2011 complete event listing - The Manhattan Cocktail Classic

 2011 COMPLETE EVENT LISTING
THE OPENING NIGHT GALA
at The New York Public Library
Spanning four floors, two city blocks, and over ten million cubic feet of space, the opening night Gala
will once again take over the sprawling main branch of The New York Public Library, filling the
mammoth hallways and cavernous arches with music, dancing, merriment, mischief, wild
performances, scandalous art, nibbles, noshes, chaos, curiosities, and infinite twists, turns, and
general sensory excess. (Oh - and did we mention over twenty-five thousand cocktails?) Whether
you're a self-proclaimed cocktail enthusiast or seasoned industry professional, or neither enthusiastic
nor professional but in possession of at least a begrudging appreciation for a good stiff drink and a
desire to attend the most epic cocktail party New York has ever seen - this is one event you do not want
to miss.
Entrance includes unlimited drinks, food, general shenanigans, and as many fond memories as your
relative sobriety will permit. Creative and/or slightly salty black tie optional (but general fanciness
required). Please note that the Manhattan Cocktail Classic will not be held liable for any injuries
suffered (whether physical or emotional) by Gala attendees due to pre-existing phobias pertaining to
open spaces, confined spaces, heights, clowns, and/or exotic birds. Don't say we didn't warn you.
THE OFFICIAL BAR
at Astor Center
Join us each day at the Official Bar of the Manhattan Cocktail Classic, where some of the world's
greatest bartenders will be crafting up special concoctions all day long. Stop by in the morning (or
morning-time for bartenders, namely 11:00am - 3:00pm) for a much needed caffeine fix at the Coffee
Bar. Swing by later in between seminars to grab a quick tipple and a snack; browse a boozy selection
of Original Vintage Posters and leave your email address for a chance to win an original framed
Taittinger Grace Kelly poster courtesy of The Ross Art Group; check out the BNIC e-learning platform
experiencecognac.com at their interactive mobile station, chat up your favorite presenters and
panelists; or just kick-back, relax, and catch up on cocktail recipes with friends.
1 EDUCATIONAL SEMINARS
A Drop Of The Hard Stuff: The History And Uses of Irish Whiskey And It's
Liqueurs
with Philip Duff & Sean Muldoon
presented by Michael Collins Irish Whiskey, Carolans Irish Cream and Irish Mist Liqueur at Astor
Center
Irishmen Philip Duff (drinks writer, consultant, bar owner, never won a thing in his life) and Sean
Muldoon (who won World's Best Drinks Selection, World's Best Hotel Bar and World's Best Cocktail List
for Belfast's Merchant Hotel when he was it's Bar Manager) team up for the ultimate guide to Irish
whiskey & Irish-whiskey liqueurs.
From Irish monks in Spain in the year 500 A.D, to the invention of whiskey, to the birth of Irish cream
liqueurs, Duff & Muldoon share and taste their way through the untold history of Irish spirits; the rules,
the stories and the uses of the world's fastest growing drinks category. Includes extensive tastings of
whiskies and liqueurs, several distilled especially and uniquely for this seminar!
Agave Spirits Cocktails Beyond the Margarita: Enhancing the Terroir of Mezcal
and Tequila in Libations
with Steve Olson, Ron Cooper & special guests
presented by Various at Astor Center
Join Steve Olson, aka wine geek, Ron Cooper, David Grapshi and special guests for an advanced study
of the terroir in agave spirits, and how these characteristics manifest themselves in the cocktail.
You’ll taste the culture, history and heritage in each killer cocktail shaken and stirred by some of the
country’s top mixologists as we pay homage to Mexico’s national spirit. Stigibeu!
Age: The Final Frontier - Barreling Spirits & Cocktails
with Philip Duff
presented by Excellia and G’Vine at Astor Center
2 Wear your tasting trousers! Opinionated drinks writer, bartender and consultant Philip Duff takes you
through the history of aging things that historically weren't aged: from genever and tequila to lemon
juice and pre-mixed cocktails. What happens in a barrel? Is it always good? When is it bad? And can I
have another barrel-aged Negroni, please? (Includes custom-aged gins, rums, and cocktails made
exclusively for this seminar)
Aperitivo: The Italian Happy Hour
with Joseph Campanale
presented by Campari at Astor Center
It's 5:30 pm in Rome and the bars are already crowded. In Florence, they have been filling up for the
last hour. Throughout Italy, Italians seek out the best spots for aperitivo, the before dinner drinks
accompanied by food that is the finest of all Italian traditions.
Some claim aperitivo started during the glamour years of the 1950s and 60s, when fashionistas,
intellectuals and movie stars would sip cocktails and people-watch in Milan's stylish bars. Others say
that the tradition began in the 18th century, when monks concocted magical elixirs with claims of
healing properties and has evolved over time.
Aperitivo is an important part of Italian life as a way of socializing and winding down after a day of
work. Yet aperitivo is much more than the happy hour cocktails we know and love; bars throughout
Italy display an array of foods with the hopes of attracting drinkers who want to get an early start on
the night. The best part, the food is entirely free and seemingly endless, that is, if you buy a drink.
Join Joe Campanale, the Beverage Director and Owner of 3 of New York's hottest restaurants:
dell'anima, L'Artusi and Anfora as he guides you through a seminar on the history and tradition of the
aperitivo hour, typical spirits (Campari, Aperol and Cynar) and typical cocktails.
Beyond the Hangover Cure: What to Eat, Drink, and Do To Combat Your Boozy
Lifestyle
with Kirsten Amann & Kendra Strasburg
presented by Plymouth Gin at Astor Center
Studies have shown that simply going to bed later than 10 p.m. each night takes a serious toll on your
liver. What does that mean for the bartender, whose shift ends 2, 4, even 6 hours after optimal
bedtime has come and gone? Between 12 hour shifts, butter and salt laden staff meals and copious
3 consumption of alcohol, the odds seem stacked against the bartender who seeks a balanced, healthy
life.
But there is hope for those who have chosen to build a career in the spirits industry and want to live
healthy and well. This seminar will teach attendees how to make substantial changes in their overall
health by integrating certain foods, beverages, herbs and movement into their daily lives. We'll
discuss:
* Foods, beverages and herbs you can take to support your liver - no matter how much you drink
* Movement you can integrate into your daily life to both detox the body and support it through long
shifts
* Recipes for simple, healthful snacks that will boost your overall energy more than your pre-shift cup
of coffee
* Foods and beverages that can help combat your hangover for the nights when you do over-imbibe
* Are some cocktails "healthier" than others? Yes. We'll serve some and explain why.
No one way of eating is best for everyone, and many of the "healthy" eating strategies we hear about
are virtually impossible to integrate into the bartender's daily regimen. Tailored to the unique needs of
restaurant veterans and spirits industry professionals, this seminar will teach attendees ways to
compliment their unique lifestyle rather than complicate it through dietary choices.
Kendra Strasburg is a Holistic Health Coach (Co-Founder of CRAVE Health) certified by the Institute for
Integrative Nutrition and accredited by Columbia University and the American Association for Drugless
Practitioners. Kirsten is a Yoga Alliance certified yoga teacher and founding member of the Boston
Chapter of LUPEC with over ten years of restaurant industry experience. Both have managed to find
lifestyle balance through dietary choices while continuing to lead bibulous lives.
