Rise and shine, it's Tales of the Cocktail time!

It's in the 6 a.m. hour on the first day of Tales of the Cocktail 2012 and I'm wide awake...and have been since 4:15 a.m. Never mind that I was out until midnight at the Grey Goose soiree at the Martine Chaisson Gallery on Camp. Apparently where Tales is concerned I don't need much sleep. 

Reminds me of a friends' line on a Mardi Gras morning of past when she was costumed and eager to hit the streets at this hour, saying, "I'm late for work everyday, but for Mardi Gras, I'm early." Same theory applies, although I'm hardly ever late for work. 

Last night, as I entered a familiar space I was greeted by young women with scantly black dresses and the men in black, obviously with the Grey Goose brand. A step and repeat faced the door with the symbolic geese in a checkerboard pattern to complete a celebrity-like experience. Champagne and vodka cocktails were being served from the gallery's front desk. 

Upstairs on the third floor, the large room with its high ceilings, ridiculous crown molding and gorgeous window treatments were not the focal point, but rather a large claw foot tub filled with a Grey Goose, peach syrup and Pernod, an anise flavored spirit, being served in punch cups. I heard it referred to a the new luge, but with its large ice blocks floating, it was hardly enough to keep the tub's contents cool, thus a little disappointing on delivery. My favorite of the night was served by a too hot bartender who took special care in lining the Grey Goose metal cocktail picks with Luxardo cherries and adding an anise star for garnish. Memory fails me on the recipe. 

The kitchen was a flutter with several bartenders serving to order, hand-crafted cocktails featuring the spirit of the event, along with fresh fruits and complimentary elixirs like St-Germain Elderflower and Domaine de Canton Ginger liqueurs. Just off the kitchen was a smaller room with a line of small bistro tables covered in black cloths, each with a punch bowl containing one of five recipes from the Grey Goose Punch, Summer is Served series. Each of these recipes featured a flavored Grey Goose like Cherry Noir, La Poire (my favorite), L'Orange and Le Citron. 

Grey Goose La Poire Lakeshore Punch

5 Parts La Poire 

4 parts pear nectar

3 parts elderflower liqueur

2 parts fresh-squeezed lime juice

2 parts mint water

1 whole large cucumber

Thinly slice cucumber, and place in a punch vessel. Add remaining ingredients and stir. Chill for two hours. Serve over ice, and present with cucumber slices. 

To make mint water, steep 1/2 bunch mint in 2 parts hot water for 10 minutes, then strain and cool. 

The party is just one of several hundred events that will transpire in New Orleans during the next five days. -WW