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SF Cocktail Week: Day 4 Events


San Francisco Cocktail Week

As day four of SF Cocktail Week rolls in, here’s what you have to look forward to.

The New Parish, 579 18th St., Oakland
Tickets: $45 in advance and $55 at the door

In this all-new, costumes-encouraged (like, duh!) event to the SF Cocktail Week lineup, guests will go back to the future and celebrate the time when greed was good, the Brat Pack was king and people drank Slow Comfortable Screws, Fuzzy Navels and Slippery Nipples. Re-imagined for contemporary attendees’ pleasure, the best East Bay bartenders will create “classic” concoctions from the 80’s using today’s quality ingredients. The DJ will be spinning tunes from the decade, making each guest’s champagne wishes and caviar dreams come true.

Art in the Age Spirited Supper at Millennium
Millenium, 580 Geary St., San Francisco
Tickets: $90.00 (tax and gratuity not included)

Join Art in the Age at Millennium Restaurant for a 5-coursed seasonal dinner designed in concert with Art in the Age cocktails. With a focus on organic produce, local farms and craft libations, attendees will enjoy an avant garde dining experience forged with the best local ingredients.

Reservations Required – Call 415-345-3900.

Early Happy Hour Specials at Bottle Cap
Weekdays, 3-7pm
Location: Bottle Cap, 1707 Powell St. at Union, North Beach

Come check out some of the great happy hour specials at Bottle Cap during the weekdays in celebration of SF Cocktail Week!

Special Cocktails at WISH
WISH Bar & Lounge, 1539 Folsom St., San Francisco
Tickets: Free Event

Come to WISH and join in our very special and spicy Habanero Infused $8 cocktails for San Francisco Cocktail week!

Special Cocktail at La Folie
La Folie, 2316 Polk St., San Francisco
Tickets: Free Event

Enjoy a Bourbon Valkyrie at La Folie for only $8 all week in celebration of SF Cocktail Week!

Comments Off on SF Cocktail Week: Day 4 Events 09.20.2012 |

Small Screen Network Introduces Luxardo Liqueurs: More Than Maraschino, Featuring Francesco Lafranconi


As we get closer to the Luxardo Cocktail Cup which is now less than a month away, it would be only fitting to take a step back and learn just exactly what Luxardo is. Filmed and produced by our friends at Small Screen Network on location at Anchor Distilling Company, Luxardo Liqueurs: More Than Maraschino, Featuring Francesco Lafranconi discusses Luxardo Maraschino and teaches you how to make the Peruvian Wish cocktail.

World renowned mixologist Francesco Lafranconi will also be on the panel of judges for the Luxardo Cocktail Cup.

Comments Off on Small Screen Network Introduces Luxardo Liqueurs: More Than Maraschino, Featuring Francesco Lafranconi 09.19.2012 |

SF Cocktail Week: Day 2 Events


San Francisco Cocktail Week

After a successful opening night of SF Cocktail Week at Anchor Brewing for the Artisan Tasting, day two has some great events in store for cocktail goers as well.

Spirited Food Trucks
SoMa StrEat Food Park, 428 11th St., San Francisco
Tickets: $45 in advance and $55 at the door (food available for purchase at trucks)

We guarantee that you will be served drinks in a way that you’ve never been served drinks before. Unique, fun and interesting – come out to enjoy the great food truck culture of San Francisco. Guests will experience bottled cocktails provided by Rye on the Road, carbonated cocktails dispensed out of soda siphons courtesy of Elixir, kegged cocktails provided by Jasper’s Corner Tap, and canned cocktails by 15 Romolo that will be canned onsite with The Can Van. Guests will be given a food voucher for tasty bite from a food truck of their choice, while mingling and stargazing during an Indian summer night in San Francisco.

25 Lusk & Hangar One present an Indian Summer Dinner
Twenty Five Lusk, 25 Lusk Street, San Francisco
Tickets: $95 (tax and gratuity not included); call 415-495-5875

Chef Matthew Dolan and Bar Manager Brian McKelvey offer three courses with Hangar One cocktail pairings and cocktail intermezzos that utilize herbs, savories, and other ingredients from the restaurant’s farm.

Intoxicating Ladies, the Women Behind the Stick and the Cocktails
Rye, 688 Geary Street

In honor of SF Cocktail Week, LUPEC, the San Francisco’s chapter of the national cocktail society, is showcasing the city’s top female bar talent, each presenting a signature cocktail created with the innovative, high quality spirits and ingredients created or represented by fellow LUPEC members.

Smuggler’s Cove and Denizen Rum Bar La Floridita Happy Hour
Smuggler’s Cove, 650 Gough Street

Featuring $7 Denizen Rum cocktails that were famous in the 1920s and 30s in Bar La Floridita, Havana, Cuba.

