TOTC 2013: The Tastings! part 2 – Rums, Bitters, Jade Liqueurs and Combier

The picture parade from this years tastings at the Tales of the Cocktail continues! i had to break it up in two posts, there´s simply too much..

The hard part when you do all these tastings is to remember everything..because there`s a LOT! I won`t even be able to blog about it all – but the meaning with these posts about the tastings (and the seminars) is to give those who haven´t been to Tales a picture of what it looks like – plus show some about what things i liked the most from those i went to which are just a very small part of all that was going on.

I don´t know really how to describe it…the sounds of all the people, the shakers, all the booze, the running back and forth between places in the heat outside, the quick chatting with people you meet on the way to the next seminar or tasting.

Or the long in-depth discussions about some obscure cocktail or booze related topic with your fellow booze nerds, the joy and surprise when you discover something new and really exciting, the crowds….it all carries that special feeling and it needs to be experienced in person.

So here´s some more pictures from the tastings:

TB absinthes

One of the most interesting tasting i went to was Jade Liqueurs & Combier USA at the Windsor Court Hotel where we could taste the whole portfolio of Jade liqueurs absinthes and Combier´s traditional liqueurs.

On top of that, and here`s what i found really exciting, was Ted Breaux`s own homemade pre prohibition bitters and syrups – and these were not the ordinary….these blew my mind!

These were made from old pre-prohibition recioes and were presented in stunning ancient looking glass bottles. First time i ever heard of and tried something like “blood-liver syrup” – it was used during the victorian era and cured “everything” and was mostly used by the ladies.

TB tastng Blood lver syrup

It tasted strong, herbal and rooty – very interesting!

Then we had the Jamaican ginger bitter…oh my…it contains 90% alcohol so one drop was enough! They drunk this concoction during the pre-prohibition era in Jamaica and of course it “cured everything”! – but after i tried it i actually have no doubt…

It is VERY strong and after the alcohol settles there´s an explosion of ginger flavors that knock your socks off!

TB tastng jam ginger

Jamaican Ginger Bitters

I also tried quinine bitters which was very astringent, woody and rooty, Damiana bitters which was used by men for “strength”, Ayer´s sarsaparilla bitters which were rooty and woody and then i tried something he called “Old Velvet” which was a simple syrup with acacia gum or gomme which is very different from the common gomme syrup made with gum arabic. The Old Velvet was much richer in flavor and Ted made sazeracs with it…

TB Old velvet and Quinine bitters

Old Velvet and Quinine Bitters

Ted Breaux´s absinthes sold by Jade Liqueurs are excellent! it seems to me that everything that man touches becomes very special and of very high quality. And he also had his fantastic Perique tobacco liqueur there too, which i wrote a review of on this blog a year and a half ago. It`s one of my favorite liqueurs.

Combier presented a range of liqueurs and their triple sec is the original triple sec dating back to 1834 France where it was originally made by Jean-Baptiste Combier and his wife Josephine. It`s made with all natural ingredients and has a vibrant, crisp and bright citrus flavor.

Their other liqueurs are all worth trying out too, i tried for example their Kummel which is a sweet, colorless liqueur flavored with caraway seed, cumin, and fennel.

combier kummel

You find Jade lqueurs here and Combier USA here.

RUMS

Another great tasting event was all the rums on the saturday starting with Shellback rum followed by Gubba rum, then the  Legends of rum – a meet and greet tasting hosted by Robert and Robin Burr – the creators of the yearly Rum Renaissance festival in Miami – where you got to try some of the world´s best rums and meet the producers, then at the same time Appleton had a tasting room with cocktails and Jamaican music and then we had Bayou rum streetside and Plantation rum by Cognac Ferrand.

It was a whole RUM day!! which this rum-lover really enjoyed! And that was just the tastings…there was also a seminar that day – European rums.

As always when i go to rum tastings – which i wish could happen more often…there´s one or two (new to me) rums that i never tried before that stick with me and this time it was Mount Gay 1703 Black Barrel with it´s deep flavor.

rum collage

Bottles filled with goodies…

Our Rum Ambassador Ian Burrell mixed up his Jamaican style “Lion Star” cocktail with Plantation rum using that cool ancient shaker i always seen him with and handed out badges with his own happy self on:-)

When he´s around you can be sure there´s entertainment! and a lot of rum education because he´s an edutainer! I wll never forget his story about grandpa Burrell…

Here´s the recipe for Ian`s cocktail, the Lion Star:

rum plantation lion star

 Rum is fun!!

rum plantation IAN

Ian shaking it up!

