Five Great Cocktails from MOTAC


ASHLEY HYMEL (this article was published October 2012)

Jeff Beachbum Berry at the Southern Food and Beverage Museum and The Museum of the American Cocktail. Photo by Ashley Crumholt.

The Museum of the American Cocktail hosts events in New Orleans and Washington, DC on a regular basis. Visit the website for more information on these fun events.

The Museum of the American Cocktail’s The State of the Art event that took place a day before this 2012’s Tales of the Cocktail started was a perfect opportunity to interact with some of New Orleans’s best bartenders in a unique environment. The bartenders served up signature cocktails from their individual stations, which were situated in various locations inside the museum. Tasters imbibed amidst intriguing artifacts and the sounds of chatter and drink-making.

The atmosphere was palpably energetic, yet laid-back. Bartenders were eager to delve into details regarding the inspiration for or taste intricacies of their drinks. They were also completely approachable and willing to small talk. Socialization among attendees was also common, especially after they had been to a few stations.

The drinks were as charismatic and diverse as their makers; the beautiful presentation almost made me regret having to destroy them via digestion. Almost. In order to alleviate my guilt, I had pictures taken:

BEET AND COMPANY

By Christine Jeanine Nielsen

  • 2 oz Barsol Pisco
  • .5 oz amber agave nectar
  • 1 oz lemon juice
  • .25 oz beet juice
  • egg white

GIN BLU

By Blake Kaiser

  • 1.5 oz Hendrick’s gin
  • .75 oz lemon juice
  • .75 oz simple syrup
  • 10 blueberries

TOMMY CARBONE

By Geoffrey Wilson & Steve Yamada

  • 1.5 oz Pierre Ferrand 1840
  • .75 oz Pierre Ferrand Dry Curacao
  • 1.5 oz Homemade Pineapple Shrub

ONE PARTICULAR HARBOR

By Tiffany Soles

  • 2 oz Appleton Estate Reserve rum
  • 1 oz lemongrass-ginger syrup
  • 2 barspoons Perfect Puree Carmelized
  • Pineapple Puree
  • Sparkling Coconut Water

CAMPARI ALL NIGHT LONG

By Star Hodgson

  • 1.5 oz Campari
  • .5 oz Hendricks
  • .75 oz Lime Juice
  • .5 oz Lemongrass & Rosemary Syrup
  • Pinch Habanero Lime Salt

THE SNAKE CHARMER

By Bazil Zerinsky

  • 2 oz Hendricks Gin
  • .75 oz Red Chile Demerara Syrup
  • .75 oz Lemon Juice
  • 2 drops Orange Flower Water
  • Ginger Beer Float & a lemon twist

THE EXPENSE ACCOUNT

By Rhiannon Enlil

  • 1.5 oz Plymouth Gin
  • 1 oz Lime Juice
  • .5 oz Becherovka
  • .5 oz Honey Syrup (2:1)
  • 10 drops Orange Blossom Water

I highly recommend that everyone attend at least one Museum of the American Cocktail event. If you are a college student, you will be amazed to discover that dive bars are not representative of drinking in the civilized world. If you are an experienced drinker, you will appreciate the opportunity to discuss drinks and bars with amazing bartenders and other attendees. If you are from out of town, you will get the chance to experience a piece of New Orleans’ affable culture without massive crowds. If none of these apply to you, the worst case scenario is that you end up trapped in a room with lots of alcohol, food, great people, and amazing pieces of Southern history.


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One thought on “Five Great Cocktails from MOTAC

  1. Pingback: Cocktail-Making Made Easier: The Pineapple Corer |

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