Upcoming US and European Wine and Spirit Events and Competitions

We hope you'll find this compendium of upcoming wine and spirits events and competitions useful. We'll be updating this with information on the 2012 TBD's as they are defined.

EVENTS

Wine Enthusiast Toast of the Town
Miami, Sept. 23, 2011, 2012 TBD
http://www.toastofthetown.com/

Indy Spirits Expo
Sept. 28, 2011 Chicago. 2012 TBD
www.indyspiritsexpo.com

Wine Riot US Tour
2011 LA, BOS, CHI, New York, Sep. 23/24, DC, Oct. 21/22
Consumer event targeting Millennials
http://secondglass.com/wineriot/

Ultimate Blast
Oct. 14, 2011, Marriott Marquis, New York
http://www.ultimate-beverage.com/spirits_wine_tasting/ultimate-blast-registration/

European Wine Bloggers Conference
Franciacorta, Italy Oct. 14-16, 2011
http://winebloggersconference.org/europe/

Vinitaly Tour: USA
Oct. 17-19, 2011 Metropolitan Pavilion, New York
http://www.vinitalytour.com/

Wine Spectator NY Wine Experience
New York, Oct. 20-22, 2011, Marriott Marquis
2012 TBD
http://www.winespectator.com/micro/show?id=40311

Fancy Food Show
Winter show: San Francisco, Jan 15-17, 2012
Summer show Washington DC, June 17-19, 2012.
http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates

Boston Wine Expo
Jan. 22-22, 2012, Boston, MA
http://www.wine-expos.com/boston/

Vino2012/Italian Wine Week
TBD 2012 (Usually in Jan. in New York)
http://www.italtrade.com/index.htm

South Beach Wine and Food Festival
Feb. 23-26, 2012, Miami, FL
http://www.sobefest.com/corporate/

NY Wine Expo
Mar. 2-4, 2012 at the Jacob Javitz center, New York
http://www.wine-expos.com/wine/ny/

Nightclub & Bar Show:
Las Vegas, March 12-14, 2012
www.ncbshow.com

ProWein
March 4-6, 2012, Dusseldorf, Germany
http://www.prowein.com/

VinItaly
March 25-28, 2012, Verona Italy
http://www.vinitaly.com/

U.S. Drinks Conference and Wine and Spirits Wholesalers of America Annual Convention and Exposition
April 2-5, Las Vegas, NV. U.S. Drinks Conference will be co-located with this event
www.wswa.org
www.USDrinksConference.com

American Craft Distilling Conference
2012 TBD (most likely April)
http://www.distilling.com

Manhattan Cocktail Classic
May 11-15, 2012 in New York.
http://manhattancocktailclassic.com/

London International Wine Fair
May 22-24, London Excel Center
http://www.londonwinefair.com/content/

Vinexpo Asia-Pacific
May 29-31, 2012, Hong Kong
www.vinexpo.com

Aspen Food and Wine Classic
Aspen, CO, June 15-17, 2012.
http://www.foodandwine.com/classic-in-aspen/

San Diego Spirits Festival
June 30-July 1, 2012, San Diego, CA
http://www.sandiegospiritsfestival.com/

American Wine Bloggers Conference
Aug. 17-19, 2012, Portland, OR
http://winebloggersconference.org/america/agenda/

Bar and Wine Show
Formerly the NY Bar Show, June 26/27, 2012, Jacob Javitz Center NY
www.thebarandwineshow.com

Tales of the Cocktail
July 20-24,2012, New Orleans
http://www.talesofthecocktail.com/

Miami International Wine Fair
2012 TBD, Usually Oct.
http://www.miamiwinefair.com/

European Wine Bloggers Conference
2012 TBD, Usually mid-October.
http://winebloggersconference.org/europe/
 
TASTING COMPETITIONS AND AWARDS

Micro Liquor Spirit Awards
Eligibility: Product sells less than 50,000 9-liter cases annually in USA. Deadline Oct. 17, 2011.
http://www.microliquorawards.com/

New York International Spirits Awards
New York, Oct. 16, 2011
www.nyispiritscompetition.com.

