• Slide 2
  • Slide 4


The Sixth Annual San Francisco Cocktail Week: September 17 – 23

Spirits

San Francisco Cocktail Week

San Francisco Cocktail Week, the weeklong celebration of all things cocktails and liquid culture in the Bay Area, is just around the corner! The festivities, which will be held at multiple venues throughout the city, will include tastings, seminars, competitions, Spirited Suppers, and more, and Mutineer Magazine couldn’t be more proud to partner with them this year.

Below is a listing of main events for the 2012 San Francisco Cocktail Week. For complete lineup of events, visit sfcocktailweek.com For up to the minute information, be sure to follow SFCW on Facebook and Twitter.

Monday, September 17

The Artisan Tasting
6-9pm

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.

Tuesday, September 18

Spirited Food Trucks: A Pairing of Deliciousness
6-9pm
Location: SoMa StrEat Food Park, 428 11th St., San Francisco
Tickets: $45; $55 at the door (includes admission and drinks). Food can be purchased at trucks
Come out to enjoy the most unique pairing event of the summer! SoMa StrEat Food Park is known for it’s wide array of delicious treats, and now you can have that food paired with the best cocktails from around the state.

Wednesday, September 19

Best of the West
6-9pm

Location: Tradition, 441 Jones St.
Tickets: $45; $55 at the door
Back again for another year of lighthearted competition and a showcase of the best bartenders up and down the West Coast, Best of the West will bring together guest bartenders from San Diego to Vancouver with the best their city has to offer in hand.

Thursday, September 20

TOTALLY AWESOME EAST BAY to the max!
5-8pm
Location:
The New Parish, 579 18th St., Oakland
Tickets: $45; $55 at the door
We are going Back to the Future. . . to the TOTALLY AWESOME EAST BAY 80’s BASH! Where greed was good and we all wanted to be a member of the Brat Pack.

Friday, September 21

The Legends Awards
7:30-10:30pm
Location:
The Swedish American Hall, 2174 Market St., San Francisco
Tickets: $85; $95 at the door (includes admission to the After Party)

The 2nd annual Legends Awards will bring together a night of special table-side cocktails and punches, dinner and show for a 1960’s Vegas experience of joie de vivres and Bond style suave. Formal attire, gambling spirit and general Saturday night bravado!

Bols Genever Punch Crawl & Seminar
3-5pm
Location:
Starting at the Burritt Room (417 Stockton St., San Francisco)
Tickets: $25;none sold at the door

Scavenge & Punch crawl your way through some of SF’s craftiest cocktail bars presented by Bol’s Genever.

Saturday, September 22

Cocktail Melee
2-5pm
Location:
Cigar Bar & Grill, 850 Montgomery St.
Tickets: $35; $45 at the door
A free for all liquid experience in which all brands are presented equally in front of the consumers, and the public response will determine the product’s reception.

The California Altered State Fair by Jupiter Olympus
8-11pm
Location: Mission Dispatch, 1975 Bryant St.
Tickets:
$45; $55 at the door
From Carnival, to Bazaar, to State Fair, SFCW brings fun to every Saturday night. This is no voyeur event, so prepare to participate in all sorts of late-night silliness or nocturnal adventure.

Sunday, September 23

St. George Spirits: 30 Years to Life
1-5pm
Location:
St. George Spirits, 2601 Monarch St., Alameda
Tickets: $45; $55 at the door
St. George Spirits has been distilling craft spirits in the Bay Area since 1982. Thirty years in, with no parole in sight, they’re hosting a party that puts bartenders where they belong: behind bars!


Comments Off on The Sixth Annual San Francisco Cocktail Week: September 17 – 23 08.29.2012 |

Luxardo Cocktail Cup: Announcing the Seattle Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Seattle for Mutineer Magazine’s Luxardo Cocktail Cup: Anu Apte from Rob Roy; Andrew Friedman from Liberty Bar; and David Nelson from Il Bistro.

The semi-finalists were selected by our Seattle judge Shalini Gujavarty of EATER Seattle, who will narrow down the list over the next week to a single finalist who will represent Seattle in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

DeLux Saffron Sandalwood
by Anu Apte, Rob Roy

Cocktail Ingredients:

1.5  oz No.3 Gin

.5 oz Luxardo Slivovitz

.5 oz Luxardo Maraschino
.75 oz fresh squeezed lemon juice

Barspoon of 2:1 cane syrup

1 egg white

3-4 strands of saffron

sprinkle of edible sandalwood powder


Preparation Instructions: 
Crack fresh egg white into mixing tin. Add saffron and all liquids except cane syrup. Dry shake (use Hawthorne spring if preferred) for about 8 seconds (discard spring if needed). Add sugar and fill shaking vessel with ice. Shake for approx. 10 seconds and double strain into a chilled footed rocks glass. Sprinkle edible sandalwood over the foam for aroma/garnish. Drink and be merry!

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.

