Posted on March 4, 2010
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Arnaud’s Restaurant Presents Frappe Fridays
There is no Substitute for Herbsaint
March 12th and March 19th, 2010
Both Lunches: 11:30am-1:30pm
Arnaud’s Restaurant
813 Bienville Street
$35 per person, per Friday
To RSVP, contact (504) 523-5433 or katy@arnauds.com
When Absinthe was banned in the United States in 1912 it left a large hole in the cocktail culture of New Orleans. Absinthe was a cherished sipping drink for New Orleanians and a critical ingredient in the city’s most historic cocktail¾The Sazerac. There just couldn’t be a substitute for Absinthe. That is until J.M. Legendre invented Herbsaint in 1934.
Though the “Sacred Herb” was originally created as a stand-in for Absinthe, Herbsaint has since developed a flavor all its own. For many it has become the ingredient of choice in a Sazerac while also inspiring its own series of cocktails such as the Herbsaint Frappé, the Herbsaint Suisse and the Herbsaint Punch.
The New Orleans Cultural and Culinary Preservation Society is inviting all cocktail enthusiasts to explore Herbsaint a little further at Frappe Fridays. During this series of seminars, we’ll dive head first into the history of this legendary liquor and some of the city’s most accomplished bartenders will lead demonstrations on how to craft a number of Herbsaint cocktails. Join us as we honor a New Orleans liquor that has become irreplaceable.
Each Frappe Friday will include:
Historical overview of J.M. Lengendre and Herbsaint Memorabilia and artifacts on display Hands on making of a Herbsaint Frappe by each person. An exclusive Tasting of the new Herbsaint Original. A hand crafted French Creole inspired meal at Arnaud’s Restaurant.
All attendees will receive:
Herbsaint Frappe Completion Certificate for Framing. Herbsaint Recipes. A few surprises!
Chef Tommy Digiovanni of Arnaud’s has developed a classic Creole menu for lunch.
Faucon Salad
Or
Onion Soup en Croûte
~~
Gulf Fish Pipérade
Or
Roast Pork Tenderloin
-Smoked Onion and Apple Marmalade-
~~
Custard Tart
-Herbsaint Liqueur
Coffee
$35 per person, per Friday
To RSVP, contact (504) 524-5433 or katy@arnauds.com
Posted on March 1, 2010
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Spirits Will Live at Tales of the Cocktail 2010
Spirited ticket packages on sale now!
Tales of the Cocktail, the premier global cocktail and culinary festival that celebrates the history and culture of dining and drinking in New Orleans, celebrates their eighth anniversary event, July 21-25, 2010.
Beginning March 1, 2010, special ticket packages for our guests go on sale.
Founders Day Package
$595.00 (savings of $100.00)
The Founders Day is the complete Tales of the Cocktail package. By day you will you will feast on 14 spirited seminars filled to the brim with cocktail history, techniques and tastings. By night you will sample the handiwork of the world’s best mixologists with unfettered access to Tales of the Cocktail parties and competitions. A limited number of Founders Day Passes are available, so reserve yours today.
Package Details:
- Tickets to 14 seminars of your choice
- Ticket to Cocktail Hour Presented by Diageo
- Ticket to USBG Margarita Competition OR Bar Room Brawl Presented by Grand Marnier
- Ticket to Worldwide Cocktail Excursion presented by Beam Global Spirits & Wine
- 1 Invitation to Sunday Brunch hosted by Mr. and Mrs. Cocktail (Value of $45.00)
- Limited edition signed and numbered “Where Spirits Live” Silk Screen Poster (Value of 30.00)
Native Spirits Package – New in 2010
$135.00
The true spirit of our city lives in those that call New Orleans home so we’re inviting locals to join us at Tales of the Cocktail 2010 with the Native Spirits Package. This locals-only package will take you to the weekend’s best parties so you can mix with cocktail lovers from around the world, giving them a taste of what New Orleans is all about. Native Spirits Packages are limited so reserve yours today.