San Francisco Spirits Competition
2012 dates TBD. Entries usually due mid Feb, event Mid-Mar.
http://www.sfspiritscomp.com/

San Francisco Wine Competition
Entries due May 25, 2012. Event June 15-17, 2012.
http://www.sfwinecomp.com/

Ultimate Beverage Challenge
http://www.ultimate-beverage.com/

Ultimate Spirit Challenge
2012 dates TBD, but expected to be early Mar for judging, event early April
Ultimate Wine Challenge Deadline for entries for 2012 TBD, but expected to be mid-April, Event early May, New York

Ultimate Cocktail Challenge
Event early April at Astor Center, deadline for 2012 TBD, but expected to be mid-March. This has been expanded in 2011 to include two sections, “Classic Cocktails” and “Signature Cocktails”

Beverage Testing Institute
BTI conducts a series of tastings of both wine and spirits by category throughout the year. They also run a value wine competition and packaging competitions for spirits and wine.
http://www.tastings.com/trade.html


The Wine Trials
This is actually a book published annually and focusing on generally available wines retailing at under $15. There is no fee to participate. Deadline for entries usually in October.
www.fearlesscritic.com

IWSC (International Wine and Spirits Competition)
2012 deadlines TBD.
http://www.iwsc.net/news1/488

International Spirits Challenge
Put on by Drinks International Magazine, Entry deadlines vary by category but generally April/May.
http://www.internationalspiritschallenge.com/

Spirit Masters
Run by Drinks Business/Spirits Business Magazine. 2012 dates TBD, but usually end June.
http://www.thedrinksbusiness.com/content/view/10862/444/

SIP Awards
Deadline for submission May, 201
www.sipawards.com

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.

Cheers!

Tales of the Cocktail with Mandarine Napoleón

Hey guys. I’m here with your D4TH riddle of the day: A (super awesome) PR manager comes to New Orleans with 3 full, unopened bottles of Mandarine Napoleón XO Reserve – a product not currently available in the states. She shows off the bottle to industry bloggers and consumers alike. How many bottles does she return with?

Answer: One. But it’s empty. And I have no inkling as to who took the other two hand-etched bottles as keepsakes of this BEYOND limited edition product. Lucky bastards. (Not that I’m bitter I only got one dram of it on the rocks or anything like that...)

In all seriousness, Steve and I had a great time in New Orleans working with our clients Marc de Kuyper and Albert de Heer of the brand Mandarine Napoleón. Within an hour of checking in at the Hotel Monteleone, we were all on our way to the Mixoloseum House to have an informal meet-and-greet with the bloggers behind the Thursday Drink Night chat room. If you haven’t been before, you must check it out on Thursday nights (obvious enough..)! All photos below are courtesy of Carson Grey Photography.

What a full bottle of Mandarine Napoleón XO Reserve looks like before you let it loose with bloggers. 15 minutes later...

...no need to adjust your computer screen. That bottle is now half empty.

On the Thursday afternoon of that 5-day stint at Tales, Mandarine Napoleón was available as a sponsor during the Summer in Paris luncheon held at the legendary Antoine’s, complete with that notorious, but oh-so scrumptious Baked Alaska. Mandarine Napoleón fit beautifully into the French-inspired menu and accompanying spirits, with the product’s deeply-rooted history with Napoleon Bonaparte himself over a century ago.

Arno Van Eijmeren (bartender extraordinaire in Rotterdam) and I (the, uh, non-bartender extraordinaire) crafted up beautiful Mandarine Sour cocktails with the simple recipe below. The traditional Egg Sour recipe from The Savoy Cocktail Book actually calls for a 1 part of brandy; however, since the macerated oranges (or tangerines as they are called in Europe) are distilled with fruit brandy, you get your – albeit much smoother – boost to a 40% abv distillate.

Mandarine Sour
2 oz. Mandarine Napoleón
1 oz. Fresh lemon juice
½ oz. Fresh egg white
3 dashes of Angostura Bitters
Thoroughly shake all ingredients and pour into an Old Fashioned glass. Garnish with a cherry.

