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The Cocktail Spirit with Robert Hess: Tom Collins


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Tom Collins cocktail. According to Robert Hess, “The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas’ “The Bartender’s Guide”. Apparently named after a little practical joke popular around 1874 in which one person would tell someone on the street that Tom Collins is in a local bar and is talking about them. The now agitated person would hurry off to confront this Tom Collins and soon enough a forward thinking bartender created the drink.”

Tom Collins

  • 2 oz Beefeater 24 Gin
  • 1 oz Lemon Juice
  • 1 tsp simple syrup


  • shake with ice
  • strain into an ice filled collins glass and top with soda
  • garnish with cherry and orange wedge

Comments Off on The Cocktail Spirit with Robert Hess: Tom Collins 08.12.2011 |

The Whatamelon Cocktail

Other BeverageSpirits

Whatamelon Cocktail

With National Watermelon Day just passing by and the summer slowly coming to an end, what better way to celebrate than with a delicious watermelon cocktail. Below is a refreshing watermelon cocktail by H. Joseph Ehrmann of Elixir. Try making it for yourself. In the San Francisco area, stop in at Elixir and have one made by the man himself.

The Whatamelon
by H. Joseph Ehrmann, Elixir

1.5oz Square One Cucumber Organic Vodka

1oz St. Germain Elderflower liqueur
2oz watermelon juice or 5 1” watermelon cubes
6 mint leaves
.5oz lime juice
.5oz agave nectar

In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice, shake well for 10 seconds and strain over fresh ice.

Looking for a watermelon mocktail? Just increase the amount of watermelon, lime juice and agave nectar and leave out the booze.

The Whatamelon Mocktail
by H. Joseph Ehrmann, Elixir

3.5oz watermelon juice or 10 1” watermelon cubes

6 mint leaves
1oz lime juice
1oz agave nectar

In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice, shake well for 10 seconds and strain over fresh ice.

Comments Off on The Whatamelon Cocktail 08.10.2011 |

Don Julio 70 Añejo Claro to Release This Fall


Don Julio 70

This fall, Don Julio will release a tequila unlike anything ever seen before. The tequila, Don Julio 70 Añejo Claro, is being launched to honor the 70th anniversary of the year Don Julio González began creating tequila at the very young age of 17.

What makes it unique? It’s a clear añejo. To be considered an añejo, or aged tequila, the tequila by law must spend a minimum of one year in oak barrels and no more than three years. During this time, the tequila pulls flavor and color from the barrel. In contrast, a blanco (“white”) or plata (“silver”) tequila is a clear tequila that spends little or no time in stainless or oak, no more than 2 months. Because of spending so little time in barrels (or none at all), the tequila remains clear.

With Don Julio 70 Añejo Claro, Don Julio Master Distiller Enrique de Colsa is able to get the rich, complex flavors of a traditional añejo in a liquid that is filtered to become a clear spirit. It spends 18 months in reclaimed American oak before being filtered, giving the tequila its unique clarity. In order to return Tequila Don Julio to a clear silver color, the aged liquid is filtered using a special process where electronically magnetized particles are added to the aged liquid. The free radicals in the particles bond to the coloring. After a certain period of time passes, the particles containing the color molecules are filtered out, producing a clear Añejo tequila.

Tequila Don Julio 70 will be available at participating stores nationwide, in Mexico and at Duty Free stores beginning in fall 2011. The 750ml bottle has a suggested retail price of $70.

Comments Off on Don Julio 70 Añejo Claro to Release This Fall 08.08.2011 |

Bacardi Enters Spiced Rum Category with Bacardi OakHeart


Bacardi OakHeartAlready a leader in traditional and flavored rum categories, Bacardi will soon enter the spiced rum category and it’s set to be one of their biggest launches in 15 years. This September, Bacardi will launch OakHeart, their answer to what’s currently on the market and to Barcardi loyalists who have requested this for quite some time.

Co-developed by over 4,000 consumers and hundreds of bartenders, Bacardi OakHeart takes their traditional Bacardi Superior and blends it with Bacardi Gold, giving it the perfect mixability of Superior and the smooth finish of Gold. This gives it the perfect base for them to add their blend of spices which includes maple, cinnamon, nutmeg, honey, vanilla and caramel before being filtered. The end product is “slightly peppery, with a noticeable rum-kick, BACARDÍ OAKHEART is a spirit with a vibrant amber hue and taste that is distinctly its own” and with a nice smokiness lent from the double charred barrels it was mellowed in.

Bacardi recommends making an Oak & Coke, which I’m sure you can figure out is a rum and Coke, and it looks like the two may be sold in the same packaging with a bottle of Bacardi OakHeart and a 2-liter bottle of Coca-Cola. Rum and coke not your thing? It’s great over ice too.

Pricing is suggested at $12.99 and will release nationwide beginning in September.

