Pirate Festival is a celebration of rum, beer, vodka, tequila, pirates and wenches with the best entertainment in Los Angeles. May 21, 2011 1pm – 5pm at Olympic Collection in west Los Angeles. Entrainment by the real pirates of the Caribbean Pirates for Hire and the #1 Band in southern California Adam’s Attic event benefits the Children’s Tumor Foundation.

Join Mutineer Magazine, Firestone Walker Brewing Company, Ballast Point Brewing Company, Breakaway Spirits Company and Beer West Magazine as we sponsor this event to benefit the Children’s Tumor Foundation.

Tickets are $25 each. Visit the event website to purchase.

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Leap Year Cocktail. The Leap Year Cocktail was created in London on February 29, 1928 for a special leap year celebration. First found in the Savoy Cocktail Book, the “cocktail was created by Harry Craddock for the Leap Year celebrations at the Savoy Hotel, London, on February 29, 1928. It is said to have been responsible for more proposals than any other cocktail ever mixed.”

You can’t argue with a track record like that and I will be eagerly awaiting the next leap year celebrations.

Barrel aged and special treatment beers are nothing new to Stone Brewing Co … if you just so happened to be at the right place at the right time somewhere around the country that Stone has toted kegs of the elusive beer to. Today, that will change as Stone announced that they will begin bottling and releasing barrel aged and special treatment beers in their Quingenti Millilitre series. Quingenti Millilitre means 500 millimeters and as such the beers will be seen in 500ml cork and caged bottles. This is great news as bourbon barrel aged Imperial Russian Stout and Old Guardian Barley Wine aged in red wine barrels were incredibly difficult to find … well, unfortunately this won’t make them much easier to find. Due to the scale of Stone’s distribution and how many barrels and much space in the warehouses it would take for this to see distribution, Stone will only be releasing a very small amount of bottles for each release and in order to find yourself the proud owner of one you’ll need to visit Stone Brewing World Bistro & Gardens in Escondido, California.

The first release will be Ken Schmidt / Maui / Stone Kona Coffee Macadamia Coconut Porter aged in bourbon barrels. One of my favorite beers from 2009 and now aged in bourbon barrels? Count me in. Sadly, only 672 bottles of it will be released and if they impose even just a two bottle limit per person, not even 350 people would see this wondrous beer set to be release around July.

Other beers to be on the look out for are Old Guardian in red wine barrels, Old Guardian in rye whiskey barrels as well as 2011 Stone Imperial Russian Stout & 2011 Stone BELGO Anise Imperial Russian Stout that are already resting in a variety of barrels.

Be sure to follow Stone’s Facebook and Twitter for the most up to date information on upcoming Quingenti Millilitre releases.

Want to serve your country? Why not serve beer for the Department of the Army as a brewmaster. Yes, that’s right … the Army Installation Management Command of the Department of the Army is looking to hire a brewmaster in Fort Sill, Oklahoma. I guess when I enlisted I either missed the memo or this job wasn’t available, but one lucky person in Oklahoma will be brewing beer for the United States Army and be responsible for:

• Planning and managing the day-to-day operation of a brewery.
• Preparing and/or overseeing the preparation of beer following and creating recipes.
• Developing operating budget, identifying labor, equipment and supply cost elements.
• Controlling pricing, beer production methods and techniques. Supervises assigned staff.

And who doesn’t want to be a brewmaster? But at $22,000 a year and no benefits, it certainly isn’t as glamorous as it may sound.

A couple of weeks ago our motley crew of Mutineers from Washington to Virginia descended upon Murphys, California for the first annual Mutineer Magazine Staff Retreat. We tasted wine, played bocce and strengthened bonds over long meals and forty-two year old Scotch. It was a great weekend and I am excited to share some of it here with you.

Raising a glass at the Tanner Vineyards Tasting Room. The Syrah and Viognier here were just lovely, though a little dangerous on my empty stomach.

The historic Murphy’s Hotel.

Mutineers Brian, Julie and Ryan getting their bocce on.

Ashley Teplin of Media-ANT doing her part to secure victory for the women’s team. She also makes a mean pan of shiitake laced breakfast potatoes.

Mutineers walking the trail to Natural Bridges just outside of Murphys, California.

Friend of Mutineer Corbie and Mutineer design wizard Julie looking for creatures.

The Aphrodisiac cocktail, an intoxicating blend of sparkling wine, hibiscus, coriander, anise and ginger from Mineral.

Some fellow Mutineers have been living in Murphys since last September. If I’ve heard about one thing since they arrived, it has been the vegatarian restaurant Mineral. The thing that intrigued me about this restaurant is that only one of the guys is vegetarian and yet, they all rave about it. I knew that if a group of bacon loving young men loved this place, than it must be somewhere worth checking out. On our last day in Murphys, my Editor in Chief Alan set up lunch for me, Phil our designer Julie and her boyfriend Ryan. I have to tell you, that this is one of the best meals I have ever had the pleasure to sit down to.

Also, this is not a review, simply an account of one incredible lunch.

The Cherry Bombs were my second favorite dish of the meal. I can’t find a proper description, but as far as I could tell it is chile and cheese that has been battered, fried, topped with a cherry and served with balsamic jam. That description seems too simple. I feel like something as vibrant and exciting as this was deserves to be written about with neon and punctuated with sparklers.

The cheese and cracker plate consisted of delicious thin toasts served with Bellwether Farms Crescenza, olive oil and olive dust. It was creamy with lovely bitter olive notes and the toasts had a pleasing snap.

