Signature in a Glass: Creating the House Martini
12:15PM Sponsored by Farmer’s Gin on the lower level main stage
Bar directors of some of New York’s signature Martini destinations talk about what goes into the creation of a cocktail bar’s house Martini. Panelists include Sarah Morrissey (Le Veau d’Or), Brian Evans(Chelsea Hotel’s Lobby Bar), Will Elliott (Maison Premiere), Salvatore Calabrese (Donovan Bar, London) and St. John Frizell (Gage & Tollner). Robert Simonson moderates.
The Japanese-American Art of the Martini
1:15PM Sponsored by Nikka on the lower level main stage
Japanese-American cocktail bars, which have flourished in recent years, have their own particular approaches to the Martini. Panelists talking about their points of view include Masahiro Urushido (Katana Kitten), Kenta Goto (Bar Goto) and Takuma Watanabe (Martiny’s). Robert Simonson moderates.
The First Martini
2:15PM Sponsored by Haus Alpenz on the lower level main stage
The surprising origin of the King of Cocktails, as told by noted drinks historian and author David Wondrich and Martin Doudoroff, publisher of the cocktail apps Total Mixology, Martin’s Index and The Martini Cocktail.
From Pot to Not: The Evolution of Genever and Gin
1:30PM Sponsored by Bluecote Gin in the lower level conference room
Genever expert Philip Duff, creator of Old Duff Genever, takes you through around 729 years of history, tracing the development of genever—the spirit that begat modern gin—from a medicinal spirit to a recreational one.
Vermouth Noir
1:45PM Sponsored by Haus Alpenz in the courtyard
Allen Katz, co-founder of New York Distilling Company (maker of Dorothy Parker and Perry’s Tot gins), counters the post-modern assertion of vermouth as a phantom ingredient in a Martini with an examination at the cocktail’s all-important secondary ingredient.
Shaken or Stirred?
12:30PM Sponsored by PRUSA in the lower level conference room
Dave Arnold, author of the James Beard Award-winning Liquid Intelligence and longtime innovator in the field of cocktail technology, talks about the merit of various Martini techniques, from shaking to stirring to throwing and more.
My Way: Getting Your Perfect Martini Every Time
Rolling times between 12-3PM Sponsored by Sipsmith in the upper level conference room A
Led by spirits expert Keli Rivers, this session welcomes both gin and vodka martini lovers with open arms (and chilled glassware). You’ll leave knowing how to walk into any bar or restaurant and get exactly what you want—no guessing, no settling, no regrets.
Martinis & Merroir
12:15PM Sponsored by Fords in the Courtyard
A wise bartender once said "there's no better pairing for a dry gin martini than a tower of freshly-shucked shellfish". We all know this to be true- but do we know why, exactly, these flavors work so well? Come explore the timeless romance between oysters and martinis, and understand how to pair the two more effectively. Our panel features Julie Qiu, international Oyster Sommelier and co-founder of the Oyster Master Guild, as well as Miguel F. Lancha, a globally recognized name in the beverage industry who led cocktail innovation at José Andrés Group for nearly 10 years. Moderator will be Joe Brooke from Fords Gin, who might know a thing or two about a martini.
Fords Gin Presents: The Three Martini Lunch—“Express”
2 times: 1:15PM–1:45PM or 2:00PM—2:30PM
Sponsored by Fords in the upper level conference room B
Take a seat at the table for a spirited seminar that brings the iconic “Three-Martini Lunch” into the modern era. In this quick but flavor-packed session, Martim Smith-Mattsson (Fords Gin National Ambassador) will guide you through three mini-Martinis, each crafted with Fords Gin and paired with a small bite crafted by Confidant, to showcase how our gin plays beautifully across styles and courses. Part tasting, part storytelling, part nostalgia trip, this is your chance to explore the martini’s evolution, one sip, and one course at a time. Whether you’re a die-hard martini lover or a curious cocktail enthusiast, this is the perfect midday break to taste, learn, and toast to a classic.
