While there is plenty more coverage to come I thought I’d just share a quick update with you all that I have returned to Connecticut after a fantastic trip to New Orleans for Tales of the Cocktail. Needless to say, my liver has been a bit “overworked” and my arteries are clogged with fried deliciousness. I wouldn’t have had it any other way!
So here’s the quick rundown. I went to New Orleans and, instead of a lousy t-shirt, I came back with:
- My own copy of Jill DeGroff’s book, “Lush Life: Portraits from the Bar”
- Not one, but two hats, acquired from the Beefeater Welcome Reception and Ricard Midnight Petanque, respectively. Sadly, I traveled by but did not enter Meyer’s hat shop on St. Charles, much to RumDood’s disappointment (I was on the streetcar at the time…)
- A beautiful glass bottle etched by hand that at one point contained Mandarine Napoleón XO, a product that is not currently available in the states
- Visions of chartreuse swizzles, courtesy of the Mixo House
- And expanded knowledge on a wide range of subjects, from discussing emerging social media practices to exploring the sense of Umami
- A plethora of business cards from all the new acquaintances I met and cannot wait to keep in touch with
I look forward to sharing more with you as I recap and detox from this wonderful five-day adventure. But in the interim, I would love to hear from you 1) your favorite memories from Tales and 2) the best thing (swag, spirit, bitters, tchatchkes) you managed to sneak back home in your suitcase.
New England’s recent sweltering heat wave (complete with humidity that this desert gal is not quite experienced in dealing with) was certainly great preparation for my upcoming descent upon New Orleans, the unofficially official birthplace of the cocktail. The occasion is Tales of the Cocktail, the spirits industry’s premier event for bartenders, bloggers, liquor reps, and brand ambassadors, and enthusiasts, among others to gather and celebrate the culture of the cocktail community.
There is still much more to learn upon my arrival from those veterans who have attended Tales before and – more importantly – survived. I’m slightly afraid for the safety of my liver, but as they say: When in NOLA, do as the N’awlins do or, rather, drink as the N’awlins drink. Selena of The Dizzy Fizz did a great write-up of tips from the pros that have conquered this event before, so give it a read. If you have more tips and suggestions, please get in touch!
Anyways, since I can’t imagine any of you would be interested here in tracking my every move at Tales (plus, that’s what Twitter is around for. No stalkers, please.), here’s what I’m most looking forward to during my NOLA adventures. In no particular order:
- The Beefeater Welcome Reception for a truly exciting Tales kickoff filled with Beefeater gin cocktails! It’s Wednesday evening at the Contemporary Arts Center , which looks to be a beautiful facility. I’ll be taking off from the CAC to the Elms Mansion for A Promenade of Jubilation, presented by William Grant & Sons
- Breakfast at THE breakfast establishment, Brennan’s. Oh Banana’s Foster, here I come!
- Celebrating the spirit of Le Paris at a Spirited Luncheon at Antoine’s. I’ll be there to celebrate French food and, of course, cocktails.
- And then there’s the Tales Spirited Dinner series. We’re off to Le Meritage to enjoy a great meal with cocktails prepared by Jeffery and Jonathan Pogash.
- You’ll probably catch me bright and early most mornings grabbing a complimentary cup (or two) of Joe at the Kahlúa Coffee Bar, along with a Kahlúa-inspired cocktail from Kaiser Penguin called “Black Paloma”.
- Catching some live music. The Tales After Dark series at Irvin Mayfield’s Jazz Playhouse has me intrigued, particularly the Brazilian-influenced Chegado.
- Wednesday is also Steve Raye’s birthday so I’m sure we’ll be hoisting a few glasses to his youth. 😉 Join up and celebrate with us!
See you in NOLA!
Keeping in the spirit of yesterday’s celebratory Daiquiri Day, I wanted to share another favorite rum recipe of mine, the Hemingway Daiquiri. This is one of my favorite cocktails to make at home, but I brought this author’s classic to the office for a farewell Tiki party for our friend and co-worker, Samantha.
Sam has been writing Cocktail Culture since Day 1 and I’m sure had the opportunity to meet many of you over her several years with our marketing team. She has been an integral part of our Social Media Marketing (SMM). But, alas, all good things must come to an end; Sam has recently chosen to leave us to return to school and pursue other goals outside the spirits industry. We all wish her the best of luck!
