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Cocktails of the James Beard Awards

Beverage NewsEvents

On Monday, the James Beard Foundation announced their 2014 winners of the coveted James Beard Awards. For those who missed the winners, we’ll post those that pertain the beverage world below. But first, what cocktails were attendees drinking? Here are two of the cocktails.

Bacardi Old Cuban

BACARDÍ OLD CUBAN
1.5 oz. Bacardi 8 Anõs
2 dashes bitters
.5 oz. lime juice
1 oz. simple syrup
6 whole leaves mint
2.25 oz. Champagne

Muddle lime juice, syrup, mint in a mixing glass. Add rum, bitters, ice and shake well. Strain into cocktail glass, and top with champagne.

Bacardi Old Fashioned

BACARDÍ OLD FASHIONED
2 oz. Bacardi 8 Anõs
2 dashes Bitters
.5 oz. water
1 tsp. sugar
1 orange peel

Mix sugar, water and Angostura bitters in an old-fashioned glass. Combine with bar spoon or muddler. Pour in BACARDÍ 8 Anõs, fill with ice cubes, and stir repeatedly.
See the full post »



Scott Beattie Joins Meadowood Napa Valley as Beverage Director of Estate Events

Beverage News

Scott Beattie Joins Meadowood Napa Valley as Beverage Director of Estate Events

It was announced today that Scott Beattie, most known for his wine country cocktails focusing on local and seasonal ingredients, has joined the team at Meadowood in Napa Valley. The luxury resort is renowned for many things, including its 3 Michelin Star Restaurant at Meadowood.

Prior to joining Meadowood, Beattie managed the bar program at Goose & Gander and it quickly become one of wine country’s best cocktail programs under his tutelage. He has consulted for programs across the country and developed and led the cocktail program at Healdsburg’s Cyrus Restaurant as well. He is also well-known for his book Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus.

At Meadowood, Beattie will serve as Beverage Director for the resort’s Estate Events program. According to the press release, “His initial focus will be on creating custom cocktails for weddings and other events drawing from his vast experience with craft spirits, seasonal produce and classic cocktails. In addition to reinvigorating the resort’s poolside libations and collection of croquet cocktails just in time for summer, Beattie will also lead spirits education and hands-on cocktail making classes on the property for interested private groups.”



Marc Mondavi Turns Wine Into Water while Supporting charity: water for World Water Day on March 22, 2014

Beverage NewsWine

thedivingrodmutineer

With the recent water crisis in California, Marc Mondavi has been a wanted winemaker and water dowser. Marc has been water witching (or dowsing – the ability to locate water far beneath the ground using his divining rods) for over 40 years. It wasn’t until the last few weeks that his talents have really come into the limelight. His water witching has enabled him to plant amazing vineyards throughout California and help farmers across California keep their thirsty crops well hydrated.

Marc’s newest wine endeavor, The Divining Rod wines, have recently partnered with charity to continue his support of water for World Water Day. Launching this week, Marc is asking all mutineers to support the struggles many face daily to find clean and drinkable water. This campaign will be ongoing in hopes of supporting charity: water, a non-profit organization that brings clean and safe drinking water to people in developing nations.

We at Mutineer have been a longtime supporter of all things water related, with our founder’s past trip with Splash (formerly A Child’s Right) to Nepal and our campaign for clean water crusaders, this is a natural and exciting new program we are thrilled to promote.

Donate today and help spread the word of clean water.

The Divining Rod makes two wines, an Alexander Valley Cabernet Sauvignon and a Santa Lucia Highlands Chardonnay. To purchase wines, click here.



James Beard Foundation Announces 2014 Restaurant and Chef Finalists

Beverage News

James Beard Award

Finalists for the 2014 James Beard Foundation awards were announced today. Below are the selections pertinent to the world of beverage.

Congrats to all those still in the running, as well as all who have been nominated.

