TALES OF THE COCKTAIL 2010

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Isn`t it amazing how fast the time flies during Tales? all of a sudden its all over…and you´re left full of impressions (and a tired liver)

This time i did go down to New Orleans a week before the Tales to get time to see friends and more of the city – and that was good. But i can assure you that for me i would have wished for much more time. There´s so much to do and see – and if you love the city and its people as much as i do well – i would live there if i could. Anyway, the things i´ve seen and done during these two weeks in Nola are as much as i would see and do in Stockholm in ten years.

Last year was my first Tales and the first time to blog it as well and i didn´t have a clue what to expect from it and quite wide-eyed i floated around. This year was different and i was better organized ( i hope) which made things much better. As always spontanious things happens which makes some of the planned sessions not to happen and other things to happen instead. Its wise to leave room for that because it will happen.

Every year you learn new things..

I`ve learnt that if you live with a bunch of bloggers in a house you`ll most likely try out chartreuse swizzles served in vases – they taste better that way.

I`ve leant that its important to try to get a place in or near the front row during sessions so you can see and hear as much as possible.

The heart of the bloggers also knows that – during the Tiki Now! session some of them occupied the whole right front row where they sat all logged in to the mixoloseum chatroom (!) while a bottle of  Laird´s bonded with a chaser of Amaretto was passed up and down the row..

Resulting in funny looks from the rest of the room..and TraderTiki seemed to have a bit of a problem to keep himself from laughing. I can assure you that the sight was hilarious, i don`t know why i didn`t get to take a picture as i sat right behind them, maybe because i was occupied drinking that amaretto..

I`ve learnt that i can take the Nola heat very well but too much A/C not so well.

I`ve learnt that Hubig`s pie is a little life saver and that if you happen to get an ice ball made from 400 year old Alaskan glacier ice in your old fashioned you eat it.

I`ve learnt how a REALLY great Sazerac tastes – as i`m an addict of Sazeracs i had many..they were all great but one stood out from the rest.

I´ve learnt that Abita is one of the tastiest beer in the world..well i knew that already..

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TIKI NOW!

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The Tiki Now session was really good speaking about life and death of the tiki bars, the torchbearers, the revivalists, the new breed of tiki bars and how to roll your own. Served during the session was 3 tiki cocktails and one was particularly tasty. Made by Trader Tiki – containing smoked banana peel soda. Called Panah Manah – the recipe is here.

Did you know that  Smuggler´s Cove has 200 different rums? and that their drink menu features 28 rums?

Here`s what the panelists of Tiki Now recommends if you plan to set up your own tiki bar or home tiki bar – Great new (old) ingredients – like falernum, pimento or allspice dram, Smith&Cross rum (a fantastic Jamaican  rum – i will review it soon) Rhum JM agricole, Don Q Cristal, Abuelo 7, various syrups – get Trader Tiki`s they`re very good or if you live too far away and can`t – then make your own)

Crushed or shaved ice, fresh ingredients like fruits and juices, oils dripping from the fruit peels adds aromatics. Do research on Critiki – read what others have to say about the tiki bars.

To me it seems like the Tiki is getting more and more popular and also getting the respect it deserves. They asked at the session, why tiki? the answer is – its fun and deliscious! a tiki drink makes you smile.

Then, what is a tiki drink?  its an exotic faux polynesian drink (polynesian in style even though not polynesian) has interesting blends of rums and island spice (cinnamon, clove, ginger, mace)

Taste should be spicy, fresh and alive – use interesting rums, herbsaint, bitters, honey and spice. the key is balance and exotic.

Back in the days the names came from Polynesia but the flavors from the Caribbean.

The Tiki Now was presented by Trader Tiki, Martin Cate and James Teitelbaum.

AT FULL SAIL – Spirits at proof, navy strenth and overproof – and LET LEMON HART 151 COME BACK!!!

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Starting the day with a session on full strength and overproof spirits was interesting.

