Category Archives: Tales of the Cocktail

Tales of the Cocktail (TOTC) is a five day bartender and mixology event dedicated to the celebration of the craft of the cocktail. This event is based in New Orleans, famous for cocktails such as the Sazerac and Hurricane. Tales of the Cocktail promotes bartender education, networking and preservation of the cocktail.

Seven Deadly Sins - Cabana Cachaca - Duggan McDonnell

Cabana Kiss

Cabana Kiss is the perfect salacious cocktail accompaniment for those lusting for something flavorful. Easy, flirty and sexy; this cocktail is a winner for any late night rendezvous. Originally tasted at Tales of the Cocktail ’09 at the Seven Deadly Sins tasting party. Cocktail mixed and served by Duggan McDonnell.

Seven Deadly Sins - Cabana Cachaca - Duggan McDonnellCabana Kiss – Featured at Seven Deadly Sins “Lust”

1 measure Cabana Cachaca

1/2 measure Fresh Lemon Juice

1/2 measure Simple Syrup

2 Strawberries

2 measures Prosecco

Strawberry Slice Garnish

Muddle strawberries, lemon juice and simple syrup in mixing glass. Add cachaca and ice. Shake to blend and chill. Strain into champagne glass. Top with Prosecco. Garnish with strawberry slice.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

21st Century Gin Q&A

21st Century Gin 104 photo copyright Cheri Loughlin

What can you attribute this recent tinkering of gin to?

  • The resurgence in classic cocktail culture.  Gin was used often.  It’s natural 21st Century Gin 101 photo copyright Cheri Loughlinwe turn to it again.  The other factor is the American palate has an aversion to juniper because it tastes like pine trees so the subtle amount of juniper newer gin spirits.
  • 7 out of 10 bartenders will choose gin to mix with today.  Magazines are featuring bartenders as they do celebrity chefs.  The American palate is growing more complex.  Gin is freaking cool and sexy.  People get excited about gin. 
  • Your mother never drank Bombay Sapphire.  You get a lot of bang for your buck with gin.  Many people are making it.  More spirits are coming out on the market.  More great flavors to work with.  More botanicals.
  • Gin is alive, plucked from the ground.  Just like a painter paints from a colorful palate.

Tell us about the Lady Danger cocktail.

  • We needed to dedicate more time to cocktails to present. We wanted to showcase the spirit.  Hendrick’s Gin, Parfait Amour, Lavendercello, Fresh Lemon Juice.  Simple, sour style cocktail.  Nothing new under the sun, working within the classic base of cocktails. 

Is it appropriate to call new gins ‘new’?

  • Aviation Gin was created to define the 21st Century Gin 102 photo copyright Cheri Loughlinarea it comes from.  Let’s just be obnoxious.  They wanted to make a gin to be affective, damp, savory, full, organic, like Oregon, dry gin that can be sipped neat.  We wanted to take the classics we love and then we had to train bartenders to use it.  Two styles of gin – distilled and compounded gin.  There is also character or flavor designations.  These are focused on flavors.  New western is how Aviation defines itself.  They’ll stick with that until someone else comes up with something that sounds better than that.  Fun and sexy! 

Intoxicologist Note: Aviation Gin tastes wonderful neat! Minty, not too juniper-ish, minty, possibly some anise, vanilla notes

21st Century Gin 103 photo copyright Cheri Loughlin

There are 26 legally defined classifications of whiskey.  There are spirits defined as tequila that don’t taste like tequila.  The same can be said for gin.  There are gins that do not taste like gin.  Tanqueray definitely tastes like juniper.  But there are gins that only taste like citrus or floral defined as ‘gin’.    There are styles of gin and geographically defined gins such as Plymouth Gin.  Gin does not need more laws and regulations ruling more categorization.  The industry does a fine job itself.  Bartenders should be educating consumers at the bar as well.  Everyone doesn’t need to drink gin anyway or it would be boring. 

21st Century Gin 105 photo copyright Cheri LoughlinIntoxicologist Note: Tanqueray 10 neat – sweet, juniper, lime to citrus with essence of peel.  Very nice. 

Empower bartenders; yes.  But there are more consumers.  Classifying correctly may end up confusing consumers more.  It may confuse bartenders even.  Talk about what makes the spirit unique rather than classify and categorize.

Intoxicologist Note: Hendrick’s Gin neat tastes a bit perfume-ish at the start, sweet at the tip of the tongue, light, ironically the larger than life cucumber tone reputation isn’t coming through at the moment, but there is quite a bit of botanical, light herbal.

Intoxicologist Note: Bols 1820 Genever aroma comes across very Cachaca like.  Deep, round, smooth. 

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

 

Paul Pacult: How Good Is Your Palate

Paul Pacult entertains and educates with his seven steps of tasting in the “How Good Is Your Palate” seminar at Tales of the Cocktail ’09. From what the nose knows to what the taste buds pick up in flavor is all packed into this hour and a half session with six clear to brown spirits to sample.

Paul Pacult Seminar 2 photo copyright Cheri Loughlin

The session began by learning about the Pernod Ricard BarSmarts program that teaches about tasting spirits and then mixology. Learning the spirits first is the most basic step to creating cocktails. First one needs to know what base spirits taste like before beginning to marry other ingredients to each other.

Paul created quite a chuckle in the crowd when he mentioned that women are better tasters than men, most likely due to the fact that women have a better sense of smell. He also talked about his year of headaches created through tasting cured through a sit down session with Booker Noe. Helpful hint while sampling learned from Booker Noe: Leave your lips parted while inhaling the spirits to help ventilate the spirits. It cuts the alcohol burn on the nose.

There are seven steps to tasting spirits according to Paul Pacult. When he tastes it is always for enjoyment even though this is his profession as well. He takes 20 minutes per spirit with 15 minutes focused on the smell alone. Smell and taste work hand in hand. When tasting, take two sips. One to clear the palate and the second to actually taste. Soak the spirit into the tongue to decipher the flavor and feel of the spirit.

Paul Pacult Seminar 1 photo copyright Cheri Loughlin

Seven Steps of Tasting:

Don’t think too much. This isn’t rocket science. This is just tasting. Enjoy.

Follow a format to tasting every time. 

Build a reference library in your head. 

Taste blind whenever you can. Don’t allow labels or price sway your basis of taste. It isn’t about price, label or pedigree. Tasting blind keeps your senses sharper. Keep things simplistic.

What does the spirit NOT have in it.

Do not overtax your palate. Paul tastes a max of 10.

Taste as much as you can responsibly as often as you can. Taste flights at bars whenever available. Taste the spirits at a pace that is healthy and consistent.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.