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The Sixth Annual San Francisco Cocktail Week: September 17 – 23


San Francisco Cocktail Week

San Francisco Cocktail Week, the weeklong celebration of all things cocktails and liquid culture in the Bay Area, is just around the corner! The festivities, which will be held at multiple venues throughout the city, will include tastings, seminars, competitions, Spirited Suppers, and more, and Mutineer Magazine couldn’t be more proud to partner with them this year.

Below is a listing of main events for the 2012 San Francisco Cocktail Week. For complete lineup of events, visit sfcocktailweek.com For up to the minute information, be sure to follow SFCW on Facebook and Twitter.

Monday, September 17

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.

Tuesday, September 18

Spirited Food Trucks: A Pairing of Deliciousness
Location: SoMa StrEat Food Park, 428 11th St., San Francisco
Tickets: $45; $55 at the door (includes admission and drinks). Food can be purchased at trucks
Come out to enjoy the most unique pairing event of the summer! SoMa StrEat Food Park is known for it’s wide array of delicious treats, and now you can have that food paired with the best cocktails from around the state.

Wednesday, September 19

Best of the West

Location: Tradition, 441 Jones St.
Tickets: $45; $55 at the door
Back again for another year of lighthearted competition and a showcase of the best bartenders up and down the West Coast, Best of the West will bring together guest bartenders from San Diego to Vancouver with the best their city has to offer in hand.

Thursday, September 20

The New Parish, 579 18th St., Oakland
Tickets: $45; $55 at the door
We are going Back to the Future. . . to the TOTALLY AWESOME EAST BAY 80’s BASH! Where greed was good and we all wanted to be a member of the Brat Pack.

Friday, September 21

The Legends Awards
The Swedish American Hall, 2174 Market St., San Francisco
Tickets: $85; $95 at the door (includes admission to the After Party)

The 2nd annual Legends Awards will bring together a night of special table-side cocktails and punches, dinner and show for a 1960’s Vegas experience of joie de vivres and Bond style suave. Formal attire, gambling spirit and general Saturday night bravado!

Bols Genever Punch Crawl & Seminar
Starting at the Burritt Room (417 Stockton St., San Francisco)
Tickets: $25;none sold at the door

Scavenge & Punch crawl your way through some of SF’s craftiest cocktail bars presented by Bol’s Genever.

Saturday, September 22

Cocktail Melee
Cigar Bar & Grill, 850 Montgomery St.
Tickets: $35; $45 at the door
A free for all liquid experience in which all brands are presented equally in front of the consumers, and the public response will determine the product’s reception.

The California Altered State Fair by Jupiter Olympus
Location: Mission Dispatch, 1975 Bryant St.
$45; $55 at the door
From Carnival, to Bazaar, to State Fair, SFCW brings fun to every Saturday night. This is no voyeur event, so prepare to participate in all sorts of late-night silliness or nocturnal adventure.

Sunday, September 23

St. George Spirits: 30 Years to Life
St. George Spirits, 2601 Monarch St., Alameda
Tickets: $45; $55 at the door
St. George Spirits has been distilling craft spirits in the Bay Area since 1982. Thirty years in, with no parole in sight, they’re hosting a party that puts bartenders where they belong: behind bars!

Those Silly Brits, Fake Bobby Hill ID Good Enough To Buy Booze

Beverage News

Bobby HIll

In a sting operation in the whimsically-named Nottinghamshire, England, liquor stores #FAILED miserably in their age verification efforts when an 18 year old successfully bought fine alcoholic beverages using an ID with cartoon Bobby Hill’s picture and a stated age of 17.

From the article:

More than half of the 22 shops tested by the county council trading standards operation either served the teenager alcohol without asking for identification, or accepted fake ID, even though it identified that he was underage.

A total of seven stores failed to ask for identification and six checked his false ID card but still sold him the alcohol.

