
famous for an infamous act. Find out<br />
more and experience <strong>the</strong> intrigue (and<br />
Bourbon) for yourself.<br />
Try <strong>the</strong> Natural Rush!<br />
2:30 PM to 4:00 PM<br />
Royal Ballrooms C & D,<br />
Hotel Monteleone<br />
Presented by Purity Vodka<br />
Have you tried Rapid Infusion yet Come<br />
put your creativity to work and learn<br />
how to create a fresh flavor infusion in<br />
just minutes with Purity Vodka and iSi.<br />
Try <strong>the</strong> process for yourself, sample our<br />
creations and learn why Purity Vodka’s<br />
uniquely smooth, incredibly complex<br />
character makes it <strong>the</strong> ideal base for this<br />
innovative technique.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 31
evenT sChedule <strong>2012</strong><br />
tasting rooms<br />
The Perfect Pimm’s Cup<br />
2:30 PM – 4:00 PM<br />
Carousel Bar, Hotel Montelone<br />
Presented by Pimm’s<br />
In 1823, James Pimm created <strong>the</strong> perfect<br />
cocktail carefully blending London Dry<br />
Gin with a secret liqueur, fruit extracts,<br />
herbs, and spices. Join PDT’s Jim Meehan<br />
to learn how to make three versions <strong>of</strong><br />
<strong>the</strong> Pimm’s Cup.<br />
Drink Spontaneously with Averna<br />
3:30 PM to 5:30 PM<br />
Mezzanine, Hotel Monteleone<br />
Presented by Averna<br />
Kick back with <strong>the</strong> Tippling Bros while<br />
tasting Italy’s favorite spirit. Toast to “Il<br />
Gusto Pieno Della Vita” and <strong>the</strong> AVERNA<br />
philosophy <strong>of</strong> embracing all that life<br />
has to <strong>of</strong>fer.<br />
Elevation<br />
4:30 PM to 6:00 PM<br />
Regal Suite, Royal Sonesta<br />
Presented by Dancing Pines Distillery<br />
The award winning boutique spirits<br />
<strong>of</strong> Dancing Pines Distillery present<br />
cocktails from Colorado’s top<br />
mixologists. Enjoy scenes and snow<br />
reminiscent <strong>of</strong> wintertime in a<br />
Colorado mountain town that will<br />
inspire you to elevate your spirits.<br />
43 Ways to Shine and Splash<br />
5:00 PM to 7:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Adult Limeade<br />
and Licor 43<br />
Beat <strong>the</strong> heat and splash down<br />
with chilled Licor 43 and Original<br />
MOONSHINE ® cocktails by <strong>the</strong> pool.<br />
Tanqueray First Drink <strong>of</strong> <strong>the</strong> Night<br />
5:00 PM to 6:30 PM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Tanqueray<br />
It's time to toast ano<strong>the</strong>r epic <strong>Tales</strong> <strong>of</strong><br />
<strong>the</strong> <strong>Cocktail</strong> ® ! Please join us for classic<br />
cocktails crafted by Global Ambassador<br />
Angus Winchester and NYC Ambassador<br />
Rachel Ford. Me et up with friends, grab<br />
a bite, visit <strong>the</strong> photo booth, and share<br />
some stories from <strong>the</strong> week that was.<br />
The Monteleone: A Modern Classic<br />
6:00 PM to 7:30 PM<br />
Lobby, Hotel Monteleone<br />
Presented by Martini<br />
Master <strong>of</strong> Ceremony, Mr. Giuseppe<br />
Gallo, presents The Monteleone<br />
<strong>Cocktail</strong>—made with Cognac, Martini<br />
Rosato Vermouthm, and Amaro Averna<br />
with a dash <strong>of</strong> Herbsaint—in honor <strong>of</strong><br />
Antonio Monteleone, an Italian pioneer<br />
businessman who inspired generations<br />
<strong>of</strong> mixologists.<br />
The Carousel Club<br />
12:00 AM to 2:00 AM<br />
Carousel Bar, Hotel Monteleone<br />
Presented by Tobacco Free Living<br />
The Carousel Bar will be transformed<br />
into The Carousel Club, where hot local<br />
music mixes with cool cocktails in a<br />
legendary setting. Take a spin at <strong>the</strong> bar<br />
and keep <strong>the</strong> party <strong>the</strong> going.<br />
sunday, July 29<br />
Mr. Solerno Swimsuit Competition<br />
12:00 PM to 2:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Solerno Blood Orange<br />
Liqueur<br />
The industry's most outrageous and<br />
courageous male bartenders (coached<br />
by a Pageant Mom) to battle it out<br />
in a competition that will combine<br />
quick wit, cocktail skills, costumes,<br />
shenanigans, and bathing suits to be<br />
crowned "Mr. Solerno <strong>2012</strong>." Hosted by<br />
Miss Jackie Patterson and a panel <strong>of</strong><br />
all-star judges.<br />
Milagro Epic Pool Party Evolved #2<br />
2:00 PM to 5:00 PM<br />
Pool, Hotel Monteleone<br />
Presented by Milagro Tequila<br />
Thank cocktail it's Sunday. Join us for<br />
ano<strong>the</strong>r chance to learn about how<br />
tequila is made, taste through <strong>the</strong><br />
Milagro line, as well as a few o<strong>the</strong>r<br />
tricks that Gaston Martinez and Jaime<br />
Salas bring on <strong>the</strong> day.<br />
Street Food and Go Cups<br />
2:00 PM to 5:00 PM<br />
Lafayette Square,<br />
500 St. Charles Avenue<br />
Presented by Bittermens, Breckenridge<br />
Distillery, Cuca Fresca Cachaca, Firefly<br />
Sweet Tea Vodka, Hoosier Momma,<br />
Leblon Cachaca, Martin Miller's Gin,<br />
OXLEY Gin, Sailor Jerry Rum, Where Y'at<br />
Stop by Lafayette where <strong>the</strong> city’s best<br />
food trucks will be paired with worldrenowned<br />
mixlogists as <strong>the</strong>y dish out<br />
gourmet cocktails and cuisine. Grab some<br />
grub, a good drink, and a picnic table for<br />
lunch unlike anything else at <strong>Tales</strong> <strong>2012</strong>.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 33
complimentary events<br />
eveRyday events<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® Bookstore<br />
10:00 AM to 7:00 PM<br />
Lobby, Hotel Monteleone<br />
Presented by Octavia Books<br />
Browse <strong>the</strong> expansive <strong>of</strong>fering <strong>of</strong> spirits<br />
literature and meet <strong>the</strong> world’s most<br />
accomplished cocktail writers, including<br />
this year’s Spirited Awards finalists and<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong>® from A to Z. Not<br />
only will you be able to take home<br />
signed copies <strong>of</strong> spirited titles you can’t<br />
get elsewhere, but 10% <strong>of</strong> all sales will go<br />
to <strong>the</strong> New Orleans Culinary and Cultural<br />
Preservation Society.<br />
The Bitter Market at <strong>the</strong><br />
Octavia Bookstore<br />
10:00 AM to 7:00 PM<br />
Lobby, Hotel Monteleone<br />
Presented by Octavia Books<br />
Browse, taste, and buy a wide selection<br />
<strong>of</strong> bitters from around <strong>the</strong> world,<br />
including rare and hard-to-find labels.<br />
wednesday, July 25<br />
<strong>Cocktail</strong> Kingdom Pop-Up Shop<br />
9:30 AM to 6:00 PM<br />
Royal Ballroom A, Hotel Monteleone<br />
Presented by <strong>Cocktail</strong> Kingdom<br />
Shop <strong>the</strong> highest quality bar tools<br />
available worldwide, from Julep cups<br />
to jiggers, Koriko Mixing Tins and <strong>the</strong><br />
Yarai Mixing Glass. <strong>Cocktail</strong> Kingdom’s<br />
crew are happy to <strong>of</strong>fer advice, discuss<br />
<strong>the</strong> origin <strong>of</strong> a particular cocktail,<br />
recommend barware, or just talk shop.<br />
Shipping available.<br />
SAVEUR Snack Stand<br />
10:00 AM to 5:30 PM<br />
Lobby, Hotel Monteleone<br />
Presented by SAVEUR<br />
Presenting <strong>the</strong> first-ever SAVEUR Snack<br />
Stand. Satisfy all your snacking needs<br />
with delicious bite-sized treats and<br />
creative cocktails. See pages 5 for<br />
details and dishes.<br />
Toast to <strong>the</strong> 10th Anniversary<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong>®<br />
2:00 PM to 3:00 PM<br />
200 Block <strong>of</strong> Royal Street<br />
Presented by Pure Cake<br />
As we embark on our 10th Anniversary,<br />
we want to share a toast to what’s next.<br />
Meet <strong>the</strong> stars <strong>of</strong> <strong>the</strong> week’s festivities,<br />
including <strong>the</strong> <strong>2012</strong> Ambassadors, Neal<br />
Bodenheimer and Kirk Estopinal, and<br />
<strong>the</strong> newest recipients <strong>of</strong> <strong>the</strong> Sazerac<br />
