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 »
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07.02.2013 | Erin Jimcosky
On Saturday, July 27th 9:30am-5pm, they will escaping the city’s summer fog for an afternoon filled with fantastic vino and all the vitamin D you can handle. You will be whisked away from the city by the bay for tasting of 4 premiere Livermore wineries. This event includes:
Today marks the first time since Prohibition that homebrewing has been legal in all 50 states. It’s hard to believe that all of this time it has been illegal to produce your own beer at home in Alabama and Mississippi, but thankfully that has recently changed. Below is the press release from the American Homebrewers Association:
Today, homebrewers can legally brew in every state in the country, as recently passed homebrewing legislation takes effect in Mississippi, according to the American Homebrewers Association (AHA).
Homebrewing was federally legalized in 1978 for the first time since Prohibition made it illegal in 1919. However, regulation of alcohol is predominantly left to the states. In 2013, Mississippi and Alabama—the last two states remaining with laws against homebrewing—passed legislation to permit beer brewing at home. Alabama’s law went into effect immediately after the Governor signed the bill on May 9. See the full post »
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07.01.2013 | Brian Kropf
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.
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06.28.2013 | Erin Jimcosky
Nothing makes a Hungry Mutineer happier than a delicious meal paired with fine beverage. At Seattle’s latest hotspot Von Trapp’s on Capitol Hill they serve hearty German and Central Eurpoean fare along with delicious German and German-style brews. One of Chef Pete Fjosne’s favorite pairings is Helles Lager with his recipe for Hungarian goulash. The Helles Lager is so refreshing against the rich creamy spice of the goulash making for a satisfying combination. Pick up some Helles Lager and give this recipe a whirl to see what the fuss is about. See the full post »
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06.28.2013 | Erin Jimcosky
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.
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06.26.2013 | Brian Kropf