Attending the Tales of the Cocktail conference inspired me and Ms. Cocktail Den to launch this blog in 2014. Since then, we've attended numerous Tales conferences in New Orleans, as well as Tales on Tour in Edinburgh and San Juan. We've met fascinating people, learned a lot, and had great experiences such as when we mixed beats and drinks that led to the creation of the Les Bon Temps Roule.

This year was different. The COVID-19 pandemic made it impossible to have Tales in person.  So what did Tales do in this extraordinary and challenging time in history? It went 100% virtual for the first time. Adapting to a dynamic situation, this Tales involved another first -- it was 100% free. This made Tales available to anyone with a computer or smartphone and a decent Internet connection. 

Catalyst was the theme of this year's Tales. Everyone is a catalyst in their own way, and human catalysts affect everyone. Maybe you listen to a presentation or read a post on a website that leads you to try a new drink. You get the idea. Compared to years past, this year's Tales programming had an increased focus on the people in the cocktail industry. This is a good thing. As with many other industries around the world, the pandemic has had a devastating effect on people's livelihoods. People are resilient, but no one truly knows how how the landscape of the cocktail industry will look once the pandemic subsides.

I couldn't see the iconic Jackson Square in New Orleans this year, so I'll wait until the next Tales.

The sessions I attended generally fell into one of three categories -- spirits (e.g. Amaro 101, Low ABV Cocktails), history (e.g. The Man Behind James Bond, The Rat Pack), and topics that transcend  the cocktail community (e.g. You Sell Cocktails Now Sell Yourself, Storytelling Behind The Bar). As with sessions at live Tales conferences, I learned all sorts of interesting things. For example, did you know Ian Fleming was a big fan of bourbon? I didn't, and I'm a James Bond geek.  

So what were the pros and cons of the first virtual Tales? The big pro for me was the flexibility. You could absorb the presenters' content as it occurred or later. This convenience meant you didn't have to run (occasionally literally) from event to event. Sometimes a live Tales or Tales on Tour gives you a sense of underlying FOMO. As in, "I want to hear ____ talk about ____ but it's the same time as the session on ______." That wasn't an issue this year because you had the convenience of seeing and hearing everything and everyone you wanted. All of the sessions were on demand (https://www.youtube.com/playlist?list=PL60KktNa23J0tn7NAf3-NSLigFRYjJy9W). A silver lining pro that's actually the result of a con? I didn't gain weight from eating really good local food.

The con of the virtual Tales has nothing to do with the people involved in the conference or the sessions. It was the inability to have the spontaneous and serendipitous in person encounters that make Tales truly memorable. For example, Ms. Cocktail Den and I always will remember meeting Vodka Girl ATX, who we had been following online, in a small conference room at the Hotel Monteleone, or bonding in Edinburgh with a diverse group who became the self-anointed Inebriants. I miss having opportunities to connect like that. Meeting people virtually is fine, but it's a poor substitute for meeting in person. Thanks a lot, COVID-19. Of course, the virus also prevented me from being in the unique city of New Orleans.

There was one aspect of the virtual Tales that, depending on your perspective, was a pro or a con. To what do I refer? No mandatory controlled day drinking. During the days of Tales or a Tales on Tour you're always trying new spirits and cocktails. I'm not saying I abstained from booze during this year's Tales. I'm simply saying I drank far less than I did at any other Tales or Tales on Tour.  

As for Tales, here's my wish -- next year in New Orleans!

Alaska is a state unlike any other in the United States of America.  Ms. Cocktail Den and I have had the good fortune to visit the 49th and by far the northernmost state. The Alaska first appeared in 1913 in Straub's Manual of Mixed Drinks by bartender Jacques Straub. More than 100 years later, it still is strikingly elegant.

2 ounces Old Tom gin
1 ounce yellow Chartreuse
2 dashes orange bitters

Combine in a mixing glass with ice, stir with the sharp edged grace of a glacier calving (I've seen it happen and it is amazing), and strain into a chilled glass, preferably a coupe.

