Seminars

Alain Royer Cognac and Armagnac authority explores the history and production of Frances oldest grape barndy. Find out why although Cognac is Frances biggest export brandy Armagnac is its most beloved by at home. Explore the Mysteries of Armagnac distillation with roving distiller phillippe Gironi. Gironi oversees the operation of three of Armagnac's traditional traveling Stills. Gironi will show through films and power point the operation of this confusing combination of pot and column still.

Restaurants and bars are discovering the beauty of aperitif wines along with spirits and cocktails designed to spark the appetite. This session will examine the world of aperitifs, from traditional starters such as vermouths and quinquinas to bitter liqueurs and aperitif cocktails. Coverage will include historic background along with creative ways to introduce and use these ingredients in restaurants and bars, and suggestions on ways to marry these drinks with a restaurant's menu to improve overall revenue.

Few drinkers have done more than dip their toe into the bitter black world of amaros and bitters, but there is an extraordinary world of variety for those than can learn to love their sometimes difficult charms. From the simple frat-house pleasures of Jagermeister to the artisanal charms of Braulio and of course the take-no-prisoners of Fernet Branca and Underberg, you'll learn, (and likely forget) the hundreds of herbs that give these drinks their intense flavour, as well as their serving styles, both old and new. You'll also be exposed to some of the creative, and occasionally whimsical ways in which these spirits are being used by bartenders seeking to broaden their appeal.

How did we arrive at 80 proof? Why were bottlings of historic spirits used in mixed drinks often at higher proof? What made "navy strength" so famous? This seminar explores the history of proof and the drinks made famous using higher proof spirits. Special attention will given to addressing flavor intensity, costs, and the net alcohol content served. From Gimlet(te) to Mai Tai, Apple Brandy to Zombie, explore what is special when bottled in Bond.

Ever wonder exactly how start up brands grow and become popular? Ever thought about why the little brands seem to be able to beat the big brands at their own game? Would you like to kick ass but could use a little help in separating the over-hyped marketing trends from those tasks that will make you more money? If you answered "yes" to any or all of these questions then run, do not walk, to this seminar.

Like a dancer on Bourbon Street, all will be revealed. You will not only learn the secrets of success but we will share with you ideas that you can implement with your brand or venue starting the very day of the seminar.

We will cover word of mouth marketing, social media, digital platforms, managing your fan base as well as take your questions. This will be a fact based seminar designed to make you more money in 2010. The drinks will also be killer so we hope to see you there.

Thirty years before the Eiffel Tower welcomed Parisians to the 1899 World's Fair, over 700 bottles of sherry were opened each and every day to make Cobblers at the 1867 Exposition Universelle's American Pavilion. But it wasn't until the cocktail's French champion, Louis Fouquet of The Criterion, published Bariana: A Practical Compendium of All American and British Drinks, that the Golden Age of French mixed drinks truly began. Award-winning French mixologist Charles Vexenat joins historians Anistatia Miller and Jared Brown to share the secrets of French cocktails as seen through the eyes of Louis Fouquet.

There is a sense among many people that the world of 'mixology' has become just a tad too serious some times. From mediaeval origins of cocktails to snobbery not stirring the Old Fashioned for long enough and the stealth growth of the Cocktail Taliban the fun about bartending and drinking seems to have been sucked drier than a Montgomery Martini. This slightly irreverent shows us that bartending can be fun and entertaining enjoyable and yet professional all at the same time.

The curmudgeon loungasaurus, Brian Rea, will tell Tales about working behind the stick in New York and Los Angeles during those educational (for him) years. The bars, clubs and lounges. The most popular drinks and liquor brands, and the worst ones. marriages, DUI on a bike, working conditions, drinking trends, tips, MBA's and SPT's, famous nightclubs and entertainers, hookers, uniforms, portions and pricing, menus, and other stuff he can hopefully remember. And the 83 year old unemployed bartender is still looking for work.

The award winning duo behind Asia's No. 1 Venue, Tippling Club – touted as the most progressive bar concept to hit the global scene – is presenting in the US for the first time. A rare opportunity to witness Tippling Club's head bartender Matthew Bax (also of Australia's Der Raum fame and a Tales Award finalist) and Chef Ryan Clift (formerly of Vue de Monde and Marco Pierre White protégé) in action, as they bring their contemporary food and drink matching philosophies and techniques to the Tales table. Bax and Clift specialise in creating awe-inspiring degustation food and drink pairings with a focus on art, panache, and flavour.

