Draft cocktails are one of the hottest trends in the beverage world.
We’re inviting you to join DRAMBUIE National Brand Ambassador Anthony Caporale, Pamela Wiznitzer and BourbonBlog.com‘s Tom Fischer at Tales of the Cocktail as we’re judging the “Tales on Tap” contest this Friday, July 19, from 2:30 to 4 pm at the Royal Ballrooms C & D at Hotel Monteleone.
Taste some of the best draft cocktails around when Tales of the Cocktail showcases three finalists for its The New Orleans Culinary and Cultural Preservation Society (NOCCPS) Tales on Tap sponsored by DRAMBUIE Liqueur.
The grand prize winner will receive a $5,000 check presented by Tales of the Cocktail founder, Ann Tuennerman.
The three finalists to compete are Douglass Miller, Brian Matthys and Nathan Greene.
Caporale tells us, “”Once again, the quality of the draft cocktail recipes we tasted this year was extraordinary! As this mixing style develops, it’s becoming clear that creating a great draft cocktail demands a thorough understanding of both ingredient properties and flavor profiles — much more went into these entries than simply taking à la minute recipes and batching them into containers. Several bartenders are proving themselves to be true draft masters, and despite changing up our judging panel to introduce new taste preferences and following strict blind protocols, two of our finalists will be returning from last year.
Keep an eye on all three NOCPPS Tales on Tap finalists as you follow the evolution of draft cocktails, and be sure to stop by our Competition Tasting Room to experience their creations first-hand!”
The finalists’ recipes are:
Nuttin’ Honey!
By Nathan Greene of RM Seafood, Las Vegas, NV
5/8 oz Bulleit Rye Whiskey
5/8 oz DRAMBUIE Liqueur
1/2 oz Emilio Lustau Don Nuno Dry Oloroso Sherry
2 Dashes Fee Brothers’ Black Walnut Bitters
Garnish: Orange Swath (5 ingredients total including the garnish)
Glass: 4-5 oz Cocktail coupe or Tulip glass
Combine all ingredients, sans orange swath, and stir to chill with ice in a mixing glass. Strain into a chilled Tulip or coupe cocktail glass. Garnish with an orange swath with the orange oils squeezed in first, then drop the swath in the drink.
The Gilded Kilt
By Brian Matthys of Le Bernardin, New York, NY
In a draft carboy, combine:
3 parts DRAMBUIE Liqueur (40% ABV)
3 parts Dry Riesling (I used Ravines 12.5% ABV)
1 part Del Maguey Vida Mescal (42% ABV)
1 part Malmsey Madeira (Rare Wine Company – New York Malmsey 19.5% ABV)
In a mixing glass filled with ice, add 2oz of draft mix. Stir to chill, strain into a rocks glass over a 2-inch clear cube of ice and garnish with a mist of grapefruit bitters. Cheers!
Portree
By Douglass Miller of The Culinary Institute of America, Hyde Park, NY
1 ounce DRAMBUIE Liqueur
.5 ounce White Port
.5 ounce Blandy’s Malmsey 5 year
.25 ounce lemon juice
Combine all and stir. Pour into a rocks glass with ice. Garnish with DRAMBUIE soaked golden raisins
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.
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