Tales of the Cocktail 2010 Spirited Dinners

Tales of the Cocktail will be the place to be for cocktail enthusiasts the week of July 21–25 in New Orleans, and once again, we’re excited to sponsor the Spirited Dinner Series, along with Dubonnet and Leblon. On Thursday, July 22, chefs from 25 of the best restaurants around New Orleans 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 22, but get your tickets soon, as these seats always sell out fast!

a Mano [view menu]

Bar consultants Tad Carducci and Paul Tanguay will be pairing up with chefs Joshua Smith and Adolfo Garcia.

Arnaud’s [view menu]

Absinthe expert Ted Breaux and New Orleans bartender Chris Hannah will be pairing up with chef Tommy DiGiovanni. Here’s a sneak peek of their Welcome Cocktail:

Leontine Aperitif
1 oz. Dubonnet Rouge
1/2 oz. Aperol
1/2 oz. ruby-red grapefruit juice
2 oz. Champagne
Ice cubes

Tools: shaker, strainer

Glass: flute

Garnish: grapefruit peel

Combine Dubonnet, Aperol and grapefruit juice with ice in a shaker and shake.  Strain into a flute, top with champagne and garnish.

Bacco [view menu]

Todd Appel and Guillaume Lamy will be pairing up with chef Chris Montero.

The Bombay Club [view menu]

Milo Rodriguez and Merlin Griffiths with be pairing up with chef Nathan Gile.

 

Boucherie [view menu]

Bartenders Blair Reynolds, Leo Robitschek and Brooks Reitz with be pairing up with chef Nathaniel Zimet.

Bourbon House [view menu]

Bartenders Kimberly Patton-Bragg and Franky Marshall will be pairing up with chef Darin Nesbit. Here’s a sneak peek of their Welcome Cocktail:

Madame Devalier
1 1/4 oz. Hendrick’s gin
3/4 oz. oz. Dubonnet Blanc
1/2 oz. Cointreau
1/4 oz. Green Chartreuse
1/4 oz. agave nectar
2 dashes grapefruit bitters
1 dash peach bitters
Ice cubes

Tools: shaker, strainer

Glass: cocktail

Combine all ingredients with ice in a shaker and shake. Strain into a chilled cocktail glass.

Broussard’s [view menu]

Nick Nemeth and Dean Serneels will be pairing up with chefs Tory Stewart and Gunter Preuss.

Cafe Adelaide [view menu]
Cocktail expert Robert Hess and bartenders Lu Brow and Audrey Saunders will be pairing up with chef Christopher Lusk.

Calcasieu [view menu]

Allen Katz and Todd Richman will be pairing up with chef Donald Link. Here’s a sneak peek of their Welcome Cocktail:

Operation Torch
8 fresh mint leaves
1 oz. Plymouth gin
1 oz. Yellow Chartreuse
3 1/2 oz.  fresh watermelon juice
1/4 oz. thyme-infused syrup
1/4 oz. Dubonnet Rouge

Ice cubes and crushed ice

Tools: muddler, shaker, strainer

Glass: Collins

Garnish: bouquet of fresh mint and thyme

In the tin of a shaker, gently muddle the mint. Add remaining ingredients (except for Dubonnet) and shake well with ice cubes. Strain into a Collins glass filled with crushed ice and top with a Dubonnet  float. Garnish.

Coquette [view menu]
Charlotte Voisey and Gina Chersevani will be pairing up with chef Michael Stoltzfus.

Dickie Brennan’s Steakhouse [view menu]
Bridget Albert and Kyle McHugh will be pairing up with chef Alfred Singleton.

Emeril’s Delmonico [view menu]
Philip Duff and  Elayne Duke will be pairing up with chef Spencer Minch.

GW Fins [view menu]
Bartenders Phil Ward and Eric Alperin will be pairing up with chef Tenney Flynn.

Iris [view menu]

Chris Patino, Simon Ford and Jamie Gordon will be pairing up with chef Ian Schnoebelen.

