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Tales of the Cocktail

Tales 2011

by Michael Dietsch on July 18, 2011 · 2 comments

in Cocktail happenings,Tales of the Cocktail

This week marks the beginning of Tales of the Cocktail. In its ninth year, Tales opens on Wednesday with a set of professional seminars, and then on Thursday, seminars for the general public begin.

I would like to be blogging excitedly right now about the events I’ll be attending and covering, but I will not be at Tales this year. Let me flash back a year and give a little context that might help explain why. Last year, I was at Tales, and I had a great week, even presenting a seminar for the first time.

Strangely, though, as hot as it was in New Orleans last year, it was even hotter in Providence and I left my poor wife at home to suffer while I caroused, ate way too much, took a few too many spins at the Carousel Bar, and made much merry.

This year looks like much and more of the same kind of weather. Right now, for example, it’s 86º in Providence, and 77º in New Orleans. (And raining. Ha!) Tracking the forecast over the next few days shows a roughly equivalent level of misery in New Orleans and Providence. 87º, 93º, 92º, 87º, 88º. Those temperatures appear on both five-day forecasts, the only difference being the order in which they’ll befall each city.

The biggest difference this year, of course, is that we’re expecting a baby.

I had to make a decision in the first part of the year about whether to attend Tales, and this thought — that Providence might well be as steamy as NOLA — was at the front of my mind. Jen’s pregnancy is proceeding very well, luckily. She and the baby are both doing great. But we couldn’t have assumed that, five or six months ago, when I would have been applying for a media pass and making travel and hotel arrangements.

Third trimester, 90º+ weather. Sounds like hell.

When I’m at Tales, I’m not always easy to find. Sure, I carry my cell around everywhere, but my AT&T reception in NOLA is sketchy. There are areas within the Hotel Monteleone where I get no reception at all. Events during Tales take me to various venues in the city — and those are the official events. Because these events feature alcohol, they’re sometimes loud and crowded–not great places to take an emergency phone call. And in addition to the official events, I often decide on a whim to have lunch at Coops, take dinner at Lüke, or enjoy a cigar and a cocktail at the French 75 Bar.

With the forecast as it is, and with Jen having a ninety-minute commute in each direction, my choice wasn’t a difficult one to make.

The chances that Jen might need me to be suddenly be at her side during the next five or six days are pretty low, and thank whatever deity you worship for that. But if she did need me and couldn’t find me, I would feel like the world’s biggest asshole.

I’ll miss Tales this year, and I’ll especially miss catching up with friends. But there’s more than Big Fun at stake. Those who’ve never been might think it’s just a giant party, but the opportunities to actually learn a few things, meet influential and important people in the industry, and get your name and face in front of people who matter — those are immeasurable advantages of being in New Orleans in mid July every year. Jen feels bad that I’m missing it this year, and this post might well make her feel a little worse, but my regrets are few.

I’ll mix a Sazerac tomorrow or Wednesday, lift it in the general direction of New Orleans, and start scheming for 2012. After all, that’ll be TotC’s 10th anniversary, and I’m sure it’s going to smoke.

Sazeracphoto © Jennifer Hess. All rights reserved.

And we’ll be a little more careful and try not to make Baby #2 between now and then.

2 comments

How sad. I log in to my blog’s dashboard so infrequently these days that it doesn’t even remember who I am anymore. But! That doesn’t mean nothing’s going on. Oh, there’s plenty going on.

Happy Anniversary, Baby

I completely missed the fact that A Dash of Bitters turned five last month. I normally spend some time at my blogiversary looking back at the previous year and forward to the year ahead. But oh man, the last year was one of some major churn. I seem to recall that I was, albeit briefly, actually behind the stick in 2010, working my ass off, climbing a steep learning curve, and generally having a great time, and I’m still just like wha? That happened?

More exciting was the presentation I led at Tales of the Cocktail, which now seems like a million years ago, on the topic of introducing basic mixology to rookies. I was pleased to have one of the foremost experts on the subject at my side that day, Robert “Drinkboy” Hess, along with Adam Lantheaume, proprietor of the Boston Shaker, a wonderful Massachusetts shop that sells drink paraphernalia and teaches cocktail classes for newbies.

What I never expected was that the Cocktail 101 idea would become a thing that I write about every week, but thanks to my editor, Maggie Hoffman, and the other fine folks at Serious Eats and Serious Drinks, that’s just what’s happened.

But now for the looking-forward part, and if you thought I was giddy with excitement last year, you ain’t seen nothing yet.

One Dead Rabbit

If you follow me on Twitter or Facebook, you already know the biggest thing that’s happening around here these days: my wife and I are expecting our first child this year, in September.

This has meant a few changes to our drinking rituals, as you can imagine. Jen is abstaining entirely right now. We’ve yet to decide whether rare, small portions of beer or wine are safe, later in the pregnancy (and that choice will probably remain entirely our business at any rate), but she’s off spirits and cocktails–not just through the pregnancy but while she’s nursing, as well.

For me, it’s also meant changes, and that will probably be a post in itself at some point. I tend to drink more when I have a drinking buddy, and now that my main one’s off the market, I’ve found myself slowing down. However, I’m also perfectly happy to drink an Old Fashioned (or two) every evening, which isn’t exactly interesting to write about.

So to keep things moving along, I’m planning to feature a new drink a week here, starting next week. Since I’ll be whipping up NA cocktails for Jen, expect some of my drinks of the week to be mocktails.

I also have some product reviews to work on, and I hope to feature those each week as well. I want to tackle new projects, such as milk punch. Erik Ellestad has several recipes up at Underhill Lounge. Honestly, I was skeptical about milk punch, but then Misty Kalkofen served us some at Drink one night, and I was hooked.

I want to sample new ingredients, whether that’s spirit categories that are somewhat new to me, or just bottlings I’ve never tried. And, finally, Ad of the Week will probably come back in some fashion, although I haven’t decided how yet.

Oh, and I should probably get back into this Mixology Monday thing at some point. It’s been months.

4 comments

  1. Enough already with the early-morning Tuesday flights. Next year, if I need to be at Tales on Tuesday, I’m arriving Monday afternoon or evening. Also, it’s impossible to get a drink at 6am in my home airport.
  2. Always eat when you’re offered food, especially if said food is free. You’ll be drinking the rest of the day; you need something to absorb the booze.
  3. Ditto for water. The bottles of Fiji they offer at every session and in every tasting room? I drink more bottles of Fiji water in five days at Tales than I do the rest of the year.
  4. You really don’t have to finish every drink that’s offered at seminars. I relearn this lesson every year, and will probably continue to relearn it.
  5. The Cocktail Apprentices, or CAPs, work their asses off. They deserve to be thanked by name at every panel, by every moderator. I saw Eric Seed do this on the Full Proof/Overproof panel and vowed to do it at mine. For the record, ours were Frank Cisneros, Hal Wolin, and Lou Bustamante.
  6. Enough already with the early-morning Monday flights. I was bored, bored, bored on Sunday (in part because I blew all my money on Tales and couldn’t go to Cure or Cochon). Also, it’s impossible to drink in the airport at 6am. Hell, it’s nearly impossible to eat in the airport at 6am, assuming you want hot food. Either leave after the last panel Sunday or leave later on Monday and find something to do Sunday night.

3 comments

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