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Luxardo Cocktail Cup: Announcing the Portland Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Portland for Mutineer Magazine’s Luxardo Cocktail Cup: Angel Tate from Three Degrees Bar; Nathan Gerdes from Kask; and David Kaufman from Pok Pok.

The semi-finalists were selected by our Portland judge, Chris Angelus of 7×7 Portland, who will narrow down the list over the next week to a single finalist who will represent Portland 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.

The Smoking Jacket
by Angel Teta, Three Degrees Bar

Cocktail Ingredients:

2 oz The Glenrothes 1994

1 oz Luxardo Maraschino

1 smoked sugar cube

2 dash Fees Old-fashioned Bitters

2 dash Angostura Bitters

4 dash cedar bitters (Bitters book recipe)
Luxardo Original Maraschino Cherries
flamed orange peel
smoked ice sphere

Preparation Instructions:
Combine bitters and smoked sugar cube. Muddle. Combine liquids, stir, add smoked sphere, flame orange, and top with two cherries.

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.

Lux Interior
David Kaufman, Pok Pok

Cocktail Ingredients:

1 oz Black Velvet Canadian Blend

.5 oz Luxardo Maraschino
.5 oz Cherry Som vinegar

1 oz fresh squeezed lemon juice


Preparation Instructions:
Shake all ingredients with ice. Pour, with ice, into a 14 oz collins glass, and top with soda water. 
Stir Gently and garnish with a lemon wedge and an Amarena Cherry.



Luxardo Cocktail Cup: Announcing the Boston Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Boston for Mutineer Magazine’s Luxardo Cocktail Cup: Tyler Wang from No. 9 Park; Jason Kilgore from Catalyst; and Sahil Mehta from Estragon Tapas Bar.

The semi-finalists were selected by our Boston judge Nick Altschuller of Improper Bostonian http://www.improper.com/, who will narrow down the list over the next week to a single finalist who will represent Boston 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.

La Passeggiata
by Tyler Wang, No. 9 Park

Cocktail Ingredients:
1 oz Luxardo Bitter
.25 oz Luxardo Amaretto di Saschira
.25 oz Luxardo Triplum

.25 oz Junipero Gin

1 pinch kosher salt

Top with dry prossecco


Preparation Instructions:
Add salt to spirits and stir to dissolve. Add ice and stir to chill. Strain into a flute. Top with prossecco

The Italian Bob
by Jason Kilgore, Catalyst

Cocktail Ingredients:

1 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey
1 oz Luxardo Maraschino
.5 oz The King’s Ginger
.25 oz Luxardo Amaro Abano

.25 oz Luxardo Bitter
.25 oz lemon juice

.25 oz simple syrup

2 drops Luxardo Fernet

Preparation Instructions: 
Combine all ingredients in a shaker, excluding the Luxardo Fernet. Add ice and shake. Double strain into a rocks glass over ice. Add 2 drops Luxardo Fernet and serve.

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.



Luxardo Cocktail Cup: Announcing the Chicago Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Chicago for Mutineer Magazine’s Luxardo Cocktail Cup: Charles Joly from The Aviary; Clint Rogers from Henri; and Adam Seger from Farmhouse.

The semi-finalists were selected by our Chicago judge, Ari Bendersky of EATER Chicago, who will narrow down the list over the next week to a single finalist who will represent Chicago 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.

The Zara Fizz
By Charles Joly, The Aviary

Cocktail Ingredients:

1.5 oz English Harbour 5 Year Old Rum

.75 oz Luxardo Amaro Abano

.25 oz Luxardo Fernet
.75 oz fresh lemon

.25 oz agave nectar

.75 oz prosecco
Luxardo Maraschino ice*


Preparation Instructions:
Combine rum, Fernet, Amaro, lemon and agave in a mixing glass. Add ice and shake. Add prosecco and roll to combine. Pour over Maraschino ice in a collins glass. Garnish with a lemon fleurette.

*Maraschino ice is made in a 8:1 ratio, water:maraschino

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.

Make No Small Plans
by Adam Seger, Farmhouse

Cocktail Ingredients:

1 oz Luxardo Fernet
.5 oz The King’s Ginger
.5 oz The Pink Pigeon Original Rum
1.5 oz Blood Orange Juice


Preparation Instructions:
Shake vigorously. Strain into a chilled martini glass. Garnish with a sprig of slapped thyme.



Luxardo Cocktail Cup: Announcing the San Francisco Semi-Finalists

Spirits

Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from San Francisco for Mutineer Magazine’s Luxardo Cocktail Cup: Darren Crawford from Bourbon & Branch; Claire Sprouse from Rickhouse; and Summer-Jane Bell from The New Easy.

The semi-finalists were selected by our San Francisco judge, Allie Pape of 7×7 San Francisco, who will narrow down the list over the next week to a single finalist who will represent San Francisco 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.

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!

North Beach Julep
by Claire Sprouse, Rickhouse

Cocktail Ingredients: 

1.5 oz Luxardo Bitter
.5 oz The Glenrothes Select Reserve

.5 oz smoked maple syrup (no added water, cold-smoked process with maplewood)

10-15 mint leaves
pinch of sea salt & mint sprig for garnish


Preparation Instructions: 
In an old fashioned glass, lightly press mint to release oils. Build the other ingredients in glass. Top with crushed ice and stir until slightly diluted and all ingredients are combined evenly. Top with more crushed ice and garnish with mint sprig and a sprinkle of sea salt.

