This cocktail was served by bartenders Darcy O’Neil and Paul Clarke at The Delachaise in New Orleans during the Spirited Dinner at Tales of the Cocktail 2007.

As this was happening, I over in the Garden District at Commander’s Palace for a different Spirited Dinner, and it was an agonizing choice. I have no regrets — it was a fantastic meal at Commander’s — but I’m still kicking myself for not having Darcy and Paul’s wonderful drinks with the wonderful dishes of Chef Chris DeBarr (now at his own restaurant, The Green Goddess). He’s one of the best, most creative and innovative chefs in the city. Read Paul’s account of the dinner for more details.

This cocktail was originally developed by Murray Stenson of the Zig Zag Café in Seattle.

Les Coulisses Cocktail

2 ounces Plymouth gin.
1/4 ounce Cynar.
1/8 ounce green Chartreuse.
2 dashes Fee Brothers orange bitters.

Stir well with ice and strain into a chilled cocktail glass. Garnish with a curl of lemon peel.

This is what drives me so nuts about the Spirited Dinners. All those great dinners and drinks on the same night, gaah!

This was served by bartenders Jeff “Beachbum” Berry and Wayne Curtis at the Spirited Dinner at the Palace Café in New Orleans at Tales of the Cocktail 2007.

Donga Punch
(Adapted by Jeff Berry from Don the Beachcomber’s 1937 recipe)

1 ounce Rhum Clément VSOP.
1 ounce Cruzan Estate dark rum.
1 ounce fresh grapefruit juice.
3/4 ounce fresh lime juice.
1/2 ounce cinnamon-infused simple syrup (such as Trader Tiki’s).

Put everything tino a cocktail shaker half-filled with crushed ice. Shake well. Pour into a tall glass. If necessary, add more crushed ice to fill.

The dish they paired it with: Red Curry Glazed Duck with Avocado Corn Relish.

This was served by bartenders Simon Difford and Tony Conigliaro at the 2007 Spirited Dinner at Louis XVI in New Orleans during Tales of the Cocktail.

The S. Tea G.

1-1/2 shots Plymouth gin.
1 shot St. Germain elderflower liqueur.
1 shot cold English breakfast tea.
Tonic water.

Shake with ice and strain into an ice-filled Collins glass; top with tonic water. Garnish with a lemon slice.

The dish: Gulf Shrimp Tabouleh with Harissa Roasted Red Pepper Dressing.

This was served by Gary Regan and David Wondrich at the 2007 Spirited Dinner at Dickie Brennan’s Bourbon House in New Orleans during Tales of the Cocktail.

Airmail Special

1-1/2 ounces Cruzan Estate Diamond rum.
1/2 ounce lime juice.
1/2 ounce honey syrup (1:1 honey and water).
Champagne.

Shake well with cracked ice. Strain into ice-filled highball glass and top with Champagne.

The dish: Broiled Snapper with Crushed Corn and Bourbon Butter.

This was served by bartender Jim Meehan of PDT in New York at the 2007 Spirited Dinner at Anatole in New Orleans during Tales of the Cocktail.

Century Cocktail

1 ounce Plymouth gin.
3/4 ounce Absolut Vanilia.
3/4 ounce Lillet Blanc.
3/4 ounce fresh lemon juice.

Add all of the ingredients toa mixing glass, then fill with ice. Shake and strain into a chilled coupe or martini glass. Garnish with an orange twist.

The dish: Curly endive salad with Belgian goat cheese and vanilla-infused vinegar.