• Slide 2
  • Slide 4

Grand Marnier Cherry to be Released This Fall


Grand Marnier Cherry

This September the House of Marnier-Lapostolle will be releasing Grand Marnier Cherry, a limited edition expression of the famed Grand Marnier that will run through the holiday season. The newest expression starts with Grand Marnier’s renowned signature premium cognac which is then blended with the essence of natural European Griottes cherries.

According to Grand Marnier, “Lush and complex, Grand Marnier Cherry delivers a perfect marriage of Grand Marnier’s signature fine cognacs laced with orange essence and the natural sweet cherry flavors. Created to please the most discerning palates, its versatility is perfect for holiday sipping: drink it simply over ice, with club soda or in a signature cocktail; any which way, Grand Marnier Cherry is taking its place as a most intriguing addition to the evolving world of Grand Marnier and should definitely takes its place as part of your holiday imbibing repertoire.”

Grand Marnier Cherry marks the inaugural launch of an entirely new series that will continue to explore the world’s most elegant flavors each holiday season.

4 comments 06.13.2012 |

The Cocktail Spirit With Robert Hess: The Caesar Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the The Caesar Cocktail. Robert Hess explains the cocktail: “The Caesar Cocktail was apparently invented in 1969 by Walter Chell, the restaurant manager of the Calgary Inn in Alberta, Canada and is essentially a Bloody Mary using Clamato juice instead of tomato juice. Chell supposedly spent three months perfecting the drink, ending up with the simple 1-2-3-4 recipe. This drink is very popular in Canada; at one point there was a movement to make it the national drink there!”

The Caesar Cocktail

  • 1 1/2 oz vodka
  • 2 dashes Tabasco sauce
  • 3 dashes salt
  • 3 dashes black pepper
  • 4 dashes worcestershire sauce
  • 4 ounces tomato-clam juice (Clamato)


  • shake with ice
  • strain over ice in a Collins glass
  • garnish with celery stalk and a lime wedge

Comments Off on The Cocktail Spirit With Robert Hess: The Caesar Cocktail 06.07.2012 |

The Cocktail Spirit With Robert Hess: The White Lady Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the White Lady. Robert Hess explains the cocktail: “Without looking too hard, you’ll find a few different recipes going by the name “White Lady”. Two, three or even four of them are all from the same bartender, Harry MacElhone, who created the drink in 1919. His original recipe called for Creme de Menthe, Cointreau, and Lemon Juice. In “ABC of Mixing Drinks” he lists it as Brandy, Creme de Menthe, and Cointreau, and then in 1923, when he took over the New York Bar in Paris, he updated the recipe again to be gin, Cointreau, and lemon juice, which is far more palatable. Many times these days, you will find this drink made with egg white as well. The recipe used here is as it was served by Harry Craddock at the Savoy cocktail bar in London.”

The White Cocktail

  • 1 1/2 ounces Martin Miller’s Gin
  • 3/4 ounce Cointreau
  • 3/4 ounce lemon juice


  • shake with ice
  • strain into a cocktail glass

Comments Off on The Cocktail Spirit With Robert Hess: The White Lady Cocktail 06.01.2012 |

New Southern Comfort Bold Black Cherry Announced


SoCo Bold Black CherrySouthern Comfort has announced the launch of its newest product, Southern Comfort Bold Black Cherry. The newest expression is a mixture of Southern Comfort with whiskey and cherry flavors and is targeted to connect with younger drinkers.

A press release for the new product reads: Southern Comfort was created by New Orleans bartender, Martin Wilkes (M.W.) Heron in 1874. After experimenting with a variety of fruits, spices and other spirits, Heron struck on the perfect combination creating a one-of-a-kind blend of whiskey, fruit, and spice flavors. The new Bold Black Cherry product carries on Southern Comfort’s heritage as the leader in the flavored spirit category. The combination of dark fruits with Southern Comfort is perfectly served with cola to enhance the rich, complex flavor.

The signature drink is the SoCo Bold Black Cherry & Cola.

  • 2 oz. Southern Comfort Bold Black Cherry
  • 4 oz. Cola
  • Lemon Wedge
  • Fill a glass with cubed ice. Pour in Southern Comfort Bold Black Cherry. Add Cola and garnish with lemon wedge.