Some other highlights from our time with the Dutchmen:
· Me and the boys grabbing a steak dinner at Dick Brennan’s Steakhouse. I looked like such a wimp drinking my Whisky Sour and eating my 8 oz. steak next to their humongo-ginormous-extra-huge 24 oz. slabs of meat.
· Grabbing some cocktails at Bar Tonique. We had sort of an unfortunate experience there as the place was super packed (as it should be) with just one lone man behind the bar (bad call during Tales week).
· Empathizing with their recent loss in the World Cup finals. Trust me, even a month after it’s all been said and done, they’re still reaming…
· Lounging in the Carousel Bar into the wee hours of the morning. Those guys tormented the poor waiter in the lounge on night when he repeatedly came back trying to understand exactly what I wanted in my Blood & Sand and then failed to produce one. Sigh… Until next year, Tales...

As the Dutch always says, Groet!
Steph

Recapping (and recouping) from Tales

While there is plenty more coverage to come I thought I’d just share a quick update with you all that I have returned to Connecticut after a fantastic trip to New Orleans for Tales of the Cocktail. Needless to say, my liver has been a bit “overworked” and my arteries are clogged with fried deliciousness. I wouldn’t have had it any other way!

So here’s the quick rundown. I went to New Orleans and, instead of a lousy t-shirt, I came back with:

• My own copy of Jill DeGroff’s book, “Lush Life: Portraits from the Bar”
• Not one, but two hats, acquired from the Beefeater Welcome Reception and Ricard Midnight Petanque, respectively. Sadly, I traveled by but did not enter Meyer’s hat shop on St. Charles, much to RumDood’s disappointment (I was on the streetcar at the time…)
• A beautiful glass bottle etched by hand that at one point contained Mandarine Napoleón XO, a product that is not currently available in the states
• Visions of chartreuse swizzles a la Mixo House
  
• And expanded knowledge on a wide range of subjects, from discussing emerging social media practices to exploring the sense of Umami
• A plethora of business cards from all the new acquaintances I met and cannot wait to keep in touch with

I look forward to sharing more with you as I recap and detox from this wonderful five-day adventure. But in the interim, I would love to hear from you 1) your favorite memories from Tales and 2) the best thing (swag, spirit, bitters, tchatchkes) you managed to sneak back home in your suitcase.

Countdown 'til Tales

New England’s recent sweltering heat wave (complete with humidity that this desert gal is not quite experienced in dealing with) was certainly great preparation for my upcoming descent upon New Orleans, the unofficially official birthplace of the cocktail. The occasion is Tales of the Cocktail, the spirits industry's premier event for bartenders, bloggers, liquor reps, and brand ambassadors, and enthusiasts, among others to gather and celebrate the culture of the cocktail community.

There is still much more to learn upon my arrival from those veterans who have attended Tales before and – more importantly – survived. I’m slightly afraid for the safety of my liver, but as they say: When in NOLA, do as the N’awlins do or, rather, drink as the N'awlins drink. Selena of The Dizzy Fizz did a great write-up of tips from the pros that have conquered this event before, so give it a read. If you have more tips and suggestions, please get in touch!

Anyways, since I can’t imagine any of you would be interested here in tracking my every move at Tales (plus, that’s what Twitter is around for. No stalkers, please.), here’s what I’m most looking forward to during my NOLA adventures. In no particular order:

• The Beefeater Welcome Reception for a truly exciting Tales kickoff filled with Beefeater gin cocktails! It’s Wednesday evening at the Contemporary Arts Center , which looks to be a beautiful facility. I’ll be taking off from the CAC to the Elms Mansion for A Promenade of Jubilation, presented by William Grant & Sons

• Breakfast at THE breakfast establishment, Brennan’s. Oh Banana’s Foster, here I come!

• Celebrating the spirit of Le Paris at a Spirited Luncheon at Antoine’s. I’ll be there to celebrate French food and, of course, cocktails. I’m excited to for the delicious Mandarine Sour cocktail, featuring Mandarine Napoleon, brandy, lemon juice, Angostura, & eggwhite.
  

• And then there’s the Tales Spirited Dinner series. We’re off to Le Meritage to enjoy a great meal with cocktails prepared by Jeffery and Jonathan Pogash.

