About Cocktails

Get Creative with Whatever You Got

2009-07-12T19:44:24Z

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.

Eric Alperin at On the Fly Competition - Tales of the Cocktail 2009
© Shannon Graham

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.

With ingredients like BBQ sauce, Tabasco, a mojito mix, M&M's, onion strips and Dum Dums we could tell that this was going to be interesting. Many of the bartenders chose to go spicy and Alperin even chose to go with the BBQ in a drink that was reported to be horrible. There was some fire, a lot of muddling and infusions and at one point Wondrich went a little wild with a mallet. In the end the celebrity judges found a few cocktails (which were also required to have at least 1/2 oz of either Grand Marnier or Navan) "a little scary," others as an "antidote" for those, and a few impressive. Kalkofen was awarded with second place for her "Heather of Jeffrey" with a chai infused Scotch base and Gonzales (of Dutch Kills in NYC) took top honors for "A Drink with No Name" which was based on the Pina Colada.

Ricky Gomez at On the Fly Competition - Tales of the Cocktail, 2009
© Shannon Graham

I have also played with some of my swag out of boredom more than anything. The one quick concoction that was rather delicious was a rum, Grand Marnier and tonic, which was all I had in my purse at the time but made a fantastic midnight sipper while watching the tugs and paddle boats on the Mississippi.

Tales of the Cocktail - Day 3: Gin is BACK!

2009-07-11T11:43:10Z

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.

Tales of the Cocktail - Day 2: Chemistry and Whiskey Legends

2009-07-09T21:22:06Z

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.

Melkon Khosrovian at Chemistry of the Cocktail Seminar, Tales of the Cocktail 2009
© Shannon Graham

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).

American Whiskey Legends at Tales of the Cocktail, 2009
© Shannon Graham

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.

Tales of the Cocktail - Day 1: Gin & Freshness

2009-07-08T20:27:31Z

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.

Jon Santer serves Palin's Christmas Punch at Martin Miller's Gin Blogger Reception, Tales of the Cocktail 2009
© Shannon Graham

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.

The other highlight of my day was a seminar titled "Stop Talking...Go Fresh!" led by Tony Abou-Ganim and Dale DeGroff. The title is poignant and says it all but the point is that bars and bartenders should stop thinking about using fresh ingredients and just do it. The legendary team gave many reasons for making this leap and the one that will appeal to many managers is the cost savings. Think about this one example: fresh simple syrup is only the cost of sugar, buy it in bulk and you're at somewhere around 10 cents per 1/2 ounce, whereas bottled bar syrup can cost $4-5 per 500ml (or so, depending on your supplier, of course). The seminar continued into choosing the best fruits for juices, how to make the best sour drinks and so much more.

I'll expand on all of this later, for now we're off to gather more cocktail knowledge to bring back to you.

Tuesday's Timeless Tipple: Ramos Fizz

2009-07-07T08:13:25Z

Where will you find many of the world's best bartenders, the majority of the cocktail writers, experts and enthusiasts this week? In New Orleans for Tales of the Cocktail, of course. There will be no shortage of coverage here and all over the web and I thought that an appropriate Timeless Tipple to get things started would be the Ramos Fizz, aka New Orleans Fizz.

This cocktail is one of those classics that set the scene for the famous cocktails of New Orleans and it all began before the turn of the 20th century. That is when Henry Ramos first created the drink and it has been a hit ever since. The key to a great Ramos Fizz is two-fold:a careful use of orange flower water and a hearty shake. If you stick to the fine-tuned recipe and shake until you think your arm is going to fall off you will have one great tasting New Orleans cocktail.

Non-Alcoholic Bartending Guide: Zero-Proof Cocktails

2009-07-05T12:09:16Z

We have seen a rise in popularity this year in non-alcoholic cocktails that are above average and use the same modern tastes found in many of the new liquor-based cocktails. This has led to a few bartending guides that use this as a focus. Just last month a new book was released that has this exact concept in mind. In Zero-Proof Cocktails, Liz Scott has created a collection of mocktails that are fantastic alternatives to alcoholic cocktails.

Zero-Proof Cocktails Book by Liz Scott
© Pricegrabber.com

You can read my full review of Zero-Proof Cocktails here, and I recommend adding it to your drink library. If you are one of the many who avoid alcohol by choice or necessity you'll find fantastic and tasty ideas for spicing up your drinks and if you do a significant amount of entertaining you can use these recipes as alternatives to cater to your non-drinking guests. The recipes include some amazing ideas and I can hardly wait to use some of Fever Tree's new ginger beer in Scott's Ginger Beer Shandy this afternoon (simply 1:1 ginger beer and lemonade) and some of my left over pear nectar for an A-Pear-Itif (pear nectar and juice with balsamic vinegar) with the smoked salmon that is tonight's dinner.

Scott has captured a snapshot of creative non-alcoholic cocktails that are invaluable, yet equally valuable are her little tips for drinking alcohol-free without loosing the charm of a cocktail. A few of the points she reminded me of are great to keep in mind when skipping the "tipsy" side of tipples.

