Tiki Spirited Dinner
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
A momentous thanks to Chef Chris DeBarr, Jeff “Beachbum” Berry and his lovely wife, and Wayne Curtis for making a magical evening for all of us. I greatly enjoyed the spirited dinner at the Delachaise last year, but this blew it [...]
Live Blogging Sensory Perception and Mixology
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
4:27pm - The panelists for this highly anticipated session are Darcy O’Neil, Robert Hess, Jamie Boudreau, Audrey Saunders, and Eben Freeman. In front of us is a mysterious and small manila envelope. If I had to wager, I’d say it contains taste [...]
Live Blogging Rum, Ron, and Rhum
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
12:29pm - Our panelists today are Wayne Curtis, Angus Winchester, Ben Jones (Rum Clement) and Chesterfield Browne (Mount Gay). This is going to be an exciting one.
12:42pm - Here are the cocktails for the session:
Winchester Swizzle
1 1/2oz Bacardi 8
1/2oz Rock Candy [...]
Live Blogging Jerry’s Kids
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
10:46am - Ted Haigh begins by going into the origins of the cocktail. Most likely a warm whiskey cocktail, with bitters playing a very important role. Newspapers took the role of publishing recipes, but it took 60 years before cocktails [...]
Live Blogging Molecular Mixology
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
12:24pm - I got a good bit of flack last year from Jamie for live blogging many of the events, so I thought it only appropriate to put him through the gauntlet this year.
12:31pm - Here are the cocktails for the session:
Ramos [...]
A Day in Pictures
Rick Stutz is a cocktail connoisseur and tiki aficionado, and publisher of Kaiser Penguin.
The Cafe Adelaide Swizzle combines New Orleans Amber Rum, fresh squeezed lime juice, bitters, a splash of soda and a “secret ingredient” which just so happens to be Velvet Falernum.
The opening reception packed us all into a room like sardines, but plied [...]

