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Hungry Mutineer: Ein Zwei Dry with Prawn and Fresh Herb Salad

FoodWine

EINS ZWEI DRY

Riesling is a largely misunderstood wine here in the U.S.. For years we have only had access to cloying syrupy brands that don’t pair well with your tastebuds, much less your dinner. All that is changing as drier varieties begin their slow trickle into the country. In fact, contrary to what we see in the U.S., sweet rieslings are produced far less in Germany, as the German palate tends to favor dry wines. See the full post »



Inman Family Wines Recipe: Crab & Scallop Cakes

FoodWine

photo

Recently, I had the opportunity to meet Kathleen Inman, general manager and winemaker for Inman Family Wines at a wine pairing dinner at the Slanted Door in San Francisco. Her wines are extremely food friendly with little oak, and go down easy. Kathleen has shared her recipe for Crab & Scallop Cakes with us here, and suggests pairing her Endless Crush brut rosé with it for a light and festive meal. Check out the recipe and read what Kathleen had to say about “Endless Crush.” See the full post »



Cocktail Friday: Garden of Good and Evil

Spirits

GoodandEvil

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.

This week we have a recipe from Sahil Meta bartender at Boston’s Estragon tapas bar, and finalist in the 2012 Luxardo Cocktail Cup. In this cocktail, Sahil combines smokey, fresh, and sweet for a complex and delicious cocktail. Check it out, and start your weekend off right.

Garden of Good and Evil
1.5 oz mescal (Del Maguey, Vida)
1 oz falernum (Velvet)
0.25 oz Angostura bitters
0.5 oz fresh lime juice
3 slices of cucumber

Muddle two slices of cucumber with the remaining ingredients. Shake with ice and double strain into a rocks glass filled with fresh ice and prepared with a half-rim of celery salt. Garnish with a slice of cucumber.



Vodka Heist?

Spirits

You may have heard about the recent vodka heist in Miami, where 1 million dollars in vodka was taken by some well informed thieve. Here at Mutineer HQ, we got to chatting about what fine beverage we’d risk a trip to the big house for. Here is what we came up with. See the full post »



Aperitivo Italiano Cocktail Spotlight: Royal Fizzbov

Spirits

Our last cocktail in our series highlighting cocktails featured at Spirit of Italy’s Aperitivo Italiano is the Royal Fizzbov featuring Zabov Liqueur, an incredibly unique liqueur made with sugar, fresh milk, fresh eggs and Italian brandy. Add this to some gin, key lime mix, Prosecco and ginger beer and you have yourself a Royal Fizzbov.

Moccia

Try this cocktail and the rest we’ve featured today at Aperitivo Italiano at Tales of the Cocktail.

Royal Fizzbov
3⁄4 oz. (22ml) Zabov Liqueur
1 1⁄2 oz. (45ml) Gin
1 oz. (30ml) Key Lime Mix (lime juice/condensed milk 1:2)
Fill up with Prosecco and Ginger Beer (2:1)

Method: Shake first four ingredients with ice then strain into a Fizz tumbler and fill up with sparkling wine and ginger beer.

Garnish: Crystallized ginger and Luxardo cocktail cherry.

Glass: Fizz tumbler.



From the Jungle to the Cocktail: The Amazing History of the Pineapple

Spirits

Dean Callan Monkey Shoulder pineapple pic 2

Monkey Shoulder Global Brand Ambassador Dean Callan on his passion for pineapples.

I’m on a mission… to re-instate the pineapple in bars and on cocktail menus across the world.
My quest was inspired by a visit to Cienfuegos, a brilliantly garish Cuban-inspired rum joint hidden away above a sandwich shop in New York’s East Village.

A friend and I ordered the Isle of Manhattan Fizz, a rum and gin punch with coconut, lime, soda and one of my all-time favourite cocktail ingredients – pineapple.

It got me thinking – why don’t we see many pineapples in bars these days? How did this fruit, once considered a symbol of status and hospitality, become so neglected by bartenders?