As a result of the poor performance by alcohol retailers, the local authorities are “considering using a child with a fake ID” to see if that inspires a more encouraging response. If it doesn’t, this writer is predicting authorities are likely to simply give up.

First Look: 10th Anniversary Samuel Adams Utopias


Samuel Adams 10th Anniversary Utopias

Samuel Adams is known for coining the term extreme beer and they changed our perception of what beer could be with beers like Millenium, Triple Bock and Utopias. Utopias, the beer known by many as being very expensive at a suggested retail price of $160 per bottle, is very unique. At 28-30% alcohol, it is certainly one to sip and should be treated like a cognac or brandy. Served at room temperature, 2 ounces of it is all that’s required and it can be opened and put back on the shelf, without the worry of it going flat as it’s uncarbonated. You also don’t need to worry about oxidation, as it has characteristics much like many liquors.

But Utopias might look a little different this year as Samuel Adams celebrates a milestone with 10th Anniversary Samuel Adams Utopias. The beer is a blend of liquids that spent time in many different barrels, some for as many as 19 years. After this is blended, Samuel Adams Utopias was aged in finishing barrels from Buffalo Trace Distillery, along with Tawny Port casks and Vintage Ruby port casks from Portugal and rum barrels from Nicaragua.

Only 15,000 bottles of the 10th Anniversary batch will be available at select specialty beer and liquor stores starting in November with a suggested retail price of $160 per bottle.

Hungry Mutineer Recipe: Gin Baked Beans


Gin Baked Beans

In issue 24 of Mutineer Magazine the Hungry Mutineer cooked with St. George Terroir Gin, featuring pulled lamb sandwiches with a blackberry gin sauce, a fresh herb cucumber salad and a gin and tonic slushy. The recipe for gin baked beaks didn’t fit on the page, so I decided to save it and share it with you here.

In this recipe the gin is a prominent part of the rich liquor the beans are simmer in. The flavor transforms from a bright and earthy drink into a luscious velvety sauce. Enjoy!

    Gin Baked Beans

  • 2 TBS. olive oil
  • 1 red onion, diced
  • 1 garlic clove, minced
  • 1 lb. smoked pork belly (slab bacon)
  • 2 c. dried cranberry beans, soaked overnight and drained
  • 1 c. gin
  • ¼ c. agave
  • ¼ c. balsamic vinegar
  • 4 fresh sage leaves, chopped
  • 1 fresh bay leaf
  • 1 tsp. dry mustard
  • sea salt, to taste
  • freshly ground pepper, to taste
  • water

Preheat oven to 275F.

Using an oven proof pot, sauté the onion in olive oil using a large pot over medium heat until brown, before adding the beans, pork belly and garlic. Add in the remaining ingredients, cover with water, bring the beans to a boil then reduce the heat after ten minutes. Place the lid and place in the oven for 8 hours, stirring occasionally and skimming the excess fat from the top. Check for salt and pepper before serving. Can be made ahead and reheated.

4th Annual COCHON Heritage Fire This Saturday


Cochon Heritage Fire

Returning for a fourth year is COCHON Heritage Fire, in Napa on August 25th, a smokey extravaganza of heritage breed meats, with sweaty chefs, hot fires and family-owned wines and beers. Brady Lowe, the founder of Cochon Heritage Fire ramped things up this year hosts the event outdoors at The River Terrace Inn in Napa on the Oxbow River. As always, there will be wood-fired whole animal theatre cooking and butchering. The line up of 14 chefs is a who’s who in the whole animal movement, including wine country chefs such as Sonoma’s John Stewart/Duskie Estes, zazu farm + Black Pig Farm; Lars Kronmark of CIA at Greystone; host chef Jordan Mackey of Cuvee Napa and Kim Wiss of Antica Napa. Visiting chefs include the ’12 Grand COCHON “King of Porc,” Jason Vincent from Nightwood in Chicago; Tim Goodell from Los Angeles’s Public Kitchen & Bar (Food & Wine magazine’s “Best New Chef”) and San Francisco based John Fink of The Whole Beast.

