From the 17th until the 21st of May, the island boasts a cavalcade of tastings, pairings, demos, and informative presentations. What makes MCC so unique is its equal appeal within the industry as well as to the general population. Sure, there’s all sorts of networking going on all around you, but there’s also a bunch of revelers from all over the world enjoying the versatility of quality, craft spirits.

If you’re in the city this afternoon, you can pick yourself up from last night’s festivities by enjoying Coffee and Cocktails. Elad Zbi of The Broken Shaker in Miami has created some custom creations to go along with cold brewed coffees. The event takes place at the SAVEUR Editorial Test Kitchen (15 East 32nd Street).

On Sunday another noteworthy pairing: An Afternoon of Chocolate and Cocktails–a two hour walk-around tasting built around Valrhona Chocolate. It’s a unique opportunity to see how some of Manhattan’s elite mixologist incorporate decadent, sweeter flavors into their concoctions. Head over to the Astor Center (399 Lafayette Street) at 3PM to get a taste of the action. Tickets are still available for purchase here.

The classic comes to a close on Tuesday with the NY Indie Spirits Expo. The Penn Club (30 West 44th Street) in Midtown is the setting for a showcase of some of the world’s craftiest spirit purveyors. Shake hands with distillers and sample an assortment of awesomeness. It’s not often that all these names come together under one roof. So make sure to savor every sip. There are two sessions. The first is from 5-7PM, the second from 7-9PM.

Photo Credit: Miquel Solorzano

Marvin Allen has seen it all. As head bartender at one of the premiere bars in the French Quarter, can you imagine the stories he has to tell? If you want elaboration, you’ll have to make your way to the Carousel Bar (214 Royal St) in New Orleans’ historic Hotel Monteleone. As for now, I’ll just tell you about the cocktails.

Frequently regarded as one of the elite mixologists in a town known for its booze, Marvin does not mess around. He has to assemble intricate drinks for a circus  of customers literally rotating around him while he remains stationary at the center. The 25 seat carousel that gives the bar its name rests on 2000 steel rollers. It’s over 60 years old and takes roughly 15 minutes to make one revolution –or as Marvin points out: about a cocktail’s length of time.

If that seems like a long time to ‘nurse‘ a cocktail, consider the meticulous care and quality ingredients going into each drink. Order the Pierre’s Sazerac and you get a high octane variation on the New Orleans classic, doctored up with absinthe and champagne cognac. Its a curious melding of flavors that deserves careful contemplation. And Marvin is happy to feed you some added food for thought, sharing the sordid history of absinthe as you sip.

The Vieux Carré is one of the city’s signature cocktails. It was invented right here in 1938 by Walter Bergeron. Today, Marvin guards that provincial pedigree by whipping up the best in town. The floral essence of Benedectine pops from the nose, fading into the background as you encounter the slightly sweet, subtly herbaceous notes of rye, cognac and Peychaud’s. As Marvin explains, the drink was invented as an embodiment of the diverse cultures colliding in the Crescent City: Italian vermouth, Caribbean bitters, French cognac, Dixieland Rye.

It’s not many places where you get to enjoy history while drinking it. Belly up to the Carousel Bar and Marvin Allen will school you so well your head will spin. Or is that just the bar?

For one, you create custom pies at the bar–directing the pizzaiola, ingredient-by-ingredient before he hoists it into high temperature, wood fire ovens. The pizza is in the Roman style, by way of Berkeley–ultra thin crust, consisting of the freshest, local ingredients imaginable. Such vivid, robust tastes require equally active cocktails to engage the palate. The way Build approaches this incomparable combination is unique and inviting to any connoisseur.

When it comes to the beer, they have 16, frequently rotating, local microbrews on tap. The offerings are divvied into several flights concentrating on specific flavor profiles–hoppy, malty, etc. But where the bar really takes flight is in the unique cocktail menu curated by manager Jay Crabb. Every day he batches a trove of curious bitters and elixirs immersed within an ethereal assortment of Italian digestivos and Kentucky Bourbons.

Complex beverages with playful names–I ordered a Ubiquitous But Delicious Nevertheless–might seem daunting to the novice drinker. Yet they become immediately accessible thanks to Crabb’s meticulous organization. All the concoctions are separated by generalized style and equipped with annotated subtitling. It might give room for pause to see the Tazza Di Alloro E Zenzoro–a cocktail blended with bay laurel and Douglas fir. But when you see that it’s merely their take on a reliable ol’ Pimm’s Cup, your reservation is supplanted with anticipation.