Outstanding Bar Program
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
Clyde Common, Portland, OR
Maison Premiere, Brooklyn
The Violet Hour, Chicago

Outstanding Wine, Beer, or Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Garrett Oliver, Brooklyn Brewery, Brooklyn
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
David Wondrich, spirits educator, Brooklyn

Beverage Book
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes, Tony Conigliaro
The Drunken Botanist: The Plants That Create the World’s Great Drinks, Amy Stewart
The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste, Jon Bonné

Outstanding Wine Program
A16, San Francisco
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
FIG, Charleston, SC
The Little Nell, Aspen, CO



Kickstarter Spotlight: The Apothecary Bitters Company

Beverage News

Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from The Apothecary Bitters Company out of Vancouver, Canada.

The Apothecary Bitters Company was co-founded by Cole Benoit, a brewer, chef, mixologist and an artist of various mediums, who wanted to create creative and delicious bitters that would be used to enhance cocktails. The result would be their five core bitters:

  • Spirit Fire, cherry cedar bitters
  • Mystic Caravan, smokey pear bitters
  • Tlalocan, Latin lime bitters
  • The Darkness, cacao coffee bitters
  • General Ambrose’s aromatic bitters, their unique take on a classic aromatic bitters

While they’ve already reached their goal of $4,500, they’re now working on stretch goals which will help fund a seasonal release program, a barrel aging program, and to increase their production for wider distribution.

To back this project, click here.



James Beard Foundation Announces 2014 Restaurant and Chef Semifinalists

Beverage News

James Beard Award

The James Beard Foundation has just released this year’s nominees, which isn’t exclusive to food and chefs, and includes beverage categories like Outstanding Wine Program, Outstanding Wine, Spirits, or Beer Professional, and Outstanding Bar Program. See the full post »


1 comment 02.19.2014 |

Change.org Petition Created for California Bartenders

Beverage News

AB 1252

Bartenders in California and around the country have been a buzz on social media talking about newly enacted legislation that affects bartenders. The new law, AB 1252, requires that there be no bare hand contact with “ready-to-eat” foods. From the bartenders I have spoken with, this can be difficult and incredibly wasteful for a handful of reasons and it just isn’t practical. In an effort to amend the law, a petition has been created on Change.org. The petition currently has 8,633 supporters and needs 1,367 more.

Below is the text of the petition:

We are in the midst of our country’s second cocktail renaissance, and bartenders up and down the state of California are creating amazing experiences for their guests. A big part of that experience is the use of fresh ingredients, both those that are mixed into the drink and the garnishes that grace the glass. These bartenders take great care to create the perfect drink, using only the freshest fruits and herbs, handling them with their skilled and freshly washed hands.

Another element of bartending is the visual experience: today’s bartenders deftly pour, stir, shake, and strain their drinks with precision, style and grace. Forcing them to wear disposable gloves will completely ruin the show.

Bartenders wash their hands continually throughout their shifts–shake hands with one and you’ll know. By forcing them to wear disposable gloves, we will be creating a mountain of waste, and potentially fostering more germ transfer because wearers of gloves are less likely to change them after making drinks and handling money–activities that would normally prompt a hand washing among the un-gloved.

While I’m sure the state legislature had our best interests in mind when they created this law, I am equally sure they were not attempting to protect us from bartenders smacking a sprig of mint with their bare hands or expressing the oil of an orange twist above a cocktail.

Please join me in asking that California State Assemblyman and Committee on Health Chairman Dr. David Pan swiftly create a legal pathway to exempt bartenders from this law and its ridiculous unintended consequences.

Sincerely,

Josh Miller

Want to support this petition? Just visit it and sign it here.


1 comment 01.27.2014 |

Kickstarter Spotlight: Wisco Pop!

Beverage News

Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Wisco Pop! out of Viroqua, Wisconsin.

Viroqua, Wisconsin’s Wisco Pop! is a small, craft brewed soda company that focuses on using fresh, local, and sustainable ingredients whenever possible. Using bees and trees, aka raw local honey and maple syrup, as the sweeteners, Wisoco Pop! currently offers three flavors that include Gingerbrew, Cherry Bomb, and Root Beer.

Currently, their soda can only be found on draft at 40 restaurants and cafes in La Crosse, Viroqua, Madison, and Milwaukee. Using Kickstarter, they want your help so they can set up a small bottling line that will take their business to the next level by being able to sell their product beyond the confines of restaurants.

With 24 days to go, they have a great list of rewards for those that help them on their joinery. Interested in backing their project? Check them out!



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