While it is usually a long, uphill journey to enlightenment, thank goodness for a lift ticket to speed that up. Welcome to Vail, Colorado and Grand Marnier's 2009 Mixology Summit. The event that went from April 5th-7th involved the nation's top bartenders, who are hired as consultants, to bring recipes, insight and personality to a premium orange curacao company. This year also involved a sister cognac based liqueur, Navan. The recently redone formula reduces the sweetness by 30% less sugar while still keeping the prevalent Madagascar vanilla flavor.
The event was a quick three days, but it was packed with receptions, snowboarding, seminars, consulting labs, think tank sessions and dinners that left a person feeling like they had been there for a week.
The welcoming reception was hosted by Steve Wilson and his aka. Winegeek crew. From Way High Hogo's to Daisy Dukes the cocktails were as fun and interesting as they were named.
The seminars and consulting labs were the bartenders' time to shine with photographers and videographers all around eager to catch the next great cocktail. At one point I even ate a Sidecar. Yes, I ate one. Thanks to molecular mixology and the steady hands of Anthony Alba and Willy Shine this classic cocktail was deconstructed then reconstructed into an edible delicacy. For those who are interested in finding a website with items for this style of bartending check out www.chefrubber.com
The Gala Dinner was a highlight with a four course meal with paired cocktails that captured the event in style. This led into the casino after party. All in all it was quite the event.
I'll leave you with a fun recipe that I made during my consulting lab:
Mel del Sol (The Sun's Honey)
1 1/2 oz. Aged Cachacas
1 oz. Grand Marnier
1 oz. of Muscato di'asti
2 dashes of Regan's Orange Bitters
1 Lime Wedge
half an Orange quarted
Splash of Simple syrup
Garnish: Raw Sugar rim and orange wheel
Prep: Combine all ingredients listed above except the muscato d'asti into a mixing tin with ice. Shake for 10 seconds and strain into a highball glass with ice. Top off with muscato d'asti.
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