1 ½ oz Light rum
¼ oz Maraschino liqueur
¾ oz Lime juice
¼ oz Grapefruit juice
Shake with ice and strain into a chilled cocktail glass.
I hope to keep Cocktail Culture running in the same informative, newsworthy, and sometimes silly manner in which Sam started this blog. If we haven’t yet connected, please feel free to reach out via email, available on our About page.
Farewell party for Sam (center), BAT's original cocktail girl. Other team members are (L to R) Constance C, yours truly, Anthony K, Kayla J. And, yes, I'm drinking my Daiquiri from a wine glass, deal with it. We were out of clean cocktail glassware by this point.
What a heavily inspired month to be a rum fan! We started the month off early with National Piña Colada Day and now today, July 19th, is National Daiquiri Day. I think a Tiki party is in due order somewhere…
But let’s not waste anymore time and get to planning our Daiquiri Day! While I’m all for the classic recipe (light rum, lime juice, simple syrup), there’s something that seems very ‘nostalgic’ to be about the frozen, blended kind on a day like today. So while Jay-Z keeps busy sippin’ on his Mai Tais, I’m gonna give this Frozen Strawberry Daiquiri the affection it deserves on this most distinguished of holidays.
Frozen Strawberry Daiquiri
2 oz Light rum
1/2 oz Hiram Walker Triple Sec
1 oz Lime juice
1/2 tsp Sugar
1 cup ice
Combine all ingredients in a blender until well mixed. Pour into a collins or hurricane glass and serve with a straw.
You finally got yourself that bottle of Beefeater Summer Edition Gin, right? Oh, come on, summer is nearly half over! It’s time to get on your A-game and pick one up before this limited edition bottle is no longer available.
But what will you make with this light and airy gin? I’m so glad you asked. Beefeater Summer Edition recently sponsored an evening in the Mixoloseum chat room with members of the CSOWG for Thursday Drink Night. With this summery gin as the muse, we had some fantastic recipes developed throughout the evening. Here’s a few cocktail ideas to put that bottle to good use; however, I would be sure to revert back to these guys’ own posts, as they explain their own madness behind their musings.
Pinky Nutscadero, By Camper English
2 oz Beefeater Summer Edition
1 oz Castries
4 dashes Peychaud’s Bitters.
Shaken, served up.
Thames River, By Frederic Yarm
1.5 oz Beefeater Summer Edition
.75 oz Pimms #1
.5 oz lemon juice
.25 Crème de cassis
.25 simple syrup (1:1 ratio syrup and water)
Shake/strain into cocktail glass. Garnish with a lemon twist.
I’m also excited to share that I will be attending the Beefeater Welcome Reception at Tales of the Cocktail on Wednesday. If it’s anything like the display they had as part of the Opening Gala at the Manhattan Cocktail Classic, I’m sure the combination of Beefeater, Beefeater 24, and Beefeater Summer drinks will be off the charts!
Have you concocted an elegant, yet simple recipe that your friends and family all adore? Well, what are you waiting for? Share it with the spirits and cocktail community!
Drink of the Week has teamed with Hiram Walker to present the “Simpletini Contest”, a challenge for home mixologists to create a fantastic new drink recipe which calls for no more than three ingredients. There’s a good chance to win a cocktail kit from Hiram Walker complete with a cocktail blender if your cocktail stands out among the rest!
Entering the contest is as simple as 1-2-3. Drink of the Week has the full scoop here on how to submit your three-ingredient Simpletini recipe and photo. But, you have to act fast! You only have until July 17th to send in your cocktail recipe.
Don’t have an idea yet for your drink recipe? There’s plenty of examples to get the mixology wheels rolling when you visit simpletini.com .
A traditional Pina Colada. Give the Melon Colada a try for an exotic green drink.
National Piña Colada Day took place this past weekend and you can bet I was entertaining with friends and Piña Coladas (and, yes, we actually got caught up in the rain on Saturday…).
Now that the holiday has come and gone for another year, I had some fun thinking of variations to this tropical treat. Here is a fun twist to the classic which nixes the coconut flavor. The Melon Colada has a vibrant green color, and imparts the fresh aroma of juicy, ripe honeydew melons.
The best part? The Melon Colada certainly doesn’t need any accompanying holiday. Just add surf, sand, and sunshine to enjoy this blended drink recipe all summer long.
1 part Hiram Walker Melon Liqueur
1 part Malibu rum
1 part Pineapple juice
1 part Colada Mix
Blend with crushed ice and serve in a hurricane glass.