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The King’s Ginger Holiday Cocktail Competition Cocktail Preview #8

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Michael Jack Pazdon of SolBar at the Solage Resort in Calistoga.

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.

That complete the The King’s Ginger Holiday Cocktail Competition cocktail preview, stay tuned for the results of the competition happening this Sunday, November 6!

The King's Ginger Liqueur



Enter to Win a Free Subscription to Mutineer Magazine Courtesy of No.3 Gin

Spirits

No.3 Gin

Want to win a free subscription to Mutineer Magazine? It’s never been easier thanks to No.3 Gin.

There are two ways to win:

On Twitter, follow them and tweet “I just entered to win a free subscription to @mutineermag thanks to @No3Gin – http://tinyurl.com/3cuux7d

or

Visit No.3 Gin on Facebook and “Like” them.

After that, post in the comment section below that you entered to win and winners will be selected tomorrow.

Cheers!

About No.3 Gin: No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, London’s oldest wine and spirit merchant. The name No.3 refers to the address in St James’s Street, London: our home since 1698. No.3 was created to be the last word in gin for a Dry Martini.



The King’s Ginger Holiday Cocktail Competition Cocktail Preview #7

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Jason Withrow of Redd in Yountville.

Jason Withrow

Rosey Cheeks
by Jason Withrow, Redd

1 oz. The King’s Ginger Liqueur
1 oz. No. 3 Gin
1/2 oz. lemon juice
1/2 oz. spiced orange simple syrup*
5 fresh cranberries

Muddle ingredients and double strain into a glass. Float the King’s Ginger Liqueur on top. Garnish with spiced orange zests.

*Boil equal parts sugar and water. Add 3 whole allspice, a cardamom pod, a 1-inch piece of vanilla, a 1-inch cinnamon stick and orange zest pieces. Continue boiling until zest is transparent.

Stay tuned as we post the last cocktail submission tomorrow.

The King's Ginger Liqueur



4 Halloween Themed Cocktails

Spirits

Ghoul-AidWanting to make some Halloween inspired cocktails? Look no further.

Ghoul-Aid

1 part Canadian Club Classic 12
3-4 parts Cranberry juice
Splash of Grenadine

Add ingredients to a tall glass filled with ice, stir and serve.

DonQ Screamer

1 1/2 oz. DonQ Añejo rum
3/4 oz. orange curacao liqueur
2 oz. sour mix
1 orange wedge
Sugar and cinnamon mixture

In a cocktail shaker, add rum, orange liqueur, sour mix and ice. Shake vigorously. Rim a martini glass with the orange wedge and then dip in the sugar and cinnamon mixture. Strain into the martini glass and garnish with an orange peel twist.

The Obituary Cocktail

2 oz. Bluecoat Gin
1/4 oz. dry vermouth
1/4 oz. Vieux Carre Absinthe

Combine with cracked ice in a cocktail shaker. Stir then strain into a chilled cocktail glass; no garnish.

The Afterlife

1 1/2 oz. ESPOLÓN Tequila Reposado
1/2 oz. Frangelico
1/2 oz. Lemon juice
1 oz. Chile Piquin-Cinnamon syrup
2 dashes of wormwood bitters

Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.


1 comment 10.31.2011 |

The King’s Ginger Holiday Cocktail Competition Cocktail Preview #6

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Melanie Smith-Martinez of PRESS in St. Helena.

Melanie Smith-Martinez

King Edward’s Punch
by Melanie Smith-Martinez, PRESS

1 3/4 oz. Batavia Arrack
1 oz. The King’s Ginger Liqueur
3/4 oz. Torani Amer
2oz Southeast Asia Guava juice

Rinse glass with Torani Amer. Shake all ingredients and serve over ice with a float of The King’s Ginger Liqueur. Garnish with an Asian pear.

Stay tuned as we post the remaining cocktail submissions over the next two days.

The King's Ginger Liqueur



The King’s Ginger Holiday Cocktail Competition Cocktail Preview #5

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Steve Middler of Morimoto in Napa.

Steve Middler

Orenge Yaki (Burnt Orange)
by Steve Middler, Morimoto

3/4 oz. The King’s Ginger Liqueur
3/4 oz. Chateau Montifaud Cognac
2 oz. burnt orange juice
1/4 oz. Godiva White Chocolate Liqueur
2 egg whites
1 tsp. Szechuan peppercorn
1 tsp. fine sugar

Cut orange in half, place in saute pan and burn. Cool and juice the orange. Strain through cheesecloth. Combine burnt orange juice, The King’s Ginger Liqueur, and Chateau Montifaud Cognac; shake and pour into a martini glass. Add Godiva Chocolate Liqueur gently down side of martini glass so it layers. Whip egg whites, peppercorns and sugar into a foam. Add foam to the top of the drink.

Stay tuned as we post the remaining cocktail submissions over the next three days.

The King's Ginger Liqueur



The King’s Ginger Holiday Cocktail Competition Cocktail Preview #3

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Christopher Kennedy of Bouchon in Yountville.

Christopher Kennedy

Mr. Bailey’s Bender
by Christopher Kennedy, Bouchon

2 oz. The King’s Ginger Liqueur
1/2 oz. Campari
1/2 oz. fresh lime juice
1/2 oz. Maraschino Originale Luxardo
Couple of dashes Fees Brothers Rhubarb Bitters
Fever-Tree Indian Tonic Water

Shake and strain over ice into a highball glass. Top with Fever-Tree Indian Tonic Water. Garnish with fresh mint, sage, or rosemary spring.

Stay tuned as we post the remaining cocktail submissions over the next five days.

The King's Ginger Liqueur



The King’s Ginger Holiday Cocktail Competition Cocktail Preview #2

Spirits

The King's Ginger Holiday Cocktail Competition

The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Cory Hancock of Bottega Ristorante in Yountville.

Cory Hancock

The King’s Speech
by Cory Hancock, Bottega Ristorante

1 1/2 oz. The King’s Ginger Liqueur
1 1/2 oz. gingerbread syrup*
1 oz. cider
1/2 oz. Cointreau

Dry shake all ingredients. Add ice and serve.

*Combine 1 c. brown sugar, 1/2 c. sugar, 2 TBS. molasses, 1/2 c. cider, 1 c. water, 1/2 tsp. ground cinnamond, 1 cinnamon stick, 1/4 tsp. ground clove, 1 tsp. ground ginger, small pinch salt. Bring to a boil, drop heat to low and simmer for 3 minutes, stirring constantly. Cool and strain.

Stay tuned as we post the remaining cocktail submissions over the next six days.

The King's Ginger Liqueur



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