Cocktail Fresh Market Wednesday, July 8, 2009 10:00 AM - 5:30 PM · Mezzanine (Hotel Monteleone)
Designed to showcase the ongoing popularity of fresh, seasonal and organic/sustainable cocktails, the Cocktail Fresh Market Bar will take place during Tales of the Cocktail’s Nightclub & Bar Professional Series and is sponsored by some of our favorite Organic and sustainable Spirit brands. Inspired by a down-home farmer’s market stall filled with fresh, local, organic produce. Guests can hand-pick ingredients from the bounty and then have their selections turned into crisp, handmade cocktails on-the-spot by a revolving group of guest bartenders.
A Nutty Twist on Cream Liqueurs Wednesday, July 8, 2009 10:30 AM - 12:00 PM · Royal Room C (Hotel Monteleone)
Cream Liqueurs have long been considered comfortable cocktail ingredients for home use, but not integral ingredients in top-flight cocktail creation. And Peanuts? Let us just say peanuts have been most comfortable on the floors of bars or on bar tops served alongside of beer. Enter Castries Peanut Rum Creme. We guarantee we can change your perception of cream liqueurs and peanuts.
Please stop in and enjoy Castries Peanut Rum Creme, the first super premium peanut-flavored cream spirit in the US. Castries is a creamy blend of peanuts and fine aged St Lucian rum with a hint a vanilla and spices. Hand-selected peanuts are grown in the fertile volcanic soil of the St Lucian villages of Laborie and Choiseul and roasted on site.
Castries Creme is produced in small batches in the energetic and luminous city of Castries, St. Lucia, the city from which the brand shares its namesake. Come discover cocktails that leverage the culinary flexibility of peanuts and the mixability of rum, as we take you on a journey from savory to sweet and traditional to contemporary.
Experience why Castries has won awards from the San Francisco Spirits Competition, Beverage Testing Institute, Spirits Business, Polished Palate, and the Ministry of Rum (at last year's Tales of the Cocktail no less).
Big Trends 2009 Wednesday, July 8, 2009 · 10:30 AM - 12:00 PM Queen Anne Ballroom (Hotel Monteleone)
In the 5 years since the very first Tales of the Cocktail, cocktail culture worldwide has advanced faster than at any other time in history. So what can possibly be next, you ask? Well, join us for the answers. Expect concise factual information and enlightened opinions from our international panel experts who will examine trends within the "4 P's of Cocktail and Spirit Service Success", Product, Precise Execution, Passion, and Promotion.
Experience Club Suntory Wednesday, July 8, 2009 10:30 AM - 12:00 PM · Royal Room D (Hotel Monteleone)
Japanese bartenders are widely considered to be among the very best in the world and no one knows the Japanese bartenders like Suntory. Suntory is Japan's leading producer and distributor of alcoholic beverages. Come join Club Suntory for a special opportunity to experience their award winning products that will be sure to change your perceptions.
Suntory built Japan's first whisky distillery in 1923 in Yamazaki, an area famed for its excellent water which became the birth place of Japanese whisky. Over the years, Yamazaki Whisky has earned numerous quality awards and in 2008, Yamazaki 12 YO won a Gold medal in the San Francisco World Spirits Competition and Yamazaki 18 YO won the Double Gold. Yamazaki's National Brand Ambassador, Gardner Dunn, will take you through the history, heritage and production techniques of Yamazaki Whisky and offer you the opportunity to taste the three oaks that are used in its production - Spanish Sherry Cask, American Bourbon Oak and Konara Japanese Oak.
Satoru Shimizu, Suntory's Director of Sales & Marketing will conduct a brief tasting seminar on one of Suntory's most popular and versatile global brands - Midori Melon Liqueur. The ingredients used to produce Midori will most certainly change your perceptions of this backbar staple. You will also enjoy a Japanese inspired sushi lunch and sophisticated Suntory cocktail prepared by the mixologists from Contemporary Cocktails.
The Bittersweet Truth of Starting a Bar Wednesday, July 8, 2009 10:30 AM - 12:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)
What bartender has never spoken the words "someday I'm going to open a bar"? In this panel discussion several successful cocktail-oriented operators and entrepreneurs will discuss the hurdles you'll face and how to get around them. From solidifying your ideas to opening doors (and keeping them open) you'll hear what to expect and how to expect the unexpected. With focuses on the need to lead via hospitality with customers, training, staff, vendors and investors and the challenges of financing, construction and understanding City and State requirements for your operations, you may just walk away with the beginnings of a business plan.
Experience a true art form, and join us as we pay homage to the heritage, the history, and the culture of Mexico's national spirit, as we taste these incredible spirits with the men who bring them to us.