Visit: www.baxvsclift.com, www.tipplingclub.com, www.derraum.com.au

Traditional book publishing is wrought with difficulties for the budding writer. Finding a publisher that will accept a manuscript can takes months, if not years, and is often accompanied with nightmarish levels of rejection and criticism. The Internet has changed that by breaking down barriers to production and distribution. Bricks and mortar stores are no-longer required to sell books because websites fulfill that role, while Print-on-Demand (POD) services now make it possible to produce a single book and deliver it anywhere in the world. Even electronic books (eBooks) have significant potential. Technology has made writing a book, and getting it to readers, easier than ever. The only remaining barrier is understanding how to work within this new environment and realizing that without a publishing company the writer now takes on many new roles that could seem overwhelming. This session will help aspiring writers, in the highly competitive beverage category, develop their ideas and bring them to market via self-publishing.

Berries, seeds, flowers, grains, roots, fruits and bark. Botanicals come in many forms from every corner of the earth, each bringing their own charm, flavor and function which come together at the point of distillation making the most aromatic, delicate, sophisticated and mysterious spirit of all: gin. Through the cucumber and rose tinted glasses of Hendrick's gin this seminar will discuss and explain the flavors and functions of different botanicals. With real botanicals brought over from Ayrshire attendees will enjoy a sensory learning experience. Cocktails will be served highlighting the botanicals of Hendrick's Gin.

Do you really know it all? Enhance your knowledge towards one of man's best kept secret: The Fascinating World of Brandy de Jerez! Experience the magical duende, the heart and soul of Brandy de Jerez. Discover the terroir, the manufacturing process including the aging whereas the oak butts first seasoned with Sherry wine, go through the hierarchy of "criaderas" and "soleras". Come and enjoy one of the first and most compelled Brandy de Jerez Seminar you will ever experience with the greatest brands such as Cardenal Mendoza, Lepanto, Grand Duca d'Alba, and Carlos I ( including their rare cuvees); along with guest speakers from their respective bodegas from Jerez, Spain. If you wish to appreciate this amazing spirit of renowned quality and distinctive character come and join me! As I say: "We're not drinking...we're learning!"

William Faulkner was more right than perhaps even he knew. At so many critical moments in human history, the production and consumption of our favourite spirits has played a major part. From the widely known - the role played by rum in the creation of the United States of America - to the less well publicised - the role of spirits in the creation of the factory, the tax system and reggae music - our panellists have collected the best spirit-fuelled bits from History, high and low, over the last 1000 years. You'll never lose an argument with a wine-lover again!

Beginning life as a British penal colony, to say Australia has had a colourful history is a gross understatement to say the least! From the Rum Rebellion of 1808 to infamous the ‘six o'clock swill' which dominated the first half of the 20th century modern Australian drinking culture has come a very long way over the country's relatively short history. ‘From Convicts to Cocktailians' will take you of journey to this great southern land which has taken on cocktail culture with a passionate embrace. Through combining both American and European schools of bartending whilst remaining unrestrained by tradition and infused with unique Australian, Asian and Pacific flavours, Australian cocktails are some of the most inventive and original concoctions around. This presentation will bring to New Orleans the incredible flavours of Australia from the leading bars and bartenders that the country has to offer. Attendees will get the chance to go ‘down under' without leaving their seats thanks to a practical cocktail demonstration and sampling showcasing exciting spirits and botanicals unique to Australian shores.

A journey through Gin Cocktailism- this seminar will rediscover lost and forgotten clasic gin cocktails and then take a look at modern day, contemporary gin cocktails. See how bartenders have and continue to approach gin cocktails through the ages.

