Tales 2013 kicks off Tuesday with Bowmore & Bivalves

Upon arriving at Arnaud's Restaurant, where Drue and I celebrated our wedding reception in 2008, we were handed a playing card in the suit of Kings and a refreshing Bowmore single malt scotch whisky cocktail. The main dining room of Arnaud's had been cleared of all but a few scattered high boy tables and eight footers lined the room sporting a pirogue of Gulf shrimp and P&J Gulf oysters on the half shell. 

Arnaud's servers Kevin, Gerald and Danny were passing oysters en brochette, mini beef wellingtons and oysters Bienville, the restaurants signature oyster dish, named for the street on which the restaurant's block long series of connecting buildings resides. Chef de Cuisine Tommy DiGiovanni pops in and out of the dining room to survey the cuisine and longtime resident party guru Lisa Sins makes the rounds to ensure everyone is having a great time. And we are. 

Sins comments on how casual some folks are and how nice I look in my iris floral dress. She thanks me for making my husband wear a jacket to which I inform her that I didn't make him, he knew we were coming to Arnaud's. Drue always says, the women are always dressed so nice and the men look homeless. New Orleans is a gentel Southern city, he says, show some pride. 

Bowmore brand representative grabs the microphone and begins with a welcome and notifies the crowd that this is Bowmore's first appearance at Tales of the Cocktail. He then introduces New Orleans' famous oyster man, Sal Sunseri of P&J Oysters and he shares that prior to this opportunity, he'd never considered pairing oysters and scotch whisky, but he'd come to realize the two complemented each other quite nicely. 

In preparation for the oyster luge, Sunseri divides the room by those who like raw oysters and those who prefer them cooked. The servers descend with tasting glasses of 18 year Bowmore and we are instructed to sip, swirl, taste the oyster and sip. If eating the raw oyster, sip, swirl, slurp the oyster, pour a little Bowmore into the shell and shoot. We happily oblige. 

But what about the playing card we were handed upon arrival? Well, we are broken into two groups, Aces and Kings. Kings are directed to the Richelloux bar and handed a blind fold. We are going on a sensory journey with Bowmore Master Distiller and Malt Iain McCallum who is burning peat behind the bar to set the scene of his guide tour of flavor. 

McCallum is young. You wouldn't guess that he's been working for the brand for more than 20 years and is so entertaining he took 2012 World Whisky Awards Scotland Brand Ambassador of the Year for his technical knowledge and storytelling abilities.

He walks us through tasting the 10 year and 18 year discussing flavors along the way which I cannot entirely recall, because I was blind folded and not taking notes. 

The group was then lead to another room to discuss scotch and water and how aromas are released when a few drops, in this case 10, were added. I definitely prepare a little water in my scotch. 

A quick stop in French 75 to pay our respects to Chris Hannah and proprietor Katy Casbarian and we were headed out.  

Ps. We did see Tales co-founders, Mr. & Mrs. Cocktail, Paul and Ann Tuennerman briefly. 

Secret societies do exist, and I'm a member!

(Guess it's not a secret anymore)

With the arrival of a square box this morning, I became the
latest inductee into the International Order of the Sazerac. Along with a crushed
velvet red fez, was the following note:  “Thank
you for all your support of Tales of the Cocktail. As a special friend of
Tales, we invite you to be a part of the International Order of the Sazerac,
our highest honor. Enjoy and wear with pride,” signed Ann Tuennerman, Founder.

Now, I thought I had the highest honor when I was named the
2010 Ambassador of Tales, but apparently there was another. Who knew?

There are nearly 25 people in the International Order so
far, Chris Hannah, bartender at Arnaud’s French 75 Bar, one of America’s Top 5
bars by Esquire magazine, being one of them. He’s donning his fez in this youtube video where he shows viewers how to make a Brandy Crusta cocktail.  

“The inductees are hand-picked by me and it’s given to those
individuals that are beyond supportive of Tales,” said
Tuennerman.

The fez is by far one of the coolest things I’ve ever received.
I’ve gotten so much from my involvement with Tales of the Cocktail, from
friendships, professional relationships and industry knowledge of spirits,
customer service and maintaining those positive professional relationships.

When I wear the fez, and there’s no doubt that I will wear
it, I will remember everything I’ve gained from my Tales of the Cocktail
experience.

This is a HuBIG Deal

It really goes without saying that New Orleanians will rally for a cause. And last Friday in the early hours of the morning, when our beloved little fried pie factory caught fire and burned to the ground, I knew this was going to be a big deal. 

The profits from each Hubig's shirt
sold at Fleurty Girl shops will benefit
the Bowman and Ramsey families as
they rebuilt their livelihoods. 

This evening to support the Hubig family, Tales of the Cocktail's Ann Tuennerman and Fleurty Girl, aka Lauren Thom, are teaming up for a special Save Hubig's event, August 2, 5-7 p.m. at the Fleurty Girl shop located at 3117 Magazine Street. Chris Hannah of French 75 will create a Hubig's-inspired cocktail and all are invited to purchase a Hubig's t-shirt. All profits from the sale of each shirt will go directly to the Bowman and Ramsey families to help them rebuild their factory and put their legendary pies back on the shelf. Drew and Kathleen Ramsey will be in attendance. 


Mourning Pie Cocktail
Created by Chris Hannah, Arnaud's French 75 Bar


1 oz. Plymouth Gin
3/4 oz. Pineapple juice
1/2 oz. Limoncello
1/2 oz. Lemon juice
1/3 oz. Creme de Cacao


Shake and pour over ice. 

Hubig Sazerac Deshotels
is a yorkie named
for the beloved snack food
and the official cocktail of
New Orleans.  

I learned of the news in the minutes after the fire started from Facebook and immediately texted Mrs. Cocktail, as we were in the throws of the 10th Anniversary week of Tales of the Cocktail. It is the official snack food of Tales. Loving the brand of Hubig's so much, I actually named my yorkie Hubig. His middle name is Sazerac. Several people commented on my Facebook saying they thought of me first when they heard the news and asked how my little pie Hubig was holding up. 


Also, surrounding the fire have been a few people using Twitter and Facebook to question whether or not we should be holding a fundraiser at all for the families, asking didn't they have insurance. To them, I'm disappointed that these words are even uttered. It's the New Orleans way to help out a neighbor and it makes me wonder about the hearts and compassion of these individuals. We can hold fundraisers for laid off employees of the Times-Picayune who received severance packages, but help out a family run business and its employees and suddenly it's a question of the helper's integrity. I pray for you. 


I'd be remiss if I didn't give a shout out to Rouses. According to their Facebook, they have offered Hubig's employees a place in their Carrollton, Baronne and Tchoupitalousas locations until the factory is rebuilt. This is really a true example of the spirit of Louisiana and how helping those in need is part of the core of who we are as a people. If you don't get that, you probably aren't from here. 


Prior to this situation, the little pies were consumed on fishing docks every morning, shipped to friends afar, snacked upon and even eaten for breakfast. We'll do what it takes to help them come back.