• Slide 2
  • Slide 4

Double A Lounge Launches Cocktail Alphabet Challenge


Double A

Chicago bartenders have been pulling out unique bottles and bitters for a while now, but what about really obscure ingredients—like alfalfa, for example? That’s the premise of Double A’s new A to Z Cocktail Challenge, in which tipplers present bartender Paul Sauter with a different, unexpected ingredient each week. You can submit an ingredient with the letter of the week via Twitter with the hashtag #DoubleA-Z and then bar staff select which suggestion they want Sauter to use. The challenge kicked off last Wednesday, when Sauter tackled his first ingredient: alfalfa.

He decided to add the plant to a shaker along with cynar, honey thinned with hot water, fresh lemon juice, an egg white, and Cointreau. Then he strained the mix into a glass and topped it with a dash of orange bitters and an alfalfa garnish. The drink, named Alpha Fi, had vegetal undertones from the alfalfa, which played nicely with the cynar.

I asked Sauter if there’s anything he’s afraid of being required to add to a cocktail, but he said he’s excited about the idea of working with unexpected ingredients.

“I want to use something where I have to go into the kitchen and ask, ‘how do I use this?’” he said. “I love getting into the kitchen when I can.”

The specialty cocktails are available each Wednesday and Thursday, and this week’s B cocktail will feature buttermilk. As of Monday evening, Sauter was thinking about doing a buttermilk pancake and maple syrup cocktail and calling it “Breakfast in Bed.”

Find out which ingredient is next by following Double A on Twitter @DoubleAChi. If you suggest the ingredient of the week—they’re currently looking for C ingredients—you’ll get a $25 gift certificate to Double A to go in and try the cocktail.

SF Cocktail Week Starts One Week From Today


San Francisco Cocktail Week

You heard that right, SF Cocktail Week is just one week away! This year’s SFCW will kick off with The Artisan Tasting at Anchor Brewing Company.

The Artisan Tasting

Location: Anchor Distilling, 1705 Mariposa St., San Francisco
Tickets: $45; $55 at the door
Explore the flavors of local creations with Anchor Distilling, as SFCW 2012 invites guests to discover this world of artisan spirits and food pairings.

At 6PM, there will also be a Spirited Supper at Michael Mina presented by Akvinta Vodka.

Hosted by: Bar Manager Carlo Splendorini
Location: Michael Mina, 252 California St., San Francisco
Tickets: $100.00 (tax and gratuity not included)

Want to win a pair of tickets to The Artisan Tasting? Check out our Facebook for info how!

For a complete lineup of events, visit sfcocktailweek.com. For up to the minute information, be sure to follow SFCW on Facebook and Twitter.

Comments Off on SF Cocktail Week Starts One Week From Today 09.10.2012 |

New York’s Prohibition Bakery


Prohibition Bakery

Mojito Cupcake

Those of you who read my column Hungry Mutineer know that seeking new combinations of booze and food is one of my life’s pursuits. I’ve always got an eye out for like-minded people and I believe I’ve found two.

In NYC there are two young women with the spectacular idea of opening a boozy cupcakery. Prohibition Bakery opened last week and are serving up inspired flavors such as Scotch & Cigar and Pretzels & Beer. Pretzels & Beer! They also create personalized cupcakes using your favorite libation. I want to go here so badly I can taste it, but sadly I live on the west coast. If you go please be sure to report back to me, I have to know if these are as incredible as they sound.

Visit Prohibition Bakery at 9 Clinton Street, New York, NY

Visit their website for more information http://www.prohibitionbakery.com/ or find them on Facebook.

Comments Off on New York’s Prohibition Bakery 09.07.2012 |

Mutineer Magazine Issue 25 Preview


Mutineer Magazine Issue 25

The September/October 2012 Issue of Mutineer Magazine brings you:

Mutineer Interview: The Alström Bros

BeerAdvocate, a name synonymous with the craft beer movement, has played an integral part by creating the world’s largest online craft beer community and monthly print magazine. We sat down with co-founders and brothers Jason and Todd Alström to discuss all things beer.

GABF Survival Guide

Words can’t put on paper to describe how awesome the Great American Beer Festival is … but we’re going to try our best. Craft beer fanatics from around the country and world make the pilgrimage to Denver each year to attend North America’s biggest craft beer festival and we’ve got the goods on all you need to know about it.

