City	Arrival Date	Nights
Booking Line: 1-866-618-9726

Tales of the Cocktail Events - July 9, 2009

Tales of the Cocktail

The Duque Coffee Bar
Thursday, July 9, 2009
8:30 AM - 10:30 AM · Mezzanine (Hotel Monteleone)

Perk up your mornings at The Duque Coffee Bar sponsored by Gran Duque de Alba with Coffee Roasters of New Orleans which features complimentary fresh brewed hot and iced coffees, along with a daily featured coffee cocktail created by our guest mixologist. Enjoy your daily dose in a spirited way at the Duque Coffee Bar with Spanish spirits from Williams & Humbert, maker of some of the world's most luxurious and premium brands.

How Good Is Your Palate?
Thursday, July 9, 2009
10:30 AM - 12:00 PM - Queen Anne Ballroom (Hotel Monteleone)

"How acute is your spirits tasting acumen?" asks award-winning spirits critic/educator/author F. Paul Pacult. When tasting "blind", can you discern a gin from a vodka or tell the difference between a cognac and an Irish whiskey? If not, this entertaining and enlightening seminar led by the world's leading spirits authority is just what you need. Within 60 minutes, Pacult will impart insiders' secrets and an array of sensory skills that will make you a confident taster of spirits. Evaluating spirits well and accurately is far more than a matter of taste.

Milagro Tequila - Culinary Cocktails
Thursday, July 9, 2009
10:30 AM - 12:00 PM · Iberville (Hotel Monteleone)

Come and join Gaston Martinez, Milagro Tequila Brand Ambassador as he guides a encapsulating journey through the magical world of tequila and fresh mixology.

Secrets will be unraveled on the craft and culture of tequila. Learn all about how tequila is made and how the category has evolved over time and then to taste! Gaston will explore the many different ways to mix tequila in some specialty Milagro cocktails - emphasizing in fresh mixology with a culinary twist, literally brining the kitchen into the bar.

Gaston promises a fun and enlightening time. Salud!!!

Mixologists and Their Toys
Thursday, July 9, 2009
10:30 AM - 12:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)

"Mixologists and Their Toys" will feature and demonstrate innovative new products and techniques that have recently been introduced to the Industry. The panel is made up of top mixologists and industry experts, including Fernando Castellon, Evan Wallace, and Don Lee, who have each invented a new "Toy" to keep things interesting and cutting edge! They will personally demo their inventions and explain to you firsthand how it works! The seminar is sponsored by Cointreau, who will be demonstrating Spherification.

Shermans and Limeys!
Thursday, July 9, 2009
10:30 AM - 12:00 PM · Bonnet Carre (Hotel Monteleone)

We all know of the great cocktail bars in London and San Francisco, but what makes them different? Experience the divergent flavors and philosophies of American and British cocktails and cocktail culture with Ben Reed (Partner, IPB London) and Jon Santer (President, San Francisco USBG).

The How's and Why's of Cocktails
Thursday, July 9, 2009
10:30 AM - 12:00 PM - St. Charles Room (Astor Crowne Plaza)

This year's seminar will be about the structure of cocktails, why they work a certain way and are constructed the way they are. They will be looking at why certain flavors go together by looking at how flavor pairing works, why we do certain things whilst making cocktails ie. by looking at techniques that we use everyday and why we do them. They will be deconstructing these ideas by looking at the chemistry of drinks, with some working examples to show where things can go wrong and how they can be adjusted. They will specifically look at the various aspects of cocktail making from flavor pairing, aroma, dilution, length, how ice affects the drink.

Vermouth & Aperitif Wine
Thursday, July 9, 2009
10:30 AM - 12:00 PM - Riverview Room (Hotel Monteleone)

Take a closer look at this long misunderstood and oft-abused cornerstone of cocktails and aperitif service. We'll explore the history, production, and drinks applications and service preservation of the products. Particular attention will be paid to the historic profiles now in revival, as well as the contemporary drink applications successful in European and progressive American markets.

Everything You Want to Know About GIN-Pernod Ricard Tasting Room
Thursday, July 9, 2009
12:30 PM - 2:00 PM · Royal Room D (Hotel Monteleone)

Sit with, Listen to and Learn from the two most knowledgeable distillers in Gin from Beefeater and Plymouth - Desmond Payne and Sean Harrison. Learn how they met, why gin makes them tick and about the exciting development of Beefeater 24. Moderated by esteemed writer and TV host Robert Hess, guests will then have their own turn to ask the masters questions about their business and passion - Gin.

Cocktails and Snacks will be served with an English Twist.