I certainly couldn’t wait to inspect the Sfera Grande sculpted ice served with my drink. Chainsawed and chiseled into massive transparent globules, the ice is literally faultless and serves to slowly open up the cocktail as you sit.

A new approach is inherent to every facet of Build. Most radical of all might be their kegged wines. Damn good wines. 20 in all are served on tap at the bar. Not only are they better then you expect, they’re actually more ecological this way: each keg saves 24 glass bottles from the landfill. Does it get any more Berkeley than that?

When you think you’re finished, save room for dessert: their homemade butterscotch budino, served with mascarpone cream is as decadent as it sounds–salted, caramelized sugars, encapsulated in a luscious cream. When paired alongside the rich, roasted flavors of the Payback Porter on draft, I believe I had epiphanous visions of the Great Beyond.

In this town of culinary grandiosity, it’s not enough to merely do something different; you have to do it well. Bravo to Build for bringing it all together.

When it comes to bourbon, you can’t mess around. The Bluegrass state won’t allow it, for one, nor will your own sense of decency. Thanks to the proliferation of American craft distilleries, the possibilities are endless. But without breaking the bank, I enjoy the versatility of Buffalo Trace. It’s smooth enough for sipping and complex enough to shine thru a mixed drink. It’s also usually sold for well under $30 a handle. I love the taste and don’t feel guilty going through it quickly–a lethal combination.

To really capture the taste and decadence of New Orleans though you need to mix it up right. I suggest Sazerac Praline Pecan Liqueur, “The Spirit of New Orleans.” This nut based drink has its share of sweetness, to be sure, but it’s all the right kind and it somehow melds mellifluously amidst the right whiskey. They are the perfect partners in crime. The getaway driver is a small dab of a crafty bitter. Without further ado, here is one of my true Taste of New Orleans:

Pour 2 ounces of Buffalo Trace Bourbon, 3/4 oz. of Praline Liqueur, a dab of Bittercube’s Jamaican #1 bitters on ice into a shaker. Mix vigorously and strain into a Mason jar with a zest of orange as garnish. Serve alongside a New Orleans praline candy for the most authentic experience. Brass band optional.

Derby Day

The Kentucky Cutter

Ideal for Derby Day, this Bluegrass beauty combines an ounce of Bulleit Bourbon, 1/2oz. of triple sec, 1/2oz. of lemon juice and 3 dashes of Angostura Bitters. Shake it all up on ice before straining into a Martini glass. Serve with a slice of orange and a cherry.

Old Fashioned Rye

In this minor variation on a timeless classic, I use an ounce and a half of Bulleit Rye, shake it up with ice, a touch of dry and sweet vermouth, muddle in a sugar cube laced with orange bitters, a small dab of fresh honey and a splash of elderberry syrup. Strain the ice and serve it neat in a snifter, garnished with orange zest and a brandy-soaked cherry. Now that’s a cocktail!

The Bulleit Manhattan

So straight-forward and yet there’s nothing quite like it. All you need is an ounce of the Bourbon, a little more than a 1/4 oz. of dry vermouth and a few splashes of Maraschino cherry juice. Throw it into a shaker with a LOT of crushed ice. Mix vigorously before straining neat into a rocks glass. Drop in a lonely Maraschino cherry for good measure. Kick back and take a sip. And you’re off…

“Beer, Brats & Baseball” is an all-inclusive package featuring lodging, two tickets to see the Padres, along with beers and brats at the Omni’s tasty  Terrace Bar & Grille.

What really entices me about this $289/night package is that this year marks the first time that my New York Yankees will make it down to San Diego for interleague action. The series is over a weekend, from August 2nd-4th, and being an out of market fan, I know that whenever the Yankees show up for a weekend series, tickets are scarce and accommodations pricey.  Add into that the happy coincidence that San Diego is home to some of the finest craft beer in the known universe. And, yeah…I’m not hesitating to make my arrangements a few months ahead of time.

You can find out more information or book the package by clicking here.

Photo Credit: Getty Images

The $60 evening, inclusive of tax and tip, will kick off at 7PM and last two hours. During that time, you’ll get to enjoy some precious offerings from one of the country’s premiere craft operations, including slight variations on existing beers. Their Sublimely Self-Righteous Ale, for example is already a hit. The 8.7% American black ale is caramely, roasted bliss. But when you add espresso beans, the result is…I’m not exactly sure, as I have yet to try it. I imagine, however, that the coffee notes mingle seamlessly with the deeper, robust flavors that define the original. In addition to their Old Guardian barley wine and fantastic Ruination IPA, the menu will also feature the Cali-Belgique–a noteworthy hybrid of West Coast and Belgium styles.

