Tales of the Cocktail presents its guests with an overabundance of free booze, among other things. I walked out of the swag room with no less than 3 wooden muddlers, a fan (thank goodness – it was hot!), tiny whisks, magazines galore, mini bottles of Tabasco and bitters, snacks, mini shakers, and about 15 lbs. worth of spirits bottles.  So, what to do with all the loot?  Make cocktails in your (or your friend’s) hotel room in between seminars, naturally.

Greg Boehm, president of Mud Puddle Books and cocktail enthusiast, made a few friends this tasty concotion on Friday afternoon before heading out to the 4:30 session.  It was tart, gently sweet, and delicious.

The Swag Bag
Makes one

2 1/2 oz. Martin Miller gin

1/2 oz. green Chartreuse

1/4 oz. Acai Black Currant Superfruit Syrup

2 dashes Angostura bitters

Add all of the ingredients to a cocktail shaker and fill it with ice. Top the shaker and shake as hard as you can for 7 to 10 seconds. Strain into a (most likely room temperature) glass from your hotel room, or, even better, a chilled rocks glass. Serve.