Dallas Bartenders Descend Upon Tales of the Cocktail in New Orleans

By Steven Lindsey     Photos by Rodrigo Orta

Yesterday, Big D came to the Big Easy. In a big way. The Texas Cocktail Coalition and Private Social presented Come And Get It! Cocktails Texas Style!, one of the most popular tasting rooms of the day. There, Dallas’ best and liveliest bartenders mixed it up behind the bar and all around the room.          

Host Rocco Milano served up Brugal Extra Dry rum (a brand new type), watermelon juice, coconut water,  angostura bitters. He called it the Brugal Dry Escape and it was nice and light,  not sweet at all

Oak’s Abraham Bedell presented a fresh concoction of pineapple, coconut, lime juice, simple syrup, and Mount Gay Extra Old Rum, all blended together with ice.

Cedars Social’s Michael Martensen put out a classic rocks Margarita with fresh lime juice, agave nectar, and tequila.

Whiskey Cake’s Bonnie Wilson delivered a nuanced blend of Evan Williams Single Barrel bourbon mixed with black tea, blackberry puree, Benedictine, lemon juice, and sweet vanilla cream, all garnished with a mint leaf.

Whiskey Cake’s Anthony Crestic utilized a 48-hour infusion of Rittenhouse Rye 100 proof, basil simple syrup, basalmic vinegar, lemon juice for what he described as “essentially a whisky lemonade—an easy early morning drink.” Perfect at 10:30 a.m.

Lucky Campbell from the Chesterfield got the crowd involved with interactive cocktail shaking to music, letting the drinkers help make the Cappuccino Flips, created from an egg, Cazadora Añejo tequila, Tia Maria, sugar, cream, vanilla tincture, and coffee infused Angostura spray paint to grafitti the top of the cocktail with words like “Sexy” or “Dallas.”

Richard Allison from Cointreau was on hand to represent the Standard Pour with  a Cointreau Lime and Soda – Cointreau, fresh squeezed lime juice, bitters, aperol, poured in a CO2 dispenser and carbonated together.

Bolsa’s Kyle Hilla brought us a cocktail made with the new Bombay Sapphire East, consisting of the gin, lemon, sage, plums, orange, ginger and Campari.

Rob Gordon of the Marquee Village Grill and Stephen Garcia of the Mansion on Turtle Creek created an Oaxaca Sour Mezcal with house-made grapefruit cordial, fresh lime juice, egg whites, grated nutmeg, and barrel aged bitters.

1 Comment

Filed under Bartenders, Cocktails, Crave, Rod Orta, Steven Lindsey, Tales of the Cocktail

One response to “Dallas Bartenders Descend Upon Tales of the Cocktail in New Orleans

  1. kathy

    Yea, go Dallas! We know cocktails over this way!

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