More from Tales of the Cocktail, day 2 for me, day 3 for everyone else. After attending the absinthe seminar, we headed back downstairs to formulate a plan. A plan never actually materialized, in no small part because we chose the hall outside one of the tasting rooms to check the schedule. Inexorably drawing us into the tasting room was the aroma of tequila and the promise of free glassware.
The folks from Don Julio were handing out samples and giving a slideshow/lecture about the blue agave tequila is made from and the jimadors, the men who harvest it. Jimadors use the flat, shovel-like implements to shave the leaves off of the agave plant, leaving a very large pineapple-like core that is finally cooked, crushed, fermented and distilled into tequila.
For some reason the guy giving the talk reminded me of Ari Gold on Entourage. He was much more jovial than Ari; as people filtered in during the middle of his talk he did not scold them, but scolded the pourers in the back, “Get these folks some tequila!” Mind you, this is at about 11:30 in the morning.
We stayed for a bit, scored some Don Julio glassware and glowed a bit from our a.m. tequila shots, and sauntered down the hall to “A Brief, Irreverent History of the Tavern.” Sponsored by Laird’s Applejack, it was given by veteran barman and historian Brian Rea. Drink of the hour: an applejack cocktail with lime and banana liqueur. Quote of the day: “The Romans had the original B&B’s–bar and brothel.”
Lunch. We headed out the Montleone. Line too long at ACME. We decided on the Bourbon House next door. Another one of Dickie Brennan’s joints, the Bourbon House has an impressive oyster bar and very nice dining room, with huge windows opening out on Bourbon Street. Awesome, hot and crispy French bread was promptly delivered. A good sign. Decided on crab claws as appetizer. Very nice. Here they are:
Unfortunately the entree, we both ordered the shrimp and grits, was not as nice. The grits were good, the shrimp were small and in a broth that, while flavorful, could have used a lot more reduction.
Off to work, more later.
When I came back to NOLA for the first time after the storm, Bourbon House was one of the only places opened so we ate there. They were using paper plates and plastic forks. They kept apologizing. We were just happy to eat. I don’t remember the actual meal so I am guessing I wasn’t that impressed.
Can’t wait to hear more!
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