Luxury Experience Magazine presents exciting cocktail recipes from the Tales of the Cocktail 2008 that was held in New Orleans, Louisiana.

Whet your whistles, prepare your palates, and get your shakers ready to mix up a few cocktails with recipes from Paul and Ann Tuennerman aka Mr. and Mrs. Cocktail, Charlotte Voisey, Natalie Bovis-Nelson, The Fabulous Shaker Boys, Jimbo Walker, Chris Patino, and of course, The Spirited Travelers aka Debra C. Argen and Edward F. Nesta that the lucky attendees of the Tales of the Cocktail 2008 sampled during the 5 day culinary and cocktail event that took place in New Orleans from July 16-20, 2008.

The Cocktail Recipes

After months of hard work spearheaded by Ann R. Tuennerman, Founder of the Tales of the Tales of the Cocktail, the Sazerac was named the Official Cocktail of New Orleans. Heartfelt congratulations to Ann on this achievement, and a huge thank you to Ann and her husband Paul who graciously share their delectable recipe for The Tuennerman's Sippin' Sazerac.

The Tuennerman's Sippin' Sazerac
Recipe for: 1 cocktail

Glass Used: Old-Fashioned glass

Put an old-fashioned glass in the freezer. In another one, muddle a sugar cube with 4 dashes Peychaud's Bitters, 2 dashes Angostura Bitters, and ½ teaspoon of water. Add several small ice cubes and 2.5 ounces of Sazerac Straight Rye Whiskey.

Stir well. Remove the chilled glass from the freezer, pour a teaspoon of Absinthe or Absinthe substitute (Herbsaint) into the glass, swirl around to coat the sides and spill out excess. Strain the chilled drink into the coated glass; twist a lemon peel over the top, and then smile!

Mixologist Charlotte Voisey created the winning cocktail, Punch and Judy, the Official Cocktail of Tales of the Cocktail 2008, a perfect blend of spirits and fruit juices.

Punch and Judy
Recipe for: 1 cocktail

Glass Used: Highball glass

Assemble ingredients, (no need to muddle the mint), shake well and stain over fresh ice in a highball glass. Garnish with a lime wheel and a heavy sprinkle of ground nutmeg.

Mixologist Natalie Bovis-Nelson of The Liquid Muse Virgin Mixology created the NOLita Heat, the Official Alcohol-Free Cocktail of the Tales of the Cocktail 2008. Although alcohol free, this cocktail packs a punch on the palate using jalapenos in the recipe.

NOLita Heat
Recipe for: 1 cocktail

Glass Used: Champagne flute

Rim chilled champagne flute with sugar, set aside. Muddle jalapeno slices and a pinch of sugar in a mixing glass. Add ice and mango juice, shake vigorously, and strain into the champagne flute. Slowly pour in the prickly pear syrup allowing it to settle on the bottom of the glass. Gently top with Fre Brut, and garnish with a skewered jalapeno or Thai chili on the side of the glass.

Misja Vostermans of The Fabulous Shaker Boys based out of Amsterdam created two excellent cocktails with a little something extra, the Dutch Aviation (his take on a 1916 cocktail), which uses the interesting flavor of Crème de Violette, and the Dutch Duchess, which uses Absinthe.

Dutch Aviation
Recipe for: 1 cocktail

Glass Used: Martini glass

Dutch Duchess
Recipe for: 1 cocktail

Glass Used: Martini glass

Stir all ingredients together in a mixing glass and pour into a chilled martini glass.

Debra C. Argen and Edward F. Nesta of Luxury Experience Magazine, created the original brandy cocktails Satin Morning, Savoire Faire, and French Café Mocha for our seminar on Cognac and Armagnac: Understanding the Nuances of the Spirits. (Read about the seminar in the Liquor Cabinet section.)

Satin Morning
Recipe for: 1 cocktail

Glass Used: Rocks glass

Shake in a metal shaker can. Strain into clean rocks glass filled with ice. Dust with Nutmeg.

Savoire Faire
Recipe for: 1 cocktail

Glass Used: Rocks glass

Take for a ride over ice in a metal shaker, strain into a rocks glass with a twist of lemon.

French Café Mocha  
Recipe for: 1 cocktail

Glass Used: Rocks glass

Pour all ingredients in a mixing glass with ice cubes and stir. Pour into rocks glass filled with ice.

We also created original cocktail and culinary recipes for a cocktail and food pairing Spirited Dinner at Ralph's on the Park, which include the Dona Flor, Marie's Garden, Clambake, Lime Ginger Sorbet, Fenneltini, and Toast of the Town. (Read about the Spirited Dinner in the Restaurants section, and read the recipes in the Chefs' Recipes and Liquor Cabinet sections.)

