Each week Mutineer reaches out to a professional in the beverage industry for a tip they would like to share with our readership. This week we reached out to H. Joseph Ehrmann, Proprietor of San Francisco’s Elixir, for advice on building a cocktail menu around seasonal ingredients.
Human beings are fascinated by ritual. Religious services, rites of passage, and – if the current revival is any indication – cocktails.
Maybe it touches on some sort of fascination with the mystical, but absinthe, with its dark mythology, milky transformation and intoxicating power, has all the trappings of a paranormal ceremony.
Human beings are also fascinated by fire. Given this, one can imagine the allure of the absinthe service at Monterey’s Restaurant 1833. As the name suggests, the space was built in 1833, and has lived several lives since its inception. It’s been a home, an apothecary, and the location of California’s first kiln. The space is also said to be haunted. Historical and slightly otherwordly? Of course it’s hot.
Here at Mutineer HQ, we feel it is our responsibility to support and encourage beverage entrepreneurs in their efforts to bring something new to the industry, and over at Kickstarter, there are a lot of beverage minded people trying to get their businesses off the ground. Here is one of our favorites at the moment.
This week we’ve chosen to spotlight Sia Scotch Whisky as our favorite Kickstarter project. Carin Castillo began Sia with the desire to challenge perceptions that Scotch is a stuffy man’s drink. If you’d like to help in her quest, check out her project to learn more and donate to this exciting new beverage project.
Over the last decade Etsy has taken the world by storm, providing the do-ers and entrepreneurs of the world a virtual space to sell their handmade goods. Here at Mutineer we are big fans of Etsy, especially the beverage related products. We want to help spread the word about the products and the great people who make them.
This Week’s Pick:
Owl Wine Bottle Stopper
Why We Dig It:
Who wouldn’t love looking at that sweet little face every time they went to refill their glass?
Willowbend Cottage This shop has all kind of great wine bottle stoppers. You should definitely check it out.
The November/December 2012 Issue of Mutineer Magazine brings you:
William Grant & Sons is turning 125 years old and Mutineer celebrates the milestone with a look back at their storied past.
Travel to Germany this Christmas for recipes and beverage recommendations to celebrate your holiday Deutschland style.
Mutineer takes an exclusive behind the scenes peek at SOMM, the documentary that has wine lovers everywhere talking.
The November/December issue also includes:
What People Drink: Small Screen Network’s Colin Kimball
What People Drink: Firewater Partners’ Cornelius Geary
Beer Styles: Winter Ales
Classic Cocktails: Tom & Jerry Cocktail
+++ Soda Jerk: Neurobliss, American Cheese, Coffee: Geisha Coffee, Sake Renegade: Matured or Spoiled Rotten?, and much, much, more…
Chicago’s Clint Rogers of Henri won our Luxardo Cocktail Competition held in October at San Francisco’s Anchor Distilling Company. Our friends at Tenzing Wine & Spirits got together with Clint to show you how to make his winning cocktail, the Goat Town Swizzle.
Goat Town Swizzle
by Clint Rogers, Henri
1 oz Old Portrero Straight Rye Whiskey
.5 oz Luxardo Apricot
.33 oz Luxardo Fernet
.75 oz lemon juice
.5 oz homemade orgeat*
“minted” crushed ice**
4 dashes Angostura Bitters
3 dashes Fee Bros. Orange Bitters
Garnish with wide spiraled lemon peel and sprig of fresh spearmint