From Down-Home to Downtown: A Lunch Celebrating the Evolution of Southern Traditions
Thursday, July 9, 2009
12:30 PM - 2:30 PM · Bourbon House

Dickie Brennan's famed Bourbon House will host a lunch inspired by southern culture mainstays like moonshine, catfish, pork and cornmeal. To create this three course menu of cuisine and cocktails, Executive Chef Darin Nesbit has collaborated with Piedmont Distillers and award-winning mixologists Paul Zablocki and Steve Schul of CocktailBuzz.com.

The menu will reinterpret traditional southern fare to offer guests a refined culinary experience. Paul and Steve's cocktails will feature two premium moonshines from Piedmont Distillers; Catdaddy Carolina Moonshine and Junior Johnson's Midnight Moon. Both moonshines are hand-crafted in small batches, made from American corn, born in a copper still and triple-distilled to deliver two ultra-smooth and premium spirits.

Chef Darin, Paul, Steve and Joe Michalek (founder of Piedmont Distillers) will be on hand to welcome guests and answer any questions. Each guest will receive a special gift to take with them. You won't want to miss this delightful and delicious exploration into southern cuisine and culture.

Menu

Chef: Darin Nesbit

Guest Mixologists: Paul Zablocki & Steve Schul

First Course:
Corn-Crusted Riverside Catfish Fried and served with lima bean succotash and Catdaddy tartar

Second Course:
Pork Confit Hash
Cane syrup and Junior Johnson's Moonshine glazed pork confit, served over hash with smoked hominy

Dessert:
Molasses and Cornmeal Custard with Creole Cream Cheese Ice Cream

History of Saloons in America
Thursday, July 9, 2009
12:30 PM - 2:00 PM - Queen Anne Ballroom (Hotel Monteleone)

Whether it was decked out in marble and cut glass or thrown together from pine planks and adobe, stocked with the finest French brandies and Dutch gins or with naught but a barrel of cheap Cincinnati rectified, in nineteenth-century America the saloon was one of the linchpins of any hamlet, town or city that hosted it. Join saloonkeeper H. Joseph Ehrmann and drinks historian David Wondrich as they wend their way through the damp and pleasant anecdotal history of this institution, from its east coast origins to its western elaboration, with special focus on San Francisco, where the saloon found its perfection.

Leblon Cachaça 'Brazil's Finest' Tasting Room
Thursday, July 9, 2009
12:30 PM - 2:00 PM · Royal Room C (Hotel Monteleone)

Come taste Brazil's Finest , with Gilles Merlet, the renowned Master Distiller, presenting Leblon Cachaca, and Mixologist Tony Abou-Ganim hosting the ultimate Caipirinha Bar. Accompanied by the delicious food of Alex Atala, Brazil's #1 chef from DOM and Dalva e Dita in Sao Paulo. Come taste freshly-pressed cane juice, and then learn how the juice is transformed into Leblon Cachaca at the Maison Leblon in Patos de Minas, Minas Gerais. Taste Leblon Cachaca directly from its vintage XO cognac casks, and then make your own Caipirinha with the input of Tony and Alex. Come to Leblon, and experience Brazil's Finest!

Sugarcane Spirits around the World
Thursday, July 9, 2009
12:30 PM - 2:00 PM - Riverview Room (Hotel Monteleone)

Spirits derived only from pure sugarcane juice have been produced for centuries, since the Europeans discovered the new world. These spirits vary from each other according to their place of origin, but each are worldly different from traditional rum. Many different styles of sugarcane spirits have been born from the base of pure sugarcane juice, most notably Rhum Agricole and Cachaça. This seminar will serve to introduce sugarcane spirits produced around the world, review the history, culture and production techniques that make them unique and overall compare and contrast these wonderful spirits. Caipirinha's and Ti Punches will be served as a physical specimens to show off how these spirits are different even though they are perceived to be similar, just as how similar these cocktails are made, while being very different at the same time.

Take a Right at Albuquerque
Thursday, July 9, 2009
12:30 PM - 2:00 PM - St. Charles Room (Astor Crowne Plaza)

Who's influencing whom anno 2009? And where did it all start from?

A spirited panel discussion moderated by globetrotting drinks consultant and Amsterdam speakeasy owner Philip Duff, who has worked in the UK, US, Caribbean and for the last 13 years, Holland. Aided and abetted by Helmut Adam, German publisher of Mixology magazine, Wayne Collins, Maxxium UK's mixology manager, and US west coast legend Jamie Boudreau, the panel will explore how far America's influence has taken individual European countries, where they're headed now, and who is influencing whom. Attendees will receive free copies of Mixology (Germany), CLASS (UK) and BarLife (Czech Republic).

