Drinking The World

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.

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On Thursday I dined at Bayona Restaurant as Junior Merino, The Liquid Chef, worked his liquid magic upon us all. The meal itself was fine, but the star of the evening wasn't the food at Bayona or chef Susan Spicer, who wasn't to be seen or even heard of all night, but Junior and his cocktails. I was lucky enough to sit at the table with Junior and his lovely wife Heidi. Also with us was David Suro-Pinera, restaurateur, tequila aficionado, and creator of Siembra Azul - a small batch, artisanally crafted tequila of the highest quality. I met David briefly at the airport as we got off the plane on our way to Tales, so it was a pleasant surprise to see him again at the dinner. It was the perfect time to have a nice conversation and enjoy his charming company. Interestingly enough half of the conversation at the table was in Spanish because one of David's friends didn't speak any English. This didn't bother me much because while I can only speak a few words of Spanish, after growing up in NYC I can get the gist of a conversation, especially when the topic is food and drinks. Also at the table was Andrew Toplack, a psychotherapist from Toronto, Canada. This made the conversation around the table even more interesting since I used to be a psychotherapist myself, before switching to the Spirit World.

Dinner started off with a small appetizer of Ashley's Pickled Shrimp with Deviled Eggs, the finest rendition of potted shrimp I have had, with a so, so, sweet and briny flavor, fresh from the sea; with just a hint of mild herbs. I thought that out of the hundreds of shrimp dishes I have had in my life, all over the world, that this was one of the nicest. The excellent deviled egg and lemon basil aioli complemented the shrimp perfectly. I enjoyed it so much that I actually slowed down, cut the shrimp into small bites, and savored every morsel, saving the tasty heads and tails for last.

Paired with the potted shrimp was the La Condesa cocktail, which was sweet and sour, and perfectly matched the dish.

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As I ramp up for Nawlins I start thinking about the food. It's one of the top ten food cities in the world. The amalgam of cultures has created a cuisine unique and exciting. So when I read Chuck Taggert of The Gumbo Pages post on the Tales Blog, So where ya'll wanna eat? I just about drooled all over my keyboard.

If you want to know about just some of the tasty treats and exciting eats to be had when in NoLa, just read the post.

And if you want to know where to get a drink afterwards, read his follow-up, Where ya'll wanna drink?

Remember to stay tuned to Drinking the World and the Tales Blog to hear about the next exciting week as we cover the adventures of Tales of the Cocktail 2009.

Every year during Tales of the Cocktail there are "Spirited Dinners." These are special events at dozens of restaurants around New Orleans, held on the Thursday night of Tales, from 8-11pm. Each restaurant prepares a special multi-course, pre-fix dinner and one or more guest mixologists create cocktails paired with each course. The menus are fantastic, and the cocktails even more so. Last year I had a wonderful time at the dinner. My friend Jonathan Pogash, The Cocktail Guru, created the drinks. He asked me to arrive early and I sat at the bar chatting while he finished the prep work. Brian Rea was also there and I had a chance to chat with him for a half hour as well. Then I was invited to join Jonathan's family at their table, which was very nice.

This year I am going to be going to Bayona Restaurant where my friend Junior Merino, The Liquid Chef, will be making some of his fantastic, Latin influenced, cocktail creations. Not only that, but he will be joined by David Suro-Pinera, restaurateur, tequila aficionado, and owner of Siembra Azul - a small batch, artisinally crafted super-premium tequila and Ron Cooper founder of Del Maguey, Single Village Mezcal. I am sure that means that mezcal and tequila will be featured in the cocktails. I can hardly wait!

This year the restaurants participating in the spirited dinners has grown to 25. Click to see all the restaurants involved.

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