Saturday Schedule

To purchase tickets for multiple events or seminars with a single check out,
please use the "Buy Tickets" button under TICKET INFO tab.

In the Mix: Artisanal Mixers and Syrups
John Henry & Jim Meehan
October 6, 10:00-11:30am
Park Plaza Hotel 4th Floor $25

Join celebrated barman, author and teacher Jim Meehan (PDT) and John Henry from liquor.com as they explore the rapidly expanding world of professional mixers, syrups and bitters now available for your home bar. What are the basics recommended, where do you get them, how do you best use and store them; and what can you perhaps simply make on your own? Sample a few classic cocktails with us, learn trade secrets and leave packing some tips on elevating your home bar with the same elixirs the pros pour. One if by land, two if by tea. Freshly minted.

Graciously Sponsored by

Eventbrite - The Boston Cocktail Summit October 4-6, 2012

Sweet & Bitter
Kirsten Amann & Martin C. Duffy
October 6, 10:00-11:30am
Park Plaza Hotel 4th Floor $25

Why does Fernet taste so delicious to some people and overbearingly bitter to others? Why does Benedictine come across as spicy & complex to some, but simply sweet to the uninitiated? And in a bartender’s world, where bitter cocktails are all the rage, is there any hope for the sweet-toothed mixologist? The folks behind this year’s Manhattan Cocktail Classic seminar are back, honing in on the Sweet and Bitter of things, two of the most important yet ever so divisive tastes. Join Kitty Amann, Brand Ambassador for Fernet Branca, and Martin C. Duffy, National Brand Ambassador for Benedictine D.O.M., as they host Don Katz, professor of Neuroscience and Chemosensation, Chemist Graham Wright, and nutritionist Kendra Strasburg as they illuminate Sweet and Bitter from a scientific and biological perspective.
From Fernet and a cheap beer to Imperial Royales to the iconic Benedict’s Rule and Benedictine Cocktail, we’ll sample Sweet and Bitter drinks that fall into both camps as we ask ourselves: “Sweet or Bitter, which is better? Can’t we all just get along?”

Graciously Sponsored by

Cocktails for the Morning After
Andy Seymour
October 6, 10:00-11:30am
Park Plaza Hotel 4th Floor $25

Agh...we've all felt the sting that can emerge after a busy night of imbibing. But all is not lost at these moments as a whole category of cocktails have been created to round the edges of any rocky morning. Come join Andy Seymour as he's joined by a few friends to explore the history and rituals of some of these 'anti-fogmatics'. Hangover optional.

Graciously Sponsored by

Infinium Spirits presents “Little Italy”
October 6, 10:00am-5:00pm
Royal Sonesta Hotel

Be transported to Italy and enjoy tastes of some
of the country’s finest brands: Carpano Antica Formula, Fernet-Branca, Punt e
Mes, Candolini Grappa, Caffe Borghetti, Borghetti Sambuca and Fratelli Cordials.

Graciously Sponsored by

Complimentary

Beyond Punch: Colonial American Cocktails
Wayne Curtis
October 6, 11:00am-12:30pm
Park Plaza Hotel 4th Floor $35

Punch is back! Modern topers have embraced the conviviality of the punch bowl over the last couple of years, and for good reason. What else were early North Americans drinking in the 18th and early 19th century? And why? The traveler Israel Acrelius noted some 45 drinks being consumed during his travel along the eastern seaboard in 1749, ranging from bombo to syllabub. Sweetened vinegars, called switchel, date to the Roman army, but the colonists found it could be mixed with rum to good effect. A hot drink called flip (a different creature than the late 19th century flip) involved beer, rum, molasses and a red-hot iron poker. This session will look at an array of early punches and other drinks, explore how and of what they were made and provide ideas about how to adapt for modern tastes (and modern ingredients) some of the most intriguing and popular early beverages.

Graciously Sponsored by

BORN TO MIX: Classic and Contemporary Spirits "Made" for Cocktails
Dushan Zaric
October 6, 11:30-1:00pm
Park Plaza Hotel 4th Floor $35

In this interactive spirit tasting and cocktail workshop, Dushan Zaric will lead you through the world of contemporary and classic spirits whose best attribute is their mixability. From Chartreuse and Plymouth gin to modern day pisco, New World Gins and artisan liqueurs we will define just what makes a spirit or liqueur "born to mix.” We’ll discover how these spirits are made and why they make such good playmates. Get your shakers ready and join in the mixing and tasting. Cocktail enthusiasts as well as beginners in professional bartending will learn a proper foundation while advanced bartenders will get the chance to rejuvenate their palates and enjoy freestyle mixing.