Botanical Bartending
with Charlotte Voisey & Jim Ryan
presented by Hendrick's Gin at Astor Center
Understanding the history and world of botany is the starting point to grasp how and why various
botanicals are selected for gin production.
Be it herb or spice, root, plant, petal or fruit , each botanical performs in its own peculiar way in the
flavor profile of gin. And what's more some botanicals have a back story to tell of their own (warning :
some stories contain nods to witchcraft, nurses and other random mischevities).
4 Botanical Bartending is a seminar that exposes the flavor and function of gin's botanicals alongside
their weird and wonderful history and ironic reason for being.
A star studded line up of bartenders will each showcase a cocktail that has been crafted to specifically
showcase one of the botanicals in Hendrick's Gin. Samples of each will be served.
Botanical Bartenders:
Eben Klemm (B.R. Guest Restaurants)
Enzo Lim (Maharlika, Minetta Tavern & Painkiller, NYC)
Jim Meehan (PDT)
Richy B (Dutch Kills, NYC)
Ryan Fitzgerald (Beretta, San Francisco)
Scott Beattie (Spoonbar, Healdsburg, CA)
Drew Levinson (Wirtz Beverage, Las Vegas)
Ivy Mix (Lani Kai & Painkiller, NYC)
Jon Santer (Hendrick's Ambassador, West USA)
Xavier Padovani (Global Hendrick's Ambassador & ECC, Chinatown, London)
Jim Ryan (Hendrick's Ambassador, East USA) and Charlotte Voisey (Portolio Ambassador, WIliam Grant
& Sons) narrate this hands-on cocktail journey through a botanical garden.
Classic Cocktails, Classic Film: NY Nightlife
with Nora Maynard
presented by Oxley Gin at Astor Center
Cary Grant at the Oak Bar in North by Northwest...
Bette Davis at the Cub Room in All About Eve...
Ray Liotta at the Copacabana in Goodfellas...
Join us for a fast-paced evening of barhopping through some of New York City's most celebrated
nightspots — all without leaving your seat. In this whirlwind cinematic tour, we'll sample a series of
club-inspired drinks (including a Champagne cocktail from the Stork Club and a Southside from the
bar at "21") as we roll clips from silver screen classics showcasing some of our city's most storied
bars and nightclubs, both past and present.
Take a trip to the Copacabana, "the hottest club north of Havana." Recapture the elegance of café
society with a look at the Stork Club and its VIPs-only Cub Room. Rub elbows with the power brokers of
1950s New York at the 21 Club. Visit a celluloid version of the oldest bar in Midtown, P. J. Clarke's, as
5 it was faithfully recreated on a Hollywood soundstage (and later visited by homesick New Yorker and
Algonquin Round Table member, Robert Benchley).
And finally, in a hands-on component of the workshop, you'll get practical tips on mixing the perfect
batch of drinks at home — and even get a chance to shake and stir yourself up a couple before the
evening's through.
Discovering Le Cognac
with Steve Olson, Dale DeGroff, Paul Pacult, David Wondrich, Doug Frost &
Andy Seymour
presented by Cognac Trade Board/EU at Astor Center
Beverage Alcohol Resource (BAR) brings you Cognac. Six of the World's leading spirits/cocktail experts
teach you everything you ever wanted to know about Cognac — nuff said! Dale DeGroff, Paul Pacult,
David Wondrich, Doug Frost, Andy Seymour and Steven Olson.
Drink Like You Eat
with Adam Seger, Joe McCanta & Francesco LaFranconi
presented by No. 3 Gin and Preiss Imports at Astor Center
I have a mission and the embryo of a movement that is summed up with my mantra "Drink Like You
Eat".
We wonder how we got to this point where the general drinking public has no problem using shelf
stable mixes instead of freshly squeezed juice, but they wouldn't break open a can of Niblets at the
height of sweet corn season for a summer BBQ.
How is it we obsess over chefs and farmers biographies and Food Network, but the general public don't
know Dale DeGroff, Francesco LaFranconi, or Ron Cooper of Del Maguey, who's basically like a small
family farmer who searches for single village Mezcal in Oaxaca? How is it we can discriminate between
truffles from Umbria, Oregon, and the Perigord, but most foodies don't know one type of cocktail bitter?
Or if they do, it's a dusty bottle of Angostura that's been passed down through three generations. Why
do we find a non-Italian restaurant serving caprese salad out of season preposterous, but vodka and
shelf stable sour mix outsells everything else in the marketplace?
Why is it that we don't "Drink Like You Eat"?
6 Prepare to re-invent your cocktail paradigm and learn first hand how to pull centuries of culinary flavor
pairing learnings and seasonal, local produce and herbs into your garden to the glass, farm to the bar
cocktails. "Drink Like You Eat" by Adam Seger and Francesco LaFranconi was the first cocktail master
class in the history of the prestigious International Association of Culinary Professionals. It's not just a
tasting. It is an experience and a journey that will forever change how you look at, appreciate, evaluate
and imbibe in cocktails.
Gin: Distilled
with Steve Olson, Angus Winchester, Andy Seymour & Tom Nichol, Master Distiller of Tanqueray
presented by Tanqueray at Astor Center
Gin is in! Get schooled on Gin with Steve Olson, aka wine geek, Angus Winchester, Gin Master of the
Universe (and Tanqueray World Ambassador), Andy Seymour of Beverage Alcohol Resource, and special
guest, Tom Nichol, the Master Distiller of Tanqueray. Learn about Gin's illustrious heritage and history
and its honored place in the cocktail, as well as its many ranges of distillation, and finally learn the
actual ‘Ginesis' of Tanqueray No. TEN, the first of the New Western Style Gins, from the Master Distiller
and creator himself.
Glasses & Tools: How Do You Choose the Right Glass for a Drink?
with Dale DeGroff
presented by Pernod Ricard at Astor Center
The choice of glass can mean the difference between a successful and elegant drink, or a glass of
booze. In a commercial operation, the choice of glass can impact dramatically on the bottom line. At
the home bar, the choice of glass can have an impact on the success of your cocktail party, and the
well being of you guests. DeGroff invites audience members up to join him in creating classic drinks in
glasses culled from his collection. Find the perfect glass for well-know classics and the tools to make
them successfully.
Global Drink Rituals from Prehistory to Today
with Elayne Duke
presented by Don Julio at Astor Center
Did you ever wonder why we drink Pickle Backs, or why you should know the Mexican itch, how
Germany's Oktoberfest got started or what exactly does it mean to be out on the Sesh? Join Global
Drinker, Elayne Duke for a Roller Coaster ride around the world as we investigate these amusing
7 practices and many more. A sampling of three ritual drinks will be served, plus all attendees will be
able to create their very own.
Hands On with Tony Abou-Ganim
with Tony Abou-Ganim
presented by Campari at Astor Center
Join Tony Abou-Ganim, The Modern Mixologist, as he shows you what you need to stock your home bar,
tools of the trade and how to use them, and all the secrets behind mixing great drinks at home. Be it a
classic a Negroni, or one of his originals, he'll show you how easy it is to craft these wonderful
libations. From shaking to stirring, muddling to blending, Boston Shakers and Hawthorn Strainers,
you'll learn all you need to know to set up and tend your home bar. Whether you’re a professional
bartender or just want to impress your friends, you’re sure to enjoy this entertaining journey into what
it takes to make a great drink... Hands On!
