Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!
Photo from Kathy Casey Food Studios
Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!
Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.
Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.
Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.
For ticketing information, visit their website.
And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!
-Kathy
Maple Ramos Fizz
Makes 2 cocktails
Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.
3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
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soda water for topping, chilled
Garnish: lemon peel twist
Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.
Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings
1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water
Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.
*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.
Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.