Southern Comfort Bold Black Cherry will be available nationwide beginning in June.

3 comments 05.24.2012 |

The Cocktail Spirit With Robert Hess: The Red Snapper Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Red Snapper. Robert Hess explains the cocktail: “If you dig into the often confusing history of the Bloody Mary, you will encounter references to it first being served in 1934 at the St. Regis hotel in New York by Fernand Petiot who brought the recipe with him from Paris (where some accounts claim he invented it). Since the name “Bloody Mary” was deemed to be a little to vulgar for the establishment, it was re-christened the “Red Snapper”, it is also said that since vodka wasn’t yet easily available here in the US, gin was used instead. Eventually the original name was returned to the drink, but the Red Snapper continued to be made with gin instead of vodka.”

The Red Snapper Cocktail

  • 2 ounces Martin Miller’s Gin
  • 4 ounces tomato juice
  • 1/2 ounce lemon juice
  • 1 pinch salt
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce


  • add all ingredients to a mixing tin
  • roll ingredients back and forth into a second tin and the first until combined
  • strain over ice in a Collins glass

1 comment 05.22.2012 |

Tales of the Cocktail Announces Top 10 Finalists for the 2012 Spirited Awards


Tales of the Cocktail Spirited Awards

And Mutineer Magazine is one of them! In the Best Cocktail Writing – Non Book category, we have been nominated as a Top 10 Finalist, along with 9 other great publications and websites. From here, the top three nominees will be announced on June 7 and the Spirited Award winner will be announced July 28 from the Spirited Awards ceremony in NOLA.

The other categories, just as with ours, are all full of world-class talent and these are going to be some very tough decisions for the judging committees. Mutineer Magazine wishes you all the best of luck. Here are this year’s 2012 Top 10 Spirited Award Nominees:

American Bartender of the Year

  • Eric Alperin
  • Jamie Boudreau
  • Derek Brown
  • Marcovaldo Dionysos
  • Charles Joly
  • Vincenzo Marianella
  • Ivy Mix
  • Jeffrey Morganthaler
  • Joaquin Simo
  • Naren Young
    Best American Brand Ambassador

  • Erick Castro
  • Elayne Duke
  • Jamie Gordon
  • Guillaume Lamy
  • Gaston Martinez
  • Jackie Patterson
  • Todd Richman
  • Jim Ryan
  • Nick Van Tiel
  • Neyah White

Best American Cocktail Bar

  • Anvil Bar & Refuge – Houston, Texas
  • Bourbon & Branch – San Francisco, California
  • The Drawing Room – Chicago, Illinois
  • Dutch Kills – Long Island, New York
  • Clover Club – Brooklyn, New York
  • Columbia Room – Washington, District of Columbia
  • Harvard & Stone – Los Angeles, California
  • La Descarga – Los Angeles, California
  • Mayahuel – Manhattan, New York
  • The Varnish – Los Angeles, California

Best Bar Mentor

  • Bridget Albert
  • Sven Almenning
  • Julio Bermejo
  • Wayne Collins
  • Francesco Lafranconi
  • Chris McMillan
  • Steve Olson
  • Julie Reiner
  • Thad Vogler
  • Dushan Zaric

Best High Volume Cocktail Bar

  • Beretta – San Francisco, California
  • Clover Club – New York, New York
  • Craft & Commerce – San Diego, California
  • Eastern Standard – Boston, Massachusetts
  • Flatiron Lounge – New York, New York
  • La Descarga – Los Angeles, California
  • Macao Trading Co. – New York, New York
  • Sable Kitchen & Bar – Chicago, Illinois
  • Seven Grand – Los Angeles, California
  • The Tippler – New York, New York

Best Cocktail Writing – Author

  • Jenny Adams
  • Jarden Brown & Anastatia Miller
  • Paul Clarke
  • Wayne Curtis
  • Dan Dunn
  • Gary Regan
  • Robert Simonson
  • Jason Wilson
  • Dave Wondrich
  • Naren Young

