A More Fitting Name Will Be Hard to Come By
SARA ESSEX BRADLEY PHOTOGRAPH
I am not quite certain how New Orleanians got left off the list that includes mad dogs and Englishmen out in the mid-day sun. We really should be an integral part of that roster.
Proof that we’re ready to party no matter what the meteorological conditions, as if any examples were needed, is the internationally recognized and renowned Tales of the Cocktail festival taking place all over town this month, July 25 to 29. Yes, in summer’s beat-down heat on the next barstool you’re as likely to find a spirits professional from New York or Paris as you might someone from Algiers or the Irish Channel.
This year marks the 10th staging of Tales of the Cocktail (TalesOfTheCocktail.com), and likely no activity on the New Orleans event calendar has grown as rapidly as this midsummer festival. The entire affair is full of seminars, breakfasts, lunches, dinners, lectures, demonstrations, tastings and late-night activities (even logically pairing food trucks with go-cups), peppered with hard talk about acidity, balance, freshness, compatibility, use of real plants in the drinks and herbs. Using spirits is a given. Frozen juice is a big no-no.
But you won’t know unless you go. Hey, at least you’ll be out of the sun.
Still Crazy After All These Years
1 ounce Pierre Ferrand 1840 cognac
1 ounce Sazerac rye
3/4 ounce lemon juice
1/2 ounce honey syrup (see recipe in our June 2012
issue, pg. 68)
2 dashes Bittermans Boston Bittahs
Orange Flower Water
Combine all ingredients and shake with ice
Double strain into a cocktail glass and garnish with a slapped mint leaf.
Dribble one drop of orange flower water on top.
Created by Kirk Estopinal, Bellocq and Cure