This Kumquat Sparkler was just delicious. I wish I knew what was in it, because I think I’d like to make it at home.

Continue Reading »

Once upon a time, in a land known as Paso Robles, there was a little craft brewery called Firestone Walker. They made beer. And by making beer, they made people happy.

One day, in addition to making beer, Firestone Walker also made a decision. They decided to throw a party -  a party celebrating some of the best barrel-aged brews coming out of California. This made people really happy.

So on Friday, April 8, Ballast Point, Russian River, The Bruery, New Belgium, Stone and Lost Abbey all converged on Historic Santa Margarita Ranch, and poured their finest for the people. Rich and malty, frothy cups of barrel-aged bliss.

No one expected the 32 degree nighttime lows, so there was rejoicing throughout the land at the abundance of bourbon. Oh, the bourbon. Buffalo Trace, Eagle Rare, Makers Mark, Jim Beam, Woodford Reserve, Knob Creek, Blanton’s. A delicious spread of barrel-aged, 51% corn goodness.

Party-goers were also treated to Paso port wines from Roxo Cellars, Cass Winery, Paso Port, EOS, Eberle and Le Vigne. A selection of cigars was available for purchase, to really help revelers feel like royalty.

And then there was food. Artisan, Mee Heng Low Noodle House, The Grill at Avila Beach Resort, Novo, Buona Tavola.

It was like a dream come true.

And we lived happily ever after (at least ’til the morning hangovers kicked in…).

The Kentucky Derby is just a day away and that means it’s time to bust out some Mint Juleps. The Mint Julep has been associated with the Kentucky Derby since 1938 and now nearly 120,000 of the tasty cocktails are served over the two day race. Watch as Robert Hess, cocktail cocktail extraordinaire from Small Screen Network’s The Cocktail Spirit schools you on the drink and teaches you how to make it.

Be sure to visit The Cocktail Spirit to learn how to properly make every classic cocktail under the sun.

With Cinco de Mayo coming up, what better way to celebrate it than with tacos? …. and TEQUILA! I’ll be in the heart of Tequila country on Cinco de Mayo in Guadalajara, Mexico so I’m sure I’ll have my fill of both, but I’m glad to see that the people at Espolón Tequila have their minds in the right place as well. Espolón asked three of the best mixologists from New York, Los Angeles and San Francisco to come up with a tequila-based cocktail to be paired with an offering from one of their local taco trucks. The drink and taco recipes can be found below.

Cocktail Recipes

Bebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee Liqueur
.5 oz. Lustau Dry Amontillado Sherry – Los Arcos
Lemon Peel

Directions:
Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.

Background:
Famed mixologist Eric Alperin created this cocktail to compliment a taco truck trend made famous in Los Angeles—the Korean-style BBQ taco. The subtle, smoky flavors of this cocktail pair exceedingly well with hearty pulled pork, while the mildly sweet seasoning of the meat is echoed in the additions of coffee liqueur to the cocktail.

This cocktail could also pair exceptionally well with a classic ground beef taco, seasoned with just a hint of cumin.

Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco
1.5 oz. Espolón Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice

Directions:
Combine all ingredients in a 16 oz. cup of ice and stir.

Background:
H. Joseph Ehrmann set out to create a cocktail that was simple, refreshing and truly matched the look and feel of El Tonayense Taco truck—one of San Francisco’s most visited mobile hotspots. Created in the style of the “Ginger Mule,” Ehrmann has substituted Sidral Mundet, a popular apple-flavored, Mexican soft drink, for traditional ginger beer. The flavors create a light and drinkable cocktail, perfectly paired with the complex citrus notes of the Pollo Asado Tacos at El Tonayense Taco Truck.

Bucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig

Directions:
In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Background:
Adam Schuman, beverage director for NYC’s Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. If there was any doubt that Chocolate Bitters, tequila, ginger syrup and, yes, beef tongue go together, whip out your shaker and call up El Diablo Taco truck for an order of their signature Braised Tacos de Lengua. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet, slightly sour Bucking Borracho cocktail.

Taco Recipes

Slow-Cooked Pulled Pork Tacos
Los Angeles, CA
Makes 6 servings

Ingredients:
2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Directions:
Heat oven to 300° F. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder. Spoon the sugar over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and seal edges tightly. Place in a baking dish and roast until fork-tender, about 4 hours. Let cool. Unwrap the pork, and pour juices into separate container. Use a fork to shred the pork, placing shredded pieces in a large bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture. Spoon pork mixture onto individual tacos and wrap. Garnish with cilantro leaves and lime.

Pollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA

Ingredients:
2 lbs. boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste

Directions:
Combine chicken, orange juice, pepper, garlic salt and salt in a bowl. Refrigerate and let marinate overnight. Sauté chicken in a hot pan until cooked through. Dish into taco shells and garnish with your favorite toppings.

El Diablo Braised Tacos de Lengua
El Diablo Taco Truck
Brooklyn, NY
Makes roughly 7-8 tacos

Ingredients:
½ beef tongue, cleaned
2 ½ cups water
2 cups beef stock
½ white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
½ cup chopped cilantro
½ bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Lime
Corn Tortillas
Salsa

Directions:
Season beef tongue generously with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark beer to sautéed vegetables and bring to boil. Add beef tongue and chopped cilantro to a heavy pot and salt to taste. Simmer covered until tender, turning tongue once. Braise for about 3 hours. Cool uncovered in broth. Remove tongue and cut into 1/4-inch slices. Dress with queso fresco, onions, cilantro and a wedge of lime. Serve on a corn tortilla and top with salsa.