Dona Flor
Recipe for: 1 cocktail

Glass Used: Champagne flute

Method: Chill champagne glass. Pour champagne into the glass. In a shaker can with 4 ice cubes, add rose jelly, hibiscus flower concentrate, lime juice, Sagatiba Pura Cachaça, and Grand Marnier, and shake hard until metal can is frosty and ice is incorporated. Carefully strain drink into the champagne glasses. Garnish each champagne glass with an edible flower.

Marie's Garden
Recipe for: 1 cocktail

Glass Used: Highball glass

Method: In a mixing glass with 4 ice cubes, add the Cognac, tomato juice, pesto, lime juice, Fee Brothers Whiskey Barrel Bitters, and Hot Sauce and stir well. Strain into highball glass with fresh ice cubes. Garnish with basil leaves.

Clambake
Recipe for: 1 cocktail

Glass Used: Rocks glass

Method: In a blender, add Rhum Clement Première Canne Premium Rum, Clam Juice, Corn kernels, lime juice, simple syrup, and liquefy. Add the ingredients to a shaker can, shake until metal is frosty, and strain into clean rocks glass filled with ice. Garnish with a baby corn.

Ginger and Lime Sorbet
Recipe Makes: 26 servings

Ingredients:

Method: In a blender, pulverize the lime zest and sugar until zest is fine (will take around 3 minutes). Add 12 ounces water and liquefy the lime/sugar mixture. Strain mixture in a fine sieve into a saucepan, and discard the zest.

Add ½ cup to the mixture and simmer for 3 minutes to completely dissolve sugar. Add 2 ounces lime juice and 18 ounces water and let mixture cool over ice water bath. Add 8 ounces Domaine de Canton French Ginger Liqueur and Fee Brothers Peach Bitters. Pour into an airtight container and freeze until firm (several hours), remove from container and mix in blender until mixture is fluffy and light. Return to container and freeze overnight until ready to use. (May also be processed in an ice cream maker.) Can be made several days or a week in advance.

Method: Candied Ginger: Thinly slice ginger, cut into squares. Add ginger to equal parts sugar and water and cook until golden syrup forms. Remove ginger and dry on parchment paper. Can be made in advance and stored in an airtight container.

Presentation: Add ball of sorbet to a small glass or demitasse. Garnish with candied ginger, lime zest, and a teaspoon of Domaine de Canton French Ginger Liqueur.

Fenneltini
Recipe for: 1 cocktail

Glass Used: Martini glass

Method: Cut a large piece of fennel and put in a bottle of Pearl Coconut Vodka. Let rest for 2 weeks to create a fennel infused coconut vodka. In a shaker can, add 4 ice cubes, Pearl Coconut Vodka infused with fennel and Extra Dry Vermouth. Shake hard until metal can is frosty. Strain into chilled Martini glass. Garnish with a fennel frond.

Toast of the Town
Recipe for: 1 cocktail

Glass Used: Martini glass

Method: Melt chocolate over simmering water (or carefully in a microwave). Rim the outside of a martini glass with chocolate, and then roll in crushed pecans. Make ahead and chill in freezer or refrigerator.

In a shaker can with 4 ice cubes, add the Mount Gay Rum, Domaine de Canton French Ginger Liqueur, Half & Half, Fee Brothers Caramel Syrup, and shake hard until metal can is frosty and ice is incorporated. Pour into chocolate/pecan crusted martini glass. Dust drink with a light sprinkling of cocoa.

Jimbo Walker created The Crimson Clover Club, which is his variation of The Clover Club, a pretty pink-hued cocktail with raspberry on the palate.

The Crimson Clover Club
Recipe for: 1 cocktail

Glass Used: Martini glass

Shake for 10 seconds and strain into a chilled martini glass.

Chris Patino for USBG Sisters in Spirit Bar Makeover created an interesting cocktail with the unlikely name of the Weed Wacker.

Weed Wacker
Recipe for: 1 cocktail

Glass Used: Highball glass

Combine all ingredients in a mixing glass with ice. Shake and strain into a highball glass filled with ice. Add bitters.

Enjoy the delicious sampling of cocktails from Tales of the Cocktail! Cheers!

Read other articles on the Tales of the Cocktail and New Orleans in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, Liquor Cabinet, Awards, and Luxury Products: Gifts sections.

For information on the Tales of the Cocktail, please visit the website: www.TalesoftheCocktail.com. For information on New Orleans, please visit the website: www.NewOrleansCVB.com.

© October 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.