I recently returned from New Orleans, Louisiana, where I attended ‘Tales of the Cocktail’, a conference on everything booze. From tasting rooms; featuring the best spirits, to seminars; hosted by industry professionals, to cocktail parties; bartended by the best in the business. Tales of the Cocktail is hosted by the Hotel Monteleone, and the Royal Sonesta Hotel, both located in the historic French Quarter of New Orleans. The French Quarter, or Vieux Carre, is an area packed with tons of restaurants and bars, all within stumbling distance of each other.
Tales of the Cocktail is held annually over a five day period in July and I was fortunate enough to be able to go to several seminars and tasting events over the course of the weekend. After signing in and recieving the ‘Tales’ kit, I decided which seminars and events I wanted to attend. But first things first, off to the Carousel Piano Bar & Lounge in the lobby of the Hotel Monteleone to sample a cocktail after a long day of travel. First up, the classic Sidecar. A mix of cognac, Cointreau and fresh lemon juice with a sugar rim. Just what I needed to calm the nerves and set me up for a weekend of drinking (and learning). The ‘Carousel’ has a circular bar that slowly turns so that you can get a view of the whole room. (Can you imagine how dizzy you might get after few cocktails?)
The first seminar that I attended was called ‘Umami in Cocktails” at the Royal Sonesta Hotel. Umami, also referred to as savouriness, and in Japanese translates to ‘pleasantness’, is one of the five basic tastes. It was hosted by Darcy O’Neil, an ex-bartender who also specializes in science. The main examples of Umami are meat, tomatoes, oysters, mushrooms, soy, potatoes, olives, MSG and green tea. Think Bloody Ceasar’s.
Later that day was the Cointreau ‘Bar Star’ Mix Off, in the Hunt Room of the Hotel Monteleone. Four finalists from around the States competed for a trip to Paris, France. Cointreau was hosting the event and all of the bartenders were busy making great drinks. My favourite, and eventual winner, was the ‘Cointreau in the Rye’, by Danielle Marchant of Bruno’s in San Fran. It was a mix of Russels Rye, Cointreau, lime, egg white and muddled white peaches. Nice.
The second seminar I attended was again at the Monteleone, called the ‘Science of Stirring’, an interesting seminar showcasing the differences and similarities between shaking and stirring of cocktails. It compared shaking and stirring times, dilution rates, and the effect they have on making cocktails. As well, they chilled a Manhattan with dry ice (kinda nerdy, but totally cool).
The next seminar was the ‘ F Word’, hosted by Tobin Ellis, along with a panel of bartenders; Joe Brooke, Phillip Duff, John Hogan and Danny Valdez. All of whom are regarded as great bartenders in the States. This seminar talked about how ‘flair’ has become a bad word amongst the industry; with bartender, mixologist and bar chef being the more popular description of the trade. Basically, it’s ok to have some flair behind the bar, as long as you don’t make me wait too long for my drink.
One of the tasting rooms I couldn’t resist missing was sponsored by Sazerac Rye, and home to one of my favourite cocktails of all time, the Sazerac. Made with American rye, simple syrup, Peychaud Bitters (a product of New Orleans), an Absinthe wash (or herbsaint) and a touch of lemon zest. Sooo Good.
The Sazerac is now the official cocktail of New Orleans, and was made famous in New Orleans pre Civil War Era. Having loved and made this cocktail for some years, I had to find out exactly how the natives in New Orleans made it, so I headed to The Sazerac Bar in the Roosevelt Hotel (where better to get a Sazerac than at the Sazerac Bar). It did not disappoint. The barman took great care into making the drink and it was perfectly balanced and refreshing.
I also tried a drink at the Sazerac Bar called ‘The Rose’. This is another style of drink that i love. Hendricks Gin, St. Germain elderflower liqueur, muddled cucumber, fresh basil, sugar, rose water and lemon juice. The rose water and the cucumber enhance the flavour of the Hendricks Gin, while the basil adds an earthy aroma and flavour.
One thing I love about New Orleans other than the great cocktails is the food. The south is blessed with great dishes ranging from BBQ ribs, po’ boys, gumbo and southern fried chicken. I even tried fried alligator at ‘Cochon’, a nose to tail philosophy restaurant, (not unlike Refuel) just outside of the French Quarter on Tchoupitoulas St. (ya, try pronouncing that name). It was a busy night, so I sat at the bar (perfect for me), and ordered an Old Fashioned, another of my all time fave’s. A heavy dose of Buffalo Trace Bourbon, Agnostura bitters, simple syrup and an orange peel, garnished with a cherry. After my meal, the bartender, Matthew, gave me a shot of Buffalo Trace White Dog, a 125 proof distillate that is clear in colour. It’s what bourbon is before is sits and mellows in oak barrels.
On the last night of ‘Tales’, I attended ‘The Bartenders Breakfast, an event hosted by Plymouth Gin. There were several satellite bars set up around the room, all tended by the best bartenders and mixologists from around the States. The bar with the biggest and longest wait was the Tiki Bar, which were serving up cocktails in hollowed out pineapples, and the New Orleans famous Ramos Gin Fizz. The Ramos Gin Fizz, aka New Orleans Fizz, is a mixture of gin, cream, lemon, lime, sugar, egg white and orange flower water. This drink takes a while to make, as the original recipe calls for a shake of 12 minutes. The egg white emulsifies with the cream and the sugar creating a frothy foam on top of the drink. 12 mins seems a bit much, and a shake of 2-3 mins will make the drink frothy and delicious just the same.
After experiencing all of these cocktails in New Orleans and learning a few things along the way, I have decided to share these cocktails and stories with the guests of Refuel Restaurant and Bar. I will be featuring the Sazerac, the Ramos Gin Fizz, the Rose, and the Old Fashioned, each for $5. So come, sit at the bar, relax and sip on some of the best cocktails New Orleans has to offer.
Cheers,
Rob Scope
P.S. After a week of cocktails, even the hardy veteran sometimes just needs a cold beer.
Recent Comments