Blue curacao can be found in an alcohol-free version. To find it look in the section of the liquor store that houses all the apple martini and margarita mixers which are bottled and alcohol-free (a place I usually recommend avoiding) and seek out "blue curacao syrup" not "blue curacao orange liqueur." By using this syrup you can still have those appealing blue drinks.
Bitters are not out. While most bitters include alcohol but are used in insignificant dashes, some people cannot have any alcohol and the Stirrings brand is the popular alternative. Scott readily employs Stirrings blood orange in her mocktails.
"Non-Alcoholic" beer and wine are not zero proof. Instead, these bottlings often contain .5% alc/volume so you will want to keep that in mind as well.

Saturday Sipping: Lavender Martini

2009-07-04T12:12:38Z

Lavender has so many benefits from stress relief to an antibacterial for the skin and I am one of the herb's biggest fans. That is why this week's sipper is one of the many cocktails I've created using that little purple herb and that drink is the Lavender Martini.

There are many ways to add lavender to cocktails. One option is to infuse vodka with the herb and even pair it with other herbs like I often do for a lavender-rosemary vodka and the other option is to make a lavender simple syrup. I use the latter when mixing with other spirits besides vodka and the Lavender Martini is a prime example.

For this Martini I've simply added the infused simple syrup to a classic gin and vermouth mix. The sugar of the syrup adds a slight sweetness to the cocktail and the lavender adds an aromatic, almost therapeutic, quality to the botanicals already in the cocktail. It is a pick-me-up type of drink that is ideal for an afternoon on the back porch in the warm summer sun.

When using lavender you'll want to pick a stem before the buds have bloomed, right when they are at a full purple and remove the buds from the stem. I do prefer to use fresh lavender but dried is okay, you will just loose some of the essence.

Lavender Martini recipe...

Give A Little, Take A Little: Fresh Fruit, Quality Spirit

2009-07-03T18:25:03Z

Despite all of the recession talk and many people struggling there are upsides to the whole mess. I heard this week that some states are reporting higher alcohol sales than previous years and I've seen evidence of it in my own community. More people are spending their money on "take home drinks" for a good reason, the money lasts longer than at a bar.

That said, when we stop by the liquor store for something to mix up we don't have to skimp on quality as much as we may think. Where that $15 bottle of tequila or $8 bottle of vodka may have a good looking price tag, the taste is likely to reflect it. Sure there are decent brands in a decent price range (my picks for vodkas and gins), but more often than not you're going to be disappointed.

This brings me to the point that you can upgrade your spirit selection but save a bit on the mixers and simplify the drinks. Take this trio of drinks - the Patron Grapefruit, Patron Pineapple and Patron Pomegranate - from Patron for instance. In each of them you can save money by buying fresh produce, juicing it yourself and mixing it with a premium tequila. The result is a refreshing, tall drink that lasts awhile, tastes like a high-class cocktail and doesn't lead to a sweltering headache the next day.

It's a give and take situation and there are many more options like this available. The choices we make can be that simple and we can still fully appreciate what we're drinking without spending a fortune.

10 Cheap Drinks to Make at Home and Save Money

Get Ready Big Easy, Tales of the Cocktail is Coming

2009-07-01T22:36:16Z

This coming Tuesday New Orleans will be opening its doors to the cocktail world once again. Yes, the week we've all been waiting for is finally here as everyone converges there for Tales of the Cocktail. It's quite exciting for me because it will be the first time my husband and I will be attending. There are so many fascinating people to meet and the list of seminars are far too impressive that filling our schedules was littered with difficult decisions.

If you are headed to New Orleans and don't have all of your tickets you should act quick (via the website). Many of the events are selling out quickly and quite a few are already unavailable. Beyond the days being filled with seminars of all kinds, from 21st Century Gin to Mixologists and there Toys, there are Spirited Dinners and Lunches, the Spirit Awards and parties every night of the week.

One of the events I'm most looking forward to is the On the Fly Competition. This should be great fun because the stars of modern mixology will go up against each other to create the best cocktails using only what Jeffrey Morgenthaler has in a "swag bag." What will they come up with? Who knows but it is sure to prove what is possible with just a few mini bottles and who knows what else.

If you want to keep up on the happenings of the week there are many venues to do so. Of course, I will be reporting all week long and pass on the findings of our adventures. You can also keep up on the collaborative Tales of the Cocktail Blog. On that site many of the best cocktail bloggers are uniting to cover the event in its entirety from every perspective possible. They have already begun this to lead up to TOTC and one of the most helpful blogs came out not long ago. If you are in New Orleans next week you will want to read through the post "How to Drink All Day at Tales without Getting (Too) Drunk." Personally, I'll be taking it much easier than that (moderation is key to happiness), but it's helpful advice from the experienced attendees. For immediate updates you can also follow #TOTC09 on Twitter.

As we come up on the biggest week for the bartending and spirits industry, I wish all safe travels and happy cocktails. I'm sure that we will all have a lot to say and many new cocktails to share when it's all over.

Patriotic Cocktails

2009-07-01T12:10:51Z

The Fourth of July...it's one of the three summer holidays that every American looks forward to if for no other reason than it means a day off (for most of us anyway). The picnics, barbecues, fireworks, flags - there is so much to fun to be had and with all of these celebrations one needs a fine drink to go along.

Many of the cocktails that are perfect for the 4th use the "red, white and blue" theme and most are designed for the dog days of summer we find our selves in. For this season those tall drinks are best because they are refreshing and the ice keeps them cooler for longer. You can find a list of my Fourth of July cocktail picks here and more tips for enjoying this weekend's holiday at Summer Fun on About.com.