First Day in San Antonio

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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