Dave Shenaut's Souracher at Hotel Le Marais
A runner-up in the Imbibe Cocktail Cover Contest, this is a freshly shaved hunk of bracing ginger flavor, woven around a core of rye. (There's a little Campari and Carpano Antica in there too, and it's topped with a splash of Fentiman's ginger beer.)
Cool off with a tiki drink
The Double Rock Zombie made an appearance at the Botran Rum Tiki Bar held over at the Sonesta Hotel. These cocktails were crafted by Thomas Merolla of the W South Beach, featuring Botran rum and Botran Solera, passion fruit juice, orgeat, rock candy, and fresh mint.
Dave Arnold from FCI
Demonstrating the use of the evaporative distiller.
AOC quality rhum from Martinique, aged in French oak. The rhum Agricole is not made with molasses but with freshly cut cane from their own estate. It is every bit as elegant as XO Cognac.
Made with cachaça from Brazil, these crisp, aromatic cocktails are refreshing on a steamy New Orleans day.
World's Largest Kopstootje Toast
An attempt to set the world record for world's largest Genever slurp. No hands allowed as you sip from the traditional genever tulip glass.
10 Cane rum cocktails
Made with fresh berries, 10 Cane, and fruit puree, created by Kim Hasaarud.
Amerique 1912 Absinthe Verte and Amerique 1912 Absinthe Rouge
From Great Lakes Distillery. The Green is a favorite of traditional lovers of Absinthe. Cedar nose, floral finish, and black licorice combine with the heat of the alcohol. The Red is spiked with Asian spices, richly flavored with hints of cinnamon and candied fruit.
Pop up bookstore
At the Hotel Monteleone. Cocktails: How to Mix Them is a fantastic book, first published in 1922. The reproduction has an introduction from SE's own Paul Clarke!