NEW ORLEANS—A world-renowned cocktail conference may sound like a giant party (well, because it is to some extent), but increasingly the annual Tales of the Cocktail gathering of the alcohol industry doubles as the nerdiest pilgrimage for those wanting to know more about the drinks they love.
Where else would Dr. Max Wiznitzer, an accomplished child neurologist and former National Institute of Health fellow, be joined onstage by his daughter Pamela, an accomplished creative director and bartender at a Manhattan cocktail spot called Seamstress? The duo closed four days of informational seminars by walking a room full of industry professionals through how the brain responds to and processes cocktails.
Perhaps the average barkeep doesn't need to know that the body contains more than 350 receptor proteins solely to process smell (detecting more than half a million odorants, any of which may bind to these proteins for all of a millisecond). But that knowledge coincided nicely with Pamela Wiznitzer's recommendations to carefully consider the aroma of your garnishes. When possible, use scents that intentionally clash with a drink's ultimate flavor (thus creating an alluring complexity).
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