We are now right in the middle of the San Antonio Cocktail Conference. Today will mirror Friday's schedule of more seminars, tastings, and a soiree to finish off the evening. The atmosphere is casual, relaxed and simply jolly. All of the attendees are enjoying themselves and this is a beautiful setting to celebrate great drinks. I will be expanding on all of this in the very near future, but feel the need to do a quick summary.
The seminars so far have been very relaxed and down-to-earth, far more conversation than lecture. Sasha Petraske's Making Cocktails in the Home included many easy, practical tips for those who like to host their own cocktail parties. The most important piece of advice was to keep it appropriate in both formality and expense.
Eric Alperin cuts block of ice
Photo Credit: Shannon Graham
Then there was the geek out on ice class, otherwise known as Ice the Old Fashioned Way with Zachary Gelnaw-Rubin of Hundredweight, NY, Eric Alperin of Varnish in LA, and Amande Boccato, Brand Ambassador for Lillet. As we walked into the room we were greeted with a 20x20 inch block of ice at the podium, a myriad of tools, and the warning that those in the front row may need a poncho. The discussion of the history of ice production was short and informative, they ran through the different styles of ice bartenders use, and discussed the benefits of bars switching to a large block ice program to improve the customer experience and overall drink quality from beginning to end. This is the only time I have seen a chainsaw at a cocktail conference, but it was essential in demonstrating the process of breaking down the block into glass sized cubes.
Last on our class experience was John Lermayer's Interactive Cocktail Lab and I thank the no-shows that allowed us to move from observers to participants - you missed out on a great time.This is a truly unique cocktail conference set-up that I hope catches on because each of the 10 attendees took away tips, recipes, and an understanding of how to make a great drink and how easy it really is. Lermayer broke it down to knowing the DNA then the technique. The class was almost exclusively amateurs, some for whom shaking up a drink has always seemed like a daunting task and for those of us who knew what we were doing, there were many instances where Lermayer opened our eyes to a new way or better understanding that will improve our drinks from here on. I have to say that this was the best class I've ever attended at any of these conventions and was a breath of fresh air.
The night-time cocktail parties were truly San Antonio. Attendees hopped to and from three bars along the River Walk aboard barges on which the shaking did not stop.
Overall, the San Antonio Cocktail Conference is a hit and I've spoken with many locals who came down just because they love a great cocktail. The pros and cocktail conference regulars that are here are enjoying the venue and more laid back atmosphere. This is a unique and refreshing experience so far. Yes, there are a few minor bumps here and there, but this is to be expected at an inaugural event of this magnitude.
The one thing I want to leave everyone with today is the number one rule to attending a cocktail conference: Pace yourself. There is a lot of to drink here and it is all free, making it very easy to get ahead of yourself. You do not have to drink everything in front of you or the entire glass. It's a marathon experience, not a sprint.
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This week's headlines can be enjoyed with a steaming cup of Irish Coffee as today is National Irish Coffee Day and this last week of January is Irish Coffee Week.
Cocktail Competitions:
- Shake It Up! 2012 - This is a tight deadline as I heard about this just the other day. You have until Friday to enter a drink to be considered in this year's Night Club and Bar Convention (March 13) cocktail challenge. Full details are on the website and the grand prize is $15,000. Tip: the drink should grab the attention of the best in the business.
- The Moët Oscar Cocktail Contest - Moet & Chandon returns as the exclusive Champagne of the Academy Awards and this is your chance to create the signature cocktail for the Governors Ball along with backstage access to Oscar night for you and a guest. Tip: this needs to be a star-studded drink. Browse Champagne cocktails for inspiration.
- PAMA Home Bar Star - Here is a contest for the amateur (no pros allowed). PAMA liqueur is looking for the best original drink using their liqueur created by home bartenders. The prize is a trip for two to the Food & Wine Classic in Aspen this June. If you're interested, check out my PAMA profile and collection of drinks for inspiration.
New Spirits:
- Cedilla Liqueur de Açai - Leblon Cachaça has released an açai-flavored liqueur using its Brazilian rum as a base.
- Naga Chilli Vodka - This one is for the daring and comes with strong warnings on the bottle (reported here). It is billed as the world's hottest Chili vodka, hitting a far too spicy 100,000 scovilles. Why, you may ask? I cannot answer that as I'm a firm believer that too much spice in a drink is downright dangerous. Please, please, head the warning and do not try this stuff straight.
- Windmill Rye Whiskey - This new rye will be launching February 3rd and adds to the line-up of products from the new LeClaire, Iowa distillery Mississippi River Distilling Company. If this one is like its small-batch whiskey predecessors in the state (Templeton Rye and Cedar Ridge Bourbon), it will be some very good stuff and worth hunting down.
- Old Smokey Expands - The Tennessee legal moonshiners behind Old Smokey Distillery are expanding to a second distillery. If you haven't heard or tried this shine, check it out at their website. Products include Original Moonshine, White Lightnin', Moonshine Cherries, and Apple Pie Moonshine.
- Concannon Irish Whiskey - This should be an interesting Irish whiskey when it is released (U.S. market in February). It is a blend of malt and grain Irish whiskies that is aged in both used bourbon barrels (like normal) and (this is the kicker) used Concannon wine barrels.
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If you are in the San Antonio area and need something to do this weekend, or if you want an excuse to get out of town and fly somewhere with a purpose of some sort, I have a suggestion. This week many of us will be headed down south to the join in the fun of the inaugural San Antonio Cocktail Conference.
All of the things we love about cocktail festivities of this sort are included: seminars, tastings, cocktail parties. Then there is the historic and culture-filled downtown San Antonio to enjoy along with the great food, drinks, shopping, and arts that I've heard so much about and look forward to.
It should be a great time and there are tickets available for those who have not yet committed. Check out their website - SanAntonioCocktailConference.com - for the schedule and tickets and What is the San Antonio Cocktail Conference? for more of an overview of the event.
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If you are seeking a gentle drink to warm up with on a cold winter night I have a new creation to share.
Sweet Adeline began as a desire to change up my tea routine and finished off with a sweet cup of warm goodness. In it I've combined three juices - apple, cranberry, and pomegranate - which are warmed and then steeped with chamomile tea. It is an easy drink to make, almost as easy as brewing a cup of tea and the lack of alcohol makes it an ideal drink for everyone anytime of the day.
A few adaptations:
- I have also tried this with a cinnamon-based tea (namely, Bigelow's Constant Comment), which adds a darker spice aspect.
- The recipe can easily be increased to serve many people at once.
- If you want to add a little spirit to the drink, rum is the best choice.
Sweet Adeline recipe...
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