Saintsations and Young Pinstripe Brassband to kick off the Taless 2011 toast.
Brassbands…some of the best music you can hear.
The yearly toast to kick off Tales started with music and dance by the Young Pinstripe Brassband and the Saintsations! and as a huge Saints fan i was very happy to see them! And then followed the toast to Tales to honor the New Orleans Culinary and Cultural Preservation Society and the Sazerac Seal of Approval winners.
The 2011 Sazerac Seal of Approval recipients are Sylvain, Napoleon House, Tujague’s, Dickie Brennan’s Bourbon House, Dominique’s and Loa in the International House hotel.
This was followed by the the world´s largest Genever slurp toast – the Bols Genever Kopstootje (pronounced kop-stow-tjuh) represents the original Dutch ritual of a beer paired with a Bols Genever shot.
So the street was set with long tables with shots, a Bols t-shirt and a cold beer and everybody who did get a space did the slurp together. Those who didn´t get a space (me for example) since the street was completely packed did get the beer and t-shirt.
The calm before the storm..
People wanna do the Kopstootje slurp!
So with this Tales was on!
The first seminar i went to was not surprisingly a seminar about rum. “6 Rums You Will Probably Never taste Again” led by Ed Hamilton from Ministry of Rum.
THERE´S A LITTLE BIT OF MAGIC IN EVERY BOTTLE OF RUM…
Six very special rums is what we got to hear about and taste and these six were rums from Prichard`s – barrel aged (Tennessee), Botran Reserva and Solera 1893 (Guatemala) Flor de Cana (Nicaragua) Abuelo Centuria (Panama) Santa Teresa Bodega Privada selection (Venezuela) Neisson Réserve Spécial (Martinique)
Ed showed us pictures from the distilleries and told the story about these rums. These were all very good rums, i specifically liked Abuelo Centuria and Neisson Réserve Spécial.
Taste is personal…but here´s a little about how i found these six rums:
Prichard`s – barrel aged – fruity, a bit oaky and vanilla.
Botran Reserva and Solera 1893 – sweet, a little oak, fruity and caramel
Flor de Cana, from a barrel sample that was put aside for Ed – lots of depth, this was unfiltered rum right out of the barrel. Woody, oak, much complexity and long finish. each sip was full of flavor.
Abuelo Centuria – The only one of these six that has been commercially bottled and fetch a price of USD 136. It´s a blend of rums, where the oldest rumis over 130 years old.
Very tasty and fullbodied, sweet, round, sugarcane, excellent rum.
Santa Teresa – As part of their Bodega Privada selection, the Santa Teresa sells a blend of aged rums to those who want their own rum which is stored in casks at the Santa Teresa warehouse until it is bottled for the owner.
This sample belons to an anonymous friend in the industry. The oldest rum in the blend is 12 years. A quite light rum with flavors of vanilla and oak.
Neisson (1993) – 18 yo, a bit higher proof. Rhum agricole made from sugarcane juice. Excellent, dry, rich and aromatic, very flavorful – superb.
That was a rum filled and interesting seminar with some good rum samples to enjoy!
Next seminar was all about the Negroni.
NEGRONI AN ICONIC COCKTAIL
I went to this session because i`m a lover of the Negroni and of Campasri and so this was a must. We got the history of the Negroni told with some very interesting photos to see from the old days in italy.
This seminar was moderated by Paul Clarke and the panelists were Jacques Bezuidenhout, and Livio Lauro
The Negroni – both a perfect and icoic cocktail, fresh and vibrant with a deep and true history which you`ll soon be able to read in a new book that is coming out.
The book is written by Kuca Picchi and is called “The true Story of the Negroni Cocktail” and if you´re interested you can send an e-mail to – Negronibook@gmail.com for further info and to reserve a copy.
The Negroni originates from the italian coffeeshops and the aperitivo is a way to keep italians from going home…and the ritual started in Turin, Florens and Florens or Firenze is the capital of the Negroni.
We tasted 3 different Negronis, one classic, a Negroni Swizzle and one carbonated. What vermouth adds to a cocktail is both sweetness and acidity and bitters adds some spice and fun! The appeal of the Negroni is that it uses bitters, speaks of it`s place (Italy) and is a very special cocktail!
There was actually much more Negroni to come during this Tales…
There was also the Negroni with a Twist Party with the World’s largest Negroni cocktail ever made at the Sonesta and a more packed room than that one i have never seen before, i tweeted “How much people can they possibly fit into a room”??????
It was almost impossible to move…much less balancing two cocktails and a plate of food….seems like most everybody wanted a taste of the world´s biggest Negroni…which was served from a huge ice block. Well, huge crowds is very much a part of the Tales…
The recipe included Campari, Beefeater 24 London Dry Gin and M&R Sweet Vermouth. Also other twists of the Negroni was served made with talian brands such as Luxardo, Aperol and Mionetto Prosecco.
To go with the Negroni cocktails was served crispy grissini sticks, strawberries with balsamic vinegar, parmesan cheese and some very fat yummy green olives.
The third Negroni event was a Negroni toast hosted by Campari to celebrate the nominees of this year’s Annual Tales of the Cocktail Spirited Award and Negroni´s was served in the Monteleone lobby.
This was all for now – part two from Tales is soon to be posted. I apologize for being late with my posts but i just came back to Sweden after almost a month in New Orleans.
Next up are the sessions about the Mai Tai, the 151 Swizzling around the World, Vanilla and Agave spirits followed by part 2 about some good Nola food.