• Slide 2
  • Slide 4


Search results for whiskey


Luxardo Cocktail Cup: Announcing the Los Angeles Semi-Finalists

Spirits

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
2
.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

Spirits

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.



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.


Comments Off on Luxardo Cocktail Cup: Announcing the Boston Semi-Finalists 08.22.2012 |

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.



Mutineer Magazine Issue 24 Preview

Miscellaneous

Mutineer Magazine Issue 24

Welcome to Mutineer #24. I can say with confidence that it is scientifically impossible for us at Mutineer to be any more pumped about this rip roaringly glorious issue of our rebel publication.

In this issue’s feature stories, we are excited and humbled to celebrate the legacy of FRITZ MAYTAG, who may very well be the most influential American craft beer and spirits producer in the last half century, as well as tell the story of KEVIN ZRALY, who’s had an equally profound effect on American wine culture as a writer, educator and wine director at New York’s legendary Windows on the World. Lastly, we explore the story of a legacy still being established as bartender DUGGAN MCDONNELL gives us a glimpse into his inspired Pisco project Campo de Encanto.

The July/August 2012 Issue of Mutineer Magazine brings you:

Mutineer Interview: Fritz Maytag

We know the story about how he was a major catalyst for the craft brewing revolution when he purchased and revived a failing Anchor Brewing. But what about Anchor Distilling? We sit down with Fritz Maytag for a rare interview about Anchor Distilling, his effects on the U.S. craft distilling scene and his legacy.

Where Your Heart Lives: A Pisco Story

Campo de Enanto Pisco’s Duggan McDonnell delivers the goods on the grand eau-de-vie of the Tropics.

Windows on the World: The Great American Wine (Hi)Story

Through the eyes of America’s most celebrated wine educator, Kevin Zraly, we witness the revolution that helped define our wine culture and landscape.

Hungry Mutineer: St. George Terroir Gin

Cucumber salad with herbal gin dressing, lamb sandwich with fennel salad and blackberry gin sauce, and gin and tonic slushy, all made with St. George Terroir gin. Hungry Mutineer Erin Jimcosky shows you how. Need I say more?

DIY: Blackberry Gin

Like sloe gin but having a hard time finding it? Hungry Mutineer Erin Jimcosky explains how to make your own alternative with St. George Terroir gin.

What People Drink: canon: whiskey and bitters emporium’s Jamie Boudreau
What People Drink: Aviation Gin’s Ryan Magarian
Beer Styles: Oyster Stouts
Classic Cocktails: The Vieux Carré Cocktail
+++ Soda Jerk: Shrub vs Shrub, American Grana cheese, Coffee: Instantly Offensive, Sake Renegade: One Year Later, and much, much, more…


Comments Off on Mutineer Magazine Issue 24 Preview 07.02.2012 |

Samuel Adams Collaborates with Berkshire Mountain Distillers

BeerSpirits

Jim Koch and Chris Weld

Samuel Adams and Berkshire Mountain Distillers have recently announced that they are in the midst of a fun and innovative collaboration. Two Samuel Adams beers, Boston Lager and Cinder Bock, will be triple distilled at Berkshire Mountain Distillers in Great Barrington, Mass., before being barrel aged with an anticipated release in 2015. Each beer will be treated differently, with the distilled Samuel Adams Boston Lager being aged for two years in vintage wooden bourbon barrels, while the distilled Samuel Adams Cinder Bock, a rauchbier/bock combination, will age for two years in wooden, oak barrels, some previously used for extreme beer, Samuel Adams Utopias, producing a very rich, bold whiskey.

And those barrels being used to age the whiskey? Once emptied they’ll be sent back to Samuel Adams, of course, where they will be used for a yet-to-be-named barrel-aged beer.

Stay tuned.


Comments Off on Samuel Adams Collaborates with Berkshire Mountain Distillers 06.19.2012 |

Did You Know: Solo Cups

Miscellaneous

Red Solo Cup

If you didn’t know, now you do. Don’t feel bad, we didn’t either. It also turns out we were using the 12 oz. beer measurement for whiskey.

Our Signature Solo Cup Cocktail:

  • 7 oz. beer
  • 4 oz. wine
  • 1 oz. whiskey

Wait…on second thought, don’t try that.


4 comments 06.08.2012 |

Page 7 of 13« First...56789...Last »

Copyright Wine Mutineer, LLC © 2015