Recapping World Cocktail Week

World Cocktail Week events have mostly passed. In New York, the Manhattan Cocktail Classic flooded the town with international bartenders and scene makers. In San Francisco, H. Joseph Ehrmann’s Elixir marked the event by selling Pisco Punch, the original San Francisco cocktail, for $5 all day, with 100 percent of profits going to The Museum of the American Cocktail. Elixir’s Pisco Punch followed the original recipe established by Duncan Nicol in his Barbary Coast saloon, The Bank Exchange & Billiard Saloon. The drink featured Barsol Pisco, made with the quebranta grape, and Pineapple Gum Syrup, brought back to life on the San Francisco cocktail scene by Jennifer Colliau’s company Small Hand Foods.

In Washington, D.C., PS 7 hosted the third annual WCW dinner featuring items inspired by street foods from around the world. Drink makers joining me to match the five-course meal included Adam Bernbach, Derek and Tom Brown, Gina Chersevani, Justin Guthrie, Dan Searing, Owen Thomson, Chantal Tseng and Jill Zimorski.

And in New Orleans, Cure and the New Orleans Culinary and Cultural Preservation Society partnered to host Bartending by the Book, holding mixologists to the recipes found in the world’s greatest cocktail books. Cure’s mixologists worked from Stanley Clisby Arthur’s “Famous New Orleans Drinks and How to Mix ’Em” to create four classics by the book: the St. Charles Punch, the Daiquiri Cocktail, the Stinger and the Vieux Carré Cocktail.


Suggested Articles

Not everyone on your team is motivated by a paycheck to show up to work on time and work their hardest. These rewards will motivate them.

This concept in St. Louis lets guests pay an hourly rate to drink all the cocktails, beer and wine they want.

So, you want to take advantage of eatertainment’s growing popularity but don’t know how to start. P.F. Chang's may have a viable way forward.