Highlights from Tales of the Cocktail 2013

As the 11th Annual Tales of the Cocktail took place this past July, it was my 5th journey to one of the world’s largest cocktail festivals. Bringing together industry professionals and cocktail enthusiasts from around the world, Tales of the Cocktail is made up of hundreds of events including seminars, tastings, Spirited Dinners, cocktail competitions and parties. There are so many things to do and it’s impossible to do everything. Even when trying to pick and chose carefully, schedules fill up fast and no matter how hard we try, we still were running from event to event.  Here are the highlights from our 2013 trip.

Day 1:

The Perfect Respite by Perfect Purée of Napa Valley – What a perfect way to start the day – with Perfect Puree smoothies, hangover helpers, antioxidant nibbles and massages. We were relaxed and at peace, ready to face the day.


Auchentoshan Whisky & Whiskers – From breakfast, we were whisked away on a Pedi Cab to Aidan Gill for Men for an Auchentoshan dram, a cocktail and a hand massage. Going from one massage to another was definitely a treat but the best part were the Auchie Highballs with Auchentoshan Classic, cucumber soda and RX Auchie bitters.


Dame Hall of Fame Lunch – LUPEC (Ladies United for the Preservation of Endangered Cocktails) honored five women for their contributions to the cocktail arts and inducted them into the Dame Hall of Fame. Considering that at one time women weren’t allowed in bars, today women are are owning brands and running bars and each of the women took a few minutes to talk about women leading the charge in the industry. Cocktails included a Sake Colada by TyKu, a Mexican 75 by Tres Agaves, a Boulevardier by Zacapa Rum, and others by Lillet, Montanya Rum, Michters, Fernet and Dorothy Parker Gin.


Two quick stops were made before heading off for evening events. The Pernod Absinthe Tasting Green Hour and Becherovka Garden Party at the New Orleans’ Pharmacy Museum featured Becherovka punch as well as candies, pastries and an ice cream float all made with Pernod Absinthe. The Fernet Branca Tasting Room was packed but we squeezed in, got our shot of Fernet Branca Menta and left.