Just recovering from the Manhtattan Cocktail Classic, New York City is about to undergo another giant bar crawl: Liquor.com's first annual NYC Cocktail Week. From June 15-29, more than 15 of the city’s best-known cocktail bars — such as Clover Club, Death & Company, Employees Only and Pegu Club — will be offering special menus featuring two cocktails and an appetizer for $20.11. The spirited celebration helps support City Harvest’s fight against hunger and The Museum of the American Cocktail’s efforts to preserve mixological history.
Coming up soon: Tales of the Cocktail is returning to New Orleans July 20-24. The professional series, a total of nine seminars, is kicking off the event at the Hotel Monteleone. Claire Smith, Allen Katz, Angus Winchester, John Lermayer, Nuri Djavit and Simon Ford will hold forth on brand ambassadorship; Chad Solomon, Christy Pope, Joseph Schwartz and Richard Boccato will discuss ice programs; and Charlotte Voisey, Kirsten Amann and Ryan Magarian will share tips on avoiding occupational hazards. An entire list of sessions and speakers can be found online.
Chicago is about to get another chef-inspired cocktail program. Known in Chicago as an expert on charcuterie, Jared Van Camp of Old Town Social will direct a chef's craft-cocktail program at Nellcôte. The kitchen will have a station dedicated to craft cocktails that may change daily based on available ingredients. The drinks will appear alongside food on the dinner menu, and chefs will be in charge of creating housemade bitters, preserves, sodas, seltzers, tonics and more to build out the cocktail program.
A new book is forthcoming from the busy pair at Mixellany Limited, Jared Brown and Anistatia Miller: The 1927 Cuban classic “El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More” is being translated into English for the first time. According to Brown and Miller, the book “documents the creative genius of the legendary Cuban cantineros. Within these pages you’ll find 788 recipes that were shaken, stirred, thrown, and frappéed during the 1920s in the hotels, restaurants, casinos, bodegas, and bars of ‘the Little Paris of the Caribbean’ — Havana, Cuba.”
Complete with its original illustrations and a foreword by Miller, the book can be found at the Mixellany Website.
Stanislav Vadrna says there still are places available for Beachbum Berry's and Captain Vadrna's Faux-Tropical Bar School, to be held in Ibiza, Spain, June 30 to July 3. Berry and Vadrna will give an “entertaining and enlightening overview of Tiki and faux-tropical culture: the fascinating history, the top-secret recipes, the tricks of the trade and the legendary personalities behind the original 1930s-1970s Tiki bar craze.” For more info, visit the Website.
The birthplace of Irish Coffee is getting its due in a holographic twist in a new exhibit at the famous Foynes Flying Boat Museum in Limerick, Ireland. Square Zero, a 3D-production and hologram-creation company, has resurrected the moment when Chef Joe Sheridan created the first Irish Coffee late one night in the winter of 1943. The exhibit takes place in a recreated restaurant and coffee shop originally located in the Foynes terminal building.
Jim Meehan of New York City’s P.D.T. got good marks for his bar-tool roll-up and traveling bar bag. Now he's teamed up with interior designer Brad Ford and bag maker Moore & Giles to create the Great American Woody, a tricked-out camper featuring a full-size pull-out bar that can hold more than 30 bottles and an ice trough as well as space for glassware and a wine rack. The Woody also boasts sleeping accommodations for two and an entertainment system. It's currently on the road, making stops at the Aspen Food & Wine festival, among others, before parking at the Design Industries Foundation Fighting Aids “Be Present” event, where it'll be auctioned off to benefit AIDS research. Check it out online.
The American Bar at The Savoy in London marks the publication of the latest James Bond novel by offering a new cocktail named for the book written by author Jeffery Deaver: the Carte Blanche. In the book, Bond orders the drink: four parts Crown Royal, one part triple sec, two dashes of Angostura on ice, shaken not stirred, and topped with an orange twist. Savoy head bartender Eric Lorincz uses a "smoking gun" to pipe hickory-chip smoke into a decanter holding the mix, which infuses into the drink a smokey note reminiscent of the book's smoke-shrouded cover. Original Bond author Sir Ian Fleming, of course, is responsible not only for the "shaken, not stirred" Martini, but the Vesper, named for one of Bond's earliest romantic leads.
The Carte Blanche.