The Bernsteim Theorem

Mutineer Erin Jimcosky contemplates the formula to fine beverage success in the restaurant world with The Bernstein Theorem. Visit man Sondra Bernstein’s famed wine country restaurants and see what can happen with a little attention to detail.

Hungry Mutineer: Trick or Treat

Halloween is just around the corner. Soon, you’ll feel the urge to pull out the old Leatherface mask to frighten loved one and the elderly. It’s also a time to indulge in a sugary treat or two. As you do, don’t forget the booze with these terrifyingly tasty treats made just for grown-ups.

The September/October issue also includes:

What People Drink: Russian River Brewing Company’s Vinnie Cilurzo
What People Drink: The Vegan Vine’s John Salley
What People Drink: Brookston Beer Bulletin’s Jay Brooks
Beer Styles: Extreme Beers
Classic Cocktails: The Mai Tai Cocktail
DIY: Simple Syrup
+++ Soda Jerk: Tomato Beer, Hoja Santa Cheese, Coffee: I Quit, Sake Renegade: Old, New and Unconventional, and much, much, more…

Comments Off on Mutineer Magazine Issue 25 Preview 09.05.2012 |

Mutineer Magazine’s Luxardo Cocktail Cup Finalists Announced [Updated]


Luxardo Cocktail Cup

After much anticipation, the finalists for Mutineer Magazine’s Luxardo Cocktail Cup are in! Congrats to all the finalists, and we’ll see you in San Francisco in October!


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.

Los Angeles:

Bourbon Bunny Maker
by Joel Black, Ford’s Filling Station

Cocktail Ingredients:

1.5 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey

.25 oz fresh lemon juice

.75 oz Luxardo Apricot
1 oz fresh carrot juice

1 oz chamomile tea

Preparation Instructions:
Build in a shaker. Add all ingredients and one scoop of cracked ice. Shake nice & easy. Dump into a highball glass. Add ice for proper wash line. Garnish with 2 – 1″ length x 1/4″ thick carrot sticks. Garnish with 1 chamomile flower (fresh when in season, dried when out of season).


Una Oportunidad
by Andrew Friedman, Liberty Bar

Cocktail Ingredients:

1.5 oz Chinaco Añejo
.5 oz Luxardo Apricot

.25 oz Luxardo Fernet
.25 oz fresh lemon juice

.25 oz simple syrup

dash Liberty House Lemon Bitters

dried apricot wheel

Preparation Instructions: 
Add all liquid ingredients into shaker tin, shake the hell out of it and pour into Glencairn Glass. Garnish with Apricot Wheel.


Annegato al Luxardo
by Nathan Gerdes, Kask

Cocktail Ingredients:

1 oz Luxardo Amaro Abano
1.5 oz Oblique Cold Brew Coffee 

.5 oz Imbue Petal and Thorn

.5 oz half & half

.25 oz rich demerara syrup (2:1)

7 drops vanilla extract

Preparation Instructions:
Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain into a coupe glass. Serve up. Garnish with a piece of shaved dark chocolate.


A Tale of Two Cities
by Sahil Mehta, Estragon Tapas Bar

Cocktail Ingredients:

.5 oz Luxardo Amaro Abano
.5 oz Luxardo Maraschino

.5 oz Luxardo Amaretto di Saschira
.5 oz fresh lemon juice

.5 oz egg white

Luxardo Original Maraschino Cherry for garnish
Lemon peel for garnish

Preparation Instructions: 
Add the first five ingredients to a mixing glass and shake for ten seconds. Add ice and shake for 30 seconds. Double strain into a vintage cocktail glass or an old fashioned glass. Garnish with cherry and lemon peel.

New York City:

Dirty Martinez
by Aaron Polsky, Neta & Amor y Amargo

Cocktail Ingredients:

1.5 oz Junipero Gin

.5 oz Cocchi Vermouth di Torino

.5 oz Luxardo Amaretto di Saschira

.25 oz Luxardo Fernet
3 dashes Luxardo Maraschino

6 drops Bittermens Burlesque Bitters

orange twist (garnish)

Preparation Instructions:
 Combine ingredients, stir. Strain neat into chilled single old-fashioned glass. Express Orange twist over cocktail.

