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tales of the cocktail > bestofneworleans.com > july 24 > 2012

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4 Let the good food and drinks roll New Orleans food trucks will be taking over Lafayette Square for Tales of the Cocktailâ€™s Street Food and Go Cups.

5 World famous cuisine and cocktails come together at Tales of the Cocktailâ€™s Spirited Dinners.

6 Keeping it Local Tales of the Cocktail relies on local businesses to help bring the international event to life.

10 Raising the Bar Tales of the Cocktail offers more than 50 seminars about spirits, mixology, trends and the bar business.

tales of the cocktail > bestofneworleans.com > july 24 > 2012

A Flavorful Thursday night

LET THE GOOD

Food and Drinks Roll New Orleans food trucks will be taking over Lafayette Square for Tales of the Cocktail’s Street Food and Go Cups.

tales of the cocktail > bestofneworleans.com > july 24 > 2012

n the months following Hurricane Katrina, food trucks weren’t just a fun culinary trend rolling through the city. They were a necessity. When many of the city’s restaurants and grocery stores had yet to reopen, food trucks provided a vital service of bringing food to all the people working to get New Orleans back up and running. After businesses returned to the city, the food trucks remained and are now an undeniable part of the culinary fabric of New Orleans.

On Sunday July 29, Tales of the Cocktail pays homage to the New Orleans food truck culture while adding a little twist of its own at Street Food and Go Cups. From 2pm till 5pm at Lafayette Square the city’s best food trucks will be paired with world-renowned mixlogists as they dish out gourmet cocktails and cuisine. “The overwhelming popularity of last year’s Street Fare Derby event demonstrates the strong demand for food trucks here in New Orleans,” said Rachel Billow, owner

of La Cocinita Food Truck. “This year’s Tales of the Cocktail event takes it a step further, celebrating the tradition of street food in our city and highlighting the latest culinary entrepreneurs on wheels, while also taking advantage of the unique NOLA tradition of enjoying refreshing cocktails on the go!” Eight food trucks will be serving up everything from tacos to sliders to popsicles to coffee while mixologists for nine different spirits brands serve original cocktails specially shaken to be enjoyed under the sun. Festival attendees with Tasting Room wristbands are admitted free of charge. Individual entrance can be purchased at the gate for $25. Entrance includes cocktails. Food must be purchased á la carte. “The Go Cup was pretty much invented for an event like this,” said Paul Tuennerman, Chief Business Officer for Tales of the Cocktail. “Enjoying world-class cocktails with some amazing street food all under the sun, this could only happen in New Orleans.”

EATS

DRINKS

• SliderShak • La Cocinita • Meltdown Popsicles • Taceaux Loceaux • Frencheeze • Foodie Call • Sucre • Brigade Coffee Company

• Oxley Gin • Breckenridge Distillery • Cuca Fresca Cachaca • Martin Miller’s • Belvedere Vodka • Firefly Sweet Tea Vodka • Sailor Jerry Rum • Deep Eddy Vodka • Hoosier Momma Bloody Mary Mix

Street Food and Go Cups SUNDAY, JULY 29 2PM – 5PM LAFAYETTE PARK

$25 ADMISSION INCLUDES

COCKTAILS, FOOD IS Á LA CARTE

4 QUESTIONS WITH What are you most excited about for the Street Food and Go Cups event? Such a great downtown round up of some of the best street food in the city. And being able to showcase our food alongside some great hand-crafted cocktails. Other than the Taceaux Loceaux truck, what’s a can’t miss truck at this event? That’s a difficult question. If we have to choose one, we pick Sucre. They have actually been at this a little longer than us and their product is excellent.

MARIBETH DEL CASTILLO OF TACEAUX LOCEAUX Are you preparing any special tacos for the event? Yes, we’re making a taco called SOUTH IN YOUR MOUTH. It’s Slow Roasted Pork Belly with Spicy Maker’s Mark Glaze, Ruston Peach & Sweet Onion Chow Chow, Charred Jalapeños and Maker’s Mark Aioli on Warm Corn Tortillas. What’s your favorite cocktail? The Taceauxman (Alex Del Castillo) likes it clean burning—Silver tequila and soda with a lime. I love a good Negroni.

A FLAVORFUL

THURSDAY NIGHT World famous cuisine and cocktails come together at Tales of the Cocktail’s Spirited Dinners.

“Cocktails are always a part of the dining experience, but the Spirited Dinners are different” said Scott Craig, owner of Katie’s Restaurant & Bar who will be chef of the Degas House Spirited Dinner. “Usually the bar and kitchen do their own thing. But this has been a true collaboration where food and drink blend seamlessly together. I’m excited to finally be a part of it.”

On the night of Thursday July 25th, a record 28 local restaurants will host Tales of the Cocktail’s annual Spirited Dinners. Culinary dream teams consisting of the world’s most renowned mixologists and the best chefs in New Orleans come together to create one-of-a-kind cocktail and cuisine pairings. Weeks of planning between chefs and cocktail experts result in special themed menus with food and drink working together to heighten the flavors of each course.

One of those newcomers is Tales of the Cocktail’s first-ever riverboat Spirited Dinner. Aboard the Creole Queen, diners will be treated to a jazz buffet prepared by Chef Jean-Pierre Pigeon. Throughout the evening, the culinary and cocktail team will tell the story of Tom Bullock, the first African American cocktail author, with cocktails crafted by a team of mixologists including David Wondrich and Jim Meehan, proprietor of the landmark New York speakeasy PDT.

“The cocktail is a component of our business that is as important to our history as it is to our current culture,” said Katy Casbarian, co-proprietor of Arnaud’s. “The Spirited Dinner is a wonderful way for us to dedicate one evening to celebrate the importance of “the cocktail” in New Orleans culture and cuisine.” While several of this year’s restaurants have been a part of the Spirited Dinner series for several years, a host of restaurants and venues will be making their Spirited Dinner debut at Tales of the Cocktail 2012. Renowned New Orleans restaurants like Café Degas and Emeril’s and more recent additions to the New Orleans restaurant scene like Tamarind and Redemption will welcome cocktail lovers to from around the world for these one-of-akind pairings.

