The Tasting Panel magazine

September 2014

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60  /  the tasting panel  /  september 2014 TALES OF THE COCKTAIL I t may go without saying that at Tales of the Cocktail one should not expect vertical tastings of Bordeaux first growths or panels debating about inoculated yeast. For some somms, a gathering of bartenders at Tales might invoke ideas of shots, drunkenness or simply a loud atmosphere. But those somms would be wrong, as Tales offers a wealth of opportu- nities for education that can have a positive effect on all levels of the hospital- ity industry. Wine is not a popular cocktail ingredient (although fortified wines have an ever-growing presence), but this doesn't mean a passionate sommelier should not be aware of what's happening in the spirits world—and vice versa! There is much to learn on both sides of this community, and Tales of the Cocktail offered an excellent opportunity for me to do so this year. So what does a sommelier really get from TOTC? Look at the event schedule and it's easy to see how much is really happening. Hotel Monteleone and the city as a whole transform into a treasure of seminars, tasting rooms and educational showcases. All the while, the bartender's spirit is awakened, and getting pulled into toasts in the middle of Bourbon St. or poolside themed parties is routine. All of these experiences are important and will benefit somms and bartenders alike. Here are a few recommendations for the Tales experience: Libation Indoctrination. Download the official TOTC app and see the schedule of seminars where you can learn about cocktail history and in-depth spirits production. Listen to pioneers of the craft, watch them create after-dinner drinks and even learn how to build a trolley service in your restau- rant. The Tales seminars are a wealth of information! Sommeliers vs. Bartenders. We are part of the same industry, and in the middle of the French Quarter during Tales the hospitality industry is in full force. It is also the best opportunity to catch up with friends, old and new. Stop by the Old Absinthe House after dark and get carried away in hundreds of conversations. Keep hydrated . . . and don't forget to set your alarm for the next day's busy schedule! Spirited Dining. New Orleans food culture is mouth- watering and indulgent, and even better when experienced at a brand-sponsored Spirited Dinner. What a good excuse to experience NOLA by getting outside the French Quarter and sampling the local cuisine! Tio Pepe en Rama with jumbo prawns and sherry beurre blanc, Alfonso Oloroso Sherry with charred Wagyu beef and Moutai Baijiu with foie gras and pickled blueberries—just a glimpse of what González Byass USA and CNS Imports did this year respec- tively at Dominique and Square Root restaurants. Be aware that schedules fill up quickly, so make sure to get advance tickets next year. Cheers! Grab a Cocktail. After all you didn't come all the way to the city of Vieux Carrés, Ramos Gin Fizzes and the origi- nal Sazerac to sip a glass of vino. Close your books for a minute and take off that pin. You cannot really experience Tales if you do not attend one of many masquerade balls, spirit animal parties, late night cocktail battles or bartender's breakfasts. And yes, that was a real camel at the Scotch tasting! I t may go without saying that at Tales of the Cocktail one should not expect vertical tastings of Bordeaux first growths or panels debating about inoculated yeast. For some somms, a gathering of bartenders at Tales might invoke atmosphere. But those somms would be wrong, as Tales offers a wealth of opportu nities for education that can have a positive effect on all levels of the hospital A Somm's Guide to Tales of the Cocktail HOW TO NAVIGATE THE WORLD'S PREMIER COCKTAIL EVENT AS A SOMMELIER by Roberto Loppi PHOTO: SCOTT MYERS Roberto Loppi is a sommelier and wine consultant.

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