For me, this year’s journey to the beautiful city of New Orleans was filled with excitement. I had been accepted to present three seminars over the course of the five days and couldn’t wait to get started.
I have been told the over the course of the five days, roughly 7000 drink enthusiasts descended on the Big Easy. Everything from breakfast to dinner and beyond involved some sort of tipple and being bartenders, we somehow managed to convince one another of the nutritional value behind many of the ingredients used. Clearly, none of us are looking to enter the medical profession any time soon, though some would argue a bartender is finest sort of doctor there is…
I’ll drink to that!
For those of you not familiar with Tales of the Cocktail, it’s an event that takes place every year in New Orleans, which showcases the best of the international drinks industry and is very often the place where next years trends are uncovered. Of course, being bartenders and the likes of, we all get to discuss the lessons learnt while slowly spinning round the Carousel Bar at the Monteleone Hotel. Truly an experience everyone should go through at least once in a lifetime.
The list of personalities presenting seminars this year along with their chosen topics was truly impressive and it was an honour to be presenting next to many of the people I look up to in the industry. My first seminar was with Darcy O’Neil (www.artofdrink.com) and our chosen topic was the History, Science and Creativity of Essential Oils and Extracts. Darcy is somewhat of a Guru on the topic and has recently released a book entitled Fix the Pumps, which covers pretty much everything the average mortal needs to know on the topic. If you are a bartender and have not yet read the book, do it!
Click here if you would like to see the presentation slides from the seminar.
Second on the agenda was one I did on my own and was entitled Subconscious Drinks. In this seminar I take a look at what effect aspects such as the bartender’s body language, colour and light, aroma and sound have on the overall experience of venturing out for a drink. I am of the impression that body language in particular is crucial to the modern bar and yet, is arguably one of the most neglected aspects of the work environment. It was fascinating researching this seminar and mark my word, you will hear plenty more from me on this topic in the not too distant future.
Click here if you would like to see the presentation slides from the seminar.
My third and final seminar was with a fellow Amsterdam based bartender named Timo Janse (head bartender at Door 74) and the creator of Geranium Gin, Henrik Hammer. Our topic of choice was the much feared egg and the seminar was entitled, The Eggpire Strikes Back. Here we took a look at many of the myths behind the egg and why there really is no substitute for fresh eggs on a bar. I think this is a classic case of taking the time to understand an ingredient and how to use it correctly. If this is the case, you’ll never look back.
Hopefully the presentation slides for this seminar will be available for viewing shortly.
Another highlight of Tales is the Awards Ceremony. This year, the following people, drinking establishments and products were rewarded:
World’s Best Drink Selection
Bar Lebensstern in Cafe Einstein, Berlin
Best American Cocktail Bar
Death & Co., New York City
World’s Best Cocktail Bar
Death & Co., New York City
World’s Best New Cocktail Bar
Mayahuel, New York City
World’s Best Hotel Bar
The Connaught Bar, The Connaught Hotel, London
American Bartender of the Year
Murray Stenson
International Bartender of the Year
Agostino Perrone
Best New Cocktail/Bartending Book
Vintage Spirits and Forgotten Cocktails by Ted Haigh
Best Cocktail Writing
CLASS magazine
Best New Product
Celery Bitters, The Bitter Truth
World’s Best Cocktail Menu
Death & Co, New York City
Best Bar Mentor
Dale DeGroff
Best American Brand Ambassador
Charlotte Voisey, William Grant & Sons Portfolio
Best International Brand Ambassador
John Gakuru, Sagatiba
Helen David Lifetime Achievement Award
Brian Rea
Big Congratulations to all!
New Orleans really is a remarkable city, with amazing jazz bars tucked away in every corner, food that will leave you begging for more, a drinks culture rich in history, but above all, that fine southern hospitality. The streets are roasting hot during the summer months, but you won’t mind one little bit as you stroll the through the quaint streets of the French Quarter on your way to the banks of the Mississippi River and a large glass of iced chicory.
If you’re hungry when you get there and cant make up you mind what to try first, give the Jambalaya a shot. As my friend Jake Parrott said, “it’s Risotto with a purpose!”
As for what to drink, my top three are (all were created in New Orleans):
Sazerac
Vieux Carre
Ramos Gin Fizz
Thank you Tales and see you next year…