Seal <strong>of</strong> Approval. Sip on Rum Row Old<br />
Fashioneds, this year’s <strong>of</strong>ficial cocktail,<br />
and get a piece <strong>of</strong> a special birthday cake.<br />
Zwack's Hungarian Hot Dogs<br />
2:00 PM to 3:30 PM<br />
200 Block <strong>of</strong> Royal Street<br />
Presented by Zwack<br />
During <strong>the</strong> kick <strong>of</strong>f press conference,<br />
stop by Zwack's Hungarian Hot Dogs and<br />
enjoy an au<strong>the</strong>ntic Hungarian sausage<br />
alongside an ice cold sample <strong>of</strong> Zwack.<br />
Inside New Orleans with Eric Asher<br />
2:00 PM to 4:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Often referred to as <strong>the</strong> Bad Boy <strong>of</strong><br />
New Orleans Talk Radio, Eric Asher<br />
hosts a 10th-anniversary edition <strong>of</strong><br />
Inside New Orleans. Guests will include<br />
bartenders, Master Distillers, and o<strong>the</strong>r<br />
industry pros.<br />
Napoléon Has Arrived: Mandarine<br />
Napoléon XO Official Launch<br />
3:00 PM to 4:30 PM<br />
Napoleon House, 500 Chartres Street<br />
Presented by Mandarine Napoléon<br />
Witness a piece <strong>of</strong> history and taste <strong>the</strong><br />
newly launched Mandarine Napoleon<br />
Grande Cuvée XO from three different<br />
stations: Jim Meehan’s classic cocktails<br />
and PDT <strong>Cocktail</strong> Book signing; a limitededition<br />
XO tasting; and <strong>the</strong> Napoléon<br />
House's three signature creations: Café<br />
Napoléon, Chocolate Napoléon,<br />
and Raspberry Napoléon—all served<br />
alongside complimentary hors d'oeuvres.<br />
Chef and <strong>the</strong> Fat Man Radio Show<br />
3:00 PM to 5:00 PM<br />
Criollo Restaurant, Hotel Monteleone<br />
Presented by Fee Bro<strong>the</strong>rs Bitters<br />
Join Host/Creator Kevin “Fatman”<br />
Jenkins and Executive Chef Erik Holdo<br />
and <strong>the</strong>ir "Krewe" for <strong>the</strong>ir rollicking<br />
shows with <strong>the</strong> very best culinary talent,<br />
bartenders, and surprise guests. Get here<br />
early, seats and free samples go fast!<br />
34 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
e venT sC hedule <strong>2012</strong><br />
complimentary events<br />
thuRsday, July 26<br />
<strong>Cocktail</strong> Kingdom Pop-Up Shop<br />
9:30 AM to 6:00 PM<br />
Royal Ballroom A, Hotel Monteleone<br />
Presented by <strong>Cocktail</strong> Kingdom<br />
Shop <strong>the</strong> highest quality bar tools<br />
available worldwide, from Julep cups<br />
to jiggers, Koriko Mixing Tins and <strong>the</strong><br />
Yarai Mixing Glass. <strong>Cocktail</strong> Kingdom’s<br />
crew are happy to <strong>of</strong>fer advice, discuss<br />
<strong>the</strong> origin <strong>of</strong> a particular cocktail,<br />
recommend barware, or just talk shop.<br />
Shipping available.<br />
SAVEUR Snack Stand<br />
10:00 AM to 7:30 PM<br />
Lobby, Hotel Monteleone<br />
Presented by SAVEUR<br />
Presenting <strong>the</strong> first-ever SAVEUR Snack<br />
Stand. Satisfy all your snacking needs<br />
with delicious bite-sized treats and<br />
creative cocktails. See pages 5 for<br />
details and dishes.<br />
Chef and <strong>the</strong> Fat Man Radio Show<br />
3:00 PM to 5:00 PM<br />
Criollo Restaurant, Hotel Monteleone<br />
Presented by Fee Bro<strong>the</strong>rs Bitters<br />
Join Host/Creator Kevin “Fatman”<br />
Jenkins and Executive Chef Erik Holdo<br />
and <strong>the</strong>ir "Krewe" for <strong>the</strong>ir rollicking<br />
shows with <strong>the</strong> very best culinary talent,<br />
bartenders, and surprise guests. Get here<br />
early, seats and free samples go fast!<br />
Viva Sangrita!! Viva Tequila Ocho!!<br />
National Finals<br />
6:00 PM to 8:00 PM<br />
D.B.A., 618 Frenchmen Street<br />
Presented by Tequila Ocho<br />
Come out to DBA and witness <strong>the</strong><br />
amazing VIVA SANGRITA!! VIVA TEQUILA<br />
OCHO!! National Finals hosted by The<br />
Bon Vivants. Regional winners compete<br />
for <strong>the</strong> ultimate trip to Mexico and <strong>the</strong> La<br />
Altena distillery. Meet Tomas Estes, Lyons<br />
Brown, and an all-star cast <strong>of</strong> judges.<br />
Cast your vote and help choose <strong>the</strong> final<br />
winner. Also in store: an epic taco truck,<br />
a ton <strong>of</strong> Tecate, and a free copy <strong>of</strong> <strong>the</strong><br />
second-edition book SANGRITA!!<br />
fRiday, July 27<br />
<strong>Cocktail</strong> Kingdom Pop-Up Shop<br />
9:30 AM to 6:00 PM<br />
Royal Ballroom A, Hotel Monteleone<br />
Presented by <strong>Cocktail</strong> Kingdom<br />
Shop <strong>the</strong> highest quality bar tools<br />
available worldwide, from Julep cups<br />
to jiggers, Koriko Mixing Tins and <strong>the</strong><br />
Yarai Mixing Glass. <strong>Cocktail</strong> Kingdom’s<br />
crew are happy to <strong>of</strong>fer advice, discuss<br />
<strong>the</strong> origin <strong>of</strong> a particular cocktail,<br />
recommend barware, or just talk shop.<br />
Shipping available.<br />
SAVEUR Snack Stand<br />
10:00 AM to 5:30 PM<br />
Lobby, Hotel Monteleone<br />
Presented by SAVEUR<br />
Presenting <strong>the</strong> first-ever SAVEUR<br />
Snack Stand. Satisfy all your snacking<br />
needs with delicious bite-sized treats<br />
and creative cocktails. See page 5 for<br />
details and dishes.<br />
Inside New Orleans with Eric Asher<br />
2:00 PM to 4:00 PM<br />
Carousel Bar, Hotel Monteleone<br />
Often referred to as <strong>the</strong> Bad Boy <strong>of</strong><br />
New Orleans Talk Radio, Eric Asher<br />
hosts a 10th-anniversary edition <strong>of</strong><br />
Inside New Orleans. Guests will include<br />
bartenders, Master Distillers, and o<strong>the</strong>r<br />
industry pros.<br />
Night Caps:<br />
Discover Your Inner <strong>Cocktail</strong><br />
10:00 PM to 1:00 AM<br />
Whiskey Blue,<br />
W New Orleans, 333 Poydras Street<br />
Presented by Excellia Tequila<br />
Discover your inner cocktail personality<br />
by answering a simple survey that will<br />
pair you up with an Excellia signature<br />
cocktail: <strong>the</strong> Paloma, Sparkling<br />
Margarita, or El Diablo. The night will<br />
include an unforgettable performance<br />
by D!Musik and drummer Eric Rogers.<br />
Refreshingly Dry Rum Bus<br />
10:00 PM to 2:00 AM<br />
Buses leaving Hotel Monteleone<br />
Presented by Brugal Rum<br />
Stretch your legs in Brugal Rum’s plush<br />
lounge-on-wheels and enjoy signature<br />
cocktails as you’re whisked <strong>of</strong>f to <strong>the</strong><br />
finest uptown cocktail destinations:<br />
Bellocq, Tamarind, and Cure.<br />
satuRday, July 28<br />
<strong>Cocktail</strong> Kingdom Pop-Up Shop<br />
9:30 AM to 6:00 PM<br />
Royal Ballroom A, Hotel Monteleone<br />
Presented by <strong>Cocktail</strong> Kingdom<br />
Shop <strong>the</strong> highest quality bar tools<br />
available worldwide, from Julep cups<br />
to jiggers, Koriko Mixing Tins and <strong>the</strong><br />
Yarai Mixing Glass. <strong>Cocktail</strong> Kingdom’s<br />
crew are happy to <strong>of</strong>fer advice, discuss<br />
<strong>the</strong> origin <strong>of</strong> a particular cocktail,<br />
recommend barware, or just talk shop.<br />
Shipping available.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 35
New Flavors For <strong>the</strong> Bar<br />
Chipotle Sour<br />
Thai Basil & Black Pepper<br />
Thyme & Citrus<br />
www.perfectpuree.com<br />
perfect_puree_tales_cocktail_ad.pgs 06.21.<strong>2012</strong> 12:07<br />
BC_001165_SAVTC12P.<strong>indd</strong> 1<br />
6/21/12 12:35 PM<br />
C o n n e C t w i t h U s<br />
SAVEUR<br />
facebook.com/saveurmagazine<br />
@saveurmag<br />
<strong>Tales</strong> <strong>of</strong> The CoCkTail ®<br />
facebook.com/tales<strong>of</strong><strong>the</strong>cocktail<br />
@totc<br />
Hashtag #totc<br />
n e w o r l e a n s
evenT sChedule <strong>2012</strong><br />
complimentary events<br />
Tanqueray Bartender Evaluations<br />
10:00 AM to 5:00 PM<br />
Evangeline Foyer, Royal Sonesta<br />
Presented by Tanqueray<br />
Come see what it really takes to<br />