Package Details:
- 1 Ticket to Cocktail Hour Presented by Diageo
- 1 Ticket to USBG Milagro Tequila Margarita Competition OR Bar Room Brawl Presented by Grand Marnier
- 1 Ticket to Worldwide Cocktail Excursion presented by Beam Global Spirits & Wine
- 1 Invitation to Sunday Brunch hosted by Mr. and Mrs. Cocktail (value of $45.00)
- Official Tales of the Cocktail 2010 T-Shirt (value of $15.00)
- Official Tales of the Cocktail Recipe E-Book, Where Spirits Live Edition (value of $20.00)
Taste of Tales Package – New in 2010
Actual Cost (ranging from $105.00 to $135.00)
For those that want to enjoy Tales of the Cocktail in moderation, we offer the Taste of Tales Package. Purchase tickets to any three Tales of the Cocktail 2010 events you’ll receive a limited edition Sazerac blueprint poster, valued at $10.00.
Tour of Tales Package – New in 2010
Actual Cost (ranging from $210.00 to $270.00)
If you have a slightly larger appetite for all things cocktail, try the Tour of Tales Package. When you purchase six tickets to any Tales of the Cocktail 2010 event you’ll receive The World’s
Drinks and How to Mix Them by William Boothby (a reproduction of the 1908 edition) with a new introduction by John Burton compliments of CocktailKingdom.com and MudPuddle Books, valued at $20.00.
Posted on February 25, 2010
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Spirits Will Live at Tales of the Cocktail 2010
Spirited ticket packages on sale March 1, 2010
Tales of the Cocktail, the premier global cocktail and culinary festival that celebrates the history and culture of dining and drinking in New Orleans, celebrates their eighth anniversary event, July 21-25, 2010.
Beginning March 1, 2010, special ticket packages for our guests go on sale.
Native Spirits Package-New in 2010
$135.00
Founders Day Package
$595.00 (savings of $100.00)
Taste of Tales Package
Actual Cost (Ranges from $105.00 to $135.00)
Tour of Tales Package
Actual Cost (ranging from $210.00 to $270.00)
Reserve your packages now, as they will be sold for a limited time.
Learn more about the packages
Posted on February 16, 2010
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Deadline is Feb. 22; You have a little under a week to enter!
Tales of the Cocktail in partnership with Culinary Concierge Magazine, Tasting Panel Magazine and CocktailTimes.com invite you to submit a winning recipe for the Official Cocktail Competition of the 8th Annual Tales of the Cocktail.
For our eighth anniversary, we are punching things up with our annual cocktail competition. If you think your skills are up to the challenge, we would like you to create a Planter’s Punch that we can use as our official cocktail at this year’s event.
Almost every famous Tiki drink is based on the Planter’s Punch. The Zombie is a turbo- charged Planter’s, while the Mai Tai simply adds Curacao and Orgeat to the classic Planter’s formula of rum, lime, and sugar. For the 2010 Tales of the Cocktail official cocktail competition, we invite you to create an original Tiki drink using the Planter’s Punch formula as your template.
[Full information, including a complete list of rules and sponsors, may be found here.]
Posted on February 6, 2010
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Details are available now on the main Tales site about this year’s apprentice program, including all the requirements to participate and the procedures for applying. Be sure to check it out.
Posted on January 26, 2010
Filed Under News | 1 Comment
Tales of the Cocktail in partnership with Culinary Concierge Magazine, Tasting Panel Magazine and CocktailTimes.com invite you to submit a winning recipe for the Official Cocktail Competition of the 8th Annual Tales of the Cocktail.
For our eighth anniversary, we are punching things up with our annual cocktail competition. If you think your skills are up to the challenge, we would like you to create a Planter’s Punch that we can use as our official cocktail at this year’s event.
Almost every famous Tiki drink is based on the Planter’s Punch. The Zombie is a turbo- charged Planter’s, while the Mai Tai simply adds Curacao and Orgeat to the classic Planter’s formula of rum, lime, and sugar. For the 2010 Tales of the Cocktail official cocktail competition, we invite you to create an original Tiki drink using the Planter’s Punch formula as your template.
[Full information, including a complete list of rules and sponsors, may be found here.]