A few months later, the subject of pineapples came up again in conversation with my good friend, Jake Burger, the man behind the infamous Pina Colada pineapple-inspired Penis Enlarger cocktail. As the drinks flowed, we made a pact – let’s bring the pineapple back.

The next day the words of the great Ernest Hemmingway were ringing round my head – “Always do sober what you said you’d do when drunk” – and our mission to promote pineapples was under way.

Fast-forward to today and we’ll be singing the praises of this wonderful fruit at Hotel Monteleone on the opening day of Tales of The Cocktail.

Since tribesmen first discovered pineapples in the Brazilian jungle thousands of years ago and fermented them to make their own early alcoholic drinks, this tropical fruit has travelled on an amazing journey.

We’ll look at how Columbus first encountered pineapples in the 15th century and how this strange-looking fruit captivated his sailors who would often disappear into the jungle for days to gorge on them.

We’ll explore the little-known fact that, as pineapples were shipped back to Europe and America, this rare tropical fruit became a prized symbol of hospitality and status. And how it gradually slipped from the top of the food chain at the hands of the canned food industry.

There’ll be cocktails too of course – we’ll be creating some classic and new pineapple-inspired drinks to show how to make the best of its flavours.

And if you’ve ever wondered what the story is behind cheese and pineapple on a stick – we’ll tell you all about it (warning: this may involve the use of swords!).

Come and join us on our mission to support the not-so-humble pineapple.

Dean Callan and Jake Burger will present ‘The Pineapple, a Symbol of Hospitality’ at Tales of The Cocktail at the Queen Anne Ballroom, Hotel Monteleone, Wednesday 17th July, 12:30pm-2pm.

Click here to buy a ticket for the event.



Aperitivo Italiano Cocktail Spotlight: Casanova Cocktail

Spirits

The sixth cocktail in our series highlighting the cocktails to be featured at Spirit of Italy’s Aperitivo Italiano at Tales of the Cocktail is the Casanova Cocktail featuring Varnelli Anice.

Varnelli

This cocktail brilliantly pairs Varnelli’s Anice liqueur against pear flavored vodka, elderflower liqueur, fresh lime juice, and creole bitters. It is as refreshing as it sounds.

Be sure to try it at the Spirit of Italy’s Aperitivo Italiano event Wed 7/17 at Tales of the Cocktail.

Casanova
¾ oz. (22ml) Varnelli Anice
1 ½ oz. (45ml) Pear-flavored Vodka
½ oz. (15ml) Elderflower Liqueur
1 oz. (30ml) Fresh Lime Juice
3 Dashes Creole Bitters
2 Wedges of Bartlett Pear

Method: In a mixing glass place the pear wedges and muddled them. Add the rest of ingredients and shake with ice. Double strain into a cocktail glass.

Garnish: Dehydrated pear slice and star anise floating atop.



Aperitivo Italiano Cocktail Spotlight: The Moretta Cocktail

Spirits

The fifth cocktail in our series highlighting the cocktails to be featured at Spirit of Italy’s Aperitivo Italiano at Tales of the Cocktail is The Moretta Cocktail featuring Luxardo Maraschino.

Luxardo

The Moretta Cocktail combines equal proportions of Luxardo Maraschino, Calvado, Fruit Cup N°1 Liqueur, and Dry Oloroso-style Sherry, with a dash of celery bitters, creating a truly unique cocktail.

Be sure to try it at the Spirit of Italy’s Aperitivo Italiano event Wed 7/17 at Tales of the Cocktail.

The Moretta Cocktail
¾ oz. (22ml) Luxardo Maraschino
¾ oz. (22ml) Calvados
¾ oz. (22ml) Fruit Cup N°1 Liqueur
¾ oz. (22ml) Dry Oloroso-style Sherry
Dash of Celery Bitters – optional

Method: Pour the ingredients in a mixing glass and stir with ice. Strain into a coupe glass.

Garnish: Apple, cucumber and sprig of mint.



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