I think one thing anyone who has attended Tales of the Cocktail will tell you is that you probably won't have to buy a bottle of liquor while you're here. There are so many regular and mini bottles passed out that it will take care of all of your late night, hotel room drinks. The selection is amazing and I've come across some amazing new discoveries like Loft Lavender Cello, Fentiman's Ginger Beer and Catdaddy Moonshine.

Our swag bags were full almost the minute we arrived and that mash of bottles and other random swag from last year was the inspiration for Jeffrey Morgenthaler to design this year's On The Fly Competition. Eight of the countries top bartenders (-Paul Clarke - Seattle, Todd Thrasher - Washington, Neyah White - San Francisco, David Wondrich - New York, Giuseppe Gonzales - New York, Misty Kalkofen - Boston, Ricky Gomez - New Orleans, Eric Alperin-LA)competed in this melee. They were given 30 minutes to create the best cocktail they could using select ingredients inside two boxes without knowing what was inside until the clock started. Read more...

Let me just put it out there: gin is my favored spirit and in all of it's forms it is a wonder to the cocktail world. The fantastic news from yesterday at Tales of the Cocktail is that "Gin is back."

I attended two gin seminars yesterday, both about gin and both got quite heated in the discussions. At 21st Century Gin the debate focused on the classification of the "new" gins, those that are breaking the mold of our traditional ideas of what gin is and whether or not gins like Aviation, Hendrick's and G'Vine (just to name a few) can technically be called gin. The debate was interesting with all sides making valid points. From Ryan Magarian of Aviation defending his coined classification “new western dry gins” to Simon Difford (not on the panel) and Angus Winchester (Tanqueray) throwing out phrases like “bathtub vodka” and that a certain gin in a Gin & Tonic was like the bartender “didn’t wash the glass out.” Despite all of the strong words, I think the most poignant statement came from a member of the audience who said, “If I care, I call.” Sound advice for all of us.

The other gin seminar of the day was far calmer, although there was a notable conversation about Rose’s lime and lime cordials in the Gimlet. This was at the Cocktails that Made Gin Famous discussion in which we were taken through the history of gin styles and cocktails that used each. It was a fascinating conversation filled with history and I promise to have much more on this one soon.

On more of a personal note, I have found through the Tales of the Cocktail experience that we should give far more credit to the “little guys” in the industry than the giants of the business. Notably, I refer to a lunch we had with Melkon and Litty Khosrovian of Modern Spirits and Tru Organic yesterday. To sit down and speak with this intelligent husband and wife team was refreshing. They are deeply passionate about all of their work and their eco-friendly stance and I think it is reflected in their products. For them it is all about the ideal flavor, the way liquor interacts with foods and keeping a respect for the natural world.

To top the day off the On the Fly Competition was held at the W New Orleans Hotel. I’m going to expand on the event later but for now let’s just say it was a melee and the winner was Giuseppe Gonzales from New York City.

I have to say that the Tales of the Cocktail experience is growing on me and I am very glad to have finally been able to make the trip. Today was spectacular and the smile has not diminished from an enlightening afternoon.

This morning we took a little side trip in New Orleans to the Sydney and Walda Besthoff Sculpture Garden. It is a natural world oasis in the city and is filled with beautiful sculptures. For a break from the melee of a hectic week, I recommend this for anyone visiting New Orleans.

The cocktail inundation started with a return to the Hotel Monteleone and Melkon Khosrovian's (Modern Spirits & Tru Organic) seminar "Chemistry of the Cocktail." He is the quintessential spirit geek - meant in a very good way and I've heard that term thrown around a lot here so far - and has dissected cocktails and spirits in a way that I've never seen before. The highlight is his advice on pairing food and spirits and after tomorrow's lunch with Melkon and his wife Litty I'll have more to say. Also, I will be sharing Melkon's invaluable advice soon about pairings. As he explained in the conference, if you think wine and food go well together, imagine what a well designed cocktail can do - often it is better. When chefs are pairing they often deal with a wine that is bottled and is as it is. However, with cocktails the meal can be designed then appropriate drinks can be designed to compliment it.

To cap off the afternoon, the "must be there" seminar was "American Whiskey Legends." If you have never had the pleasure of speaking to a bourbon distiller you may not understand the cocktail of wit that is possible when you get four of them in a room together - the bourbon guys are a community that spans generations more than competition to each other. The panel was moderated by the one and only Paul Pacult, an icon in spirits tasting, and the panel was filled with "legends" including Bill Samuels (Maker's Mark), Fred Noe (Jim Beam), Tom Bulleit (Bulleit Bourbon), and Harlan Wheatley (Buffalo Trace).

With this group together the Kentucky quips came out one after another as they discussed - quite honestly - the past and future of the bourbon industry and the American influence on whiskey as a whole. Personally, it was a great pleasure seeing Samuels again after his gracious hospitality a couple years back when we toured his Kentucky distillery. Also, to put a live face to the legacy of Jim Beam after only speaking over the phone, and to discuss the new Red Stag was a gem in my day.

This is a very quick recap of Day 2 at Tales of the Cocktail and I promise there is so much more to come, not only as the week unfolds but as I digest the vast knowledge I am attempting to absorb over the coming weeks.

It has already been an event filled with excitement at Tales of the Cocktail. The French Quarter is teeming with cocktail enthusiasts and the information is flowing. I have so much to say but here's a quick (OK, semi-quick) recap of day one and more (extensive) articles will follow in the coming days and weeks.

This afternoon we had the pleasure of enjoying lunch with Martin Miller and David Bromige of Martin Miller's Gin. Our conversations were filled with musings about the past and future of gin. It started last night with a blogger reception hosted by the gin brand. There we sipped on Palin's Christmas Punch - yes, it was developed around election time this last year and named after the (soon-to-be) former governor - and it was delicious. (Sidenote: Saturday we are going to get a peak at Martin Miller's special 10th anniversary bottling!)

Part of our conversation today was regarding the reason behind introducing their Westbourne Strength and that punch was a good example. That bottling was introduced to cater to "cocktail geeks" (aka mixologists) who are creating very complex cocktails in which gin often gets lost. With the higher strength it can be mixed and still be apparent as it was in that absinthe, Zirbenz and date-filled punch I just mentioned.

Like I said, I'll have more of that lunch interview later but for now let's just say that the guys behind Martin Miller Gin are fun to talk to and got into this business because they wanted to improve the spirit. Originally they thought that if the brand didn't work out they would have had a lifetime supply of their personalized gin. Thank goodness it took off so all of us could enjoy. Read more...