Conference

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Cocktail History

The Conference is a modern cocktail that was created by Brian Miller at Death & Company in New York City, New York. It uses the classic Old Fashioned template of a spirit, simple syrup, bitters, and citrus, but this version calls for four different spirits as its base—rye, bourbon, apple brandy, and Cognac. It’s also named for the concept used in the drink of different elements coming together.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is a type of whiskey made with at least 51% fermented rye grain, malted barley, corn, and yeast, which are distilled and then aged in new charred oak barrels to develop a spicy, robust flavor.

Bourbon: This is a type of whiskey made in the United States with at least 51% corn, with other grains, water, and yeast, which are distilled and then aged in new charred oak barrels to develop a rich, caramelized flavor.

Apple Brandy: This is a type of brandy made with fermented apple juice and yeast, which is distilled and aged to develop a smooth, fruity flavor.

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Demerara Syrup: This is a sweetener made with demerara sugar and water, which are heated and infused into a syrup with a sweet, caramelized flavor.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Chocolate Bitters: This is a concentrated flavoring made with chocolate, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a bittersweet, chocolate flavor.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Golden brown color

• Aroma: Sweet citrus, apple, and woodsy spirits

• Taste: Dark spirituous flavor with district bourbon sweetness punctuated by rye spice

• Finish: Brandy burn and a hint of apple and chocolate

Kendall’s Take: “When researching this recipe so I could decide how to photograph it, I saw several descriptions that called the Conference a ‘tiki drink in disguise.’ Outside of the split base that uses four ingredients, I didn’t really get that vibe, and I expected to because I didn’t read the list of ingredients very closely. Maybe I built this one up in my mind; it’s a tasty whiskey drink, but it didn’t leave as big of an impression on me as, say, the Mountain Man.”

Recipe

This cocktail recipe was adapted from Death & Co: Modern Classic Cocktails by Alex Day and Nick Fauchald.