• Slide 2
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The Homebrew Chef Sean Z. Paxton’s Pumpkin Spice Cake with Vanilla Porter

BeerFood

Picture 3

Pumpkin Spice Cake with Vanilla Porter, could there possibly be a better combination of pumpkin and beer? I squealed like a little girl when I ran across this recipe from the zen master of beer cuisine The Homebrew Chef a.k.a. Sean Z. Paxton. I have never had a recipe of Sean’s that didn’t impress, and this is no exception. Give it a whirl, you won’t be sorry.

Get the recipe here: http://www.examiner.com/article/pumpkin-spice-cake-with-vanilla-porter



Beverage Kickstarter Of The Week: The Brew Gentlemen Beer Co.

Beer

Here in the heart of The Mutiny, we are always stoked to hear about something new in the world of fine beverage. Over at Kickstarter, there are a lot of beverage minded people trying to get their businesses off the ground, so we decided to spotlight some of our favorites. This week we’ve chosen The Brew Gentlemen Beer Co. They only have 13 days to go on their project, so check out their page to learn more and donate to an exciting new beverage project.



Mutinous Ticket Giveaway : San Francisco Independent Spirits Expo

Spirits

Indie Spirits Expo

Calling all Mutineers! Do you live in the Bay Area or plan to be here on the 14th of November? If so, you’re in luck as the good people of the Indie Spirits Expo have two pairs of tickets they’d like to give to lucky Mutineers. To enter to win, simply follow Mutineer Magazine on Twitter or Facebook and post a message about why you want to attend the Indie Spirits Expo. Winners receive 2 VIP tickets to the San Francisco Indie Spirits Expo on November 14th, 2012

Check out the event at: Indie Spirits Expo

WHERE: Swedish American Hall
2174 Market Street, San Francisco

WHEN: Wednesday, November 14th, 2012

Winners will be selected at random.



Chicago’s Clint Rogers Wins Luxardo Cocktail Cup

Spirits

Luxardo Cocktail Cup

Photo by Phil Jimcosky / Mutineer Magazine

The inaugural Luxardo Cocktail Cup was held this past Thursday at San Francisco’s Anchor Distilling Co., as bartenders flew in from around the country to compete. With bartending gear in hand and their recipes perfected using Luxardo’s vast line of liqueurs, the competitors one by one presented their cocktail creations to the all-star cast of judges which included Matteo Luxardo of Luxardo; Francesco LaFranconi, National Director of Mixology & Spirits Educator of Southern Wine & Spirits; David King, CEO of Anchor Distilling; David Nepove, President of the USBG; and Brian Kropf, Editor-in-Chief of Mutineer Magazine.

The winner of the Luxardo Cocktail Cup was Chicago’s Clint Rogers, Spirits Director of Henri, with his Goat Town Swizzle. His win has earned himself a trip to Italy to visit Luxardo.

Runners up were Seattle’s Andrew Friedman in second place and New York’s Aaron Polsky in third place.

Congratulations Clint!

Goat Town Swizzle
by Clint Rogers, Henri

Cocktail Ingredients:

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


Preparation Instructions:
In a collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzzling” cocktail with stick until cocktail is blended and ice forms on outside of glass. Top with more “minted” crushed ice and garnish with lemon and mint. Serve with a straw.



*Homemade Orgeat:
 Soak 30 oz. of blanched almonds in water for 30 minutes.
 Drain water and add 18 oz. of fresh water along with 2 oz. of Mandorlo almond infused grappa.
– Seal container and let rest over night.
– The next day add contents to blender and puree.
– Drain through a cheese cloth.
– Take the remaining liquid and add 2 cups of sugar.
– Bring just to a boil and then remove from heat.
– Add 5 dashes orange bitters and 1 tsp orange flower water.
– Once cool whisk in 1 tsp of xantham gum to stabilize.

**Minted” Ice:
 Blend mint with water and add to pot.
– Bring to a boil until chlorophyll separates from mint.
– Add mint Chlorophyll to water and freeze in a shallow pan.
– When ready to serve break ice away from pan and crush ice in a clean bar towel.



Bartending Community Rallies Around Murray Stenson, How You Can Help MurrayAid

Spirits

Murray Stenson

Stuart Isett for The New York Times

Murray Stenson, a beloved icon of cocktail and beverage culture, has recently been diagnosed with a heart ailment that is preventing him from working and may require a very expensive surgery. The legendary barman who took home top honors as Bartender of the Year at the 2010 Tales of the Cocktail, who has mentored many of today’s best bartenders and is friends to even more, is in need of assistance to help him with substantial medical bills from the complications. In spectacular fashion, the cocktail and bartending community has surrounded him and in a movement that isn’t even two days old yet, has already raised in excess of $16,200 along with events and fundraisers planned for around the country.