History: What Is It Good For? (Or How to Spell "Classic" without "Ass")
with David Wondrich
presented by Bénédictine at Astor Center
The last few years have seen an unprecedented level of interest in the history of cocktails and drinking
in general, and an unprecedented appeal to that history to justify current drinking practices. This lively
panel discussion will examine the ways that this history has been used and the ways it has been
abused.
How To Behave In A Bar
with Philip Duff & Angus Winchester
presented by Tanqueray at Astor Center
Do fancy bars intimidate you? Are you a first-jobber? College graduate? Freshly-minted brand
ambassador? Perhaps you've just moved here from abroad? Or you're a brand owner flying in to visit
your distributor? Or you're visiting friends in the Big City? Amsterdam bar owner, cocktail consultant
and bon viveur Philip Duff, one of the least well-behaved men in the industry, helps you skirt the
chutes and climb the ladders of Bar Etiquette to be a social lion in any decent bar in the world. After
this ground-breaking session you shall verily bask in the many advantages that accrue to a bar guest
who is the coolest person in the room, whether you be there to pick up your next partner, hold your
client's hand, pimp your brand or simply hang loose with your tight homies.
8 Mysticism and Magic: Connecting Spirits with their Unique Cultural Heritages
with Danny Valdez, Ron Cooper, Steve Olson, Andy Seymour, Tad Carducci & Misty Kalkofen
presented by Ron Zacapa at Astor Center
In this seminar, we will be connecting and identifying the drinking culture related to specific
distillates. With its deep lineage rooted in the Mayan cultural influence in Guatemala, we will explore
the mysticism surrounding Ron Zacapa Rum along with the native traditions of the Chorti Indians.
Similarly in Oaxaca, agave is very important in the day to day lives of the Zapotec Indians, especially
seen in their culturally preserved distilling methods of Del Maguey Mezcal. Join Danny Valdez, Ron
Cooper, Steve Olson, Andy Seymour, Neyah White & Misty Kalkofen on an in-depth look at drinking
cultures and histories from around the world.
Preserving with Liquor for Kitchen and Bar: Local Ingredients 12 - Months A
Year
with Francis Schott & Mark Pascal
presented by Laird's Applejack and Rémy Cointreau at Astor Center
As the modern bar station looks more and more like the garden manger station, the mixologist must be
fanatical about seasonal and local ingredients. The season's first strawberries are a cause for
celebration and an update to the cocktail menu. Blueberries, melons, cherries, tomatoes, apples and
pears mark the balance of the year. But what's Northeast mixologist to do in January, February, March
and April (the cruelest month).
For centuries, people have preserved and put up local produce. Produce put up with spirits however,
has always been a precious extravagance and mostly given as gifts. Over time, the alcohol affects the
fruit in sometimes unexpected ways. When chosen well, unique flavors and textures result in the fruit
that is put up as well as in the liquid that remains. If one were to utilize the fruit and discard the
liquid, the cost would be prohibitive and the waste a terrible shame. Two unique products result from a
well-executed liquor preserve. The liquid (we call it nectar) can always be used in a cocktail. The fruit
can often be used in the cocktail as well, and can always be used in the kitchen. Tying food from the
kitchen and cocktails from the bar together in this very local, artisanal and homey way, presents a
unique marketing message and a unique culinary experience.
Executing this as part of a bar program (whether commercial or at home) takes planning months in
advance. It is definitely Slow Slow Slow Food / Slow Beverage. The cost of ingredients is high, but so is
the value of the resulting product, unless you make a mistake. Mistakes can lead to gallons of
9 expensive schlock or even worse, a dangerous bubbly monstrosity that can make someone very sick
indeed.
In our seminar we intend to present the issue of working with the kitchen in a comprehensive way,
including planning for putting up stock throughout the fairer months, storing and inventorying it
appropriately, what spirits work well with what produce and what spices, manipulating sugar content
and safety of canning procedures. We will also demonstrate and offer samples of cocktails that utilize
some of our put-up fruit from last season. We will also demonstrate how some fruit is more suited to
being utilized in the kitchen with some sample foods we will bring.
For an example of one of the drinks we utilize and our presentation skills, here is a youtube video of
just one of the drinks in question.
http://www.youtube.com/watch?v=FPIuARLUQ-s
Rye Mania!
with Dave Wondrich, writer and cocktail historian; Joseph Magliocco, Managing Partner, Michter’s
American Whiskey Co. & President, Chatham Imports, Inc.; Willie Pratt, Master Distiller, Michter’s
American Whiskey Co.
presented by Michter's American Whiskey Co. and Chatham Imports at Astor Center
Join Dave Wondrich, one of the world's foremost authorities on cocktails and their history, Joseph J.
Magliocco, Managing Partner of Michter's American Whiskey Co., and Michter's Master Distiller, Willie
Pratt, in a lively discussion of American rye whiskey from its colonial roots to the resurgent rye craze
that has swept the country in the last few years. Dr. Wondrich is a former English professor who gave
up Shakespeare and Freshman Comp to write about spirits and cocktails for Esquire magazine (where
he's a contributing editor) and numerous others.
Also speaking will be Joseph J. Magliocco, Managing Partner of Michter's American Whiskey Co., and
Michter's Master Distiller, Willie Pratt. Joe, a veteran wine and spirits producer and importer, will
discuss his experience in the whiskey business. Willie has over 4 decades of experience in the whiskey
industry with in-depth knowledge ranging from selection of grain, to distillation, to barreling and
maturation.
Seminar participants will taste a range of ryes — and will journey through "Rye Time" as they follow a
rye from "white dog" inception to its most elegant expression as a classic rye cocktail.
10 Spirits in a Blind, or How Spirits Professionals Describe Spirits with Something
other than "I like it."
with Doug Frost & Steve Olson
presented by Diageo at Astor Center
Join tasting experts Steve Olson and Doug Frost MS, MW to discover the tricks of the trade, and learn
the steps that these two BAR (Beverage Alcohol Resource) founders and examiners take when teaching
spirits tasting to true professionals.
Tequila's Rebirth: Agave's Golden Age
with Jaime Salas and Pedro Master Distiller Tequilera Milagro
presented by Milagro at Astor Center
Tequila is known as a “spirit of place". Every drop crafted in Mexico, and sipped all around the world,
embodies the very heart and soul of Mexico and Mexican culture.
Jaime Salas, “Trained and educated in the fine arts for the cultivation, creation, and enjoyment of
tequila and other fine agave spirits" and special guest Master Distiller Tequilera Milagro, Pedro will
guide the audience through a compelling “Tequila timeline" - a visual journey from tequila's origins
and early days to its unique relationship with Mexico's Golden Age of cinema and other aspects of
Mexican culture. Mexico’s gift to the world is both steeped in history and tradition, while now looking
forward to a bright future.
Jaime and Pedro will discuss old and new production techniques with an eye on innovation in the
tequila category.
Deliciously fresh cocktails from a modern mixological angle will be served as a recent re-found
appreciation for this noble spirit is celebrated.