Posted on January 5, 2010
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With only six months to go before Tales of the Cocktail 2010, we’re going to wake up the spirits a little early for a celebration of what’s to come. Join us as we share an Herbsaint Original Frappé on the steps of the Hotel Monteleone to kick off the countdown to the most spirited event of the summer. We will unveil this year’s theme and artwork created by Derek Yaniger and preview some of the events that will bring the spirits to life.
January 21, 2009
12:30 pm to 2:30 pm
Hotel Monteleone Front Steps
Posted on January 5, 2010
Filed Under News | 2 Comments
Tap, tap… Is this thing on?
It’s about time to get this moving again. We’ll be making some announcements soon about changes to the editorship and format of this blog. Some things didn’t run as smoothly as we’d have liked in the fast, fast pace of last year’s Tales, and we have some plans in place to address some of the problems. So stay tuned, please.
Meanwhile, the main Tales 2010 site is slowly starting to go live. If you check over there now, you’ll see links to room specials at the partner hotels and, honestly, it’s not too early to book your accommodations. Discounted rooms start as low as $99 a night, so check it out! And keep an eye on the main site. Announcements are pending about seminars, speakers, and other Tales 2010 events. It’s looking like another great Tales, everyone! Hope to see you there.
Posted on September 2, 2009
Filed Under Camper English | Leave a Comment
Camper English is a freelance spirits and cocktails writer in San Francisco. He chronicles his explorations of fine drinking at Alcademics.
If you missed one of Philip Duff’s talks at Tales of the Cocktail or want a reminder of what you heard at one, note that he’s put his slides up online at: http://www.slideshare.net/philipduff
His talks were:
- Take a right at Albuquerque
- Liquid Nudging
- Low Country Libations
- The Fine Art of Banging Out Drinks
Posted on September 2, 2009
Filed Under Camper English | 1 Comment
Camper English is a freelance spirits and cocktails writer in San Francisco. He chronicles his explorations of fine drinking at Alcademics.
Jacob Briars at the Molecular DNA of Classic Cocktails seminar
One of my favorite talks at Tales of the Cocktail 2009 was The Molecular DNA of Classic Cocktails, hosted by Jacob Briars with Sebastian Reaburn. The talk centered around the idea that molecular mixology is not a new concept at all; we just didn’t use the same terms to describe it.
In fact, Briars started by mentioning the “Futurist Manifesto on Food” from 1909, in which an Italian writer said that the knife and fork should be banished, and that there should be courses in meals that are not to eat, just to look at and smell. I guess he had Ferran Adria beat by 100 years. Cocktails, too, took on new forms long before we called them “molecular.” The Ramos Gin Fizz changes the texture and shape of the liquid into foam. The Blue Blazer Briars called “ersatz distillation” as it burns off some of the flavor of the whisky. The Clover Club and other egg white drinks not only make a nice foamy texture on drinks, the air bubbles that foam on the surface trap air and aromas so we can experience them more intently when we sip from the glass.
The discussion then turned to the Bloody Mary, a drink that has all the different taste sensations: sweet (tomato), salt (salt), sour (citrus), bitter (olive brine), umami (tomato, Worcestershire), and the possibly newly-identified taste category of smoke.
Next they discussed the mental palate. A drink served by a surly bartender in an overcrowded bar will probably not taste as good as one served in a more pleasant environment. They expanded this concept to describe other aspects of the “cognitive palate,” including emotion, expectation, attention, memory, vision, and sound. All of these things we experience before we take a sip of the drink yet do influence our perception of its flavor.
Finally, we got down to some science. In the UK, the test drink that people use to judge the quality of the bar is the Old-Fashioned. At better bars they’ll take several minutes to slowly add the sugar and bitters, then repeated rounds of bourbon and ice with a slow stir. To find out why the drink tastes better than using the same ingredients splashed in the glass with a fast stir, they used an electric stirrer and measured the temperature and dilution of the drink. It turns out this doesn’t change anything about the temperature of the drink, but they theorize what is different between the two is that the gentler, slower method releases the volatile flavors from the alcohol, but they land in the liquid of the drink instead of in the air. Thus the slow-stirred Old-Fashioned is a more flavorful drink.
Their conclusion is that “molecular is just a way of thinking” about drinks, rather than a specific set of techniques. And that gave me a lot to think about.
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