Lights! Camera! Action! There are only three people in the known world to collect drink seen in film; Ted Haigh aka Dr. Cocktail, Cheryl Charming aka Miss Charming, and William T. Garver from BooseMovies.com. Come join them as they explore the cocktails seen in film made and set in Louisiana. Should be a great time for all! Ted Haigh aka Dr. Cocktail Ted www.cocktailDB.com moonlights as a graphic designer for Hollywood films, writes on subjects pertaining to spirits, cocktails, and their histories, and collects drink seen in film. Ted is also the Curator of The Museum of the American Cocktail. Cheryl Charming aka Miss Charming Cheryl from www.misscharming.com has been collecting drink seen in film since she first started tending bar. She is the annual Cocktail Film Fest host held in New Orleans each spring and maintains the Cocktail Cinema Facebook group. Each year at Tales of the Cocktail she is somehow involved in an event related to cocktails and film. William T. Garver Soused cinema enthusiast William T. Garver, a.k.a. garv, has shared his knowledge of cocktail-related film since 2006 through feature articles in Modern Drunkard Magazine. He is also the creator of Booze Movies: The 100 Proof Film Guide (http://www.boozemovies.com/), a popular movie review website that explores the role alcohol has played in motion pictures from the silent era to the present day. His goal is that his readers will find the world of film more intoxicating than they ever imagined. Garv's website has been recommended or cited in several print and online publications including The New York Times, The Sacramento Bee, and The San Diego Reader.

Fine liqueurs, Fine spirits, Fine wines

how to improve your bartending techniques - your style behind the bar - to know what does the RITUAL - PROCES mean/count at the bar from the staindpont of the guest. what and how we can learn from the sushi chefs, to improve our bartending skills. When you watch sushi chefs "in action," take notice of the elegant and precise technique - the sense for detail, perfect concentration on the preparation of the food and at the same time a spontaneous easiness in every movement. You can see how the guests watch this ritual with eyes open, and accordingly their satisfaction of the meal is much more intense. How these Japanese artists of the kitchen take care of their tools, how they pay attention to their technique - all this in front of the guests become an incredible performance. The guests can feel the professionalism and passion it contains, which is translated into a wonderful meal. What's more, also in this art the Japanese people show their interest in beauty in every form. The art of sushi chefs is a great inspiration for bartenders as well. Behind the bar they can apply this approach in mixing cocktails and in the same way in serving even "ordinary" shots. The point is to make an effort, give yourself to every action or technique a hundred percent, and to realize the importance of this process from the standpoint of the guest. Just imagine yourself doing it with the lightness of a dolphin swimming in the turquoise waters of the south Pacific. Your mind (as your approach, focus on the constant satisfaction of the guests and realize the fact that they are here for a complete experience, and not just for the drink), your body (above all, you should be healthy; if you are not fit you cannot work with full enthusiasm), and your technique (precision, aesthetics, ability, focus on details, effectiveness, but also your own style, that which makes you unique) have to be in absolute harmony. Remember, that the guests see your every movement, and that is why you should be concerned about the beauty of the preparation of the drink. It is a reflection of your professionalism and also your dedication to this art. There is nothing nicer than to watch bartenders at work, creating drinks with the precision of a surgeon and the passion of a conductor, and at the same time shining with sprezzatura.

Despite Vodka being one of the worlds most popular spirits it has become much maligned in today's mixology community. A lively debate on one of todays most contentious spirit categories. The debate will be comprised of two speakers for the case of Vodka and two against.

Cairo, Havana, London, Paris, Rome, Istanbul, Manhattan -- from the 1930s through the 1960s, legendary mixologist "Joe The Bartender" was everywhere and nowhere, always one step ahead of governments who suspected him of espionage because he served so many heads of state, generals, and journalists. This seminar reveals the untold story of the trained chemist who spoke eight languages, drank with Winston Churchill, and survived two revolutions, imprisonment, and exile to create such infamous exotic drinks as the Suffering Bastard and Tropical Itch. Moderated by Jeff "Beachbum" Berry, who spent two years tracking down his co-panelist, special guest Colette Scialom Roy -- Joe's only child.

A follow-up session on 2009's "Using Blogs and Online Tools to Promote Your Bar, Brand and Career", this session will focus on the continuing evolution of blogs and social media platforms and what they mean for brand managers, bar owners, bartenders and bloggers. With new Federal rules governing the way blogs review products and places, and with information increasingly shared via social-networking tools such as Facebook and microblogging tools such as Twitter, it's essential for all aspects of the industry to understand how to best interact with the online world.

Learn to make cocktails with The Modern Mixologist. From Shaking to Stirring..

La Verdad meaning "the Truth" in Spanish. This seminar will focus on the misunderstood spirit of Mezcal. Misperceived as the lesser known "cousin" of Tequila and generally assumed of a lower quality when in point in fact not only is it more appropriate to designate Mezcal the father of Tequila, we will go one step farther and explain Tequila IS a Mezcal, and furthermore that Mezcal is one of the finest hand crafted artisan spirits in the world. We will explain the worm, which was no more and remains no more than a marketing gimmick of lesser quality Mezcals ruining the image of the spirit before it has had a chance to truly blossom. Be that as it may the seed has been planted and four men intent on nurturing its growth will share their passion with those in attendance.