Also where there´s a rum event you can be pretty sure to meet this guy with all the Chairman´s Reserve rums…Mr Clyde Davis Jr will let you taste the liquid gold in his bottles and mix up a cocktail or two!

Chairman`s Reserve is a great rum from the island of St Lucia in the Caribbean and at this tasting Clyde carried the Spiced rum – which contains local spices and fruits including cinnamon, clove, nutmeg, vanilla, coconut, all spice, lemon and orange and then it also contains Bois Bande bark!

And that is what i couldn´t figure out when i tried it, what that hint of rooty kinda flavor came from…

rum coll chairmans reserve

A great spiced rum!

And no rum tasting is complete without a few rhum agricoles and here was available Rhum JM and Rhum Clèment which both are excellent rhum agricoles. Here´s something i wish – more rhum agricoles at the Tales! why not a seminar about rhum agricole? with several brands to try and compare!

RHUM CLEMENT

And this was all for today…The Tastings number 3 soon come!

TOTC 2013 – The Tastings! Bloody Mary, Bayou Rum, Bulleit Mint Juleps and Ole Smoky Moonshine!

This is what you do before, after and in between seminars, you go to the tasting rooms and parties and try new products, cocktails, eat a bit of delicious food and snacks so you can handle all the alcohol and least but not last – you meet interesting people!

Here is a great opportunity to make new friends and contacts, learn new things, try new and old products and have a lot of fun!

Without further ado, here´s a picture parade of a few of the many tastings i went to!

Greeting us on the wednesday morning was the Absolut Bloody Bar that served two different types of Bloody Mary`s, a very good start of the day!

Totc2013 Absolut Bloody Bar collage

ABSOLUT VODKA was partnering for the first time with NYC’s Saxon & Parole and the S&P team served Tales guests cocktails using their signature Bloody Mary recipes which were delicious and exactly what most of us needed that morning.

The ingredients were fresh like morning dew!

Totc2013 absolut bloody bar 2

The global launch of Bayou rum was nice! i`m especially fond of their spiced rum. They had a tasting room and then also a tailgate on the street! the first 200 attendees got a “swamp survival kit” – which of course – included bottles of rum….

Not sure if you need rum to survive in the swamps but to make sure they had included a fishing lure…and of course cocktail recipes! 🙂 Look out for a review on this blog later of this rum.

Bayou rums

There’s a spirit that runs through the bayous of the land and veins of the residents of Louisiana that’s like no place on earth. From the culture to the cuisine, to the way people celebrate; it’s about living life to its fullest and having some fun along the way. It’s from this place, where sugarcane first came to the USA, that Bayou Rum was born.

For many it may been their first experience with a handcrafted Louisiana Rum made from raw unrefined Louisiana sugar and fresh Louisiana molasses distilled down the road in Lacassine.

Up for grab were also bites of tasty Cajun finger foods to go along with Bayou Rum cocktails or neat sips – let the good times roll!

bayou rum cup

Bulleit bourbon had both tasting street side and a fantastic mint julep laced event in the vieux carré room called “Juleps and Southern Porch Party” – where i got to meet Tom and Hollis Bulleit again! They are very nice people and their products are nothing but top quality stuff! They spoke about their brand which is always interesting!

The attendees also received complimentary Bulleit engraved mint julep cups with a mini bottle of Bulleit bourbon and a stirrer!

Bulleit julep cups

Shiny julep cups!!

Bulleit julep

Doesn`t it make you thirsty when the water on the cup  in the picture starts to defrost?

Bulleit Tom and Hollis coll

Hollis and Tom Bulleit.

Bulleit lunch pics

The amazing food was provided by Ruth’s Chris Steakhouse! Here is one of the best steaks i ever had and a great smoky jambalaya!

Ole Smoky Moonshine was a new discovery for me, i loved their blackberry and peach moonshine and the how cool were jars they use!

