Well this is really the way to wrap up week. For over ten years New Orleans has been the center of the universe on the subject of cocktails. History the science the arts and the fun of the drinks. It all started with the birth of tales of the cocktail. An annual five day event that brings cocktail lovers together. For the very serious study of the cocktail. And lots of tastings. But what started in New Orleans in 2002. Is now in three countries. I -- good news travels fast and far. Today we have a whole hour with the founder of tales of the cocktail and tournament and -- -- Co owner of York. Craft cocktail bar he and his parents then opened a lot. And I think that correctly there's a -- is correct bar and in the modern hotel and now there's a third year -- two of foot. Cain and Cain and table -- -- table it just. Stay tune everybody for the next hour because we're going to be talking all kinds of exciting things. Anything you ever want to know about cocktails or drinking one or whatever. Is going to be answered today 260187. But I wanna start with hand because again we go back so far. In your earlier days of the three don't think -- you know 199719. Anything yes. This marvelous woman and her very creative mother created three dog bakery in the quarter. And I was telling somebody I covered the story and then covered I think it was the dog wedding yes yes. So she went on from there right but because up and then -- other places that. What sparked. The -- the -- Well of all please had a. Entrepreneurial spirit is she could tell from three dog bakery and in between that Al worked at radio and TV stations mostly in formations and -- always kind of do things on the side. Well I really love new Portland's. And the inspiration for -- attack -- came because I started a walking tour of New Orleans bars and restaurants. Which is the predecessors to -- of the -- by a year. Net tour still takes place every day. But at that time there was nothing that told our dining and drinking history mean people knew about you know Tabasco and community coffee but that was about it. And me when you come to New Orleans like all the people here for -- that's what he wanted to. Eat drink OK so but nobody told the stories again and Raymond Sheehan is this as Iraq the you know products invented here debris and he crossed the grasshopper. And the fact that all these. Cocktails and -- these places. Are still here which is what column about the world you can take somebody in AT Jackson tell the story of that. You know Bart Bryant was invented there the grasshopper came about from cocktail competition. You know you can take people into. You know -- -- and -- lawns and you can take them into what was in one pages a pop they carry so I'll wanted to tell that story. Well with a background in marketing and permissions. Every day that you don't have somebody on the tour is you know a lost opportunity it's Alec -- -- -- like day one there's nobody there you know it takes a long time to. You don't get to attracting gallon. So to celebrate the first anniversary of that came up with the idea. Of tales like -- Somehow I can dance like ten people deal that Roth in a station Miller and Jerry Brown who I did not even know personally to come to New Orleans in August. And we had two events my husband likes to say we had an opening and closing event. And honestly just the event great feedback from like the fifty people that where they are enjoyed it. And I think it's really one of the main things it's made us successful is because they said -- like you really to do this again and it's like okay things. So we've always cure rated the event with the attendees in -- So you know male you know my husband says I agree again the -- industries event we do is organize it. And that is honestly how we look at it so all yearlong week. It is seek feedback for him you know bartenders bar owners -- colleges you know people hospitality profession. And you know give them what they want and then along the way. You know about year 33 or four created a seminar. You know -- five we added our -- like calculus beard awards. We have one thing we've been doing since the beginning an answer spirited dinners. Where we -- you know a bartender and a -- and they create a you know -- -- other similar to a -- dinner but instead of -- you have you know cocktails -- But on the and then here we are you know twelve years later and I was just telling -- going to be fifty in October. That -- gonna freak out let me get like pleasant time. You know -- But it's been great because I'll tell him. You know in the twelve years we've been -- -- it's been it's become educated be a bartender. Well let me -- I think bartenders. Line. They made the shift sort of suppressed and -- -- they are and it's it's because I think people appreciate defect. That this is partners and if you've got the right personality I mean your. It is it it takes a lot of skills -- mean bar tending. And -- can tell you this it's physically exhausting it's mentally exhausting. You know you need to be hospitable an entire time. And then you know along the way what was great was never thought of as a craft cocktail destination but when people like -- -- York mean. He's an unbelievable pioneer because he was the one who made for rich street happen and I called cure our first call that our -- first cocktail destination bar you know you when they're -- specifically. You know have a will made cocktail on and then AL you know he owns you know block full finale -- in table and you know there's more more people here around the globe they're coming to New Orleans -- -- -- decent time here -- -- bar -- careers so. Now it's kind of being lifted. You know everywhere. You know what we're gonna take a break. We come back we're gonna talk about I love that term craft cocktail. And I want a better explanation of that and I want to -- to tell us about how he does it right after the it's an Angel on got a W. While we are back with the people in the know when it comes to cocktails and and tournament who is the founder of -- of the cocktail. Is here at -- I'm sort of getting the broad brush picture of what's what ideas