“It’s time once again to celebrate the most wonderful time of the year with the most spirited holiday party of the season. Tales of the Toddy returns for it’s 11th year this December as the best bartenders in New Orleans shake up the idea of yuletide cocktails with nogs, toddies and other drinks that are guaranteed to put you in the holiday spirit. The city’s newest and most legendary restaurants will also be there with the freshest flavors of the season as a live band plays holiday hits that will keep the party rockin’ around the holiday tree all night long.
This year we’re bringing back the spirited “Holiday Duos” competition where bartenders are paired up to compete to be crowned Tales of the Toddy champions. Restaurants will also get into the competitive spirit with attendees voting on their favorite dishes. It’s all part of Tales of the Toddy 2016.
All entertainment provided by Carl Mack Presents!
A portion of the evening’s proceeds underwrites educational programming for the United States Bartenders Guild.” ~ talesofthecocktail.com
- December 8, 2016
- Hyatt Regency New Orleans – Celestin Ballroom
- 601 Loyola Avenue
- New Orleans, LA 70113
- Times:
- Early Access Admission with the Hot Toddy Package: 5:30pm – 9:00pm
- General Admission: 6:30pm – 9:00pm
- Tickets:
- Hot Toddy Package: $79.00
- General Admission: $49.00
- Tickets include complimentary valet parking
- Use code cheers10 for 10% off your tickets.
- Click here to buy your tickets.
Click here for more information about Tales of the Toddy.
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McDowell’s Big Mick
By Denzel Brown of Vessel & Matt Lowrey of Vessel
Ingredients:
- 1.5 oz Dewar’s 12 Year
- 1 oz Heavy cream
- .5 oz The Big O Ginger Liqueur
- .75 oz Spiced syrup (Recipe below)
- Garnish with Cracked spices
Instructions:
Combine all ingredients. Shake. Double strain. Serve.
The Spiced Syrup
(yielding 1 quart)
Ingredients:
- 6 cinnamon sticks
- 2 whole nutmegs
- .25 cup allspice
- .25 cup of coriander
- 1 tbsp of green cardamom pods
- .25 cup of black clove
- 1 tbsp of sesame seeds
- 1 tbsp of black peppercorn
- 1 tbsp of cumin
- ½ quart of cane sugar
- ½ quart of hot water
Instructions:
Combine all of the ingredients and allow syrup to rest for up to 3 days. Strain through cheesecloth and bottle.