The Art of the Simple Cocktail
with Elayne Duke
presented by Diageo at Astor Center
WE DECLARE THE COMPLICATED COCKTAIL DEAD! In this entertaining seminar, mixologist Elayne Duke
will demonstrate for you how to create, sell and serve simple but enticing delicious cocktails. Seminar
includes house made syrups, must have liqueurs, three cocktails and the ability to create your very
own.
11 The History of Distilling in New York City
with Allen Katz & Tom Potter
presented by Pernod Ricard at Astor Center
Not often thought of as a hotbed for commercial distilling, the history of producing alcoholic spirits in
New York City stretches as far back to its first days as New Amsterdam. From moonshine, to rum and
gin, today’s outer-boroughs were key locales for craft distilling from the Tammany-era of the 19th
Century up until Prohibition. Join Allen Katz and Tom Potter on an historical journey that traces the
path of distilling in our great city, from its earliest days to the modern revival of craft distilling in
Brooklyn.
The Mindful Bartender
with gaz regan, Aisha Sharpe & Dushan Zaric
presented by Appleton Estate Jamaica Rum at Astor Center
The mindful bartender sets his/her intentions to be of service to guests before each and every shift.
This is done in a 5 to 15 minute period of stillness or meditation.
Mindful bartenders strive constantly to be aware of what they are doing, to engage with customers in a
manner that lets the guest know that they are the bartender's priority, and they try to react to each and
every situation in the bar in a way that leads to the best possible outcome for all involved.
Mindful bartenders attract customer loyalty, bigger tips, and they help tremendously toward helping
the people with whom they work come together as a happy team, who genuinely care about being of
service to others.
We will teach the art of Mindful Bartending.
The Science of Citrus
with Philip Duff
presented by Bombay Sapphire at Astor Center
Does aged lemon juice really taste better? Why does citrus aroma make us happy? How come toilet
cleaners are lemon-scented? Why shouldn't real caipirinhas be made with limes?
12 Where would we be without lemon and lime juice in cocktails? Is it true the flavour industry has never
been able to develop a stable citrus flavour? Join Philip Duff (number of times nose broken: twice) for a
fascinating interactive seminar that will have you blindfolded, nose-clipped and bamboozled as you
smell, taste, see and touch citrus in all it's many guises.
The Science of Mixology
with Anthony Caporale
presented by Drambuie at Astor Center
Join Mixologist and Mechanical Engineer Anthony Caporale in the Drambuie LaBARatory as he brings
physics, chemistry and materials science to bear, while challenging common bartending techniques,
assumptions and myths. We'll put popular wisdom to the test and find out the scientific answers to
questions like "How much does chilling a martini glass affect the drink temperature?" and "What's the
optimal amount of time to shake a drink?" Explore the thermodynamics of stirring, the fluid dynamics
behind freepouring and the physics of flair. Examine the facts behind bruising gin, skunked beer, and
frozen mugs. Other topics will include:
* The effects of ice shape and size
* Esthers and aroma
* Ethanol as a flavor solvent
* The chemistry of carbonation
* The miracle of water
Next time you step behind the bar, be sure your craft is based on fact rather than fiction!
The Science of Taste
with Kirsten Amann, Don Katz & Graham Wright
presented by Cognac Trade Board / EU at Astor Center
Why does Campari taste delicious to some and make others gag? How can a sweet liqueur taste divine
to some and cloying to others? Taste is very personal and the way that people experience flavor seems
a bit magic, to be sure. But a lot of why we taste what we taste and why we enjoy the flavors that we
do can be decoded through science.
This seminar will explore the scientific aspects of taste and flavor through cocktails curated by LUPEC
that represent the 5 facets of taste (sweet, sour, salty, bitter and umami.) Don Katz, a Professor
specializing in Chemosensation from Brandeis, will speak about the science of taste and flavor, and
Chemist Graham Wright will explain how these concepts are applied in the glass.
13 Don Katz is a Professor of Neuroscience and Chemosensation at Brandeis University. Graham Wright is
a chemist currently affiliated with the Museum of Science and bon vivant. Kirsten Amann is a
founding member of the Boston chapters of Ladies United for the Preservation of Endangered Cocktails
and the USBG. All agree that cocktails make science more fun.
Three Mixologists - Three Drinks - Three Ways (or - Cocktail Ménage á Trois)
with Jamie Boudreau, Kathy Casey, & Charlotte Voisey
presented by William Grant & Sons and Small Screen Network at Astor Center
Experience how three top spirits industry professionals approach three different cocktails and have
come to form their own personal style. From Charlotte Voisey: what a classic like the Old Fashioned
was meant to be and why she has a personal history with that cocktail. From Liquid Kitchen’s™ Kathy
Casey, Bar-Chef pioneer and international cocktail consultant; how to add a seasonal twist, sparkle
and dazzle to the classics and keep things fresh. From world renowned professional bartender Jamie
Boudreau: how to take a classic to the next level of style and sophistication with techniques like
smoking, aging, fat washing, and mixing of multiple spirits.
Three cocktails will be presented three different ways by these talented mixologists accompanied by
historical, factual and theoretical information that will help the audience enjoy and serve cocktails at
home or behind the bar.
Attendees will then have a chance to get creative and stir up their own version of a classic using what
they have just learned. This educational and interactive seminar will leave them inspired and full of
new ideas!
Whiskey is the New Black!
with Kara Newman - spirits reviewer, Wine Enthusiast magazine; Willie Pratt - Master Distiller,
Michter’s American Whiskey Co.; and Jason Asher – Mixologist, whiskey enthusiast, and GQ's "Most
Inspired Bartender" of 2010 presented by Michter’s American Whiskey Co. and Chatham Imports at
Astor Center
Sample whiskeys by flavor (sweet, spicy, smoky, honeyed, even wine-y) and learn more about this
stylish and versatile spirit.
Learn how those flavors get there, and how mixologists are showcasing those flavors in cocktails (yes,
you bet we’ll be sampling those too!). We’ll also discuss why bartenders are finding whiskey to be an
14 amazing creative outlet for infusing (Bourbon with bacon! Rye with raisins!) and embracing Scotch, a
spirit once considered downright un-mixable.
Like the proverbial “little black dress,” whiskeys may all look alike to the casual observer, but they’re
really all quite different in terms of their construction and flavor profiles. Everyone has a bottle in the
closet – you just need to know what you have and the right way to use it.
Whiskies of the World
with Eddie Russell, Jimmy Russell, Ian McCallum, Gardner Dunn, Kristina Sutter, Ross Hendry &
Jamie MacKenzie
presented by Wild Turkey, Russell's Reserve, Yamazaki & Bowmore at Astor Center
Join us in an open panel discussion with Whisk(e)y Masters and Experts discussing the industry, as
well as answering questions from the audience. Have your questions answered about Whisk(e)y, such
as its rich history, how the industry has changed and where they see it going.
The panel will be lead by Master's and Ambassadors from the World of Whisk(e)y including: Kentucky
Bourbon Hall of Fame inductee and Wild Turkey Associate Master Distiller, Eddie Russell; Wild Turkey
Master Distiller, Jimmy Russell; Master Blender for Bowmore, Auchentoshan & Glen Garioch, Ian
McCallum; Distillery Manager for Yamazaki; Brand Ambassadors Gardner Dunn, Kristina Sutter, Ross
Hendry and Jamie MacKenzie.