The history of drinks is almost uniquely resistant to accurate investigation. This session will discuss the causes of that resistance and explore some of the strategies that have proved successful in countering them. In other words, a session for the history geeks, but with colorful anecdotes and Lazarus drinks.

Spirits critic/author/journalist/educator F. Paul Pacult guides attendees who want to hone their sensory skills as spirits tasters to higher levels. Using commonplace examples like spices, herbs, and foods to illustrate his innovative techniques, Paul shows how to identify the singular characteristics of six different types of spirits. A "must-attend" seminar for all industry professionals and bartenders.

This seminar will explore gin and gin cocktails during some of the golden years of the cocktail (1890's – 1919), the Bath Tub Gin and Gin Cocktails that came during the dark days of Prohibition and Prohibitions effect on the Gin industry in US after that noble experiment.

Predating cocktail culture by centuries, the monastic orders of Europe were and continue to be a key link in the intersection of brewing and distillation. With resources and stability in often turbulent times dating back to the Middle Ages, monasteries were vital centers of research and advancements in the early origins of alcoholic ‘elixirs'. These isolated orders, steeped in science and religious ritual, form a lynchpin in the early search for aqua vitae and practical needs for nutrition and survival. Join Allen Katz, Director of Mixology for Southern Wine & Spirits of New York, and Garrett Oliver, Brewmaster for the Brooklyn Brewery and Editor-in-Chief of the forthcoming Oxford Companion to Beer, for in depth tasting and discussion of the history and lasting influences of the Trappists, Carthusians, Benedictines, Malthusians and other sacred orders.

This session would focus on techniques that experienced bar professionals can use to communicate good cocktail techniques and ingredients to rookie home bartenders. The focus would be on methods of teaching the history and theory of cocktails to novices. We'd cover using in-person classes along with articles and blog posts to teach home mixers about spirits, balancing flavor, when and why to stir instead of shaking, all of the basics. This session would not itself be a "Cocktail 101" course; it would instead guide experts to an understanding of how to conduct such a course, and how to communicate our love and passion for cocktails to the general public.

Rum running in history – formation of the US Coast Guard to enforce duties on foreign goods including alcohol. Some of the notable personalities in the history of rum running. How taxes color the landscape. How free ports can be successful without taxes while taxes kill commerce in other places? How taxes are playing a role in the production of alcohol today. Who are the winners and the loosers?

The sequel to our enormously popular and challenging seminar last year on the Science of Shaking, this follows that lecture up with further research in the field of basic cocktail science. What is actually happening when we mix a drink?

Panel discussion with F Paul Pacult, moderator, Dr Bill Lumsden, Richard paterson and Colin Scott, panelists. Topics will be Scotch horizons for the next five years; experimentation in distillation and maturation; Scotch in cocktails and more. Last 30 minutes will be a Scotch tasting with each panel member presenting one of their favorite Scotch whiskies.

This seminar will take you on an interactive food and drink journey through textures and flavor elements of sensory analysis. You will taste, smell and see sprits like never before. You will develop a language on how to taste one of the most complicated categories; vodka. Discover how the palate works, how your nose sends signals to your brain, why you can only taste something that is soluble in water or saliva and how your senses react when tasting spirits and cocktails. Per Harmansson, a leading sensory analysis from Sweden will lead you through an interactive sensory experience before conducting an in depth vodka tasting.

Bars, bartenders, spirit makers, and cocktail enthusiasts are using the unique opportunities social media provides to leverage their business. As personal blogs, coupled with applications like Facebook and Twitter enjoy a huge surge in popularity among the world, so too has their growth surged within the cocktail community. The success of the next generation of cocktail legends may well rest on how well new technologies are embraced and used as a complement to their tenure behind the bar.