If you see an Alaska on a cocktail menu these days, it's most likely to have the ubiquitous London Dry style of gin. Go with Old Tom style gin, which you'll see in a classic Martinez, if you can. Not only is it authentic, but Old Tom style gin makes the Alaska a richer experience.  Yellow Chartreuse, which you can use in drinks such as the Renegade, is an integral component of this cocktail. There are multiple variations of the Alaska, and this is the one I prefer. Even though there are many things in the state of Alaska that are potentially deadly (bears, ridiculously low temperatures), the Alaska drink is not potentially deadly as long as you remember to cocktail responsibly.

Whether or not you've been to the unique state of Alaska, it's time to savor this cold beauty of a cocktail!

"It's a Long Way to Tipperary" was a popular song during World War One. Referring to a town and county in southern Ireland (Ms. Cocktail Den and I drove near it but did not go there), the first mention of the Tipperary cocktail came in 1916, four years after the song. The recipe evolved over time. I first had a Tipperary at the excellent Here Nor There bar in Austin.

1.5 ounces Irish whiskey
1 ounce sweet vermouth
.5 ounces green Chartreuse

Combine in a mixing glass with ice, stir with the determination of wanting to see your significant other again, and strain into a chilled glass. Amarena cherry or lemon peel garnish optional.

First appearing in Hugo Ensslin's cocktail recipe book (the same book that gave us the Aviation), the original Tipperary has the same proportions as the modern Luck of the Irish. That's a good drink if you really like green Chartreuse. As for the Irish whiskey, use whichever one you prefer. Subsequent versions of the Tipperary call for slightly more Irish whiskey, and some add Angostura or orange bitters.  I like the simplicity of this Tipperary because of its 3:2:1 ratio. It's not a long way to this great cocktail.

Intrigued by pairing green Chartreuse and sweet vermouth?  Try a Bijou.  Like Irish themed cocktails?  Try a Good Cork, Intense Irish, or the iconic Irish Coffee. What will your liver say?  Slainte!

Grigori Rasputin was a self-anointed prophet during the the reign of Czar Nicholas II.  Nicknamed the "Mad Monk" even though he wasn't a monk, Rasputin was a charismatic figure. He insinuated himself into the Russian royal family after he supposedly cured the hemophilia of the Czar's only son (he actually may have hypnotized the boy).  Wary of his increasing influence, his enemies went to great lengths to murder him (cyanide poisoning, shooting, then drowning). Unlike its namesake, the Bitter Rasputin did not come out of early 20th century Russia. It's actually a 2014 creation from Jim Lindblad.

2 ounces vodka
.75 ounces Campari
.5 ounces green Chartreuse
2 dashes orange bitters

Combine in a mixing glass with ice, stir with a hypnotic motion, and strain into a chilled glass.  Orange peel garnish optional.

No doubt about it, the Bitter Rasputin is strong. Vodka is a natural base for a Russian themed cocktail, da? As with other drinks such as my original Venetian Kiss, vodka pairs well with Campari. Combined with orange bitters, the Campari is what makes the cocktail bitter. Green Chartreuse, a key part of drinks such as the Bijou and the Last Word, injects a little liquid power and a hint of herbal sweetness. Mesmerizing as the Bitter Rasputin is, be careful.  You don't want to end up like Rasputin.

Ready for a possible cocktail epiphany? Once you taste it, you'll fall under the spell of the Bitter Rasputin.

Sunrise speaks to a new day, a new beginning, a new opportunity. Translating as "golden sunrise" in Italian, the Alba Dorata evokes that potential in cocktail form. The Alba Dorata is a new creation from Christiano Luciano at the Bar Longhi in the Gritti Palace hotel in Venice. Ms. Cocktail Den and I had a wonderful experience staying at the Gritti Palace and meeting people there; our journey inspired the Venetian Kiss. So how do you make this liquid gold?