Best Cocktail Writing – Non Book

  • Barchick.com
  • Barlife UK
  • Find. Eat. Drink.
  • Food Republic
  • Liquor.com
  • Mutineer Magazine
  • Saveur
  • Shakestir.com
  • Tasting Panel
  • Time Out NY

Best International Brand Ambassador

  • Colin Asare Appiah
  • Jacob Briars
  • Ian Burrell
  • Tal Nadari
  • Matt Pomeroy
  • Jamie Terrell
  • Manuel Terron
  • Claire Smith
  • Angus Winchester
  • Brian Van Flandern

Best New Cocktail/Bartending Book

  • The American Cocktail by the Editors of Imbibe
  • Beta Cocktails
  • Bitters: A Spirited History of a Classic Cure-All
  • Gaz Regan’s Annual Manual for Bartenders 2011
  • Home Bar Basics
  • Living Loaded: Tales of Sex, Salvation and the Pursuit of the Never Ending Happy Hour
  • The Mixellany Guide to Vermouth & Other Apertifs
  • PDT Cocktail Book

Best New Product

  • Bombay Sapphire East
  • Chairman’s Reserve Spiced Rum
  • Cocktail Kingdom’s Blue Blazer Mugs
  • Cognac Pierre Ferrand 1840 Formula
  • Fee Brother’s Gin Barrel Aged Orange Bitters
  • Lillet Rose
  • Perlini System
  • Redemption Rye
  • Steve Schneider’s Standard Issue Ice Mallet
  • Tomr’s Tonic Syrup

See the full post »

Comments Off on Tales of the Cocktail Announces Top 10 Finalists for the 2012 Spirited Awards 05.18.2012 |

New York’s PDT Wins First-Ever James Beard Foundation “Outstanding Bar Program Award” Sponsored by Campari


Jim Meehan

PDT’s Jim Meehan. Photo by Kent Miller

New York City’s highly acclaimed PDT (Please Don’t Tell) won the first ever James Beard Award for “Outstanding Bar Program”, sponsored by Campari. The award, a first for the James Beard Foundation, recognizes restaurants that display and encourage excellence in cocktail, spirit, and/or beer service through a well-presented drink list, a knowledgeable staff, and efforts to educate customers about beverages. Clearly, PDT, led by industry veteran Jim Meehan fits the bill.

If you haven’t had a chance to visit PDT, you must. To get in, you first enter a noisy hot dog eatery, then walk through a vintage phone booth which will lead you into PDT, a Prohibition-era speakeasy style bar. Shh..

Also nominated for the award were Chicago’s The Aviary, San Francisco’s Bar Agricole, NYC’s Pegu Club and Chicago’s The Violet Hour.

Congratulations to Jim Meehan and PDT, and all those nominated.

Comments Off on New York’s PDT Wins First-Ever James Beard Foundation “Outstanding Bar Program Award” Sponsored by Campari 05.11.2012 |

Buffalo Trace Distillery Releases Colonel E. H. Taylor, Jr. Barrel Proof Bourbon Whiskey


EH Taylor Barrel Proof Buffalo Trace Distillery has just announced the newest addition to the Colonel E.H. Taylor, Jr. Collection with the addition of The Barrel Proof Bourbon Whiskey. This barrel proof, uncut, unfiltered rye recipe bourbon comes in at a respectable 134.5 proof and was aged for seven years on the sixth floor of Buffalo Trace’s Warehouse C, built by Colonel Taylor in 1881. Fourth in the line of E. H. Taylor, Jr. collection of whiskeys, it joins the Old Fashioned Sour Mash Bourbon, Single Barrel Bourbon and Warehouse C Tornado Surviving Bourbon released within the past year.

What’s it like? According to a press release “an aroma of cooked, berries meets the nose, followed by a rich caramel and slightly floral smell. The taste is bold – full of spice that fills the mouth with a distinct flavor of toasty vanilla, dried oak and pepper. The finish is long and satisfying with a powerful rye character and lingering hints of fruit.”

The Col. E.H. Taylor, Jr. Barrel Proof Bourbon will be available in June with a suggested retail pricing is $69.99 for a 750 ml bottle. Limited availability.

1 comment 05.10.2012 |

Page 22 of 62« First...10...2021222324...304050...Last »

Copyright Wine Mutineer, LLC © 2020