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 out of the water.

For your salivating pleasure, here is the full menu (taken [...]

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 strips. These strips may, indeed, make some super-tasters in the [...]

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 Syrup
1/4oz falernum
1oz lime juice

Serve over crushed ice.

Rum Punch

1 1/2oz Rhum Clement VSOP
3/4oz lime [...]

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 were popular enough to publish in Jerry Thomas’s bar guide.
10:51am - Germans were [...]