become a master behind <strong>the</strong> bar. Enjoy<br />
a Tanqueray cocktail and watch your<br />
favorite bartenders bring <strong>the</strong> goods at<br />
Angus Winchester's ultimate test <strong>of</strong><br />
speed, pouring accuracy, memory &<br />
numeracy, bartending technique, and<br />
drinks presentation.<br />
SAVEUR Snack Stand<br />
10:00 AM to 5:30 PM<br />
Lobby, Hotel Monteleone<br />
Presented by SAVEUR<br />
Presenting <strong>the</strong> first-ever SAVEUR Snack<br />
Stand. Satisfy all your snacking needs<br />
with delicious bite-sized treats and<br />
creative cocktails. See pages 5 for<br />
details and dishes.<br />
Pig & Punch<br />
11:00 AM to 5:00 PM<br />
Washington Square Park,<br />
Dauphine Street at Frenchmen Street<br />
Presented by The Bon Vivants<br />
This year we've got more pig than ever<br />
before, four trash cans <strong>of</strong> punch, lawn<br />
games, fun surprises, and epic music<br />
ripping all afternoon. Celebrate <strong>the</strong> spirit<br />
<strong>of</strong> community, friendship, and a good<br />
drink. Bring your empty belly, your smiles,<br />
and $30 bucks for your charity t-shirt.<br />
Imbibe Happy Hour<br />
5:30 PM to 7:00 PM<br />
Arnaud's French 75, 813 Bienville Street<br />
Presented by Imbibe<br />
Arnaud's French 75 Bar’s Chris Hannah<br />
mixes up a special <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
anniversary cocktail featured in Imbibe's<br />
May/June issue: Four Roses bourbon,<br />
Campari, grenadine, mint, lemon juice,<br />
and sparkling wine.<br />
Refreshingly Dry Rum Bus<br />
10:00 PM to 2:00 AM<br />
Buses leaving Hotel Monteleone<br />
Presented by Brugal Rum<br />
Stretch your legs in Brugal Rum’s plush<br />
lounge-on-wheels and enjoy signature<br />
cocktails as you’re whisked <strong>of</strong>f to <strong>the</strong><br />
finest uptown cocktail destinations:<br />
Bellocq, Tamarind, and Cure.<br />
sunday, July 29, <strong>2012</strong><br />
Bottoms Up! Radio Hour Special:<br />
Straight Up News Trend Report<br />
12:00 PM to 2:00 PM<br />
Vieux Carre Room, Hotel Monteleone<br />
All <strong>the</strong> news that’s fit to sip. James<br />
Beard-winning journalist Jennifer English<br />
and world-renowned mixologist Tony<br />
Abou-Ganim, and <strong>the</strong> biggest names in<br />
<strong>the</strong> business share <strong>the</strong>ir observations,<br />
analysis, and and most re-tweet worthy<br />
quotes from <strong>2012</strong> <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® .<br />
Experience 178 Years <strong>of</strong> Distilling<br />
with Combier<br />
4:00 PM to 6:00 PM<br />
Windsor Court, 300 Gravier Street<br />
Presented by Combier Distillery<br />
Experience 178 years <strong>of</strong> distilling<br />
with Combier: New Orleans-native<br />
Ted Breaux crafts his well-regarded<br />
Jade and Lucid absin<strong>the</strong>s at France's<br />
historic Combier distillery. Breaux will<br />
be present to guide you through a<br />
tasting <strong>of</strong> his absin<strong>the</strong>s, along with a<br />
range <strong>of</strong> artisanal French liqueurs and<br />
syrups from Combier. Sunday, July 29th,<br />
4:00 p.m. at <strong>the</strong> Windsor Court Hotel.<br />
Admission is complimentary.<br />
Jäger Parting Shot<br />
10:00 PM to 2:00 AM<br />
Erin Rose, 811 Conti Street<br />
Presented by Jägermeister<br />
After five days <strong>of</strong> celebrating <strong>the</strong> 10th<br />
Anniversary <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® we’re<br />
saving <strong>the</strong> best shot for last. A true New<br />
Orleans original will lead us in tipping back<br />
a shot one final time. This last drink isn’t a<br />
goodbye but more <strong>of</strong> a see you later, as in<br />
see you in twelve months when <strong>Tales</strong> <strong>of</strong><br />
<strong>the</strong> <strong>Cocktail</strong> ® returns.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 37
evenT sChedule <strong>2012</strong><br />
special events<br />
wednesday, July 25<br />
Confederacy <strong>of</strong> Cruisers Bike Tour<br />
9:00 AM to 12:15 PM<br />
Meet at <strong>the</strong> Hotel Monteleone Front Steps<br />
Presented by Spicebox Whisky<br />
$100<br />
Let <strong>the</strong> good times roll as you take in<br />
<strong>the</strong> sights and sounds <strong>of</strong> New Orleans<br />
from behind a pair <strong>of</strong> handlebars. This<br />
two-wheeled tour takes you through<br />
distinctive neighborhoods as you<br />
soak in some history and stop <strong>of</strong>f for<br />
some local cuisine along <strong>the</strong> way. And<br />
as a <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® exclusive,<br />
mixology maven Chris Hannah joins<br />
<strong>the</strong> tour, serving up some <strong>of</strong> <strong>the</strong><br />
cocktail history and culture that lives<br />
throughout <strong>the</strong> city.<br />
Mixology Media Camp<br />
1:30 PM to 3:00 PM<br />
Museum <strong>of</strong> <strong>the</strong> American <strong>Cocktail</strong>,<br />
1 Poydras Street, Suite 169<br />
Led by Gary Hayward with Jamie Evans,<br />
Jonathan Pogash,<br />
Presented by Bombay Sapphire Gin<br />
$55<br />
A crash-course in bartender media<br />
presentation: record a short segment<br />
in our studio while mixing drinks and<br />
answering challenging questions. A<br />
pr<strong>of</strong>essional media trainer will coach,<br />
critique, and provide insights. Attendees<br />
will receive a DVD <strong>of</strong> <strong>the</strong>ir presentation<br />
to take home. Additional exercises<br />
include case studies from different<br />
industries and a group interview panel<br />
with questions from journalists.<br />
Bartenders in Media<br />
3:30 PM to 5:00 PM<br />
Irvin Mayfield’s Jazz Playhouse,<br />
Royal Sonesta<br />
Led by Robert Simonson with<br />
Simon Ford, Jason Hodes, Jim Meehan,<br />
Douglas Tirola<br />
Presented by Plymouth Gin<br />
$55<br />
Presenting a history <strong>of</strong> how <strong>the</strong> trade<br />
was portrayed by <strong>the</strong> entertainment<br />
business from <strong>the</strong> 1930’s – <strong>2012</strong> and<br />
how to succeed on TV today. Explore<br />
<strong>the</strong> bartenders, bars, and cocktails<br />
in prohibition-era films: Breakfast at<br />
Tiffany’s, <strong>the</strong> James Bond films, <strong>Cocktail</strong>,<br />
Coyote Ugly, Mad Men, and today’s era<br />
<strong>of</strong> non-scripted and reality TV. See how<br />
real bartenders are featured on Emeril,<br />
Barefoot Contessa, The Jimmy Fallon<br />
Show and The Today Show.<br />
Better with Age Tasting<br />
5:30 PM to 7:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Presented by 1792, Armagnac, Barbancourt<br />
Rhum, Black Bull Scotch, Botran Rum,<br />
Breckenridge Distillery, Buffalo Trace,<br />
Cardinal, Caribou Crossing, Clément,<br />
Chinaco Tequila, Chivas, Corazon Tequila,<br />
Diplomatico Rum, Domaine Select, Dos<br />
Maderas Rum (featuring 5+3, PX and<br />
Luxus), Eagle Rare, Excellia Reposado<br />
Tequila, Four Roses Bourbon, Glenfarclas,<br />
Glenfiddich Scotch Whiskey, Glenlivet,<br />
Heaven Hill Distilleries, Koval Distillery,<br />
Luxardo Marasca Cherries, Michter's<br />
Whiskey, Montanya Distillers, Old<br />
Pulteney Single Malt Scotch, Osocalis<br />
Distillery, Rhum J.M., Royal Canadian<br />
Small Batch, Samaroli Evolution, Santa<br />
Teresa Rum, Sazerac Rye, WhistlePig<br />
Straight Rye Whiskey<br />
$55<br />
Patience is a virtue. Some distillers<br />
know it well, waiting years, sometimes<br />
decades, before bottling <strong>the</strong>ir cherished<br />
spirits. Learn first-hand that all <strong>the</strong><br />
waiting was well worth it. Better With<br />
Age is a collection <strong>of</strong> distillers from<br />
around <strong>the</strong> world sharing <strong>the</strong>ir aged<br />
tequilas, scotches, bourbons, ryes, and<br />
more. Join us for this one-<strong>of</strong>-a-kind<br />
event and savor <strong>the</strong> rich, complex<br />
flavors that can only come from years<br />
<strong>of</strong> restraint.<br />
