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Mutineer Magazine, The Spare Room, and Pernod Ricard Kick Off Tales of the Cocktail 2012 With Ode To The Bowl


Tales of the Cocktail Spare Room and Mutineer

Mutineer Magazine has teamed up with the folks from The Spare Room—a 2012 nominee for World’s Best Hotel Bar—and Pernod Ricard to kick off the 2012 Tales of the Cocktail festivities in style. 11 world class cocktail bars and one cocktail society will battle it out on the Rock n’ Bowl lanes, clawing their way frame by frame to victory for the ultimate bowling bragging rights. Guests not bowling will enjoy The Spare Room’s famous original punch bowls made with Pernod Ricard spirits, live music, food, prizes and more.

The 12 competing teams and their captains are:

  • Atlanta – Ava Kopieczek (Therapy Lounge)
  • New York City – Jan Warren (Dutch Kills)
  • Chicago – Sergio Serna (The Drawing Room)
  • Houston – Alba Huerta (Anvil Bar & Refuge)
  • Kentucky – Jared Schubert (Meat)
  • New Orleans – Sean McCusker (Sylvain)
  • Los Angeles – Aidan Demarest (Neat)
  • Miami – John Lermayer (Mac’s Club Deuce)
  • Portland – Tommy Klus (Kask)
  • San Francisco – Ryan Fitzgerald (Beretta)
  • Washington D.C. – Angie Salame (The Passenger)
  • Ladies United for the Preservation of Endangered Cocktails (LUPEC) – Misty Kalkofen (Boston’s Brick & Mortar)

Tuesday, July 24, 2012
10:00PM – 1:00AM

Rock N’ Bowl, 3000 S Carrollton Ave, New Orleans

Grab a glass of your favorite punch from The Spare Room, the newest issue of Mutineer, and we’ll see you there.

Kahlua Unveils New Iced Coffee Line


Kahlua Iced Coffee

Kahlua has just announced a new line of iced coffee expressions that are aimed at making enjoying Kahlua easier than ever. Kahlua Iced Coffee will be available in three expressions–Iced Espresso, Iced Mocha and Iced Coffee with Cinnamon Spice.

The press release read:
“The portability of Kahlua’s new Iced Coffee makes it the perfect addition to summer parties, afternoon cookouts, or just to sip on the go,” said Michelle Sanders, Brand Director, Kahlua. “The sleek and modern cans offer simple convenience in the form of pre-mixed Kahlua cocktails, which means hosts and party-goers can spend more time mingling and less time mixing drinks.”

Kahlua Iced Coffee delivers the artisanal taste of iced dark coffee using Kahlua’s locally sourced, 100% Arabica coffee beans from Veracruz, Mexico. Canning the coffee keeps the blends genuine, cool and fresh. Bursting with flavor, Kahlua Iced Coffee is available in three sophisticated, java-forward varieties for everyone to enjoy: Iced Espresso, Iced Mocha and Iced Coffee with Cinnamon Spice.

Kahlua Iced Coffee, which is 5% alc./vol. per 200 ml can, is available nationwide, with an MSRP of $2.50 a can, or $9.99 for a four-pack.

Comments Off on Kahlua Unveils New Iced Coffee Line 07.12.2012 |

Congratulations to Dominic Venegas, Winner of the Tales of the Cocktail 2012 Official Cocktail Competition


TOTC Dominic

Comments Off on Congratulations to Dominic Venegas, Winner of the Tales of the Cocktail 2012 Official Cocktail Competition 07.06.2012 |

Melisse Mixes Next Level Cocktail Program



Photo by Aaron Tell http://www.savoryhunter.com

Pablo Moix is standing in his own, brand-new bar, Pour Vous, but he can’t stop talking about the new cocktail program he and business partner Steve Livigni are starting at Josiah Citrin’s Santa Monica, California restaurant, Melisse.

“Everything Josiah works with is the best. The best ingredients, the best equipment. People are amazed at his wine list… So when I built his bar program, I built that with all the best, too.”