Yellow Ferrari
by David Nelson, Il Bistro

Cocktail Ingredients:

1.5 oz D’aristi Blanc Rum
.75 oz Luxardo Maraschino
.75 oz lemon juice

.25 oz Liquore Strega
lemon twist


Preparation Instructions:
 Build all ingredients into a mixing glass. Add ice and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.



Luxardo Cocktail Cup: Announcing the Los Angeles Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Los Angeles for Mutineer Magazine’s Luxardo Cocktail Cup: Joel Black of Fords Filling Station; Gina Kent from SoHo House; and Paul Sanguinetti from Rays and Stark Bar.

The semi-finalists were selected by our Los Angeles judge Billy Harris of Hanging with Harris http://www.smallscreennetwork.com/hangingwithharris/ on Small Screen Network http://www.smallscreennetwork.com/, who will narrow down the list over the next week to a single finalist who will represent Los Angeles in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

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).

Caffe Molto Corretto
by Gina Kent, Soho House

Cocktail Ingredients:

1 oz Luxardo Grappa Euganea

1 oz Marc de Hospice de Beaune
2
.5 oz Luxardo Espresso Italian Coffee Liqueur
.25 oz Luxardo Amaro Abano

2 dashes orange bitters

absinthe rinse


Preparation Instructions: 
Stir all ingredients and strain into an absinthe-rinsed cocktail glass.

The Golden Sour
by Paul Sanguinetti, Rays and Stark Bar

Cocktail Ingredients:

1 oz Don Cesar Pisco Puro
1 oz Luxardo Grappa Euganea
.75 oz Luxardo Limoncello
1 barspoon Luxardo Maraschino

1 oz lemon juice

1 egg white

lemon verbena leaf

dark chocolate


Preparation Instructions: 
Build all ingredients except chocolate and lemon verbena in a shaker tin. Vigorously dry shake for 10 seconds. Add ice and shake again. Strain into cocktail coupe and garnish with freshly shaved dark chocolate and one lemon verbena leaf.



Luxardo Cocktail Cup: Announcing the New York City Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from New York City for Mutineer Magazine’s Luxardo Cocktail Cup: Payman Bahmani from Please Don’t Tell; Aaron Polsky from Neta & Amor y Amargo; and Dominic Venegas from NoMad Hotel.

The semi-finalists were selected by our New York judge Talia Baiocchi of EATER New York, who will narrow down the list over the next week to a single finalist who will represent New York in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

Fiorello’s Fix
by Payman Bahmani, Please Don’t Tell

Cocktail Ingredients:
1.5 oz Luxardo Bitter
.5 oz Old Potrero 18th Century Whiskey

.25 oz Luxardo Maraschino
.75 oz lemon juice
.5 oz honey syrup (2 parts honey to 1 part water)

.25 oz grapefruit juice

grapefruit peel disc

grapefruit half-wheel (garnish)

lemon half-wheel (garnish)


Preparation Instructions: 
Place all ingredients except the grapefruit disc in a cocktail shaker. Shake with ice and strain into a chilled, ice-filled rocks glass. Squeeze the grapefruit peel disc over the drink to release its oils and discard. Arrange the grapefruit and lemon half-wheels as garnish on the drink.

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. Enjoy Nutty Trombone.

Dalmatian Cooler
by Dominic Venegas, NoMad Hotel

Cocktail Ingredients:

1 oz Luxardo Maraschino

1 oz Banks Rum

1 oz brut Champagne

.75 oz grapefruit juice

.5 oz Cocchi Americano

.5 oz mead


Preparation Instructions:
Add ingredients, except for sparkling wine to an ice filled cocktail tin and shake. Strain into an ice filled highball glass that has sliced pears and cucumbers placed amongst the ice. Top with brut Champagne. Garnish with grapefruit peel and mint sprig.



Luxardo Cocktail Cup: Announcing the Portland Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Portland for Mutineer Magazine’s Luxardo Cocktail Cup: Angel Tate from Three Degrees Bar; Nathan Gerdes from Kask; and David Kaufman from Pok Pok.

The semi-finalists were selected by our Portland judge, Chris Angelus of 7×7 Portland, who will narrow down the list over the next week to a single finalist who will represent Portland in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

The Smoking Jacket
by Angel Teta, Three Degrees Bar

Cocktail Ingredients:

2 oz The Glenrothes 1994

1 oz Luxardo Maraschino

1 smoked sugar cube

2 dash Fees Old-fashioned Bitters

2 dash Angostura Bitters

4 dash cedar bitters (Bitters book recipe)
Luxardo Original Maraschino Cherries
flamed orange peel
smoked ice sphere

Preparation Instructions:
Combine bitters and smoked sugar cube. Muddle. Combine liquids, stir, add smoked sphere, flame orange, and top with two cherries.

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.

Lux Interior
David Kaufman, Pok Pok

Cocktail Ingredients:

1 oz Black Velvet Canadian Blend

.5 oz Luxardo Maraschino
.5 oz Cherry Som vinegar

1 oz fresh squeezed lemon juice


Preparation Instructions:
Shake all ingredients with ice. Pour, with ice, into a 14 oz collins glass, and top with soda water. 
Stir Gently and garnish with a lemon wedge and an Amarena Cherry.



