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The Cocktail Spirit With Robert Hess: The Mint Julep


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you The Mint Julep. As the Kentucky Derby nears and is just two days away, what better cocktail to feature than The Mint Julep? According to Robert Hess, The Mint Julep “is essential to have in your repertoire. Whether at the track or on the veranda watching the sun set, this refreshing, simple and elegant cocktail should be sipped and savored.”

The Mint Julep

  • leaves from 4-5 mint sprigs
  • 1/2 oz simple syrup
  • 2 1/2 oz Bourbon


  • in a mint julep cup or heavy bottom glass, gently muddle mint and simple syrup
  • add crushed ice and Bourbon, stir
  • top with ice and a sprig of mint

Comments Off on The Cocktail Spirit With Robert Hess: The Mint Julep 05.03.2012 |

Hand Sanitizer is the New Vodka?


Hand Sanitizer

Apparently to some teens, it is and to the point where some schools are even banning it. The ethanol-based hand sanitizer is 60% ethanol, which translates to a whopping 120 proof and has led some teenagers to consume it orally for an easy and cheap drunk. As one could imagine, calls to poison control centers around the country have spiked dramatically as this trend, believed to have been started in California, continues to grow. Teens are even going as far as to separate the alcohol from the gel and using the internet to find recipes for how to make the sanitizer more palatable. What’s next, Sanitizer Sangria? Sanitizer of Hand Harvey Wallbanger? Who knows, but officials have warned parents to keep track of hand sanitizer use in the home as they would medication, and to switch to foam sanitizer as it may be less appealing to teens for abuse.

5 comments 04.30.2012 |

The Cocktail Spirit With Robert Hess: The Harrington Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Harrington Cocktail. According to Robert Hess, Vodka is the most popular of spirits, but “its lack of discernable flavor however, when mixed in a cocktail, makes it necessary to approach its use slightly differently than other spirits. In this episode we use the “Harrington” to illustrate how vodka can play an important role in various drinks.”

The Harrington Cocktail

  • 1 1/2 oz premium Vodka
  • 1/4 oz Cointreau
  • 1/8 oz Chartreuse


  • stir with ice
  • strain into cocktail glass
  • garnish with orange twist

Comments Off on The Cocktail Spirit With Robert Hess: The Harrington Cocktail 04.26.2012 |

Cocktail Hunter: Drinks with Character


This time on Cocktail Hunter, we bring you four inspired fine beverages that bring more to the table than just nice acidity and a good sip. Great cocktails convey a story, an element of character, and make you really feel something. Ok, so granted – all cocktails make you feel something – but the point is that the best drinks have a personality. Here are a few:

Smith Cocktail

“Lavender Moon” @ Smith | Seattle, WA

Subtlety is key, at least that’s what they tell me. I certainly have no concept of subtlety, but the best bartenders do. The Lavender Moon blends Plymouth Gin, Créme de Violette, a few dashes of Lavender bitters and a touch of cava for just the right amount of sparkle and tranquility. Serenity now.

Death in the South Pacific

“Death in the South Pacific” @ Naga Cocktail Bar | Bellevue, WA

Kittens are great. Awards are even better. This cocktail didn’t pick up any kitties, but it has taken home some Tales of the Cocktail glory. This sophisticated tiki tipple is composed of Appleton Estate Extra 12-Year-Old rum, Rhum Clement, VSOP rum, Trader Tiki’s Orgeat Syrup for sweetness, Fee Brothers Falernum and Absinthe for intrigue, fresh lime and lemon juices and topped with grenadine and Cruzan Blackstrap rum. Mee-yow!

Spanish Maiden

“Spanish Maiden” @ 5th Floor | San Francisco, CA

Check this! Spice and citrus collide with the Buddha’s Hand Infused Tequila, Vida Mezcal, St. Germain Elderflower, lemon, Rose Geranium syrup, and a habanero tincture. At this point, you might be thinking to yourself, “Ok bro, I’m into it, but what’s that little, floaty guy on the top of that tiny cake server?” Well my friend, just think of it as taking the red pill instead of the blue one, and down into the rabbit hole you go.

Order Up at BIG

“Order Up” @ BIG | San Francisco, CA

This drink doesn’t actually exist… at least, not until you order it. The bar program at BIG has firmly withheld offering a cocktail menu and instead rely on their talented and booze-savvy bartenders to create custom cocktails for each patron on the fly. Make no mistake about it, at BIG, they live up to their namesake and with this policy they identify the purest expression of the bartender/imbiber relationship. Other BIG policies include; smiling at others, keeping mobile phone usage to a minimum (sorry Instagram), and embodying the class and authority of BIG, a place where “Jollity and merriment are welcome. Horseplay and jackassery are not.” Be BIG.

Have you snapped a pic of any intriguing drinks lately? Show us your cocktail hunting skills on our Facebook page.

“Lavender Moon Cocktail Photo Credit: Phil Jimcosky

Extra! Extra! Planet Dailies Opens In LA


Planet Dailies

Fresh off the presses from Planet Hollywood in Las Vegas, Planet Dailies has a new, Los Angeles location, joined by a boozy companion, “The Maestro” Salvatore Calabrese’s Mixology 101. They’re both open now above the Bath & Body Works at the Farmers Market at 3rd and Fairfax.