• You’ll probably catch me bright and early most mornings grabbing a complimentary cup (or two) of Joe at the Kahlúa Coffee Bar, along with a Kahlúa-inspired cocktail from Kaiser Penguin called “Black Paloma”.

• Beignets and Po’boys

• Spending time at the Mixoloseum Bar

• Catching some live music. The Tales After Dark series at Irvin Mayfield's Jazz Playhouse has me intrigued, particularly the Brazilian-influenced Chegado.

• Oh, and then there are ALL the seminars! I think I have a good mix of learning opportunities ahead of me surrounding social media (Social Media: Creating Cocktail Legends, Keeping Ahead in an Online World), bartending technique (Rolling out the Red Carpet for Rookies), and just plain ol’ fun (Hollywood Cocktails: Louisiana Style), among others.

• Wednesday is also Steve Raye’s birthday so I’m sure we’ll be hoisting a few glasses to his youth. ;) Join up and celebrate with us!

See you in NOLA!
SJ

Let's Clean the Gulf - Cocktail Style!

With Tales of the Cocktail fast approaching, I've found as a first-timer that it is easy to get lost in the lust of cocktail parties, seminars, and all-around absorption of all things inspiring of New Orleans. But, I think it's important to keep in mind, heading into this years Tales, the recent devastation of the oil spill in the Gulf of Mexico and how individual's livelihoods have been affected as a result. According to a recent Tales e-newsletter:

In an effort to support a seafood industry that plays such a large role in the culinary traditions of New Orleans, The New Orleans Culinary and Cultural Preservation Society will be selling a limited edition bar towel during Tales of the Cocktail. 100% of the proceeds from the sale of this bar towel will go directly to oyster shuckers who have recently been laid off due to the oil spill in the Gulf...A Limited edition bar towel will be sold at Tales of the Cocktail, benefiting oyster shuckers affected by the Gulf oil spill.

TLC linen services has donated the towels featuring the creative and inspiring logo posted above. These limited edition towels will be available on-site at the Tales of the Cocktail Gift Shop (Royal Rooms A & B) from July 21-25. The towels will be sold on a donation basis; a minimum donation of $5.00 per towel is requested.

Tales Teaser

For those of you who haven’t been following my footsteps on Twitter, I arrived in New Orleans yesterday for the Tales of the Cocktail festival. My trip didn’t start so well, after listening to the lady sitting next to me on the plane verbally assault our fellow travelers about their “flight etiquette” for a half an hour straight.

But things changed dramatically for the better once I was safely within the French Quarter limits. I’m staying at the Hotel Monteleone, a New Orleans landmark with a rich history. I’m so glad to be in the middle of all the action this year (last year we stayed in a hotel just outside the French Quarter).

After attending an awesome Welcome Reception put on by Beefeater gin, Steve & I headed over to the Mixo house, a Bed & Breakfast that's been completely rented out by a couple of crazy bloggers with an insane collection of booze, for the OVAL vodka infusion contest judging. There judges Gabriel Szaszko of Cocktailnerd, Rick Stutz of Kaiser Penguin, and Chantal Tseng, bartender at the Tabard Inn in Washington, DC, put these infusions (and their respective cocktails) to the test. I'd like to send a huge thanks their way, and I'd also like to extend a huge thanks to Chris Stanley, who prepared all the cocktails for judging (which, once you see the recipes you'll understand, is no small feat-especially when you're vying for bar space with dozens of cocktail afficianados).

In the coming days (ok, perhaps when I get back to the office) I'm going to write up a more detailed post and share some infusion recipes, cocktail recipes, and cocktail photos with you dear readers. But for now I'll have to leave it short and simple. Marshall Fawley of Scofflaw's Den took top prize with a creative Thai infusion and a delicious cocktail to boot! The judges were in complete agreement that his entry deserved the grand prize so Marshall will be having a portion of his stay in New Orleans paid for by OVAL vodka. Congratulations Marshall & well done!

More from New Orleans in the coming days...

Tales Time

Is it really that time again!? Believe it or not, tomorrow I’m headed back down to the Big Easy for Tales of the Cocktail, “the summer’s most spirited event.”

