During the discussion, each panelist expounded on where bartending and cocktails have come from, where they are now and where they’re heading, plus they revealed their thoughts on current trends, both good and bad. And because it’s not the MCC without a drink in your hand, the esteemed trio was kind enough to craft us some cocktails. Toby created his “father’s gin and tonic,” which replaced tonic water with quinine syrup; Tony wowed the crowd by doctoring a simple vodka soda with a dose of perfumy aromatics and Karin created a layered cocktail with blackstrap rum.

Below we’ve pulled out some interesting highlights from each panelist.

Tony Conigliaro

Tony says if it’s good, it will stick. So time will tell what’s legitimate and what’s just a fad. Tony talks about sensory experiences, and how the order in which you smell and taste things can affect your overall perception of the food or drink. Even certain music can affect how you perceive tastes and aromas. He mentions that carbonation in particular separates and highlights aromas and flavors, and the mineralogy in different carbonated waters can affect mouthfeel, etc.

Toby Cecchini

Toby wonders if craft cocktails are just a trend. He thinks no. We’ve come a long way since beer and a shot. That 25-year-old bartender making a cardamom-chamomile-hibiscus old fashioned is silly, but it’s also uplifting. The current craze can’t last forever, but when the wave breaks, we’ll be higher than when we started. We’ll be in a better place overall.

Karin Stanley

Karin says we’re doing things now that we did in 1890 as well as things that have never been done before. It’s exciting to pull the best stuff from our past while forging a future. Just as there’s now such an interest in classic drinks and techniques, it will be interesting to see how future generations respond to what we’re doing.

Photo: societeperrier.com

Also see:
- Manhattan Cocktail Classic: The Gala
- Manhattan Cocktail Classic: Diplomatico Rum, Amor y Amargo and Cooking with Angostura
- Manhattan Cocktail Classic: Count Negroni’s Birthday Bash

DJ Questlove provided the music, and food trucks provided the food. Cocktails included classic and barrel-aged Negronis as well as carbonated Negronis and the bourbon-based Boulvardier. For the impatient, Negronis were also on tap.

Here’s a look at the Campari-fueled event.

Photos by Gabi Porter and Belathee Photography

Also see:
- MCC: The Gala
- MCC: Diplomatico Rum, Amor y Amargo and Cooking with Angostura

In the second floor kitchen, chefs created a variety of Angostura-fueled dishes, including breakfast biscuits, mini burgers, mac and cheese bites, glazed nuts and even ice cream. To keep ice cream wait times at a minimum, The Aviary’s Craig Schoettler manned the liquid nitrogen. The purpose of the cooking demonstrations was to show Angostura’s versatility: it’s not just a cocktail ingredient, but a handy flavor enhancer in the kitchen as well. But drinks weren’t forgotten, as Angostura also sponsored the official lounge bar. Our favorite drink: an aged tequila old fashioned with demerara sugar and bitters.

Ron Diplomatico’s table was showing off the new Diplomatico Ambassador Rum, which is aged for 12 years in used bourbon casks before moving to sherry casks for another two years. Though a two-step aging process isn’t entirely unique, Diplomatico Ambassador clocks in at 94 proof, which is rare. We got to sample the spirit, and are happy to report that it is delicious. Lots of raisin and dark fruits come through nicely from the sherry casks, and the higher proof is tempered by the 14 years in oak. The rum will hit the market this summer and retail for $250.

Next on the list was visiting Amor y Amargo, the East Village bar that’s backed by Bittermen’s Bitters. With vermouth on tap and a back bar to make any bitters aficionado envious, it was a great spot for sampling some esoteric bottles and cocktails. We tasted through the lineup of Bittermen’s potable bitters, which were lessons in finding restraint amongst huge flavors. And our favorite cocktail of the night was definitely the Eight Amari Sazerac. If you get a chance, check out Amor y Amargo. But get there early, as it’s roughly the size of an NYU dorm room.

Also see:
- MCC: The Gala
- MCC: Count Negroni’s Birthday Bash

Upon entering the Gala, attendees were treated to a huge William Grant and Sons bar, with Charlotte Voisey and others pouring cocktails featuring Milagro Tequila, Hendrick’s Gin, Lillet, Hudson Whisky and more. That entry point branched off in all directions, with bars stashed on four floors and in all corners of the library. Fortunately, snacks lined most hallways, and Perrier provided some hydration between cocktails.

Highlights included the Campari bar, which served three variations of the Negroni, including a bottled, carbonated cocktail. New York’s PDT bar had its own room and served hot dogs alongside its cocktails, and Beefeater Gin’s bar was pouring martinis next to a table serving thousands of fresh oysters.