A curated selection of family-owned wineries, breweries and spirits, including Chase Cellars, Zacherle, Antica Napa, Colección Internacional del Vino, Magnolia Brewing, Anchor Brewing, Anchor Distilling and Templeton Rye will serve libations to pair with the fire-roasted dishes.

Tickets are $150 per person and are available at: http://cochonheritagefire.eventbrite.com/

Menu Highlights include:

– Lars Kronmark of the Culinary Institute of America at Greystone: Barbequed oysters in the shell; Tuscan-style beef “sushi” – made in honor of Dario Cecchini, the Tuscan Butcher.

– Dennis Lee of Namu: Smoked pork sausages roasted on the plancha

– Jason Vincent, Nightwood: albacore tuna fish tacos cooked over fire, with pasilla negra, avocado, fresh cows cheese, banana peppers and cilantro. Tuna from I Love Blue Sea

– John Fink, The Whole Beast: California Chinook Salmon, with black pepper caramel sauce, cooked on the custom “shark cage” on an oak and almond wood fire. Chinook from I love blue sea.

– Todd Spanier, King of Mushrooms: A whole-truffled pig from Early Bird Farms in Pescadero, studded with thousands of dollars of Perigord black truffles, and roasted whole over fire.

– Jordan MacKey, Cuvee Napa, Moroccan style lamb with harissa, yogurt and coriander, in a slider style gyro preparation with authentic Moroccan style flatbread, mint, tomato, and a fiery preserved lemon aioli

– John Stewart and Duskie Estes, zazu farm + restaurant, yogurt marinated Preston lamb w/ zasumac pita chips and Black Pig Bacon BLT’s

– Andrew Zimmerman, Sepia, jerked goat with Johnny Cakes with vegetable salsa.

– Ronnie New of Magnolia Brewery: Belcampo Chickens Cooked under a brick, with salsa verde.

Following Cochon Heritage Fire, the celebration continues next door at Restaurant Cuvee in Napa. The After Party is hosted by chef Jordan Mackey, and features an exclusive menu with items like plancha-fired shrimp & grits, BBQ Ribs and watermelon slaw, flights of select wines, brews and spirits. On Sunday, Jordan hosts the first-ever Heritage Hash Brunch, an elaborate feast featuring a menu of wood-fired plancha dishes including Heritage hash, farm eggs, Johnny Cakes and a heirloom Bloody Mary bar.


When: Saturday, August 25, from 3:30pm to 6:30pm

Where: Hosted at the River Terrace Inn, 1600 Soscol Avenue, Napa.

Information: www.cochonheritagefire.com

Tickets: Are $150 per person and are available at: http://cochonheritagefire.eventbrite.com/

Luxardo Cocktail Cup: Announcing the Seattle Semi-Finalists


Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Seattle for Mutineer Magazine’s Luxardo Cocktail Cup: Anu Apte from Rob Roy; Andrew Friedman from Liberty Bar; and David Nelson from Il Bistro.

The semi-finalists were selected by our Seattle judge Shalini Gujavarty of EATER Seattle, who will narrow down the list over the next week to a single finalist who will represent Seattle in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

DeLux Saffron Sandalwood
by Anu Apte, Rob Roy

Cocktail Ingredients:

1.5  oz No.3 Gin

.5 oz Luxardo Slivovitz

.5 oz Luxardo Maraschino
.75 oz fresh squeezed lemon juice

Barspoon of 2:1 cane syrup

1 egg white

3-4 strands of saffron

sprinkle of edible sandalwood powder

Preparation Instructions: 
Crack fresh egg white into mixing tin. Add saffron and all liquids except cane syrup. Dry shake (use Hawthorne spring if preferred) for about 8 seconds (discard spring if needed). Add sugar and fill shaking vessel with ice. Shake for approx. 10 seconds and double strain into a chilled footed rocks glass. Sprinkle edible sandalwood over the foam for aroma/garnish. Drink and be merry!