The cocktails and samples served contained Plymouth Navy strength gin, Lemon Hart151, Black Tot rum, Laird`s Bonded and a single barrel cask strength 5 yr 121,8 proof bourbon.

There was a call out during this session, in case the producers were attending…and now  in case they read this blog i call out again –  LET LEMON HART 151 COME BACK!!!

Really, we NEED that rum! and we need it BADLY!

The thing about higher proof spirits is that its not really about higher proof – its about quality – it concentrates the flavors and a higher proof spirit like for example Rittenhause Bonded gives flavors that are sharp, snappy and beautiful. A rum punch and a Hurricane cocktail or the like without higher proof spirits turns out flat. But you must also know how to work with these spirits. Higher proof intensifies the fruit flavor for example.

I also learnt that the reason why an ice cube opens up the flavors of for example a whiskey is because it breaks down the molecules.

Wayne Curtis did a very interesting thing, he made a gunpowder test – which one did burn the best? LH151..

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Here`s the recipe of one of the cocktails that was served during this session:

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1.5 oz Laird`s bonded, 0.75 oz Carpano Antica, 0.125 oz Fernet, 0.125 oz Maraschino.

This session was held by Erik Seed, Audery Saunders, Wayne Curtis and brittt Chavanne.

UMAMI

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Fried sweet potatos

This was a session by Darcy O`Neil from Art of Drink and what Darcy doesn´t know about umami isn´t worth knowing. Here we got a full lecture on the topic.

” In cocktails, cultivation of umami flavours has only begun, bacon flavoured bourbon being an early pioneer. However, there are many foods that include the glutamates responsible for the umami flavour, other than meat. Working with them can be tricky in cocktails, but not impossible. This session will focus on how to incorporate umami into cocktails.”

We learnt among many other things that umami is actually in your head because you taste with your brain and that umami is not like other tastes.

Umami has a significant interaction with aroma but acts on similar regions in the brain as sugar and activates a significant number of pleasure centers which means that umami plays an important role in flavour.

We don`t taste it directly – but umami enchances flavours and helps digestion.

You find lots of umami in oysters, tomatos, parmesan cheese, potato and sweet potato, mushrooms (especially dried) truffles, soy beans, green tea.

Nola food then is a mouthful of everything! no wonder we love it!

UMAMI IN COCKTAILS

To incorporate umami in cocktails – avoid using it as a primary flavour and consider it complimentary.

Incorporate vegetal flavours.

Think about “satisfaction”

Keep your cocktails normal – but bring in some umami and see what happens..

I was supposed to attend a few more seminars but as i said – unexpected things happens that throws your plans away..

TASTINGS AND DINNERS..

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Tom Bulleits AMAZING cake with Cafe Brulot

There´s not only sessions at Tales, there´s also a lot of different dinners, events and tastings. I went to many tastings and among them was Sazerac products and Kahlùa – and i discovered to my joy that Rick over at Kaiserpenguin won the brunch cocktail contest with his very tasty cocktail Black Paloma..cheers and congrats Rick!

BLACK PALOMA is 1.5 parts Olemca Altos Plata Tequila, 1.5 parts Kahlua, 3/4 parts lime, 1/2 parts fresh grapefruit juice, 2 dashes of bitters, pinch salt, top with Club Soda.

Another very nice tasting was the Mezcal. I tried first the Ilegal mezcals which i already knew are awesome. Then further into the room was Ron with his Del Maguey mezcals. They have a new product out now called Vida. Its not a mezcal made for sipping but for mixing and it mixes well. A review will come up in a while.

BULLEIT COCKTAIL PARTY AND DINNER

We had several cocktail parties in our house – Bulleit Bourbon Exclusive, TraderTiki’s Syrups and Chambord, Four Roses and Tuaca.