Given the massive scope of the party and all that stimuli, it was difficult to capture it all. Plus, when both hands are needed for holding food and drink, the camera mostly stays in the pocket. But below we’ve captured some visual evidence of the Gala.

Also see:
- MCC: Diplomatico Rum, Amor y Amargo and Cooking with Angostura
- MCC: Count Negroni’s Birthday Bash

Creators of the three best cocktails will win cash prizes of $1200, $600 and $400, and the winning drink will be featured on the Partida website.

This should be a fun challenge. Partida’s Reposado Tequila is one of our favorites, and if you’re keeping score, F. Paul Pacult called it “The Bentley of Reposados.”

Bulleit Bourbon traces its roots back to the 1830s, when founder Augustus Bulleit first produced the whiskey in Kentucky. After his untimely disappearance, production ceased, and the market was Bulleit-less until 1987, when great-great-grandson Tom Bulleit stepped in to revive the family legacy. For many years it was only distilled in tiny batches, mostly for family and friends, until it was officially relaunched in 1999. It remained a relatively difficult-to-find whiskey until joining the Diageo portfolio. Bulleit is now distributed in all 50 states and is a fixture in many bars. The company even launched Bulleit Rye in early 2011.

Bulleit Bourbon is distilled and aged for at least six years, and it’s famous for its high rye content. While most bourbons contain just 10 to 12 percent rye grains, Bulleit Bourbon is comprised of 28 percent rye, which accounts for its bold and spicy character. Before bottling, the final 90 proof product is formulated by mingling two or three distillates to ensure consistency in taste and aroma.

On the nose, Bulleit Bourbon is full of oaky char, vanilla and rye. Take a sip to find flavors of caramel, vanilla, honey and smoke. There’s a definite spicy bite, but coming from the rye grains, it’s complex and flavorful, rather than hot and alcoholic. It finishes smooth and mellow, with traces of honey and baking spices.

Bulleit Bourbon is a heavier, more complex bourbon than many of its similarly-priced competitors. It doesn’t have the sweet, easy-going nature of, say, Maker’s Mark, but that’s why we like it so much. It’s a bold, spicy bourbon that walks the line between wild and elegant. It’s a solid choice for sipping neat – though an ice cube doesn’t hurt – and its upfront character stands up in cocktails (even traditional rye drinks), where it won’t be overwhelmed by additions like sweet vermouth or ginger beer.

Stats:
- 45% Alcohol by Volume
- $25

Like that? Drink this:
- Jefferson’s Bourbon Review
- Russell’s Reserve Bourbon Review
- Eagle Rare Single Barrel Bourbon

Attendees at each event will receive complimentary Tales of the Cocktail Tasting Room wristbands, which are worth their weight in whiskey. You’ll also get a vintage Herbsaint poster to dress up your walls, and you’ll be entered into a drawing for a spot in the new Bar Owner series, a three part seminar on how to open your own bar without screwing it up. Presented by BarSmarts and Pernod Ricard, and led by Dushan Zaric and Philip Duff, these seminars will cover everything from developing your concepts to finding locations to marketing your bar. It’s certainly a can’t-miss series, should you be interested in turning your drinking habit into a business venture.

THE TEXAS TOUR

Monday, May 7th
Dallas
The Windmill Lounge
1pm

Tuesday, May 8th
San Antonio
Esquire Tavern
1pm

Wednesday, May 9th
Austin
Drink.Well
1pm

Thursday, May 10th
Houston
Grand Prize
1pm

RSVP to ann@talesofthecocktail.com.

We sifted through the clutter, and below we’ve rounded up a few of the best recipes for the Kentucky Derby and Cinco de Mayo.

That said, should you happen to fashion a delicious tequila julep or bourbon margarita served in a taco shell, be sure to let us know.

CINCO DE MAYO COCKTAIL RECIPES

Carpe Dia Blackberry Smash Cocktail

2 oz Milagro Añejo Tequila
1 oz fresh lime juice
¾ oz agave nectar
5 Blackberries
2 Sage leaves
3 dashes barrel-aged bitters

Muddle fruit and herbs, add all other ingredients.Shake with ice and strain into rocks glass with ice. Garnish with taragon mint sprig.

Jaja Cocktail

3 oz Tequila REVOLUCION 100 PROOF Silver Tequila
1 oz fresh lime juice
1 oz ginger simple syrup
1 oz club soda
6 mint leaves
3 Cucumber slices

Muddle mint and cucumber with ginger simple syrup. Add tequila and lime juice, then shake with ice. Strain over fresh ice into a rocks glass and top with club soda. Garnish with cucumber slices.