The Molecular DNA of Classic Cocktails
Thursday, July 9, 2009
12:30 PM - 2:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)

Are your favorite cocktails happy accidents, or were they always destined to delight your palate and your senses? Based on our ever-growing knowledge about taste and smell, new techniques and methods, we can understand what makes the great classics work so well, and how to apply this to all your creations. Why do salted Bloody Marys taste better, and what else can we add to improve them? Why are strong Cocktails typically balanced with sugar, and why is the Margarita perhaps the most 'complete' Cocktail of all? An interactive and engaging session that examines ways of deconstructing, serving and garnishing drinks old and new to make a richer Cocktail experience for you and your guests.

Chemistry of Cocktails (How Alcohol Works and Its Implications for Mixology)
Thursday, July 9, 2009
2:30 PM - 4:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)

Beyond brands, trends, and techniques lies the chemistry of cocktails. This session will focus on how alcohol works and its implications for mixology.

Specific topics will include:

The structure of spirits (wheat, potato, corn) and how they deliver flavor to the palate

Why this matters- simply swapping base spirits can turn cocktails from subdued to robust

-Demo: serve same exact drink with different spirits to show results

-Matching alcohol proof and fat content is the key to pairing cocktails with food

Why this matters- because many spirit pairing dinners feel like bad first dates (great cocktail, great dish, no chemistry)

-Demo: serve same exact dish with same exact cocktail but at different proofs

-Where flavor comes from- mash vs maceration vs extracts/oils vs synthetics

Why this matters- each process has good/bad points; understanding = better use/drinks

* Demo- serve similar flavors achieved through different process (straight)

"Chemistry of Cocktails" Pour # 1
Base alcohols | rates of expansion

* Will sample: grape spirits, wheat spirits

* Have available for sampling: grape spirits, potato spirits, corn spirits, rye spirits, wheat spirits

"Chemistry of Cocktails" Pour # 2
Where flavor comes from

* Will sample spirits whose flavors come from whole ingredients vs extracts/essences

"Chemistry of Cocktails" Pour # 3
Alcohol/food pairings

* Will sample the same dish with spirits at different proofs to demonstrate the relationship between alcohol levels and richness in food

Christmas in July
Thursday, July 9, 2009
2:30 PM - 4:00 PM - St. Charles Room (Astor Crowne Plaza)

Join Tony Abou-Ganim in exploring wonderful holiday libations. The holidays are a time for celebration with friends, family and communities; why not take a break from the dog days of summer to 'tis the season? What better way to come together than with a Holiday classic? Whether it would be Hot Buttered Rum, Egg Nogg, Mulled Wine or Glogg it would surely warm you up and help to put you in the holiday spirit. Drinks to be served: Hot Buttered Rum, Tom and Jerry, Spiced Cider toddy, Mulled Wine.

Cointreau
Thursday, July 9, 2009
2:30 PM - 4:00 PM · Iberville (Hotel Monteleone)

Experience the diversity of the worlds most well known orange liqueur, Cointreau. Try original cocktail creations designed by Erin Williams, US Cointreau Brand Ambassador and mixologist- with unique uses for the well respected spirit including infusions, fresh ingredients and a clean, classic Margarita the way it was meant to be imbibed!

Additionally, discover Remy-Cointreau's newest addition to the Family- Cointreau Noir. A perfect marriage of the classic 150 year old Cointreau liqueur recipe harmoniously blended with Remy Martin Fine Champagne cognac. A deliciously balanced sipping spirit enjoyed neat or on ice. Join master mixologists as they take you through a tasting and explain why, there is nothing to add!

Indulge in the mystery and creativity of Cointreau.

From Brewer to Distiller
Thursday, July 9, 2009
2:30 PM - 4:00 PM - Riverview Room (Hotel Monteleone)

In the 1980's, America saw an explosion in small-scale craft brewing, with breweries and brewpubs opening almost weekly. Today, many of those brewers have added distiller to their c.v., converting their fermented mashes into whiskeys, rums and vodkas rather than ales and lagers. In this seminar, an expert panel will discuss and lead tastings in the new state of American beer and spirits, drawing parallels, crafting contrasts and telling the story of where we were, where we're at and where we're going. We will be sampling several different spirits during the seminar, including some made by current or ex-brewers. We will also have an opportunity to taste a pre-distilled whiskey wash.