Bulleit did not only sponsor our Mixoloseum bar they also sponsored a dinner for us at Antoines restaurant complete with cocktails, dinner, dessert and history tour including a peep at their wine cellar. It was all awesome and with their solid product and equallly solid bartenders (you see them in the picture with Tom Bulleit and his daughter Hollis Bulleit)  the cocktails were very very tasty.

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Overall this Tales has been the best so far and this trip to Nola exceeded all my expectations in great measures. I can`t wait to go back! and i will miss Nola terribly until next time.

Do you know what it means…?

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Cowboymouth

Next post –  ice carving and chartreuse swizzles in the Mixohouse.

NEW ORLEANS – Music, Food, Cocktails and Architecture

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Music playing on Frenchmen st.

So much to to in New Orleans, so little time to blog…and i think i`m not the only one who found it difficult to find time to write. Its the people, the sessions, the parties, the music, the food, the sights..but now i`m back home so i`ll try to recap what i didn´t write for a while. First i wanna say – i do recommend that you go to New Orleans and the Tales next year if possible. And before i start to write about the Tales sessions i went to i have a little bit more to say about the city of New Orleans.

There´s so much to see and do there that its incredible and there´s an atmosphere in the city that is truly unique, the feel in the air… All i need to do to get loads of inspiration is actually to just take a stroll around the neighbourhood and look at the fantastic architecture (the Marigny this time)

LET THE MUSIC PLAY!

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Shamarr Allen – Paul Sanchez – just awesome!

When you are here whether you like it or not (and how could you NOT?) you`ll be surrounded by music and that this city is the birthplace of jazz  is something you sure`ll be reminded of wherever you go because there`s music in almost every street corner.

There`s many music venues to go to if you wanna hear good music (I have seen John Boutté, Paul Sanchez, Shamarr Allen, Rebirth brassband, Kermit Ruffins, Glen David Andrews, Cowboymouth, Panorama jazzband and more) and it has all been very very good. Its like the food – its outstanding – and part of the vibrant soul of this city which is so incredibly ALIVE.

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Rebirth Brassband a New Orlean institution

If you wanna hear some great music while you`re here you should definetily head over to Frenchmen and all the music venues that lines the street – among them the one i like the most  – which is d.b.a You find d.b.a on 618 Frenchmen st. They have a very good beer selection as well.

Another place worth visiting is the Maple Leaf bar where Rebith plays on tuesdays. Also next door you have the Jacques-Imos cafe where you REALLY will find good Nola food, i can´t enough recommend this place. You find Maple Leaf and Jacques-Imos on 8316  and 8324 Oak Street in the Carrollton neighborhood of Uptown New Orleans.

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John Boutte voice like honey

One of my  favorite singers – John Boutté is a man with a BIG voice…not to be missed!  – that man  could sing me to sleep with some of his songs and he gets everybody to dance when he sings the Tremè song which also is the intro song to the HBO TV series Treme which is the best TV show ever made about New Orleans.

Do yourself  a favor folks and go out and hear the music whenever you visit Nola. There`s much much more than what i have written about here. Sadly Chuck (Gumbopages) wasn`t here this time and we really missed him, but he wrote a music guide – here`s a link.

FOOD, FOOD, FOOD…we live to eat

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Charbroiled gulf oysters at Acme

Fried crab claws, redfish, trout, catfish, shrimp, alligator and roast beef poboys, seafood gumbo, jambalaya, fried sweet potato, charbroiled oysters, gator on a stick, hush puppies, muffalettas, seafood platter, softshell crab, shrimp and alligator cheesecake, andouille, boudin, corn, red beans and rice, Louisiana watermelons, snoballs, beignets and chickory coffee..just a few of the wondrous things i had to eat – the food in Nola is the best i´ve had anywhere – i said that before and i say it again.

