Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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Tales of the Cocktail: Friday July 10, 2009
By Jonathan M. Forester on Jul 11, 2009 | In Cocktail Revolution, Tales of the Cocktail 2009
Friday morning started off with a whimper. I woke up at 8am and realized I had an 8:30am media breakfast at Brennan's. I stumbled into the shower after gulping down three Tylenol. They weren't for a hangover or anything like that, but for all the muscle aches and joint pains that are a normal part of my existence, exacerbated by all the contortions I have managed as I made my way through crowds, toting a briefcase filled with sample bottles of my prototypes each day.
I grabbed a cab to the restaurant, only to find that there was scheduling error and the event didn't start until 9am. This was the last time I would rush at Tales I promised. I'm in the Big Easy, and I'm going to take it easy myself. I attended this event last year, but I had forgotten that it was one best left to others and left before the breakfast dessert of Bannanas Foster.
Another day of wasting my time at sessions where I knew more than the presenters. Except for my friend Melkon's one on Sugar: The Science of Sweet. This was highly technical information of the chemical breakdowns of dozens of different types of sugars, their interactions with acids, and how they relate to food and cocktails. This session had some real sweet meat to it and I finally felt like I had learned something new and worthwhile.
