Thinking Outside the Glass

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Tales of the Cocktail

Thinking Outside the Glass Tales of the Cocktail, 2014

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LEXICON
GRAMMAR
LANGUAGE
MORE DELICATE
LESS DELICATE

USE OF TOP QUALITY INGREDIENTS,
PRODUCTS, TOOLS AND TECHNIQUES IS
CONSIDERED GRANTED
ALL INGREDIENTS HAVE SAME CULINARY
VALUE REGARDLESS OF THEIR PRICE
NEW WAYS OF SERVING COCKTAILS ARE
PROMOTED

TECHNOLOGY IS SUPPORT TO
DEVELOPING NEW DRINKS
TASTE IS NOT THE ONLY SENSE TO BE
STIMULATED, THE MORE SENSES YOU
STIMULATE, THE MORE GUEST WILL
REMEMBER
LOOK AT THINGS WITH CHILDREN EYES
PUSH IS FUEL OF CREATIVITY

RESEARCH
UNCONCIOUS
INGREDIENTS
NATURE
ART
HISTORY
SCIENCE
DESIGN
LITERATURE
AWARENESS IDEA
LANGUAGE
PRODUCT
PLACES
STYLE
EXPERIENCES
PEOPLE
INSPIRATION INTERPRETATION

PURPOSE
INTENSITY
AROMA
TEXTURE
MOUTHFEEL
TEMPERATURE
DILUTION
FEEL
STYLE
SERVICE WARE
PEOPLE
PROTOTYPE
TASTING
REVISION
TESTING
FEEDBACK
SERVICE
COST
CALCULATION
SUPPLIERS
LOGISTICS
EXECUTION LISTED
COCKTAIL
EVOLUTION

WHO INVENTED THE WHISKY SMASH?
EXISTING
CONCEPT ADDITION NEW DRINK
||| 1862 ||||||||||||||| 1987 ||||||||||||||||| 2008 |||
IT IS NOT IMPORTANT TO BE THE FIRST,
IT IS IMPORTANT TO CONCEPTUALISE

DEFINE LOOK & FEEL
LESS IS MORE
TIMELESS
UNDERSTANDABLE
DOABLE & VIABLE

INNOVATIVE
PRACTICAL
CLEAN
FLAWLESS
OPERATIONAL

FLUENCY
ORIGINALITY
FLEXIBILITY
ELABORATION

‘’IF YOU ALWAYS DO
WHAT YOU ALWAYS DID,
YOU ALWAYS GET, WHAT
YOU ALWAYS GOT !‘’

THANK YOU
VERY MUCH
FOR YOUR ATTENTION !!!
ALEX.KRATENA@LANGHAMHOTELS.COM

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Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon. * You know what herbs I'm talking about.

Jamaica's Influence on Cocktail Culture-Presentation

Tales of the Cocktail

Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way. There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar. Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars. This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.

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Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.

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Tales of the Cocktail

There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha. And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."

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Tales of the Cocktail

A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant. Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees. The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!" The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom. The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).

MMA: Multiple Malt Ambassadors Face Off!- Presentation

Tales of the Cocktail

When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System. The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.

Myths of Precision-Presentation

Tales of the Cocktail

Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present! In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!

Around the World in 80 Staves

Tales of the Cocktail

Chemophobia #sedtalks -Presentation

Tales of the Cocktail

The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands. Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins. In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts. While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?

The Audacity of Sourced Whiskey

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Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map. Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars. Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you. Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.

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As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively. Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity. So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster. Get it wrong and you could end up making no one rich but the lawyers. Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!

Whats the Right Deal to Take?- Presentation

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Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that. Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade. Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!

To Batch or Not to Batch?- Presentation

Tales of the Cocktail

Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.

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Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips. In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery! No prior experience is necessary and those with experience will still learn something from this panel. Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.

Stylish Service: Flair for Mixoligists- Presentation

Tales of the Cocktail

Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!

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Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in. But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo! Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello. There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios. (Oh - and the best frozen drinks you've ever had!)

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Tales of the Cocktail

Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.

On Creating Cocktail Citrates and Elixirs- Final Presentation

Tales of the Cocktail

Rye was once a powerhouse of the whiskey world, but America’s changing palates and Prohibition put an end to that...until now. Thanks to the current craft spirits renaissance and an army of cocktail focused bartenders, rye and the classic libations it inspired have made a triumphant comeback. “Maryland Rye” once existed as a beloved and widely marketed style appreciated throughout the country, as storied in its history as Kentucky’s own bourbon. How did such a booming industry slowly get proofed out of national prominence? How do we recognize and support new craft whiskies with a sense of place and purpose? We’ll explore some of the social, agricultural and economic forces that wiped this distinct regional style of a great American spirit off the face of the earth. Join Baltimore bartender Doug Atwell (managing partner, Rye) as he leads a discussion on the appeal and process of bringing Maryland rye back from the brink of extinction. This seminar will feature the expert opinions of owner-distillers Allen Katz (New York Distilling Company and Baltimore native), Ned Wight (New England Distilling Company) and Ben Lyon (Lyon Distilling Company). This seminar will also feature a historic Maryland punch, whiskey tastings, and the first public industry tasting of New York Distilling Co.’s Ragtime Rye.

Maryland Rye: It's History and Future

Tales of the Cocktail

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Improved sustainability in your bar-Presentation

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Scotch Whisky's Imagined Past #sed talks-Presentation

Perfect Frozen Drinks: Science and Practice-Presentation

On Creating Cocktail Citrates and Elixirs- Final Presentation

Maryland Rye: It's History and Future

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