The weather has just started to not suck here in Connecticut (we’ve been hammered by serious rain, thunderstorms and yes, even a tornado for about the last month) and now I have to leave it behind for the sweltering sweaty mess that is New Orleans in July.

Ahhh, but I love it! And I’ve been training-daily two-mile runs in my snow suit followed by high-proof cocktails in a steam bath. I’ve prepared. I’m focused. I’m ready.

As I am a complete control freak (and may possibly suffer from OCD) I’ve created quite the detailed agenda for myself while in New Orleans. I won’t put all the little details down here but I will give a few of the highlights away. Here we go:

Wednesday:

Beefeater Welcome Reception (come see me!!)

OVAL vodka Infusion contest judging

Possible tweet-up @ Bar Tonique (we’ll see if I last that long)

Thursday:

Breakfast @ Begue’s

How’s & Why’s of Cocktails Session

The CSOWG is taking ME to lunch (I feel special!)

Chemistry of Cocktails

Dinner @ Arnaud’s with the Intoxicologist herself

Friday:

Using Blogs & Online Tools to Promote your Bar, Brand, or Career (Steve’s on the panel-come watch him preach Social Media Marketing and possibly embarrass me in a crowded room)

The Cocktails That Made Gin Famous

On The Fly Competition (this is going to be a fun one)

Caipirinha Competition (got to see what my friends at Leblon are up to)

Saturday:

Breakfast @ Brennan’s (‘nuff said)

The Three Amigos (heard it was hilarious last year)

Dinner @ NOLA with the Dood of Rum

And last but not least….The Spirit Awards (how can they possibly top last year’s host—Shooter McGavin!?)

So, if you’re a stalker and would like to know my every move in New Orleans (kidding…please don’t stalk me) or if you’re sad and alone at home and would like to live vicariously through me, check in here for daily (I’m optimistic) updates or follow me on Twitter. By the end of the week, you’ll already have your trip booked for next summer. Trust me.

Till then, Cheers!

Two Things...

Hello readers! Today I’ve got two quick notes for you.

1. I was first introduced to MySpeedRail.com by Lance Mayhew awhile back, and have been enjoying some of the recent blog posts there. But it’s just come to my attention that they’ve got a search engine set up on the site specifically designed to search cocktails on only the most relevant sites. It’s the perfect tool for finding a new cocktail to serve your friends, deciding what you can make with what you have on hand, or figuring out if your new creation has already been created by somebody else. Check it out the next time you’re looking for a great drink (after stopping by Drinks for the House, of course!).
2. Tales of the Cocktail is fast approaching. I can’t believe it’s been a year already! I’m so excited to return to the Big Easy and meet up with new friends and familiar faces. If you want to be privy to all the deets while I’m on the road, follow me on twitter, where I’ll be updating more frequently. I promise to be witty and hilarious. Well, no I don’t but I’ll try anyway.

Cheers!

Mardi Gras Cocktails

Ok, so I’ve got to be honest. I’ve never really understood the whole Mardi Gras thing. It’s kind of French, it’s kind of Catholic, it’s the day before Lent but it’s total debauchery. Are we just trying to get all the sinning out before Lent starts, or is it just an excuse to party hard on a random Tuesday?

Last summer I visited New Orleans, the famed home of the biggest Mardi Gras celebration in the U.S., for Tales of the Cocktail and fell in love with the birthplace of the American cocktail. Even on a relatively quiet and excruciatingly hot night in July, Bourbon street was alive with jazz, drinks, and (unfortunately, for me) middle-aged folks wearing nothing but body paint—Yikes! I can only imagine how crazy things are in the Crescent City this week, with Mardi Gras celebrations in full swing.

Regardless of its reason for being, I’ve always enjoyed Mardi Gras because it’s the perfect time to be carefree, have fun, and get a taste of the warmer seasons ahead with great spring/summer party cocktails. So un-pack your blenders, pull out your drink umbrellas and swirly straws and fix up a couple of these. I guarantee you they’ll be better than the 7-Eleven Slurpee-esque Hurricanes they sell on Bourbon.

Vive le Mardi Gras! Cheers!

The HYP Fairy

3/4 oz. Absinthe Mata Hari

1/2 oz. Hpnotiq Liqueur

splash fresh sour mix

Combine ingredients in a cocktail shaker filled with ice. Strain into a chilled shot glass.

