Let the intense blogging begin.
Having finished up a delightful pisco sour at a local Peruvian restaurant, I thought it was time to get the blog rolling for Tales of the Cocktail, which begins this coming Wednesday. Last time this year, I was sitting in central Pennsylvania among cows and Amish, wondering what pimento dram tasted like and only dreaming of the lures of real absinthe. I had no idea what was in store. Would I get to sample a near endless stream of new cocktails and exotic ingredients? When would I get lost in a sea of booze and how would I make it back alive? And probably most importantly, what would all those crazy cocktail people I had met on the internet be like in person?
Let’s start and end with that last question, as I want to put this right out there for those of you coming to Tales for the first time. You will be welcomed like a king or queen by all of us. Honest, everyone is really that nice. I still remember my first year meeting Jeff Berry. Within minutes he was introducing me… yes me, to various cocktail experts and personalities. It was unexpected and such generosity proved to be the rule in New Orleans.
Things I’m Excited About
- Spending time with all the good folks from last year who never ceased to impress me with their kindness, easy-going nature, and crazy love for all things cocktail
- Meeting the plethora of drink lovers and bloggers that I’ve been in contact with this past year
- Mixing up drinks with Craig and Blair for the Bum’s Lost Caribbean Cocktails panel
- A 2am tasting session with Eric Seed and his “medicine bag” filled with new concoctions that are on the way from Haus Alpenz.
- Live-blogging the whole experience (well, at least between sips)
- Judging way more rums than I’ve ever consumed in a two day period with a slew of rum masters.
And as always, I’ll try to leave you smothered with drink recipes so that you can wash away your sorrow for not attending this year. :)
- 2oz pisco
- 1oz lemon juice
- 2t simple syrup
- 1/2 egg white
- 4 drops Angostura bitters
Shake all but the bitters with ice until your hands are frozen and, ideally, stuck to the shaker. Strain into your glass of choice. Mine was donated to a tall, thin wineglass. Dribble the Angostura on top like little dancing fairies.
- Who out there isn’t making it tales this year? Because if there’s no one, I’m let off the hook for blogging, right?
- For those of you gearing up for next week, what are you most excited about?