and what you've done is really captured. The history of the cocktail in New Orleans in particular and then also. Brought in all of the the people who work in that world. And and one of those people is -- Bernheimer who was born and raised here has had such a fascinating life and is the we're talking on being an entrepreneur or cure. And also with your parents block. And which -- -- beautiful place in the modern hotel and now you're into the food thing but I wanna go back to your origins you. Knew that this was something you were going to do. It is it is and it's you know kind of despite sometime it's some sometimes despite my best efforts. I kind of always found myself back in the bar and restaurant business and I think that. It when you're good at something or when you like something enough that you know there's what you what you think you should be doing in there is what you really should be doing and sometimes. You have to ask yourself the question -- now. It let's talk about cure and the craft cocktail. Could you give me a better explanation that by I think a good definition -- general idea of -- -- is that. It's it's cocktails with thought behind them and it's trying to use the best ingredients the you can get your hands on. Sometimes you have to make those ingredients and sometimes. With every passing year becomes easier to find those ingredients which makes our job even easier. But the idealists. Start and go back and look at some of the of cartels through history there have been crafted in and look forward. With the it with those ideas and say OK can we make -- -- can -- maker on Serbs how can be how can we interpret history. In present day and it sets a circuitous answer for. Now in with a very interesting answer I I think we were talking in the office before the show of all of a sudden cocktails came. And flexible I think it was because of -- was the wonderful lady in new York and they had done she make movies and -- explicit sex in the city. All of a sudden and I'm looking at that I wish people could say this but we're not television we receive the mini bottles he is broad. Not for the mixing of things. But. I think I thought I stood out -- I ordered a cost me I'm boring now -- but because everybody does all of these incredible things like you're talking about. And in we're always talking about how great of a cocktail -- list and I think it's you know with the craft cartel movement that maybe it's kind of you know taken a few punches but it's it's it's a great cocktails and it really is responsible. For -- people's interest in cocktails. And I think that as. There asserted that the guy in their in the late nineties early two thousands in New York. What we started to notice behind the bars that there was kind of a fruit arms race where people were always looking for the next most interest in fruit. And that kind of prompted people to start looking back. You know what people were doing a hundred years ago under and twenty. 230 years ago and as we looked at it we said well there's a really there's really an art there's a science behind us and I think more and more that. Indeed the conversation started being about what were our forefathers doing what we're predecessors doing and then as we looked absurd to say well. Maybe prohibition really did some damage to this to this wealth of knowledge that was there. And that's kind of what I think started craft custom movements -- -- in essence I do think the cost and -- To stir well I appreciate that -- feel embarrassed anymore. Well and -- to what Neal said it's true prohibition really did kill. You know the cocktail scene in America at that time because I mean the cocktail is definitely an American invention. But all -- good hotel bartenders at the time went to Europe. And they end. You know time passed and we also kind of got hammered and you saw this in the kitchen too with the you know idea of you know Keyon vegetable or -- refer you to this idea of consistency. And like the big you know number ten and -- Then luckily it's starting in the kitchen first that we realized. You know if you know better you. You know I say MP people tell you they don't like XP Airgas enabling it -- despairing as they don't know they don't like. Real grilled asparagus with you know lemon vinaigrette with you know goat cheese on top of it and I feel like it's the same way with cocktails in New Orleans in some ways like this as Iraq or some of those never had a fall from Greece like this was a -- she could still get them. But you know it's a difference if you go to you know when he -- bars and you just have you know a simple Marguerite. Unity -- line you know fresh line it's wonderful. And you know some of those most popular drinks at the ones that have been. You know abuse the -- but again when you you know -- something that is better -- -- you don't go. Back again same in yes you know they you'd begin a UK -- -- various right you're not gonna go back to me -- The F fresh lime -- you say well you know I had no idea how much better friend she is then you know pre bottled. You know line Ortiz right and I think you know you know better and you know you do battery and so people getting exposed to those things. And the Cosmo. You know I think it is a new classic. You know we have what we call classic -- -- from. You know prior year's staffing that's definitely a in a new classic and again like anything else well made you know it's a good yeah. You know kind of deal. And it doesn't take any longer to make it good cocktail now which protects us all we do have a collar and I think -- you need to hear that. Bruce and -- port. -- -- Yeah as saying hi I see. Maybe that will advocate. But you should end it down well we. And around quarter. Ordeal really played a cocktail wouldn't detonated. Now IE. -- got a patent would it be -- All. The -- pill. In -- with a claw out it is all look great. We syndicated Jan oh yeah it will -- thing and they would go to town in. Pick -- out all. In points but Gavin. How big will this be what I'm saying yes I don't know if it is it to cry out right are caught out. Okay near here on. On stage right he's talking about