In true Vegas style, Executive Chef Adrian Tenorio dishes up heaping helpings of just about everything, from appetizers like chicken lettuce wraps and crab and lobster cakes; to a wide assortment of salads; pizzas; deli sandwiches; Chinese dishes that include wonton soup, BBQ duck and Szechuan eggplant; burgers, pastas and entrees like chicken marsala and black and bleu New York strip steak.

Joesph Brooke heads up Mixology 101’s bartending team, shaking, stirring and serving original cocktails like the Breakfast Martini (Bombay Sapphire, Cointreau, lemon juice and orange marmalade) and Spicy Fifty (Stolichnaya Vanil, elderflower cordial, lime juice, honey syrup and chili pepper), as well as all the classics.

Sin City’s bright lights and eternal daylight get a Hollywood twist here, as diners are surrounded by everything entertainment – Hollywood’s hottest broadcast on flatscreens all over the restaurant. Even Extra is filmed here every so often, putting you in touch with LA’s ageless and beautiful – straight from the source.

Comments Off on Extra! Extra! Planet Dailies Opens In LA 04.11.2012 |

Thyme Tincture DIY: The Results


Thyme Tinctures DIY

The results are in and I am happy to report that my foray into the world of tinctures was a success. The concentrated liquid had a powerful herbaceous, smoky and slightly pungent aroma that I found very appealing. It was perfect for the Just In Thyme cocktail, created by Daniel Stahl of San Francisco’s Rickhouse.

I turned the tincture over to my house barman (my husband) and he decided to use a relatively large amount of tincture in place of olive juice in a Dirty Martini. We are calling it a Dirty Time Martini and it was delightful. Adding a few drops to an Original Perfect Martini is quite delicious as well.

Thyme Tincture

  • 12 oz. jar, sterilized (preferably a dark color, if you can find it)
  • 1 ½ oz. thyme sprigs, bent or broken in half
  • Around 1-2 c. grain neutral spirit, enough to cover

Pack the thyme into the jar making sure they won’t poke above the liquid. Top with the grain neutral spirit, top with the lid and store in a dark, cool place. Shake the tincture every day for about three weeks. Strain, and place in a dropper bottle for ease of use.

Just In Thyme
Created by Daniel Stahl of San Francisco’s Rickhouse

  • 1 ½ oz. No.3 Gin
  • ¾ oz. lemon juice
  • ½ oz. Luxardo Maraschino Liqueur
  • ½ oz. Cointreau
  • dash Regan’s Orange Bitters No.6

Shake ingredients and strain into a coupe. Garnish with a couple of drops thyme tincture.

Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise


Hookers Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon CrËme Anglaise

A few months ago Sonoma based limoncello producers Hellocello released their a Sonoma-style bourbon. Hooker’s House Bourbon is aged in pinot noir barrels and packs a delicious wallop. Sonoma-based Chef Rob Larman of the private barbecue catering company Cochon Volant has taken Hooker’s House Bourbon and made it into one decadent pan of bread pudding. Rob’s recipe is chock full of sweet dried cherries, fragrant cinnamon and candied pecans. Give it a try and see why Cochon Volant is a wine country favorite.

For more information on Chef Rob Larman go to: http://www.cochonvolantbbq.com/

For more info about Hooker’s House Bourbon check out: http://www.prohibition-spirits.com/

Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise

For the Bread Pudding:
1 c. bourbon (Hookers House)
3 c. whole milk
3 c. heavy cream
1 ½ c. sugar
8 whole eggs
4 egg yolks
1 tsp. vanilla
1 tsp. cinnamon
1 c. sundried cherries
½ c. candied pecans, chopped
4 c. stale Brioche, cut into small cubes
1 TBS. butter

In a large bowl whisk together: milk, cream, eggs and yolks, sugar, vanilla and cinnamon and bourbon. Stir in bread cubes, cherries and pecans and let soak for 1 hour. Preheat oven to 325F; use convection if you have it. Butter a large loaf pan and fill with mixture bake for 1 hour or until just done (stick a knife or skewer in the pudding to see if it comes out dry). Top with the Bourbon Crème Anglais.

Bourbon Crème Anglaise Quick Cheat Method
Melt a pint of really good (Haagen-Dazs) vanilla ice cream and mix in 4 oz. of bourbon.

For more from Mutineer Food Editor Erin Jimcosky, follow her on Twitter at @HungryMutineer.

Comments Off on Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise 04.03.2012 |

Don Julio Passes Away, March 21st


Don Julio González

Don Julio González-Frausto Estrada, founder of Don Julio Tequila, passed away yesterday in Mexico. Don Julio began distilling tequila in 1942 with his La Primavera distillery. In 1985 he celebrated his 60th birthday and his sons gave him the gift of a tequila bearing his name and Don Julio Tequila was born.

From the Don Julio Tequila Facebook:

Don Julio González Estrada, creator and founder of Tequila Don Julio passed away yesterday in his native Mexico. Our most sincere condolences go out to his family and friends as we have lost a great friend and mentor. It is an honor that each one of our bottles carries the name of the man who dedicated his life to one of Mexico’s greatest icons: tequila. His values and philosophy will always thrive in the fabric of our brand. Out of respect to his legacy and pioneering spirit, we will be taking some time to reflect on this great visionary.

Rest In Peace old friend.

2 comments 03.22.2012 |

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