Ole Smoke Moonshine collage

Ole Smoky Tennessee Moonshine Master Distiller Justin King presented the authentic flavors of Tennessee moonshine. Each iconic jar begins with 100% corn that’s grown at the foot of the Great Smoky Mountains near the distillery in Gatlinburg, Tennessee. Using techniques passed on through generations, every mason jar of Ole Smoky is based on a 200-year-old family recipe.

Ole smoky moonshine blackberry

TOTC 2013 – Rise of the Zombie and European Rums

Wrath-of-the-Zombie-002

“The Zombie is not Lemonade”

This is the drink that made the tiki drinks famous! invented by Don the Beachcomber and so influential that people named their bars after it.

If you have had a well made zombie you know what i`m talking about…

This seminar held by Jeff Berry, Ian Burrell and Steve Remsberg took us through the history of this fine but “deadly” drink which is one of my favorite tiki drinks. The tiki folks that reads this blog knows it already but those of you who doesn`t know here´s a short recap of the history and the seminar:

Jeff “Beachbum” Berry spent ten years tracking down the original lost recipe for the Zombie cocktail.

Why?From the end of Prohibition to the dawn of Disco, the Zombie was the world’s most famous drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s Hollywood bar on the map.

Inventor Donn Beach kept his original 1934 recipe a closely guarded secret — and when the Jeff finally found it, the recipe was in code!

While sipping samples of vintage Zombie recipes, you’ll learn why this legendary drink was the toast of the Hollywood movie crowd, and hear the true-life detective story behind how the recipe’s secret code was cracked.

Don Beach greatest innovation was to mix several rums in the same drink, something that was new at the time and which he perfected. It´s not an easy thing to do and requires a damn good knowledge about rums – and we all know how well Don Beach knew his rums!

At the time nothing of the like had ever been tasted before and Don`s bars became the hangout for stars and celebrities. His bars became a huge success and the Zombie became the most famous drink in the tiki world.

Here´s the recipes of the two most famous Zombies the 1934 Zombie punch (my preferred Zombie) and the 1950 Zombie. As for rum substitutions for white and gold rums i`d recommend flavorful rums such as Plantation 3 stars, Cruzan, Flor de Cana and for dark rum equal parts of El Dorado 12 yo and Smith & Cross Jamaican rum to get closer to the original dagger rum flavor unless you got Kohala Bay rum.

Also i think using some of the privately bottled demerara rums (Silver Seal, Samaroli, OVD etc) sold in Europe would make nice Zombies…

Zombie Punch (1934)
(From Beachbum Berry’s Sippin’ Safari and Remixed)

3/4 oz fresh lime juice
1/2 oz Don’s Mix
1/2 oz falernum
1 1/2 oz gold Puerto Rican rum
1 1/2 oz aged Jamaican rum
(such as Appleton Extra)
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
Dash Angostura bitters
6 drops (1/8 teaspoon) Pernod
1 teaspoon real pomegranate grenadine ( i use homemade hibiscus grenadine)
6 oz  (3/4 cup) crushed ice.

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and add ice cubes to fill. Garnish with a mint sprig.

Zombie (1950)
(From Beachbum Berry’s Intoxica and Sippin’ Safari)

1 oz fresh lime juice
1 oz fresh lemon juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz white Puerto Rican rum
1 oz gold Puerto Rican rum
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
1 teaspoon brown sugar
1 dash Angostura bitters

Dissolve sugar in lemon and/or lime juice. Shake everything well with crushed ice and pour into a tall glass. Garnish with a mint sprig.

This one was attributed to Don Beach by Louis Spievak in his 1950 book, Barbecue Chef.

And from the famous Zombie we move on with the topic rum…

European Rums Uncovered

European rums cups

“Rum is about Sharing”

Did you know that 9 out of 10 rum consumers do not realize that some of the best rums in the world are blended, aged and bottled in Europe? They may start in the America’s but are adopted, loved , nurtured and aged in the cooler climates of Europe.

Here is where we learnt about dual aging – the rapid intensity of tropical ageing paired with the slow maturation of cooler climates creates smooth and balanced rums.

And although the rums has their roots in the Caribbean the Europeans can be credited with it`s creation.

