People from the spirits/brew world will descend upon Alamo City this weekend to discuss, serve, and celebrate a myriad of boozy beverages at the 2^nd Annual San Antonio Cocktail Conference. TEXAS MONTHLY’s own Pat Sharpe will be judging the conference’s Original Cocktail Competition from 3:30 to 6 p.m. at the St. Anthony Hotel today.

Image courtesy of the San Antonio Cocktail Conference

According to the Conference’s website, “each contestant [at the Original Cocktail Competition] will have ten minutes to make a cocktail for the guest judges from their own original recipe… using one or more of the following William Grant & Sons spirits: Hendrick’s Gin, Reyka Vodka, Gibson’s Canadian Whisky, Hudson Whiskey (Hudson Baby Bourbon), Milagro Tequila, Lillet (Blanc, Rouge and Rose), Sailor Jerry, Monkey Shoulder, Tullamore Dew and Solerno.”

Other individuals joining Sharpe on the judging panel include Dale DeGroff, author of The Craft of the Cocktail; Audrey Saunders, owner of Pegu Club in New York City; Michael Madrusan, owner and operator of The Everleigh in Melbourne, Australia; and Ron Bechtol, food, wine, and spirits writer at the San Antonio Current.

Tickets can be purchased at the door, and proceeds from the four-day event will benefit HeartGift, a group that provides life-saving heart surgery to children in developing countries around the world.

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Modeled on the Manhattan Cocktail Classic, the first ever San Antonio Cocktail Conference is ginning up for next weekend, with four days of drink seminars, guided tastings, and cocktail parties. You can get a buzz just reading the program, which is amazing both in its scope and in the talent they’ve managed to lure to San Antonio.

It takes place at the downtown Sheraton Gunter Hotel (mostly), from Jan. 26 to 29, with a total of 27 classes, 31 presenters, 5 parties, 1 contest, and 1 yoga class (love the yoga part).

Obviously, I can only scratch the surface of  what’s covered, but the one seminar I (as a foodie) wouldn’t miss is “The Science of Flavor: How Biology, Genetics and Psychology Affect Your Perception of Flavor in Cocktails.” I mean, I’ve always been curious to know why some people love tequila and it makes others gag (even without doing a dozen shots).

Then, there is everybody’s favorite, “Making Cocktails in the Home,” or how to prepare world-class drinks for parties and by the pool, with a 25-page booklet of techniques and recipes (aka no more margarita mix).

And I love this one: “How It All Started in Texas: Tito Beveridge” (best name for a vodka baron ever), in which the founder of Tito’s Handmade Vodka tells how he started the first legal distillery in Texas, using nineteen credit cards.

And it wouldn’t be a Texas cocktail conference without “The Thinking Man’s Margarita,” an exploration of the Caipirinha and other peasant-style cocktails, and “The Rise of Spicy Cocktails,” all about the perfection of heat and alcohol’s impact on “spice.” Happily, it involves a tasting of the Tanteo Jalapeño Margarita.

Seriously, this is a very impressive-sounding undertaking, both scholarly and fun. The impetus behind it is Mark Bohanan, chef-owner of Bohanan’s Prime Steaks & Seafood, where the gala opening night soiree will take place. Also, Bohanan’s Courtyard will be open all day Friday and Saturday from noon to 7  serving $5 cocktails.

Get all the details at sacocktailconference.com. Most sessions are $30, some $50 and $60. Or an all-event pass is $275. Proceeds benefit HeartGift San Antonio.

Tagged: Bohanan's, cocktails, HeartGift San Antonio, Manhattan Cocktail Classic, margarita, Mark Bohanan, mixology, San Antonio Cocktail Conference