Tales of the Cocktail® Announces Spirited Series of Seminars for 2013

A line up of 59 seminars will cover a wide range of topics all designed to share insights that will keep the cocktail industry moving forward.

NEW ORLEANS – January 30, 2013 – This year, Tales of the Cocktail® brings you new and exciting seminars that would make any bartender drool. Drink it in for the 11th year with Tales of the Cocktail® as topics on the Tiki Bar, South American drink culture, and airport bars are covered. These 59 seminars hold promise to be some of the best in Tales of the Cocktail® history.

“Every year I think the seminars can’t possibly get any better and every year I’m wrong,” said Paul G.  Tuennerman, Chief Business Officer at Tales of the Cocktail. “This year’s seminars are as fresh as the cocktails being served.”

The Tales of the Cocktail® planning committee, comprised of industry professionals from around the world, examined proposals for more than 200 seminars, each presenting a unique, thought-provoking take on the cocktail world. The seminar selection committee spent weeks evaluating seminar ideas in order to identify those that would give a broad range of material to satisfy the very diverse group of Tales of the Cocktail® attendees.

“Each year it gets more difficult for our volunteer committee to score the hundreds of proposals, most of which are excellent,” said Philip Duff, Chairman 2013 Seminar Committee. “After two rounds of evaluations, which included requesting rewrites of proposals that the committee felt would benefit from a second go-around, the committee is confident that the top 59-ranked seminars which will be presented at Tales 2013 represent the freshest insights, most rigorous research, most compelling material and most captivating speakers in the whole world of cocktails and bars. Roll on July!”

The 2013 Seminars and Presenters:

  • 19th Century Ingredients and Flavor Prof with Robert Hess
  • 60 Ideas in 60 Minutes with Jamie Evans
  • A Cook Walks into a Bar with Andrew Bohrer
  • A Second Look at Flavours with David Cid
  • ABC—Aging, Barrels and Climate Change with Wayne Curtis
  • Advanced Sherry: Secrets, Lies and Solera with Camper English
  • Agave Amigos: A Rare Spirits Tasting with Misty Kalkofen
  • Airport Bars—a Dissection with Charlotte Voisey
  • An Apple a Day Keeps the Drinker at Play with Jacob Briars
  • Barking Up the Right Tree with Amy Stewart
  • Beyond the Coupe—Glassware in Bars with Ivy Mix
  • Bottled Carbonated Cocktails for Bar with Evan Wallace
  • Buzz Management with Darcy O’Neil
  • Charles Barker, Your Guide to South America with Jacob Briars
  • Digging into the Secrets of Tequila with Elayne Duff
  • Drinking in the Dark Ages with David Wondrich
  • European Rums Uncovered—What’s the Story with Ian Burrell
  • From Oak to Smoke with Alban Petiteaux
  • Fun with Hydrocolloids with Douglass Miller
  • Grape’s Great Leap Toward Immortality with Jason Wilson
  • Grow Your Own: Successful Bar Gardens with Amy Stewart
  • Hey Good Looking/Dress Your Drink with Charlotte Voisey
  • How Bars Spend Your Cocktail Money with Bobby Heugel
  • How to Open a Bar-3 Part Seminar Series with Philip Duff
  • I Love…I Hate…Big Brands with Claire Smith
  • Ice Aristocracy: History of Frozen Water with Bobby Heugel
  • Low Octane Libations with Kara Newman
  • Lowcountry Cocktails with Charlotte Voisey
  • Lucrative Libations with Cameron Bogue
  • Midnight in Paris—Lost Generations 1920s with Philip Greene
  • Modifiers: Eternal Life For Cocktails with Philip Duff
  • Oxidation: The Good and the Bad with Darcy O’Neil
  • Paleococktails with Derek Brown
  • Rise of the Zombie: Tiki’s Deadly Drink with Jeff Berry
  • Science of Simplexity with Claire Smith
  • Scotch: A Liquid History with Dave Broom
  • Sporting Life 3-Stories, Songs and Sketches with Allen Katz
  • Stepping Out From Behind the Bar with Audrey Fort
  • The Changing Map of American Whiskey with Paul Clarke
  • The Column Still: Pretty on the Inside with Camper English
  • The Philosophy of Hospitality with Ludovic Miazga
  • The Pineapple, A Symbol of Hospitality with Dean Callan
  • The Savoy’s Green Fairy Secrets Revealed with Allan Moss
  • The Taste and Flavour, School for Spirits-4 Part Seminar Series with Mark Ridgwell
  • The Team Equation with Dushan Zaric
  • The Tender Topic of Terroir with Paul Clarke
  • The Vermouth Institute-3 Part Seminar Series with Philip Duff
  • Water World: Water in Spirits and Drinks with Camper English
  • WED—Whiskey, Entertainment, Development with Philip Duff
  • When American Bartenders Invaded Cuba with Jared Brown
  • Why Rye? with Claire Smith

About Tales of the Cocktail®

This summer the industry’s most influential bartenders and spirit lovers from around the globe will drink in every ounce of cocktail knowledge and culture at Tales of the Cocktail® 2013. The world’s premier cocktail festival returns to New Orleans with another non-stop schedule of educational seminars, tasting rooms, Spirited Dinners®, Spirited Awards®, competitions and more. We guarantee you won’t leave thirsty at the 11th Annual Tales of the Cocktail®, July 17-21, 2013.

For more information about drinking it in with us this summer, visit TalesoftheCocktail.com.

About the New Orleans Culinary and Cultural Preservation Society

The New Orleans Culinary and Cultural Preservation Society (NOCCPS) is a non-profit organization committed to preserving the unique culture of cocktails and cuisine in New Orleans and beyond. Since it’s founding in 2006 the NOCCPS has supported members of the hospitality industry through programs like the Apprentice Aid Fund, providing financial assistance to former apprentices in times of medical need, the Cocktail Apprentice Scholarship Program and the Flo Woodward Memorial Scholarship as well as the production of events like Tales of the Cocktail®.



  • Dustin Parres

    It took 3 days but I’ve narrowed it down to my 12 favorite seminars, based off names. Can’t wait to read descriptions so I can start all over again. I promised my self I’m not going to let any seminars I want to go to get sold out before I have a ticket this year. This will be my fourth year and I think I have a pretty good survivial strategy. (the first two years were a little over whelming. )