Dan Silvers / Flickr

This week on Louisiana Eats!, we go behind the scenes at the biggest annual cocktail gathering in the world, Tales of the Cocktail.

Kenny Louie / Flickr

Mardi Gras may be over, but festivities for the Lunar New Year have just begun! On this week's Louisiana Eats!, we celebrate the Year of the Goat the way they do in China, with a baijiu toast, courtesy of baijiu enthusiast Derek Sandhaus. Derek explains to us the story behind the ancient Chinese liquor and its recent emergence in the West.

Then we'll check in with our roving reporter Ian McNulty about this weekend's Tet Festival at Mary Queen of Vietnam in New Orleans East. Gabriella Gershonson of Every Day With Rachel Ray shows us how to host a dim sum brunch. Finally, John Georges, Master Distiller of Angostura Rum, gives us a look at how they ferment, distil and age their famous liquor.

You know you’ve been there—churning stomach and pounding head the morning after a party. So what do you do to alleviate the self-inflicted misery of a hangover?

flickr/Seattle Municial Archives

With so much to do during the holidays and so little time to do it, they often don't feel like "the most wonderful time of the year." But if you pocket a word of wisdom from our guests, perhaps you'll be able to go about the next couple weeks breathing easier. 

Terry McCarthy

Michael Weiss has been teaching people about wine long before he started teaching wine studies at the Culinary Institute of America. He can tell you anything you want to know about chardonnay, pinot, or rose and can even help you pair foods with your favorite bottle of merlot.

Luckily, you don’t have to sit through his five-hour course to learn how to appreciate wine. Get out your notepads for Michael’s master class.

Joe Shriner

Allen Katz believes that a shot of history in every glass makes for a better cocktail. Allen is co-founder of the New York Distilling Company located in Brooklyn, where he crafts Perry Tot's Navy Strength Gin and Dorothy Parker American Gin.

Taking a cue from America's pre-Prohibition cocktail heritage, Allen has joined the flourishing community of what he describes as "boutique distilleries" that make pure alcohol in small quantities across the country.

Christine Rigamer

It probably won’t surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood? Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they’re all willing to share their knowledge with others and pursue a comprehensive understanding of their profession.

Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he’s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter.

We’ll also speak with three men about their commitment to distilling quality spirits like boutique hibiscus liquor, extra strength gin, and even a multi-million dollar Bourbon operation. We hope these spirited conversations will leave you informed and thirsty.   

Joe Shriner

Master Distiller Jimmy Russell has been making Wild Turkey Bourbon in Lawrenceburg, Kentucky for 60 years, beginning his unprecedented career in distilling in 1954 at 19 years old. In 2014, he set the record for longest tenured Master Distiller in the industry.

At the age of 80, Jimmy Russell holds the distinction of being the oldest active Master Distiller in North America.

Ragulin Vitality

When it's unbearably hot in Louisiana, there's not much you can do to beat the heat. Take a tip from the guests on this week's Louisiana Eats!: cool down with a brew or leave town for a couple of weeks.

Celebrating The Frozen Daiquiri

Jul 16, 2014
Angry Julie Monday / Flickr

The annual Tales of the Cocktail event is currently underway in New Orleans, celebrating the city's contribution as birthplace of the American cocktail and the culture that has grown out of it. But there is one mixed drink you can get almost anywhere in Louisiana that has spawned a very different kind of culture.