There’s something about the combination of historic grand hotels and cocktail culture that absolutely enchants me. Judging from the crowd waiting to get into the seminar on great hotel cocktails last night at Tabard Inn, I’m not alone. Hosted by Philip Greene of the Museum of the American Cocktail, Better Drinking‘s Derek Brown, and Tabard’s own Chantal Tseng, it was a fascinating evening both informative and funny on the phenomenon of the American hotel cocktail.
The three witty hosts mixed up drinks and dispensed history, from the Prohibition days of revolving bars and secret staircases, to the fabled round table of the Algonquin, to Hawaii’s pink palaces on the sea. We even got to shake up our own Ramos Gin Fizzes (the two minutes of vigorous shaking resulting in the beautiful meringue top of this delicate drink? well worth the effort) while hearing about shady Huey Long bringing that glorious New Orleans cocktail to New York City as a PR stunt. It worked. Continue reading