Below are MurrayAid events that are confirmed. More events will be added as they are announced.

Seattle
Raising The Glass to Murray Stenson at Paratii Craft Bar
Saturday & Sunday October 27-28
Next Saturday and Sunday, October 27 and 28, Paratii Craft Bar will donate $2 for every cocktail they sell and $1 for every beer they sell.

MurrayAid Seattle @ Canon
Tuesday October 30
Details coming soon.

MurrayAid Seattle @ Zig Zag Café
Sunday November 4, 5pm-2am
Proceeds from the evening will be donated to the MurrayAid Fund. Please bring cash rather than credit–that will speed the distribution to the fund.

Portland
MurrayAid at Hale Pele
Thursday October 25, 5pm-1am
Proceeds from the evening will be going towards the fund, as well as an open Tip Jar for Murray.

What better way to help a great cause than by just ordering a cocktail, particularly one like The Last Word, the prohibition-era cocktail Murray is responsible for resurrecting. Can’t make it to an event? Visit MurrayAid for information on how you can donate.

Again, many more events will be added, so stay tuned. For bartenders, bars, or people looking to help, the MurrayAid Facebook Group is a good resource for up-to-date information, collaboration, and planning.

Murray, our thoughts are with you!



Celebrate Malort Tomorrow in Chicago

Spirits

Malort

It’s been described to me as tasting like “burnt hair” or “burnt carpet,” but despite its initial off-putting bitter taste, Chicagoans are crazy for Jeppson’s Malort. The Swedish wormwood liqueur is undergoing a Renaissance in Chicago, and is showing up in cocktails all over town and behind the bar everywhere from dives to high-end restaurants.

Saturday night is Malort Night at Paddy Long’s, where starting at 8 p.m. you’ll get to take $3 shots of Jeppson’s Malort, meet the owner Pat Gabelick, learn about the history of Jeppson’s Malort from historian Peter Strom, and participate in a slogan contest and a flavor description contest. Paddy Long’s also has a great beer selection, which is important because you’ll need to wash down the bitterness.

It’s only available in Chicago at the moment, although Gabelick told me that she’d love to start selling it in Wisconsin soon.

I’m a huge fan of Malort, and love the grapefruity bitterness that lingers for a long time on the tongue. It’s certainly not for everyone, but you can cut the bitterness by making my new favorite malort cocktail, a Malari—half malort, half Campari.

I’ll be back soon with a longer post on the history of Jeppson’s Malort, but in the meantime, if you live anywhere near Chicago, get yourself to Paddy Long’s tomorrow night.



The Luxardo Cocktail Cup Is Here

Spirits

Luxardo Cocktail Cup

After months of planning and preparation, the Luxardo Cocktail Cup is finally here. Presented by Mutineer Magazine and Anchor Distilling, seven of America’s best bartenders have arrived in San Francisco with the goal of winning the Luxardo Cocktail Cup and a trip to Luxardo in Italy. The competitors were asked to make an original cocktail using liqueurs from the Luxardo line to present to our cast of all-star judges–Matteo Luxardo of Luxardo; Francesco LaFranconi, National Director of Mixology & Spirits Educator of Southern Wine & Spirits; David King, CEO of Anchor Distilling; David Nepove, President of the USBG; and Brian Kropf, Editor-in-Chief of Mutineer Magazine.

Our finalists are:

Chicago:
Clint Rogers, Henri

Los Angeles:
Joel Black, Ford’s Filling Station

Seattle:
by Andrew Friedman, Liberty Bar

Portland:
Nathan Gerdes, Kask

Boston:
Sahil Mehta, Estragon Tapas Bar

New York City:
Aaron Polsky, Neta & Amor y Amargo

San Francisco:
Darren Crawford, Bourbon & Branch

Best of luck to all finalists. Stay tuned for the results!



The Cocktail Spirit With Robert Hess: The Harvest Moon Cocktail

Spirits

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Harvest Moon Cocktail. Robert explains the cocktail: “The December 1934 edition of Esquire Magazine includes a list of the ‘Top 10′ most popular cocktails. The list starts with an Old Fashioned, and ends with a Daiquiri. The rest of the drinks on the list are reasonably well known. One of them, The Harvest Moon, appears to be MIA for most bartenders. It is described as being an ‘applejack sour with orgeat.'”

The Harvest Moon Cocktail

  • 1 oz Apple Jack
  • 1/2 oz orgeat
  • 1/2 oz lime juice

Instructions

  • shake with ice
  • strain into a cocktail glass


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