38 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ®
evenT sChedule <strong>2012</strong><br />
special events<br />
thuRsday, July 26<br />
Non-Stop to Kyoto<br />
11:00 AM to 12:00 PM<br />
1:00 PM to 2:00 PM<br />
3:00 PM to 4:00 PM<br />
5:00 PM to 6:00 PM<br />
L<strong>of</strong>t 523, 523 Gravier Street<br />
Led by Gardner Dunn and Neyah White<br />
Presented by Suntory Whisky<br />
$55<br />
The whisky bars <strong>of</strong> Japan are legendary<br />
as much for <strong>the</strong>ir selection as <strong>the</strong>y are<br />
for <strong>the</strong>ir hospitality. Step out <strong>of</strong> <strong>the</strong><br />
Quarter and into Kyoto, <strong>the</strong> sei-ichi, or<br />
soul-place, <strong>of</strong> Japan. Suntory’s global<br />
whisky ambassador team will serve as<br />
your bar staff and be <strong>the</strong>re to guide you<br />
through <strong>the</strong> selection <strong>of</strong> bottles, some<br />
<strong>of</strong> which are virtually unobtainable<br />
even in Japan. Lincoln Carson, corporate<br />
pastry chef for <strong>the</strong> Mina Group, will be<br />
on hand to craft tastes that incorporate<br />
and pair with <strong>the</strong>se incredible spirits.<br />
Curing with <strong>Cocktail</strong>s<br />
11:00 AM to 1:30 PM<br />
Domenica Restaurant,<br />
123 Baronne Street<br />
Presented by Jameson Irish Whiskey<br />
$65<br />
Chef Alon <strong>of</strong> Domenica Restaurant<br />
will give an introduction to <strong>the</strong> unique<br />
Italian technique <strong>of</strong> butchering,<br />
featuring a local Mangalista pig. All <strong>the</strong><br />
meat parts have to be even for <strong>the</strong> salt<br />
to access and cure <strong>the</strong> meat uniformly.<br />
Enjoy <strong>the</strong> succulent salumi paired<br />
with a delicious cocktail while gaining<br />
knowledge in <strong>the</strong> art <strong>of</strong> pig butchering.<br />
Flavor Innovation Workshop<br />
1:00 PM to 2:00 PM<br />
3:00 PM to 4:00 PM<br />
5:00 PM to 6:00 PM<br />
New Orleans Pharmacy Museum,<br />
514 Chartres Street<br />
Led by Nick Strangeway<br />
Presented by Absolut Vodka<br />
$55<br />
Explore <strong>the</strong> marvels <strong>of</strong> <strong>the</strong> iconically<br />
weird New Orleans Pharmacy Museum<br />
museum’s through a totally new approach<br />
to flavor and taste with Nick Strangeway,<br />
England’s farm-to-table bad boy <strong>of</strong><br />
mixology. Surprises and marvels await!<br />
Diageo Happy Hour<br />
“A World Class Affair”<br />
5:00 PM to 7:00 PM<br />
The Old US Mint,<br />
400 Esplanade Avenue<br />
Presented by Diageo<br />
$55<br />
World Class U.S. invites you to<br />
celebrate <strong>the</strong> art <strong>of</strong> <strong>the</strong> cocktail<br />
while embarking on an international<br />
mixology experience. Join our World<br />
Class mixologists for a celebration<br />
<strong>of</strong> <strong>the</strong> history, trends, and tastes <strong>of</strong><br />
<strong>the</strong> cocktail. Leave <strong>the</strong> streets <strong>of</strong><br />
New Orleans and enter a Brazillianinspired<br />
oasis to celebrate <strong>the</strong> largest<br />
global cocktail program and have <strong>the</strong><br />
opportunity to try an array <strong>of</strong> classics<br />
with a twist incorporating gin, tequila,<br />
whisky, vodka, and rum alongside local<br />
deilicacies. Dan Dunn’s Happy Hour, a<br />
call-in show dedicated to <strong>the</strong> art and<br />
entertainment <strong>of</strong> mixology (SiriusXm<br />
Channel 104).<br />
Fortified and Aromatized Wines’<br />
Time to Shine<br />
5:30 PM to 7:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Presented by Branca Distilleries,<br />
Cardinal, Dry Sack Sherry, Fonseca Porto,<br />
Gonzalez Byass, Haus Alpenz, Imbue<br />
Vermouth, Lillet, Lirette Selections,<br />
Quady Winery, Sandeman Port, Sutton<br />
Cellars, Williams & Humbert<br />
The world <strong>of</strong> aromatized and fortified<br />
wines is quickly becoming <strong>the</strong> next<br />
big thing for bars and bartenders to<br />
specialize in. Their use as a cocktail<br />
ingredient can provide a vast palette<br />
<strong>of</strong> creative choices, and <strong>of</strong>fering <strong>the</strong>m<br />
as a stand-alone option on <strong>the</strong> menu is<br />
a great way to introduce customers to<br />
<strong>the</strong>m. Come join us for a special tasting<br />
<strong>of</strong> a wide range <strong>of</strong> brands and products<br />
including Port, Sherry, Madeira, Marsala,<br />
and Vermouth and get a chance to<br />
learn more about this fascinating and<br />
specialized category.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 39
The Sazerac<br />
is in good hands.<br />
The New Orleans Culinary and Cultural Preservation Society is proud to<br />
announce <strong>the</strong> <strong>2012</strong> Seal <strong>of</strong> <strong>the</strong> Sazerac honorees. In New Orleans we take<br />
our Sazeracs seriously. These fine institutions honor <strong>the</strong> rich history <strong>of</strong> <strong>the</strong><br />
Sazerac, <strong>the</strong> Official <strong>Cocktail</strong> <strong>of</strong> <strong>the</strong> city <strong>of</strong> New Orleans, with every swirl <strong>of</strong><br />
Herbsaint. Peychaud’s Bitters and twist <strong>of</strong> lemon. If you’re looking to sip <strong>the</strong><br />
city’s most historic drink, <strong>the</strong>se fine institutions are a good place to start.<br />
<strong>2012</strong> Recipients<br />
Bellocq<br />
Columns Hotel<br />
Hawksworth*<br />
Iris<br />
Superior Seafood<br />
*Hawksworth is <strong>the</strong> first recipient from outside <strong>of</strong> New Orleans. Hawksworth is located in Rosewood Hotel Georgia in Vancouver.<br />
This year’s class will be joining <strong>the</strong> 2010 & 2011 recipients:<br />
2010 Recipients<br />
Bar Tonique<br />
Bar Uncommon<br />
Carousel Bar at <strong>the</strong> Hotel Monteleone<br />
Cure<br />
dba<br />
French 75<br />
Irvin Mayfield’s Jazz Playhouse<br />
Sazerac Bar<br />
2011 Recipients<br />
Bourbon House<br />
Dickie Brennan’s Steakhouse<br />
Dominique’s on Magazine**<br />
Loa in <strong>the</strong> International House hotel<br />
Napoleon House<br />
Sylvain<br />
Tujague’s<br />
**Currently closed. Reopening soon.<br />
N CCPS<br />
New Orleans Culinary And Cultural Preservation Society
evenT sChedule <strong>2012</strong><br />
special events<br />
Spirited Dinners ®<br />
8:00 PM to 11:00 PM<br />
Locations Vary<br />
Presented by 360 Vodka, The Avenue<br />
Pub, Averell Damson Gin, Bailey's,<br />
Balvenie Scotch, Banks 5 Island Rum,<br />
Beam Global, Benedictine Liqueur,<br />
Berentzen Liqueur, Bols Genever,<br />
Bonal, Branca Distilleries, Breckenridge<br />
Distillery, Chartreuse, Death’s Door<br />
Spirits, Dewars, Disaronno, Domaine<br />
de Canton, Drambuie, Edinburgh Gin,<br />
El Dorado Rum, Elit by Stoli, Fidencio<br />
Mezcal, Four Roses Bourbon, G’Vine<br />
Gin, Goslings Rum, Grand Marnier,<br />
Grey Goose, Haus Alpez, Hendrick's<br />
Gin, Hennessy, Hudson Whiskey,<br />
Illegal Mezcal, Jameson Whiskey,<br />
Jefferson’s Bourbon, Local Wine and<br />
Spirits, Milagro Tequila, Pernod Ricard,<br />
Piedmont Distillers, Pierre Ferrand<br />
Cognac, Pink Pigeon Rum, Redemption<br />
Whiskeys, Sandeman Port, Sheep’s Dip &<br />
Pig’s Nose Scotch Whiskey, Sidney Frank,<br />
Sou<strong>the</strong>rn Wine & Spirits, Tanqueray Gin,<br />
Willet Distilleries and William Grant &<br />
Sons Portfolio<br />
A Thursday night tradition! Restaurants<br />
throughout <strong>the</strong> city welcome cocktail<br />
lovers to enjoy one-<strong>of</strong>-a-kind dinner<br />
pairings <strong>of</strong> cocktails and cuisine from<br />
<strong>the</strong> world’s best mixologists and<br />
renowned chefs. Reservations must be<br />
made directly through <strong>the</strong> restaurant.<br />
fRiday, July 27<br />
Confederacy <strong>of</strong> Cruisers Bike Tour<br />
9:00 AM to 12:15 PM<br />
Meet at Hotel Monteleone<br />
Front Steps<br />
Presented by Spicebox Whisky<br />
$100<br />
