From creating signature sodas to taking a chainsaw to ice, seminars at the 2011 Tales of the Cocktail conference in New Orleans touched on a variety of topics to give beverage programs an innovative upper hand. The professional series of seminars geared towards those who work in the foodservice industry provided insights for operators and beverage program managers who want to push their beverage program.

The following are highlights from some of the seminars:

How to build a cutting-edge ice program
Chad Solomon and Christy Solomon, Cuffs & Buttons Cocktail Catering & Consulting
Joseph Schwartz, Little Branch
Richard Boccato, Dutch Kills, Weather Up Tribeca and Hundredweight

Moderated by Chad Solomon and Christy Pope, this seminar explained how to develop an ice program. Panelists Joseph Schwartz and Richard Boccato lent their expertise, while all four speakers drew on their experiences working with Sasha Petraske of Milk & Honey bar empire fame. They reveal what they learned about ice, and how they adapted and developed ice programs in their other ventures.

Why use 'good' ice? Ice does matter, especially when it comes to shaking, the panelists said. A solid piece of ice will remain whole for a longer time in a shaker. When Schwartz teaches his bartenders how to shake, he instructs them to “hit the top and bottom of the can” with the ice. A larger piece of ice can take such abuse without breaking apart. It also has a larger surface area, which means a slower melt rate. Since it won't break apart or melt as fast in a shaker, it allows the bartender to chill the ice for longer and aerate the drink without excessively diluting it. It also preserves the drink for a longer time in the glass before turning into what Schwartz called a “watery mess.”