Comments Off on SF Cocktail Week: Day 2 Events 09.18.2012 |

Double A Lounge Launches Cocktail Alphabet Challenge


Double A

Chicago bartenders have been pulling out unique bottles and bitters for a while now, but what about really obscure ingredients—like alfalfa, for example? That’s the premise of Double A’s new A to Z Cocktail Challenge, in which tipplers present bartender Paul Sauter with a different, unexpected ingredient each week. You can submit an ingredient with the letter of the week via Twitter with the hashtag #DoubleA-Z and then bar staff select which suggestion they want Sauter to use. The challenge kicked off last Wednesday, when Sauter tackled his first ingredient: alfalfa.

He decided to add the plant to a shaker along with cynar, honey thinned with hot water, fresh lemon juice, an egg white, and Cointreau. Then he strained the mix into a glass and topped it with a dash of orange bitters and an alfalfa garnish. The drink, named Alpha Fi, had vegetal undertones from the alfalfa, which played nicely with the cynar.

I asked Sauter if there’s anything he’s afraid of being required to add to a cocktail, but he said he’s excited about the idea of working with unexpected ingredients.

“I want to use something where I have to go into the kitchen and ask, ‘how do I use this?’” he said. “I love getting into the kitchen when I can.”

The specialty cocktails are available each Wednesday and Thursday, and this week’s B cocktail will feature buttermilk. As of Monday evening, Sauter was thinking about doing a buttermilk pancake and maple syrup cocktail and calling it “Breakfast in Bed.”

Find out which ingredient is next by following Double A on Twitter @DoubleAChi. If you suggest the ingredient of the week—they’re currently looking for C ingredients—you’ll get a $25 gift certificate to Double A to go in and try the cocktail.

SF Cocktail Week Starts One Week From Today


San Francisco Cocktail Week

You heard that right, SF Cocktail Week is just one week away! This year’s SFCW will kick off with The Artisan Tasting at Anchor Brewing Company.

The Artisan Tasting

Location: Anchor Distilling, 1705 Mariposa St., San Francisco
Tickets: $45; $55 at the door
Explore the flavors of local creations with Anchor Distilling, as SFCW 2012 invites guests to discover this world of artisan spirits and food pairings.

At 6PM, there will also be a Spirited Supper at Michael Mina presented by Akvinta Vodka.

Hosted by: Bar Manager Carlo Splendorini
Location: Michael Mina, 252 California St., San Francisco
Tickets: $100.00 (tax and gratuity not included)

Want to win a pair of tickets to The Artisan Tasting? Check out our Facebook for info how!

For a complete lineup of events, visit sfcocktailweek.com. For up to the minute information, be sure to follow SFCW on Facebook and Twitter.

Comments Off on SF Cocktail Week Starts One Week From Today 09.10.2012 |

Mutineer Magazine’s Luxardo Cocktail Cup Finalists Announced [Updated]


Luxardo Cocktail Cup

After much anticipation, the finalists for Mutineer Magazine’s Luxardo Cocktail Cup are in! Congrats to all the finalists, and we’ll see you in San Francisco in October!


Goat Town Swizzle
by Clint Rogers, Henri

Cocktail Ingredients:

1 oz Old Portrero Straight Rye Whiskey

.5 oz Luxardo Apricot
.33 oz Luxardo Fernet
.75 oz lemon juice

.5 oz homemade orgeat*

“minted” crushed ice**

4 dashes Angostura Bitters

3 dashes Fee Bros. Orange Bitters

Garnish with wide spiraled lemon peel and sprig of fresh spearmint

Preparation Instructions:
In a collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzzling” cocktail with stick until cocktail is blended and ice forms on outside of glass. Top with more “minted” crushed ice and garnish with lemon and mint. Serve with a straw.

*Homemade Orgeat:
 Soak 30 oz. of blanched almonds in water for 30 minutes.
 Drain water and add 18 oz. of fresh water along with 2 oz. of Mandorlo almond infused grappa.
– Seal container and let rest over night.
– The next day add contents to blender and puree.
– Drain through a cheese cloth.
– Take the remaining liquid and add 2 cups of sugar.
– Bring just to a boil and then remove from heat.
– Add 5 dashes orange bitters and 1 tsp orange flower water.
– Once cool whisk in 1 tsp of xantham gum to stabilize.

**Minted” Ice:
 Blend mint with water and add to pot.
– Bring to a boil until chlorophyll separates from mint.
– Add mint Chlorophyll to water and freeze in a shallow pan.
– When ready to serve break ice away from pan and crush ice in a clean bar towel.

Los Angeles:

Bourbon Bunny Maker
by Joel Black, Ford’s Filling Station

Cocktail Ingredients:

1.5 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey

.25 oz fresh lemon juice

.75 oz Luxardo Apricot
1 oz fresh carrot juice

1 oz chamomile tea

Preparation Instructions:
Build in a shaker. Add all ingredients and one scoop of cracked ice. Shake nice & easy. Dump into a highball glass. Add ice for proper wash line. Garnish with 2 – 1″ length x 1/4″ thick carrot sticks. Garnish with 1 chamomile flower (fresh when in season, dried when out of season).