Graciously Sponsored by

Tequila: Then and Now
Jose (Pepe) Hermosillo
October 6, 11:30-12:30pm
Royal Sonesta Hotel

Jose (Pepe) Hermosillo, Chairman & CEO of Casa Noble Tequila will guide participants through the a brief history of Tequila, production methods, differences between kinds and types of tequila, and the growth of this spirit in the US market. Includes a tasting of Casa Noble tequila selections.

Graciously
Sponsored by

Complimentary Craft & Fine Spirits Showcase Seminar

DO YOU SPEAK AMARI?
Francesco Lafranconi
October 6, 12:00-1:30pm
Royal Sonesta Hotel $35

Deep rooted in the Italian culture and regional folklore for centuries, the Amaro is the new generation of Italian immigrant. Coming to America with several brands at a time, it is becoming among the finest ambassadors for the Made in Italy. Whether consumed straight up or on the rocks, before or after a meal, or most likely used as a bitter-sweet complex modifier in creative cocktails, Amari are living the American Dream! Join internationally renown bar life personality, Francesco Lafranconi-Executive Director of Mixology & Spirits Education for Southern Wine and Spirits of Nevada, for a wonderful and intriguing journey through Italy's finest brands. Amari's century-old family own secret formulas and never-heard-before botanicals are still shrouded with mystery, but not for long. The seminar will help you to "Speak Amari" after this unique tasting experience!

Graciously Sponsored by

Techniques of the Trade and the
“Corner Bar Theory”
Jason Drückenmiller & Guillaume Jubien
October 6, 12:00-1:30pm
Park Plaza Hotel 4th Floor $25

Come join two multi award winning and world traveled beverage professionals from Grey Goose Vodka: Brand Master Jason Drückenmiller & National Brand Ambassador Guillaume Jubien to learn "Techniques of the Trade" and the "Corner bar Theory".

·         This seminar will cover refined free pouring techniques.
·         Various Drink Making Techniques will be demonstrated form around the world including US, Europe and Japan.
·         A how to on syrups and tinctures.
·         And the "Corner Bar Theory" to keep your guest returning and happy through guest interaction and stellar service.

Graciously Sponsored by

The Dating Game: Rhum vs. Ron
Benjamin Jones and Juan Coronado
October 6, 12:00-1:30pm
Park Plaza Hotel 4th Floor $25

Sexy and Sultry Latino Don Juan Coronado of Bacardi and French Caribbean Chic de Martinique Benjamin Mélin Jones square off to convince you to choose their unique and strong culturally different for your rum cocktail this evening. Will you be sipping on a ‘Ti Punch or an Martinique Swizzle, or muddling Mojito’s and knocking back Cuba Libre’s tonight?

Graciously Sponsored by

Understanding Taste
Jamie Evans
October 6, 12:00-1:30pm
Park Plaza Hotel 4th Floor $25

Join Oxley Gin Ambassador, Jamie Evans, as he shares the science behind how we taste and how it is possible to train this sense. Understanding is the first crucial step to forging a world class ability to recognize flavors and aromas. Utilizing various Gin expressions, you will be guided through a Taste Challenge to help in your understanding of what it is to train the palate and garner in depth knowledge of what makes Gin such a diverse and fascinating Spirit. With guest appearances from other Gin experts, you will leave with a better ability to decipher individual ingredients and aromas in a mix of many.

Graciously Sponsored by

I'll Take Manhattan:
A Social History of a Classic Cocktail
Brother Cleve
October 6, 12:00-1:30pm
Park Plaza Hotel 4th Floor $25

The cocktail is a unique American creation with roots that date back to the early days of the nation. Mixologist/musician Brother Cleve will examine its creation while focusing on the history of one classic libation - the Manhattan - from its first appearance after the Civil War to its current status 140 years later in today's craft cocktail renaissance. We'll study how the recipe has evolved over time, and how it reflects the changing tastes of society, as well as how social changes, including Prohibition, have influenced that evolution.

Graciously Sponsored by

Spirits Tasting in a Blind
Steve Olson and Doug Frost
October 6, 1:30-3:00pm
Park Plaza Hotel 4th Floor $35

Spirits Tasting in a Blind, or how spirits professionals describe spirits with something other than "I like it." Join tasting experts Steve Olson, aka wine geek, and Doug Frost MS, MW, to discover the tricks of the trade, and learn the steps that these two BAR (Beverage Alcohol Resource) founders and examiners take when teaching spirits tasting to true professionals.