Luxardo Cocktail Cup: Announcing the Boston Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Boston for Mutineer Magazine’s Luxardo Cocktail Cup: Tyler Wang from No. 9 Park; Jason Kilgore from Catalyst; and Sahil Mehta from Estragon Tapas Bar.

The semi-finalists were selected by our Boston judge Nick Altschuller of Improper Bostonian http://www.improper.com/, who will narrow down the list over the next week to a single finalist who will represent Boston in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

La Passeggiata
by Tyler Wang, No. 9 Park

Cocktail Ingredients:
1 oz Luxardo Bitter
.25 oz Luxardo Amaretto di Saschira
.25 oz Luxardo Triplum

.25 oz Junipero Gin

1 pinch kosher salt

Top with dry prossecco


Preparation Instructions:
Add salt to spirits and stir to dissolve. Add ice and stir to chill. Strain into a flute. Top with prossecco

The Italian Bob
by Jason Kilgore, Catalyst

Cocktail Ingredients:

1 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey
1 oz Luxardo Maraschino
.5 oz The King’s Ginger
.25 oz Luxardo Amaro Abano

.25 oz Luxardo Bitter
.25 oz lemon juice

.25 oz simple syrup

2 drops Luxardo Fernet

Preparation Instructions: 
Combine all ingredients in a shaker, excluding the Luxardo Fernet. Add ice and shake. Double strain into a rocks glass over ice. Add 2 drops Luxardo Fernet and serve.

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.


Comments Off on Luxardo Cocktail Cup: Announcing the Boston Semi-Finalists 08.22.2012 |

Luxardo Cocktail Cup: Announcing the Chicago Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Chicago for Mutineer Magazine’s Luxardo Cocktail Cup: Charles Joly from The Aviary; Clint Rogers from Henri; and Adam Seger from Farmhouse.

The semi-finalists were selected by our Chicago judge, Ari Bendersky of EATER Chicago, who will narrow down the list over the next week to a single finalist who will represent Chicago in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

The Zara Fizz
By Charles Joly, The Aviary

Cocktail Ingredients:

1.5 oz English Harbour 5 Year Old Rum

.75 oz Luxardo Amaro Abano

.25 oz Luxardo Fernet
.75 oz fresh lemon

.25 oz agave nectar

.75 oz prosecco
Luxardo Maraschino ice*


Preparation Instructions:
Combine rum, Fernet, Amaro, lemon and agave in a mixing glass. Add ice and shake. Add prosecco and roll to combine. Pour over Maraschino ice in a collins glass. Garnish with a lemon fleurette.

*Maraschino ice is made in a 8:1 ratio, water:maraschino

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.

Make No Small Plans
by Adam Seger, Farmhouse

Cocktail Ingredients:

1 oz Luxardo Fernet
.5 oz The King’s Ginger
.5 oz The Pink Pigeon Original Rum
1.5 oz Blood Orange Juice


Preparation Instructions:
Shake vigorously. Strain into a chilled martini glass. Garnish with a sprig of slapped thyme.



Luxardo Cocktail Cup: Announcing the San Francisco Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from San Francisco for Mutineer Magazine’s Luxardo Cocktail Cup: Darren Crawford from Bourbon & Branch; Claire Sprouse from Rickhouse; and Summer-Jane Bell from The New Easy.

The semi-finalists were selected by our San Francisco judge, Allie Pape of 7×7 San Francisco, who will narrow down the list over the next week to a single finalist who will represent San Francisco in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

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!

North Beach Julep
by Claire Sprouse, Rickhouse

Cocktail Ingredients: 

1.5 oz Luxardo Bitter
.5 oz The Glenrothes Select Reserve

.5 oz smoked maple syrup (no added water, cold-smoked process with maplewood)

10-15 mint leaves
pinch of sea salt & mint sprig for garnish


Preparation Instructions: 
In an old fashioned glass, lightly press mint to release oils. Build the other ingredients in glass. Top with crushed ice and stir until slightly diluted and all ingredients are combined evenly. Top with more crushed ice and garnish with mint sprig and a sprinkle of sea salt.

Zara’s Crimson Flame
by Summer-Jane Bell, The New Easy

Cocktail Ingredients:

6 Luxardo Original Maraschino Cherries

.75 oz Luxardo Bitter

.75 oz Luxardo Apricot
.75 oz Lemon Juice

.75 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey

Preparation Instructions:
Place 5 Luxardo cherries at the bottom of a pint glass. Flambe the cherries with a lit match and a mister of over proof rum and Angostura Bitters. Muddle the warm, caramelized cherries. Add Luxardo Bitter, Luxardo Apricot, lemon juice and Hirsch Bourbon. Shake with ice and double strain into a chilled coupe glass. Garnish with thin, rectangular slices of dried apricot swirling around a Luxardo Cherry on a pick across the glass.



Page 19 of 62« First...10...1718192021...304050...Last »

Copyright Wine Mutineer, LLC © 2015