Created by Alexandre Gabriel, the same guy who brought you Pierre Ferrand Cognac, Pierre Ferrand Dry Curaçao, Citadelle Gin, and more comes the newest addition to their Plantation Rum range with Plantation Original Dark Rum.
Plantation Original Dark Rum is a blend of rums from Trinidad and Tobago and that is then double aged. It is first aged in its country of origin in heavily charred American oak barrels and then aged for a second time in medium-toasted Cognac Ferrand French oak barrels for 12 to 18 months. See the full post »
Events • Spirits
Finalists from around the country competed at San Francisco’s historic Anchor Brewery last night, all vying to be crowned 2013 Luxardo Cocktail Cup champion. Now in its second year, the competition asks competitors to create an original Luxardo cocktail that is not only delicious, but one that reflects an aspect of the heritage of the city they are representing.
We are proud to announce that Brittini Rae of Los Angeles’ Goldie’s is the 2013 Luxardo Cocktail Cup Champion. With her win, she will be visiting Luxardo in Italy next year.
Below is her winning cocktail recipe.
by Brittini Rae, Goldie’s
5-6 Fresh Sage Leaves
1/2 oz honey syrup*
3/4 oz fresh lemon juice
1/2 oz Luxardo Apricot Liqueur
1 1/2 oz Luxardo Aperitivo
4 Drops California Poppy Oil
Top Anchor California Lager
In a small tin lightly press the sage, add all other ingredients except the lager. Add ice, shake, strain into an ice filled collins glass. Top with Anchor California Lager and garnish with a California Poppy Flower and sage leaves.
*Honey syrup is made with California Wildflower honey, using a 2:1 (honey:water) ratio
Events • Spirits
Hotel bar of the year: Da Caio, The George Hotel, Hamburg, Germany
Last Monday the 2014 Mixology Bar Awards were held at the Grand Hyatt in Berlin’s Potsdamer Platz with cocktail bars and bartenders throughout Germany, Austria, and Switzerland represented. The Mixology Bar Awards, now in their 7th year, kicked off Bar Convent Berlin, Europe’s most well-known bar show.
Irish barman Philip Duff and the German TV presenter Hadnet Tesfai hosted the red-carpet-event, which had 500 guests in attendance.
Below are this year’s winners.
Bar of the year (Germany): Spirits (Cologne)
Bar of the year (Austria): Dino’s American Bar (Vienna)
Bar of the year (Switzerland): Onyx Bar (Zürich)
Mixologist of the year: Arnd H. Heissen, Curtain Club at the Ritz-Carlton (Berlin)
Newcomer of the year: Reinhard Pohorec, The Sign (Vienna
Host of the year: Thomas Altenberger, Lebensstern (Berlin)
Spirit of the year: Tanqueray Malacca
Hotel bar of the year: Bar DaCaio (Hamburg)
Bar team of the year: Spirits (Cologne)
Bar menu of the year: Gamsei (Munich)
Mixology City Award 2014: Munich
Bartender’s Choice: Angostura Bitters
It’s Friday and you know what that means, it is time to put away those TPS reports and belly up to the bar for a cocktail. For some of you, that means breaking out your Hawthorne strainer, a jigger, and Mutineer Magazine’s Cocktail Friday.
This week we have a recipe for the Dutch Revival cocktail created by Sahil Mehta, bartender at Boston’s Estragon tapas bar, and finalist in the 2012 Luxardo Cocktail Cup and the man behind the Garden of Good and Evil cocktail we featured a few weeks back. Sahil’s cocktail uses a couple of Dutch liquors that may be new to some of you: genver and kummel. The Dutch Revival is a spectacular showcase for genver, a spirit that has been gaining new popularity among bartenders over the last few years and was a precursor to gin. Genver is often barrel aged with sweet and malty characteristics that works beautiful with the flavors of caraway and fennel from the kummel.
Check out these exciting ingredients and jumpstart your liquor locker on this Cocktail Friday.
1 1/2 oz. genver (Bols)
1/2 oz. kummel (Combier)
1/2 oz. falernum (Velvet)
3/4 oz. fresh lime juice
Shake with ice and strain into a coupe.
