Austin bartenders swarm New Orleans for Tales of the Cocktail

You might notice some of your favorite bartenders around Austin aren’t in their usual spots behind the bar this week. That’s for one very good reason: Tales of the Cocktail, the biggest annual cocktail conference in the U.S., is setting up boozy shop in New Orleans for the next few days.

But don’t feel left out of all the five-day fun of seminars, tastings, networking events and more. Create your own little Tales of the Cocktail event right in your own home with this gin drink recipe from Whisler’s bartender Brett Esler, one of the industry professionals rendezvousing in Louisiana currently. He’s gearing up to defend his title as the Broker’s Bowler Cup Champion in one of the various Tales of the Cocktail competitions and has created this cocktail to present to attendees on Friday afternoon at the Broker’s Bowler Cup.

Whisler's bartender Brett Esler has created this gin drink for a cocktail competition at Tales of the Cocktail this week.

Whisler’s bartender Brett Esler has created this gin drink for a cocktail competition at Tales of the Cocktail this week.

As one of the finalists, he’s hoping An English Summer, with Broker’s Gin, honeydew juice and an absinthe spritz, will become the crowd favorite and, thus, the winner. This floral and fruity cocktail makes a good case for it — try it for yourself and see what you think.

An English Summer

2 spritzes of Lucid Absinthe
2 oz. Broker’s Gin
1 oz. fresh honeydew juice
¾ oz. fresh lemon juice
¾ oz. lemongrass syrup
Sprig of rosemary

Spritz a Collins glass with absinthe and add ice. Mix remaining ingredients in a pint glass. Shake and strain into Collins glass. Garnish with a sprig of rosemary.

Lemongrass syrup

1 cup sugar
1 cup water
2 stalks of fresh lemongrass

Remove the outer layer of lemongrass stalks and discard. Cut the remaining lemongrass into pieces.

Mix equal parts water and sugar in a pot. Add the chopped lemongrass. Bring to a boil and then turn down the heat, simmering for 10 to 15 minutes. Cool and pour in a jar with a lid.

— Whisler’s Brett Esler


View Comments 1