Mutineer Magazine is proud to announce the Luxardo Cocktail Cup, presented by Mutineer Magazine. Bartenders from Austin, Boston, Chicago, Los Angeles, New York, San Francisco, and Seattle will battle it out on their home turf and only one bartender from each city will be selected to fly to San Francisco to represent their city and compete against the other finalists at the Penthouse Bar at Anchor Distilling Company headquarters. Chicago’s Clint Rogers is the reigning Luxardo Cocktail Cup Champion. What’s at stake?
Anchor Distilling Company and Mutineer Magazine are proud to present the champion of the Luxardo Cocktail Cup with the following:
- Luxardo Cocktail Cup Trophy
- Trip to Italy: The winning bartender will travel to Italy to visit Luxardo.
- Exposure in Mutineer Magazine: The winning bartender and their recipe will be featured in Mutineer Magazine, as well as on the MutineerMagazine.com “Competition Page”
- Exposure on Small Screen Network: The winning bartender will be featured preparing their Luxardo cocktail on video to appear on SmallScreenNetwork.com and MutineerMagazine.com.
Mutineer Magazine has teamed up with a local judge in each city. Each local judge will select three local semi-finalists in their market from the submitted recipes, using the judging criteria to make their decision. They will then narrow this list to one finalist, who will compete in San Francisco for the finals.
The judges in each market are:
- Austin: Russell Davis, Bar/Spirits/Mixology Consultant
- Boston: Frederic Yarm, Russell House Tavern
- Chicago: Brad Bolt, Bar Deville
- Los Angeles: Jason Bran, The Roger Room
- New York: Eryn Reece, Death + Co.
- San Francisco: Brian Kropf, Editor-in-Chief of Mutineer Magazine
- Seattle: Brian Kropf, Editor-in-Chief of Mutineer Magazine
The judges for the finals are:
- Matteo Luxardo, 6th Generation Luxardo
- Francesco Lafranconi, Executive Director of Mixology and Spirits Educator for Southern Wine and Spirits of Nevada
- David King, President of Anchor Distilling Company
- Brian Kropf, Editor-in-Chief of Mutineer Magazine
- Clint Rogers, 2012 Luxardo Cocktail Cup Champion
Submissions are now being accepted and will be open until 11:59 PM Pacific Standard Time on August 20, 2013. To enter and to view the complete rules, visit the Luxardo Cocktail Cup page.
One of the can’t miss events at Tales of the Cocktail is Pig & Punch. Brought to you by our friends at The Bon Vivants, Pig & Punch is now in its fourth year and is a free event, though you are encouraged to buy a t-shirt of which the proceeds are donated to its charity partner New Orleans KIPP Charter Schools.
Pig & Punch is an all day event with plenty of pork, awesome music, and of course good drinks…punch, to be exact. HUGE punches made in (new and clean, lined with plastic) garbage cans. Below is the official event information:
WHAT: Pig & Punch
WHERE: Washington Square Park
WHEN: Sunday July 21, 12:00pm-5:00pm
Calling Pig & Punch a party hardly does it justice. It’s more a festival within a festival. One filled with pork, punch, music and games all under the New Orleans sun for an afternoon of community, camaraderie and killer cocktails. In the spirit of Tales of the Cocktail’s commitment to giving back, The Bon Vivants have once again partnered with New Orleans KIPP Charter Schools to donate both their time during the day of service and the proceeds from the sale of the Pig & Punch t-shirt. Entrance is free so join us, buy a shirt, and get your fill of good food, good drinks and good times at this one-of-a-kind Tales event.
For the event page, click here.
Beer • Spirits
It would seem that Tales of the Cocktail competition champion Jacob Grier of Portland’s Metrovino is at it again. This time, instead of blasting away the competition with his cocktail the Portland Rickey, he has launched a Kickstarter project. The project is called “Cocktails on Tap” and it is a book comprised of historical, regional, and original beer cocktail recipes. See the full post »
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 Boston shaker and recipe books, but if you are looking for a great new recipe to try then look no further than the Mutineer’s Cocktail Friday.