Another first is a special Spirited Dinner at the Museum of the American Cocktail. Surrounded by the relics from the storied and sometimes notorious history of cocktails in America, diners will be treated to a four-course pairing that explores Enchanting Edibles & Elixers. Atlanta Chef and winner of Top Chef All-Stars Richard Bilas will be preparing dishes like his Lamb Shoulder Glazed with Bénédictine with a Vieux Carré created by the cocktail team of Ludovic Miazga, Martin Duffy, Phil Greene and Chris McMillian. These four- and five-course meals range in price from $60 to $125. To learn more about each themed dinner including detailed menus of the cocktails and cuisine being served, visit TalesoftheCocktail.com.

PHOTO CREDIT: JENNIFER MITCHELL

AVAILABLE SPIRITED DINNERS An asterisk indicates the first time hosting a Spirited Dinner. Bourbon House Jeffersons Takes Louisiana Presented by Jeffersons Bourbon 504-522-0111 Capdeville* The Big Boy Table Presented by Stoli, Hendricks Gin, Milagro Tequila, Hudson Whiskey, Balvenie Scotch 504-371-5161 Degas House* The Pink Pigeon Original Spirited Creole Picnic Presented by The Pink Pigeon Original (504) 821-5009 Emeril’s Delmonico Brewing Up Cocktails Presented by El Dorado Rum and Drambuie 504-525-4937 Emeril’s New Orleans* Big Easy Dinner Presented by Diageo 504-528-9393 Grand Isle* Rocky. Mountain. Roux Presented by Breckenridge Distillery 504-520-8530

Iris Three Wonderful Countries in One Great Night! Presented by Chartreuse, Ilegal Mezcal, Sheep Dip & Pig’s Nose Scotch Whisky and Edinburgh Gin 504-299-3944 Palace Café A 360 Degree View of Prohibition Presented by Willett Distillery 504-274-1829 Redemption* The Fruits of Our Labor Presented by Berentzen Liqueur (504)231-6529 Tamarind* Embrace the Bitter Presented by Branca Distilleries 504-962-0909

To make your reservation for any of these 2012 Spirited Dinners, please contact the restaurant directly. Limited seating is available so make your reservations today.

tales of the cocktail > bestofneworleans.com > july 24 > 2012

his week, Tales of the Cocktail returns for it’s historic 10th Anniversary. What started as a small gathering of cocktail nuts in the French Quarter has grown into what is widely known as the world’s premier cocktail festival. While much has changed in those ten years, one flavorful series of events has been a part of Tales of the Cocktail since day one—The Spirited Dinners.

DICKIE BRENNAN’S 2011 SPIRITED DINNER

KEEPING IT

Local

Tales of the Cocktail relies on local businesses to help bring the international event to life.

tales of the cocktail > bestofneworleans.com > july 24 > 2012

n most cities, the idea of 20,000 boozehounds traipsing through the streets completely obsessed with all things alcohol may be enough to bring out the locals in protest. But this is New Orleans—a city that, according to legend, invented the cocktail. And if it didn’t invent it, New Orleans surely helped make the cocktail famous with the Sazerac, the Ramos Gin, the Hurricane and so many more original creations. So really, Tales of the Cocktail and New Orleans are a match made in heaven.

Over the past ten years, the city has embraced Tales of the Cocktail, extending that patented New Orleans hospitality to masses of cocktail professionals and enthusiasts. With that support, Tales of the Cocktail has grown from a just small gathering to what has been widely recognized as the world’s premier cocktail festival. Though satellite events have been held in Vancouver in years past, Tales of the Cocktail founder Ann Tuennerman says that the festival’s home will always be New Orleans. “So much of what makes Tales of the Cocktail what it is comes from the people and places of New Orleans,” said Tuennerman. “There’s just no way to separate Tales from New Orleans. This is our home and it always will be.” The unwavering support the local government and community has shown Tales of the Cocktail since that first event in 2003 has paid annual dividends to New Orleans. In 2011, the five-day festival had a $12.7 million economic impact on the local economy, up from $11.3 million the year before, and the city collected an additional $885,000 in tax revenue. Buried deep within those numbers is Tales of the Cocktail’s support of New Orleans small businesses. Since the beginning, Tuennerman

2012 TALES OF THE COCKTAIL FLEURTY GIRL OFFICIAL T-SHIRT PHOTO CREDIT: JENNIFER MITCHELL

has sought partnerships with small businesses to support the local economy and provide festival-goers, a majority of which come from outside New Orleans, with a little bit of local flavor. That commitment to small business continues today with Sweet Olive Soap Works, Octavia Books and Fleurty Girl.

SPIRITED SCENTS New this year is a partnership with Sweet Olive Soap Works, a local maker of artisanal, hand-crafted soaps inspired by the unique scents of New Orleans. Emily Manger Davis, proprietor of the five-year-old business, will be making a special batch of Sazerac and Absinthe soaps that will be available at the Tales of Cocktail store, on-site at the Hotel Monteleone throughout the five-day festival.

“Tales has given me the opportunity to do something that needed to be done—expose booze blended soap to admirers of the cocktail,” said Manger Davis.

BOOZY BOOKS

In the early years of Tales of the Cocktail, Tunnerman reached out to Octavia Books, the locally-owned Uptown institution, to set up an on-site bookstore selling cocktail-themed books. Since then, Octavia Books has been a mainstay in the Hotel Monteleone lobby offering an exhaustive library of the greatest pieces of cocktail writing as well as a series of book signings by the contemporary masters of cocktail literature. Annually, the festival serves as the largest off-site sales event for Octavia Books. “We’re excited to be continuig our relationship with Tales of the Cocktail into this 10th anniversary

year,” said Tom Lowenburg, owner of Octavia Books. “With hundreds of hand-picked titles and author signings almost every half hour, the onsite book room at the Monteleone is the intellectual focal point of Tales of the Cocktail and an integral part of the festival experience.”

celebrating the city’s most legendary cocktail—the Sazerac.

