First time at Tales?

There are a couple of great resources on the web providing tips for first-timers to Tales. Last year, I highlighted first-timer herself The Dizzy Fizz’s blog post. I also mentioned on Twitter a post from Tales vet Fred Yarm that offers more than enough strategy for tackling Tales (or, the "multi-ring circus" as he refers to it!).

This year, I was privileged that Geoff, editor of DrinkSpirits.com, asked for my insights to before heading to New Orleans, as this will be my first return to the city since last year’s Tales. Check out his blog post on the Tales blog for my tip, along with other fantastic advice for industry vets returning for another year of cocktail camaraderie – and perhaps debauchery – in New Orleans.Yes, I'm included among the likes of Tony Abou-Ganim - wow!

Here are a few items of note on my calendar for this week:

  • Seminar – The European Bartending Perspective. I just recently wrote about this seminar sponsored by Mandarine Napoleon, so please refer to the previous blog post. Or read the great interview that Doctor Bamboo conducted with moderator Jonathan Pogash.
  • Spirited Dinner – We selected a Spirited Dinner this year that I am very much looking forward to attend. Jonathan Pogash and Hal Wolin together are Exploring Whiskies in Cocktails, in collaboration with William Grant.
  • Not-to-miss-party – Bartender’s Breakfast. Following the Spirited Awards ceremony on Saturday night, this Pernod Ricard event is the final hoo-rah for most of the Tales participants for the year. I unfortunately had to bail out of this party on the early side last year so am looking forward to celebrating to its fullest extent this time around and catch all the great bartenders in action!

I look forward to seeing many familiar and new faces in NOLA this week. Definitely feel free to shoot me an email so we can try to cross paths, or follow my action via Twitter at both @stephaniejerzy and at @drinks4thehouse.


All About: The Vieux Carre

Tales of the Cocktail gets underway later this week, where cocktail ambassadors, bartenders and enthusiasts alike will gather for five days in the American birthplace of the cocktail, New Orleans.
Imbibe Magazine reminded me of one of the city's most quintessential drinks by posting a link via Twitter to the Vieux Carre recipe. The drink recipe utilizes rye whiskey and is made in a style that is unique to US cocktail history.

As such, a variation on the Vieux Carre will be among the two recipes featured during the upcoming sold-out Tales of the Cocktail seminar, The European Bartending Perspective. The seminar, to be moderated by Jonathan Pogash and feature European panelists Simon Difford, Nicolas de Soto and Dushan Zaric, is designed as an open forum for discussing impressions of the American cocktail scene and how it may - or may not! - be so different from bartending across the pond.

The Vieux Carre recipe designed for the seminar does vary slightly from the traditional 1930s recipe by removing the cognac and instead swapping in the cognac-based orange liqueuer Mandarine Napoléon. This will give the Vieux Carre a slightly sweeter taste, but still stay true to the American classic. Here's the variation:

Vieux Carre:
  • 0.5 oz Mandarine Napoléon
  • 1 oz Sazerac Rye Whiskey
  • 1 oz Dolin Sweet Vermouth
  • 1 dash Benedictine
  • 1 dash Peychauds Bitters
  • 1 dash Angostura Bitters
Mixing Technique: Stir and garnish with a luxardo cherry.

To see more of where seminar sponsor Mandarine Napoléon will be during the week of Tales of the Cocktail, follow the brand on Facebook or Twitter.