The seminar was held by Ian Burrell (Global Rum Ambassador) Richard Seal (Master distiller and ambassador for all the Rums, which is produced at the family owned Foursquare Rum Distillery in Barbados) Alexandre Gabriel (President and Owner, Cognac Ferrand) and R John Pellaton (Owner of Banks Rums)

And as always when Ian Burrell is around there is a good story or two and a lot of laughing.

Europ rums sem ian

We tasted 9 different rums and rum prizes were handed out to the first to answer random questions and Richard Seale made an interesting experiment where we tasted two different rums and were asked which one was preferred.

It turned out that the expensive one was the least preferred by the audience while the cheaper one which was aged only two years ( i could never have guessed that) tasted much more balanced due to certain additives in it – showing us the point of what can be done to manipulate rum.

Interesting.

Of the nine rums we tasted were Banks 7 Golden Aged Rum which s a blend of  23 rums from 7 countres – Barbados, Guatemala, Guyana, Jamaica, Java (Arrak) Panama and Trinidad – from both pot and column stills aged in bourbon barrels between 1-7 years.

I found it to be flavorful, with a “golden” profile, quite light but spicy, hints of fruits like apple and banana. Balancing 23 rums is obviously not an easy task but they have made it well.

Further we tasted Plantaton 3 Stars – my fav white rum and their excellent XO 20th anniversary rum which in the US has got a new bottling which i REALLY like! The XO is very well balanced, smooth with hints of toffee, vanilla, nutmeg, oak.

Then we also tasted Spanish rums from Dos Maderas which i have never done before. We tasted Dos Maderas 5+3 which is a blend of Guyana and Barbados rums aged 5 years first in the Caribbean and then 3 more years in casks that once held the Don Cortados 20 yo Old Palo Cortado Sherry. The overall flavor was dry and sweet.

Dos Maderas PX s rum 5+3 wich is aged for 2 years in Don Guido, a 20 year aged Pedro Ximenez sherry. It as sweet, thick with a pronounced sherry flavor.

Dos Maderas Luxus is rums from Barbados and Guyana aged 10 years n the Caribbean and then shipped to Spain to age 5 more years in casks that held Don Guido. The result is a deep intense rum with more wood, clear cherry, rich, deep with a sweet finish.

The dual ageing was an interesting topic and t´s always interesting to try new rums…

Every year at Tales i learn some things that gives me more in depth knowledge in the topics that interest me, and at the Tales there´s always something for everyone.

RUM Legends plant 20 yo

 

TOTC 2013 – Pineapple! a Symbol of Hospitality!

Pineapple ready for cocktail mixing

The first seminar i went to at this years Tales was about the pineapple. Not so surprisingly i found a lot of the tiki folks in there…

The seminar took us through the history of the pineapple and there was a lot i didn´t know about this royal fruit.

The first wild pineapples came from South America and they had a strong scent of raspberries and were smaller than the pineapples we see today and needed to be pollinated by birds. They were discovered by an indian tribe called Guarani and they made pineapple wine.

In 1654 the pineapple came to Madagascar and then it traveled all around the world. When it finally came to England around the 18-1900th century it was a big thing. The pineapple fruit was really precious and not for the common people to enjoy but was the fruit of the kIngs.

In 1778 Capt Cook brought it to Hawaii and those pineapples he brought must have come from the Kew gardens in England since that was the place they were grown in Europe.

So in Hawaii a man named James Dole planted 50 000 pineapples and on his third year he sold 25 000 cases by his company called Hawaiian Pineapples which later changed to the name we know today – Dole´s.

Then there was a brief decline in the popularity of the pineapple until some bright person invented an “adult pineapple on the go” –  which was a ready made pina colada beverage.

The king of fruits was back! and it`s not anymore the fruit for the kings – but the king of fruits! – and to me the pineapple IS the king of fruits! there´s a reason why i chosed to attend this seminar! and of course we were served a few nice cocktails and a particularly tasty pina colada.

pine sem drink

How to pick a good pineapple fruit

1 – look at the bottom – does it look healthy and fresh?

2 – Outside skin – should be flat and smooth, have a nice pattern – a sign of full development.

3 – Smell – they should have a pronounced smell of pineapple

4 – Give it a squeeze on one of the “points” on the skin, it should slightly give away for pressure.

5 -It should be heavy for it´s size = good and juicy.

