On Thursday, July 26th from 3:00 - 4:30 PM I'll be giving a talk at Tales of the Cocktail in New Orleans. Please come!
In this seminar we’ll study sugar from the stalk to the still and beyond. We’ll take a look at the pre-history of sugar cane, its spread around the world, primitive and modern sugar cane harvesting and sugar processing, and the various forms sugar takes around the world, from treacle to turbinado. Then we’ll study sugar in distillation as sugar cane juice and as molasses and take a peek at the changing global sugar/molasses market that provides the base for rum. Finally we’ll look at sugar and syrup’s use in cocktails, including practical information about viscosity, saturation, inversion, clarification, and more.
I'm leading the talk with David Cid, Bacardi Brand Master.
We're currently working on our cocktails for the seminar, but it looks like we'll be serving up creations including smoked cotton candy!
More information is here.