Yo, Ho, Ho and a Bottle of Rum (aka The High Seas and Rum)
with Danny Valdez, Dave Wondrich, Ed Hamilton & Sean Kenyon
presented by Ron Zacapa at Astor Center
A discussion of the historical dance of rum and pirate life in the Caribbean, including fun facts about
how, why and how much pirates imbibed on a daily basis. Dave Wondrich, Ed Hamilton, Wayne Curtis
will speak about Pirates & Rum, while Danny Valdez adds local New Orleans flair by speaking about
Pirates specifically in New Orleans. Denver legend Sean Kenyon will add colorful moderation to the
panel. Aaarrrhh!
15 STORIES FROM BEHIND THE BAR
Stories from Behind the Bar: Cienfuegos
with Mayur Subbarao, Beverage Director, Jane Danger, Beverage Director, and Avery Glasser,
Proprietor Amor y Amargo
A bar crawl within a single establishment! Cienfuegos is unique in that it combines three separate
properties, each with their own philosophy:
-El Cobre, an open, rum-only cocktail bar with a large selection of sipping rums and a cocktail menu
focusing on a balance of classics and originals, with an emphasis on bartender interaction and
bartender's choice offerings, and exploring non-traditional interactions between rum and other
ingredients (savory rum cocktails, drinks on tap, rum-based riffs on rye or gin drinks, etc.)
-Cienfuegos, an all-seated establishment focused on punches, both classic and original, with
attention paid to large-format, elaborate, seasonal preparations designed for sharing.
-Amor y Amargo, a bar and shop devoted entirely to all things bitter: Cocktail bitters, amari, and
cocktails derived therefrom. Managed by Bittermens Inc, the bar is a tasting room and store both for
their more widely distributed bitters as well as an experimental series that is only sold from the shop,
and also sells barware, cocktail books, and more common non-beverage ingredients (Angostura and
Peychauds bitters, etc.)
The idea behind our bar crawl would be to start out with a cocktail and explanation of our philosophy
at El Cobre, then move upstairs to Cienfuegos for a glass of punch and a walkthrough of that bar's
own story, then over to Amor y Amargo for some bitters and a final wrapup discussion.
Stories from Behind the Bar: Clover Club
with Julie Reiner
presented by William Grant & Sons at Clover Club
The Clover Club opened in Brooklyn (arguably the hippest borough) back in June of 2008. Since
opening, it has won numerous awards including Time Out New York’s Best New Cocktail Bar (2009),
and has been included on Esquires’ list of the Best Bars in the Country. Additionally, Clover Club
picked up Best New Cocktail Lounge in the World at Tales of The Cocktail this year in NOLA. Julie and
Brad will be mixing signature drinks from the classically inspired menu that has made her lounges a
16 destination for cocktail lovers. Pull up a stool for this up close and personal afternoon with one of the
country’s greatest cocktail slingers as she shares stories about the inspiration behind the bars, her
beverage program, and the joys of trying to open anything in NYC.
Stories from Behind the Bar: Death and Company
with owner David Kaplan, head bartender Thomas Waugh, Joaquin Simo, Brian Miller, Jessica
Gonzalez, and Jason Littrell
presented by Bulleit Bourbon & Rye at Death and Company
Spend a couple hours at the bar with Thomas Waugh, David Kaplan, and the entire Death & Co team.
This landmark establishment opened New Years Eve of 2006-2007 to bloggers’ rejoice and one grumpy
neighbor’s chagrin. Since opening, it has received numerous accolades from publications far and
wide and has generally been packed to the brim every night of the week with avid cocktail enthusiasts
from all over the world. Famed for its amazing reinvention of classics, extensive original cocktail list,
and its rebirth of the punch bowl, this bar continues to define the very shape of New York’s cocktail
landscape.
Stories from Behind the Bar: Dutch Kills
with Richie Boccato, Abraham Hawkins and Sasha Petraske
presented by Brooklyn Gin at Dutch Kills
Stories from Behind the Bar: Employees Only
with Dushan Zaric and Jason Kosmas (Co-owners and
Principal Bartenders, Employees Only and Macao Trading Co.)
presented by Stolichnaya at Employees Only
Employees Only is a prohibition style speakeasy tucked away on the west side of Greenwich Village.
Established by a group of New York bartenders, “EO” serves mordern twists on classic cocktails using
a culinary approach to mixology. This landmark establishment opened in 2004 when most people
thought a good cocktail came in a coconut with a pink umbrella and a plastic seahorse. Famed for its
culinary approach to classic cocktail making and delivery, this bar maintains its well-deserved spot at
the forefront of NYC’s cocktail scene.
Stories from Behind the Bar: Flatiron Lounge
with Julie Reiner
17 presented by Angostura Bitters at Flatiron Lounge
Spend a few hours with owner, Julie Reiner, head bartender, Ryan Mcgrale, and the Flatiron
team. Flatiron Lounge opened in 2003 paving the way for many NYC cocktail bars. Hear about it's
history, and drinks program from the current Flatiron crew.
Stories from Behind the Bar: Huckleberry Bar
with Stephanie Schneider - owner, and Andrew Boggs - owner
presented by Lillet at Huckleberry Bar
Huckleberry Bar sets itself apart in the world of NYC bars by consistently providing the “fancy without
the fussy.” We offer unique, handcrafted cocktails, craft beers, eclectic wines and delicious vittles,
served late into the night by a knowledgeable and accommodating staff.
After working for many years for Danny Meyer (Gramercy Tavern, USC), our vision for Huckleberry Bar
was to take the great bar experience you would have at a quality Manhattan restaurant and plant it in
the beautiful wilds of Brooklyn with the addition of a private garden, some very talented DJs and an
overall sophisticated yet relaxed atmosphere. We do cocktails seriously but we are not a speakeasy or a
cocktail "church." We do food seriously but we are not a restaurant. We have great music and DJs but
we are not a club. We’re like a well-run Mom and Pop shop with really good taste.
Hospitality plays an enormous role in everything we do here. It’s even in our name. To be someone's
“huckleberry” is to be "the right person for the job," a willing helper or assistant. In this day and age
of the "mixologist" and "celebrity bartender" - sometimes the guest can get lost. Our goal is to open
the dialogue with the guest (whomever that may be) and offer them such a pleasant and unique
experience that they have no choice but to talk to their friends about us.
The team at Huckleberry Bar will spend some time with you waxing poetic about our history and
philosophies, our products and events and of course we will be serving up some delicious vittles and
signature Lillet cocktails.
Stories from Behind the Bar: 'inoteca e liquori bar
with Chaim Dauermann, bar manager and head mixologist, and James Garvey, general manager
presented by Ramazzotti Amaro at 'inoteca e liquori bar
Since opening in early 2009, ‘inoteca e liquori bar has become one of Manhattan’s best kept cocktail
secrets. Now, a growing core of fans have discovered that it's possible to find world-class cocktails in
a bustling restaurant. Well crafted, classically influenced cocktails have been brought “out of the
18 basement” and into a space that is warm, accessible, and in full view of the street. Join ‘inoteca bar
manager Chaim Dauermann, general manager James Garvey, and some special guests for a couple of
hours of drinking, conversation, and an exhibition of amaro’s potential as a featured ingredient in
well-balanced cocktails.