There so many restaurants – apart from Jacques-Imos and Coop`s that i already have mentioned – and i can`t talk about them all – there`s LOTS  of good eating places..but here`s two others i went to and which i can recommend –  Antoines and Acme. These are located in the french quarter. We wanted to also go and have Drago`s charbroiled oysters but they were out due to the oil-disaster so we went to see if there was any luck at Acme and we were lucky…

At Acme we actually got charbroiled gulf oysters..my favorite dish of all dishes you can have in this world. I consider myself lucky as most oysters are gone due to BP`s oil disaster. Another little delicacy i had was fried crab claws..OMG! and to wash this down nothing is better than a cold Abita beer.

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Crabclaws

At Antoines we went on a dinner sponsored by Bulleit Bourbon (Tom Bulleit) where we were treated to a first class dinner and cocktail experience including an impeccable combination of an awesome cake and cafe brulot finished with a history tour of the restaurant which is a fantastic place to see.

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Tom Bulleit, his daughter Hollie and the bartenders.

But don´t forget the streetfood, there`s a lot of tasty things to try that also aren´t expensive. Gator on a stick for example. Gator on a stick is simply a spicy sausage made with alligator meat wrapped in foil and thread on a wooden stick.

We also were very lucky to live right beside Gene’s Po’boys – and believe me, their Hot Sausage Poboy is VERY GOOD. You find Gene`s on the corner of  St. Claude and Elysian Fields.

And if its in season – try boiled crawfish. In july the season is almost over but we found some and even though small they were tasty. And since i come from a crawfish eating country i had to have them. I must say that i prefer the Louisiana way to cook and spice up the crawfish.

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COCKTAILS AND SPIRITS

During the Tales chances are that you`ll even have cocktails for breakfast or brunch. In the media room i had a brunch containing a plate with sausages, red beans, scrambled eggs, vanilla cake and whipped cream – all on the same plate washed down with 2 gin cocktails, fresh pressed orange juice and coffee..not a bad start of the day if you ask me.

Its very nice to have that room  to get away from the crowd, go and relax, eat, drink and work (they have free wifi)  and finally i learnt which one of the elevators to use to go all the way up…had forgotten that since last year and its very easy to be trapped in Monteleone`s labyrinth of corridors.

brunch-drinks

I`ve had great cocktails here both in Nola bars, in the Mixoloseum house, at Tales sessions and in private home bars. My first drink at all in Nola this time was a refreshing Abita strawberry or Strawbita Beer in a friends kitchen – ice cold..very refreshing after a long trip and especially if you have to spend the night in Atlanta airport.  Next place to have a drink was the good Olde Absinthe House where i had a very good Sazerac and after that i had a nice Martinez at the Bombay Club.

I really like Abita beer and we bought bunches of them, i will really miss them when those i brought home are finished. Their Amber, Purple Haze and Strawberry are my favorites. I would recommend anyone who comes to Nola to try every Abita there is and then bring home a few of the favorites.

We also went to the Cure and i had a few cocktails with Smith & Cross rum which is a very good Jamaican rum, my new (old) favorite. The Cure is located at 4905 Freret Street. Well worth a visit.

There`s also another bar i would like to recommend, not only because a friend works there but because its really a little pearl. Bar Tonique is located at 820 N Rampart street just a few doors away from our old Mixohouse right across the Armstrong Park.

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Their Witchdoctor is a very tasty and potent cocktail – (invented by Jeffrey and Nathan actually) – its Smith & Cross, Batavia arrak, basil syrup, lime juice and soda Try it the next time!

I went there on the hot lazy sunday afternoon and my witchdoctor must have been very strong…and in a potent mood i later stumbled into the mezcal tasting at Monteleone starting with the Ilegal mezcal`s (very good mezcal) ending up with all the wonderful Del Magueys. They have released a new one called Vida, made for mixing. Will review it later.

After that we had a last round in the Carousel bar before heading out to stay by friends outside of the city with go cups in our hands – one of the best inventions ever! That was the last of Tales for me this time..

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Witchdoctor

There´s a lot of bars in Nola and i haven´t yet visited them all – there´s simply not enough time and besides – there must be some left for my next visit right? I have quite a few more to go to.

