Anyone
who's attempted to create a cocktail phenomenon knows the difficulty of
balancing the flavors of widely disparate ingredients. The margin between
sublime and repugnant is narrow and often measured in drops. The more attempts
you make, the more appreciation you're bound to develop for those who've tried
and succeeded.
Aspiring
mixologists have several sources in which to immerse themselves in the classic
cocktails, the first is the recently opened Museum of the American Cocktail in
New Orleans. Conceived and operated by such libation luminaries as bartender
extraordinaire Tony Abou-Ganim, Dale DeGroff, Esquire's Dave Wondrich and
cocktail maven Ted Haigh, the Museum is a repository of drink making lore and
artifacts and a center of higher learning. Mixology symposiums and exhibitions
are regularly scheduled and delivered by a host of distinguished
"cocktailians."
Another
option is Southern Comfort's Tour of the Cocktail. Now in it's fourth season,
it brings together the best and the brightest drink authorities for a three-day
celebration in New Orleans. There are book-signing events, cocktail samplings
and the assembled dignitaries host spirit dinners at the restaurants around the
city.
For
anyone looking to receive a doctorate in mixology needs to attend the Beverage
Alcohol Resource (BAR) Intermediate Program for Spirits & Mixology in New
York City. BAR is the leading and most innovative source of authoritative
information on spirits and mixology. Attendees take part in four days of
intense and thorough instruction taught by Dale DeGroff, Doug Frost, Steven
Olson, Paul Pacult, and David Wondrich.
There
is no more comprehensive program available, or a more esteemed faculty to teach
such a course. Combined these heavyweights have over 100 years of hands-on
experience (90 years of which are Paul's). Among the subjects covered are how
taste spirits like professionals; the histories and pedigree of each spirits
category; how to mix drinks in light of cocktail history and what's happening
today; what makes a great bar, a great bar; how to best use the tools of
bartending and of course how to create superior mixed drinks.
Those
looking for more of a hands-on education on the crafting of classic drinks need
attend the weekend immersion course taught by Gary Regan called "Cocktails in
the Country." Born with a face made for radio, Regan has become one of the most
respected and recognized authorities on cocktails. His books on the subject are
"must reads." Held ten times a year in upper New York, the program has
attracted professionals from every level of the industry and with varying
degree of experience. Not surprisingly the reviews are unanimously rave.
"In
part, I'm attempting to make this a safer country in which to live," contends
Regan. "Recently a close friend ordered a Side Car made with bourbon. What the
poor fellow got nearly took his life. The bartender had switched out the
Cointreau for the bourbon, instead of the brandy. See...we are all at risk."
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