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The Spirits are Calling. Will you answer? Join us July 15-19, 2015 as the international spirits community answers the call, returning for another spirited round of Tales of the Cocktail®.
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Wednesday, July 15 • 3:00pm - 4:30pm
The Myth of Precision

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Do Your Measures Measure Up?

When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.

The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.

Moderators
avatar for Joe McCanta

Joe McCanta

Global Ambassador, Grey Goose Vodka
Joe McCanta is an expert on taste. And now, as Global Ambassador for GREY GOOSE vodka, he brings together a passion for great cocktails made from freshest ingredients and the creative skill of a master mixologist. | | A gifted jazz musician, Joe was raised in southern California before moving to Boston to study music at the New England Conservatory where he was taught by five-time Grammy nominee Fred Hersch. Working in restaurants whilst... Read More →

Speakers
avatar for Greg Boehm

Greg Boehm

President, Cocktail Kingdom
Since founding Cocktail Kingdom, the standard-bearer of bar-industry equipment worldwide and one of the catalysts of the craft cocktail movement, Greg Boehm has guided the progression of modern mixology by attentively sourcing and manufacturing the highest-quality barware to better suit the needs of the ever-evolving profession. Cocktail Kingdom today has offices in New York, London, and Melbourne, and its tools are coveted by top bartenders... Read More →
avatar for Tobin Ellis

Tobin Ellis

Principal, BarMagic of Las Vegas
Tobin is owner of BarMagic of Las Vegas, a hospitality design & consulting firm established in 1997 that specializes in concept development, bar design, and hospitality operations. BarMagic’s portfolio of clients include MGM Mirage, Marriott/Ritz Carlton, Starbucks Coffee Company, Ace Hotels, Caesars Palace, Gaylord Hotels, CSX Hotels and more. Tobin’s bartending and consulting career spans 26 years and includes 6 national bartending titles... Read More →
avatar for Iain Griffiths

Iain Griffiths

Iain Griffiths has been involved in the hospitality industry for over ten years, with extensive knowledge of all aspects of the business. From his experience in his native Australia, through to Edinburgh and finally landing in London, along the way he worked in more then a few of the world’s best bars including Black Pearl (Melbourne), Eau de Vie (Sydney) and Bramble (Edinburgh) Iain is now to be found as New Business Development Manager... Read More →
avatar for Adam Seger

Adam Seger

Founding Partner, HUM Botanical Spirits, BALSAM Spirits and Truffe Amere Bitters Companies Corporate
BIO | | ADAM SEGER CCP | | An alumnus of Michelin Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley, Certified Culinary Professional and Advanced Sommelier Adam Seger takes a chef's approach behind the bar, being called appropriately by New City 'The Charlie Trotter of Cocktails' and the 'Grant Achatz of Spirits'. | | Dubbed 'Chicago's Godfather of Craft Cocktails' by TimeOut, Seger... Read More →

Sponsors

Wednesday July 15, 2015 3:00pm - 4:30pm
Iberville Room at the Hotel Monteleone 214 Royal Street New Orleans, LA 70130