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Jim Breuer on Alcohol


This is a pretty classic routine by Breuer. Breuer’s take on drunkenness is pretty psychedelic, with different alcohols becoming epic characters heading to a party in your stomach… you know it’s all true.

1 comment 05.16.2011 |

Event: Pirate Festival to Benefit Children’s Tumor Foundation – May 21 LA


Pirate FestivalPirate Festival is a celebration of rum, beer, vodka, tequila, pirates and wenches with the best entertainment in Los Angeles. May 21, 2011 1pm – 5pm at Olympic Collection in west Los Angeles. Entrainment by the real pirates of the Caribbean Pirates for Hire and the #1 Band in southern California Adam’s Attic event benefits the Children’s Tumor Foundation.

Join Mutineer Magazine, Firestone Walker Brewing Company, Ballast Point Brewing Company, Breakaway Spirits Company and Beer West Magazine as we sponsor this event to benefit the Children’s Tumor Foundation.

Tickets are $25 each. Visit the event website to purchase.

1 comment 05.12.2011 |

The Cocktail Spirit with Robert Hess: The Leap Year Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Leap Year Cocktail. The Leap Year Cocktail was created in London on February 29, 1928 for a special leap year celebration. First found in the Savoy Cocktail Book, the “cocktail was created by Harry Craddock for the Leap Year celebrations at the Savoy Hotel, London, on February 29, 1928. It is said to have been responsible for more proposals than any other cocktail ever mixed.”

You can’t argue with a track record like that and I will be eagerly awaiting the next leap year celebrations.

Comments Off on The Cocktail Spirit with Robert Hess: The Leap Year Cocktail 05.12.2011 |

From The Barrel: A Firestone Walker Fairy Tale


Firestone Walker From The Barrel

Once upon a time, in a land known as Paso Robles, there was a little craft brewery called Firestone Walker. They made beer. And by making beer, they made people happy.

One day, in addition to making beer, Firestone Walker also made a decision. They decided to throw a party –  a party celebrating some of the best barrel-aged brews coming out of California. This made people really happy.

So on Friday, April 8, Ballast Point, Russian River, The Bruery, New Belgium, Stone and Lost Abbey all converged on Historic Santa Margarita Ranch, and poured their finest for the people. Rich and malty, frothy cups of barrel-aged bliss.

No one expected the 32 degree nighttime lows, so there was rejoicing throughout the land at the abundance of bourbon. Oh, the bourbon. Buffalo Trace, Eagle Rare, Makers Mark, Jim Beam, Woodford Reserve, Knob Creek, Blanton’s. A delicious spread of barrel-aged, 51% corn goodness.

Party-goers were also treated to Paso port wines from Roxo Cellars, Cass Winery, Paso Port, EOS, Eberle and Le Vigne. A selection of cigars was available for purchase, to really help revelers feel like royalty.

And then there was food. Artisan, Mee Heng Low Noodle House, The Grill at Avila Beach Resort, Novo, Buona Tavola.

It was like a dream come true.

And we lived happily ever after (at least ’til the morning hangovers kicked in…).

Comments Off on From The Barrel: A Firestone Walker Fairy Tale 05.06.2011 |

The Cocktail Spirit with Robert Hess: The Mint Julep


The Kentucky Derby is just a day away and that means it’s time to bust out some Mint Juleps. The Mint Julep has been associated with the Kentucky Derby since 1938 and now nearly 120,000 of the tasty cocktails are served over the two day race. Watch as Robert Hess, cocktail cocktail extraordinaire from Small Screen Network’s The Cocktail Spirit schools you on the drink and teaches you how to make it.

Be sure to visit The Cocktail Spirit to learn how to properly make every classic cocktail under the sun.

1 comment 05.05.2011 |

Cinco de Mayo Tequila Cocktail – Taco Truck Pairings


With Cinco de Mayo coming up, what better way to celebrate it than with tacos? …. and TEQUILA! I’ll be in the heart of Tequila country on Cinco de Mayo in Guadalajara, Mexico so I’m sure I’ll have my fill of both, but I’m glad to see that the people at Espolón Tequila have their minds in the right place as well. Espolón asked three of the best mixologists from New York, Los Angeles and San Francisco to come up with a tequila-based cocktail to be paired with an offering from one of their local taco trucks. The drink and taco recipes can be found below.

Cocktail Recipes

Bebida de PueblaBebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee Liqueur
.5 oz. Lustau Dry Amontillado Sherry – Los Arcos
Lemon Peel

Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.

Famed mixologist Eric Alperin created this cocktail to compliment a taco truck trend made famous in Los Angeles—the Korean-style BBQ taco. The subtle, smoky flavors of this cocktail pair exceedingly well with hearty pulled pork, while the mildly sweet seasoning of the meat is echoed in the additions of coffee liqueur to the cocktail.

This cocktail could also pair exceptionally well with a classic ground beef taco, seasoned with just a hint of cumin.

