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Pasco, Peru to Build Monument in Honor of Pisco Sour

Spirits

Pisco Sour

Cerro de Pasco, a provincial city in Peru, has just announced that they will build a monument in honor of the Pisco Sour and its founder Victor Morris.

According to the Agencia Peruana de Noticias, “Rodolfo Rojas Villanueva, regional director for foreign trade and tourism, said that according to historic facts the bartender Victor Vaughn Morris prepared the Pisco Sour cocktail for the very first time on July 28th, 1904.

It marked the inauguration of the railway between the capital Lima and Cerro de Pasco.

At that time, Morris did not have champagne to celebrate the occasion, so he used a grape-based liquor called pisco, lemon, egg white and cinnamon to create a cocktail that decades later would become the national drink of Peru.

‘Today more than ever, the pasqueños (people from Pasco) are proud to be part of the origin story of this drink enjoyed in Peru and around the world, and this is because Morris prepared the cocktail for the first time here,’ said Rojas.”

Make your own Pisco Sour:

3oz Pisco
1oz. simple syrup
1oz. lime juice
1 medium egg white

Shake vigorously with ice, strain into a glass, and garnish with Amrgo Chuncho (or Angostura) bitters. Serve.



Bulleit Boubon Releases Bulleit 10 Years Old

Spirits

Bulleit Bourbon 10 yr Stright

Bulleit Bourbon has just released Bulleit 10 Years Old, the first selected reserve to be released from the brand. Aged in charred American white oak, several barrels of Bulleit were set aside to see how they would develop over the course of ten years. The results? The distillers were thrilled, as was Tom Bulleit.

“I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years,” said Tom Bulleit, “but it’s exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our family’s bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans.”

Bulleit offered these tasting notes:

Appearance: Dark brown color with a reddish-orange tinge.

Nose: Classic aromas of rich, toasty oak with hints of light vanilla and sweet, dried fruit.

Taste: Off-dry with spice, caramel and notes of dried fruit. An exceptional blend that maintains the inherent rye content throughout and possesses a long finish that is smooth and mellow with flavor nuances carrying through to the end.

Bulleit 10 comes in at 91.2 proof. It is available nationally with a suggested retail price of $44.99.



Tales of the Cocktail Just Six Months Away

Spirits

Tales of the Cocktail

It’s hard to believe, but Tales of the Cocktail, the annual pilgrimage to New Orleans for cocktail and spirits enthusiasts, is just six months away. It is THE must-attend event for anyone in the spirits or bar industry, or for anyone who loves good cocktails and awesome people.

Tales of the Cocktail is four days jam packed with educational seminars, special events, parties, after parities, Spirited Dinners, more parties, cocktail competitions, tastings, a Spirited Awards ceremony, and more. The French Quarter plays host to Tales of the Cocktail, with over 20,000 thirsty travelers making their way to the Hotel Monteleone, considered Tales of the Cocktail HQ. Now in its 11th year, Tales of the Cocktail is bigger than ever, and they’ll be celebrating in Buenos Aires in April for Tales of the Cocktail on Tour.

In the New Orleans area and want to see what’s in store for this year’s Tales of the Cocktail? There is a preview that is open to the public on Thursday January 24 at the Hotel Monteleone’s Carousel Bar and Lounge at 3pm. Click here to reserve a spot.

For up to date news and information about this year’s Tales of the Cocktail, visit their website and follow them on Facebook.

About Tales of the Cocktail:
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products.



Spoonbar’s 5th Golden Barspoon Cocktail Competition With Bombay Sapphire East – Jan 16

Spirits

SpoonBar

Some of the North Bay Area’s best bartenders will come together at Healdsburg’s Spoonbar this Wednesday for the 5th Golden Barspoon Competition. Bartenders from all over the North Bay will be competing for cocktail glory, $400 cash, dinner, and a night’s stay at Spoonbar, all with the newly released Bombay Sapphire East.

Mutineer Editor-in-Chief Brian Kropf will be one of three judges, so if you’re in the area, be sure to swing on through. The Spoonbar staff will be making $5 Bombay Sapphire East Drinks all night long. If interested in competing and you are a working bartender, email cappysorentino@gmail.com for details.

The event will start at 6:30 and finish at 8:30.



Cocktail Recipe: Cali Wonderland

Spirits

Cali_Wonderland_hi-res

The folks at Caliche Rum have another cocktail recipe for you today the Cali Wonderland, a delicious mix of rum citrus and Maraschino topped with bitters.So grab your best stirring spoon and get drinking.

Cali Wonderland
1 1/2 oz. Caliche Rum
3/4 oz. lemon juice
1 tsp granulated sugar
1 bar spoon Luxardo Maraschino Liqueur
1 dash aromatic bitters
1 lemon slice, for garnish

Additional lemon juice and granulated sugar for garnish

Rub the rim of a festive old-fashioned glass with lemon juice and then dip it into the sugar and set aside to dry. Stir all ingredients over ice in a mixing glass and strain into the crusted glass. Garnish with the lemon slice.



The Search is On for the Next Encanto Pisco Distiller’s Apprentice

Spirits

For the second year, Campo de Encanto Pisco is inviting every American Bartender to join them in Peru for one amazing week this March, 2013 to roll up their sleeves, experience the harvest and fermentation of the Pisco grapes, distillation, and then learn the craft of blending Campo de Encanto Pisco

To qualify:

1) You must be an actively employed bartender working in a bar or restaurant.
2) Your bar/restaurant of employment must feature Campo de Enanto Pisco on its cocktail menu.
3) Film a short video of yourself making your cocktail and telling us why you want to be a Distiller’s Apprentice.
4) In the video, first introduce yourself and then take a minute to sincerely tell us why you want to learn more about distillation, Pisco, and making Campo de Encanto. We’re looking for bartenders with honesty and integrity as much as those with great culinary technique.
5) In the video please show your bar/restaurant’s printed cocktail menu which features the selected Encanto cocktail.
6) The video must be named and uploaded according to the following format to your YouTube Channel: NAME_CITY_BAR_COCKTAIL_2013
7) Then, send an email to apprentice@liquidthinktank.com with a link to your video informing us that your video has been uploaded, and that you’d like to be considered.
8) VIDEO MUST BE UPLOADED BY 11:59pm PST ON FEBRUARY 15, 2013



Etsy Fine Beverage Finds: Hipster Hip Hop Kitty Flask

Spirits

HipHopKitty

In recent years Etsy has become an incredible outlet, providing the hands-on citizens of the world with a place to sell their handmade goods. We are big fans of Etsy here at Mutineer HQ, and we want to help spread the word about the handmade goods we love, and the great people who make them.

Erin’s Pick:
Hipster Hip Hop Kitty 6oz. Hip Flask

Why I Dig It:
It is a hipster hip hop kitty flask. What isn’t awesome about that?

The Cost:
$18.95

The Shop:
LadyRene



Beverage Kickstarter Spotlight: Start The Still

Spirits

Here at Mutineer HQ, we want to encourage beverage entrepreneurs in their efforts to bring something new to the beverage industry. Kickstarter is a great resource for these people to bring their ideas to life.

This week we are featuring a project from Fred and Amy Groth of Hellocello and Prohibition Spirits. They own and operate the first distillery in Sonoma since before Prohibition and need a little assistance in taking their dream further. Take it from me, allowing these two to bring more tasty spirits into the world is a very good idea, so check out their project and see what you can do to help.



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