Three of the best cocktails i had in Nola was made by a friend and blogger, Meade Kincke living in Nola. He made the best Sazerac i ever had with Thomas H Handy rye (don`t remember which bottling it was) and then an outstanding Mai Tai with a 60s vintage Lemon Hart 151. And then cold tasty Herbsaint.

Oh all these great cocktails..and rums! been trying out both the new Black Tot rum at the Full Sail session and i was lucky enough to get to try out a range of very old vintage rums, among them a pre WW2 , pre Castro Cuban at a private tasting. Actually anything can happen at the Tales! just get yourself over next time and magic will follow..

And that`s the point – come down to New Orleans and the Tales and anything can happen!

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LH151 Mai Tai

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Sazerac

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Herbsaint

ARCHITECTURE

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I would recommend anyone to take some time off from Tales and go and look at the architecture here. The houses are totally awesome and there`s so many different styles – from the charming little shotguns  and creole townhouses to the garden district mansions and more. Many of these old houses also has a very interesting history.

Take the St Charles streetcar through the beautiful garden district, walk around in the quarter, the Marigny and Bywater or move beyond if you have the time- uptown is also very nice. I never get bored of looking at these houses, they`re amazing – there´s so much character and creativity.

The wrought or cast iron balconies – galleries really, are not French but Spanish. I think they are lovely and the reason why the French quarter is so beautiful.

My favorite house type though is the charming little shotguns with all the various and colorful painted details. These houses are SO Nola. Originally i believe the basic style of shotgun type of houses actually came from west Africa or so i´ve read somewhere.

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Lovely balconies on Royal st.

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Small shotgun

Next post – Tales sessions, tastings and dinners. Thanks to Tony for some of the pictures.

IN THE CITY OF JAZZ

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Its nice to be here in the Crescent city a week before Tales kicks off and all the cocktail folks from around the world fly in, it gives me time to meet my friends here and to just go around and absorb this wonderful place – so full of beautiful and interesting things to see, great music, fantastic food and so much creativity! This city got SOUL!

Time flies here, its only gone 4 days and i`ve been all over the city and met my good friends, seen Paul Sanchez, Kermit Ruffins and John Bouttè. I`ve had boiled crawfish, gator and shrimp cheesecake, fried softshell crab, fried oysters, red beans, white beans, boiled gulf shrimp, blackened redfish, shrimp roll, heirloom tomatos, figs, corn and gator on a stick, and oh yeah…BEIGNETS..,Abita beers, Dixie, Sazeracs and much much more.

This is the city of food, drink and music but also of soul and creativity.

TWISTED STEEL

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I have a friend  and his name is John and he twist steel into the most wonderful fleur-de-lis and hurricane sculptures and pendants. (I wear mine all the time) you can see his work here.

Now there`s a shop on Decatur st just opposite the Central Grocery (where you get the best muffalettas) called Crabnet and today we went in there to take a look at John`s big sculptures which i yet had to see.

These pieces are part of the Hurricane Katrina collection. After the Mississippi area was badly devastated by Katrina and he started to make these sculptures for the vicitms of the storm and the proceeds were donated to the Slidell Alumni Hurricane Relief Fund.

And to put things straight – Katrina was a natural disaster that devastated the Mississippi area but it wasn`t Katrina that caused the levee failure which caused 80% of New Orleans to be flooded. The levee failure was caused by the Army Corps of Engineers – who were found responsable for New Orleans flooding by a federal judge in 2008. Still 5 years later there hasn`t yet been any investigation done. So you know.

The Crabnet is at 925 Decatur Street in the Quarter, if you pass by, go in there and take a look at these wonderful pieces of twisted steel, hammered by hand. If you can´t go there, you can always get them from the website.

FLEURTYGIRL – SHIRTS WITH YATITUDE

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Tony took this awesome picture!