Let <strong>the</strong> good times roll as you take in<br />
<strong>the</strong> sights and sounds <strong>of</strong> New Orleans<br />
from behind a pair <strong>of</strong> handlebars. This<br />
two-wheeled tour takes you through<br />
distinctive neighborhoods as you<br />
soak in some history and stop <strong>of</strong>f for<br />
some local cuisine along <strong>the</strong> way. And<br />
as a <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® exclusive,<br />
mixology maven Chris Hannah joins<br />
<strong>the</strong> tour, serving up some <strong>of</strong> <strong>the</strong><br />
cocktail history and culture that lives<br />
throughout <strong>the</strong> city.<br />
Non-Stop to Kyoto<br />
11:00 AM to 12:00 PM<br />
1:00 PM to 2:00 PM<br />
3:00 PM to 4:00 PM<br />
5:00 PM to 6:00 PM<br />
L<strong>of</strong>t 523, 523 Gravier Street<br />
Led by Gardner Dunn and Neyah White<br />
Presented by Suntory Whisky<br />
$55<br />
The whisky bars <strong>of</strong> Japan are legendary<br />
as much for <strong>the</strong>ir selection as <strong>the</strong>y are<br />
for <strong>the</strong>ir hospitality. Step out <strong>of</strong> <strong>the</strong><br />
Quarter and into Kyoto, <strong>the</strong> sei-ichi, or<br />
soul-place, <strong>of</strong> Japan. Suntory’s global<br />
whisky ambassador team will serve as<br />
your bar staff and be <strong>the</strong>re to guide you<br />
through <strong>the</strong> selection <strong>of</strong> bottles, some<br />
<strong>of</strong> which are virtually unobtainable<br />
even in Japan. Lincoln Carson, corporate<br />
pastry chef for <strong>the</strong> Mina Group, will be<br />
on hand to craft tastes that incorporate<br />
and pair with <strong>the</strong>se incredible spirits.<br />
Sporting Life II - Stories, Songs<br />
& Sketches<br />
11:30 AM to 1:00 PM<br />
Irvin Mayfield’s Jazz Playhouse,<br />
Royal Sonesta<br />
Led by Allen Katz<br />
Presented by Pernod Ricard<br />
$55<br />
An unparalleled cast <strong>of</strong> characters<br />
brings you anecdotes, stories, and<br />
<strong>the</strong>atrical sketches on <strong>the</strong> history <strong>of</strong><br />
<strong>the</strong> cocktail, imbibing and related<br />
nonsense. Performances drawn on<br />
historical and original material will be<br />
paired with appropriate and thoughtful<br />
cocktails for fur<strong>the</strong>r pleasure and<br />
excitement. Hosted by Allen Katz, each<br />
presenter will share a reading/song/<br />
story/slide show that will be crafted into<br />
an afternoon <strong>of</strong> collected performances.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 41
Dame Hall <strong>of</strong> Fame Luncheon<br />
12:30 PM to 2:30 PM<br />
Omni Royal Orleans,<br />
621 Saint Louis Street<br />
Presented by BroVo Spirits, Bulleit<br />
Bourbon, Cointreau, Dancing Pines<br />
Distillery, Imbibe Magazine, Laird's<br />
Applejack Brandy, Lillet Rose, Macchu<br />
Pisco, Nonino, Old New Orleans Rum,<br />
PAMA Pomegranate Liqueur, Perfect<br />
Puree, Piedmont Distillers, Pink Pigeon,<br />
ShakeStir, Solerno, Square One Spirits<br />
$65<br />
There was a time when women weren't<br />
even allowed in bars, let alone behind<br />
<strong>the</strong>m. But as <strong>the</strong> years have passed,<br />
countless women have continued to<br />
show how <strong>the</strong> art <strong>of</strong> making cocktails<br />
has nothing to do with gender. <strong>Tales</strong><br />
<strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® and Ladies United<br />
for <strong>the</strong> Preservation <strong>of</strong> Endangered<br />
<strong>Cocktail</strong>s (LUPEC) are coming toge<strong>the</strong>r<br />
to honor today's most influential<br />
female mixlogists' those that redefine<br />
bartending with every shake. Join us as<br />
we sample <strong>the</strong>ir handiwork and honor<br />
<strong>the</strong>m as <strong>the</strong> first class <strong>of</strong> inductees into<br />
<strong>the</strong> Dame Hall <strong>of</strong> Fame.<br />
Flavor Innovation Workshop<br />
1:00 PM to 2:00 PM<br />
3:00 PM to 4:00 PM<br />
5:00 PM to 6:00 PM<br />
New Orleans Pharmacy Museum,<br />
514 Chartres Street<br />
Led by Nick Strangeway<br />
Presented by Absolut Vodka<br />
$55<br />
Explore <strong>the</strong> marvels <strong>of</strong> <strong>the</strong> iconically<br />
weird New Orleans Pharmacy Museum<br />
museum’s through a totally new approach<br />
to flavor and taste with Nick Strangeway,<br />
England’s farm-to-table bad boy <strong>of</strong><br />
mixology. Surprises and marvels await!<br />
Craft Distillers Tasting<br />
5:30 PM to 7:00 PM<br />
La Nouvelle Ballroom,<br />
Hotel Monteleone<br />
Presented by A. Smith Bowman<br />
Distilling, American Distilling Institute,<br />
Anchor Distilling, Boyd and Blair Vodka,<br />
Breckenridge Distillery, BroVo Spirits,<br />
Cardinal, Corsair Distillery, Dancing<br />
Pines Distillery, Downslope Distilling,<br />
Dry Fly Distilling, Few Spirits, Fidencio<br />
Mezcal, Great Lakes Distillery, Highwest<br />
Distillery, Hudson Whiskies-Tuthilltown,<br />
Koval Distillery, Laird's Applejack<br />
Brandy, Middle West Spirits, Montanya<br />
Distillers, New Holland Artisan Spirits,<br />
Ole Smoky Moonshine, Peach Street<br />
Distillers, Philadelphia Distilling,<br />
Piedmont Distillers, Smooth Ambler<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® was founded on<br />
entrepreneurial spirit and in <strong>2012</strong> will<br />
give our attendees a special opportunity<br />
to meet <strong>the</strong> artisans <strong>of</strong> our country's<br />
craft distillers. Each is producing<br />
alcoholic beverage spirits in annual<br />
quantities <strong>of</strong> fewer than 50,000 pro<strong>of</strong><br />
gallons using a pot still. Come meet<br />
24 <strong>of</strong> <strong>the</strong> world's top craft vodka, gin,<br />
whiskey, brandy, and liqueur distillers<br />
as <strong>the</strong>y sample <strong>the</strong>ir handiwork and<br />
discuss <strong>the</strong> artisan and sometimes oldfashioned<br />
techniques that make <strong>the</strong>ir<br />
spirits much bigger than <strong>the</strong> number <strong>of</strong><br />
barrels <strong>the</strong>y produce.<br />
Bacardi 150th Anniversary USBG<br />
Hand-Shaken Daiquiri Competition<br />
7:30 PM to 10:00 PM<br />
The Chicory, 610 South Peters Street<br />
Presented by Bacardi ® Rum, In <strong>the</strong> Mix<br />
Magazine, United States Bartenders Guild<br />
$55<br />
The Au<strong>the</strong>ntic BACARDI ® Hand-Shaken<br />
Daiquirí cocktail has been a favorite<br />
taste <strong>of</strong> <strong>the</strong> tropics since its creation.<br />
Twelve competitors will shake up new<br />
takes on this classic cocktail with one<br />
thing remaining <strong>the</strong> same: BACARDI, <strong>the</strong><br />
rum this legendary cocktail was created<br />
with. The prize: title as champion <strong>of</strong> <strong>the</strong><br />
Hand-Shaken Daiquirí. Each champion<br />
will receive a one-<strong>of</strong>-a-kind trophy,<br />
and <strong>the</strong> judge's choice champion will<br />
receive a check for $1,500 for <strong>the</strong>ir<br />
USBG chapter. This year's judges will<br />
include: USBG National President David<br />
Nepove, and winner at <strong>the</strong> National<br />
<strong>2012</strong> Legacy Bacardi <strong>Cocktail</strong> Contest<br />
Shingo Gokan, BACARDI Rum Brand<br />
Master Juan Coronado, Founder <strong>of</strong> <strong>Tales</strong><br />
<strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® Ann Tuennerman, and<br />
Managing Editor <strong>of</strong> In <strong>the</strong> Mix Magazine<br />
Mike Raven.<br />
42 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
e venT sC hedule <strong>2012</strong><br />
special events<br />
Bar Room Brawl<br />
by Moët Hennessy USA<br />
10:00 PM to 12:30 AM<br />
Generations Hall,<br />
310 Andrew Higgins Drive<br />
Presented by<br />
Moët Hennessy USA<br />
$55<br />
See some <strong>of</strong> <strong>the</strong> world’s best<br />
mixologists answer <strong>the</strong> bell and come<br />