1.5 ounces cachaça
1.5 ounces ginger liqueur (ciao Barrow's Intense, see below)
Juice from 1/2 lime
.25 ounces super simple syrup

Combine in a shaker with ice, shake with the joy of discovering a new love, and strain into a chilled glass.  Lime peel or mint sprig garnish optional.

Gritti Palace, Venice (photo taken from across the Grand Canal).

Cachaça is very similar to many rums, as it comes from fermented sugar cane juice. I'm a big fan of Barrows's Intense, and not just because I'm a small investor. It gives you a clean, strong, and unmistakably ginger taste. Courtesy of the cachaça and super simple syrup (Luciano calls for a few drops of it), the Alba Dorata is a little sweet at first, but then the ginger liqueur and lime juice kick in and give it a nice little afterburn. It's a lovely drink, particularly in warm weather. Luciano described the Alba Dorata as "expressing our wishes for a new beginning." Like Luciano, who created the Alba Dorata at home during the COVID-19 pandemic (which inspired my Flattening Curve), I hope the drink leads you to a new and promising chapter in your journey.

Join me and Signore Luciano, have an Alba Dorata, and declare bravo e cin cin!

I tawt I taw a deewishus dwink! I grew up with Warner Brothers cartoons such as Tweety Bird's adventures with Sylvester. The Bluebird has nothing to do with cartoons, which I indirectly featured in the Matador and the Racketeer. According to Simon Difford of Difford's Guide, the Bluebird may have originated in the late 1950s in the Montmartre section of Paris, the birthplace of the Bee's Knees and the inspiration for the Champs Élysées.

2 ounces gin
1 ounce blue curaçao
Juice from 1/2 lemon
.25 ounces orgeat syrup

Don't let the bright color fool you. The Bluebird is stronger than it looks (like many pink drinks). Despite a similar name, it has no crossover with the Jungle Bird. In terms of color and taste, the Bluebird is quite similar to the Frank Sinatra. Both have a clear base spirit, blue curaçao, lemon juice, and a sweetener.  The Bluebird's use of orgeat syrup, which you find in the well known Mai Tai and the not as well known Attorney Client Privilege, is unusual but it works. Other versions of the Bluebird have no syrup and lemon juice, but add triple sec. However, curaçao is a type of triple sec, so if you add a second triple sec there's a risk of going overboard with the orange flavor. I prefer a more balanced Bluebird that's still tart and refreshing.

The Bluebird is a good warm weather drink.  Of course, there's no reason you can't have it year round. Anyone who says otherwise is just a bad old puddy tat.

Who is 24601? It is the prisoner number of Jean Valjean, the protagonist of Les Misérables. Originally penned by the French novelist Victor Hugo, Les Misérables became a popular musical with a very good movie adaptation starring the talented Hugh Jackman as Valjean. This original cocktail creation pays tribute to the character who embodies timeless virtues of honor, strength, and redemption.

1.5 ounces cognac (c'est français)
.5 ounces green Chartreuse (vrai vert)
.5 ounces triple sec (je préfère Cointreau)
.25 ounces super simple syrup
2 dashes Angostura bitters

Combine in a shaker with ice, stir as if you might only have one day more (if you've seen Les Mis, you know what I'm talking about), and strain into a chilled glass.  Bread garnish (see below) optional.

Just as 24601 has five digits, this drink has five ingredients. Even though most brandy is torched Dutch grapes, if you can use cognac in the 24601 because it is French. Like cognac, Chartreuse is undeniably French. I prefer using green, as you would in a Last Word, instead of yellow, as you would in a Diamondback, because it's not as sweet and has more of a kick. I like Cointreau instead of other triple secs (a generic term for orange liqueurs) because of its taste, and it is French. Speaking of France, you'll see the 24601 shares some cocktail DNA with the Champs Élysées. That's intentional. If you like French themed cocktails, I encourage you to try classics such as the Sidecar and the Kir, or less well known but tasty drinks such as the Burnt Fuselage and the Flower of Normandy.

