“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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The Big Farg-O
By Laura Bellucci of SoBou & Ferrel Dugas of Commander’s Palace
Ingredients:
- 1.25 oz Big-O Ginger liqueur
- 1 oz Pyrat Rum, XO Reserve Rum
- .25 oz High West Campfire
- 1.5 Chai Espresso
- 2 drops Angostura Bitters
- 4 oz Vanilla Ice cream
Instructions:
Do ahead of time:
For garnish – Fold .5 oz Big O Liqueur into 4oz Vanilla Ice cream. Chill until frozen. Ice cream can be frozen with liquid nitrogen for a snappy presentation – as we will doing for tales of the toddy.
When you are ready to make your cocktail:
Over a burner, heat 8 oz water with 3 tablespoons Chai Espresso tea for 3 minutes to make a dirty Chai. Add Pyrat Rum and Big O and 2 dashes of Angostura bitters. When warm, transfer to thermos. Pour over 1 small scoop of Big O ice cream garnish. Drizzle with High West Camp Fire.
Glassware: Ours will be served hot so insulted cups would be preferable – but any cup is fine
