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April 10th-12th 2016

After three incredible days in Mexico City, we’re ready for another round. In Spring 2016, the 6th Annual Tales of the Cocktail® on Tour returns to one of the world’s most colorful cities for three days of seminars, tours and nightly networking events. Once again, Mexico City will be our home away from home as we welcome cocktail professionals from around the region and across the world to share ideas and insights into the craft. We’ll also get a taste of Mexico City’s rising cocktail scene as we explore legendary and up-and-coming bars. Join us for what will be a fun, festive and enlightening few days in Mexico City. 
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Monday, April 11 • 10:30am - 12:00pm
The Myth of Precision

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Do Your Measures Measure Up?

When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.

The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.

avatar for Joe McCanta

Joe McCanta

Global Ambassador, Grey Goose Vodka
Joe McCanta is an expert on taste. And now, as Global Ambassador for GREY GOOSE vodka, he brings together a passion for great cocktails made from freshest ingredients and the creative skill of a master mixologist. | | A gifted jazz musician, Joe was raised in southern California before moving to Boston to study music at the New England Conservatory where he was taught by five-time Grammy nominee Fred Hersch. Working in restaurants whilst... Read More →

avatar for Adrian Biggs

Adrian Biggs

Senior Portfolio Ambassador, Bacardi USA
Having worked with his Uncle and Grandfather in Sydney restaurants during school holidays, Biggs discovered a desire to work in the Food and Beverage industry. Hailing from Hobart Tasmania, Biggs has lived and worked around the world in a myriad of segments in the Food and Beverage industry; from Cruise ships, Nightclubs, Craft Cocktail bars, fine dining and more. Biggs has worked with Bacardi brands in New Zealand, England and now the U.S... Read More →
avatar for Greg Boehm

Greg Boehm

President, Cocktail Kingdom
Since founding Cocktail Kingdom, the standard-bearer of bar-industry equipment worldwide and one of the catalysts of the craft cocktail movement, Greg Boehm has guided the progression of modern mixology by attentively sourcing and manufacturing the highest-quality barware to better suit the needs of the ever-evolving profession. Cocktail Kingdom today has offices in New York, London, and Melbourne, and its tools are coveted by top bartenders... Read More →


Monday April 11, 2016 10:30am - 12:00pm
Don Alberto 2

Attendees (9)