Zara’s Crimson Flame
by Summer-Jane Bell, The New Easy

Cocktail Ingredients:

6 Luxardo Original Maraschino Cherries

.75 oz Luxardo Bitter

.75 oz Luxardo Apricot
.75 oz Lemon Juice

.75 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey

Preparation Instructions:
Place 5 Luxardo cherries at the bottom of a pint glass. Flambe the cherries with a lit match and a mister of over proof rum and Angostura Bitters. Muddle the warm, caramelized cherries. Add Luxardo Bitter, Luxardo Apricot, lemon juice and Hirsch Bourbon. Shake with ice and double strain into a chilled coupe glass. Garnish with thin, rectangular slices of dried apricot swirling around a Luxardo Cherry on a pick across the glass.



DIY: Hibiscus Tea Salt

FoodOther Beverage

Hibiscus Tea Salt

In issue 23 of Mutineer Magazine was the debut of my column DIY. In it I shared my method for infusing everything from sauvignon blanc to Peychaud’s Bitters into salt. In case you missed out, here is the method for DIY hibiscus salt.

¾ c. coarse sea salt
1 c. brewed double strength hibiscus flowers

Preheat the oven to 275F.

Mix the salt with a ½ c. hibiscus tea. Spread the salt out across a baking sheet lined with parchment paper or a silpat baking mat. Place the pan in the oven for 10 to 15 minutes, or until most of the moisture has evaporated. Remove from the oven, stir and add the next ½ c. of hibiscus tea and repeat the process. Remove from the oven and stir to break up the salt. Allow the salt to cool to room temperature before storing.



First Impressions of Atsby Vermouth

Spirits

Atsby Vermouth

Long days call for a stiff drink when I get home – and I’m talking immediately. There’s something about having a chilled cocktail in your hand before your body even adjusts to the temperature of the room. It is for this Mad Men phenomenon that I was introduced to the Atsby Vermouth portfolio. This duo of artisan vermouths hails from upstate New York, which has become the origin of several of my favorite spirits products of late. Dry and flavorful with an apple brandy zip and complex flavors, these are delicious in cocktails or could be enjoyed solo as an apertif.

The Amberthorn variation is made with a drop of honey that sets off a Manhattan in a way you have to taste to really appreciate. Both the blonde Amberthorn and its sweeter companion Armadillo Cake added enough botanicals and flavor that my bourbon didn’t need any bitters, and I love me some bitters. After one, two cocktails, and then finally switching to beer ( I said it was a long day ok? ) I left with a higher appreciation for “the V word” and am now currently seeking recipes for both of my my Atsby New York Vermouths.



Simon Majumdar’s Fed, White & Blue Journey. Coming To a City Near You?

Beverage NewsFood

Simon Majumdar

Simon Majumdar, author (Eat My Globe, Eating for Britain, Dos Hermanos) and TV personality (Iron Chef America, The Next Iron Chef, and more), now prepares to embark on his biggest journey yet: to earn American citizenship. Living by the saying “Go Everywhere, Eat Everything,” Simon will use this mantra to discover what it means to be an American citizen.

This is where you come in, dear Mutineer readers. Simon wants us to help him discover what it means to be American by sharing our food and beverage culture with him. No, not by sending him to The French Laundry (though I doubt he would decline!), but he wants to take it beyond that.

According to Simon, “If you are a brewer, winemaker or distiller, I want to come and help you make your wine, beer and spirits. If you are a farmer, I want to come and help you harvest your crops and sell them at farmers markets. If you are a restaurant owner or run a food truck, I will come and help in your kitchens, serve customers and even bus tables. If you are a hunter I want to be with you as you show me your skills and how you break down the carcasses of the animals you stalk. If you are a fisherman, I want to head out into the rough waters with you as you catch some of the finest fish and seafood in the world and if you are a cheese maker, I want to join you getting elbow deep in curds.”

He takes this even further, to suggest being involved in chili cook offs, joining family celebrations in vibrant ethnic communities to learn about their cuisine, attending food festivals or festivals celebrating a single ingredient, and more.

The “FED, WHITE & BLUE” journey will begin in early 2013 and will form part of his research for a book and a potential TV show of the same name. Do you have a suggestion? Let Simon know at fedwhiteandblue@gmail.com

My suggestion, Simon, would be the Great American Beer Festival in Denver this October. Join 49,000 of your closest American craft beer loving friends for a celebration of all things American craft beer.

Brewers, winemakers, distillers, teamakers, mead makers and more, what are you waiting for?



Luxardo Cocktail Cup Submission Period Extended to Friday August 17

Spirits

Luxardo Cocktail Cup

After a significant amount of emails from bartenders wanting to submit cocktails but working to get their hands on specific Luxardo products, we have extended the submission period for the Luxardo Cocktail Cup to this Friday, August 17th. That leaves you–bartenders in SF, LA, Portland, Seattle, Chicago and NYC–with three days to submit your original cocktail recipe using Luxardo products.

What’s at stake?

  • Luxardo Cocktail Cup Trophy
  • Trip to Italy: The winning bartender will travel to Italy to visit Luxardo accompanied by the local judge that selected them.
  • Exposure in Mutineer Magazine: The winning bartender and their recipe will be featured in Mutineer Magazine, as well as on the MutineerMagazine.com “Competition Page”
  • Exposure on Small Screen Network: The winning bartender will be featured preparing their Luxardo cocktail on video to appear on SmallScreenNetwork.com and MutineerMagazine.com.

Time is running out. To enter and to view the complete rules, visit the Luxardo Cocktail Cup page.



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