Cocktails are one of America's contributions to the culinary world, but carbonated beverages are another truly American drink. Before the bottle and can, soda-pop was served from soda fountains made from the finest marble and were gilded with gold. There were thousands of different recipes, like phosphates and lactarts, were dishes out by the soda jerks with flair. Intoxicants like cocaine, morphine, alcohol and strychnine were a significant part of early soda drinks. All of this had a significant impact on cocktails. Even bartenders were influenced by the soda fountains, especially during

prohibition when thousands of bartenders were forced to become soda jerks. The change in America's taste for all things sweet and the cocktail changing from a morning drink to a nightcap can be attributed to the soda fountain. Today's mixed drinks can be explained by the fusion of cocktails and soda.

A look at where the profession of beverage consulting has come, where it's going and what is really involved.

How to influence your guests experience through body language, aromas, colours and sound. From the moment a guest enters a bar, he/she is influenced by sight, sound, smell and even touch. This seminar will address how the influence of the bartender and the bar's environment will influence the guests drinking experience before a drink has even been ordered. Main topics will include the effect of smell, colour, sound and body language. Just think, the colour of your shirt could effect your guests drinking experience...

A Presentation that hopes to clear up all the confusion, myths, and abuse of the world's most feared cocktail ingredient: the egg. Some of the topics will include: - a history of eggs and the history of eggs in cocktails. - A tasting of THE ORIGINAL COCKTAIL (with feather and egg-cup!) - The truth about Salmonella and other health risks associated with eggs thouroughly researched. - Eggs around the world. It sounds simple but what is an egg? How does it differ around the world and in your supermarket? - Kitchen VS Bar. Do we refrigerate the eggs or not? - the How-to and why of the Infusion of Eggs. - Contemporary egg cocktails.

Come join this entertaining, informative, and interactive seminar led by three of the world's top entertaining bartenders who have reputations of over-exceeding guests expectations with charm, magic, and flair, You will learn the history of bar amusements that have existed from the 1600s to present day as well as a trick or two for your sleeve. Doc Eason was the feature bar magician at John Denver's World Famous Tower Comedy/ Magic Bar in Snowmass VIllage, CO bar for 20 years. In 2004, The 37th Annual Academy of Magical Arts Awards Show named Doc, Bar Magician of the Year. This yearly award show is held at the famous Magic Castle located in Hollywood CA, which features the best of the best in the magic business for their performances in a venue known for demanding perfect skills, new effects, cutting-edge execution, and the polish expected from the top acts of any performing arts. Doc was also instrumental in establishing the WC Fields bar located in the Inner Circle of the Magic Castle as a performing venue while working at The Magic Castle as well. Doc is widely recognized as one of the premier bar magicians of our time. He has lectured on the subject to magicians all over the US as well as Australia, Canada, England, Scotland, Netherlands, Austria, Germany, Denmark, Sweden and Norway and most recently Japan. He is also a corporate entertainer, a lecturer, public speaker, author, teacher, consultant and recently was involved in the Fox TV show "Masters of Illusion". He talks to corporate and association groups about "The Therapy of Laughter" and connecting with customers. His remarkable memory for names is just one of his trademarks. Dean Serneels – Flairco's Mad Mixologist Flairco's Mad Mixologist, Dean Serneels is the inventor of the Flairco Brand of bar products and training DVD's. He is also a professional magician and award winning flair bartender that has shared his creativity and knowledge with literally 1000's of bartenders from around the world. Serneels has appeared on National Commercials, the Food Network Challenge and on CMT's Search for the Ultimate Coyote. As an award winning cocktail designer Serneels is often called upon to create cocktail menus and train bartenders in the art of presenting professional cocktails along with elements of entertainment. Cheryl Charming aka Miss Charming from www.misscharming.com was Walt Disney World's bar trick/magic instructor for Disney's mandatory hospitality class, Quest for the Best. This position lead to her first published book by Random House, Miss Charming's Book of Bar Amusements, which contains 80 of the 1000 bar magic tricks from her collection. To date she has 10 published books and many contributions to the cocktail culture.

Excite your taste buds and confuse your senses as Hendrick's Gin lifts you upon the wings of the mystic miracle berry for a flavor trip sure to leave you shocked with utter delight. When was the last time you enjoyed the likes of a soy Negroni or an inverted Collins?

Join a panel of highly-experienced bartenders who have had success in multiple styles of bartending over the years, as they touch on one of the more taboo concepts in the mixology world: Flair bartending. Learn the truth about Flair including its inexorable ties to classic cocktail bartending. More importantly, learn new ideas on how to incorporate tasteful, appropriate Flair techniques into cocktail bartending that can actually enhance speed, accuracy, cocktail quality, guest service, and staff morale.