Graciously Sponsored by

How to Order a Great Wine Every Time
Sandy Block
October 6, 2:00-3:30pm
Park Plaza Hotel 4th Floor $25

Make ordering a glass of wine more fun by knowing what you should say and what you shouldn't. In this fast paced tasting seminar, Master of Wine Sandy Block leads you through a step by step approach designed to maximize your by-the-glass pleasure.

Graciously Sponsored by

From Grains to Glass
Chris Weld
October 6, 2:00-3:30pm
Park Plaza Hotel 4th Floor $25

Chris Weld of award-winning Berkshire Mountain Distillers will be covering the essentials of distilled spirits in a talk titled 'From grains to glass." He'll walk you through the production process, from the sourcing of raw materials, fermentation and distillation, including a discussion of heads and tails, blending, aging and bottling. On hand will be samples of raw materials including grains and molasses as well as heads and tails. If you want to learn the difference between a pot still and a continuous column, what a bubble cap tray is for, whether it matters if your vodka is distilled four times or not, what a congener is, or if a bourbon can be made outside of Kentucky, then this seminar is for you!

Graciously Sponsored by

Detox to Retox: the Art of Drinking 4 Drinks a Night and Never Getting a Hangover
Kirsten Amann & Kendra Strasburg
October 6, 2:00-3:30pm
Park Plaza Hotel 4th Floor $25

For many mixologists, brand ambassadors and spirits industry professionals, drinking several drinks per night isn’t a luxury or a party, it’s actually a requirement of the job. This seminar is designed to help those living the bibulous lifestyle stay healthy despite the obvious hazards of the job. Forget the myth of the hangover cure and ‘hair of the dog’ and come ready to learn practical, prescriptive advice on how to stay healthy if you average four drinks a night. Led by holistic health coach and Crave Health co-founder Kendra Strasburg and Fernet Brand Ambassador, LUPEC Boston co-founder, and cocktail writer Kirsten Amann, this class will arm you with the health tools you need to stay both boozy AND balanced into your twilight years. From incorporating special foods and herbs that support the liver into your diet every day to tips on how to incorporate regular detoxes into your routine, this class is your key to imbibing hangover-free.

Graciously
Sponsored by

The Future of Bourbon
Noah Rothbaum - Moderator
October 6, 2:00-3:30pm
Park Plaza Hotel 4th Floor $25

Bourbon brands can barely keep up with the current international demand for American whiskey. And drinkers look forward to the yearly release of new bottlings. But given that there are just a few variables distillers can adjust to change the spirit’s flavor and strict distilling rules for bourbon, how will they keep introducing special products each season? This panel will discuss this interesting problem and the inventive solutions that distillers have found, along with how they have pushed the envelope and where they are headed.
Anybody who likes the quintessential American spirit, bourbon, should come to this seminar. Attendees will learn about how distillers are changing the flavor of the liquor with revolutionary new techniques and cutting-edge methods. This seminar will give drinkers a look into the future of how their favorite whiskey will taste and be produced. Panelists include:
-Michael Reppucci, founder of Sons of Liberty Spirits Co.
-David Pickerell, master distiller of Hill Rock, Whistle Pig and George Washington Distilleries

Graciously Sponsored by

The Resurrection of an Icon: Rum on the Rise
Karen Hoskin
October 6, 1:00-2:00pm
Royal Sonesta Hotel

This seminar will focus on why rum is quickly becoming one of the most favored and exciting spirits in the cocktail world. Karen Hoskin will describe the many different styles of rum, how they are made, what favor profiles they contribute to cocktails, how to select rums for cocktails, and how to step outside the coke and beach drink "boxes". This seminar will describe the main categories of rum (Raw Cane, Molasses, Agricole, Cachaca, Demerara) and some of the history of Central American and Caribbean rums. Karen will also speak about the rise of rum in the craft distilling world. She will visually evoke the ingredients that make rum cocktails so breathtaking and talk about the Tiki movement and other current cocktail crazes associated with rum. Finally, you will taste the famous Maharaja Martini, featured recently in Sunset Magazine other cocktails from the Montanya menu in Crested Butte, CO.