Another amazingly creative person here is Lauren, aka Fleurtygirl. She makes the most awesome Nola style T-shirts and these are really shirts with yatitude!

Among them is the Sazerac Tee made for the Tales. Recently due to the oil disaster (i refuse to call it “spill”) she made a “Rescue me” Tee in a collaborative effort with Audubon Institute’s Louisiana Marine Mammal & Sea Turtle Rescue Program (LMMSTRP) and 100% of the net proceeds goes straight to LMMSTRP.

It was so wonderful to see pics of the turtles that were saved due to the funding from this turtle shirt and know you were a part of it.

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The famous Who Dat shirt –  a victim of many of the “disputed phrase” controversy that isn´t yet solved. I say Who Dat belongs to the people!

I got my turtle shirt earlier this spring and its the most soft and wonderful tee i´ve had (along with Fleurtygirls “I BeXLIeVed” ( I believed) Saints superbowl win tee..and i added the Treme and Sazerac Tees to my collection. The Sazerac shirt she made for the Tales of the Cocktail and can also be found in the Tales gift shop in Monteleone. The Treme Tee is made to help the rebuilding of a flood devastated home in Treme.

I was lucky enough to happen to be there when she opened her 2nd shop on 3029 Magazine st (the other shop is on 8611 Oak st). If you are around go and check it out, or visit her website.

These shirts are addictive!

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NOLA FOOD..

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Wonderful shrimps at Jacques-Imos

There`s a resataurant i want to recommend – Jacques-Imos. Its located uptown on 8324 Oak Street and only 3 doors away is the Maple Leaf bar where the Rebirth brass band plays on tuesdays. The food at Jacques-Imos is probably the best i`ve had here so far. The menu is very ecclectic with everything from an outstanding gator and shrimp  cheesecake appetizer to venison and a fantastic redfish. Their grilled shrimp is out of this world. The restaurant has tons of charm and character.

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DRINKS..

One of the best bars (and there`s many) here is the Cure which is located on 4905 Freret Street The cocktails are outstanding. One of the very nice cocktails we had was the Start and Finish containing Lillet blanc, absinthe, pernod, vermouth, averna, orange bitters and orange peel.

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Who dat – two dat!

NEW ORLEANS AND TALES OF THE COCKTAIL 2010

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Its Tales time again people and for those who aren´t attending i`m going to try to keep what`s happening up to date as some of you have requested, at least as much as i can do as its impossible to be everywhere at the same time, and no less – finding time to blog..

And here`s a link to what happened last year and now – the story soon continues.

Most everyone that attend the Tales for the first time – will realize that nothing could have prepared you for the whirlwind that Tales is – it is intense. Ok…as intense as you make it – but there`s really a lot of things to do – more than you think – and before you know it you`re sucked up in a whirlwind of activities that never stops – until Tales is over – and then you need a week to “recover”.

And there`s work to do! listening, taking notes, tasting, comparing, writing, photographing.. and then keep the Mixobar going..and the cooking too..keep Rick and Gabe on the right track..

But i`m gonna avoid too much of the action this year (can you do that?) and attend those seminars i`m really interested in and not as many as possible, get a bit more organized even though i`m not a very organized person..

There´s sessions all day long and plenty of parties every night and if you wanna see the city – and you should! – well then there´s no shortage of things to do either. In Nola – by far – you`ll find the best food and music in the world – and a living culture that is truly unique and different from anything else on this planet.

And then what Tales really is all about – to me at least  – is meeting all the people – both my friends in the city and friends among the cocktail folks that fly in from around the world – and among them the csowgmy feckin`crazy cocktail blogger pals…who i`m gonna live with in the Mixohouse. Let`s see now how the Mixohouse will do this year…

Last year when we lived in that beautiful little house on Rampart st it worked out just fine apart from minor incidents like being awoken by jackass bartenders with bat-like muddlers in the middle of the night. Oh well…i just hope someone doesn`t bring in a vuvuzela…but i heard some rumours…enough said.  Its gonna be a great time, i know it. And with a snow ball place right outside the house and Frenchmen a block away it cannot fail.

