This weekend in New Orleans, Louisiana, it’s Tales of the Cocktail, an annual event that brings together industry insiders and general cocktail enthusiasts. Comprised of dozens of seminars, tastings, meals, parties, competitions and more, it provides a festive forum to discuss topics as varied as the merits of block ice, superiority of organic fresh-squeezed juice, history behind specific cocktail recipes, spirit distillation methods — plus, of course, serves up plenty of tasting opportunities. So, see you there!

Wait … what?

Can’t make it to New Orleans?

Well then head to Front Page News.

“We have a real New Orleans-style outdoor patio,” says owner Josh Sagarin. “It’s a big draw and in Midtown is a scaled-down version of Pat O’Briens’ patio in New Orleans with the same fountain, brick, lighting in the bushes.” In other words, it’s the perfect setting to evoke the Big Easy vibe.

Among the dozens of available drink options, “People come to a New Orleans-style bar for real New Orleans-style hurricanes,” says Sagarin of his summertime top seller. “But in Atlanta it would be a lot harder to get away with powdered drink mix and crappy rum. We use three different real fruit juices and two types of dark rum, so it is different than what you might find at one of the college bars in the French Quarter.” That’s a change that any cocktail enthusiast can endorse.

Another popular summer option is what’s billed as the “Original Build Your Own Bloody Mary Bar” on the Sunday Brunch menu. “We have at least 100 different items—sometimes 150,” says Sagarin, “including seasonings, fresh and pickled items. We hand you a pint glass half full of vodka and you do the rest.” Of course, if you prefer, you can let the pros do it all.

“People are more sophisticated about liquor than they were 15 years ago,” notes Sagarin. So feel free to select your favorite from the bar’s premium spirit selection for the Bloody Mary as well as any cocktail.

Among the trends Sagarin has noticed is a growing preference for simpler cocktails. “People are still drinking Cosmos but not silly drinks anymore,” he says. “They’re more likely to choose a liquor and a one- or two-mixer drink. People are less concerned about diluting.”

The quality and selection of spirits continues to evolve. “A lot of great liquors are coming out now,” says Sagarin. “In New Orleans they even have absinthe back—I get no demand yet whatsoever in Atlanta, so I don’t carry it.”

Not yet.

“People are starting to ask for Sazeracs,” he admits. Absinthe is an ingredient in that drink, which was designated as the official cocktail of New Orleans in 2008. “We first opened in 1994 and we got our first request for a Sazerac less than six months ago—so I’m going to have to bring in the ingredients.”

It will be another way to savor the taste of New Orleans, sip by sip.

To learn more about Tales of the Cocktail, visit www.talesofthecocktail.com.

Front Page News is located at 1104 Crescent Ave. For more information call 404-897-3500 or visit www.frontpageatlanta.com.