A special addition to Octavia’s offerings this year will be Tales of the Cocktail’s first ever book, Tales of the Cocktail from A to Z. Written by Jared Brown and Anistatia Miller, the book shares stories and insights from the festival’s past 10 years as well as the rich drinking traditions of New Orleans. Both authors will be available throughout the festival to discuss the book and sign limitededition copies.

Since then, Fleurty Girl and Tales of the Cocktail have both grown exponentially, and with that and entire Cocktail Collection of shirts is now available at all of Fleurty Girl’s New Orleans-area locations and on-site at Tales of the Cocktail 2012. In addition to the Sazerac, the collection includes shirts honoring the Ramos Gin Fizz, the Vieux Carré and, this year’s addition, The Old Fashioned.

A FLEURTY PARTNERSHIP In February 2010, just months after Lauren Thom opened her first Fleurty Girl store at the end of Oak Street, Thom and Tuennerman started working on their first joint venture, a T-shirt

“Ann approached us about a Tales t-shirt partnership during our first year in business. No one really knew who we were,” said Lauren Thom, aka Fleurty Girl. “Tales of the Cocktail was our first major partnership that allowed us to expose our brand to people from outside of the city and also align our young company with a strong, established New Orleans event. Now in our third year, I attribute a lot of our business success to that.”

PHOTO CREDIT: MEGAN BRADEN-PERRY

tales of the cocktail > bestofneworleans.com > july 24 > 2012

Octavia Books will be open from 10am to 7pm in the Hotel Monteleone lobby throughout Tales of the Cocktail 2012.

“Lauren is passionate about New Orleans. We’re passionate about cocktails. I feel like us coming together to create a New Orleans cocktail T-shirt was just a matter of time,” said Tuennerman.

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tales of the cocktail > bestofneworleans.com > july 24 > 2012

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— the Tales of the Cocktail Street Guide to New Orleans — ®

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

event venues

the h ot e l m o n t e l e o n the h ot e l m o n tLobby eleon e Tales of the Cocktail® Bookstore

Lobby Shots of Inspiration presented by Octavia Books Tales of the Cocktail® Bookstore 10th Anniversary Cocktail Tour, Shots of Inspiration presented by Octavia Books presented by St. Germain Elderflower Liqueur 10th Anniversary Cocktail Tour,

The Bitters Market presented by St. Germain Elderflower Liqueur 1 Hotel Monteleone, 214 Royal Street

SAVEUR Snack Stand The Bitters Market Hotel Monteleone, 214 Royal Street 2 Royal Sonesta Hotel, 300 Bourbon Street SAVEUR Snack Stand CarouseL bar Royal Sonesta Hotel, 300 Bourbon Street 3 Aiden Gill, 550 Fulton Street CarouseL bar Radio Broadcasts and Tasting Rooms Aiden Gill, 550 Fulton Street 4 Arnaud's French 75, 813 Bienville Street Radio Broadcasts and Tasting Rooms royaL baLLrooms a & b Arnaud's French 75, 813 Bienville Street 5 The Chicory, 610 South Peters Street royaL baLLrooms a & Tales of the Cocktail b ® Shop and Registration The Chicory, 610 South Peters Street ® Tales of the Cocktail Shop and Registration 6 Contemporary Arts Center, 900 Camp Street Cocktail Kingdom Contemporary Arts Center, 900 Camp Street Cocktail Kingdom 7 Domenica Restaurant, 123 Baronne Street royaL baLLrooms C & d Domenica Restaurant, 123 Baronne Street royaL baLLrooms C & d Tasting Rooms 8 Erin Rose, 811 Conti Street Tasting Rooms Erin Rose, 811 Conti Street Queen anne baLLroom 9 Generations Hall, 310 Andrew Higgins Drive Queen anne baLLroom Generations Hall, 310 Andrew Higgins Drive Seminars 10 Hotel Mazarin, 730 Bienville St. Seminars Hotel Mazarin, 730 Bienville St. bonnet Carre room bonnet Carre room 11 The Hotel Modern 936 Saint Charles Avenue The Hotel Modern 936 Saint Charles Avenue Tasting Rooms Tasting Rooms 12 House of Blues, 225 Decatur Street House of Blues, 225 Decatur Street orLeans room orLeans room Hyatt Regency New Orleans, 601 Loyola Avenue 13 Hyatt Regency New Orleans, 601 Loyola Avenue Lagniappe Lounge (limited access) Lagniappe Lounge (limited access) Lafayette Square, 500 St. Charles Avenue 14 Lafayette Square, 500 St. Charles Avenue bienviLLe and iberviLLe rooms and iberviLLe rooms bienviLLe Loft 523, 523 Gravier Street Tasting Rooms 15 Loft 523, 523 Gravier Street Tasting Rooms The Martine Chaisson Gallery, 727 Camp Street La nouveLLe orLeans baLLroom 16 The Martine Chaisson Gallery, 727 Camp Street La nouveLLe orLeans baLLroo Seminars Muriel’s Jackson Square, 801 Chartres Street Seminars 17 Muriel’s Jackson Square, 801 Chartres Street riverview room Museum of the American Cocktail, riverview room 18 Museum of the American Cocktail, Seminars Convention Center Blvd. at Julia St. Seminars Convention Center Blvd. at Julia St. vieux Carre room Napoleon House, 500 Chartres Street Reincarnation Room (limited access)vieux Carre room 19 Napoleon House, 500 Chartres Street New Orleans Pharmacy Museum, 514 Chartres Street Reincarnation Room (limited access) 20 New Orleans Pharmacy Museum, 514 Chartres Street The New Orleans Cooking School, the R oya l s o n e s ta 524 Saint Louis Street 21 The New Orleans Cooking School, the R oya l s o n e s ta Omni Crescent, 535 Gravier St.524 Saint Louis Street aCadia suite rooms 22 Omni Crescent, 535 Gravier St. Tasting Rooms Omni Royal Orleans, 621 Saint Louis Street aCadia suite rooms One Eyed Jacks, 615 Toulouse Street 23 Omni Royal Orleans, 621 Saint Louis Street regaL suite Tasting Rooms Tasting Rooms Ritz-Carlton Hotel, 921 Canal Street 24 One Eyed Jacks, 615 Toulouse Street regaL suite FLeur de Lis room Whiskey Blue, W New Orleans, 333 Poydras Street Tasting Rooms 25 Ritz-Carlton Hotel, 921 Canal Street Seminars and Tasting Rooms Windsor Court, 300 Gravier Street FLeur de Lis room 26 Whiskey Blue, W New Orleans, 333 Poydras Street grand baLLroom north

27 Windsor Court, 300 Gravier Street Seminars

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Ann’s top picks Tales of the Cocktail Founder Ann Tuennerman shares the top five events cocktail lovers should not miss.

