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Mutinous Thanksgiving Drink Recipes


Thanksgiving is a time to get together with family for good food and what goes better with family and food than fine beverages? For this most festive of Thanksgivings, we’ve compiled a few drinks that we think will compliment Thanksgiving dishes really well, as well as impress your friends.

Harvest Punch See the full post »

Comments Off on Mutinous Thanksgiving Drink Recipes 11.23.2011 |

Raising the Bar with Jamie Boudreau: Pumpkin King Cocktail


Before you break in to that pumpkin pie this Thanksgiving, check out this innovative concoction from Jamie Boudreau of Canon Seattle. The Pumpkin King was inspired by the great seasonal pumpkin ales that pop up this time of year. Jamie uses Pumking Imperial Pumpkin Ale from Southern Tier Brewing Co. to create a beer liqueur which he uses as the foundation for the cocktail. With its soft yet rich flavor, Pigs Nose Scotch Whisky is the perfect compliment to the deep spice of the

Pumpkin King

  • 1 1/2 oz Pigs Nose Scotch Whisky
  • 1/2 oz Pumpkin Liqueur*
  • 1/2 oz fresh lime juice
  • dash Bitter Truth Old Time Aromatic Bitters


  • shake with ice
  • strain into a cocktail glass
  • top with ginger beer
  • garnish with a lime wheel

*1 part beer, 2 parts sugar, 2 tsp. ground cinnamon, 2 tsp. ground allspice. Place ingredients in a saucepan, simmer on high heat stirring frequently until bubbles expand. Turn off head and let cool. Once cool, skim off bubbly layer on top. Strain into a glass bottle and add 1/2 part cognac, shake to combine.

Check out some more of Jamie Boudreau’s cocktails on Raising the Bar on Small Screen Network or visit him at Canon Seattle.

Comments Off on Raising the Bar with Jamie Boudreau: Pumpkin King Cocktail 11.23.2011 |

The Discovery Channel’s Moonshiners Sneak Preview


The Discovery Channel will debut Moonshiners this December, an all new series with a real life look at the moonshining men of Appalachia. Discovery says the show “tells the story of those who brew their shine – whether in the woods behind their house using camouflaged equipment or legally in their garages for local distribution – and the local authorities who try to keep them honest. The series show what life is like in the Appalachian Mountain region, a close-knit society where survival depends on resourcefulness and endurance. From hunting bear and raccoon to catching frogs and catfish, theirs is a world forgotten by modern conveniences.”

To me, it looks and sounds like they took the cast of Discovery’s Sons of Guns, put them in overalls and threw them in the mountains in Appalachia. We’ll see. Stay tuned this December.

Comments Off on The Discovery Channel’s Moonshiners Sneak Preview 11.21.2011 |

Napa Valley Register Weighs in on Napa Cocktail Scene



There was a great article by Emily Setsuko Shartin published in the Napa Valley Register today that does a nice job summing up the state of the Napa Valley cocktail scene.

Napa Valley has long been known for its wine culture, but with Mutineer now based in this legendary vino region, we couldn’t help but be amazed by the killer cocktail culture that has evolved through the valley’s restaurants and bars, hence The King’s Ginger Holiday Cocktail Competition last week featuring some of the best local mixologists.

From the Napa Valley Register article:

Cocktail culture continues to see a renaissance across the country, and if local bartenders have anything to say about it, the Napa Valley is not being left behind. With its wealth of local ingredients and access to high-quality spirits, not to mention an epicurean clientele, the region has become fertile ground for creative bartenders who want to push the limits.
It was unmistakable earlier this week at a holiday cocktail competition and party hosted by Mutineer Magazine at the Napa Valley Opera House, where several local bartenders showcased their skills. The event was sponsored in part by Anchor Distilling Company of San Francisco, whose President David King said the company wanted to be involved in an event outside the city, and liked the up-and-coming nature of Napa’s cocktail scene.

To read this article in its entirety, click here.

3 comments 11.15.2011 |

Let’s Help Iowa Raise the Bar and Correct Iowa Code § 123.49(2)


Limoncello Infusion

Photo Credit: Ventura Limoncello Company, Ventura, CA

Iowa needs our help. As we recently saw in California as Governor Jerry Brown signed a bill into law repealing the ban of infusing and altering of spirits, Iowa is feeling the effects of a similar law that prohibits Iowa bartenders from creating their own bitters, fresh infusions and other staples from craft cocktail bars.

At time of this blog, Raise the Bar! has just 202 out of 1000 signatures on their petition to change this archaic law. Let’s help them get a little closer to their goal. From their petition:

Why This Is Important

It’s time to liberate Iowa’s talented mixologists from restrictive laws that inhibit nothing but their creativity. Iowa’s bartenders are currently barred from infusing their own spirits, or making bitters or barrel-aged cocktails. Iowa Code § 123.49(2) should be corrected. In a letter I received from the Iowa ABD from Karen Freund, Deputy Administrator for Regulation and Compliance, in response to my request for permission to produce infused spirits and bitters, Ms. Freund stated:

“In the email, you describe a process of adding botanical flavors to spirits to create a bitter, which is added, by drop, to cocktails. The information you provided involves a process of adulterating alcoholic liquor, otherwise known as infusing liquor. To be compliant with Iowa law, this process shall not:

1) Involve keeping alcoholic liquor in any container except the original package
purchased from the division (Iowa Code § 123.49(2)(d)) and

2) Adulterate the contents or remaining contents of an original package of an
alcoholic liquor or wine by the addition of any substance or knowingly possess
any original package which has been reused or adulterated (Iowa Code
§ 123.49(2)(e)).”