I think the pineapple is one of the most versatile fruits out there, you can juice it, grill it, puree, garnish (and elaborately so) make ice creams and sorbets, it goes with grilled food and meats, pairs with a lot of things and it´s a fruit that makes you happy! – what can you NOT do? there´s even a house in Scotland that has a pineapple roof!

Rum sauce ango 5 yo rum honey cnnamon to dip pine peces in

This was served at the Angostura rum pool party, it`s a rum sauce made with Angostura 5 yo rum, cinnamon and honey to dip fresh pieces of pineapple skewers in, do i need to say it was absolutely delicious!

Now y´all can go ahead and make some nice drinks with pineapple in them! this fruit s KING! and here is a recipe for a nice drink:

 Samoan Typhoon

Samoan Typhoon

0.75 oz fresh lime

1 oz unsweetened pineapple juice

1 oz fresh orange juice

0.5 oz liquid honey

0.25 oz sugarcane syrup

0.25 oz passionfruit syrup

2 oz Appleton Extra dark Jamaican rum

0.5 oz  Smith and Cross strong dark Jamaican rum

0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)

2 cups crushed ice

Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.

Garnish with pineapple leaves or slice and if you wish maraschino cherry.

pine sem pine ball

Pineapple sticks served at the seminar.

pine sem set up

TOTC 2013: Here comes Bayou Rum!

BR 1 red

Just in time for the Tales of the Cocktail comes the global launch of Louisiana Spirits Bayou rum!

They will launch the silver and spiced rum at the Tales which will be available for attendants for tasting on wed july 17th in the hotel Monteleone, Royal Ballrooms C and D – 2:30pm — 4:00pm.

The Silver is made from of molasses and raw, unprocessed sugar from Louisiana and the spiced rum is a using the same ingredients as the silver rum with the addition of mostly traditional spices for spiced rum but it does have a secret ingredient…which of course is sourced from Louisiana.

Their upcoming aged rum is already being put into Buffalo Trace bourbon barrels to rest and age as long as it takes until it´s ready.

I`m VERY curious to taste these rums…

If you are going to the Tales and like rum make sure not to miss this event! also the Bayou rum will be there in the “Meet the Craft Distillers” tasting on july 19th 5.30 – 7 pm at and then also at a street side tasting outside of Monteleone on july 20th, 6-7.30pm.

And  – at one of the Spirited Dinners – “A Night on the Bayou” at Grand isle Restaurant.

Here is their website and facebook page.

There’s a spirit that runs through the bayous of the land and veins of the residents of Louisiana that’s like no place on earth. From the culture to the cuisine, to the way people celebrate; it’s about living life to its fullest and having some fun along the way. It’s from this place, where sugarcane first came to the USA, that Bayou™ Rum was born.

After two years in the making, some refreshingly inspired cocktails made with our Silver Bayou Rum and Spiced Bayou Rum will be featured. It may be your first experience with a handcrafted Louisiana Rum made from raw unrefined Louisiana sugar and fresh Louisiana molasses distilled down the road in Lacassine. Our Head Distiller and Master Blender will be on hand to share Bayou Rum’s traditional production method. You will also touch, taste, and see what we consider to be the finest raw materials available, and even swap rum stories with Billy Patout from M.A. Patout & Sons – the oldest continuously operating sugar mill in the USA since 1829.

The first 200 in the door will pick up a signed Bayou Rum Swamp Survival package. You will need it to prepare to pet the alligator (no worries, Troy “Choot ‘Em” Landry will be on hand to help). Hold baby gators (courtesy of Jeff Davis Parish). Blow your duck call (with a duck hunting guide). Grab a bite (tasty Cajun finger foods).

And most importantly, enjoy you some Bayou Rum and let the good times roll!

 

BR 4 street

 

BR 6 tasting

 

BR totc

 

BR 7 spirited

 

BR 3 blue

Tales of the Cocktail 2013 – Pre Post

Cariel vanilla vodka cocktails

It´s that time again – the Tales of the Cocktail in New Orleans! it´s the fifth year now that i blog about the Tales. This year is just like every year a whole bunch of seminars and many are at the same time so it´s a bit of a headache to make your picks because you`ll always miss out on something. On the other hand – there´s something for everyone.

