If you are going to be in New Orleans, Louisiana on July 21, 2011, join Luxury Experience’s Mixologists (aka The Spirited Travelers) Debra C. Argen and Edward F. Nesta and Chef Michael Stoltzfus for a Spirited Diner® at Coquette Bistro Wine Bar, where the theme for the evening is “The Language of Flowers and Herbs and their Meanings in Life, Cocktails, and Cuisine” as part of the Tales of the Cocktail 2011 festivities.

Coquette’s Chef/Owner Michael Stoltzfus, together with Guest Mixologists Debra C. Argen and Edward F. Nesta (aka The Spirited Travelers), will tell a tempting and interesting tale through innovative culinary and cocktail preparations utilizing herbs and flowers with emphasis on the meaning of the herbs and flowers used.   

Bar Chefs Edward and Debra 

When Victorians wanted to send secret messages to their friends, loved ones, or even to their foes, they used the language of herbs and flowers to convey their sentiments and deepest feelings; a bouquet was not merely a collection of pretty flowers or herbs, rather it was a code to be deciphered by the recipient. 

• Fee Brothers   
• G’Vine Floraison   
• Leblon Cachaça   
• Mount Gay Rum   
• Vermont Spirits Gold Vodka   
• Scorpion Mezcal   
• Milagro Tequila Reposado 
  
• Karlsson's Gold Vodka    
• Citadelle Gin   
• Esprit de June Liqueur     

Chef/Owner Michael Stoltfus

Welcome Cocktail – Good Times to Come
Champagne, G’Vine Floraison, Pineapple Juice, Chamomile Tea and Thyme Simple Syrup, Thyme garnish  

First Course
Lamb Loin - honey lavender vinaigrette, pickled ramps, local greens

Pairing Cocktail – Getting to Know You
Leblon Cachaça, rosemary vinegar, Fee Brothers Lavender Water, honey water   

Second Course
Oyster Stew - squash blossom, artichokes, fresh chorizo

Pairing Cocktail - Flattery Will Get You Everywhere 
Mount Gay Rum infused with fennel, Galliano, clam juice, light cream,
fennel frond garnish  

Third Course
Watermelon & Mint - various preparations

Pairing Cocktail – Flirtatious
Vermont Spirits Gold Vodka, watermelon juice, lime juice, mint and
basil simple syrup, Fee Brothers Rhubarb Bitters, hibiscus sugar  

Fourth Course
Local Fish - sweet corn "risotto," celeriac, tarragon

Pairing Cocktail – Smitten
Scorpion Mezcal, sweet corn, agave nectar, lime juice, Grand Marnier,
tarragon   

Palate Cleansers - Beauty and Elegance
Beauty - Karlsson's Gold Vodka, Hibiscus Flower, Simple Syrup,
Black Pepper, Fee Brothers HIbiscus Water
Elegance - Esprit de June Liqueur, Jasmine Tea, Simnple Syrup,
Fee Brothers Jasmine Water

Fifth Course
Wagyu Beef Short Rib - heirloom tomatoes, chimichurri 

Pairing Cocktail – Joyful 
Milagro Tequila Reposado, grilled tomatoes, cilantro, parsley, garlic,
lime juice, candied sun dried tomato   

Sixth Course
Peach and Buttermilk Tart - thyme ice cream, BliS maple syrup  

Pairing Cocktail – Happily Ever After
Citadelle Gin, peach nectar, thyme infused light cream, maple syrup,
Fee Brothers Orange Blossom Water, edible orange rose petal    

Date:               Thursday, July 21, 2011
Time:               8:00 pm – 10:30 pm
Dinner Price:   $100   

Tales of the Cocktail 2011

For information on New Orleans, please visit the website: www.NewOrleansCVB.com.