The food pairings are yet to be announced but given the caliber of dishes that normally come out of the kitchen at The Federal Bar, you can expect this upscale Gastropub to deliver in spades. Known for a vast selection of craft on draft, they also make one of the best burgers in town. But aside from all the great beer and delicious food, tonight’s going to be a great chance to learn more about brewing itself. After all, Dr. Bill Sysak didn’t get his degree by sitting on the sidelines. He’s a voraciously active member of the craft community and you shouldn’t miss this opportunity to share a pint with him.

Reservations are available at The Federal Bar website, or by calling (818) 980-2555.

Irish Whiskey is no joke. After all, dabbling in the stuff for centuries the Emerald Isle certainly has had ample time to perfect the art. Stateside we are awash in Jameson and Bushmills. But there’s much more mellifluous malt to taste from the land of Ire.

Let’s take Tyrconnel Single Malt, for starters. For $30 this spirit, made from 100% malted barley is well worth the price of admission. Distilled without peat smoke, the nose and flavor are all kinds of delicate. Fruity tendrils of pomegranate and roasted grain intermingle with each waft. It’s so smooth going down, so unmistakably Irish, that you’ll be transported to the Cliffs of Moher after the first sip. It’s a helluva lot cheaper than airfare.

If you don’t mind throwing money on airfare, however, one of the first places you should get to after landing is Kilbeggan Distillery. They’re the folks behind Locke’s 8 Year Old Single Malt. And it’s pure craic! With a recipe threading back more than 250 years, it’s no wonder this whiskey is commonly lauded as one of the smoothest spirits you’ll ever taste. It’s probably a good thing that they don’t distribute to the States; you’d never be able to go back to Jameson ever again.

But before you book your flight, consider finding yourself a $50 bottle of Redbreast 12 Year Old. It’s worth seeking out. As one of the world’s finest examples of single pot still whiskey, it uses partially unmalted barley during distillation. This unveils a slew of spice and complexity on the palate that you’d never expect from a traditional single malt. Many consider this to be the king of the species.

Don’t take other people’s word for it. You be the judge. Get out there and discover the diversity of Ireland’s most celebrated spirits.

This one-of-a-kind opportunity affords consumers the ability to purchase some of the best wines in the country directly from the winemakers. Billed as a farmer’s market of viticulture, the weekend extravaganza will showcase up to 200 producers from up and down the Golden state. Napa, Sonoma, Russian River Valley, Alexander Valley, Mendo, even Paso Robles–all of the great regions of wondrous wines are on hand to show off their juice.

Best of all: you get to try it before you buy it. Included with entry fee is unlimited tastings. Are you considered a connoisseur of fine wine? Then you owe it to yourself to get out there from 12PM until 4 and please your palate with unmitigated joy.

If you are unfamiliar with the Fort Mason Center, it’s a huge convention hall sittin’ on the dock of the Bay–literally. So on top of all this world-class wine, you also get to take in fantastic views of the Marin Headlands, Golden Gate Bridge and all the breathtaking landscape that characterizes Northern California.

Tickets start at $80 for general entry and go up for VIP and all-access privileges. The so-called Cult Lounge provides attendees with the ability to sample wines that retail at well over $100 a bottle. You can purchase your passes here. And for a full list of all participating vineyards, click on this link.

Inside the Cosmo, you’ll have access to some of the best bars and nightlife anywhere on the strip. Marquee night club is packed with party-goers every night. It’s the kind of place where it obviously helps to know someone, otherwise you might be waiting a while. If you want something a little more low-key, but equally as extravagant, hit up the Chandelier Bar. This centrally-located, three level watering hole is surrounded by shimmering strings of crystal. Their you’ll find a specialty cocktail, off-menu, known as the Verbena. Tequila, Yuzu sour and ginger syrup form the foundation. Adorned by a sumptuous floral accompaniment, this ‘Szechuan button’ is actually more than a garnish; it has an initial numbing effect on your lips, that ultimately heightens your sense of taste. Only in Vegas.

Frequently you’ll find all sorts of exciting activities going on throughout the hotel. On my recent visit, I spent time at Hoops and Hops–an event celebrating the bevy of opening round games that kickoff March Madness. There were mammoth television screens all around, endless cocktails from skilled bartenders dressed as referees, alcohol infused ice cream shakes and even a basketball hoop to shoot around on. I couldn’t imagine a more suitable locale from which to take in all the action.

But no matter what weekend you decide to descend upon the strip, you always gotta go big or go home. It doesn’t get much bigger or any better than the Cosmopolitan.