Tales of the Cocktail Celebrates a Decade of Drinks

July 23rd, 2012

Everyone’s favorite celebration of cocktail culture begins today in New Orleans! This summer marks ten years that Tales of the Cocktail has educated and entertained New Orleanians and out-of-town visitors with history, tastings and recipes by the world’s foremost mixologists.

Competitions, seminars, cocktail dinners and demonstrations all play a part in Tales of the Cocktail, and events take place throughout the French Quarter over the four-day program, July 25-29.

Here’s a little taste of the liquor learning you might imbibe:

The origins of the word “cocktail” are disputed, but a common theory is that the term is descended from the French coquetier, or egg-cup. This makes sense, since one of New Orleans’ claims to fame is the invention of the first cocktail! In 1795, pharmacist Antoine Amédée Peychaud whipped up a batch of brandy toddies for guests, spiking them with his own brand of bitters. Peychaud’s bitters are now an integral part of America’s oldest cocktail: the Sazerac.

Each year, Tales of the Cocktail holds a contest to choose the event’s official cocktail. This year, Dominic Venegas of NoMad Hotel in Manhattan took top honors with his “Rum Row” Old-Fashioned. If you can’t attend this year’s Tales of the Cocktail, mix up a taste of its official drink instead.

Dominic Venegas’ “Rum Row” Old-Fashioned
1.25 oz. El Dorado 12 year old Rum
.75 oz. Bank’s 5 Islands Rum
.25 oz. water
1 barspoon (tsp) of Muscovado sugar
1 dash Angostura orange bitters
1 drop Bittermens Burlesque Bitters
Navel orange peel, squeezed over and dropped in
Place 1 barspoon of Muscavado Sugar in an Old Fashioned glass. Drop orange and burlesque bitters in sugar, add .25 oz. water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in .75 oz. Bank’s 5 Islands rum and 1.25 oz El Dorado 12 year old rum. Garnish with a Navel Orange peel.


Bookmark and Share