3 comments 08.05.2011 |

The Cocktail Spirit With Robert Hess: How to Make a Piña Colada


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Piña Colada. According to Robert Hess, “It was on August 15, 1954, that Ramon “Monchito” Marrero Perez first introduced the Pina Colada to the customers of the Beachcomber Bar at the Caribe Hilton in San Juan, Puerto Rico. It is said that he spent three months working on it until he finally felt he had captured ]the sunny, tropical flavor of Puerto Rico in a glass.'”

With summer in full swing and Tales of the Cocktail just getting wrapped up which included the USBG Bacardi Pina Colada Competition, what better way to celebrate Tuesday than with a Pina Colada?

Piña Colada

  • 2 oz Bacardi Superior rum
  • 1 oz Coco Lopez Coconut Cream
  • 1 oz heavy cream
  • 6 oz pineapple juice
  • 4-6 oz ice


  • Blend all ingredients in a blender
  • Garnish with a speared cherry and pineapple chunk

Comments Off on The Cocktail Spirit With Robert Hess: How to Make a Piña Colada 08.02.2011 |

The Search Begins: Tommy Bahama is looking for a Rumologist


Tommy Bahama Searches for Rumologist

Do you drink more rum than Jack Sparrow? Is it your life’s mission to dress in Tommy Bahama duds and visit tropical locations discussing the finer points of mojito versus daiquiri? Does the idea of adding Rum Ambassador to your resume get you all giddy?

Then this could be your ideal job, with a $50,000 purse to boot. Tommy Bahama’s is looking for a Rumologist to design a rum program for their 14 worldwide locations, wardrobe included. Apply now!  Or at least watch this video linked below (since I know you don’t want to read the fine print). There may or may not be a mix off required.

“This is an amazing opportunity for someone to not only take their career to the next level, but to experience the Tommy Bahama way-of-life,” explains Goldberg.  “Our goal with this search is to not only find the world’s first Tommy Bahama Rumologist; it is to also introduce thousands of people to the Tommy Bahama island-inspired lifestyle.  Career-building opportunities are tough to come by these days, and we believe we’ve created the most exciting consultant position in the world.  We can’t wait to discover our first Rumologist.”

PS I will expect you to swizzle me something at the Wailea Tommy Bahama’s if you get this job.

See the press release below for all the details:

Do you know the difference between a swizzle and a shrubb? Do you dream of Mojito’s? If so, Tommy Bahama has an opportunity for you! Tommy Bahama is excited to announce the search for the first-ever Tommy Bahama Rumologist™. We’ve created the most exciting consulting position in the world and we are scouring the country for the most qualified person to represent Tommy Bahama as our official Rumologist – sharing our passion for rum with the world! The Rumologist will win $50,000 and be an ambassador traveling the United States, speaking, educating, and experimenting with all things related to rum! We’re looking for someone who knows the history, how it’s mixed, how it pairs with food – and who loves to share that knowledge. Tommy Bahama is looking for bartenders, mixologists, and anyone that believes they can hold and honor the title. The contest application can be found on the Tommy Bahama Facebook page. Participants will be asked to send a short video (45-60 seconds) declaring their candidacy and explain why they should be chosen. The Rumologist will be announced this October.

  • July 28, 2011:  Search launches – applications available on the Tommy Bahama Facebook page.  Deadline for submissions:  August 22, 2011.
  • August 29, 2011:  Judges select Top 20 based on their scoring.
  • August 30, 2011:  Top 20 announced.
  • August 30 – September 8, 2011:  Top 20 will be posted for public voting based on first video submission.
  • September 12, 2011:  The Top 10 who received the most votes will be asked to submit a new video.
    o   Video can be up to two minutes in length and must be posted no later than September 22, 2011 at 11:59 PM EST.

    o   Applicants will be encouraged to be as creative as they would like to showcase why they should be the Rumologist.

  • September 26, 2011:  Top 5 is announced and voting commences.
  • October 3, 2011:  Voting period for Top 5 ends.
  • October 6, 2011:  Winner Announced (on or around October 6, 2011).

Click here for rules and regulations.

2 comments 08.01.2011 |

USBG Bacardi Pina Colada Competition at Tales of the Cocktail Announces Winners


Pina Colada Cocktail Competition

By some incredible turn of events that involved the Association of Alternative Newsmedia, 3 airports and 12 hours, I landed myself at Tales of the Cocktail in New Orleans with 48 hours notice. Tales is an internationally acclaimed event for bartenders, spirit brands, booze media and enthusiasts, celebrating its 9th year as the 5 day bacchanalian conference to be at in the Big Easy.

Sam Treadway Pina Colada Cocktail Competition I chased down fellow Hawaiian, bartender Sam Treadway from the Waikiki Edition passing out leis and competing with his “Killer Fizz” Pina Colada at the United States Bartender’s Guild (USBG) Pina Colada Championship sponsored by Bacardi on Friday night. The special event held at Tales of the Cocktail had 17 bartenders vying for the title that would make them $1,500 richer, adorn their mantel with a fantastic trophy and qualify them for a spot in the World Cocktail Competition in Warsaw, Poland compliments of USBG.