Stories from Behind the Bar: Lani Kai
with Julie Reiner, and the Lani Kai team
presented by Appleton Estate Jamaica Rum at Lani Kai
Stories from Behind the Bar: Little Branch
with Joseph Schwartz
presented by Angostura Bitters at Little Branch
Bitters? Why not Sweet Dispositions or Sunny Outlooks? Sponsored by the fine folks of Angostura, we
will discuss bitters generally with a brief history, and then get down to the important part: what they
add to cocktails. Some of our favorite illustrative examples will be served.
Stories Behind the Bar: The Living Room Bar and Terrace at the W New York Downtown
with Charlotte Voisey, Mixologist
presented by William Grant & Sons at The Living Room Bar & Terrace
Stories from Behind the Bar: Macao Trading Co.
with Dushan Zaric and Jason Kosmas (Co-owners and
Principal Bartenders, Employees Only and Macao Trading Co.)
presented by Illegal Mezcal at Macao Trading Co.
Stories from Behind the Bar: 67 Orange Street
with Karl Williams, owner
presented by Crop Organic Vodkas at 67 Orange Street
Stories from Behind the Bar: Painkiller
19 with Giuseppe Gonzalez - Founder and Bartender
presented by 10 Cane and Belvedere at Painkiller
Stories from Behind the Bar: PDT
with Jim Meehan, General Manager
presented by G'Vine & Excellia at PDT
General Manager Jim Meehan will tell all: the story behind the opening; the service and drinks
philosophy; the taxidermy; the snazzy outfits. Hot dogs, tater tots and cocktails will be served during
this informal gathering of local cocktail aficionados inside the phone booth.
Stories from Behind the Bar: Pegu Club
with Kenta Goto & Audrey Saunders
presented by Plymouth Gin at Pegu Club
Pegu Club present's "Shaking the Sun, Stirring the Moon". This interactive class is to help you better
understand the age old question: “When do you shake, and when do you stir a drink?”
It will also demonstrate a number of very simple, basic techniques which you can utilize while
preparing a cocktail. You will walk away with not only a better understanding of the ingredients, tools
and methodologies that bartenders utilize, but will also gain insight and confidence on how to
customize drinks to your preference.
Stories from Behind the Bar: Raines Law Room
with Meaghan Dorman (Head Bartender), Yves Jadot and Alberto Benenati (Owners/Proprietors)
presented by Laird's Applejack at Raines Law Room
Spend a couple of hours behind the bar with Meaghan Dorman (Head Bartender), Yves Jadot and
Alberto Benenati (Owners/Proprietors) at Raines Law Room. A new addition to New York City's thriving
cocktail scene, Raines Law Room brought a subtle elegance to the Flatiron District when it opened in
2009. Raines Law Room is known for a reverence for the classics and adapting those principles into
new cocktails. Famed for its welcoming ambiance and Victorian parlor aesthetic, don't miss you
chance to pull up a stool with the Raines Law Room crew.
Stories from Behind the Bar: Weather Up Tribeca
with Richard Boccato and Kathryn Weatherup, co-owners and bartenders
20 presented by Plymouth Gin at Weather Up Tribeca
Kathryn Weatherup and Richard Boccato will swing the doors to their bar for an afternoon of gin
cocktails and hand-cut ice direct from their in-house block ice machine.
"Therefore, since brevity is the soul of wit,
And tediousness the limbs and outward flourishes,
I will be brief..."
-William Shakespeare.
OTHER EVENTS
360 Vodka Sustainable Olympics
hosted by 360 Vodka at 632Below
Test your green IQ, palate and athleticism with Olympic-style events designed to quench your thirst,
save the planet and earn a coveted spot on the medals podium. The world's only sustainable vodka
invites you to face off against friends and family while indulging in the 360 Double Chocolate
fountain, sipping 360 flavor flights and savoring eco-friendly cocktails that prove being green and
tasting great go hand-in-hand. Local treats and eats will be provided.
Be a Part of the “Next GINeration”: Tips & Techniques for Reinventing the
Classic Cocktail Party; Hosted by Mixologist, Alex Ott; Presented by New
Amsterdam Gin
hosted by New Amsterdam Gin at The James Hotel
This isn’t your father’s cocktail party! Join seasoned Mixologist, Alex Ott, at The James Hotel Penthouse
Loft as he shows you how to reinvent the traditional at-home get-together with New Amsterdam Gin.
Take part in an interactive hands-on experience where you will learn how to create your own innovative
cocktails (using ingredients right in your own kitchen!), master the art of the cocktail garnish, develop
the perfect food pairing menu, and pick-up a few “tricks of the trade” that will turn your everyday
gathering into a “Next GINeration” cocktail party.
21 Guests will enjoy exclusive giveaways, participate in raffles and take home one-of-a-kind cocktail gifts
from New Amsterdam Gin. Two lucky winners will also receive their own “Next GINeration” experience
at The James that includes a deluxe two-night stay (each valued at over $1,000).
‘Brunch with Bevy’ presented by Belvedere Bloody Mary
hosted by Maker's Mark at The Breslin
Get ready for a gastronomic adventure with a five-course brunch devised by Chef Bloomfield of the
Breslin. Each course will be paired in style with Maker’s Mark and Maker’s 46 libations to quench the
thirstiest of palates. Learn about these fine Kentucky Bourbon Whiskies produced in Loretto,
Kentucky—then sit back, sip, eat, and enjoy. Find us downstairs in Liberty Hall, just inside the lobby
at the Ace Hotel.
Campari Presents a Spirited Fête for the Senses Inspired by Padma Lakshmi
hosted by Campari at The Box NYC
An all all-star lineup of mixologists gathers to present an assortment of Negroni’s inspired by our
special guest and muse, Padma Lakshmi, deftly balancing themes from her latest cookbook, “Tangy,
Tart, Hot and Sweet,” for an extraordinary sensory experience. Expert drink-crafters include Tony AbouGanim, master mixologist; Jim Meehan, PDT; Jacques Bezuidenhout, master mixologist; Francesco
Lafranconi, master mixologist; and, Chad Solomon & Christy Pope, Cuff & Buttons Cocktail Catering.
Their world-class Negroni’s will be complemented by equally creative fare that salutes our muse. The
fête will be held at The Box, an otherworldly theater/lounge on the Lower East Side. The evening,
replete with the beauty of Ms. Lakshmi, near-mythic cocktails, decadent food, and avant-garde
entertainment, is guaranteed to ignite the imagination and satiate the senses.
Classic & Vintage Artisanal Spirits Dinner at Hearth
hosted by Classic & Vintage Artisanal Spirits at Hearth
Five courses.
Five cocktails.
Yes, the $50 ticket is inclusive of food, drinks, tax, and tip.
Yes, you will kick yourself for missing this one.
Death's Door Spirits Pig Roast at Hearth Restaurant
22 hosted by Death's Door Spirits at Hearth
Swabian pig arriving from Madison Wisconsin.
Cooked by the Chefs at Hearth Restaurant.
Death's Door Spirits Cocktails.
Espolón Tequila Presents Crypt-Side Cocktails - A Celebration of Spirits
hosted by Espolón Tequila at The New York City Marble Cemetery
You’ve probably honored the dead, toasted the dead and perhaps even cursed the dead. But have you
ever celebrated with the dead?