A Special Relationship: Running Your Bar With The Help of Consultants, Sales Reps and Brand Ambassadors Wednesday, July 8, 2009 12:30 PM - 2:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)
A panel discussion moderated by Philip Duff, freelance bar consultant, former global brand ambassador, and bar owner. In the current climate, how can an owner/manager best utilize all the free expertise and goodwill available in the form of consultants, brand ambassadors and sales reps? Working with brand ambassadors can mean getting world-class bar consulting services simply by listing a brand-but is there a catch? Between them, the panel has almost half a century of experience as brand ambassadors, independent bar consultants, bar owners and in hiring ambassadors. All attendees receive a free handout of Cracking The Ambassador Code: Getting The Most Out Of Brand Ambassadors In Your Bar.
Come experience the ultimate version of Brasil’s national spirit, Cabana Cachaça. Cabana’s founder Matti Anttila and Master Distiller Cesar Cestari will be available for discussion as you sip innovative cocktails made with the world’s most highly awarded super-premium cachaça. The first cachaça to be hand crafted in small batches, double-distilled in copper pot stills and mellowed for up to nine months in native Brasilian Jequitibá Rosá wood barrels, Cabana has received numerous laurels from the trade, including a Double Gold medal at the 2009 San Francisco World Spirits Competition and a 94 point rating from renowned spirits critic Anthony Dias Blue. Capturing the spirit of Carnival in New Orleans, we will be featuring specialty cocktails created by our Ambassadors John Lermayer of the Florida Room in Miami and Duggan McDonnell of Cantina in San Francisco along with Brasilian music and food.
Responsible Beverage Program Consulting Wednesday, July 8, 2009 12:30 PM - 2:00 PM - Queen Anne Ballroom (Hotel Monteleone)
The Cocktail and Spirits Industry is on fire right now. With such a booming Industry there is a demand for experts to consult on Beverage and Cocktail programs for Restaurants and Hotels. This is a wonderful opportunity for all of us to lend our talents and personal touch to bar programs around the country, But with that also comes a responsibility to the establishment. A responsibility to create the best beverage program that fits within the the style and Theme of the establishment as well as one that will keep the customer returning to enjoy your crafted bar program. There is also a responsibility to properly train the bar staff on all working bar techniques and classic cocktails. Join Francesco Lafranconi and Jacques Bezuidenhout as we discuss the world of Beverage Consulting.
Toast to Tales of the Cocktail Wednesday, July 8, 2009 2:00 PM - 3:00 PM · Riverview Room (Hotel Monteleone)
In quintessential Tales of the Cocktail style, this year's events will kick off with an event that's one part press conference and two parts celebration. Meet the authors, chefs, mixologists and celebrity guests that are sure to stir your soul over the next five days while we sample the official cocktail of this year's event. We will also introduce this year's cocktail ambassador, as we share a toast of Herbsaint Frappes, honoring the 75th anniversary of the anise-flavored New Orleans original. In New Orleans, even a press conference is reason to drink.
Raw Session: Producers Pet Projects Wednesday, July 8, 2009 2:30 PM - 4:00 PM · Royal Room C (Hotel Monteleone)
"Raw Session" is an opportunity for professionals and aficionados alike to sample spirits that aren't currently, and may never be, in the market. It's a chance to talk at length with several different producers to give feedback, discuss opportunities, explore possibilities, and develop a direct dialogue between artisan producer and mixologist. Join us for this experiment; it is an opportunity that only Tales of the Cocktail could provide!
Stop Talking... Go FRESH Wednesday, July 8, 2009 2:30 PM - 4:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)
Stop talking and go fresh with your beverage program. Whether it be the freshly made sour or the value of a freshly squeezed lime. Tony Abou-Ganim and Dale Degroff will share their insight on running a fresh beverage program. Watch Tony as he makes a Daiquiri using all fresh ingredients including fresh puree from Boiron.
Teaching Technique: Improving Cocktails by Uplifting Your Staff's Skills Wednesday, July 8, 2009 2:30 PM - 4:00 PM - Queen Anne Ballroom (Hotel Monteleone)
Now that quality cocktails are a given, now that fresh juices and certain techniques for making drinks are accepted, how do you build that understanding with a staff? How do you make them share that vision, whether it is one restaurant, a group, or a consulting gig? This seminar holds that invention may have been the most important part of the last decade, but that training is what is most important for the next.
Zacapa Tasting Room Wednesday, July 8, 2009 2:30 PM - 4:00 PM · Royal Room D (Hotel Monteleone)
Zacapa is one of the finest and most celebrated rums in the world. Produced in the verdant land of Guatemala, Zacapa is the result of a unique combination of soil, climate and natural materials brought together with skilled distillation and a special high altitude aging process at 2300 meters above sea level.
In addition to many awards and high ratings from influential media Zacapa has the honor of being the first brand to be inducted into the International Rum Festival's Hall of Fame.
Zacapa 23: A blend of rums distilled from only the sweetest first-crush virgin sugar cane honey and aged between 6-23 years in a Solera System.
Chef & the Fat Man Radio Show Wednesday, July 8, 2009 3:00 PM - 5:00 PM · Carousel Bar (Hotel Monteleone)
Join Kevin Jenkins and Chef Fred Genovese of the show, "The Chef and the Fat Man" the only LIVE radio cooking show in the country.