out shaking. Bar teams from around <strong>the</strong><br />
country will take <strong>the</strong> corners <strong>of</strong> our ring<br />
as <strong>the</strong>y slug it out using <strong>the</strong>ir cocktail<br />
acumen to create original drinks using<br />
10 Cane Rum, Belvedere Vodka, Grand<br />
Marnier, Hennessy. In <strong>the</strong> end, <strong>the</strong><br />
judges will crown one team as <strong>the</strong><br />
undisputed Bar Room Brawl Champions<br />
<strong>of</strong> <strong>the</strong> World, and <strong>the</strong> attendees will<br />
crown <strong>the</strong> people’s champion.<br />
satuRday, July 28, <strong>2012</strong><br />
Curing with <strong>Cocktail</strong>s<br />
11:00 AM to 1:30 PM<br />
Domenica Restaurant,<br />
123 Baronne Street<br />
Presented by Jameson Irish Whiskey<br />
$65<br />
Chef Alon <strong>of</strong> Domenica Restaurant<br />
will give an introduction to <strong>the</strong> unique<br />
Italian technique <strong>of</strong> butchering,<br />
featuring a local Mangalista pig. All <strong>the</strong><br />
meat parts have to be even for <strong>the</strong> salt<br />
to access and cure <strong>the</strong> meat uniformly.<br />
Enjoy <strong>the</strong> succulent salumi paired<br />
with a delicious cocktail while gaining<br />
knowledge in <strong>the</strong> art <strong>of</strong> pig butchering.<br />
High Tea-Totalers Luncheon<br />
12:30 PM to 2:30 PM<br />
Windsor Court, 300 Gravier Street<br />
Presented by Aberlour a'bunadh Single<br />
Malt Scotch Whisky, Appleton Estate<br />
Jamaica Rums, Balcones, Bulleit Bourbon<br />
and Rye, Camus Cognac, Cardinal,<br />
Classic Malts, Clément, Del Maguey<br />
Mezcal, Don Q Añejo Aged Rum Puerto<br />
Rico, Dos Maderas 5+5 PX Rum, Four<br />
Roses Bourbon, Fuzzy’s Vodka, George<br />
Dickel, Glenfarclas, Jacopo Poli Sarpa<br />
Barrique Grappa Italy, Johnnie Walker<br />
Blended Malt Scotch Whisky, Lillet Rosé<br />
Aperitif, Martell XO Cognac, Olmeca<br />
Plata Blanco Tequila, Rhum J.M., Siete<br />
Leguas, Ultimate Spirits Challenge<br />
$65<br />
Come join Rodrick J. Markus (Rare Tea<br />
Cellar), Chris Patino (Pernod Ricard)<br />
and Don Lee (<strong>Cocktail</strong> Kingdom) for<br />
<strong>the</strong> time-honored tradition <strong>of</strong> High Tea<br />
at <strong>the</strong> historic Windsor Court Hotel<br />
to experience mixology out <strong>of</strong> a tea<br />
pot. Expect classic tea sandwiches and<br />
snacks with unexpected tea infusions<br />
and potations.<br />
Smoke & Spice - The Classic Malts<br />
<strong>of</strong> Scotland Meet The Creoles <strong>of</strong><br />
New Orleans<br />
12:30 PM to 2:30 PM<br />
Muriel’s Jackson Square,<br />
801 Chartres Street<br />
Presented by Diageo,<br />
Masters <strong>of</strong> Whiskey<br />
$60<br />
Robert Sickler, Master <strong>of</strong> Whisky for<br />
<strong>the</strong> Classic Malts, describes single malt<br />
Scotch as <strong>the</strong> ‘wine <strong>of</strong> <strong>the</strong> spirits world.’<br />
Their most striking similarity is <strong>the</strong><br />
complexity both yield, making each a<br />
wonderful accompaniment to cuisine.<br />
Encounter what occurs when <strong>the</strong> world’s<br />
most complex spirit encounters America’s<br />
most culturally diverse cuisine. Taste an<br />
array <strong>of</strong> Creole dishes artfully concocted<br />
to match <strong>the</strong> aromas and flavors <strong>of</strong> <strong>the</strong>ir<br />
adjacent single malt whisky. In addition,<br />
experience some classic New Orleans<br />
cocktails utilizing <strong>the</strong> Classic Malts <strong>of</strong><br />
Scotland for yet ano<strong>the</strong>r mingling <strong>of</strong> two<br />
exquisite traditions.<br />
Taste <strong>the</strong> World’s Best Spirits<br />
Grand Tasting<br />
5:30 PM to 7:30 PM<br />
Storyville Ballroom, Hyatt Regency<br />
New Orleans, 601 Loyola Avenue<br />
Presented by Hyatt Regency New<br />
Orleans, 601 Loyola Avenue<br />
Presented by Aberlour a'bunadh Single<br />
Malt Scotch Whisky, Appleton Estate<br />
Jamaica Rums, Balcones, Bulleit Bourbon<br />
and Rye, Camus Cognac, Cardinal,<br />
Classic Malts, Clément, Del Maguey<br />
Mezcal, Don Q Añejo Aged Rum Puerto<br />
Rico, Dos Maderas 5+5 PX Rum, Four<br />
Roses Bourbon, Fuzzy’s Vodka, George<br />
Dickel, Glenfarclas, Jacopo Poli Sarpa<br />
Barrique Grappa Italy, Johnnie Walker<br />
Blended Malt Scotch Whisky, Lillet Rosé<br />
Aperitif, Martell XO Cognac, Olmeca<br />
Plata Blanco Tequila, Rhum J.M., Siete<br />
Leguas, Ultimate Spirits Challenge<br />
$55<br />
Ultimate Spirits Challenge has set a<br />
new standard <strong>of</strong> integrity for spirits<br />
competitions by reworking how<br />
evaluations by panels <strong>of</strong> experts<br />
are conducted. This unique walkaround<br />
setting showcases <strong>the</strong> world’s<br />
finest spirits and cocktails and<br />
provides distilleries and suppliers an<br />
extraordinary opportunity to interact<br />
with trade and media. USC Chairman <strong>of</strong><br />
Judging F.Paul Pacult and Co-Chairman<br />
Sean Ludford will be on present to<br />
discuss <strong>the</strong> results and USC’s unique<br />
scoring system.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 43
Spirited Awards ®<br />
7:00 PM to 11:00 PM<br />
Empire Ballroom, Hyatt Regency<br />
New Orleans, 601 Loyola Avenue<br />
Presented by Pernod Ricard USA<br />
$65 per ticket or $650 for a table <strong>of</strong> 10<br />
Relax, sit back and enjoy <strong>the</strong> 6th annual<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong>'s Spirited Awards ®<br />
with your friends and your hosts,<br />
Drinking Made Easy star, Zane Lamprey<br />
and friend to bars everywhere, Simon<br />
Ford. Wear your best cocktail attire to<br />
cheer on your friends and colleagues<br />
and find out who is deemed best <strong>of</strong><br />
<strong>the</strong> best in <strong>the</strong> cocktail world for <strong>2012</strong><br />
with entertainment, good pub food,<br />
and drinks supplied by your sponsors<br />
Pernod Ricard USA.<br />
sunday, July 29, <strong>2012</strong><br />
Native Spirits Brunch with<br />
Mr. and Mrs. <strong>Cocktail</strong><br />
10:30 AM to 1:00 PM<br />
Vieux Carre Room, Hotel Monteleone<br />
Presented by Barefoot Bubbly, Hoosier<br />
Momma Bloody Mix and Rouses<br />
For <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® ‘s 10th<br />
Anniversary, Mr. and Mrs. <strong>Cocktail</strong><br />
invite you to enjoy Barefoot Bubbly,<br />
Hoosier Momma Bloody Mary’s, and a<br />
spread <strong>of</strong> New Orleans fare courtesy <strong>of</strong><br />
Rouses as we keep <strong>the</strong> party going for<br />
one final day.<br />
<strong>the</strong> airboat as you drink in <strong>the</strong> majestic<br />
sights and sounds <strong>of</strong> this famous<br />
swamp. So pack your binoculars and<br />
join us on <strong>the</strong> boat for some good oldfashioned<br />
South Louisiana fun.<br />
“How to Strip for Your Man”<br />
by GiO<br />
1:00 PM to 4:00 PM<br />
1201 Canal Street<br />
Presented by Secrets in Lace and<br />
Spicebox Whisky<br />
$47<br />
Do something delightfully naughty<br />
but nice for yourself and your man by<br />
following <strong>the</strong> easy step-by-step moves<br />
<strong>of</strong> veteran Bourbon Street ecdysiast<br />
GiO. It’s everything you always wanted<br />
to know about striptease. Please<br />
wear leotards to cover, but show <strong>the</strong><br />
shape <strong>of</strong> <strong>the</strong> body, bring a button or<br />
zipper-front top, a full or straight skirt,<br />
and high heels. Thigh-high stockings<br />
are optional. Secrets in Lace will<br />
supply each strip teaser with a satin<br />
Charmeuse elbow- length gloves to<br />
help complete <strong>the</strong> seduction outfit.<br />
There will be a cocktail break between<br />
<strong>the</strong> first and second hour <strong>of</strong> <strong>the</strong> class.<br />
Urban Farm Tour<br />
1:00 PM to 5:00 PM<br />
Meet at Hotel Monteleone Front Steps<br />
Led by Poppy Tooker<br />
Presented by VeeV<br />