1 2 3 4 5

Toast to Tales Kick-Off Help us celebrate our 10th Anniversary and kick off the week’s events with complimentary cocktails and cake on the steps of the Hotel Monteleone. Tasting Rooms The $47 Tasting Room wristband gives you access to more than 80 events where spirits brands will be sampling their new and rare spirits.

A new take on the Old Fashioned The Rum Row Old Fashioned Every year, one drink rises above the rest to be named the official cocktail of the week’s festivities. This year that cocktail is The Rum Row Old Fashioned created by Dominic Venegas from New York’s NoMad Hotel. Try it at any number of Tales of the Cocktail® events or make one for yourself.

Spirited Dinners An annual favorite, the Spirited Dinners® combine the talents of the city’s best chefs with the world’s best mixologists in these cuisine and cocktail pairings. ®

1.25 oz. El Dorado 12-year-old Rum .75 oz. Bank’s 5 Islands Rum .25 oz. water 1 barspoon (tap) of Muscovado sugar 1 dash Angostura orange bitters 1 drop Bittermens Burlesque Bitters Navel orange peel, squeezed over and dropped in

Shots of Inspiration by Octavia Books Throughout the week cocktail writers from around the world will be signing their works at the Octavia Books pop-up in the Hotel Monteleone lobby.

Place 1 barspoon of Muscavado Sugar in an Old Fashioned glass. Drop orange and burlesque bitters in sugar, add .25 oz. water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in .75 oz. Bank’s 5 Islands rum and 1.25 oz El Dorado 12 year old rum. Garnish with a Navel Orange peel.

Street Food and Go Cups Finish off the week at Lafayette Park as eight local food trucks and nine liquor brands come together for a one-of-a-kind street food festival.

One Spirited Night The Spirited Dinners®

Dinners are still available at the following restaurants: Bourbon House Capdeville Degas House Emeril’s Delmonico Emeril’s New Orleans

Grand Isle Iris Palace Café Redemption Tamarind

To make your reservation for a Spirited Dinner®, contact the restaurant directly.

Taking it to the Street s

Street Food and Go Cups Sunday July 29 2pm – 5pm Lafayette Square

In a city known for it’s food, a new culinary trend has hit the streets. Food trucks are rolling through New Orleans serving everything from tacos to sno-balls. At Tales 2012, we’re adding cocktails to their menus. Stop by Lafayette Park where the city’s best food trucks will be paired with world-renowned mixlogists as they dish out gourmet cocktails and cuisine. Entrance is free with a tasting room wristband or $25 at the door and includes cocktails (food is á la carte).

Local Flair New Orleans Bartenders at Tales of the Cocktail® There’s a reason Tales of the Cocktail is in New Orleans. The city that invented the Sazerac, Vieux Carré and Ramos Gin Fizz continues to redefine the cocktail industry. Keep an eye out for the bartenders below for cocktails with some local flavor. Chris Hannah (French 75) at The Lost Art of Port Spirited Dinner® Kimberly Patton-Bragg (Tamarind) at Embrace the Bitter Spirited Dinner® Jason Lee (Domenica) is a 2012 Cocktail Apprentice Lucinda Weed (Sylvain) is a 2012 Cocktail Apprentice

tales of the cocktail > bestofneworleans.com > july 24 > 2012

On the night of Thursday July 26th, Tales of the Cocktail® pays its annual homage to the rich culinary culture of New Orleans with the Spirited Dinners®. At restaurants throughout the city, the world’s best mixologists combine their talents with the city’s best chefs for one-of-a-kind pairings of cocktails and cuisine.

RAISING DICKIE BRENNAN’S 2011 SPIRITED DINNER

Tales of the Cocktail offers more than 50 seminars about spirits, mixology, trends and the bar business

tales of the cocktail > bestofneworleans.com > july 24 > 2012

ales of the Cocktail’s inaugural festival 10 years ago attracted about 100 attendees, but the event has grown into the world’s premier cocktail festival, now drawing professionals in the bar industry from all over the globe. Part of the organization’s mission is to advance the craft of cocktail-making through education, networking and promotion. More than four dozen seminars are scheduled, covering subjects including operating a bar, customer service, history of spirits, new trends and how to freshen the mixology in your bar. Here is a complete schedule of seminars, many of which include tastings. Online ticket sales have ended, but tickets are available 9:30 a.m. to 6 p.m. starting Tuesday, July 24, at the Hotel Monteleone’s Royal Ballroom A & B. Registration is open Tuesday through Saturday. Individual tickets range from $40 to $100. For more information, visit www.talesofthecocktail.com.

WEDNESDAY, JULY 25 10 a.m.-11:30 a.m. The Ups & Downs of Running Multiple Venues La Nouvelle Ballroom, Hotel Monteleone Led by: Franky Marshall with Olivier Bon, Tad Carducci, Pierre-Charles Cros, Susan Fedroff, Romee de Goriainoff, Julie Reiner This professional seminar with a panel of bar owners is geared toward people who want to run their own business. The panel will discuss financials, staffing, permits, quality control, public relations/marketing, design, partnerships and more. Presented by William Grant & Sons USA

PHOTO BY JENNIFER MITCHELL

will sample liquors and learn about their flavors. Presented by Laird’s, Louis Royer Cognacs, Perry’s Tot Navy Strength Gin, Slow and Low Rye

bottle of bitters in the mail after the batches have cured. Presented by Bittercube Bitters, Bombay Sapphire East Gin and Terra Spice

10 a.m.-11:30 a.m. Bringing Service Back Queen Anne Ballroom, Hotel Monteleone Led by: Bridget Albert with Tony Abou-Ganim, Tobin Ellis, Allen Katz, Leo Robitschek Bar industry leaders discuss the importance of good service and the evolution of the hospitality industry. Two cocktails will be served. Presented by Heaven Hill Distilleries

12:30 p.m.-2 p.m. Secrets from Incredible Restaurant Bars Queen Anne Ballroom, Hotel Monteleone The restaurant bar is coming into its own, and in this seminar chefs and bar managers discuss how to build a cocktail program that reflects the restaurant’s food and style, overlooked ingredients and how to increase revenue and guest satisfaction.