Tamarindo Margarita

2 oz Tequila Avión Silver
1 oz Grand Marnier
1/2 oz lime juice
1/2 oz orange juice
1/2 tsp tamarindo puree
1 tsp sugar

Rim glass with coarse salt and chili powder. Garnish with lime wheel and tamarindo peel.

KENTUCKY DERBY COCKTAIL RECIPES

Basil Hayden’s Triple Crown Julep

4 parts Basil Hayden’s® Bourbon
4 chopped Strawberries
10 spearmint leaves
4 lemon wedges
1 part Water
2 tbsp. brown sugar

Muddle brown sugar and water to dissolve sugar. Add chopped strawberries, lemon wedges and mint leaves, and muddle. Add Basil Hayden’s and shake, then add ice and shake again. Strain cocktail over crushed ice and garnish with a mint sprig and strawberry.

Classic Mint Julep

2 oz bourbon
1/2 oz simple syrup or 1 barspoon powdered sugar
8-10 mint leaves

In a Julep cup or rocks glass, lightly muddle the mint and sugar. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice and garnish with a mint sprig.

Kentucky Colonel

2 oz bourbon
3/4 oz Benedictine
lemon peels

Stir bourbon, Benedictine and lemon peel with ice until cold, then strain into a cocktail glass. Express oils from fresh lemon peel, and drop in.

First up was the Nolet’s Silver New Fashioned (pictured), which paired Nolet’s Silver Dry Gin with sour cherry marmalade and Angostura Bitters. It was tart and refreshing, and the marmalade married well with the floral gin.

Next came the Blueberry Gimlet, which uses blueberry lime preserves that pair well with the gin’s unique botanicals like rose, peach and raspberry.

Nolet’s Silver Blueberry Gimlet

1.25 oz Nolet’s Silver Dry Gin
1 oz blueberry lime preserves
.5 oz fresh lime juice

Shake all ingredients with ice, then strain into a cocktail glass. Garnish with fresh lavender leaves.

The third installment of Nolet’s Cupboard to Cocktail Program was the Silver Solstice. This complex little number paired Nolet’s Gin with Sweet Serenade banana jam, maple syrup, lemon juice and peppercorns. It’s meant to accompany warm summer evenings, but the comforting combo of banana jam with maple syrup seems a natural fit on colder nights as well.

Nolet’s Silver Solstice

1.25 oz Nolet’s Silver Dry Gin
.75 oz banana jam
.5 oz maple syrup
.5 oz fresh lemon juice
4 peppercorns

Muddle peppercorns in a mixing glass. Add remaining ingredients and shake with ice. Fine strain into a cocktail glass and garnish with a lemon twist.

Thanks to Nolet’s for stocking our cabinet with a litany of fun ingredients. Using marmalades and jams as sweeteners is a creative way to add intricate flavors to cocktails, and small touches like peppercorns and lavender pedals can greatly enhance the aromatics of a drink.

Like that? Drink this:
- Hendrick’s Gin Cocktail Recipes
- The Jasmine Cocktail Recipe
- Oxley Gin Summer Cocktail Recipes

Captain Morgan Black Spiced Rum clocks in at 94.6 proof, well above the 70 proof original. It’s geared toward those who prefer bolder sipping spirits like whiskey and want a spiced rum that delivers more flavor while standing up in cocktails.

Captain Morgan Black is produced from Caribbean blackstrap rum and other ingredients like clove spice and cassia bark. After distillation, it’s finished in double charred blackened oak, which smoothes out the spice and adds a more discernible oaky note than the original. It’s less sweet, but still offers plenty of clove and cinnamon spice, plus lots of oaky vanilla. The flavor varies considerably from the sugary 70 proof version, which is good, because simply offering a higher proof spirit would be redundant, given the brand’s already-available 100 proof Captain Morgan 100.

In addition to drinking it straight or on the rocks, Captain Morgan Black hopes to find its way into more elevated cocktails like the Old Fashioned. We’ll see if that takes hold, or if consumers continue to associate the Captain Morgan brand as a mixer for Coke and ginger ale.

Captain Morgan Black Spiced Rum is available nationwide at a suggested retail price of $21.99 for a 750ml bottle.

Have you tried it yet? If yes, let’s hear your thoughts.

Like that? Drink this:
- The Lash Spiced Rum Review
- Blackbeard Spiced Rum Review
- Malibu Red