New Orleans Cocktail Tour Wednesday, July 8, 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.
Managing Rising Cost of Goods Wednesday, July 8, 2009 4:30 PM - 6:00 PM - La Nouvelle Orleans East & West Ballroom (Hotel Monteleone)
Wrestling with the new reality of our monochromatic world brought on by continuing cost pressures and the array of other challenges that face our industry? Then join us for a Panel Discussion and learn of untapped opportunities to put more on the Bottom Line.
Square One Botanicals Wednesday, July 8, 2009 4:30 PM - 6:00 PM · Iberville (Hotel Monteleone)
The use of botanicals - fruits, herbs, flowers, spices and other plant-based ingredients - in distilled spirits is as old as the origins of distillation itself. Today, contemporary cocktail elixirs include fresh botanicals as cocktail ingredients and bar chefs frequently search for unique spirit profiles that play to the components of their fresh ingredients. Square One Botanical, the newest creation from organic spirits pioneer Square One Organic Spirits, is a 90 proof organic botanical spirit with 8 organic botanicals highlighting fruit and floral botanicals. An inspiring palette of pear, rose, lavender, chamomile, lemon verbena, coriander, rosemary and citrus peel allow the artistic bar chef to showcase their more fruit-forward and floral creations. Come learn how Square One Botanical was created and taste a bit of cocktail sorcery as we bring in fresh fruit or floral teas and syrups that specifically play to botanicals in the spirit.
The Fine Art of Banging Out the Drinks like a Maniac: Great Bars around the World and Throughout History that Make Great Cocktails Fast Wednesday, July 8, 2009 · 4:30 PM - 6:00 PM Queen Anne Ballroom (Hotel Monteleone)
In this presentation and demonstration, Philip and Dushan roll up their sleeves and show you how to double drinks-per-hour speed while maintaining top cocktail quality, hygiene, and guest attention. This session includes practical examples of speed and efficiency tricks from top bars all around the world, a historical context for bartenders taking pride in their speed as well as the quality of their drinks, and half a dozen ways to make an extra million dollars a year just by working faster and smarter.
Tito's Handmade Vodka and Ranch 616 present "The Ring of Fire" Wednesday, July 8, 2009 4:30 PM - 6:00 PM · Bonnet Carre (Hotel Monteleone)
Alongside Kevin Williamson, the critically acclaimed owner of Ranch 616 in Austin, (who won The Official Drink of Austin 2008 contest with this recipe) Tito Beveridge (founder of Tito's Handmade Vodka and #1 party ring-leader of Austin) presents the Ring of Fire shot chased by a Lonestar Beer. The Ring of fire is a hallowed out jalapeno with a chili salt rim and a Tito-Rita inside it. It is a spectacle to build and a real live Austin ritual to experience. We will decorate our room like it's Ranch 616-The central symbolizing home of Austin's cultural decor complete with wild Texas taxidermy, santa ria candles, cowboy pop art and live music. (Johnny cash style of course)
Heck, Tito might even play his guitar and grace us with his own songs or at least we'll make him learn the Ring of Fire song. (Beware!)The Austin Convention and Visitors Bureau are sending CDs full of Austin's own original music for everyone and we will be giving out our signature swag, including our very special Sheriff's star Tito's logo belt buckles designed by rock n roll poster artist, Austin'a infamous Billy Bishop. This rooms brings you the soul of Austin from Tito and his Ring of Fire crew!
Vintage Bar Ware Collectors Symposium Wednesday, July 8, 2009 4:30 PM - 6:00 PM · Museum of the American Cocktail
All collectors from beginner to advanced are invited to meet and exchange information and knowledge in this event.
Join Moderator Stephen Visakay, author of Vintage Bar Ware, (collector books) and Bar Ware Authorities Jimbo Walker and Mark Bigler for retro cocktails with special guests and more.
If you're a collector of Cocktail Shakers and Cocktail Accouterments this symposium is for you. Network and share your passion with those that share your passion. You are invited to bring items from your collection for display and discussion.
There will be lectures on; Napier cocktail shakers, the Zeppelin traveling bar cocktail shaker and the Norman Bel Geddes cocktail shaker. Hand outs on lectures will be available.
There will be a FREE drawing for Cocktail Shakers and Vintage Bar Ware, totaling $1,000.00. All attending this event will be eligible to win.
Clément Ti Punch Tasting Room Wednesday, July 8, 2009 5:00 PM - 7:00 PM · Carousel Bar (Hotel Monteleone)
Join Rhum Clément in the Carousel Bar and enjoy a typical Martinique tradition, a 'Ti Punch. Aside from featuring the classic cocktail of the French Caribbean, guest mixologists will have a satellite bar set up to serve their signature variations of the classic 'Ti Punch. Different rhums to several sweeteners as well as eclectic garnishes will be on display as guests will experience sweet, sour, savory, bitter and of course the classic 'Ti Punch. For sure not to be missed are the different expressions of white and aged rhums from Martinique not yet available in the US.