It is an arcane and intrusive law that restricts the creativity of Iowa’s many talented mixologists. Infused spirits, bitters, and barrel-aged cocktails do not increase alcohol abuse, in fact they temper it by getting drinkers to concentrate on the true savor of their cocktails as opposed to looking at them as mere alcohol delivery systems. Iowa’s bars, especially those that have restaurants, are perfectly capable of serving these libations safely, “Raising the Bar” for everyone.

Visit their petition on Change.org and lend a hand.

The Mutiny is everywhere.

1 comment 11.14.2011 |

Washington State Forced Out of the Liquor Business


Yes on 1183NO-1183

After a tireless campaign by both the FOR and AGAINST Washington’s Initiative 1183, Washington voters ultimately decided the fate of state run liquor stores with about 60% of them voting in favor to giving them the boot. Starting June 1, Costco and other stores will begin liquor sales as Washington State liquor stores transition out of the business, a business they have held a monopoly on and which laws have been relatively untouched since 1969, and before that, in 1934.

The initiative, largely backed by Washington-based Costco, will allow private retailers to sell spirits and in the coming months the state Liquor Control Board will start to sell its inventory and the Seattle distribution center and state-run liquor stores will be auctioned off.

This isn’t the first time Washingtonians have reached for privatization of liquor sales. In 1972, voters barely defeated Initiative 261 which would have privatized liquor sales and closed state-run outlets. In 2010, Initiatives 1100 and 1105, which both called for privatization, were both defeated at the polls.

For some good FOR and AGAINST opinions, check these blogs.

Comments Off on Washington State Forced Out of the Liquor Business 11.09.2011 |

Winners of The King’s Ginger Holiday Cocktail Competition Announced


The 3rd Annual Mutineer Magazine Red Carpet Party came to a dramatic close on Sunday night as the winner of The King’s Ginger Holiday Cocktail Competition was named. After a fierce competition with an array of cocktail submissions from one end of the spectrum to the other and with an absolutely world class panel of judges, Michael Jack Pazdon of SolBar at the Solage Resort in Calistoga was named the champion. Find his cocktail submission below.

Michael Jack Pazdon

The King’s Waes Hail
by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

In second place, Jason Withrow of Yountville’s REDD with his cocktail “Rosey Cheeks”.

In third place, Matt Jerome of Napa’s Angèle with his cocktail “Fallen Apple”.


Michael Jack Pazdon announced as first place winner for The King’s Ginger Holiday Cocktail Competition.


Competitors of The King’s Ginger Holiday Cocktail Competition pose on the red carpet with Anchor Distilling’s President David King.

Mutineer Magazine’s “Cognac Conversations” a Finalist for Tasty Awards


The Tasty Awards

Mutineer Magazine is thrilled to announce that we have been nominated as a finalist in the 3rd Annual Taste Awards in the category of “Best Branded Program” for Mutineer Magazine’s 4-part “Cognac Conversations” series produced in partnership with the Bureau National Interprofessionnel du Cognac. The series stars Ben Morrison (MTV’s Punk’d), Daryl Wright (Showtime) and Mutineer’s Alan Kropf and was filmed on-location at the Jon Lovitz Comedy Club at Universal Studios.

Finalists for the Taste Awards are selected from all qualified nominees based on their level of excellence in the categories in which they have been nominated with six finalists being selected for each category. The Judges Panel for 2012 has approximately over 150 industry experts, gurus, peers, and media and they will be responsible for choosing the winner, which will be announced on January 12, 2012.

Best Branded Program Nominees:

1. Magnum Ice Cream Original Short Film Series by Karl Lagerfeld featuring Rachel Bilson
2. Lanvin Fall 2011 Campaign Movie
3. Cooking.com
4. Cuisinart
5. Kraft Cooking School
6. Mutineer Magazine’s Cognac Conversations

Mutineer Magazine’s Cognac Conversations Credits

Executive Producer: Evelyne Resnick
Producers: Alan Kropf, Jeff Dorenbush, Brian Kropf & Ian Andreae
Associate Producers: Julie Hadjinian, Chris D’Amico & Erin Jimcosky
Created by: Alan Kropf and Ben Morrison
Starring: Ben Morrison, Daryl Wright & Alan Kropf
Cinematography: Ian Andreae & Alan Kropf
Editing: Alan Kropf & Ian Andreae
Sound: Alan Kropf
Lighting: Ian Andreae
Intro Theme Music: Hunter Lea
Production Consultant: Ignacio Delgadillo
Title Sequence: Ian Andreae
Location: Jon Lovitz Comedy Club at Universal Citywalk at Universal Studios

Special Thanks to the Bureau National Interprofessionnel du Cognac for giving Mutineer the opportunity to help tell Cognac’s story and to everyone that helped us bring this project to life.

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