Drinking The World

For those of you who don't know, USBG stands for the US Bartenders Guild, the NY means the NY chapter, of which I have been a avid participant of for the past 18 months. Even when I was living up in Maine I attended as many of the NYC events as possible, and almost every one since I moved back here last September. I haven't written about any of them, but I think I will have to start.

Around 20 bartenders, mixologists, and one distiller, me, were treated to a day trip to visit Long Island Spirits, the distillers of LIV Vodka, and several fruit liqueurs. We were taken by luxury bus from NYC out to the east end of Long Island and treated to a day of food, beverages, a tour, a cocktail competition, and more. LIV Vodka is a very good product. I'm not a vodka fan, but this is an artisanal vodka crafted with care, from potatoes grown right outside the distillery. They also treated us very well, and gave a very instructive tour of the distillery, for many it was there first time and they learned a lot.

A new bartender friend of mine who I met yesterday posted on Facebook while we were on a bus ride to visit the distillery the following, "Long Island Distillery Tour with some crazy mixologists ohhh its gonna be a rough Monday..."

Read more

It's been awhile since I last wrote anything here. I got a new laptop from DELL before going to Tales of the Cocktail, and it was a lemon. First the touchpad was broken and kept making the cursor arrow jump all over the place and click on things and close programs. Then the tech breaks the motherboard when trying to fix it, then comes back with a new motherboard and breaks the top of the case, but it's the evening before my early morning flight to tales and I need the laptop, so I take it with me.

On the plane I rough out several articles about seminars I plan to attend, thinking I'll get a jump on them, but the laptop starts acting up. The new touchpad is closing programs and deleting what I am writing. I finally get everything saved and close up the damn demon possessed machine.

My seminars that I a planned to write about were in the first day or so of tales, and I write up the stories. I go to post them here and can't get an internet connection in the hotel. I finally do and just as I am about to post them the laptop has a fatal, catastrophic failure. I try to get it back up an dafter two days I manage it, but everything is gone. At that point I gave up and just dived into the crazy days of Tales. Ouch.

When I am over the agony of the demon machine I will try to re-write about Tales. Or maybe just a few of my adventures. But don't hold your breath.

Tales of the Cocktail is just days away. I'm trying to get ready, new seersucker suit, vintage 1920's boater hat, bottling up a few cases of prototype products to hand out, and putting together my schedule for the seven days I'll be in New Orleans. Like usual, my schedule is way overbooked; and some really great events, dinners, etc. aren't even scheduled yet. But here is my schedule to date. It looks like over 50 items are on the list so far, just for one week. I hope I survive. Schedule after the jump.

Read more

It's just 14 days until Tales of the Cocktail 2010. For the past few weeks I thought that I might not be able to make it due to business conflicts, but I'm back on track and raring to go. I even have a new collection of Tiki shirts and Panama hats, a seersucker suit, and a vintage Boater hat from the 1920's, so I can look my best while I handle the summer heat.

Check out the line-up of seminars and events. As well as the spirited lunches and dinners, competitions, and tasting events. Make sure you get your tickets before they are all sold out. I recommend one of the packages to get the best deal.

I'm signed up for some interesting seminars like: From Convicts to Cocktailsians, A Shot of the Black Stuff- Amazing Amaros and Brilliant Bitters, Science of Stirring, Techniques and Problems of Historical Cocktails, and The Julep Story from 1488 to Present. And I'll also be attending some great VIP events like: The Drambuie @ The Rusty Nail, Grey Goose Behind the Bar, Beefeater Gin's Welcome Reception (guaranteed to be an amazing event), William Grant and Sons - Promenade of Jubilation, Diageo's cocktail Hour, Ricard's Midnight Petanque (I have to brush up on my game), Grand Marnier's Bar Room Brawl, Plymouth Gin's Bartender Breakfast, and of course the Award Ceremony (If I can get a seat at a table from someone, since the tables are all sold out.)

See you in NOLA!

Well, it's July and that means Tales of the Cocktail. Besides all the seminars and events, I'm looking forward to attending the Spirited Awards ceremony, where many of my friends and acquaintances are nominated for awards.

The following is from the Tales of the Cocktail site: "This summer the international community will converge on the city where spirits live 24/7. Shaken from their slumber within the bottle, the spirits will take on a life of their own in New Orleans at Tales of the Cocktail 2010.