Jackson [view menu]
Imbibe contributing editor Paul Clarke and bartenders Jeff Morgenthaler and Jeremy JF Thompson will be pairing up with chef John Hammond. Here’s a sneak peek of their 5th Course cocktail:

Demerara Fizz
2 oz. El Dorado 12-Year Rum
3/4 oz. fresh lemon juice
1/4 oz. simple syrup
1 fresh egg white (pasteurized if you like)
Club soda

Ice cubes

Tools: shaker, strainer

Glass: Collins

Garnish: Dash of Peychaud’s bitters

Add all ingredients except club soda to a shaker with ice, shake vigorously and strain into an ice-filled Collins glass. Top with clob soda and a dash of Peychaud’s bitters.

La Cote Brasserie [view menu]

Gaston Martinez will be pairing up with chef Chuck Subra.

La Meritage [view menu]

Jonathan Pogash and Jeffrey Pogash will be pairing up with chef Michael Farrell. Here’s a sneak peek of their 3rd Course cocktail:

Bertha
2 oz. Partida reposado tequila
1/2 oz. fresh lime juice
1/2 oz. grenadine
1/2 oz. fresh ruby-red grapefruit juice

Ice cubes

Tools: shaker, strainer

Glass: rocks

Garnish: long grapefruit twist

Shake all ingredients with ice and strain over ice into a rocks glass.

Mike’s on the Ave [view menu]

Jim Ryan and Bompass & Parr will be pairing up with chef Mike Fennelly.

Palace Cafe [view menu]

Yuri Kato and Gardner Dunn will be pairing up with chef Ben Thibodeaux.

Pelican Club [view menu]

Bartenders Misty Kalkofen, Peter Vestinos and Neyah White will be pairing up with chef Richard Hughes.

Redfish Grill [view menu]

Kristen Amann and Lynnette Marrero will be pairing up with chef Haley Bitterman. Here’s a sneak peek of their Amuse Bouche cocktail:

Islay Alteña
2 oz. El Tesoro platinum tequila

1/4 oz. fresh lemon juice

1/2 oz. simple syrup

3 dashes Jerry Thomas Decanter bitters

Lagavulin 16 scotch

Ice cubes

Tools: shaker, strainer

Glass: cocktail

Garnish: lemon oil

Shake tequila, lemon juice, simple syrup and bitters with ice. Strain into a chilled cocktail glass rinsed with Lagavulin 16. Garnish by twisting a lemon peel over the drink to release the oils.

Restaurant August [view menu]

Imbibe columnist Ted Haigh and St. Germian’s Robert Cooper will be pairing up with chef John Besh. Here’s a sneak peek of their 3rd Course cocktail:

Miracle Cocktail
1 1/2 oz. Leblon cachaça
1 oz. Dubonnet Rouge
1/2 oz. St Germain
1 dash Angostura orange bitters
1 dash Angostura bitters
Juice of 1/4 lemon

Ice cubes

Tools: shaker, strainer

Glass: cocktail

Shake ingredients with ice and strain into a chilled cocktail glass.

Rio Mar [view menu]

Rhiannon Enlil  and John Lermayer will be pairing up with chef Adolfo Garcia.

Sazerac [view menu]

Derek Brown and Philip Greene will be pairing up with chef Stefan Kauth.

Zoë [view menu]

Darby Kelly and Patricia Richards will be pairing up with chef Chris Brown. Here’s a sneak peek of their Welcome Cocktail:

Rouge No. 10
3 fresh, ripe blackberries
1/2 oz. fresh lemon juice
1 oz. Zaya 12-year rum
1 oz. Dubonnet Rouge
1 dash Angostura bitters
Martini & Rossi sparkling rosé

Ice cubes

Tools: muddler, shaker, fine-mesh strainer

Glass: flute

Muddle the blackberries in the shaker tin. Add remaining ingredients except the sparkling wine and shake well with ice. Double-strain into a flute, filling it to 2/3 full. Top off with the sparkling rosé. Gently stir to combine.