James Allen and sons which he is correct it's. Kind of next to you know Brennan's and now was -- on the issues a pop they care. So that is where he brought his you know family bidders which you know -- has a bottle right here at the recipe is basically unchanged. He came from what we call Haiti now which is what is seen to -- and you know like a lot of spirits he had a pharmacy. You know back Graham and he would serve his. You know friends they're a concoction of you know spirits bidders you know water. Together and you know Darius kind of alleged that you know the cocktail was embedded in New Orleans but then that has been disputed that the first. Mention of the word cocktail and the type of paktia was an eighteen and six and -- paper in New York. I am OK without claiming it's it was simply keeping -- split -- 1850. And really you know is what we call this as Iraq today which. You know except for one ingredient change in 1874. Really isn't unchanged. Classic cocktail you money -- that. I mean I think it's I think it's a good story. It started here and I think that we have the -- the -- terror alerts yeah. But -- badges and out of Hillary knowledge is not well no it's not a story but it's I don't know one last time any Albanian Antoine. Pretty good. Alec you know I am correct. -- -- You are terrific I I appreciate your call and Bruce. You were you were talking about other. Cocktails created here. I mean they're they're tons of cocktails created we've got a fantastic -- history and it's something that we should be very proud of now I think it's. Pretty clear that we probably weren't the first cocktail I think particularly when you start taking into punch culture of the sixteen hundreds cocktails are being made. On a large scale elsewhere now. I think that we have arguably one other one of the really great predecessors of modern cocktails. Made here and I think that we should be really proud of it but to say indisputable he. You know. Net to -- to say for sure you don't we were the first cocktail I think it's. It's pretty hard to prove rate app called Sasser active first Berrian didn't count to deal. So again like Neal said there were versions of cocktails being made earlier. But you know I called at the first -- and a cocktail is that product and that cocktail was named after what was and it but he right. Everything from the brain he crossed -- which was an early use of -- to again the rain mixed in is. This as a -- to grasshopper. You know products like Johan you know you could go on -- and so I think about that product a -- that's fascinating to me I did not know it. -- -- -- end so -- -- is an extinct products and there probably some of your listeners that have bottles on the bar. This spot that we have here is actually a reproduction. That -- were working on with. With a distillery Switzerland. Originally it was made in Spain and in the region. It was an -- substitute its it's an asset and it's a sweetness and it's. Certainly has its place in Mardi Gras history. And introduction the crew of Rex. Has always kind of stood behind -- and has won there when there drinks on on costs so that ended to go -- It went under in the eighties and actually center Martin put that rector actually commissioned last Ron and he's been sitting on. An entire -- Until probably the seats and four years ago now yes suddenly Collison on social media people get so. Professional and and -- I don't get at it again no one -- and blame. Besides if you that it was gonna right now right in there were some people that a lot of people in the correct actually stockpiled it. And it's got its get a unique place in in the history of new ones and and we think that it's got some merit and we're trying to get it revived however. It is a very small project in -- take a long time. Oh and cocktails on favorites and that is. It's sometimes you can have a little bit of sugar to -- I don't necessarily think it needs it. And in patients visitors and cracked ice it is it's delightful. Well you know what's gonna happen -- and the news while there in the news they're gonna fix made -- and then on the -- thing about it stay with us. We are back now talking about tales of the cocktail history of the cocktail. With two people who really know their stuff and tournament who's the founder of tales of the cocktail and -- Bernheimer who is just a walking authority. Has cure has many other things and has just really created. Plus a beautiful drink and you're gonna tell me what this is. So -- district is called the past -- number two and it's a drink that happens travel really well which helps for this for this application. It was created. By I want in my bartenders -- in -- who's been with your firm. Got over five years now we celebrated our fifth anniversary. In the spring. And it's a champagne cocktail buddy uses a colonial preservation method called called shrub. So extra syrup is in fact which you do -- -- doing is you're taking it for. Of some variety in your preserving it with vinegar and sugar. And says this is in its simplest form. Vinegar it's his passion for so launcher -- ginger. And in a big picture and we always to a version of this of the shrub shipping costs on our manufacturer and it's this one. Happens BRR -- suffering. First and so again it's got the historical background. And you have updated it or this is. Well I mean -- I would say this I think it's at the very least it's probably not a combination that you would see historically. Just because our access to him to produce is very different than it would have been under a 120 after thirty years ago or even 200 years ago. So this is. I would say it's probably unlikely combination in colonial times. I think about the shrub aspect of the justice concept of doing absolutely terrific idea the concept is definitely. Very historically. I'm just thinking about those early colonial days. Thank heaven they had cocktails. At them through and they needed -- because potable water was he knows him. Is a modern invention and so people drink a lot more. Even -- -- reasons. Yes wolf and decrease goals were also famous far you know not throwing anything away so again you know