San Francisco:

Canevari Cocktail
by Darren Crawford, Bourbon & Branch

Cocktail Ingredients:

2 oz Old Portrero Straight Rye Whiskey

1 barspoon Luxardo Fernet
1 barspoon Luxardo Amaretto di Saschira

1 barspoon Luxardo Maraschino
1 barspoon Gomme
1 dash Orange Bitters

1 dash Angostura Bitters

5 sprays Luxardo Anisette
lemon peel

Preparation Instructions:
 Chill an Old Fashioned Glass with ice and set aside. Place all ingredients except the Anisette and lemon peel in a mixing glass, add cracked ice, and stir until well chilled and diluted. Dump the ice from the glass and spray a fine mist of Anisette to completely coat the inside. Pour in the diluted cocktail from the mixing glass and garnish with a lemon peel, making sure to express the oils over the surface of the drink. Discard the peel. Smile! Enjoy!

Mutineer Magazine Announces New Editor-in-Chief and Publisher


Mutineers Brian and Alan Kropf

Brian Kropf (L) and Alan Kropf (R). Photo by Matthew Noel.

Dear Thirsty Friends,

Everything is about to change…in a most mutinous way.

After 4 years, 24 issues and 1,936 pages of gloriously inspired fine beverage awesomeness, the vision and success of Mutineer cannot be contained in a single print publication. Building on the hard work of our tirelessly dedicated team and the enthusiastic support of our readers and the beverage industry, we are excited to be expanding soon, which will allow us to continue to grow and realize the full potential of the Mutineer vision in all of its glorious splendor.

Effective September 1, Mutineer Magazine’s Managing Editor, Brian Kropf, will take over the duties of Editor-in-Chief. I am supremely confident that Brian will not only uphold the values and standards that have come to define Mutineer, but take them to dizzying new heights. Also effective September 1st, Erin Jimcosky will become Publisher. Erin began at Mutineer Magazine as Food Editor and has since become a pillar of leadership in our rebel operation and a steadfast steward of the Mutineer vision.

There has never been a more exciting time in modern beverage culture, this much we know. It’s a full scale revolution of the highest order, and it’s still in its infancy. As the beverage industry landscape changes in step with the evolution of drink consumers, new doors will open and opporuntiies appear, and I personally can’t wait to see what happens next.

It has been a grand and glorious journey thus far, and we’ve only just scratched the surface of what’s possible in beverage culture. All of us at Mutineer are so thankful for all of the support we’ve received, and we are humbled to be a part of your fine beverage experience. We’re still just getting started, and we appreciate you coming along for the ride.


Alan Kropf

“…Mutineer was born from the loins of raw passion, blind optimism and reckless resolve. The Mutineer is based on the idea that the world of wine, beer, spirits, and all fine beverages has somehow been perverted within the void that exists between maker and drinker. This is a void that has overstayed its welcome, and it is a void that has now found itself in our crosshairs.”
– Alan Kropf, Letter from the Editor, Mutineer Magazine No. 1

The Balvenie to Release DoubleWood 17 Year Old


The Balvenie Doublewood 17 Year Old

In celebration of The Balvenie’s David Stewart, the longest serving Malt Master in the business and who has worked at The Balvenie since 1962, The Balvenie is releasing The Balvenie DoubleWood 17 Year Old. David Stewart has been credited with creating the first whisky to be finished in a barrel other than the one it matured in, a common practice today, with his DoubleWood 12 year old which aged in traditional oak whisky casks and was then fished in first fill European oak sherry casks. To commemorate his 50th year, The Balvenie is adding DoubleWood 17 Year Old to their range to be regularly released.

According to the press release, “During its many years maturing in American oak whisky casks, the DoubleWood 17 Year Old takes on soft sweet vanilla notes. During its shorter period of maturation in the European oak sherry casks, DoubleWood 17 Year Old takes on rich spicy flavors, which add depth and fullness of flavor.’

The Balvenie Doublewood 17 will be released at 43% ABV/86 proof and will be available this October at a cost of $129.99.

Comments Off on The Balvenie to Release DoubleWood 17 Year Old 09.04.2012 |

Mutineer Magazine’s Luxardo Cocktail Cup Finalists to be Announced on Tuesday


Luxardo Cocktail Cup

The seven finalists of Mutineer Magazine’s Luxardo Cocktail Cup will be announced on Tuesday, September 4. The finalists were scheduled to be announced today, but additional time has been requested by the judges.

In the meantime, please check out all of our talented bartender finalists using the links below:

San Francisco
New York
Los Angeles

Comments Off on Mutineer Magazine’s Luxardo Cocktail Cup Finalists to be Announced on Tuesday 08.29.2012 |

Page 46 of 237« First...102030...4445464748...607080...Last »

Copyright Wine Mutineer, LLC © 2015