Graciously Sponsored by

Complimentary Craft & Fine Spirits Showcase Seminar

Mr. Boston 75th Anniversary Celebration
October 6, 2:00-5:00pm
Park Plaza Hotel Georgian Room $25

Old Mr. Boston was a distillery located in South Boston from 1933 to 1986. The "Mr. Boston" name is known not only for its brands of distilled spirits, but also for its unique reference book, Old Mr. Boston Official Bartender's Guide, used by both professional and home bartenders as the "Bible of Booze." The Guide was first published 1935 and is celebrating its 75th printing in 2012! Hosted by Anniversary Edition Editor Jonathan Pogash, you will enjoy eight of the newest cocktails to be added to the book, a mini museum of Old Mr. Boston books and artifacts along with classic 1930's swing music all add to the festivities!

Graciously Sponsored by

Mezcalier Basics, Tastings and Cocktail Creations
Douglas French & Troy Clarke
October 6, 3:00-4:00pm
Royal Sonesta Hotel

Master Mezcalier basics and origin of law as outlined by Mexican Dept of Education- Doug describes the program, what they are doing and where it is going. The seminar goes into what defines Mezcal vs. Tequila and includes a number of tastings, stats of where mezcal is in production past and future, and types of agaves. Troy clarke will discuss mezcal in cocktails and how each and every mezcal has a unique and different flavor and paring it with cocktail ingredients and how to prepare. Some are very smokey and you have to adjust and some are easier to work with then others depending on the cocktail you are trying to create. Further discussion on how the program has evolved and how people all around the country are embracing Mezcal.

Graciously Sponsored by

Complimentary Craft & Fine Spirits Showcase Seminar

Bienvenido a Tequila 101
David Mays
October 6, 3:00-4:30pm
Park Plaza Hotel 4th Floor $25

This seminar isn’t about shots (though we’ll address them), it’s about appreciating the legendary spirit of Mexico, with all its complexities. Whether you’ve had that one unpleasant experience, or you truly appreciate the sublime beauty of Tequila, this class will be a fun and interesting journey South of the border. No passport needed!

Graciously Sponsored by

Global Drinking Rituals from Prehistory to Today
Elayne Duke
October 6, 4:00-5:30pm
Park Plaza Hotel 4th Floor $25

Did you ever wonder why we drink Pickle Backs, or why you should know the Mexican itch, how Germany's Oktoberfest got started or what exactly does it mean to be out on the Sesh? Join Global Drinker, Elayne Duke for a Roller Coaster ride around the world as we investigate these amusing practices and many more. A sampling of three ritual drinks will be served, plus all attendees will be able to create their very own.

Graciously Sponsored by

The Great Whiskey Cocktails:
A history and the proper techniques
Bobby "G" Gleason
October 6, 4:00-5:30pm
Park Plaza Hotel 4th Floor $25

Graciously Sponsored by

Making Great Gin Cocktails at Home – Hands On with Tony Abou-Ganim
October 6, 4:00-5:30pm
Park Plaza Hotel 4th Floor $35

Join Tony Abou-Ganim, The Modern Mixologist, as he shows you what you need to stock your home bar, tools of the trade and how to use them, and all the secrets behind mixing great gin drinks at home. Be it a classic a Martini, Tony’s favorite cocktail, the Negroni or one of his originals, he'll show you how easy it is to craft these wonderful libations. From shaking to stirring, muddling to blending, Boston Shakers and Hawthorn Strainers, you'll learn all you need to know to set up and tend your home bar. Whether you’re a professional bartender or just want to impress your friends, you’re sure to enjoy this entertaining journey into what it takes to make a great gin cocktail!

Graciously Sponsored by

After the Still: The Choices Distillers Make
Maggie Campbell
October 6, 4:00-5:00pm
Park Plaza Hotel 4th Floor

What choices do distillers make once the still has cooled down? Learn the intricacies of barreling, proofing, blending, marrying and maturing spirits. What additives might pop up in your glass? How did the color get there? And what choices do distillers make after the still that define their style and spirit?

Graciously Sponsored by

Complimentary

When Apples Go Cooler then Cool; Fresh New Ideas from the North
Stephane Rochefort
October 6, 4:30-5:30pm
Royal Sonesta Hotel

Driven by the desire to let the entire world know about NEIGE Apple Ice Wine, Stephane focuses on transfering both technical and practical fresh ideas in order to enjoy this liquid gold that is created and produced in Hemmingford, Canada.

.

Graciously Sponsored by

Complimentary Craft & Fine Spirits Showcase Seminar

Beam's Bourbon County BBQ
October 6, 6:30-11:00pm
Royal Sonesta Patio & Terrace $35

Join in the revelry as Beam Bourbons host the BBQ of the year! Enjoy some of the finest Kentucky bourbons along with south of the border tequilas and ice cold beers paired with the best New England BBQ.