Passport to Europe
Thursday, July 9, 2009
2:30 PM - 4:00 PM · Bonnet Carre (Hotel Monteleone)

During the cordials tasting session, attendees will receive a passport to log their journey through the different tastings- Drambuie, Disaronno Originale, B&B and Benedictine Liqueurs. The passport has brand pages for each liqueur, which include the brand story, craftsmanship, tasting notes and an area for personal comments. The guests will receive a passport stamp for each brand they sample. The passport also includes a perforated page for guests to fill out their info, tear out and enter for a chance to win a trip to the Benedictine Palace in France.

Port: Not Just Your Grandpa's Drink Anymore!
Thursday, July 9, 2009
2:30 PM - 4:00 PM - Queen Anne Ballroom (Hotel Monteleone)

Dust off those bottles of Port on your back bar and get busy mixing with this versatile fortified wine! Port figures prominently in the history of mixology, and we'll explore some historic examples with the well-known Fonseca Bin 27. We'll also look at Port as a modern ingredient, with Croft Pink, the world's first rose Port, created to be served on the rocks and in cocktails. Join us for this exciting look at the world of Port-based drinks, past and present!

New Orleans Cocktail Tour
Thursday, July 9, 2009
4:00 PM - 5:30 PM · Lobby (Hotel Monteleone)

Popular historian Joe Gendusa takes you on a walk through history - with a twist. On the New Orleans Original Cocktail Tour, you will you explore the famous bars and restaurants of the French Quarter and the stories and spirits that made them famous.Tours meet and begin in the Hotel Monteleone lobby daily, where guests are treated to their first cocktail compliments of St. Germain Elderflower Liqueur.

Cointreau
Thursday, July 9, 2009
4:30 PM - 6:00 PM · Iberville (Hotel Monteleone)

Join Master Mixologists Fernando Castellon and Xavier Herit along with International Cointreau Brand Ambassador, Richard Lambert and the US Cointreau Brand Ambassador and Mixologist Erin Williams as they demonstrate Cointreau spherification. Watch the experts display this innovative technique-creating Cointreau Pearls for the guests to taste as well enjoy some innovative new libations. Enjoy Xavier’s unique 'Strawberry and Pearls cocktail' as well as other Cointreau favorites.

Ask the experts questions and enjoy the opportunity to try it yourself!

The mixologist will be on hand to guide you as you use the all inclusive bar ready tool kit to perform the process, creating your own Cointreau Pearls. They will explain the process in detail as you go.

Creative Mixology: Finding Inspiration in the Everyday
Thursday, July 9, 2009
4:30 PM - 6:00 PM - St. Charles Room (Astor Crowne Plaza)

Inspiration for cocktails can be found in many places beyond the bar or in cocktail books. Join bartenders, Alexander Velez, Christy Pope, and Chad Solomon for an exciting multi-media presentation designed to give insight into the creative process and to engage and challenge participants in their own creations. Attendees will have an opportunity to taste and understand the process behind Mr. Velez's signature "Ceasar Velez" cocktail and his molecular methodology from the plate to the glass. Christy Pope and Chad Solomon will prepare a cocktail based on their "Pop Culture" inspirations. Guests will take away product and handout materials intended to spark creativity for their own cocktail creations.

MARTINI Terrazza Tasting Room
Thursday, July 9, 2009
4:30 PM - 6:00 PM - Royal Room C (Hotel Monteleone)

Martini & Rossi, the leading name in Italian winemaking, is proud to announce the addition of Martini & Rossi Sparkling Rose to its impressive portfolio. The Sparkling Rose completes the Martini & Rossi Sparkling Trio, which currently boasts the #1 imported sparkling wine, Martini & Rossi Asti, and Martini & Rossi Prosecco, a uniquely frizzante Prosecco. The collection also features Martini & Rossi vermouths, which add even greater depth and variety to this esteemed portfolio. Just in time for the summer heat, Martini & Rossi brings its refreshing wines to New Orleans for an Italian Aperitif hour at Tales of the Cocktail. Join us at the Martini & Rossi Terrazza to showcase these wines highlighting their unique characteristics and suggest hors d'oeuvres perfect for pairing. From the sensuous comfort of New Orleans comes the rustic tradition of Italy. Born from the glamour and culture of the 1950s and 60s, the Terrazza is a place where guests can mingle among old friends and new faces, while enjoying the classics and new additions to the Martini & Rossi family of wines.