So why bread garnish for the 24601? Because Jean Valjean's crime was stealing a loaf of bread to feed a starving child. There's definitely no crime in having a 24601, which Ms. Cocktail Den describes as "dangerously drinkable."  Vive le 24601!

"Intrigue" is a great and versatile word in the English language. Gin is a great and versatile spirit commonly associated with England (although its predecessor is Dutch). What happens when you combine them?  The Gintriguing is an original creation that was the the basis for the Ginvention cocktail featured at the Golden Jubilee party with Government Executive Media Group, a corporate client.

1.5 ounces gin
.75 ounces Cointreau
.5 ounces dry vermouth
2 dashes orange bitters

Combine in a mixing glass with ice, stir with a sense of curious fascination, and strain into a glass, preferably a coupe or martini.  Orange peel garnish optional.

The Gintriguing is a variation on a traditional gin Martini.  It is enhanced twice with orange, first with Cointreau (my favorite triple sec used in other drinks such as the Cancer Killer #1 and the White Lady) and second with the orange bitters. I recommend using Cointreau instead of other triple secs (a generic term for orange liqueurs) because it has a clear color and a crisp orange taste. Even though my client liked the Gintriguing, the people there asked for a something a little lighter, so I removed the bitters and added a splash of seltzer water.

Are you intrigued?  Then have a Gintriguing!

Not to be confused with the dark comedy movie Arsenic and Old Lace starring Cary Grant, the Larceny and Old Lace is a variation on the Manhattan. It was consumed in the movie The Great Gatsby (the remake with Leonardo DiCaprio, not the original with Robert Redford).  My fellow cocktailian Michael Bounds, who created the Ides of March, introduced me to the Larceny and Old Lace.

2 ounces bourbon
1 ounce sweet vermouth
1 ounce Cynar

Combine in a mixing glass with ice, stir with a suave and possibly criminal demeanor, and strain into a chilled glass.  Orange peel or amarena cherry garnish optional.

Considering the name of this drink, you can use Larceny bourbon, featured in the A Thief In The Night and the Inside Job, but you don't have to. Use whatever bourbon you prefer. As always, the sweet vermouth should be reasonably fresh.  So what's Cynar (pronounced "chai-nar")?  It's an Italian artichoke flavored amaro.  If you're thinking "artichoke, that's disgusting," then you and Ms. Cocktail Den agree. But here's the thing -- she enjoyed Cynar.  If you like artichokes as I do, you'll definitely enjoy Cynar. The Cynar gives the Larceny and Old Lace a subtle vegetable undertone, which tastes much better than it sounds.

The Larceny and Old Lace can go on your Most Wanted list of criminal themed cocktails such as the Scofflaw, the Racketeer, and the Jack Rose. To paraphrase an old line, if you can make the time, do the Larceny and Old Lace as a cocktail crime.

Crops and flowers bloom when it's warm, but with the seeds timing is important. The Drop Seed cocktail blooms in liquid glory year round. I discovered the Drop Seed on the Liquor.com website.

2 ounces dark rum
.5 ounces Averna
.25 ounces allspice dram

Combine in a shaker with ice, stir with the precision of planting seeds in the right place at the right time, and strain into a chilled glass.  Orange peel or amarena cherry garnish optional.

The Drop Seed is a sultry looking, complex cocktail. Despite sharing a word in its name, it bears no resemblance in color or flavor to the delightful, refreshing, and unfairly maligned Lemon Drop. The Drop Seed has a closer cocktail genetic code to the Donna Maria, which also combines dark rum and allspice dram. Allspice dram is a rum based liqueur derived from the allspice berry. It's also known as pimento dram because the allspice berry grows on the pimento tree. A word of caution -- a little goes a long way. Averna, an amaro appearing in drinks such as the Lupara and the A Thief In The Night, complements the other spirits.  The original recipe calls for a very specific aged rum and uses slightly less of the other ingredients.  I adapted because I already had a different dark rum in my liquor cabinet, and I really like Averna and allspice dram.

If you're going to have to reap what you sow, a Drop Seed is a great way to do it.