Now unto something more serious..

The horrible oil disaster puts things into another perspective that i wasn`t prepared for – and who was? PLEASE do what you can do to help the Gulf. This may or may not also be the last time we get to eat those wonderful gulf oysters which now are fast disappearing due to the closing of the oyster banks – which tragically has forced businesses to close and restaurants to take oysters off their menu. i`m going to eat as much as i can, hopefully there are still some gulf oysters to find..

Charbroiled gulf oysters is the single best thing i ever have eaten in my entire life, i can tell you that much.

I`m also positive that the rest of the tasty seafood served in the city`s restaurants is fine to eat and nothing to be afraid of. As for now as there`s still areas that are not yet closed for fishing on the west side. Enjoy it while you can and while its there and by eating it you also support business in need.

There`s also gonna be bar-towels on sale by the New Orleans Culinary and Cultural preservation Society at the TOTC site (in Monteleone`s gift shop) and 100% of the sales goes directly to the oyster chuckers who have been laid off . If you gonna be there this year, buy one.

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I can`t deny that the oil disaster puts a shadow on my party mood but i ain`t gonna let BP kill it, they have done more than enough damage to the people, animals and environment in the Gulf area (and soon beyond).  If i keep writing about BP i`m just gonna get really upset so i stop.

Anyhow, we are “little people” but we have big mouths and so keep protesting is the only thing to do!

I`m very anxious to leave and go down because i have missed Nola for too long…and i wanna meet y`all again! and those of you who i met last year who will not be there ll miss every single one of you!

Tales is just around the corner – july 21-25. But i`m leaving soon – so next time you hear from me i blog from New Orleans.

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Just the right food… to pair with all those cocktails. Here`s fried softshell crab, french fries and Gin Bloody Mary.

TIKI NOW! THE NEW BREED OF TIKI BAR

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Here`s a Tales of the Cocktail seminar for everyone interested in Tiki!

“An investigation and analysis from the death of the Tiki Bar to the resurgence to the new trends emerging. ”

Do you wanna know what happened? and where Tiki stands today? have a few Tiki libations? then come over to this session and find out..there´s gonna be some exciting things happening for sure! i`ve also heard some rumours about smoked banana peels..

Moderated by our very own Trader Tiki aka Blair Reynolds..the man with the best syrups on the planet – will chronicle the growth of the Tiki resurgence and tell us how come non -Tiki bars like Death & Co and Naga Lounge has Tiki as a major menu component and other bars have Tiki nights.

Refreshing Tiki libations will be served and the ambiance as relaxed as should be.

The sessions is sponsored by Rhum J.M and Don Q.

Where and when?

Sat july 24. From 12.30pm to 2 pm.

The Queen Anne Ballroom, Hotel Monteleone, New Orleans

Read more here.

See you there!

THE JULEP STORY FROM 1488 TO PRESENT

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Sip and Dream..

One of the seminars that interest me very much at this years Tales of the Cocktail is the Julep Story from 1488 to Present.

This seminar is held by spirits historians Anistatia Miller and Jared Brown who have traced the julep all the way back to the 15th century and also they are going to show us Julep recipes from London, Edinburgh, and Dublin that feature some amazing so called “lost” ingredients and we will be shown how the recipe was simplified to become the recipe we know today. That is something i didn`t know – that the recipe was simplified, so i`m looking forward to find out how.

The Mint Julep is such a quintessential southern cocktail with a very interesting history which I´m sure we will learn more about than we already know at this seminar.

Of course we will also drink Mint Juleps!

This session is moderated by Anistatia Miller, Jared Brown and Charles Vexenat.

To be held : Sat, 24 July 2010
Grand Ballroom North, The Royal Sonesta Hotel – for more info click here.