The Tasting Panel magazine

March 2014

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march 2014 / the tasting panel / 121 T his past January marked the third year for the annual gathering of drinks pro- fessionals known as the San Antonio Cocktail Conference (SACC). In the past, I have enjoyed the nightlife and the after-parties; I have gone behind the scenes to understand the working components; and I have interviewed many people—mix- ologists, brand ambassadors, panelists, organizers, distillers, even civilians, who just want to see what all the excitement is about—in order to get a solid perspective. I already knew that SACC puts on a good show. I already knew that it attracts national talent and international brands, just like Tales of the Cocktail in New Orleans and the Manhattan Cocktail Classic in New York. I already knew that it was well-worth attending as a drinks writer. What I hadn't discerned for myself was whether or not SACC was really worth attending as a drinks professional. After all, what more could somebody like me learn? So this was the year I reported for duty as an attendee. For one full day I sat in the classes and seminars solely to gauge the level of education offered. To begin my day of learning, I chose the very last thing that goes on a drink: the garnish. The classroom was a small conference space inside the Gunter Hotel, which has had so much San Antonio history pass through it that I always look forward to hanging out in the "old" Southwest elegance of its lobby, meeting and interviewing people. (When I arrived this year, I saw that the lobby's look had been updated. And I will leave it at that.) Attendance was maxed out and we were all served quite delicious cocktails while the headmaster, Máté Hartai, mixologists at The Libertine in Dallas, conducted his class. I'll be honest: I kind of wanted this seminar to stink just because of its name, "Sexydranks." But I make drinks, I create recipes and I have almost never put any time or energy into the garnish. Within a couple minutes, it was clear that Hartai put a lot of time and energy into his presentation. "We first drink with our eyes" he began. "Although lime wedges and lemon peels are needed, they can be boring and basic and the garnish doesn't have to stop there." Seminar leaders (from left) Tomas Estes, Wyatt Peabody, and John Garrett command a packed Menger Bar for their eye-opening class on tequila. From high above the beautiful Menger Bar, Dale DeGroff learns— along with the rest of us—that tequila is an ever-evolving spirit.

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