The Tasting Panel magazine

Stop Three: Muriel's Dating back to the 1700s, the building was at one time a pasta factory. Drinks: Fleur de Lis, made with cham- pagne, Grand Marnier and Lillet Blond, served in a champagne flute. Pimm's Cup, made with Pimm's, sour mix or lemonade, splash of 7-Up, garnished with a slice of cucumber. While I enjoyed a Pimm's Cup at Muriel's, it should be noted that the Napo- leon House is famous for bringing the drink from England. Stop Four: French 75 Bar at Arnaud's Seating 1200 people and with 20 dining rooms, this is considered the largest res- taurant in town and is the location of the French 75 Bar, named after a cocktail that is named after a WWI French howitzer, the 75mm. Drink: French 75, made with cognac, lemon juice and simple syrup topped with champagne. Last Stop: Sazerac Bar at The Roosevelt Hotel After two-and-a-half hours, the New Orleans Original Cocktail was at an end, but our tour would not be complete without a final stop at this newly restored hotel bar. Drink: Sazerac (of course), made with rye whiskey, simple syrup, Peychaud bitters and absinthe, served in a rocks glass with a lemon twist. —Allison Levine "New Orleans is an amazing city," says New Orleans native Michael Beninate, Head Con- cierge at the Intercontinental Hotel. "We didn't know how special it was until it was gone. It is an inspiration to rebuild it." With more than 20 years as a concierge and 14 years at the Intercontinental, Michael loves sharing his knowledge and experience of the city with the thousands of guests that pass through the Intercontinental each year. As New Orleans is synonymous with food and drink, Michael is a great source for where to go, whether it is a traditional bar or restaurant in the French Quarter, or a new venue that has opened in one of the many thriving districts of New Orleans. —AL PHOTO: ALLISON LEVINE PHOTO: ALLISON LEVINE Tales from Tales september 2009 / the tasting panel / 87 We Ask the Pros: Why Is Tales So Amazing? "It's amazing to see the quality of mixologists from around the world and the breadth of people talking to each other, even though they are competi- tors. I especially loved watching writers sample our vodkas at 8 a.m. at breakfast each morning." —Norman Bonchick, Van Gogh Vodka "Tales is a great event that brings back classic cocktails and a twist on cocktails, along with great people." —Marvin Allen, Bartender, Carousal Bar at the Hotel Monteleone, New Orleans "First you are preaching in a desert, and then you come here and see that what you are doing resonates with others. It's an opportunity to meet others who share your views. It's a show for people who believe. It's genuine." —Alexandre Gabriel, President, Cognac Ferrand "Tales really unites people, opening the dialogue between bartenders who would normally work for competitive bars. We also got to be on the other end of the bar for a change, being the obnoxious customers that we normally complain about!" —Aidan Demarest, Director of Spirits and Bev- erages, The Edison, Los Angeles Concierge Extraordinaire Michael Beninate.

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