your -- went in to -- Asia Britain putting -- you know old -- get you didn't throw that fruit away. The thing you did something else. You know with that but I know is this fabulous it was a fabulous cocktail and refreshing in an what I love is that. When you talking about your bartender who's been with you from day one. Coming up with things this is the art doesn't. And yet there is the science of it and then there is the camaraderie in what you were talking about -- is fort -- the cocktail which is five days in -- line. People from all over the world come. And there and who are they there bartenders there. Somalia who are there. There any people you know in the professions they could be bartenders bar -- -- could be brand ambassadors for a company they could be master distillers. I mean we've had people that are botanist. You know we've had people are in for apologist we've had priest we've had monks I mean you know there's so many things that go back to. -- spirit but again it's you know that most influential crowd. And yes to give me an idea for our 2013 event of the top five countries they came to New Orleans mean Russia was in the Air Canada. United Kingdom. So again they come here to you know seek this you know knowledge that -- offering an every year we. Really work hard to have like new original content so you know we don't repeat seminars. And people submit ideas for seminars and this year we head. A committee of you know 42 people from around the globe so they vote on those topics and say. You know what they want to you know learn about and again that keeps it. You know interesting because if you look at like the people have been coming details -- -- since the beginning. You know they know more as well we've educated them so now in addition to spirits. Were having classes on you know everything from our management team finances to had a secure investors to. You know. Trademarking -- here really do it but you know copy writing your recipes. All these types of subjects as well and when Neil was talking about his you know bartender -- and I mean she's one of the best she's been our what we call apprentice program but what I love about her is. And this is what -- when he get day -- new whirling Indians more today is -- she was working at absent house. On. You know the corner of -- there. Again great girl somehow like Sammy reach out to me and said like -- learn more about cocktails and it just takes one little spark in some body. To then the next thing you know and she's 100% self taught. You know and is really just an excellent bartender and I find sometimes the best bartenders come from those kind of like high volume mostly -- -- first they really understand hospitality and they will learn. The Kraft cocktails but it's what I wanna encourage people in New Orleans if you are eight. You know -- -- be a boost is eighty you know bar back -- you've been working for three months. You know only to come to our seminar online. You know tequila because it's like that one new. You know a topic that 145 dollars honestly could change your life -- what happens is it just peaks your interest in the end a you know develop -- -- you know passion where they went to -- right mean because it's like. -- he's got to hire people that you know are passionate about cocktails that sit -- a -- stay with this the passions in this room we'll be right back. I hate that this -- almost stopped I I feel like I'm sitting with truly of the queen of the cocktail and I am more and more convinced as I'm learning more. That and you are the leader in the world really we'll know enough and I think Willis tackling that. I am and I and -- -- and far too modest senator really ever say this but. -- -- -- an event that happens in New Orleans every year is the biggest most influential cocktail event in the world and we're talking about. Stuff that he really kind of put it. It gets to every corner of the world. You know I've been looking over cocktail -- from from Athens from Switzerland. From Australia and what happens details of the cocktail. Makes a real influence. Every year. For that year all over the world and in -- if you look at it it's not you know a lot of people think cartels are trend I would disagree I think it's just like. Just like Kraft cuisine and and -- cuisine and people that are really trying to to to do things farm to table it's it it's a movement and I really think it cocktails -- movement as well and if you work in in the service industry in New Orleans in. Maybe your interest in or if you're. 21 two wins you don't have into the hole five counts you don't have brought little but and I hate again that we're running out of time but I just listen it is in July July like July 16 320 -- the website is deals with cocktail dot com and that's TA -- house. -- at a cocktail that and it is a learning experience -- isn't a big sit down -- we're talking about right now would it's not a you know five. You know education nail because we're dealing with people hospitality industry the great thing is they're enjoyable their -- need to be a lot of really interesting people in characters. But yes first and foremost you know you're there to learn because in a bar tending is a cramp not a lifestyle. Absolutely I wanna thank both of you and I wish you continued success and you applaud. What -- we created really you created this thing Q well one -- to be my gift to the -- well it is the gift of the city and thank you -- for your continued gifts as well issue expand. They go on and I can't thank you enough for this -- -- because this is the way on men in the show. And I'm telling you unhappy person. Thank you both very much and good luck and we'll have you back stay with everyone will be right. Well again I wanna think and tournament and -- Boeheim of cure. And of tales the cocktail it's just very interesting into thinks that. This woman came up with an idea and it is now internationally recognized. Makes us very very proud thank you land again. And just have a beautiful weekend it's going to be a beautiful weekend as we got the -- -- to enjoy all the good things happening in joy yet and we will be back Monday.