$95<br />
Explore some <strong>of</strong> New Orleans most<br />
fascinating urban farms with Poppy<br />
Tooker, a native New Orleanian who has<br />
spent her life immersed in <strong>the</strong> vibrant<br />
colors and flavors <strong>of</strong> her hometown.<br />
Stops include Dr. Brobson Lutz’s “Bee<br />
Hive in <strong>the</strong> Hood,” <strong>the</strong> mid-city chicken<br />
farms <strong>of</strong> Joe Brock, and a wonderful<br />
tasting <strong>of</strong> foods raised from <strong>the</strong> gardens<br />
<strong>of</strong> Ye Olde College Inn—a New Orleans<br />
landmark established in 1933.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> Honey Island<br />
11:45 AM to 5:30 PM<br />
Meet at Hotel Monteleone Front Steps<br />
Presented by 42 Below Vodka<br />
$85<br />
Trade <strong>the</strong> wild life <strong>of</strong> <strong>the</strong> French<br />
Quarter for <strong>the</strong> wildlife <strong>of</strong> <strong>the</strong> Louisiana<br />
swamplands. This exclusive tour will<br />
take you to <strong>the</strong> Honey Island Swamp<br />
where you’ll enjoy cocktails on board<br />
44 <strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ®
inviTaTion only events <br />
e venT sC hedule <strong>2012</strong><br />
invitation only events<br />
Ticket required ✤ Media or Presenter badge required RSVP Required<br />
tuesday, July 24, <strong>2012</strong><br />
8:00 PM to 11:00 PM GREY GOOSE Night <strong>of</strong> Noir at The Martine Chaisson Gallery, 727 Camp Street, Presented by Grey Goose.<br />
11:00 PM to 2:00 AM The Spare Room Ode to The Bowl at Rock N’ Bowl, 3016 South Carrollton Avenue, Presented by Pernod Ricard USA.<br />
wednesday, July 25, <strong>2012</strong><br />
12:30 PM to 2:30 PM ✤ Get <strong>the</strong> Facts, Meet <strong>the</strong> Players and Pair Your Tequila All at Once! At Vieux Carre Room, Hotel Monteleone,<br />
Presented by Camara National de la Industria Tequilera.<br />
7:00 PM to 9:30 PM Welcome Reception at Contemporary Arts Center, 900 Camp Street,Presented by ABSOLUT.<br />
9:30 PM to 12:00 PM William Grant & Sons Party at New Orleans Museum <strong>of</strong> Art, 1 Collin Diboll Circle, Presented by William Grant & Sons.<br />
thuRsday, July 26, <strong>2012</strong><br />
8:30 AM to 10:30 AM ✤ Kilbeggan Irish Whiskey at Vieux Carre Room, Hotel Monteleone, Presented by Kilbeggan Irish Whiskey.<br />
10:00 AM to 6:00 PM Whisky and Whiskers: Auchentoshan Pop-Up Barbershop at Aiden Gill, 550 Fulton Street, Presented by<br />
Auchentoshan Lowland Single Malt Scotch Whisky. By Invitation Only.<br />
12:30 PM to 2:30 PM ✤ Destination Angostura at Vieux Carre Room, Hotel Monteleone, Presented by Mizkan.<br />
4:00 PM to 5:00 PM Diageo Happy Hour “A World Class Affair” VIP Hour at The Old U.S. Mint, 400 Esplanade Avenue, Presented by Diageo.<br />
10:30 PM to 4:00 AM Employees Only – NOLA at One Eyed Jacks, 615 Toulouse Street, Presented by Absolut, Banks 5 Island Rum, Bols<br />
Genever, Bombay Sapphire, Bombay Sapphire East, Bulleit Rye, Cointreau, Don Julio, Hendrick's Gin, Maker's Mark,<br />
Remy Martin, Tanqueray, Ron Zacapa and Zwack.<br />
fRiday, July 27, <strong>2012</strong><br />
8:30 AM to 10:30 AM ✤ Distillerie Branca Breakfast Italian Style at Vieux Carre Room, Hotel Monteleone, Presented by Fratelli Branca.<br />
11:30 AM to 3:30 PM Grey Goose Vodka Media Luncheon at Commander’s Palace, 1403 Washington Ave, Presented by Grey Goose Vodka.<br />
12:30 PM to 2:30 PM ✤ Taste <strong>of</strong> Italy Media Luncheon at Vieux Carre Room, Hotel Monteleone, Presented by Spirit <strong>of</strong> Italy.<br />
satuRday, July 28, <strong>2012</strong><br />
8:30 AM to 10:30 AM ✤ Morning <strong>Cocktail</strong> with Dave Broom and Tristan Stephenson at Vieux Carre Room, Hotel Monteleone,<br />
Presented by BNIC & EU.<br />
11:00 AM to 1:30 PM <strong>Cocktail</strong>s and Lunch with Carnival Cruise Lines Aboard <strong>the</strong> Carnival Cruise Ship Elation, Buses will be leaving <strong>the</strong><br />
Hotel Monteleone, Presented by Carnival Cruise Line.<br />
12:30 PM to 2:30 PM ✤ MOUTAI Presentation Banquet at Vieux Carre Room, Hotel Monteleone, Presented by Moutai.<br />
11:30 PM to 2:00 AM Juniperlooza <strong>Tales</strong> at Sugar Mill, 1021 Convention Center Boulevard,<br />
Presented by Beefeater 24, Beefeater Gin & Plymouth Gin.<br />
sunday, July 29, <strong>2012</strong><br />
10:30 AM to 1:00 PM Native Spirits Brunch with Mr. and Mrs. <strong>Cocktail</strong> at Vieux Carre Room, Hotel Monteleone,<br />
Presented by Barefoot Bubbly, Hoosier Momma Bloody Mix and Rouses. By invitation only.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoC k Tail ® 45
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<strong>of</strong>fiCial CoCkTail reCiPe<br />
Offi cial <strong>Cocktail</strong> Recipe<br />
Not surprisingly, <strong>the</strong> Old Fashioned<br />
is one <strong>of</strong> <strong>the</strong> world’s oldest and<br />
most storied cocktails. The cocktail<br />
references making <strong>the</strong> cocktail in<br />
an “old fashioned” way or by using<br />
<strong>the</strong> original definition <strong>of</strong> a cocktail:<br />
any spirit, sugar, water and bitters.<br />
The <strong>the</strong> 10th Anniversary <strong>Tales</strong> <strong>of</strong><br />
<strong>the</strong> <strong>Cocktail</strong>®, bartenders were asked<br />
to create an interpretation <strong>of</strong> this<br />
classic recipe—introducing new<br />
flavors or ingredients while staying<br />
true to <strong>the</strong> heart <strong>of</strong> <strong>the</strong> original.<br />
Dominic Venegas <strong>of</strong> NoMad Hotel is<br />
<strong>the</strong> winner for his original creation.<br />
Of <strong>the</strong> hundreds <strong>of</strong> worthy original<br />
recipes, Dominic’s was lauded as<br />
“<strong>the</strong> simplest, most straightforward<br />
(yet different) <strong>of</strong> <strong>the</strong>m all” by judge<br />
David Wondrich.<br />
The <strong>of</strong>fiCial CoCkTail <strong>of</strong><br />
<strong>Tales</strong> <strong>of</strong> The CoCkTail ® <strong>2012</strong><br />
Rum Row Old Fashioned<br />
Created by Dominic Venegas <strong>of</strong><br />
NoMad in New York City<br />
1¼ oz. El Dorado 12-Year-Old Rum<br />
¾ oz. Banks 5 Island Rum<br />
¼ oz. water<br />
1 barspoon (tsp) <strong>of</strong> Muscovado sugar<br />
1 dash Angostura orange bitters<br />
1 drop Bittermens Burlesque bitters<br />
Garnish: Naval orange peel<br />
METHOD<br />
1. Place 1 barspoon <strong>of</strong> Muscovado sugar in an Old<br />
Fashioned glass.<br />
2. Drop orange and Burlesque bitters in sugar, add .25 oz.<br />
water and 3-4 ice cubes, stir for about 5-7 seconds.<br />
3. Pour in .75 oz. Banks 5 Islands rum and 1.25 oz El Dorado<br />
12-Year-Old Rum.<br />
4. Squeeze and drop in <strong>the</strong> naval orange peel<br />
aBouT dominiC venegas<br />
Upon moving to New York City in November <strong>of</strong> 2011,<br />
Venegas started working at <strong>the</strong> Tippler, an excellent<br />
high-volume cocktail lounge underneath Chelsea<br />
Market run by <strong>the</strong> Tippling Bros. He also helped open<br />
Basik, a comfortable neighborhood bar in <strong>the</strong> heart <strong>of</strong><br />
Williamsburg, Brooklyn. Then in March, Venegas joined<br />
<strong>the</strong> opening bar team for NoMad Hotel under <strong>the</strong><br />
guidance <strong>of</strong> Leo Robitschek and Jessica Gonzales.<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> CoCkTail ® 47
notes<br />
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<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
Salutes <strong>the</strong> Generous Spirit <strong>of</strong> Their Sponsors:<br />
10 Cane Rum, 1792, 360 Vodka, 42Below Vodka, A. Smith Bowman Distilling, Aberlour a’bunadh Single Malt Whisky, Absin<strong>the</strong> Cream,<br />
Absolut Vodka, Adult Chocolate Milk and Moonshine, Akvinta Vodka, Amargo Chuncho Bitters from Peru, American Beverage<br />
Marketers, American Distilling Institute, Anchor Distilling Company, Angostura Bitters, Angostura Rum, Appleton Estate Jamaica<br />