Here´s three of the seminars i have picked:

Seminar 1 – Rise of the Zombie: Tiki’s Deadly Drink –

Jeff “Beachbum” Berry spent ten years tracking down the original lost recipe for the Zombie cocktail. Why? From the end of Prohibition to the dawn of Disco, the Zombie was the world’s most famous drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s Hollywood bar on the map.

Inventor Donn Beach kept his original 1934 recipe a closely guarded secret — and when the Jeff finally found it, the recipe was in code! While sipping samples of vintage Zombie recipes, you’ll learn why this legendary drink was the toast of the Hollywood movie crowd, and hear the true-life detective story behind how the recipe’s secret code was cracked.

Wednesday – 07/17/2013  – at 3:30 pm — 5:00 pm – Grand Ballroom South, Royal Sonesta

Partiicipating personalities: Jeff Berry — Ian Burell — Steve Remsberg

 

Seminar 2 – The Dark Ages: Mixology, 1967-1988

The years between the death of Tiki and the revival of the cocktail that began when Dale DeGroff donned his red jacket and stepped behind the bar at the rainbow Room saw an impressive burst of creativity behind the bar. Dozens of new drinks acheived national and even global popularity.

For the first time in generations, whole new categories of drink were invented and populated. Unfortunately, most of those drinks, well, sucked. But behind all those smutty-named shooters and sickly-sweet disco drinks lay a spirit of inventiveness that laid the foundation for the renaissance that was to come.

Join acclaimed cocktail historians David Wondrich and Jeff berry as–with their customary welter of offbeat anecdotes, skewed axioms and deep (if perhaps misguided) commitment to historical accuracy–they trace a path through this culinary minefield. Will there be drinks? Yes. Will they suck? Not all of them.

Saturday – 07/20/2013 – 3:00 pm — 4:30 pm – Queen Anne Ballroom, Hotel Monteleone

 Partiicipating personalities: David Wondrich — Jeff Berry

 

Seminar 3 – European Rums Uncovered: What’s the Story – 

Did you know that 9 out of 10 rum consumers do not realise that some of the best rums in the world are blended, aged and bottled in Europe?

They may start in the America’s but are adopted, loved , nurtured and aged in the cooler climates of Europe.

With an increasing number of “Dual Aged” rums entering into the US market, Global Rum Ambassador, and rum edu-tainer, Ian Burrell, hosts the story of European rums, and will take you through a tasting of some of the more notable European rums on sale in the US, plus a few EXCLUSIVE rums for the Tales of the cocktail seminar attendees.

If you have any questions on “dual aging” or what makes a great European rum, then you find the answers within this seminar from the panel of rum experts on show because “it ain’t where you’re from, it’s where you’re at!”

Saturday – 07/20/2013 – 1:00pm — 2:30pm – Grand Ballroom North, Royal Sonesta

Partiicipating personalities: R John Pellaton — Richard Seale — Alexandre Gabriel — Ian Burrell

 

See you there hopefully!!!

2013 Tales of The Cocktail Nominations! is here!

totcawards

2013 Tales of The Cocktail Nominations! is here!

Tales of The Cocktail is America’s largest annual cocktail festival that brings together the best in the industry from all over the world for a week-long conference, celebration, and gathering. The 11th Annual Tales of The Cocktail and Spirited Awards take place in New Orleans, July 17-21, 2013.

Here are the nominations:

Best Cocktail Writing – Author

  • Dan Priseman
  • Derek Brown
  • Gary Regan
  • Geoff Kleinman (Drink Spirits)
  • Ian Cameron
  • Jenny Adams
  • Naren Young
  • Paul Clarke
  • Philip Duff
  • Robert Simonson

American Bartender of the Year

  • Charles Joly-The Aviary-Chicago, Illinois
  • Eric Alperin-The Varnish-Los Angeles, California
  • Erick Castro-Polite Provisions-San Diego, California
  • Ivy Mix-Clover Club-Brooklyn, New York
  • Jack McGarry- The Dead Rabbit-New York, New York
  • John Lermayer-Regent Cocktail Club-Miami, Florida
  • Leo Robitschek-The NoMad Hotel-New York, New York
  • Naren Young-Saxon + Parole, The Daily-New York, New York
  • Sean Kenyon-Williams & Graham-Denver, Colorado
  • Steve Schneider-Employees Only-New York, New York

