Tales of the Cocktail® New Orleans 2016

Atmospheric air is primarily made up of nitrogen, oxygen and carbon dioxide. Air is one of the most accessible yet elusive ingredients in the bartenders' arsenal. We are constantly trying to preserve precious vermouths and other highly perishable items by shielding the from as much air exposure as possible. At the same time we implement force carbonation and shaking techniques as we seek to achieve that sweet spot of aeration and dilution in cocktails. Should we consider air a friend or a foe? In this seminar join cocktail maven, Jaymee Mandeville as she sheds light on the methods practiced by bartenders around the world and through time. Panelists with diverse backgrounds weight in on topics like the science of oxidation and application of NO2 vs CO2. To shake, throw, stir...is there a difference...or are we just putting on airs?