Pablo is talking about exclusive spirits and elixirs, but he and Livigni have developed their reputations as being among the best bar men around. A few weeks later, Melisse is hosting an event to celebrate the new cocktail program’s debut. As frosty glasses of “Les Restes” (Death’s Door vodka, crushed grapes and lychee, shaken with egg whites) are passed, and Michelin two star award-winning Chef Citrin, himself, delicately pieces together icy towers of geleed rum tipples, it’s clear to see the respect Moix and Livigni have earned, and why.

In the room are some of LA’s brightest beverage folk. This one is a fellow bar/restaurant owner, and his eyes light up as he presses the restaurant’s nouveau take on the Zombie (three rums, house-made passion fruit “dipping dots,” mint gelee and passionfruit juice) into a newcomer’s hand. There’s a small group gathered around a cocktail writer in the corner, who’s been talking up the virtues of his American Trilogy (Sazerac rye whisky, Applejack Bonded, Regan orange bitters), as he appreciatively drains his glass. There’s a chef across the room who just reached for her second Dauphine (gin, cucumber and lemon, topped with citrus air).

Before this new cocktail launch, Citrin offered his guests classic mixed drinks, but with the new wave of craft cocktails, old standbys weren’t enough. It took months of collaboration with Moix and Livigni, an entirely new inventory of premium liquors, and even an innovative reinvention of beverage service, (wherein the cocktail list is presented with the Champagne cart), but only the best will do for Citrin. And the best is what he has.

Comments Off on Melisse Mixes Next Level Cocktail Program 06.26.2012 |

The Cocktail Spirit With Robert Hess: The Blood and Sand Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Blood and Sand Cocktail. Robert Hess explains the cocktail: “In 1922 Rudolph Valentino starred in the movie “Blood and Sand”, a movie that shortly before his death in 1926 he declared as the part he liked the best. He had just undergone a touchy surgery for appendicitis and gastric ulcers and told the gathering press “The part I like best was my role in ‘Blood and Sand’. If I had died, I would have liked to be remembered as an actor by that role – I think it my greatest.” He died a few days later from peritonitis. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in “The Savoy Cocktail Book” by Harry Cradock in 1930. There it lists the recipe as equal parts of all three ingredients, but I feel that the recipe works better by boosting the scotch.”

The Blood and Sand Cocktail

  • 1 1/2 oz blended scotch whisky
  • 3/4 oz sweet vermouth
  • 3/4 oz Cherry Heering
  • 3/4 oz fresh orange juice


  • shake with ice
  • strain into a cocktail glass
  • garnish with an orange twist

Comments Off on The Cocktail Spirit With Robert Hess: The Blood and Sand Cocktail 06.25.2012 |

Appleton Estate 50-Year-Old, The World’s Oldest Barrel-Aged Rum


Appleton Estate 50 Year Old Jamaica Rum

Appleton Estate has just announced the upcoming release of their Appleton Estate 50-Year-Old Jamaica Rum – Jamaica Independence Reserve. It is comprised of rums that are at least 50 years old, but some stocks could be much older, and is believed to be the oldest rum available for sale in the world.

As one may imagine, this very rare rum will be in short supply with only 800 bottles available worldwide and only 70 of those coming to the U.S. market. The price, you ask? $5,000 per bottle and each bottle will be packed in a custom hand-blown Glencairn Crystal Decanter and celebratory black lacquered gift box.

The press release announcing the release read: The rums that make Appleton Estate 50-Year-Old Jamaica Rum were specially set aside to age over 50 years ago with the intention of creating a one-of-a-kind blend that would one day be bottled to celebrate the 50th Anniversary of Jamaica’s Independence. For over fifty years these rums were looked after – first by Master Blender Owen Tulloch and then by his protege and current Master Blender, Joy Spence.

