Editor's Note: The following is a contribution from Valerie Peterson. Read more about her beneath the post.
In dozens of bars, restaurants and other venues New York City-wide, the Manhattan Cocktail Classic is providing an enhanced taste of the spirits world. Liquor companies, mixologists, restaurateurs, cocktail publications, and supporting businesses have been gathering with interested amateurs to discuss and learn about tastes, trends, techniques, and technologies that go into making those tippling sips most satisfying. Since last Friday, no ice cube has been left unturned in the quest for cocktail knowledge within the wealth of seminars, panels, and demonstrations.
David Delaney Jr.
Photo Courtesy: c Valerie Peterson
Events have ranged from the technical (like "Science of Taste and Aroma" and "Bourbon Blending 101") to the virtuous (Here's to Your Health: How to Create Seasonal, Sustainable, and Unique Cocktails" and "Farm to Glass: A New Era in Drinking Responsibility") to the purely decadent, boozy and fun (like the "Gentleman's Cocktail Crawl" and "A Suburban Tiki Safari"). Tipping to New York's long theater tradition, there are even Bowmore Scotch-whisky-infused presentations of Sleep No More, the acclaimed interactive adaptation of Shakespeare's Scottish play.
Dozens of experts have been lending their wisdom and wit to the proceedings. Cocktail historian David Wondrich was among those who spoke about (terrible) classic cocktails; the venerated Dale DeGroff regaled attendees with stories and lore for the benefit of Museum of the American Cocktail. Top bartenders from all over the country--like Angostura Global Cocktail Challenge North American representatives David Delaney Jr. (Still & Stir, Worcester, MA) and Ryan Maybee (Manifesto, Kansas City, MO - Facebook link)--have been shaking and stirring for the crowds.
Zirbenz Stone Pine Liqueur & Friends
Photo Courtesy: c Valerie Peterson
Of course when "behind the bar," business is of primary concern. For the pros and would-be pros, the MCC is giving profitability a priority with such seminar topics as how to craft a cocktail list and how to make money doing it. Of interest to mixologists whose customers demand imagination is the multitude of tastings of new and/or unusual liquors--like Zirbenz Stone Pine Liqueur of the Alps, hinting of Christmas tree in the glass, available in the Haus Alpenz tasting room.
Glace Ice
Photo Courtesy: c Valerie Peterson
Over the course of the MCC, cocktail trends have been suggesting themselves. Sustainability, handcrafting, and local distillation have been much discussed and hibiscus flavor seems to be everywhere--in simple syrups, waters, tequila pops, and liquors (like the new Sorel, an exotically spiced-hibiscus liquor from Jack from Brooklyn). Hot, too are spicy cocktails. Paralleling the nationwide up-tick in piquancy-loving palates, Tanteo hosted a seminar on jalapeno production and how to effectively spice up and balance the heat of a cocktail. And that essential cocktail cooling ingredient, ice, was the subject of more than one seminar, including the informative one by Glace.
In keeping with the conviviality of the cocktail topic, parties have been plentiful--some in combination with other celebrations, like Esquire's Summer Music Issue party with Tanqueray. Of all the gin joints in the world, the historic Stanford White Room at the Lamb's Club made a stunning VIP antechamber for the event. French 75 cocktails greeted guests and Brand Ambassador Angus Winchester perfectly crafted drinks according to individual tastes.
The Manhattan Cocktail Classic events continue through Tuesday.
About the Contributor: Valerie Peterson is the Book Publishing Guide for About.com and author of Peterson's Holiday Helper (Compare Prices) and Peterson's Happy Hour.
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