Una Oportunidad
by Andrew Friedman, Liberty Bar

Cocktail Ingredients:

1.5 oz Chinaco Añejo
.5 oz Luxardo Apricot

.25 oz Luxardo Fernet
.25 oz fresh lemon juice

.25 oz simple syrup

dash Liberty House Lemon Bitters

dried apricot wheel

Preparation Instructions: 
Add all liquid ingredients into shaker tin, shake the hell out of it and pour into Glencairn Glass. Garnish with Apricot Wheel.


Annegato al Luxardo
by Nathan Gerdes, Kask

Cocktail Ingredients:

1 oz Luxardo Amaro Abano
1.5 oz Oblique Cold Brew Coffee 

.5 oz Imbue Petal and Thorn

.5 oz half & half

.25 oz rich demerara syrup (2:1)

7 drops vanilla extract

Preparation Instructions:
Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain into a coupe glass. Serve up. Garnish with a piece of shaved dark chocolate.


A Tale of Two Cities
by Sahil Mehta, Estragon Tapas Bar

Cocktail Ingredients:

.5 oz Luxardo Amaro Abano
.5 oz Luxardo Maraschino

.5 oz Luxardo Amaretto di Saschira
.5 oz fresh lemon juice

.5 oz egg white

Luxardo Original Maraschino Cherry for garnish
Lemon peel for garnish

Preparation Instructions: 
Add the first five ingredients to a mixing glass and shake for ten seconds. Add ice and shake for 30 seconds. Double strain into a vintage cocktail glass or an old fashioned glass. Garnish with cherry and lemon peel.

New York City:

Dirty Martinez
by Aaron Polsky, Neta & Amor y Amargo

Cocktail Ingredients:

1.5 oz Junipero Gin

.5 oz Cocchi Vermouth di Torino

.5 oz Luxardo Amaretto di Saschira

.25 oz Luxardo Fernet
3 dashes Luxardo Maraschino

6 drops Bittermens Burlesque Bitters

orange twist (garnish)

Preparation Instructions:
 Combine ingredients, stir. Strain neat into chilled single old-fashioned glass. Express Orange twist over cocktail.

San Francisco:

Canevari Cocktail
by Darren Crawford, Bourbon & Branch

Cocktail Ingredients:

2 oz Old Portrero Straight Rye Whiskey

1 barspoon Luxardo Fernet
1 barspoon Luxardo Amaretto di Saschira

1 barspoon Luxardo Maraschino
1 barspoon Gomme
1 dash Orange Bitters

1 dash Angostura Bitters

5 sprays Luxardo Anisette
lemon peel

Preparation Instructions:
 Chill an Old Fashioned Glass with ice and set aside. Place all ingredients except the Anisette and lemon peel in a mixing glass, add cracked ice, and stir until well chilled and diluted. Dump the ice from the glass and spray a fine mist of Anisette to completely coat the inside. Pour in the diluted cocktail from the mixing glass and garnish with a lemon peel, making sure to express the oils over the surface of the drink. Discard the peel. Smile! Enjoy!

The Balvenie to Release DoubleWood 17 Year Old


The Balvenie Doublewood 17 Year Old

In celebration of The Balvenie’s David Stewart, the longest serving Malt Master in the business and who has worked at The Balvenie since 1962, The Balvenie is releasing The Balvenie DoubleWood 17 Year Old. David Stewart has been credited with creating the first whisky to be finished in a barrel other than the one it matured in, a common practice today, with his DoubleWood 12 year old which aged in traditional oak whisky casks and was then fished in first fill European oak sherry casks. To commemorate his 50th year, The Balvenie is adding DoubleWood 17 Year Old to their range to be regularly released.

According to the press release, “During its many years maturing in American oak whisky casks, the DoubleWood 17 Year Old takes on soft sweet vanilla notes. During its shorter period of maturation in the European oak sherry casks, DoubleWood 17 Year Old takes on rich spicy flavors, which add depth and fullness of flavor.’

The Balvenie Doublewood 17 will be released at 43% ABV/86 proof and will be available this October at a cost of $129.99.

Comments Off on The Balvenie to Release DoubleWood 17 Year Old 09.04.2012 |

Mutineer Magazine’s Luxardo Cocktail Cup Finalists to be Announced on Tuesday


Luxardo Cocktail Cup

The seven finalists of Mutineer Magazine’s Luxardo Cocktail Cup will be announced on Tuesday, September 4. The finalists were scheduled to be announced today, but additional time has been requested by the judges.

In the meantime, please check out all of our talented bartender finalists using the links below:

San Francisco
New York
Los Angeles

Comments Off on Mutineer Magazine’s Luxardo Cocktail Cup Finalists to be Announced on Tuesday 08.29.2012 |

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