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.

Yellow Ferrari
by David Nelson, Il Bistro

Cocktail Ingredients:

1.5 oz D’aristi Blanc Rum
.75 oz Luxardo Maraschino
.75 oz lemon juice

.25 oz Liquore Strega
lemon twist

Preparation Instructions:
 Build all ingredients into a mixing glass. Add ice and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Luxardo Cocktail Cup: Announcing the Los Angeles Semi-Finalists


Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Los Angeles for Mutineer Magazine’s Luxardo Cocktail Cup: Joel Black of Fords Filling Station; Gina Kent from SoHo House; and Paul Sanguinetti from Rays and Stark Bar.

The semi-finalists were selected by our Los Angeles judge Billy Harris of Hanging with Harris http://www.smallscreennetwork.com/hangingwithharris/ on Small Screen Network http://www.smallscreennetwork.com/, who will narrow down the list over the next week to a single finalist who will represent Los Angeles in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

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).

Caffe Molto Corretto
by Gina Kent, Soho House

Cocktail Ingredients:

1 oz Luxardo Grappa Euganea

1 oz Marc de Hospice de Beaune
.5 oz Luxardo Espresso Italian Coffee Liqueur
.25 oz Luxardo Amaro Abano

2 dashes orange bitters

absinthe rinse

Preparation Instructions: 
Stir all ingredients and strain into an absinthe-rinsed cocktail glass.

The Golden Sour
by Paul Sanguinetti, Rays and Stark Bar

Cocktail Ingredients:

1 oz Don Cesar Pisco Puro
1 oz Luxardo Grappa Euganea
.75 oz Luxardo Limoncello
1 barspoon Luxardo Maraschino

1 oz lemon juice

1 egg white

lemon verbena leaf

dark chocolate

Preparation Instructions: 
Build all ingredients except chocolate and lemon verbena in a shaker tin. Vigorously dry shake for 10 seconds. Add ice and shake again. Strain into cocktail coupe and garnish with freshly shaved dark chocolate and one lemon verbena leaf.

Luxardo Cocktail Cup: Announcing the New York City Semi-Finalists


Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from New York City for Mutineer Magazine’s Luxardo Cocktail Cup: Payman Bahmani from Please Don’t Tell; Aaron Polsky from Neta & Amor y Amargo; and Dominic Venegas from NoMad Hotel.

The semi-finalists were selected by our New York judge Talia Baiocchi of EATER New York, who will narrow down the list over the next week to a single finalist who will represent New York in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

Fiorello’s Fix
by Payman Bahmani, Please Don’t Tell

Cocktail Ingredients:
1.5 oz Luxardo Bitter
.5 oz Old Potrero 18th Century Whiskey

.25 oz Luxardo Maraschino
.75 oz lemon juice
.5 oz honey syrup (2 parts honey to 1 part water)

.25 oz grapefruit juice

grapefruit peel disc

grapefruit half-wheel (garnish)

lemon half-wheel (garnish)

Preparation Instructions: 
Place all ingredients except the grapefruit disc in a cocktail shaker. Shake with ice and strain into a chilled, ice-filled rocks glass. Squeeze the grapefruit peel disc over the drink to release its oils and discard. Arrange the grapefruit and lemon half-wheels as garnish on the drink.

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. Enjoy Nutty Trombone.

Dalmatian Cooler
by Dominic Venegas, NoMad Hotel

Cocktail Ingredients:

1 oz Luxardo Maraschino

1 oz Banks Rum

1 oz brut Champagne

.75 oz grapefruit juice

.5 oz Cocchi Americano

.5 oz mead

Preparation Instructions:
Add ingredients, except for sparkling wine to an ice filled cocktail tin and shake. Strain into an ice filled highball glass that has sliced pears and cucumbers placed amongst the ice. Top with brut Champagne. Garnish with grapefruit peel and mint sprig.

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