This highly anticipated offering breaks new ground for the rum category as the Appleton Estate 50-Year-Old Jamaica Rum is believed to be the first rum to be aged a minimum of 50 years. “I am honored to have played a role in the creation of the Appleton Estate 50-Year-Old Jamaica Rum,” says Master Blender Joy Spence. “Combining my passion for the highest-quality handcrafted rum with my pride in the country of Jamaica is a true privilege. I am honored to share Appleton Estate 50-Year-Old Jamaica Rum with the rest of the world at this very exciting time as we celebrate the 50th Anniversary of Jamaican independence.”

As the 50th Anniversary of Jamaica’s Independence approached, Master Blender, Joy Spence carefully examined each barrel to ensure that the barrels had aged to perfection and had attained the level of complexity and richness that would be fitting to celebrate the 50th Anniversary of Jamaica’s Independence. The barrels were taken from the warehouse to the blending hall where they were brought together in a special vat and left to “marry,” for several months, where each rum’s character, flavor and bouquet were allowed to fuse together in harmony. The result is the highly anticipated Appleton Estate 50-Year-Old Jamaica Rum – Jamaica Independence Reserve Rum.

“The introduction of Appleton Estate 50-Year-Old Jamaica Rum marks a significant milestone for the rum industry, and Appleton Estate is very proud to introduce what is believed to be the world’s oldest rum,” says Appleton Estate Jamaica Rum Brand Manager Gregory Levine. “Appleton Estate has been creating fine handcrafted rums since 1749 in Jamaica’s Nassau Valley, and the historical launch of Appleton Estate 50-Year-Old Jamaica Rum demonstrates the unwavering commitment to extraordinary quality and masterful blending, yielding complex flavors that has placed Appleton at the pinnacle of rum making.”

For purchase information from Appleton Estate’s white glove concierge service, visit http://www.appletonestateinsider.com/50year.

Comments Off on Appleton Estate 50-Year-Old, The World’s Oldest Barrel-Aged Rum 06.22.2012 |

Napa Valley Museum’s Top Drink: The Art of the Cocktail


Napa Valley Top Drink

On Sunday June 24, Napa Valley’s best bartenders from some of Napa Valley’s best restaurants will go head-to-head in Top Drink: The Art of the Cocktail. The event, which is a fundraiser for the Napa Valley Museum, will give attendees the opportunity to taste bites and cocktails from Angèle, Aubèrge du Soleil, Bistro Jeanty, Brassica, Eiko’s, FARM, Goose & Gander, La Condesa, Morimoto, Mustards Grill, Oenotri and Redd Wood.

The judges for the competition are Brian Kropf, Managing Editor of Mutineer Magazine; Christina Kinney, co-founder of SFMixology; Martin Cate, Owner of Smuggler’s Cove in San Francisco; Malcolm McClain, Friends of Ardent Mixology; and Betty Teller, Writer for Napa Valley Register.

Order tickets for TOP DRINK on the Napa Valley Museum website or call 707-944-0500 x 112. Tickets are $35 for members and $40 for non-members. All proceeds from this event support Napa Valley Museum’s exhibitions and educational programs.

Comments Off on Napa Valley Museum’s Top Drink: The Art of the Cocktail 06.20.2012 |

Samuel Adams Collaborates with Berkshire Mountain Distillers


Jim Koch and Chris Weld

Samuel Adams and Berkshire Mountain Distillers have recently announced that they are in the midst of a fun and innovative collaboration. Two Samuel Adams beers, Boston Lager and Cinder Bock, will be triple distilled at Berkshire Mountain Distillers in Great Barrington, Mass., before being barrel aged with an anticipated release in 2015. Each beer will be treated differently, with the distilled Samuel Adams Boston Lager being aged for two years in vintage wooden bourbon barrels, while the distilled Samuel Adams Cinder Bock, a rauchbier/bock combination, will age for two years in wooden, oak barrels, some previously used for extreme beer, Samuel Adams Utopias, producing a very rich, bold whiskey.

And those barrels being used to age the whiskey? Once emptied they’ll be sent back to Samuel Adams, of course, where they will be used for a yet-to-be-named barrel-aged beer.

Stay tuned.

Comments Off on Samuel Adams Collaborates with Berkshire Mountain Distillers 06.19.2012 |

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