White Peach Paloma

2 oz. Tequila
½ oz. Hiram Walker White Peach Schnapps
2 oz. Fresh Squeezed Grapefruit Juice
2 oz. Fresh Squeezed Lime Juice
1 oz. Simple Syrup

Combine ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a salt-rimmed glass filled with ice. Garnish with a lime corkscrew. Serve blended, if preferred.

Southern Belle

1 ¾ oz. Absinthe Mata Hari
1 ¼ oz. Hiram Walker Pomegranate Schnapps
Splash cranberry juice

Combine ingredients in a cocktail shaker filled with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Grapeful Red

1 oz. Hiram Walker Pink Grapefruit Schnapps
¼ oz. Hiram Walker Triple Sec
Dash grenadine

Shake over ice & serve in a chilled shot glass.

Steve here...was on a quick trip to Vienna and had the chance to sample the cocktail scene there. I had heard a lot about Bar Italia which was one of the finalists in the TOTC "best international cocktail bar" competition. Unfortunately, the only time I had for a visit was Sunday night. It's a very unpreposessing storefront on a busy commercial street just outside the first district, with a short bar and about 10 tables. I was disappointed when I sat down at the bar, rubbed my hands together and asked the bartender what cocktail specials they had. The answer..."none...we don't serve cocktails on Sunday nights, just straight regular drinks." With only about 4 other people in the bar, it didn't bode for an exciting evening, so I trudged off into the spitting rain and drowned my disappointment at the Sacher Hotel with a melange (Viennese coffee drink) and the eponymous Sacher Torte.

Monday we had a bit better luck at Dino's American Bar where Rene van de Graaf greeted us like long lost friends. Rene has been a big help to us in developing signature cocktails, and is, in my view, the archetype for what a professional bartender should be. As he explained it to me,as a kid he took a parttime job as a bartender and knew right away that's what he wanted to do as a career. When you ask him what he recommends, he asks a couple of questions about your preferences, thinks a bit, makes a couple of recommendations for you to consider, and proceeds to create something that's always special. Skill, style, flair (not "flipping bottles" flair, but the real kind) and great conversation. Turns out there were a couple of other bartenders on our side of teh counter, one from Prague, the other from Berlin who were really interested in picking our brains about brands and the U.S. cocktail scene. I know I should have quit after the 4th "Dark Knight" (I'll have to ask Rene for the recipe...I sort of forgot) and a Montecristo Lonsdale. But all in all, a perfect evening of conversation, cocktails and culture.

We're On Facebook!

Who isn't these days? Check out our new facebook groups for Absinthe Mata Hari and Oval Vodka. There are cocktail recipes and photos (including some from "Tales of the Cocktail") up already. Keep an eye on it, because we plan to post videos in the near future as well. C'mon, be a joiner!

Tales of the Cocktail: A Reflection

The blogosphere is still a-buzz with tales of Tales of the Cocktail and I must admit I can’t take my mind off it. Since I’m having trouble consolidating and organizing these random thoughts and memories, I thought I’d just throw them all out there. Rick of Kaiser Penguin has already done something very similar with his “Lessons Learned” from Tales of the Cocktail (check it out, it’s hilarious!), so I apologize if I seem like a copycat, but I feel this is the best way of communicating my thoughts. Here goes:

1. Tales is bigger than I imagined, and seems, unfortunately, to have outgrown the lovely Monteleone.
2. The food in New Orleans is fantastic, even for people who don’t like spicy or seafood.
3. The halls of the Bienville House remind me of “The Shining.”
4. If you are even slightly claustrophobic, do not attend sessions in the Riverview Room. You will be packed in an elevator with 45 others for at least 15 minutes.
5. If you are a man in New Orleans, you must wear a panama hat.
6. Bananas Foster is the best creation ever!
7. On Bourbon Street there are good-looking people and there are topless, body-painted people, but never a combination of the two.
8. Bloggers are awesome in person.
9. No one at the Carousel Bar knows how to make a Caipirinha.
10. New Orleanians don’t have a Southern drawl.
11. Horses should never be made to wear top-hats.
12. If you flip an alligator on its back, it will instantly fall asleep.
13. Making candy out of booze is genius.
14. You will have to annoy the girls at the registration desk to figure out where your session is.
15. The Riverwalk is beautiful.
16. If you’re 22 but look 17 you will not be carded anywhere in New Orleans (except Harrah’s Casino).
17. People with accents (be it British, Irish, or French) make better Brand Ambassadors.
18. The Napoleon House is not always open when the sign says it will be. For that matter, neither is Willie Mae’s Scotch House. Call ahead!
19. Never take a child into a New Orleans souvenir shop.
20. If you are a blogger, journalist, brand owner, distributor, ambassador, marketing or PR professional, cocktail enthusiast or just plain drunk, YOU CAN’T MISS THIS EVENT!