3 p.m.-4:30 p.m. Building a World Class Bar Team Queen Anne Ballroom, Hotel Monteleone Led by: Sean Finter Bar industry leaders offer recommendations for recruiting and tips for developing and leading a winning team. Presented by Tanqueray Gin

10 a.m.-11:30 a.m. From Cocktail Napkin to Cocktail Bar: How To Open Your Own Bar Part 1 of 3: Before You Open Riverview Room, Hotel Monteleone Led by: Philip Duff with Bobby Heugel, Hanna Lee, Paul Pacult, Rizo Popovic, Francis Schott and Tristan Stephenson The first in a series of three seminars that delve into the business behind making drinks, including developing a concept, finding a location and marketing. Presented by BarSmarts

12:30 p.m.-2 p.m. From Cocktail Napkin to Cocktail Bar Part 2: How To Open Your Own Bar Riverview Room, Hotel Monteleone Led by: Dushan Zaric with Dale DeGroff, Phillip Kirschen-Clark, Paul Pacult, Rizo Popovic and Andy Seymour The second in a series of three seminars that delve into the bar business, including developing a concept, finding a location and marketing. Presented by BarSmarts

10:30 a.m.-Noon Meet the Two Harrys Fleur De Lis Room, Royal Sonesta Led by: Anistatia Miller with Jared Brown and Erik Lorincz Drink historians guide attendees through the lives of the world’s greatest champions of the cocktail: Harry “the Dean” Johnson and Harry Craddock. Presented by Martini & Rossi

1 p.m.-2:30 p.m. Tiki Host to the Stars, Stephen Crane Fleur De Lis Room, Royal Sonesta Led by: Martin Cate Smuggler’s Cove bar owner Martin Cate discusses the life and tiki cocktails of Joseph Stephen Crane, husband of Hollywood star Lana Turner and owner of the legendary Luau tiki bar on Rodeo Drive in Beverly Hills. Presented by Appleton Estate Jamaica Rum

12:30 p.m.-2 p.m. The Rise of High-Proof Spirits La Nouvelle Ballroom, Hotel Monteleone Led by: Christy Pope and Chad Solomon with Lisa Laird and Allen Katz High-octane spirits are gaining popularity, and this seminar addresses how they differ from conventional liquors and how to incorporate them successfully into cocktails. Attendees

1:30 p.m.-3 p.m. Bittercube Hands On Hand Made Bitters Lab New Orleans Cooking School, 524 St. Louis St. Led by: Nick Kosevich and Ira Koplowitz This hands-on seminar focuses on the process and ingredients (about 140 different botanicals) used in making bitters. Each attendee will receive a

3 p.m.-4:30 p.m. From Cocktail Napkin to Cocktail Bar Part 3: After you open Riverview Room, Hotel Monteleone Led by: Philip Duff and Dushan Zaric with Martin Cate, Bobby Heugel, Phillip Kirschen- Clark, Steve Olson, Paul Pacult, Rizo Popovic and Julie Reiner The third in a three-part series about opening and operating a cocktail lounge. Those who complete the series receive official certification from Tales of the Cocktail and BarSmarts. Presented by BarSmarts 3:30 p.m.-5 p.m. Bedroom Brands: How to Launch your Spirit with No Budget Fleur De Lis Room, Royal Sonesta Led by: Benedict Simpson with Adam Elmegirab Panel participants include brand creaters from Gunpowder Rum, Dr. Elmegirab’s cocktail flavorings and Bittermens bitters and spirits. They will focus on how to launch a start-up brand. Presented by Bittermens and Dr. Adam Elmegirab’s Bitters 4 p.m.-5:30 p.m. A Forager’s Pharmacy The New Orleans Cooking School, 524 St. Louis St. Led by: Lauren Mote with Chef Jonathan Chovancek, Danielle Tatarin and David Wolowidnyk Preservation specialists show how to develop an arsenal of unique

ingredients, using wild flowers, plants, spices and fruits, and how to make them last, including infusions, tisanes, tinctures, tonics, essential oils and more. Attendees will taste ingredients, then cocktails using them.

Thursday, July 26 10 a.m.-11:30 a.m. Pisco Wars: Peru vs. Chile since 1613 La Nouvelle Ballroom, Hotel Monteleone Led by: Steve Olson with Charles de Bournet, Duggan McDonnell, Guillermo Toro-Lira Entrepreneurs Charles de Bournet of Kappa Pisco, Duggan McDonnell of Encanto Pisco and Steve Olson, aka Wine Geek discuss the state of pisco, a grape brandy made in Chile and Peru, in America. Presented by Encanto Pisco and Kappa Pisco

10 a.m.-11:30 a.m. Tasting the World’s Greatest Spirits Riverview Room, Hotel Monteleone Led by: Sean Ludford and Paul Pacult The event features a blind tasting of a dozen winners of the Ultimate Spirits Challenge’s 2012 Chairman Trophy in areas including best single malt Scotch, gin, vodka, American whiskey, tequila, Cognac, liqueur, Irish whiskey and more. Presented by Ultimate Spirits Challenge 10:30 a.m.-noon The Drunken Botanist: A Preview Grand Ballroom North, Royal Sonesta Led by: Eric Seed with Amy Stewart Horticulture writer and New York Times bestselling author Amy Stewart has spent several years researching the array of plants that humans have transformed into alcohol. Presented by Aveze Gentiane Liqueur, Combier’s Elixir, Combier’s Kummel and Haus Alpenz