Now you can.
Espolón Tequila will throw a Dia de los Muertos-inspired party at the New York City Marble Cemetery.
Come revel as Espolón hosts a spirited gathering, complete with artisan cocktails, tarot card readers,
lively music, decadent imagery and modern-Mexican street fare, all staged in one of New York’s most
legendary resting places. Party-goers will honor the Mexican tradition of gathering in a cemetery to
commemorate the departed and celebrate the living, with Espolón Tequila cocktails crafted by Jason
Littrell of New York City’s Dram and Aaron Smith of San Francisco’s 15 Romolo. Come raise a glass,
speak to your dearly departed, and have a damn good time doing it. FYI: Ladies, as this event takes
place in a grassy cemetery, we suggest you leave those Louboutins at home (no heels please).
Espolón Tequila and the Manhattan Cocktail Classic will be donating a portion of event ticket sales to
help support New Arts Publications, an organization which supports artists and encourages public
dialogue.
Heering Goes Mad (Men)
hosted by The Xanté Company & Peter F. Heering at Ogilvy & Mather/The Chocolate Factory
Join The Xanté Company, Peter F. Heering & Special Mad Men celebrity guests at an exclusive
spectacular sunset rooftop event at Ogilvy & Mather (the depicted home of the Mad Men agency) as
the final four Maddest cocktails from the global Heering Goes Mad (Men) cocktail competition
(featuring Cherry Heering® liqueur, Coffee Heering® liqueur or Xanté Liqueur®) which were created
with a fashionable twist on some of the most iconic Mad Men® cocktails from yesteryear including
Betty Draper’s Breakfast - Bloody Mary, The Three Martini Lunch - Classic Martini, The Expense
Account – Manhattan, The Richard "Dick" Whitman - Side Car, We got the Business! - Whiskey Sour
and Another New Secretary - Sloe Gin Fizz – all for you to imbibe while being served by the global
23 bartending superstars who created them cart side to you as you overlook the city that started all the
Madness.
Hendrick's Croquet Tournament
hosted by Hendrick's Gin at Elevated Acre
Cue the cucumber trumpets...Calling all chaps and chappettes, cocktail tipplers, gin guzzlers, and Bon
Vivants!! The reason your innards have been quivering with sheer anticipation is finally upon us.
Bartenders, prepare to cast your hawthorne strainers and muddlers asunder as you dust off your
monocles, and practice your roquets and triple peels. Your noble presence is required at the one and
only soiree of the season, the to do of the spring, yes, the veritable wingding of your dreams. We at our
most compellingly incomparable little Scottish Gin ask nothing of you outside of your witty tongue, a
blood thirst for sport and a sharply adorned physique. Lashings of scrumptious Hendrick's Gin serves,
feastly gastronomic indulgences, and audio pleasures shall be in abundance and will prove to please
even the most miserly souls imaginable. Your dress shall be unusually peculiar, uniquely Victorian or
purely a representation of sartorial splendor. Huzzah!!
Lights, Cocktails, ACTION! Tequila Don Julio presents an exclusive screening of
“Last Call in New York”
hosted by Tequila Don Julio at The Crosby Street Hotel
Ever wonder what it takes to succeed as a bartender in New York City? Tequila Don Julio presents the
documentary short film "Last Call in New York," a unique look at the New York bars and bartenders
helping lead the modern mixology movement. Providing a window into what makes the New York
cocktail culture unique and featuring interviews with some of the city's best known bartenders, this
program showcases the life force of the very community that the Manhattan Cocktail Classic
celebrates. Produced by 4th Row Films. A panel discussion and cocktail reception featuring Tequila
Don Julio cocktails will follow the screening.
Lunch in the Garden with Godiva Chocolate Vodka
hosted by Godiva Chocolate Vodka at The Standard Grill
Join Godiva Chocolate Vodka for a delicious spring-inspired luncheon hosted in the Garden Room at
the acclaimed Standard Grill. Lunch will feature an elegant four-course meal made with fresh
ingredients and flavors of the season. Enjoy hand-crafted specialty Godiva Chocolate Vodka cocktails
paired with each course while dining in the height of style. Godiva Chocolate Vodka is a five-times
24 distilled, ultra-premium vodka infused with the essence of the finest Godiva chocolate. With a rich,
and decadent flavor, it's an ideal spirit to shake up in perfectly paired cocktails. After all, there's no
better way to spend a spring afternoon then sipping luxurious libations while sampling sumptuous
servings from one of New York City’s most vibrant hot spots.
Lustau! Not Your Grandmothers Sherry!
with Matt Stinton & Kelley Slagle
hosted by Lustau at Terroir East Village
Sherry is one of the world's most versatile beverages. No other liquid enjoys the span from briny dry to
chocolaty sweet and we want to prove it! Cocktails from Kelley Slagle will be paired with food from
Terroir’s John LoManto as well as a chance to taste the wine on its own. Join the "Movida" at Terroir
East Village and see how "Not your grandmothers sherry” Lustau can be.
Make Mine With Rye
hosted by High West Distillery at Ward III
Explore the world of rye whiskey with High West's Proprietor David Perkins and its Passionate Whiskey
Missionary Troy Karnes. They will share what High West is doing with rye whiskey, earning "Pioneer of
the Year" in this year's Malt Advocate Magazine's Whiskey Awards. You will experience rye production
from the very beginning as we will start with rye grain and go through a virtual rye whiskey distillation.
You will taste through the heads, heart, and tails of High West's newest Silver Whiskey: OMG Pure Rye.
We will also feature a few different styles and "blends" of rye whiskey and top the seminar off with the
East Coast premiere tasting of High West's "36th Vote Barrel Aged Manhattan". The fine gentlemen at
Ward III will also serve some tasty snacks to accompany the whiskies as well as a fresh Manhattan to
taste side by side with of High West's "36th Vote Barrel Aged Manhattan". The fun will also include a
raffle for some High West Swag. Come explore the spicy world of Rye as Perkins and Karnes give a
historic overview of rye.
Samples will include:
Rye grain
Malted rye grain
Heads and tails of our Rye whiskey
OMG Pure Rye
1-2 different barreled Manhattans
Ward III Manhattan
High West Double Rye!
25 High West Rendezvous Rye
Maker's Mark Brunch at the Breslin’s Liberty Hall
hosted by Maker’s Mark at the Breslin
Get ready for a gastronomic adventure with a five-course brunch devised by Chef Bloomfield of the
Breslin. Each course will be paired in style with Maker’s Mark and Maker’s 46 libations to quench the
thirstiest of palates. Learn about these fine Kentucky Bourbon Whiskies produced in Loretto,
Kentucky—then sit back, sip, eat, and enjoy. Find us downstairs in Liberty Hall, just inside the lobby
at the Ace Hotel.
Manhattan Pisco Bus Tour Presented by Gran Sierpe
hosted by Gran Sierpe Pisco at Astor Center
With the success of last year's Manhattan Spirits Tour, the double-decker of inebriety is back! Gran
Sierpe's "Manhattan Pisco Bus Tour" will take 70 enthusiastic party goers on
a double-decker ride throughout the NY area, making frequent stops at the hottest venues to sample
each destination's own Gran Sierpe Pisco cocktails.
