Bols Genever, Tales of the Cocktail and YOU

WHAT:

Be a part of History!!!

Join Lucas Bols USA, the producer of Bols Genever, and Tales of the Cocktail for the first WORLD’S LARGEST GENEVER Kopstootje toast. Grab a spot, wait for the horn and then let’s all slurp our Genever together followed by a tasty local beer.

WHERE/WHEN:

Wednesday, July 20, 2011 to kick off Tales of the Cocktail

2:00 p.m. – immediately after the Toast to Tales of the Cocktail official opening ceremony

Location: Front steps of the Hotel Monteleone

After succeeding in re-introducing Bols Genever to the U.S. cocktail community as one of the important classic cocktail spirits, Lucas Bols USA is now taking the next step (back) to the authentic way of drinking Genever in Holland, the Kopstootje®.

The Bols Genever Kopstootje® (pronounced kop-stow-tjuh) represents the original Dutch ritual of a beer paired with a Bols Genever shot; the unique Dutch century long tradition of a “beer and a shot”.

Literally translated as a “little head butt”, a Kopstootje® is a shot sipped from an original Dutch tulip glass filled to the brim with Bols Genever and paired up with a beer. The trick for bartenders is to fill the tulip glass to the absolute rim creating a meniscus shape that almost overflows. Drinkers bend forward and slurp the top, then take a sip of the accompanying beer.

Bols Genever, distilled to perfection in 1820, is one of the oldest independent spirit categories on record. The company, Lucas Bols, has been making Genever since 1664 and Genever was instrumental in the rise of the cocktail in the U.S. at the turn of the century. The spirit went off the U.S. market during Prohibition and was virtually unavailable – and therefore little known – to modern American drinkers until the recent re-launch in 2008.

Applications are now open for Canadian bartenders to join the Cocktail Apprentice Program at Tales of the Cocktail in Vancouver

APPLY NOW

Since 2008 Tales of the Cocktail®, the world’s premier cocktail festival, has been bringing the rising stars in mixology to New Orleans as part of the Cocktail Apprentice program. It’s one way the New Orleans Culinary and Cultural Preservation Society has continued to support the next generation of mixologists. As Tales of the Cocktail takes its show on the road to Vancouver for Tales of the Cocktail on Tour, March 13-15, 2011, bartenders throughout Canada are now welcome to apply to the Vancouver Cocktail Apprentice Program.

“I have seen Tales of the Cocktail grow from a small gathering of cocktail lovers into the world’s premier cocktail festival. This Vancouver event makes Tales of the Cocktail a truly international affair,” said Jeff Grdinch, Tales of the Cocktail Apprentice Leader. “I’m honored to join to Canada’s rising cocktail talent as part of the apprentice program to help them grow their skills, ensuring a bright future for cocktails from Vancouver to Nova Scotia.”

As the apprentices before them, Tales of the Cocktail Vancouver Apprentices will have the opportunity to learn from the world’s biggest names in bartending during the three-day festival. The schedule of events was developed to give everyone a taste of what’s in store in New Orleans at Tales of the Cocktail 2011 with six seminars held at Vancouver’s beautiful Fairmont Pacific Rim Hotel as well as opening and closing events.

Applications to the Tales of the Cocktail Vancouver Apprentice Program will be accepted now through December 29, 2010. For more information about Tales of the Cocktail on Tour, visit TalesoftheCocktail.com.

Spend a few minutes browsing the list of people coming to Tales and you might notice that one geographical region is extremely well represented: the Pacific Northwest. With all of these fine people in NOLA, what better way is there to demonstrate to the drinking world that the PNW has the finest and classiest cocktailers around than a massive, drunken bar crawl through the French Quarter? There is no better way.

Find out more here.