Best American Brand Ambassador

  • Amanda Boccato- Lillet
  • Diego Loret de Mola-Barsol Pisco
  • Elayne Duff-Diageo Portfolio
  • Gardner Dunn-Yamazaki
  • Gaston Martinez-Milagro Tequila
  • Jackie Patterson-Solerno Blood Orange Liqueur
  • Jamie Gordon-Absolut Vodka
  • Neyah White-Yamazaki
  • Nick van Tiel-Beefeater Gin and Plymouth Gin
  • Todd Richman- Sidney Frank Portfolio

Best American Cocktail Bar

  • Anvil-Houston, Texas
  • Booker and Dax-New York, New York
  • canon: whiskey and bitters emporium- Seattle, Washington
  • Clover Club-Brooklyn, New York
  • Cure-New Orleans, Louisiana
  • Prizefighter-Emeryville, California
  • The Barrelhouse Flat-Chicago, Illinois
  • The Broken Shaker-Miami, Florida
  • The Hawthorne-Boston, Massachusetts
  • William & Graham-Denver, Colorado

Best Bar Mentor

  • Bridget Albert-Chicago, Illinois
  • Charlotte Voisey- New York, New York
  • Dushan Zaric-Los Angeles, California
  • Francesco Lafranconi-Las Vegas, Nevada
  • Jackson Cannon-Boston, Massachusetts
  • Jason Crawley-Sydney, Australia
  • Julie Reiner-Brooklyn, New York
  • Julio Bermejo-San Francisco, California
  • Sven Almenning-Sydney, Australia
  • Wayne Collins-London, United Kingdom

Best Cocktail Writing – Publication

  • Australian Bartender Magazine
  • Bar Magazine Digital
  • BarChick
  • Barlife UK
  • DiffordsGuide.com
  • Find. Eat. Drink.
  • Imbibe Magazine
  • Sauce Magazine
  • ShakeStir.com
  • The Cocktail Lovers Magazine

Best High Volume Cocktail Bar

  • Clover Club-Brooklyn, New York
  • Flatiron Lounge-New York, New York
  • Harvard and Stone-Los Angeles, California
  • Macao Trading Co.-New York, New York
  • Polite Provisions-San Diego, California
  • Sable Kitchen and Bar-Chicago, Illinois
  • Saxon + Parole Restaurant-New York, New York
  • The Dead Rabbit-New York, New York
  • The NoMad Hotel-New York, New York
  • Vesper Bar-Las Vegas, Nevada

Best International Brand Ambassador

  • Claire Smith-Belvedere Vodka
  • Colin Asare-Appiah-Bacardi Portfolio
  • David Cordoba-Bacardi Portfolio
  • Dean Monkey Callan-Monkey Shoulder Whisky
  • Giuseppe Gallo-Martini
  • Ian Burrell-Rum Ambassador
  • Jacob Briars-Bacardi Portfolio
  • Max Warner-Chivas Regal
  • Raj Nagra-Bombay Gins
  • Stephen Myers-Illegal Mezcal

Best New Book (Cocktail/Bartending)

  • 1806 Cocktails:  World History as Seen Through the Bottom of a Glass by Nick Reed
  • Craft Cocktails by Brian Van Flandern
  • Diffordsguide Gin book by DiffordsGuide.com
  • Drinks by Tony Conigliaro
  • Edible Cocktails:  Garden to Glass by Natalie Bovis
  • Gin:  A Global History by Lesley Jacobs Solmonson
  • Sanctuaria, The Dive Bar of Cocktails by Matt Seiter
  • The Tequila Ambassador by Tomas Estes
  • To Have and Have Another:  A Hemingway Cocktail Companion by Philip Greene
  • Vodka Distilled by Tony Abou-Ganim

Best New Product

  • Bartender’s Choice iPhone App
  • Cana Brava Rum
  • Dale DeGroff’s Pimento Aromatic Bitters
  • Dorothy Parker Gin
  • Filthy Black Cherry
  • Fords Gin
  • H by Hine VSOP
  • Imbue Petal and Thorn
  • Pierre Ferrand Dry Curacao
  • Tequila Cabeza

