THE CONFERENCE
The Conference: A Meeting of Three Spirits
The Conference cocktail first appeared in print in the 1930s, though its exact origins remain unclear. The drink represents the classic American bartending tradition of combining multiple base spirits to create complex, spirit-forward cocktails, according to Difford's Guide.
The name likely references a meeting or conference, as the cocktail brings together three distinct spirits: American rye whiskey, French cognac, and French apple brandy (calvados). Each spirit contributes unique characteristics—rye's spice, cognac's grape richness, and calvados' apple fruit, as noted in Kindred Cocktails.
The Conference belongs to the family of multi-spirit cocktails popular in pre-Prohibition and post-Prohibition bartending, when skilled bartenders demonstrated their craft by balancing several strong spirits. The drink requires careful proportions to prevent any single spirit from dominating.
The cocktail remained relatively obscure throughout most of the 20th century but found new appreciation during the craft cocktail revival. Modern bartenders value the Conference for its complexity and the way it showcases premium spirits without heavy modification.
RECIPE:
1 oz rye whiskey
1 oz cognac
1 oz calvados
2 dashes Angostura bitters
Lemon twist for garnish
Method:
Add rye whiskey, cognac, calvados, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express lemon twist over the drink and garnish.