The Championships were held at the Foundry in the Warehouse District of New Orleans where 550 attendees sipped hand shaken Bacardi cocktails and listened to a live Latin band playing Caribbean sounds. Juan Coronado, Bacardi Brand Master, explains,”The main bars were serving Bacardi Legacy cocktails, like the ‘Daiquiri’ from 1898, the ‘Cuba Libre’ from 1900 and the ‘Pina Colada’ from 1954.” Each of the bartenders had a station where they described built and passed out their ever creative versions of the ubiquitous tropical drink while the samplers got to vote on their favorite with a wooden chip.

The winners of the event however were judged by a panel comprised of some of the foremost authorities on cocktails. Technical judges included: USBG National President David Nepove, USBG National Past President Livio Lauro, and Best Technical Performance at the National 2009 USBG Cocktail Contest winner Ronaldo Colli. Tasting judges included: USBG Vice President Aaron Gregory Smith, Bacardi Brand Master Juan Coronado, Bacardi Brand Master David Cid, Bacardi Global Brand Ambassador David Cordoba and Managing Editor of In the Mix Magazine Mike Maven.

Ann Tuennerman Pina Colada Cocktail Competition Debbi Peek of Chicago was crowned champion of the Pina Colada at Tales of the Cocktail with her Pina Colada called “No Passport Required.” It featured smoked Bacardi Bacardi Anejo and pineapple and ginger purees, with a glass rimmed with toasted coconut and honey. The crowd sourced favorite was Las Vegas’ Matt Myers who received the majority of the chips to take home the People’s Choice award. His Thai Pina Colada had Asian influences and spicy cashews presenting a complex flavor profile.

The goal of the USBG Pina Colada competition at Tales of the Cocktail was to inspire today’s generation of bartenders to reimagine this classic cocktail and take it forward into the second golden age of cocktails,” said Ann Tuennerman, founder of Tales of the Cocktail. “The winning cocktails had true balance and complexity of flavor and deserve their place in history alongside the Original Pina Colada.

No Passport Required Created by Debbi Peek, Chicago

  • 2 oz Smoked Bacardi Anejo Rum
  • 2 oz coconut milk
  • 1 oz Roasted Pineapple Puree (Perfect Puree)
  • 1/2 oz brown sugar syrup (equal parts brown sugar/water)
  • 1/2 oz Ginger Puree (equal parts fresh ginger/water/sugar/ blended)
  • Garnish – Glass dipped in honey and rimmed with toasted coconut
  • Smoked Bacardi Anejo – Cold smoke over cherry wood for 45 minutes.

Directions: Shake all with ice. Strain into toasted coconut-rimmed ice-filled Pina Colada glass.

Thai Pina Colada Created by Matt Myers, Vegas

  • 1 1/2 oz Bacardi 8 Yr
  • 2 oz Pina Colada Mix
  • 1 1/2 oz Thai Syrup
  • 6 Leaves & 1 crown Mint Leaves, muddled & for garnish
  • 3 Leaves Kaffir Lime Leaves, muddled & for garnish
  • 1 Shoot of Lemon Grass, as garnish

Directions: In an old fashion glass, bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 Rum. Strain rum into blender with Thai Syrup, Pina Colada mix and 1 scoop of ice. (Reserve glass with bruised leaves). Blend until smooth. Pour contents into old fashion glass with bruised leaves. Stir leaves quickly. Garnish with 1 Lemon grass shoot, 1 kaffir lime leaf and a slapped mint crown. Provide a straw and enjoy!

Killer Fizz Created by Sam Treadway, Hawaii

  • 1 1/2 oz Bacardi Superior
  • 1 oz fresh pineapple juice
  • 1 oz fresh coconut milk
  • 1/2 oz fresh orange juice
  • 1/2 oz orgeat
  • 1 fresh egg white
  • 2 oz soda water
  • 2 fresh chunks of pineapple soaked in St. Elizabeth Allspice Dram

Directions: Put all ingredients except soda water, Allspice Dram and pineapple chunks into your shaker. Dry shake and then shake vigorously with ice. Pour your soda water into your chilled collins glass. Double strain the shaken mixture over the soda water. With a kitchen torch, lightly roast the pre-soaked pineapple. Lay the burnt pineapple chunks over your drink on a pick. Serve with a straw.

1 comment 07.28.2011 |

Cognac Conversations #4


Cognac. The quadrilogy is complete. If you missed Cognac Conversations Episode #1, Episode #2, or Episode #3, dip into the archives and check out what you missed. In this episode, Mutineer Editor in Chief Alan Kropf continues to try and educate stand-up comedians Ben Morrison (who also happens to be a regular Mutineer contributor and host of the Mutineer Comedy Festival) and Daryl Wright (also a Mutineer Comedy Festival performer) at the world renowned Jon Lovitz Comedy Club at Universal City.

Comments Off on Cognac Conversations #4 07.26.2011 |

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