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Torani Bacon Syrup Sure to Replace Galliano as the Bottle Behind the Bar That Will Never Need to be Replenished


Torani Bacon Syrup

Torani Bacon Syrup. I dunno, maybe there’s a market for this? I do know that the Mutineers were as excited as could be to receive a bottle of that newfangled Bakon Vodka, but when it came time to step up and drink the stuff, big talk withered quickly, but it makes a mean bloody mary.

According to Torani:

Bacon enthusiasts will recognize the same savory, meaty flavor as authentic bacon in this salty, sweet syrup. Torani Bacon syrup adds savory bacon flavor to cocktails, lattes, sauces and more. Just add 1/2 – 1 oz. of syrup to a 6-8 oz. beverage, and enjoy this innovative new flavor from Torani.

There’s even a recipe on the Torani website for a “Bacon Bourbon Sour”. I have not tried this cocktail, nor do I have any desire to, I’m just saying that it exists.

Bacon Bourbon Sour

1 oz. Torani Bacon Syrup
1 oz. fresh lemon juice
2 oz. bourbon
3 inch bacon strip (garnish)

Combine syrup, lemon juice, and bourbon in a cocktail shaker with cie. Shake well and strain into an old-fashioned glass. Garnish by placing a small strip of cooked bacon across the rim of the glass.

3 comments 01.31.2011 |

Absinthe Around the World and the Implications for the USA


A few weeks ago, I was approached by Alan Moss, a long time Wormwood Society member, who asked if he could do a complimentary article to a piece I did recently.  Who am I to say ‘no’?  Alan is the Global Ambassador for La Clandestine absinthe and the main contributor to the Real Absinthe blog.  I thought you all might like a global perspective on the absinthe renaissance.

I enjoyed Brian’s earlier article about absinthe in Spain: it showed absinthe can be different in some countries, and yet very similar. A range of qualities, pricing and packaging, and a trend almost everywhere towards quality.

I’ve been a member of the Wormwood Society for six years and I’ve been working on La Clandestine absinthe almost all that time. I’ve sold liquor in 50 plus countries since 1989 so I’ve been privileged to travel, to experience and to observe. I see interesting global trends on absinthe and it will be interesting to see how they affect the US market (and vice versa).


In the USA, absinthe quality is generally much higher than in most countries around the world. You can easily find shops in NYC, LA, Chicago, etc with more than a dozen good quality absinthes. This is almost impossible in Europe where just one or two cities may have one or two shops like that (mixed with lower quality lines).

image001 See the full post »

Ice Melts, Whisky Rocks


Whisky Stones

For those that like an unadulterated dram, there are whisky stones made by Teroforma. I have never personally used these, but they are a very cool concept and I would definitely like to try them. Andrew Hellman, owner of Teroforma, doesn’t take credit for designing a stone cube, rather he transplanted an age-old concept from Scandinavia, where they have been making and using whisky stones for years. He took this idea and decided to produce them in the US, using locally sourced soapstone and local craftsmanship, all to get that perfectly chilled dram without watering down the precious liquor.

Directions couldn’t be easier .. throw three or four whisky stones into the freezer for four hours and then add them into a pour of your favorite spirit and let stand for five minutes to chill. Rinsable, reusable, too easy. One thing to note, these won’t work for higher volume beverages like juice, soda, icea tea, etc. I’m really digging their slogan though, Ice Melts, Whisky Rocks.

To purchase, check out this website.

Comments Off on Ice Melts, Whisky Rocks 12.29.2010 |

Mutinous Holiday Drink Recipes


The holidays are here! And so are family get togethers, parties, evenings spent with friends and family, food and .. yes, you guessed it, fine beverage! Below are some great holiday inspired drink recipes to share with your loved ones this holiday season! For more holiday drink recipes, as well as food recipes and party planning tips, be sure to check out the current issue of Mutineer Magazine for the Mutineer Holiday Food & Beverage Extravaganza currently on newsstands!

Wandering Star Punch

Wandering Star Punch
by Josey Packard, Drink, Boston, MA
Serves 20

2 cups Bols Genever
2 cups Roi Rene Rouge
2 cups fresh squeezed orange juice
2 750-ml bottles of dry Sparkling Wine

Combine ingredients with ice in a punch bowl. Serve liberally.

See the full post »

2 comments 12.23.2010 |

Tales of the Cocktail Coming to Vancouver


Tales of the Cocktail Vancouver

For eight years Tales of the Cocktail has been bringing cocktail aficionados, from around the world, to New Orleans. What began as a small gathering of cocktail enthusiasts and professionals has grown to become the premier cocktail festival, serving as an annual meeting place for the world’s most influential professionals.

For the first time, this internationally acclaimed cocktail festival is taking its show on the
road with Tales of the Cocktail on Tour. This first mini-festival will be held in
Vancouver, March 13-15, 2011, and will feature a series of events and seminars designed
to give everyone a taste of what’s in store at Tales of the Cocktail 2011. See the full post »

3 comments 11.26.2010 |

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 »

3 comments 11.24.2010 |

Absinthe and Its Silver-Tongued Marketers – Thujone’s Role in Absinthe Sales



Definition of silver-tongued: a person who is able to clearly and effectively express themselves, or who has a clever way with words. While at once it is admission of sophistication, it is in some cases an accusation of deceptiveness.

I wanted to make sure I clearly defined that term before I moved on any further. I am referring to the latter bit of the definition.

I’m currently working on a blog article for my own blog, over at Rantings, but I thought that this little piece of the pie deserves even more attention due to its level of deceptiveness.

What I’m talking about is thujone and how some of the less scrupulous absinthe brand representatives spin the info to make it seem like it plays an important role in the consumption of absinthe.

For those of you who have not yet read my previous blog post about the authenticity of absinthe that is available in the U.S., let’s just say that thujone really plays no part at all. Reports of its significance and/or its effects are highly exaggerated, and have been proven incorrect by recent scientific studies. See the full post »

Fine Beverage Roundup: Week of November 15th-19th

BeerOther BeverageSpiritsWine

In addition to all the fine beverage news we posted on our blog this week, several other noteworthy things happened over the past few days. We have summarized them into a weekly roundup:

  • FDA Warning Letters Issues To Four Makers Of Caffeinated Alcoholic BeveragesFour Loko

    “The U.S. Food and Drug Administration today warned four companies that the caffeine added to their malt alcoholic beverages is an “unsafe food additive” and said that further action, including seizure of their products, is possible under federal law.”
    Read the full article

  • See the full post »

    1 comment 11.19.2010 |

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