Many locals only know Tales of the Cocktail as a week-long conference geared to the spirits industry. Neal Bodenheimer, owner of Cure and a member of Tales’ Board of Directors, argues it brings tremendous value to the city overall. Last year, Tales had an economic impact of $24.8 million on New Orleans, a special value in the doldrums of summer. Additionally, the board has granted more than $525,000 in awards to organizations improving the global hospitality landscape. For example, locally-based Turning Tables, which provides mentorship, educational tools and a support system for Black communities and people of color in New Orleans, has received funding across multiple years. During the pandemic, Tales supplied relief payments to bartenders across the city and the country. Finally, New Orleanians can take advantage of a world class spirits conference in our backyard. As Neal noted, “For these five days in July, New Orleans is at the cutting edge of the worldwide drinks business.” We can all raise a glass to that.
Army and Navy
This refreshing classic lives on the Cure menu under “Cocktails we love.”
Ingredients
2 oz Roku Gin
3/4 oz lemon
1/2 oz orgeat
14 drops Angostura
Garnish: grapefruit peel
Directions
- Shake all ingredients with ice until chilled.
- Strain into a chilled coupe.
- Express the oils of the grapefruit peel over the drink, and discard.
Notes
- Roku gin has a bold, botanical flavor profile. Feel free to try it with other gins to see how they interact with the Angostura.
- Taste the cocktail after you have strained it, but before you have expressed the grapefruit over the drink, and then taste it after to see how the oil affects the overall flavor. Do not leave the peel in the glass — it will make the drink too bitter.
- Make sure to chill your coupe ahead of time to keep your cocktail cold on a hot summer day.
Listen to Elizabeth’s podcast “Drink & Learn;” visit elizabeth-pearce.com