Don’t just take my word for it, though. Read what Tales bloggers have said in previous years. Cameron Crotty (who blogs with wife Anita at Married … With Dinner) wrote …

On our way back to the hotel, our eyeballs vibrating ever so slightly from the sugar buzz, we realized that our “lunch” break wouldn’t come until 2:30, and that we needed something a bit more substantial to carry us through the day. So, we stopped at Johnny’s Po-Boys and split an egg and bacon po’boy, washed down with a couple of Barq’s root beer sodas. Mother’s may get more attention, but for our money, Johnny’s is the spot. It’s a place of wonderful mysteries. How do they manage to get the rolls to be tender, chewy, and flaky all at the same time? How can they offer fried chicken with a homemade biscuit and white gravy for $2.50 a plate? And how am I going to manage to get here enough times this week, given all the other great places that we’ll be eating at?

And NOLA native Chuck Taggart had this to say:

For really good po-boys in the Quarter (or, if we’re going to be really old school, poor boys), head to Johnny’s at 511 St. Louis just up from Decatur. Fried seafood, Creole hot sausage (pretty much my favorite po-boy filling ever), sloppy roast beef, fried potato (the original poor boy sandwich!) and a nearly-endless selection of others … their online po-boy menu has pictures of each sandwich, and as they proclaim, “Even our mistakes are edible!”

What more do you want to know?

Eco-Celebrations Lunch

Get greener, that’s the sensible way to help our earth. Whether you’re planning a wedding, a family reunion, a cocktail party, a corporate soiree or fundraiser, there are eco-sensible resources and sustainable solutions that will make any celebration you plan stylish, delicious and smart. Learn how to infuse your next event with eco-smarts. Gather design and decorating tips, taste organic and sustainable cocktails and wines and enjoy a locavore menu. Hosted by Maria McBride, Style Director, BRIDES magazine and trend leader for eco-celebrations. To be joined by Beth Parentice, founder of Eco-Bar.net, devoted to organic bar catering, cocktail design and training.

Summer In Paris Spirited Lunch

In 1718, a French Canadian by the name of Bienville staked his claim to a swampy area of land at the mouth of the Mississippi. He called it La Nouvelle-Orléans. Today, you can’t walk a block in New Orleans without seeing how the French spirit lives on. At Tales of the Cocktail 2010 we will honor this heritage with a “Summer in Paris,” a lunch-time celebration of French culture, cuisine, and of course, cocktails. Join us at the historic Antoine’s as we sample absinthe and other French spirits and pay homage to the culture that gave us beignets, French bread, and the Vieux Carré.

Cognac Blues Lunch
SOLD OUT

Just as Jazz Fest rocks New Orleans every spring, Cognac Blues Passions rocks Southern France every summer. Well this summer the spirit of Cognac Blues will live in New Orleans at Tales of the Cocktail 2010. Join us for a special lunch where the world’s finest cognacs will be paired with the legendary cuisine of Arnaud’s and the cool sounds of Louisiana’s own blues musicians. You’ll never be happier to have the blues.

Spirit of Texas Spirited Luncheon

Just like Louisiana, Texas has an independent spirit that’s uniquely its own. From Big D to Big Bend, Galveston to the Rio Grande. Every corner of Texas is spilling over with culture and cuisine you won’t find anywhere else. We’re bringing a little bit of Texas to Tales of the Cocktail 2010 with our Spirits of Texas lunch. Join us at Dickie Brennan’s Steakhouse as we sample cocktails made with the Texas-born spirits as well as food full of flavor as large as the Lone Star state.

Soil to Glass Luncheon

Take a walk out into the farm and pick your cocktail. The “Seed to the Glass” seminar will take you on a sustainable produce and spirit journey. Together we will learn how to grow a cocktail. The experts will answer the question “ Why should beverage professionals use sustainable ingredients?” During this seminar you will have the opportunity to make a homemade infusion using local and national ingredients that are only touched by Mother Nature. You will also plant a seed to take back to your home garden. This interactive seminar is moderated by Mixologist Bridget Albert with special guests The Chef’s Garden Farmer Lee Jones, local farmers and, and Slow Food expert/Mixologist Allen Katz. Let’s get GROWING!