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tales of the cocktail > bestofneworleans.com > july 24 > 2012

10 a.m.-11:30 a.m. Fruit of the Still Queen Anne Ballroom, Hotel Monteleone Led by: Paul Clarke with Bobby Heugel and Jorg Rupf Learn about the history of spirits made from fruits such as apples, peaches and pears, and find out about today’s American-distilled fruit spirits. Presented by Imbibe and Laird’s

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11 a.m.-12:30 p.m. Tea Totalers — From Plant to Cocktail New Orleans Cooking School, 524 St. Louis St. Led by: Don Lee with Roderick J. Markus and Chris Patino Brew and taste every major category of tea while learning about the history, harvesting and production of teas and applying tea-extraction methods to cocktails. Presented by Pernod Ricard USA

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tales of the cocktail > bestofneworleans.com > july 24 > 2012

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11 a.m.-12:30 p.m. Curacao: The Ultimate Guide To The World’s Favorite Liqueur Flavour La Nouvelle Ballroom, Hotel Monteleone Led by: Philip Duff with Alexandre Gabriel and David Wondrich This seminar includes never-beforepresented research on the history and evolution of curacao (orange) as a cocktail ingredient, how curacao is made and why. There’s also a tasting of curacaos and other orange liqueurs. Presented by Pierre Ferrand Dry Curacao 12:30 p.m.-2 p.m. A Distiller’s Dream Queen Anne Ballroom, Hotel Monteleone Led by: Gable Erenzo and Freddy May Enrenzo, distiller and brand ambassador at Tuthilltown Spirits, and May, brand ambassador for Glenfiddich discuss the ins and outs of building and operating a whisky distillery, including the rise of American craft distilleries. Presented by Hudson Whiskies and Glenfiddich 12:30 p.m.-2 p.m. The Emperor’s New Nose: Aroma Reimagined Riverview Room, Hotel Monteleone Led by: Benedict Simpson with Aaron Rodonis The panel gives a history of apothecaries, alchemists and perfumers before introducing the work of Luca Turin, a pioneer in the science and industry of aroma, and instructing attendees how to apply that to cocktail making. Presented by Grey Goose 1 p.m.-2:30 p.m. Reconsidering the Gin & Tonic Grand Ballroom North, Royal Sonesta Led by: Jason Wilson with Adam Bernbach and Oscar Diez The gin and tonic was invented by the British, but mixologists in Spain have made it as varied as the martini is in America. Attendees will learn new approaches to the drink and how to incorporate them into their cocktail programs. Presented by G’Vine Gin 1:30 p.m.-3 p.m. Making Your Own Vermouth The New Orleans Cooking School, 524 St. Louis St. Led by: Jackson Cannon with Nicole Lebedevitch, Kevin Martin and

Bob McCoy A hands-on step-by-step demonstration of how to make vermouth is followed by a tasting of commercial and artisan vermouths and coctails made with them. Attendees receive a starter pack with recipe booklet, herb/spice packet and small bottle of the finished product. Presented by Plymouth Gin 3 p.m.-4:30 p.m. Sugar: How Sweet It Is! Queen Anne Ballroom, Hotel Monteleone Led by: Camper English with David Cid Learn everything you need to know about sugars from around the world and the distillation of sugar cane as molasses, the base for rum, and the use of sugar and syrups in cocktails. Presented by Bacardi USA 3 p.m.-4:30 p.m. Traditional Chinese Medicinal Ingredients Riverview Room, Hotel Monteleone Led by: Danielle Tatarin with Nancy Chow and Lauren Mote This seminar explores how herbs and ingredients commonly used in traditional Chinese medicine can be applied classically to modern mixed drinks. Presented by Campari and Wild Turkey 3:30 p.m.-5 p.m. True/Untrue: Exploring Bar World Myths Grand Ballroom North, Royal Sonesta Led by: Wayne Curtis with Dave Arnold and David Wondrich Cocktail writers Wayne Curtis and David Wondrich test several common myths that underlie cocktail making. The audience will be dragooned into a blind taste test to help sort fact from fiction. Presented by Don Julio Tequila and George Dickel Tennessee Whisky 4 p.m.-5:30 p.m. Salts & Bubbles New Orleans Cooking School, 524 St. Louis St. Led by: Darcy O’Neil Pharmacists were expert drink creators in the early days of the soda fountain. Participants here will learn the steps required to create a perfect soda fountain drink, from using mineral salts and carbonation techniques to make soda water to building the drink.

Friday, July 27 10 a.m.-11:30 a.m. The World’s World-Class Spirit — Rum La Nouvelle Ballroom, Hotel Monteleone Led by: Sean Ludford and Paul Pacult Rum maestros F. Paul Pacult and Sean Ludford, co-directors of Rum for All, take attendees through the history of rum and how it became

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a world-class adult beverage. The seminar includes a blind tasting of 12 of the world’s most acclaimed rums. Presented by Rum For All

10 a.m.-11:30 a.m. Aperitif Culture: from Italy to Argentina Riverview Room, Hotel Monteleone Led by: Martin Auzmendi with Carlo Contini and Federico Cuco Argentina, Buenos Aires in particular, has a long, thriving and unique cocktail culture, which has been influenced greatly by Italian immigrants. There will be a tasting of famous Argentine cocktails. Presented by Cynar 10:30 a.m.-noon Coffee: The Missing Ingredient Grand Ballroom North, Royal Sonesta Led by: Amy Zavatto with Trevor Corlett, Cora Lambert, Michael Philips and Troy Sidle A panel of experts will teach about different flavor profiles in coffee bean varietals, which spirits they complement, how roasting levels affect recipes and how different brew methods can enhance coffeecentric cocktails. Presented by Kahlua 10:30 a.m.-noon The Spirit of Spirits Fleur De Lis Room, Royal Sonesta Led by: Derek Brown with Ron Cooper, Father Bill Daley, Tim Master