This session will address the science behind the creation of essential oils and extracts and how they can be used in the art of making drinks. The session will look at the history of essential oils and extracts and illustrate how essential oils and extracts can open new door to creativity in the art of mixing drinks.

My seminar will chronicle the cocktail history and folklore attached to the great New Orleans hotels that have gone by the names Grunewald, Roosevelt, Fairmont, and once again, the Roosevelt. This storied hostelry has played host to some of the most historically significant lounges, bars, restaurants, and other watering holes (including individual suites) in the annals of the hospitality industry. From the legendary Cave (believed to be the U.S.A.'s first nightclub, a subterranean-themed grotto featuring stalactites/stalagmites, nymphs, pools, and other amazing sights), to the Blue Room, site of many a great bandleader and performer, to the Sazerac Bar, to the many other bars that have, and continue, to serve great food and drink. I will also focus on the great drinks that have called the Grunewald/Roosevelt/Fairmont (hereinafter GRF) home, from the Sazerac, the Ramos Gin Fizz, the Bayou Swizzle, and many others. I'll also have on hand authentic artifacts, menus, glasseware, advertisements, matchbooks, etc.

Why does a champagne cocktail foam? Why do limes brown? What happens inside a stainless steel shaker as opposed to a silver one? Why does champagne quickly go flat in a coupe? Want to learn how to keep your mint crisp and prevent stinky egg white drinks? World-renowned food science writer Harold McGee, along with Audrey Saunders and Tony Conigliaro will explore various day-to-day challenges that bartenders experience, and offer solutions for each.

Most historians will tell you the Mint Julep was born in the American south in the early 1800s. But spirits historians Anistatia Miller and Jared Brown have traced the Julep back as far as the 15th century, and found some outstanding 18th Mint Julep recipes hailing from London, Edinburgh, and Dublin that feature some amazing "lost" ingredients. There is no question, as Irvin S. Cobb states in his "Recipe Book" that the Mint Julep evolved in the United States. What's surprising is that the Julep was simplified to create the modern drink we know today.

Almost universally seen as light and, well, boring, Canadian whisky is starting to change its image, with new bottlings from the old school stalwarts like Wiser's and Crown Royal and new innovations by Forty Creek. This seminar and tasting may change the way you feel about Canadian spirits.

Ever wonder how some nights when you worked so hard - you were at the end of the night physically tired but in good spirits and appeared not to have lost a lot of energy? Remember also the nights when at the end you weren't only physically tired and exhausted but also emotionally drained and "heavy"? The difference in those two experiences is in maintaining force. In the first example the force and energy was accidentally maintained and you didn't identify emotionally with all that was going on that particular night. In the other – more common example, you did identify emotionally with everything and therefore got upset, or got exited, or got insulted, or got praised, or not praised, or liked, or not liked, you got bored, etc. In other words, you got personally involved. How do we change this? Can we make every night behind the bar a pleasureable experience? Who is the part of us that is so ready to loose control over the body, thoughts and emotions? It is very important to realize that we can influence the way we perceive ourselves and our world on moment to moment basis. It does not have to be random and accidental. There is an opportunity to master a simple technique that will enable you to create a "working character" within your personality who takes charge when you step behind the bar and are professionally engaged. The Seminar will provide real life examples and practical advice on how to make wiser choices, how to act from understanding and not react from ingnorance and how to become a more balanced individual - primarly during service but also generaly in one's daily life. We will provide an insight into the inner workings of the human psychology when confronted with challenges of nightly work behind the bar. Who is The Bartender? What are his/hers aims? What is he/she really selling? etc. Can the level of our awareness influence the taste of our cocktails? Finally we will conduct an experiment with 5 random people from the audience who will have the first hand opportunity to experience how they all "taste" different no matter how pre-measured their ingredients are. This seminar is crucial knowledge for any working bartender and can greatly help professionals to become fully developed bartenders.

Cocktails by Salvatore Calabrese and Dale DeGroff A conversation with Olivier Paultes, distiller and cellar master of Frapin Cognac and Salvatore Calabrese owner of London's fashionable Fifty at Fifty St. James and the author of "Cognac, A Liquid History". Moderated by Dale DeGroff with introductions by Alain Royer.