New Orleans Pharmacists
Thursday, July 9, 2009
4:30 PM - 6:00 PM - Queen Anne Ballroom (Hotel Monteleone)

Join Phil Greene and Lorin Gaudin, with Ted Haigh and Jay Hendrickson, in a fascinating panel discussion of the role that New Orleans' pharmacists played in the history and evolution of cocktails and cuisine. You'll hear about Antoine Amedee Peychaud, the Creole apothecary credited not only with creating the original Sazerac and the Peychaud Bitters it contained, but, by some accounts, for coining the term "cocktail," itself. You'll hear about the life and times of J. Marion Legendre, pharmacist and distiller, and the role that his drugstore played in creation of America's "safe" absinthe, Herbsaint. You'll learn of the many varieties of bitters (originally a medicine) that were concocted first by pharmacists and later by bartenders in New Orleans and elsewhere. Aromatic, aperitif, digestif, and fruit bitters in cocktails, played an essential role in cocktails, then and today. You'll also learn about the pharmacist, I.L. Lyons, who invented Nectar Syrup in the late 1800's, which was the basis for that beloved New Orleans drink Nectar Soda. And about an 18th Century Ursuline nun, Sister Francis Xavier, who became the first woman pharmacist in the New World, inspired by the Ursuline Convent's herb gardens. Although she was never licensed, she did publish a list of herbs that cured various maladies, and her herb garden can be seen today! Learn also about another Crescent City pharmacist named Phil McCrory, whose quest for a smooth cup of coffee resulted in the invention of Cool Brew coffee concentrate, repurposing a 150 year-old cold filtration process. As for bitters, in addition to the products of Peychaud and Legendre, you'll learn about other classic brands, both defunct and alive and kicking. From Abbott's to Boker's to Hostetter's to Stoughton's, it only starts there. We'll explain the mysteries of acid phosphate, Jamaica ginger, and the patent medicines that found their way into the libations of their day. Worth trying still? You decide.

American Whiskey Legends
Thursday, July 9, 2009
5:00 PM - 6:00 PM - Riverview Room (Hotel Monteleone)

Award-winning author/journalist/educator F. Paul Pacult, America's spirits guru, leads a Dream Team of American distillers on a 60-minute journey into the heartland of native whiskey. Joining Paul in this once-in-a-lifetime event will be Bill Samuels of Maker's Mark, Fred Noe, greatgrandson of Jim Beam, and Harlan Wheatley, master distiller at Buffalo Trace. Not only will Paul and his panel discuss what makes American whiskey a world-class libation, but they will also lead the audience on a taste tour of bourbon as each distiller talks about the whiskey they've chosen to be sampled. Three whiskey legends; three specially selected whiskeys for tasting; one international whiskey expert. Sounds as smooth, uproaring and silky as a topaz-colored Kentucky straight bourbon.

Green Hour
Thursday, July 9, 2009
5:00 PM - 6:30 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)

Absinthe is once again flowing in the United States, and there are now a wide variety of brands hitting the shelves and vying for your attention. To give you the opportunity of not only trying some of these different brands, but also discussing them with representatives from the individual companies, we would like to re-institute "l'heure verte" also known as "The Green Hour". It was in the late 1800's that 5pm became known in France as a social time to sit back and relax, sharing a glass of absinthe with friends.

Cocktail 'Carnival' Happy Hour
Thursday, July 9, 2009
5:30 PM - 7:30 PM · The Presbytere

Experience time-honored Mardi Gras traditions at the Cocktail "Carnival" happy hour at The Presbytere, a New Orleans historic landmark. Enjoy cocktails from 25 of the worlds best mixologists while exploring the Carnival exhibit. You will taste a variety of gin, tequila, whisk(e)y, vodka and rum cocktails alongside traditional New Orleans fare, and get to see Mardi Gras floats and lavish Carnival costumes while listening to a lively jazz band. Spirited sponsors include Tanqueray, Ketel One, Tequila Don Julio, Zacapa Rum and Jonnie Walker.

This information was graciously provided by Tales of the Cocktail

< Prev		Next >

About Us \| Contact Us \| Meet the Staff \| Our Logo \| User Agreement\| Advertise With Us
NewOrleans.Com Media L.L.C. 839 St. Charles Ave, New Orleans, LA 70130 PH: 504.309.1004 or 504.273.5240- FX: 504.309.1630 No information contained within this site may be reproduced or used without the express written consent of NewOrleans.Com Media, L.L.C ©2009 All Rights Reserved. Using this site you agree to our Terms And Conditions
	ATLANTA.COM \| CHICAGO.COM \| DALLAS.COM \| DAYTONA.COM \| DENVER.COM \| HOUSTON.COM \| MEMPHIS.COM \| MYRTLE BEACH.COM RICHMOND.COM \| SAN DIEGO.COM \| SAN FRANCISCO.COM \|ST LOUIS.COM \| TORONTO.COM \| WEST PALM BEACH.COM \| More Cities...