12:30 p.m.-2 p.m. Russian Drinking Culture La Nouvelle Ballroom, Hotel Monteleone Led by: Dmitry Sokolov with Vyacheslav Lankin, Roman Milostivy, Marat Sadarov and Vladimir Zhuravlev The first part of the seminar covers the world history of Russian alcohol, the rise of Smirnov vodka and cocktail recipes. The second part includes the bars of Russia, its drinking culture and modern Russian cocktails. Presented by Diageo 12:30 p.m.-2 p.m. A Tale of Three Cities Queen Anne Ballroom, Hotel Monteleone Led by: Sebastian Reaburn with Jacob Briars and Simon Ford Reviewing bartenders and mixologists, recipes and the menus and offerings of some of the world’s greatest forgotten bars. Learn the recipe for the most famous cocktail in the world. Presented by Plymouth Gin 12:30 p.m.-2 p.m. Good to the Last Drop Riverview Room, Hotel Monteleone Led by: Brad Farran and Nicholas Jarrett Nicholas Jarrett and Brad Farran will discuss some of the conservation issues that face the modern cocktail bar and drinker. They’ll also touch on design issues informing their attempt to create a zero-impact cocktail bar at Burning Man. 1 p.m.-2:30 p.m. How Every Sense is Tied to the Other Grand Ballroom North, Royal Sonesta PAGE 14

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tales of the cocktail > bestofneworleans.com > july 24 > 2012

10 a.m.-11:30 a.m. Cognac: The Barkeep’s Forgotten Friend Queen Anne Ballroom, Hotel Monteleone Led by: Dave Broom and Tristan Stephenson with Jean-Louis Carbonnier This seminar will examine the flavors of cognac, the spirit’s history and how to use it to update modern cocktails. Presented by BNIC and EU

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and Eric Seed The seminar explores the links between alcohol and religion — from rituals at the world’s oldest excavated temple to monk-made liquors and more. Presented by Haus Alpenz, Benedictine, Chartreuse and Del Maguey Mezcal

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Led by: Tony Conigliaro Conigliaro explores how outside influences (music, decor, aroma) can dramatically alter the taste perception of a drink. The latest scientific research from food scientists, psychology, and personal observation will be examined. Presented by Pernod Ricard USA 1 p.m.-2:30 p.m. The Process to Perfection Fleur De Lis Room, Royal Sonesta Led by: Robert Hess and Audrey Saunders Noted cocktail personalities Audrey Saunders and Robert Hess helps the audience understand the processes — recipe, brand choice, etc. — bartenders can use to take their drinks to the next level. Presented by Pernod Ricard USA

tales of the cocktail > bestofneworleans.com > july 24 > 2012

3 p.m.-4:30 p.m. A Workshop, The Making of Liquers Queen Anne Ballroom, Hotel Monteleone Led by: Dale DeGroff with Matteo Luxardo, Jim Meehan and Alain Royer Attendees will see examples of ingredients used in the production of Pages Vedrenne liqueurs, and there will be a tasting of spirits used in Cognac Frapin as well as one or two infusions. Presented by Anchor Distilling, Luxardo and Pages

3 p.m.-4:30 p.m. Advantageous Drinking — Drinking on the Offensive Riverview Room, Hotel Monteleone Led by: Anu Apte Views from medical, behavioral and anthropological sciences will be used to validate that drinking is good for your health. Each attendee will receive a sample of something special endorsed by Swig Well, A Seattle Drinking Academy. 3:30 p.m.-5 p.m. Bottle Alley: Drinking the Panama Canal Grand Ballroom North, Royal Sonesta Led by: Jeff Berry with David Wondrich The scandalous history of Panamanian alcohology includes characters such as Captain Morgan (the real one, not the spiced one), Teddy Roosevelt, cocktail pioneer Jerry Thomas and cocktail chronicler Charles Baker. Vintage Panamanian recipes will be served. Presented by Bols Creme de Cacao, Bols Sloe Gin and Hendrick’s Gin 3:30 p.m.-5 p.m. The Art of Spirits Blending Fleur De Lis Room, Royal Sonesta Led by: Philip Duff with Carlos Camarena and Jean Sebastien Robicquet Learn the art and science of the spirits world’s most secretive craft: blending. Attendees will blend their own tequila and learn how a blending can affect price, consistency and flavor. Presented by Excellia Tequila

SATURDAY, JULY 28 10 a.m.-11:30 a.m. Spiritual Brews From India La Nouvelle Ballroom, Hotel Monteleone Led by Rohan Jelkie This session introduces alcoholic brews and spirits native to India and ingredients available there, plus look at whether any have the potential to become the next beverage trend. Presented by Feni 10 a.m.-11:30 a.m. Talking Tequila-Sensory Science & Taste Queen Anne Ballroom, Hotel Monteleone Led by: Don Lee with Bobby Heugel, Jeehyun Lee, Kelley Slagle, David Suro, Phil Ward Join Tequila Interchange Project members as they present new sensory analyses and discuss the language of tequila. The seminar includes a blind tasting. Presented by Herradura Tequila 10 a.m.-11:30 a.m. New World Vermouth Riverview Room, Hotel Monteleone Led by: Paul Clarke with Jackson Cannon, Neil Kopplin, Andrew Quady and Carl Sutton This session includes the nation’s pioneering vermouth producers discussing for the first time ever their approaches to this aromatized wine. Presented by Citadelle Gin, Imbibe, Imbue Vermouth, Martin Miller’s Gin, Quady Winery, Sutton Cellars, Vya 10:30 a.m.-noon Classic Canadian Cocktails Grand Ballroom North, Royal Sonesta Led by: Shawn Soole with Jay Jones, Danielle Tatarin and David Wolowydnik Attendees get an in-depth look into the unknown past of Canadian