Think of it as a bar crawl - but on wheels, and the bars are not your run-down bars down the street,
but instead some of the most coveted venues in NYC!
Believe me, you - after this not-to-be-missed Classic event, you will no longer associate doubledeckers with boring tour guides and dads in Hawaiian button downs and binoculars, instead they will
be synonymous with one word: party.
Rooftop Riffs & Revelry
hosted by Patron, Ultimat Vodka, Pyrat Rum and Esquire Magazine at XVI
What do you get when you mix:
1 part - stunning NYC rooftop
2 parts - Esquire magazine's music issue (Celebrating the 50 ‘Songs You Need to be Listening to Now’)
3 parts - Cocktail stations by Patron Tequila, Ultimat Vodka and Pyrat Rum?
Mix it perfectly and you get an evening of Riffs and Revelry.
26 Come enjoy a multi-room musical experience, from Esquire Magazine and Patron Spirits Company, with
inspired cocktails to amp up the volume and loads of free downloads to keep the experience going long
after the last drink is poured. Custom, paired hors d'oeuvres to go with signature cocktails will be
offered at the new XVI rooftop, with stunning sunset views. Its guaranteed to be a night of musically
inspired revelry at NYC's hottest new rooftop lounge.
“Shall we Rum-ba?" Presented by Zacapa Rum
hosted by Zacapa Rum at Mister H.
Immerse yourself in the mystique and romance of the Caribbean in the 1920s when rum was king at
the “Rum”-ba Nights themed soiree hosted by Zacapa Rum. Join us at Mister H., an exclusive new
cocktail lounge in SoHo, as we toast to this magnificent spirit. Zacapa Rum is an ultra-premium rum
distilled from the first-pressing of virgin sugarcane that is aged 7,500 feet above the clouds in the
Guatemalan highlands. As you lounge in the plush and unique setting you’ll enjoy delicious handcrafted cocktails made with the freshest ingredients, enticing appetizers curated by Imperial No. 9 the
new restaurant from Chef Sam Talbot, all while listening to the sounds of a notable Latin band, Grupo
Irek. If you prefer to sip and savor your rum, Danny Valdez, the esteemed Zacapa Rum National
Ambassador, will be at your side to offer you samples of Zacapa Rum neat or on the rocks as you
discuss the intricacies of this beloved rum. Whether a rum aficionado or a novice, your experience will
leave you dreaming of the Caribbean and your next Zacapa Rum cocktail.
Must be 21+ to attend.
With Maturity Comes Perfection. Please Drink Responsibly.
Zacapa Rum 40% Alc/Vol. © 2011 Imported by Diageo, Norwalk, CT.
Suntory Tokyo BBQ and Cocktails @ Summit Bar
hosted by Suntory Whiskies at The Summit Bar
Experience a night with Suntory Whisky!
A Four part experience:
-Front bar: Blending station. Make your own Hibiki blended whisky!
-Center bar: Ice station. Classes on cutting ice and carving ice balls Japanese
style.
-Back bar will be flowing with specially crafted cocktails as well as Punch
bowls and featuring the Japanese Julep.
-Yakatori BBQ in the "Sakura style" back patio featuring Marc Spitzer, Executive Chef of
27 Bond St.
The British Invasion
hosted by Beefeater Gin at Eleven Madison Park
An afternoon on the patio at Eleven Madison Park, featuring gin cocktails by Beefeater and Leo
Robitschek, fish and chips by Chef Daniel Humm, and live music by The Crooners performing Beatles
covers all day long.
The Indy Spirits Expo
at Soiree Nightclub
The Indy Spirits Expo celebrates the small entrepreneurs who (literally) pour themselves into the
business of bringing new and unique spirits to the marketplace. The Indy Spirits Expo gives you the
chance to meet the distillers, brand owners, importers and others who make it possible for you to enjoy
a great variety of small batch, unique and artisanal spirits from around the world. This walk around
tasting will feature and incredible variety of spirits from all over the world.
The Rum Bus! An Arepas Lunch in Williamsburg
hosted by Santa Teresa Rum
During the Manhattan Cocktail Classic, The Santa Teresa family, together with the Caracas Arepa Bar
family, would like to invite you on a journey of Venezuela, its mixed drinks, punches, and gastronomic
culture, right here in New York City.
The Guarapita, a Venezuelan Rum punch, Arepas, and other Venezuelan drinks and dishes will serve as
pillars throughout this sensorial journey to be lead by the Santa Teresa Master Distiller Nestor Ortega.
In order to genuinely transport you to what Venezuelans call ‘Our home away from home’ guests will be
shuttled from and to Astor Center and Caracas Arepa Bar, by none other than ‘The Guagua’, a Latin
party bus where guests will enjoy Venezuelan music and Rum.
The Sunset Cocktail Cruise, presented by 10 Cane Rum, Belvedere Vodka,
Grand Marnier and Hennessy Cognac
hosted by 10 Cane Rum, Belvedere Vodka, Grand Marnier and Hennessy Cognac at Pier 16
28 Climb aboard the beautiful 'Zypher' as we set sail upon a New York City sunset cruise. Enjoy the
gorgeous 360-degree view of all the harbor sites, city skyline and New York's finest landmarks while
enjoying an incredible selection of cocktails and canapés made from the finest ingredients and shaken
by the city’s best bartenders. Experience the beautiful New York City sunset and the illuminated
cityscape as we take in Governor's Island, The Statue of Liberty and Ellis Island, cocktail in hand, with
the breathtaking city as a stunning backdrop.
The World Premiere of "The Cocktail Club," a DonQ Rums 80's Bash
hosted by DonQ Rums at Skylight West
Walk down our red carpet with your totally choice threads and bitchin' hair as we relive the most
tubular moments of the greatest decade, like, ever: the '80s. Get stoked to the max on the gnarliest
stuff available: we’ll be elevating DonQ cocktails (and dreams) to their righteous big-hair 1980s
pinnacle. And who knows, you may even get to hang with some beautiful Maxim models and "stars" of
your favorite period pieces.
Time Out New York Dining & Libation Society: Flavors of Brazil
hosted by Time Out NY, Leblon Cachaca and Chartreuse at S.O.B's
Party Rio-style with Food & Drink editor Jordana Rothman at SOB's, also known as Sounds of Brazil, as
part of the Manhattan Cocktail Classic. Indulge in specialty cocktails from Leblon Cachaca as
mixologist and brand ambassador Jacob Briars is on hand to introduce the drink menu, including the
national cocktail of Brazil, the Caipirinha. Savor the churrasco station and additional beverages by
Chartreuse, while grooving to a live samba band with dancers throughout the evening.
Women & Whiskies: Drams for Dames
hosted by SKYY Spirits at The Standard Hotel
Who says whiskies are just for men!?! Not you, for sure. Join Women & Whiskies for “Drams for
Dames,” a cocktail hour where a gal doesn’t have to compete for a chance to fill her dram with tastes
from Scotland, Japan and Kentucky. And what’s Manhattan Cocktail Classic without a few cocktails?
Bartenders are fanatic about whisk(e)y cocktails, and we can certainly see why. So ladies, bring your
whisk(e)y-lovin’ (and whisk(e)y virgin) friends out for a ladies-only whisk(e)y fest just for you
29