Beer • Spirits
Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to catch my eye is from Zac Triemert and Holly Mulkins of Borgata Brewery & Distillery out of Omaha, NE.
Zac and Holly are opening a brewery and distillery and are looking for your help to build a tasting room to help them bring Borgata to the people of Omaha. The Borgata Brewery & Distillery Tasting Room will be serving up canned beer such as their flagship brew, the Borgata Pils as well as a variety of single malt whiskey. Borgata will also be the first distillery in Omaha since before Prohibition, and if the single malt doesn’t make it a worthy cause then that should. Check out their Kickstarter project and help them make this a reality.
New World and Old World are terms often thrown around with wine, but not so much in the realm of other libations. Of course, they exist with beer, whiskey, and more. For beer, you have classic Old World beers like Rodenbach Grand Cru which could be compared to the New World variants of American Wild Ales from Russian River Brewing Co. With whiskey (or whisky), you have Scotch from Scotland (Old World) and you have Bourbon from the United States (New World). But have you ever been curious how the two differ at their most basic levels? It’s hard to compare the two as the ingredients and processes are so different between them, but Woodford Reserve was curious and decided to play around with it.
A key difference between the two is the barrel in which the spirit is matured. Scotch utilizes used barrels to mature their spirit whereas Bourbon uses new, charred casks to mature theirs. One lets the grain shine through and the other lets the impact of the new wood have more of a presence.
Woodford Reserve is taking the best of both worlds (no pun intended) with their Woodford Reserve Master’s Collection Double Malt Selections. Taking the same liquid, one will undergo new barrel maturation and the other a used barrel maturation to give whiskey enthusiasts a side by side comparison of the role in which the barrel plays.
Look for Woodford Reserve Straight Malt Whiskey and Woodford Reserve Classic Malt to debut in individual 750mL bottles starting November 1.
Events • Spirits
After much deliberation over hundreds of cocktails, we are pleased to announce the finalists for the 2013 Luxardo Cocktail Cup. With the help of our local judges, all of whom are well-known bartenders themselves, the finalist have been chosen from each eligible market to represent their area and they will compete at the Anchor Penthouse on October 16. A trip to visit Luxardo in Italy and being crowned Luxardo Cocktail Cup Champion are on the line.
This year’s finalists are:
Austin: Ann Maynard, Parkside
Boston: Naomi Levy, Eastern Standard Kitchen & Drinks
Chicago: Liz Pearce, formerly of The Drawing Room
Los Angeles: Brittini Rae, Goldie’s
New York City: KJ Williams, Flatiron Lounge
San Francisco: Michael Jack Pazdon, Goose & Gander
Seattle: Nik Virrey, Liberty Bar
This year’s finals judges are:
David King, President of Anchor Distilling Company
Brian Kropf, Editor-in-Chief of Mutineer Magazine
David Nepove, USBG and Southern Wine & Spirits
Matteo Luxardo, 6th Generation Luxardo
Francesco Lafranconi, Executive Director of Mixology & Spirits Educator for Southern Wine & Spirits of Nevada
On behalf of everyone at Luxardo, Anchor Distilling Co., and Mutineer Magazine, congratulations, and thank you to everyone who entered.
Events • Spirits
Less than one month from now, over 6,000 members of the bar and spirits industry from around the world will head to Berlin for the 2013 Bar Convent Berlin. Bar Convent Berlin, now in its 7th year, is a trade fair, not a consumer show, and attendees will be welcomed by over 100 exhibitors from over 30 countries.
In addition to the trade fair itself, there will be panels and discussions held by experts from around the world, as well as tasting forums, demo bars, and more.
Mutineer Magazine is proud to announce that not only are we attending, but we are also an official media partner of the event. We are big fans of Bar Convent Berlin, as well as Mixology Magazine, the German trade magazine that was founded by two of Bar Convent Berlin’s shareholders, Jens Hasenbein and Helmut Adam.
Bar Convent Berlin will be held October 8th and 9th. For more information on Bar Convent Berlin or to purchase tickets, click here.