Rums, Armagnac, Aromatic Pimento Bitters, Auchentoschen, Avenue Pub, Averell Damson Gin, Averna, Aveze Gentiane Liqueur,<br />
Bacardi, Bacardi 8, Bacardi Rum, Bacardi USA, Bad Dog Bar Craft bitters, Bailey’s, Balvenie 14 Year Caribbean Cask, Barbancourt<br />
Rhum, Barefoot Wines, Balvenie Scotch, Banks 5 Island Rum, BarSmarts, Barsol Pisco, Beam Global, Becherovka, Beefeater 24,<br />
Beefeater Gin, Belvedere Vodka, Benedictine, Berentzen Liqueur, Beverage Media Group, Bissap Breeze, Bitter End Bitters, Bitter<br />
Tears, Bittered Sling, Bittermens, Bitters Old Men, Black Velvet Reserve 8-Year Aged Whisky, Black Velvet Whisky, Blackbull Blended<br />
Scotch Whisky, Blackwell Rum, BNIC, Bols Blue Curacao, Bols Creme de Cacao, Bols Genever, Bols Sole Gin, Bombay Sapphire<br />
East Gin, Bombay Sapphire Gin, Bonal, Bootlegger 21 New York Vodka, Botran Rum, Boyd and Blair Vodka, Branca Distilleries,<br />
Breckenridge Bitters, Breckenridge Bourbon, Breckenridge Distillery, Breckenridge Vodka, BroVo Spirits, Buffalo Trace Bourbon,<br />
Bulldog Gin, Bulleit Bourbon, Bulleit Rye, Camara National de la Industria Tequilera, Campari, Camus Cognac, Caorunn Gin, Cardinal<br />
Glass, Caribou Crossing Canadian Whisky, Carnival Cruise Line, Chartreuse, Chefwear, Chinaco Tequila, Chichicapa, Citadelle Gin,<br />
Clément, Coca-Cola, Cointreau, Combier Distillery, Corazón, Combier’s Elixir, Combier’s Kummel, Corsair Distillery, Corsair Triple<br />
Smoke American Single Malt Whiskey, Corsair Artisan, Crescent City School <strong>of</strong> Bartending, Cuca Fresca Cachaca, Cutty Sark<br />
Blended Scotch Whisky, Cynar, Dancing Pines Distillery, Death’s Door Spirits, Deep Eddy Vodka, Del Maguey Mezcal, Demitri’s<br />
Bloody Mary Mix, Dewar’s, Diageo, Diplomatico Rum, Dirty Sue, Disaronno, Distillery No. 209, Domaine de Canton, Domaine Select,<br />
Don Julio Tequila, Don Q Añejo Aged Rum Puerto Rico, Don Q Gran Anejo, Dos Maderas 5+5 PX Rum, Drambuie, Drink Me Magazine,<br />
Drinkupny.com, Driscoll’s Berries, Dry Fly Distilling, Dry Sack Sherry, Dry soda, Eagle Rare, Edinburgh Gin, El Dorado Rum,<br />
Employees Only, Encanto Pisco, Elite, Espresso Parts, Excellia Tequila, EU, Fee Bro<strong>the</strong>rs, Few Spirits, Feni, Fever-Tree, Few Spirits,<br />
Fidencio Mezcal, FIJI Water, Firefly Sweet Tea Vodka, Fonseca Porto, Four Roses Bourbon, Frederick Wildman & Sons, G’Vine Gin,<br />
George Dickel, George Dickel No. 12, George Dickel Tennessee Whisky, Glace Luxury Ice, Glenfarclas, Glenfiddich, Glenfiddich Scotch<br />
Whiskey, Glenlivet & Chivas, Gonzalez Byass, Gosling’s Rum, Grand Marnier, Grey Goose, Haus Alpenz, Heaven Hill Distilleries,<br />
Heaven Hill Whiskies, Hendrick’s Gin, Hennessy, Herbsaint, Highwest Distillery, Hirsch Selection, Hirsch Small Batch Bourbon,<br />
House Made Bitters, Hudson Whiskies, Hum Spirits, Imbibe Magazine, Imbue Vermouth, In <strong>the</strong> Mix Magazine, Indie Spirits Tasting<br />
Room, Illegal Mezcal, iSi North America, Jägermeister, Jameson, Jefferson’s Bourbon, Kahlua, Kappa Pisco, Ketel One Vodka,<br />
Kilbeggan Irish Whiskey, Koval Distillery, Laird and Co., Laird’s Applejack 7 year old, Laird’s Applejack Brandy, Laird’s Applejack<br />
Brandy 12 year old, Larceny, Leblon Cachaca, Licor 43 and ORIGINAL Moonshine, Lillet, Lillet Rosé Aperitif, Lirette Selections,<br />
Local Wine & Spirits, Louis Royer Cognacs, Lounge Attire, Lounge Attire Premium <strong>Cocktail</strong> Cranberries, Lunazul Tequila, Luxardo<br />
Maraschino Liqueur, Luxardo Marsca Cherries, Macallan Scotch, Macchu Pisco, Mandarine Napoleon, Marie Brizard, Martell XO<br />
Cognac, Martin Miller’s Gin, Martini, Martini & Rossi, Master <strong>of</strong> Whisky, Merlet Crème de Cassis, Merlet Spirits, Metaxa 5 Star,<br />
Mezcales de Leyenda, Michter’s Whiskey, Middle West Spirits, Midori Melon Liqueur, Milagro Tequila, Monin, Monkey Shoulder,<br />
Montanya Distillers, Mount Gay Rum, Moutai, Mutineer Magazine, National Honey Board, New Holland Artisan Spirits, Noilly Prat,<br />
Nonino, Nonino Amaro, Offbeat Magazine, Old New Orleans Rum, Old Pulteney Single Malt Scotch, Ole Smokey Moonshine, Olmeca<br />
Plata Blanco Tequila, Osocalis Distillery, Oxley Gin, Pallini Limoncello, PAMA, Partida 100% Organic Agave Nectar, Partida Anjeo<br />
Tequila, Partida Blanco Tequila, Partida Reposado Tequila, Peach Street Distillers, Pechuga, Perfect Puree, Pernod Absin<strong>the</strong>,<br />
Pernod Ricard USA, Peychaud’s Bitters, Philadelphia Distilling, Piedmont Distillers, Pierre Ferrand 1840 Cognac, Pierre Ferrand<br />
Cognac, Pierre Ferrand Dry Curacao, Pig’s Nose Scotch Whisky, Pink Pigeon, Pisco Porton, Plymouth Gin, Prohibition Distillery,<br />
Puro Wine, Purity Vodka, PURUS Organic Wheat Vodka, Quady Winery, Redemption High Rye Bourbon, Redemption Rye, Redemption<br />
Whiskeys, Regan’s Bitters, Remy Cointreau, Ricard, Reyka, RHUBY, Rhum J.M VSOP, River Parish Disposal, ROOT, Rothman and<br />
Winter, Rouses, Royal Canadian Small Batch and Caribou Crossing, Rum For All, Russian Standard Vodka, Sailor Jerry Rum,<br />
Samaroli Evolution, Sandeman Port, Santa Teresa Rum, Santo Domingo Albrradas, Saveur, Sazerac Co., Sazerac Rye, Scrappy’s<br />
Bitters, Secrets in Lace, SerendipiTea, ShakeStir, Sidney Frank Portfolio, Sheep Dip, Siembra Azul Tequila, Siete Leguas, Slow and<br />
Low Rye, SNAP, Smooth Ambler, Solerno, Spare Room, Spicebox Whiskey, Spirit <strong>of</strong> Italy, Square One Spirits, Stolichnaya, St. Germain<br />
Elderflower Liqueur, Suntory, Sutton Cellars, Tanqueray Gin, Tanqueray London Dry Gin & Tanqueray TEN, Tequila Ocho, Terra<br />
Spice, Tito’s Handmade Vodka, Tobacco Free Living, Truvia® natural sweetener, Tuthilltown, Ultimate Spirits Challenge, United<br />
States Bartenders Guild, Vanberg & DeWulf Beer, Varnelli, VeeV, Vektor Vodka, Vermont Spirits, Victoria Gin, Vitamix, Vida, Vya<br />
vermouth, WhistlePig Straight Rye, Where Y’at, Wild Hibiscus, Wild Turkey, Willet Distillery, William Grant & Sons, Wines <strong>of</strong> France,<br />
Woodford Reserve Bourbon, Yelp, Zacapa Rum, Zaya Rum, Zico.
Visit <strong>the</strong><br />
Octavia<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong><br />
COCKTA<br />
t.”<br />
BOOkstOre<br />
to purchase<br />
your own copy<br />
From A to<br />
red<br />
re<br />
tiny<br />
tel<br />
rs,<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong><br />
®<br />
From A to Z<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong><br />
COCKTAIL<br />
From A to Z<br />
®<br />
By Jared Brown & ANIStAtIA mILLEr<br />
foreword by Paul G. tuennerman<br />
Tenth anniversaries are a l<br />
anyone’s book and <strong>2012</strong> is a<br />
year for <strong>Tales</strong> <strong>of</strong> <strong>the</strong> Co<br />
preeminent ga<strong>the</strong>ring <strong>of</strong> t<br />
best bartenders, mixologist<br />
New Orleans chefs and <strong>the</strong><br />
appreciate <strong>the</strong> craft <strong>of</strong> shak<br />
and throwing a fine mixed drin<br />
<strong>the</strong> fabulous culinary tradition<br />
Orleans cuisine. A major m<br />
on every cocktail aficionado<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> has demo<br />
wealth and diversity <strong>of</strong> <strong>the</strong> dri<br />
an audience that spans <strong>the</strong> glo<br />
<strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ® from A to<br />
Brown and Anistatia Miller and<br />
by Paul Tuennerman presents th<br />
breadth <strong>of</strong> experience that is<br />
at this preeminent New Orl<br />
Brimming with <strong>the</strong> event’s h<br />
and lore about cocktails and N<br />
famed cuisine as well as a wa<br />
<strong>the</strong> French Quarter <strong>Tales</strong>-style,<br />
<strong>Cocktail</strong> from A to Z ® brings <strong>the</strong><br />
food and drink to life.<br />
“There may now be <strong>Tales</strong> <strong>of</strong> <strong>the</strong> <strong>Cocktail</strong> ®<br />
imitators, but <strong>the</strong>y are just that, imitators<br />
<strong>of</strong> a classic, unique event.”<br />
Simon Ford, Director - Trade Outreach and Brand Education<br />
<strong>of</strong> Pernod Ricard USA