The Asian bar scene has seen alot of press in the past year but, what is really going on in the region? The economy is booming and there is alot of opportunity to do business in Asia so, why isn't everyone able to succeed in the market? A better understanding of how business works in the complex and multicultural East is crucial to the Western business trying to get inside. Rob Mckeown has been writing about food and beverage in the region for almost a decade and has been doing intellegence for companies of all disciplines looking to make connections and do business in China, Thailand, Singapore and Indonesia. This seminar will explore the various social and economic groups within Asian society and how to navigate and respect the rich culture of Asia. Linden Pride of Australia and Eben Freeman who have spent the past year working in the beverage industry in Asia will contribute their impressions and serve cocktails inspired by their travels.

The ancient history of gin, from the Moors settling France as far as Bordeaux until 732 AD, to 1269 in Holland, England's Gin Craze in the 1700s, the birth of Mahon gin in the 1700s, the rise and rise and fall of gin, and the re-birth of the gin category in the late 1980s. Includes extensive tastings!

The Fern Bar is a now much-maligned but important part of the history of American Taverns. From its humble beginnings in San Francisco at Henry Africa's in 1970, it launched a style and concept that was to spread nationwide, be widely seen in film and television, and lead to international chains like TGI Friday's. Fern Bars had their own culture, atmosphere, and drinks- the fern bar is credited by some as the birthplace of the lemon drop, and was home to the Harvey Wallbanger, wine spritzer, tequila sunrise, and lots of drinks with ice cream. Much of the iconography and style of the Fern Bar was the result of one man, Norman Hobday who, like a latter-day Don The Beachcomber, created a wholly new concept based on the idea that bars should be inviting and comfortable like your grandmother's living room. Much like Don before him, he adopted a persona ("Henry Africa") and even shared Don's penchant for Safari Suits. Unlike Don, Norman is still with us today- he now owns a San Francisco fern bar called Eddie Rickenbacker's, famous for their rare motorcycle collection, Tiffany lamps, and Norman himself- a legendary SF figure. Norman lives in a lazy boy in the corner of his restaurant with his enormous tabby, a Katrina rescue cat named Mr. Higgins who spends most days sleeping on the bar. In this fun-filled seminar, you'll discover one of the great eccentrics of San Francisco, take a sexy look back at a cultural phenomenon, and feel its continued impact. We'll study the drinks of the era- so prepare to drink cocktails that will challenge your concept of "good". And enjoy some smooth music while you mix and mingle with some groovy singles- you just might meet that special someone. Polyester attire strongly encouraged.

How to read your guests mind and tongue with a help of COCKTAIL PSYCHOLOGY. Remember the bartender is also a salesman. You are in a business where you are selling not only drinks, but also YOURSELF. Your knowledge, personality and CHARIZMA can help you to do so. The bartender is a psychologist, a sociologist and a salesman - all in one. Charisma is something extraordinary, something which is not given to everyone at birth. Human beings are divided into "ordinary", those who have " a spark ", and then people with charisma. Even when a person is born with charisma, he needs to experience life so thathis inner strenght may be fully expressed. Charisma is a gift, the ability of a person to spread the FLUIDUM around. Image is nothing for those who do not know anything about it. However, it is important for people who know how to use it and make the most of it. Image is not about cheating and hypocricy, but about using common practises to one's own benefit. Stan will shows you his own way of charizmatic bartending, and also he will be sharing with you his knowledge, tricks and experience of "reading your guests body, mind and palate" FOR IMPROVING YOUR BUSINESS. Cocktail psychology is a science and art in one. Students of psychology should have one or two terms of compulsory intership in a cocktail bar. So far, I know no better school for knowing the human soul. Stan Vadrna

An investigation and analysis from the death of the Tiki Bar to the resurgence to the new trends emerging. Tiki is even being seen as a major menu component at non-tiki bars, such as NYC's Death and Co, and Seattle's Naga Lounge. Some bars are even having special Tiki nights, such as Drink in Boston, and Teardrop Lounge in Portland. The tiki revival is here, and this session will chronicle its growth, as well as passing the good word of true tropical libations.

In 2004 a research paper was published that identified the factors that made Michelin Star rated restaurants successful. One of the key factors was the inclusion of umami rich foods. In cocktails, cultivation of umami flavours has only begun, bacon flavoured bourbon being an early pioneer. However, there are many foods that include the glutamates responsible for the umami flavour, other than meat. Working with them can be tricky in cocktails, but not impossible. This session will focus on how to incorporate umami into cocktails.