Best Restaurant Bar

  • Gwynnett St-Brooklyn, New York, USA
  • Imperial by Chef Vitaly Paley-Portland, Oregon, USA
  • Island Creek Oyster Bar-Boston, Massachusetts, USA
  • Jasper’s Corner Tap & Kitchen- San Francisco, California, USA
  • No. 9 Park-Boston, Massachusetts, USA
  • Oak at fourteenth-Boulder, Colorado, USA
  • Oven & Shaker-Portland, Oregon, USA
  • Saxon + Parole Restaurant-New York, New York, USA
  • The NoMad Hotel-New York, New York, USA
  • The Roosevelt-Sydney, Australia

International Bartender of the Year

  • Andrea Montague-Callooh Callay-London, United Kingdom
  • Carina Soto Velasquez-Candelaria-Paris, France
  • Hidetsugu Ueno-Bar High Five- Tokyo, Japan
  • Jack McGarry-The Dead Rabbit-New York, New York, USA
  • Jamie Bourdreau-cannon:  whiskey and bitter-Seattle, Washington, USA
  • Marian Beke-The Nightjar-London, United Kingdom
  • Misty Kalkofen-Brick & Mortar-Boston, Massachusetts, USA
  • Naren Young- Saxon + Parole, The Daily-New York, New York, USA
  • Simone Caporale-Artesian Bar at the Langham-London, United Kingdom
  • Zdenek Kastanek-28 Hong Kong Street- Singapore

World’s Best Cocktail Bar

  • 28 Hong Kong Street-Singapore
  • Black Pearl-Melbourne, Australia
  • Callooh Callay-London, United Kingdom
  • Candelaria-Paris, France
  • Clover Club-New York, New York, USA
  • Death and Co.-New York, New York, USA
  • Drink-Boston, Massachusetts, USA
  • Milk and Honey-New York, New York, USA
  • The Dead Rabbit-New York, New York, USA
  • The Varnish-Los Angeles, California, USA

World’s Best Cocktail Menu

  • 28 Hong Kong Street-Singapore
  • 69 Colebrooke Row-London, United Kingdom
  • American Bar at the Savoy-London, United Kingdom
  • Black Pearl-Melbourne, Australia
  • cannon:  whiskey and bitters emporium-Seattle, Washington, USA
  • Clover Club-Brooklyn, New York, USA
  • Pouring Ribbons-New York, New York, USA
  • The Dead Rabbit-New York, New York, USA
  • The Hawthorne-Boston, Massachusetts, USA
  • The Nightjar-London, United Kingdom

World’s Best Drink Selection

  • cannon:  whiskey and bitters emporium-Seattle, Washington, USA
  • Cure-New Orleans, Louisiana, USA
  • DaddyO-New York, New York, USA
  • Eau de Vie-Melbourne, Australia, USA
  • Mayahuel-New York, New York, USA
  • Saxon + Parole Restaurant-New York, New York, USA
  • Seven Grand-Los Angeles, California, USA
  • The Dead Rabbit-New York, New York, USA
  • The Hawthorne-Boston, Massachusetts, USA
  • Whistling Shop-London, United Kingdom

World’s Best Hotel Bar

  • Beaufort Bar at the Savoy-London, United Kingdom
  • Black Angels Bar-Prague, Czech Republic
  • Clyde Common-Portland, Oregon, USA
  • Eastern Standard Kitchen and Drinks-Boston, Massachusetts, USA
  • Regent Cocktail Club-Miami, Florida, USA
  • Sable Kitchen and Bar-Chicago, Illinois, USA
  • The NoMad Hotel-New York, New York, USA
  • The Zetter Townhouse-London, United Kingdom
  • Vesper Bar-Las Vegas, Nevada, USA
  • Widder Bar-Zurich, Switzerland

World’s Best New Cocktail Bar

  • Bar Le Coq-Paris, France
  • Broken Shaker-Miami, Florida, USA
  • Bulletin Place-Sydney, Australia
  • Experimental Cocktail Club-New York, New York, USA
  • Polite Provisions-San Diego, California, USA
  • Pouring Ribbons-New York, New York, USA
  • The Dead Rabbit-New York, New York, USA
  • The NoMad Hotel-New York, New York, USA
  • Trick Dog-San Francisco, California, USA

The Tales of The Cocktail Spirited Awards will be given out on July 20th in New Orleans.