Last week, Tales of the Cocktail in New Orleans brought together the best mixologists in the industry who, through vast knowledge of spirits, mixers, fruits and garnishes, created enticing and delicious cocktails, giving attendees something to look forward to every day. From events sponsored by Grey Goose and Beefeater to seminars that offered interesting alternatives to cocktail making, this year Tales proved that with a few innovative ideas, some crafty cocktailians and guests who love to imbibe, well-made drinks will always satisfy. Here are some of our favorite cocktails from Tales!
By Jacopo Falleni of Firenze Osteria in San Fernando Valley, Calif., for the “World’s Largest Negroni” Event at Tales of the Cocktail.
Photo Credit: Gabi Porter
¾ ounce Beefeater 24
½ ounce Campari
½ ounce Aperol
¾ ounce grapefruit juice
½ ounce Punch al Mandarino by Varnelli
2 Mists of Fiori di Sicilia Perfume by Amoretti
Shake with ice, double strain it in a rock glass over ice. Garnish with an orange slice and lemon peel.
Laying the broom across the doorway keeps a witch out at night
Created by Spencer Warren from Embury and Firehouse Lounge in Pittsburgh for the Sidney Frank Spirited Dinner at Iris in New Orleans.
2 ounces Gekkeikan Junmai Sake
1 ounce Gekkeikan Plum Wine
¾ ounce fresh lemon juice
¾ ounce Bärenjäger Honey Liqueur
½ ounce R.W Knudsen Family Black Currant juice
½ ounce basil syrup*
Combine all ingredients with ice in a shaker, strain and serve on the rocks with a lemon peel in a double old fashioned glass.
*Combine 1 cup water with 1 cup sugar, bring to a boil, add basil and infuse for 2 hours. Strain and keep cool.
Grey Goose L’Orange Blackberry Smash
Courtesy of Grey Goose from the Grey Goose Inspire Event at Latrobe’s on Royal in New Orleans.
1½ parts Grey Goose L’Orange Flavored Vodka
4 fresh blackberries
½ part simple syrup
½ part coconut milk
½ part lime juice
Place blackberries and simple syrup in the bottom of a shaker and muddle thoroughly. Add Grey Goose L’Orange, coconut milk and lime juice, and fill with ice. Shake vigorously, and strain into a rocks glass filled with crushed ice or a martini cocktail glass. Present with fresh blackberries.
Kahlúa Espresso Martini
Courtesy of Kahlúa.
1½ parts Kahlúa
1 part ABSOLUT Vodka
1 part fresh brewed espresso
Combine ingredients in a shaker filled with ice. Shake and strain into a martini glass. Garnish with coffee beans.
Created by Misty Kalkofen from Drink in Boston for Diageo Cocktails Around the World Event.
1 ounce Bulleit Bourbon
¼ ounce Fernet Branca
¼ ounce fresh lemon juice
3/8 ounce black pepper simple syrup
1 tsp. Goya Mango Jam
Combine ingredients into a cocktail shaker with ice. Shake well and strain into a rocks glass filled with fresh ice. Garnish with a lemon twist.
The Gypsy Fortune
Created by Mark Stoddard from Bitter Bar in Boulder, Colo., for the Sidney Frank Spirited Dinner at Iris in New Orleans.
1½ ounces Michael Collins 10 Year Single Malt Irish Whiskey
¾ ounce Cocchi Americano
½ ounce Navarro Verjus Blanc
¼ ounce Krogstad Aquavit
In a mixing class combine ingredients, stir and serve over ice sphere in rocks glass. Garnish with Bärenjäger honey bacon caviar on a spoon next to cocktail.
Situation Rum After Hours
Created by Gina Chersevani from PS 7’s in Washington, D.C and served during the “Let’s Not Sugar Coat It" seminar.
1½ ounces Chairman’s Reserve Spiced Rum
1 ounce lime juice
1 ounce honey ginger syrup
½ ounce coconut espuma
pinch of lime zest
In a shaker combine rum, lime juice, honey ginger syrup. Shake and strain into a wine glass. Top with coconut espuma and lime zest.
Courtesy of Beefeater Gin.
1 ounce Beefeater 24
1 ounce Gyokuro Green Tea Shochu
½ ounce fresh lemon juice
½ ounce 2:1 honey syrup
1/8 tsp. matcha
1 sage leaf
half of an egg white
Shake all ingredients in a mixing tine. Double strain into a chilled coupe. Garnish with a sage sprig tip.
Courtesy of New Amsterdam Gin.
2 ounces New Amsterdam Gin
4 ounces tomato juice
½ ounce fresh lemon juice
1 tsp. bacon bits
1 pinch of cayenne pepper
1 dash of balsamic vinegar
Combine all ingredients, shake vigorously and pour into a highball glass. Top with more bacon bits, and a cherry tomato as a garnish.
Created by Kenta Goto for Pegu Club in New York City.
2 ounces Hendrick’s Gin
¼ ounce lemon juice
½ ounce simple syrup
1 ounce Calpico, non-carbonated Japanese soft drink
6 drops Absinthe
Lightly stir all of the ingredients without ice in a mixing glass. Pour them into a rocks glass filled with crushed ice. Garnish with a spray mist of Absinthe over the glass for aroma.