Beer Cocktails

Great presentation by Stephen Beaumont on beer cocktails. Certainly a category we've heard a lot of talk about but Steve did a great job of presenting the category in an understandable way: they fall into three different types: 1) beer blends (e.g. black and tan which by the way is an American, not Irish invention), 2) Spirits, juice or wine with normal size beer and 3) Beer as flavoring agent in traditional cocktails. Some general guidelines Steve noted are that ales work better than lager in cocktails and bitter beers, especially IPA's take spirits better, especially rum. Lighter beers do well with fruit juice. One of the best combinations is Weissbier and fresh squeezed OJ.Regarding wine cocktails he advised that since hops are naturally tannic, so don't try to pair with highly tannic wines like Cabs. And when mixing spirits and beer, measurement is critical...absolutely do not free pour. One of the recipes we tasted was great, The Green Devil. 1 oz. Martin Miller's Gin, 2 drops Absinthe and one bottle of Duvel (he told us it's pronounced Du' vel)I asked Steve later for a recco with Heineken and he suggested trying something like Chartreuse and also maybe some light fruit juices.

Vodka DOES Matter

Steve attended the "Rediscovering the Traditions of vodka" led by Steve Olson and learned a great lesson on how to engage an audience. Throughout the whole TOTC event, Vodka was criticized, belittled, vilified, marginalized and ultimately disrespected. It's like the old Yogi Berra line..."nobody goes there anymore, it's too crowded."But with 28% share of the total US spirits market, Olson eloquently made his points that it warrants respect and consideration and can't and shouldn't be ignored. He went on to walk us through a product tasting that was more about sensing the vodka as opposed to tasting it. Darcy O'Neil made the point in the sensory perception session that if you analyze vodka chemically, there aren't any flavor compounds in there... no citrus, no wheat, no potato and certainly no tobacco, peanuts or any other contrived descriptors. What there are however, are components that might trigger a flavor memory or association. And that's what we're really sensing, e.g. not citrus per se, but a compound similar to citric acid that sparks an association in your mind. Steve demonstrated a tasting protocol where you can separate the liquid flavor components from the aromatics. By coating the oral cavity with the vodka, then closing your mouth and breathing out your nose, you can segment the feel of the alcohol from the smell of the volatile compounds. Then breathe in only through your mouth to gauge the quality of the alcohol...it should feel cool like menthol or eucalyptus, not harsh or burning. He went on to demonstrate the difference between a number of brands and show how they not only differed, but had specific characteristics that would make a given vodka the preferable spirit for a given cocktail. At the end of the session, he had turned a roomful of skeptics into advocates.

Tales: Day 5

Last day in New Orleans! I took a break from drinking (believe it or not) to go on an Airboat Swamp Tour. About thirty minutes outside of New Orleans I was able to soak up the sun and see the sights, which included swampy waterways and several alligators.

For the third time, Steve & I attempted to visit the Napoleon House for lunch, but once again it was closed! We’ll have to put it on the list for next year’s adventures. Instead we grabbed a couple Moufalettas and I did a little shopping before heading out to the Wormwood Society Absinthe Soiree.

The Soiree was a great time. It was held at Muriel’s and featured small dimly-lit lounges with absinthe fountains throughout. Attendees included everyone from Gwydion Stone to Paul Clarke to local absinthe enthusiasts. It was the perfect celebration to end my week in New Orleans. I’m already planning for next year…