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photo by Jennifer Mitchell
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Tales of the Cocktail is the premier cocktail event of the summer. Tales 2009 will once again be the place to be for cocktail enthusiasts the week of July 8–12 in New Orleans, and this year we've joined together with St. Germain Elderflower Liqueur to sponsor the 2009 Spirited Dinner Series on Thursday, July 9, at 25 of the best restaurants around New Orleans. Acclaimed local chefs will pair up with some of the country's most talented bartenders, spirits experts and authors for an unforgettable drinking and dining experience. Here's a sneak peek of just a few of the pairings you can look forward to enjoying, and we invite you to join us on July 9!
New Orleans bartenders Chris Hannah and Chris McMillian (featured as a Character in the May/June 09 issue of Imbibe) are creating cocktails for the Antoine’s Spirited Dinner.
Lady Germain
This cocktail will be paired with Soufflé Potatoes and Shrimp Regua appetizers by chef Michael Regua.
3/4 oz. gin
1/2 oz. fresh lemon juice
1 strawberry, muddled
1/2 oz. St. Germain Elderflower Liqueur
3 oz. Champagne
Tools: shaker, strainer
Glass: flute
Shake first four ingredients and strain into flute. Top with Champagne and serve.
Mixologist Junior Merino is creating cocktails for the Bayona Spirited Dinner.
Dragon Ahumado
This cocktail will be paired with Eggplant Fritters with Spicy Chickpea Relish and Yogurt Sauce by chef Susan Spicer.
1 1/2 oz. Del Maguey Minero mezcal
3/4 oz. St. Germain Elderflower Liqueur
1/2 oz. fresh lime juice
1/4 oz. lemongrass syrup (Merino uses Monin)
3/4 oz. pink grapefruit juice
Ice
Tools: shaker
Glass: highball, rimmed with spiced salt (mix kosher salt and chili powder or paprika)
Garnish: sage sprig
Pour all ingredients into a mixing glass, add ice, shake and pour into glass rimmed with spiced salt. Garnish.
Mixologist Eben Klemm is creating cocktails for the Calcasieu Spirited Dinner.
The John Wayne Movie Translated into French and Back into English Cocktail
This cocktail will be paired with Roasted Duck Breast with Duck Boudin and Figs by chef Donald Link.
2 oz. rye whiskey
1/2 oz. St. Germain Elderflower Liqueur
1/2 oz. green tea syrup (recipe below)
3/4 oz. fresh lemon juice
Ice
Tools: shaker, strainer
Glass: cocktail
Combine ingredients in a shaker with ice and shake 20 times. Strain into a chilled glass.
Green Tea Syrup
Bring 1 cup of granulated sugar and 1/4 cup water to a boil. Add 1/4 cup loose green tea, stir in, add 1 cup water, and return to boil. Remove from heat and strain.
Bartender Martin Cate and writer Jeff "Beachbum" Berry are creating cocktails for the GW Fins Spirited Dinner.
Crescent City Blossom
This drink will be served as a welcome cocktail for a meal prepared by chef Tenney Flynn.
2 1/2 oz. Moët & Chandon White Star Champagne
1 oz. Plymouth gin
1 oz. St. Germain Elderflower Liqueur
1/4 oz. Stirrings blood orange bitters
Ice
Tool: barspoon, shaker, strainer
Glass: flute
Garnish: 8-inch orange peel twist
Combine gin, St. Germain and bitters in an ice-filled mixing glass. Stir until well chilled and strain into a flute. Top with Champagne. Garnish.
Bartenders Bobby Gleason and Livio Lauro are creating cocktails for the La Côte Brasserie Spirited Dinner.
Bienvenido
This cocktail will be paired with Alligator Beignets with Tabasco sweet heat by chef Chuck Subra.
1 1/2 oz. Tres Generaciones Plata tequila
1/2 oz. St. Germain Elderflower Liqueur
Juice of one whole lime
3-inch piece of cucumber, cut and muddled
10 cilantro leaves and sprig of fresh dill
1/2 oz. agave nectar
Ice
Tools: muddler, shaker, strainer
Glass: cocktail
Garnish: 3 thinly sliced cucumber wheels and a cilantro leaf
In a mixing glass muddle cucumber, cilantro and dill. Add all remaining ingredients, shake vigorously with ice and double strain into a chilled glass. Garnish.
Philip Greene and Jacob Briars are creating cocktails for the Muriel's Spirited Dinner.
St. Germain Sling
This cocktail will be served with a course of passed hors d'oeuvres by chef Gus Martin.
2 oz. Hendrick's Gin
3/4 oz. St. Germain Elderflower Liqueur
1/2 oz. Cherry Heering
1/2 oz. fresh lemon juice
2 dashes Fee Brothers orange bitters
2 dashes Angostura bitters
Seltzer water
Ice
Tools: shaker, strainer
Glass: Collins
Garnish: lemon peel
Shake all ingredients for 20 seconds with ice, then strain into an ice-filled glass. Add 2–3 ounces seltzer water back into shaker and strain into glass. Garnish.
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