Raymond presents at Tales of the Cocktail
Angostura’s mixologist Raymond Edwards, was given the opportunity to present at a seminar entitled “Wooden that be Fantastic” at this well-known festival in New Orleans, held in July. The third West Indian to present at this festival, following his colleagues Daniyel Jones, Angostura’s Ambassador for Amaro di Angostura and John Georges, the master distiller.
This event is the world’s premier series of cocktail festivals – highlighting what’s now, new and next in the spirits industry. The event takes place annually, in New Orleans in the United States and attracts bartenders, industry professionals, spirit manufacturers, cocktail enthusiasts/lovers from around the globe.
The seminar Wooden That Be Fantastic, also featured other well-known professionals from the industry:
• Philip Duff (Director of Education at Tales of the Cocktail)
• Martin Cate (Owner of Smugglers Cove and Author of the awarded Tiki Cocktail guide Smugglers cove sf)
• Greg Boehm (Owner of Cocktail Kingdom, largest online cocktail and bartender equipment store, Owner of Mase craft cocktail bar in New York).
It looked at the History of wooden tools and the role that they have played in crafting the cocktail culture. The discussion covered the use of wooden bar tools from Latin America, North America, Caribbean, Spain and Africa. Molinillo sticks, Muddlers, Dawa sticks, toddy sticks, citrus juicers, Mexelote sticks, bois le’le, just to name a few.
The association of wood with the Tiki culture, was also discussed, looking at topics like:
• Mastering Technique
• Step by Step Guide to Care
• The Future of wooden tools
Brand Ambassador for the House of Angostura in Mexico City, Burrin Cesar Ponche, was also part of the presentation where he demonstrated the use of the Molinillo stick which is a wooden tool from Latin America. He created a cocktail featuring Angostura 7yr rum and Mexican chocolate.
Another cocktail featured at the end, was The Dawa cocktail. It is the national cocktail of Kenya (Dawa means medicine in Swahili) Part of the process includes dipping the dawa stick in honey and including in the drink. Raymond changed the alcohol used to rum for the occasion and it was well received.