July 15th, 2008
From what I’ve heard, there is a sizable contingent of Boston-area bartenders, writers and cocktail enthusiasts heading to New Orleans this week for Tales of the Cocktail. I’m looking forward to running into my fellow New Englanders wherever I go, whether it’s the panel on gin called “Juniperlooza: A Journey Deep into the Heart of Mother’s Ruin,” the French 75 bar at Arnaud’s or the cemetery where part of Easy Rider was filmed.
New Orleans is still doing some serious rebuilding and repopulating three years after Hurricane Katrina, and for me and a lot of other attendees, Tales is partly about showing the natives some moral support and generating some cash for the restaurant and hotel employees who make our good times roll.
So leave a nice tip for that Sazerac, which, in case you hadn’t heard, was just declared New Orleans’ official cocktail by the Louisana legislature (thanks in part to Tales organizer Ann Tuennerman). Writer, bon vivant and New Orleans native Chuck Taggart, whom I’m looking forward to seeing again this year, writes lovingly about the Sazerac here. Scroll down a bit for the recipe, and be sure to follow it to the T if you want to taste the real thing.
I’ll be drinking Sazeracs (and Obituaries and Vieux Carrés) this week and blogging from the Crescent City.