Tales of the Cocktail: Saturday, 7/19/14 – Day 5
This is it! Today’s the last big day of the conference and I can tell you – it finished in style!
iSi Rapid Infusion
I was really interested in seeing this new addition to the iSi lineup that was designed in combination with the mad genius of David Arnold. This new model is meant specifically for bartending applications and features a small strainer that seats between the contents of the canister and the exit spigot, also a new spigot design. Good news for all of you that already have an iSi canister – they will be selling the new tip separately.
Chemical Composition with Darcy O’Neill
Chemicals and cocktails, who better to talk about this combination than Darcy O’Neill? This seminar was targeted for distillers, professional spirits tasters and the science community. I had no idea how I found myself in this seminar, but the information was amazing.
Some of the fun facts that I learned from his seminar:
- If you are looking for wild yeast to make a wild yeast fermentation, start your search under the shade of an oak tree.
- He also described how molecular gastronomy has been mapping out flavor combinations based off of similar molecular properties. The most famous of these examples is white chocolate and caviar. Sounds like I need to create a “dirty” white chocolate martini with caviar brine. Who want’s to be my Guinea Pig?
- Aroma has a huge impact on flavor. Adding the smell of mint in a room will make everything taste better.
- Color has a huge impact on flavor.
After my wife told me about the alcoholic ginger beer that she had, I was determined to find it again. Crabbie’s produces a spicy ginger beer that comes in at 4.7% ABV and also produces 3 different flavors as well: Scottish Raspberry, Orange Spice and Strawberry and Lime. The orange spice was very tasty in a float with ice cream and just what we needed in the 100% humidity.
The next tasting room that we found ourselves in was for Pavan Liqueur. The product would be a great substitute for St. Germain (bartender’s ketchup) and tastes sweeter and much more floral than St. Germain.
This is it, the biggest night in the spirits industry. Winning an award here is the ultimate seal of approval in the beverage industry. This years recipients of a spirited award are:
- International Bartender of the year : Simone Caporale
- Best International Hotel Bar: Artesian
- Best International Restaurant Bar: The Bon Vivant
- Best New International Cocktail Bar: White Lyan
- Best International Brand Ambassador: Giuseppe Gallo
- Best International Bar Team: Artesian
- Best International Cocktail Bar: 28 Hong Kong Street
- Best International High Volume Cocktail Bar: Schumman’s Bar
- Best New Product: Del Maquey Iberico Mezcal
- Best Bar Mentor: Dushan Zaric
- World’s Best Cocktail Menu: The Aviary
- World’s Best Drink Selection: The Dead Rabbit
And I’m very excited to see Julio Bermejo being honored with a Lifetime Achievement Award for his work at Tommy’s Mexican restaurant in San Francisco.
Congratulations to all of this year’s Spirited Award Winners!
We finished the night at the aptly named “Bartenders Breakfast” (starting at 11pm). It was hosted by Beefeater & one of my favorite gins, Plymouth. They transformed the Audubon Aquarium to be the perfect place to conclude Tales of the Cocktail.
Though I did feel guilty eating Fish & Chips in front of the fish!
Note: Most drinks are tastings or small pours – don’t try this at home!
We are getting some amazing swag from Tales & want to share!
Here’s what you can win:
Congratulations to Sharon!
You won the drawing – we’ll email you to send you the schwag!