Cocktail Culture and taste classic Canadian cocktails. Presented by Caribou Crossing Canadian Whisky and Victoria Gin 10:30 a.m.-noon I Love/I Hate ... COCKTAILS! Fleur De Lis Room, Royal Sonesta Led by: Claire Smith with Jacob Briars, Toby Checchini, Simon Difford, Allen Katz, Max Watman and Angus Winchester A large panel discusses whether cocktails are still relevant, who is drinking cocktails and whether handgrown ingredients and hand-crafting make a difference. Presented by Belvedere Vodka 12:30 p.m.-2 p.m. Gin Aroma Academy La Nouvelle Ballroom, Hotel Monteleone Led by: Gary Hayward and Raj Nagra with Liv Bader, Dr. George Dodd, Andrew Mirabito Dr. George Dodd, an aroma expert and biochemist who developed the first-ever complete gin aroma kit, will lead a blind tasting of key gins and help you experience the 24 aromas in current gins. Presented by Bombay Sapphire Gin 12:30 p.m.-2 p.m. Agriculturally Anonymous Queen Anne Ballroom, Hotel Monteleone Led by: Bobby Heugel, Misty Kalkofen and Thad Vogler This seminar will discuss the historical evolution of spirits from agricultural products to industrialized products and asks: are we serving classic cocktails or industrialized beverages? Presented by Del Maguey Mezcal, Clément, Mezcales de Leyenda, Rothman and Winter, Siembra Azul

TUJAAGUE’S 2011 SPIRITED DINNER PHOTO BY JENNIFER MITCHELL

Diedrich and Scott Huth The idea of putting cocktails on tap is one of the next trends in this industry. Three innovators in that area discuss how to implement a tap cocktail system and why. All cocktails for this seminar will be served on tap. Presented by Drambuie and Lunazul Tequila

SYLVAIN’S 2011 SPIRITED DINNER PHOTO BY JENNIFER MITCHELL

12:30 p.m.-2 p.m. Tasteless: How Tastes Alter as We Age Riverview Room, Hotel Monteleone Led by: Wayne Curtis and Darcy O’Neil How we perceive taste and aroma — physiologically speaking — is a complex process that gradually alters as we age. This seminar looks at these processes of change, and what it means for cocktail preferences. Presented by Pernod Ricard USA

1 p.m.-2:30 p.m. Beertails: The most chemically complex CKTLS Fleur De Lis Room, Royal Sonesta Led by: Adam Seger with Doug Frost and Francesco Lafranconi Top mixologists around the world are discovering the flavor complexity beer adds to a cocktail, how it elevates aromas and adds a unique texture. Attendees will enjoy 20 unique flavor experiences. Presented by Hum Spirits, Del Maguey and Vanberg & DeWulf Beer 3 p.m.-4:30 p.m. The Ins and Outs of Cocktails On Tap La Nouvelle Ballroom, Hotel Monteleone Led by: Matt Seiter with Kevin

3 p.m.-4:30 p.m. The Top Ten Cocktails of the Last Ten Years Riverview Room, Hotel Monteleone Led by: Charlotte Voisey Ten cocktail professionals present a look back at 10 milestone drinks from an unparalleled era of cocktail rediscovery and innovation at Tales of the Cocktail. This will be drinks and discussion on what defined a decade. Presented by William Grant & Sons USA 3:30 p.m.-5 p.m. A How & Why of Flavored Spirits Grand Ballroom North, Royal Sonesta Led by: David Cid with Jacob Briars and Manuel Oliver A panel comprising a master blender, a spirits expert, and a flavorist explain what the extraction of naturals flavors, the production of artificial compounds, how they differ and how they translate in a cocktail. Presented by Bacardi USA 3:30 p.m.-5 p.m. The Name Game Fleur De Lis Room, Royal Sonesta Led by: Philip Duff and Angus Winchester One of the single most important factors in the success of a drink is a snappy name. Phil Duff and Angus Winchester investigate product naming and share their tips for gaining name fame and not name shame. Presented by Tanqueray London Dry and Tanqueray TEN

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tales of the cocktail > bestofneworleans.com > july 24 > 2012

1 p.m.-2:30 p.m. Tangled Up in Blue Grand Ballroom North, Royal Sonesta Led by: Jacob Briars with Philip Duff and Sebastian Reaburn The seminar addresses how liqueurs are made and how their evolution has shaped cocktails past and present. Presenters bring a disco twisttoclassicsandshowhowcolor —particularly blue — affects the perception of taste and aroma of a cocktail. Presented by Bols Blue Curacao

3 p.m.-4:30 p.m. Anise: The Treasure of the Mediterranean Queen Anne Ballroom, Hotel Monteleone Led by: Francesco Lafranconi with Jared Brown, Anistatia Miller, Mrs. Orietta Maria Varnelli Learn about the history and culture of anise and its use in aperitif and liqueurs of major Italian, French, Spanish, Greek and Lebanese spirits brands. The session includes an exclusive tasting of anise-based liqueurs and aperitifs produced in Mediterranean countries. Presented by Anisette Marie Brizard, Arak Razzouk, Chinchon Seco, H.B. Pastis, Ouzo 12, Pastis Prado, Pernod, Pontalier Anis, Ricard, Varnelli Anice Secco

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WHAT LOCAL MEANS TO US:

Celebrating our local culinary and cocktail heritage

Donny RoUse

We’ll be there as professional and amateur mixologists join a spirited bunch for Tales of the Cocktail, the French Quarter cocktail festival, July 25-29th. nobody in Louisiana sells more wine, beer and spirits than Rouses. For tickets, and a list of tastings, seminars & special events, visit www.talesofthecocktail.com.

Stir Things Up

•••••••••••••••••

Fresh herbs are showing up in everything from classic Mojitos to Basil Bloody Marys. Usually, the herbs are muddled to bring out their fresh, natural flavors and oils. At Tales of the Cocktail, mixologists will be muddling, infusing and garnishing with fresh basil, dill and other herbs from our new Roots on the Rooftop aeroponic farm. Fresh herbs from our Roots on the Rooftop urban farm are available in the produce department of our Baronne & Tchoupitoulas Street stores.

Bottle Signing by Harlen Davis Wheatley Master Distiller - Buffalo Trace Tuesday, July 24th at Rouses Noon - 2PM - 701 Baronne St. 3 - 5PM - 4500 Tchoupitoulas Three of the World’s Finest Bourbons Hand Selected by Donny Rouse