Today our cocktail comes from the makers of the delicious Cognac based pear liqueur Belle de Brillet. This frothy cocktail blends the refined flavors of Belle de Brillet with Calvados, then lightens it up with a hint of citrus and spice. So grab your Hawthorne shaker, and start mixing. Let us know what you think of the recipe in the comments.
Savoir Faire Fizz
1 oz. Belle de Brillet
1 oz. Calvados
3/4 oz. lemon juice
3/4 oz. simple syrup
Add the ingredients to a shaker and dry shake. Next, add ice and shake then strain into a fizz glass and top with soda. Garnish with crushed black peppercorn.
Mutineer Magazine is proud to announce its participation in the 2013 Midtown Cocktail Week as the Presenting Media Sponsor. Midtown Cocktail Week was founded in 2008 by local cocktail enthusiasts Erick Castro and Joe Anthony Savala in order to celebrate Sacramento’s artisan cocktail movement. The week long MCW will include tastings, educational classes, cocktail competitions, galas, and more.
WHAT: Midtown Cocktail Week 2013 – Welcome to the Show
WHERE: Sacramento, California
WHEN: August 21-25, 2013
We will add more information about this year’s schedule when they become available. Mutineer will be on hand for all the events, we hope to see you there.
To stay up to date on all things Midtown Cocktail Week, be sure to follow their Facebook and Twitter.
From the minds of people like Charly Joly, the James Beard Award winning mixologist and Beverage Director of Chicago’s Aviary, comes Crafthouse Cocktails. Crafthouse redefines the ready-to-drink category which has been dominated by brands like Jose Cuervo and Skinnygirl, that leave little to be desired beyond convenience and huge marketing budgets.
Instead, Crafthouse Cocktails focuses on quality, using fresh ingredients and premium spirits to make the best cocktail possible. They, too, are convenient. Just pour over ice and garnish the cocktails as you see fit. And if you do happen to care about “skinny” cocktails, a serving of their Moscow Mule only has 122 calories.
What’s in them, you ask? No food coloring, corn syrup, “tequila flavorings”, or preservatives, if you were curious. The ingredients are really quite simple; everything that belongs in the cocktail and nothing that doesn’t.
Vodka, ginger beer, pure cane sugar and lime.
Tequila, grapefruit soda, agave nectar and lime
Premium gin, mint, pure sugar cane and lime.
Look for Crafthouse Cocktails in Chicago starting mid-July.
anCnoc (pronounced “a-nok”) has recently announced the release the the third offering in their Peter Arkle Limited Edition Series. The series is in collaboration with Peter Arkle, an illustrator who is an avid fan of whisky. For each offering, AnCnoc will make a limited edition whisky limited to just 1,000 cases and Peter Arkle will illustrate the packaging with something that inspired him during the process or from the distillery.
With anCnoc “Bricks”, it was the distillery’s history itself that inspired him. Peter Arkle explains, “I have loved working with anCnoc and am very proud of our latest limited edition. The distillery at Knockdhu is such a great place and I had a fantastic time visiting there. This particular illustration for me really shows the heart and history behind the distinguished taste of the brand.” The name Bricks and correlating artwork was inspired by the brick walls of anCnoc’s Knockdhu Distillery, which first opened in 1894.
anCnoc “Bricks” is limited to just 1,000 cases beginning July 1 and according to Distillery Manager Gordon Bruce, “Bricks” has signature honey and lemon notes with a spicy taste of citrus, sherry and dark chocolate.
Entrepenuers everywhere are invited to join Russian Standard‘s new competition, Incredible Pursuits. According to Russian Standard, this competition is “a nationwide search for extraordinary innovators and game-changers setting higher standards.” See the full post »