Chicago-based mixologist Bridget Albert won the festival's Bar Chef competition.
photo: Carla Spartos
The fifth annual Tales of the Cocktail wrapped up in New Orleans yesterday. For those who couldn't make it to the five-day gathering of cocktail enthusiasts, here's a rundown of the highlights.
The divide between bar and kitchen is diminishing. One farm-to-table tipple coming right up.
Did you hear? Seasonal, healthy and/or organic cocktails are hot. "I never thought I'd see Americans drink green tea," mused Bret Thorn of Nation's Restaurant News, "but if you say it's good for them, they'll drink it."
There's a current preoccupation with pairing food and hard booze. Smaller pours help keep diners upright and coherent.
Look for more herbs and spices in your highball. "I think the savory category is just dope," enthused Ryan Magarian, cocktail consultant for restaurants like Katsuya. Is Thai basil the Next Big Thing?
After taking a 95-year hiatus in America, absinthe is back.
Surprise, surprise. Specialty cocktail programs are cash cows for restaurants.
Fun factoid: The second most popular drink order among men at the Olive Garden is the frozen tiramisu milkshake (Bud Light is number one), according to Bret Thorn.
As you might imagine, a lot of drinking goes on at a cocktail convention. "A tincture of Advil, please," quipped one slightly peaked presenter.
Dale DeGroff on hangovers: "There are two ways to cure a hangover. One is, don't start drinking. Number two is, don't stop drinking."
– Carla Spartos