World’s Best Hotel Bar
The Artesian at the Langham, London
The Bar at The Connaught Hotel, London
Florida Room at The Delano, Florida
Hemingway Bar, Paris

Best Cocktail Writing
CLASS magazine
Gary Regan
Jared Brown and Anistatia Miller
Naren Young

Best New Product
Celery Bitters, The Bitter Truth
Cocktail Kingdom’s barware
Crème Yvette by Cooper Spirits
Meehan Cocktail Bag by Jim Meehan

Best American Brand Ambassador
Charlotte Voisey, Hendrick’s Gin
Jacques Bezuidenhout, Partida
Jamie Gordon, Absolut
Tals Nadari, Bols

World’s Best Drinks Selection
Artesian Bar at The Langham Hotel, London
Bar Lebensstern in Café Einstein, Berlin
Macao Trading Co, NYC
Widder Bar, Zurich

American Bartender of the Year
Eric Alperin, The Varnish
Kenta Goto, The Pegu Club
Murray Stenson, Zig Zag
Sam Ross, Milk & Honey

Best New Cocktail/Bartending Book
Beachbum Berry Remixed
Gin Compedndium by Gaz Regan
MudPuddle Books by Greg Boehm
Vintage Spirits and Forgotten Cocktails by Ted Haigh

World’s Best Cocktail Menu
Death & Co, NYC
Lonsdale, London
Mayahuel, NYC
Rickhouse, San Francisco

International Bartender of the Year
Agostino Perrone, The Connaught Hotel, London
Brian Miller, Death & Co, NYC
Salvatore Calabrese, London
Sam Ross, Milk & Honey, NYC

World’s Best New Cocktail Bar
Cure, New Orleans
Dutch Kills, Queens
Mayahuel, NYC
Rickhouse, San Francisco

World’s Best Cocktail Bar
69 Colebrooke Row, London
The Cocktail Bar at The Merchant Hotel, Belfast
Death & Co, NYC
Quo Vadis, London

Best International Brand Ambassador
Angus Winchester, Tanqueray
Dan Warner, Beefeater
Jacob Briars, 42 Below
John Gakuru, Sagatiba

Best Bar Mentor
Dale DeGroff
Robert Hess
Sasha Petraske
Tony Abou-Ganim

Helen David Lifetime Achievement Award
Brian Rea
Gary Regan
Murray Stenson
Tony Abou-Ganim

Vote for Ann Tunnerman Founder & Executive director of Tales of the Cocktail – merged her love of cocktails and NOLA to create a major festival and tourism event.

The top 140 characters will be invited to an exclusive reception at The Grill Room on May 18 from 5:30 – 7:30 pm. The top seven characters, who will become the Windsor Court ambassadors, will be announced later that week. The Windsor Court ambassadors will appear in an upcoming ad campaign for The Grill Room, have a Polo Club Lounge cocktail named after them and receive complimentary parking at the Windsor Court through the end of the year.

The Windsor Court ambassadors will also have a chance to select one of the following: five room nights at the Windsor Court throughout the year; a cocktail reception for ten in the Polo Club Lounge; a donation to a favorite charity of a two-night stay at the Windsor Court and one dinner for two at The Grill Room; a New Year’s Eve gala for four to ring in 2011; Holiday Brunch for two at Thanksgiving 2010, Christmas 2010, Easter 2011 and Mother’s Day 2011; a luncheon for 20 at The Grill Room; or a holiday tea party for ten.

VOTE NOW

]]> http://talesblog.com/2010/04/13/vote-for-ann-tuennerman/feed/ 0 http://talesblog.com/2010/04/09/tales-of-the-cocktail-is-looking-for-interns/ http://talesblog.com/2010/04/09/tales-of-the-cocktail-is-looking-for-interns/#comments Fri, 09 Apr 2010 15:41:01 +0000 christina http://talesblog.com/?p=1455

Do you have the spirit?

Meet the team and learn about our sought after internships!

Wednesday, April 14th, 5:00pm

Hotel Monteleone, 214 Royal Street

Riverview Room, 16th Floor

If you want an unparalleled, hands-on experience putting together “the premier cocktail event in the world”, as stated by the Wall Street Journal, then join us on April 14th!

OPPORTUNITIES INCLUDE:

Social Media Team

Logistics

Public Relations

Inventory Management

Graphic Design

Advertising

Media Relations

Sponsorship & Sales

Radio Production

Website Design/Maintenance