At Tales of the Cocktail, The Roosevelt will welcome the stars of the cocktail industry for the 2010 Spirit Awards, a red carpet affair hosted by Pernod Ricard USA. Dress the part of a 1960’s “mad” man or woman with real life Mad Man, Bryan Batt as we recognize individuals and establishments for their work in pushing the craft of making cocktails forward.

What would a celebration in New Orleans be without great music and food. Reserve your table for the Spirits Awards and enjoy the cool jazz sounds of Tom Fischer and Friends as you sample some of the best cuisine New Orleans has to offer from Domenica Restaurant, Creole Cuisine, Fleur de Lis Catering, Damn Good Sweets and, of course, The Roosevelt."

Tales of the Cocktail® Announces 2010 Spirited Award® Nominees after the jump

Read more

It's just 75 days until Tales of the Cocktail 2010, which will be held in New Orleans, LA from July 21-25. This will be my third year as a contributing writer. I'm looking forward to covering the largest cocktail event in the world. This year there is an even better line-up of seminars than before. Also there are a ton of fantastic spirited lunches and dinners, competitions, and tasting events. Make sure you get your tickets before they are all sold out. I recommend one of the packages to get the best deal.

I wrote about the preview of the Manhattan Cocktail Classic last fall. Now it's time to get your tickets for the main event, the Manhattan Cocktail Classic May 14-18, 2010. Some events are sold out, but dozens still have tickets available.

I'm really looking forward to the Gala Event at the NY Public Library. The Gala preview last fall blew me away.

Some days are ho hum. I just flow through life, with little effort, pleasure, or meaning. Other days are filled with excitement or even terror. (Especially back when I was a professional mountain climber, rescue worker, and wilderness guide.) There are days with enlightenment, philosophical and educational. Now, many of my days are boozy times of food and luxury. Being in the food, spirits, and cocktail industry has raised my expectations, expanded my horizons, and even left me somewhat jaded at times. I get invited to events and I wonder, what’s next? Will it be fun? Exciting? Or just plain boring. At the worst of times it’s still pretty good. I get to meet up and chat with my friends, and make some new ones. Across the country, and even around the world, we’re a pretty tight crew. The bartenders and mixologists, spirit brand ambassadors and reps, cocktail/spirit writers and bloggers, fanatic cocktail enthusiasts, and a few others who have a tangible, if not visible presence. I’m glad to know so many, and to call them friends.

The other morning I was invited last minute to fill in for a writer friend, at a rare event. I tasted half a dozen cognacs, culminating with a few sips of a single cask bottling that sent me floating along on a wave of flavor and luxury. The few bottles that will be available will retail for $15,000 each, with only 30 allocated to the U.S, and I walked out of there more than a little blurry around the edges.

Now most people would call it a day. But this was just the start and had at least twelve more hours to go. I sat down at a nice tapas restaurant for something to eat, and a glass of wine, then a beer. I had to quench my thirst a bit and relax after an intense and overwhelming morning. I had an all day and night long event starting just after lunch, and by now I was starting to feel like I was wrapped in cotton wool, feeling no pain. In an unusual turn of events I didn’t know exactly what the next was about, with not even a plan of attack. I was just winging it. Although I had a feeling it might be pretty good, Simon Ford of Plymouth Gin and Absolut Vodka always puts on a great event.

Read more

I've been working for several months experimenting with various botanicals for bitters and to use in making gin. Right now I am working on some bitters recipes that are unique, with a Colonial and Native American medicinal twist. So far I have around 115 botanicals that I've made into tinctures and infusions, with around 40 more that I haven't gotten around to yet, and a future list of another 50 or so which I have to track down. My botanical lab is now stocked with the following essences that are the basis for my "Library" of flavors and aromas.

Read more

On Sunday night October 4th, starting at 8pm was the Manhattan Cocktail Classic, Gala Spectacular, held in the Astor Hall at the New York Public Library. To say Gala or Spectacular doesn’t give the evening justice. As you walked up the stairs leading to the libraries entrance, you were guided by the warmly glowing light of candle lit luminaria (a south-west tradition of lining walkways with candles in paper bags), welcoming you the event.

As you passed through the doors into the main chamber, big jazz band, Vince Giordano’s Nighthawks were playing joyfully, setting the theme for the evening. Inside on two floors were a dozen bars staffed by the best of the best in the cocktail world. Spread out among the bars were buffets loaded with a plethora of fine cheese, cold cuts, guinea fowl, pheasant, duck, Berkshire pork, sandwiches, breads, and so much more. There was a also a chocolate buffet, desert tables, and a raw bars with oyster opened to order.

Read more