Sidra de la Mula (Apple Cider Mule)Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco
1.5 oz. Espolón Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice

Combine all ingredients in a 16 oz. cup of ice and stir.

H. Joseph Ehrmann set out to create a cocktail that was simple, refreshing and truly matched the look and feel of El Tonayense Taco truck—one of San Francisco’s most visited mobile hotspots. Created in the style of the “Ginger Mule,” Ehrmann has substituted Sidral Mundet, a popular apple-flavored, Mexican soft drink, for traditional ginger beer. The flavors create a light and drinkable cocktail, perfectly paired with the complex citrus notes of the Pollo Asado Tacos at El Tonayense Taco Truck.

Bucking BorrachoBucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig

In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Adam Schuman, beverage director for NYC’s Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. If there was any doubt that Chocolate Bitters, tequila, ginger syrup and, yes, beef tongue go together, whip out your shaker and call up El Diablo Taco truck for an order of their signature Braised Tacos de Lengua. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet, slightly sour Bucking Borracho cocktail.

Taco Recipes

Slow-Cooked Pulled Pork TacosSlow-Cooked Pulled Pork Tacos
Los Angeles, CA
Makes 6 servings

2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder. Spoon the sugar over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and seal edges tightly. Place in a baking dish and roast until fork-tender, about 4 hours. Let cool. Unwrap the pork, and pour juices into separate container. Use a fork to shred the pork, placing shredded pieces in a large bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture. Spoon pork mixture onto individual tacos and wrap. Garnish with cilantro leaves and lime.

Pollo Asado TacosPollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA

2 lbs. boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste

Combine chicken, orange juice, pepper, garlic salt and salt in a bowl. Refrigerate and let marinate overnight. Sauté chicken in a hot pan until cooked through. Dish into taco shells and garnish with your favorite toppings.

El Diablo Braised Tacos de LenguaEl Diablo Braised Tacos de Lengua
El Diablo Taco Truck
Brooklyn, NY
Makes roughly 7-8 tacos

½ beef tongue, cleaned
2 ½ cups water
2 cups beef stock
½ white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
½ cup chopped cilantro
½ bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Corn Tortillas

Season beef tongue generously with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark beer to sautéed vegetables and bring to boil. Add beef tongue and chopped cilantro to a heavy pot and salt to taste. Simmer covered until tender, turning tongue once. Braise for about 3 hours. Cool uncovered in broth. Remove tongue and cut into 1/4-inch slices. Dress with queso fresco, onions, cilantro and a wedge of lime. Serve on a corn tortilla and top with salsa.

Comments Off on Cinco de Mayo Tequila Cocktail – Taco Truck Pairings 05.04.2011 |

Glenlivet Decades from Gordon & MacPhail


Glenlivet Decades Collection

Last year, Gordon Macphail stunned the world when they released the world’s oldest single malt whisky, the Scottish 70 year old Mortlach in their Generations Series. Now, they’re at it again, this time with a 70 year old Glenlivet as part of the Gordon and Macphail Glenlivet Decades collection which includes five decades worth of Glenlivet from 1954, 1963, 1974, 1980 and 1991. The collection as a whole can be purchased for $4,700 or by the bottle individually for $160-$2100 depending on the age and rarity of the particular bottle.

Comments Off on Glenlivet Decades from Gordon & MacPhail 04.28.2011 |

Woodford Reserve Bourbon Releases 2011 Kentucky Derby Bottle


Woodford Reserve Kentucky Derby 2011

Louisville, KY – Woodford Reserve, the Official Bourbon of the Kentucky Derby is honoring the country’s favorite horse race with the release of the 2011 Kentucky Derby commemorative bottle. The limited-edition bottle features the artwork of award-winning artist and Virginia native Brett Amory.

Amory showcases two horses racing in those final moments towards the finish line with the only splash of color on the bottle. One can feel the intensity of the race shown by the two horses digging into the ground while dirt is tossed up in the air. The two colored horses along with their jockeys are the main feature on the bottle, standing out against a silhouette of muted browns and grays of the historic spires and fans in the background. The bottle also features Amory’s signature prominently at the bottom of the label as well as a neck-tag bearing information about him.

“The build up to the Derby is unlike any other sporting event,” says Amory. “Louisville is absolutely transformed, and people from all over the world come to join the excitement. I wanted to capture on canvas that one key moment they all came to see.”

The limited edition liter-size bottle will be available in early April in 42 US states at a suggested retail price of $42.99.

“The horses–what the Derby is all about–grab you on the bottle,” says Laura Petry, Woodford Reserve brand manager. “So it is very fitting as a proud supporter of horseracing and the ‘official bourbon of the Kentucky Derby’ for the past 13 years, that Woodford Reserve is honored to be a part of the greatest two minutes in sports that takes our breath away every year.”

2 comments 04.18.2011 |

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