It was just announced that Hallie Beaune and Christina Perozzi, known by many in the craft beer scene as The Beer Chicks, will appear on The Cooking Channel on March 4 for a one hour special celebrating food and beverage.

Beer sommeliers, Hallie Beaune and Christina Perozzi know more about craft brews than most seasoned bartenders, and their love for drink hardly ends there. These authors love wine, mixed drinks, spirits, cocktails and everything food and in Eat This, Drink That – a one-hour Cooking Channel special – they take to the road and introduce us to folks creating brand new rules for pairing food with drink. Hallie and Christina find inspiration for shrimp and grits with absinthe on a shrimp boat in the Gulf of Mexico with a captain named “Big Sexy.” In Los Angeles, they marry sweet corn ice cream with beer for a float showdown, but can their float take down candied bacon, liquid nitrogen and an illegal spice? Expect savory sweet potato cocktails and unexpected concoctions with passion fruit and coffee.

The last several months have been huge for Mutineer Magazine and Editor in Chief Alan Kropf. Recently, he was named to Forbes 30 Under 30 list as one of the world’s top 30 business leaders under the age of 30 in food and beverage. Before that, he was selected to Wine & Spirits Magazine’s 30 Under 30 list as one of the world’s top beverage professionals under the age of 30. And also around that time, Alan was named to Folio Magazine’s 13 Under 30 as one of the world’s top 13 emerging media leaders under the age of 30.

It’s been an incredible ride and we’re pleased to announce that Alan was just named to Zagat’s 30 Under 30 in San Francisco, which recognizes the hottest up-and-coming chefs, mixologists, restaurateurs and other culinary trailblazers in the San Francisco Bay Area.

Visit Zagat to see the rest of the honorees.

Patron Spirits announces the launch of the first brand extension for the highly successful Patron XO Cafe coffee liqueur line. Available in the first quarter of 2012, the new Patron XO Cafe Dark Cocoa combines high-quality Patron Silver tequila and the light essence of coffee with an extraordinary chocolate flavor to create a unique and enjoyable ultra-premium liqueur.

“Patron XO Cafe has quickly become one of the fastest-growing products in our portfolio, and the success and excitement surrounding this brand has definitely energized the coffee liqueur category overall,” said Ed Brown, President and CEO of Patron Spirits International. “When we looked at how we could build on what makes Patron XO Cafe so special, chocolate was such a natural fit,” Brown added.

Chocolate, a word that originates in Mexico’s Aztec cuisine, has been used as a drink for nearly all of its history. The high-quality Criollo variety of chocolate in Patron XO Cafe Dark Cocoa is produced in Mexico’s Tabasco region. The coffee comes from the Mexican states of Veracruz and Chiapas.

Distilled at 60 proof, Patron XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and an aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs, combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry.

“Patron XO Cafe has always been one my proudest achievements,” said Francisco Alcaraz, Patron’s master distiller who created the recipe for the entire line of Patron tequilas and liqueurs. “And, I’m very excited to present Patron XO Cafe Dark Cocoa, an elegant spirit with a precise, balanced blend of Patron tequila, coffee and rich chocolate that took several years to perfect.”

Patron XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts.

Patron XO Cafe Dark Cocoa is produced and bottled at the Hacienda del Patron distillery in the highlands of Jalisco, Mexico, handcrafted with the same attention to detail and quality as all Patron tequilas and liqueurs. It is available in 50ml, 375ml and 750ml sizes and packaged in the eye-catching handmade Patron XO Cafe glass bottle, a frosted version of the iconic cork-closed Patron tequila bottle. The label and outer box for Patron XO Cafe Dark Cocoa are accented in bold red.

Congratulations are in order for Chicago’s Adam Seger, as featured in Mutineer Magazine Issue #15.

Moet & Chandon, the champagne of success and glamour since 1743, is proud to announce the winner of the inaugural Moet Oscar Cocktail Contest. The legendary Champagne House congratulates Chicago native Adam Seger, whose Moet Red Carpet Glamour cocktail dazzled a panel of expert judges and the social media community alike. The Moet Red Carpet Glamour cocktail – selected for its originality, taste and popularity – will be brought to life at the 2012 Governors Ball, the after-party of the 84th Academy Awards. In its fourth year as the exclusive champagne of the Academy Awards, Moet & Chandon is pleased to share this once in a lifetime opportunity with its winning mixologist and commends all Moet Oscar Cocktail Contest participants.

Moet Red Carpet Glamour Cocktail:

• Fill a chilled Champagne Flute 1/2 way with ice.
• Stir 1 ounce of Fresh Squeezed Sour Mix* and Hum® Botanical Spirit with fresh ice.
• Strain into Flute to fill 1/2 way.
• Top with Moet & Chandon Imperial.
• Garnish with a Single Rose Petal.

Continually refresh as you wish with Moet & Chandon Imperial as the Champagne will float on top of the Hum Sour, but its effervescence will deliver Hum’s heady cardamom & Kaffir lime notes.

*Fresh Squeezed Sour Mix Preparation: Combine 1 cup sugar with 1 cup water until sugar is completely dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.

Tales of the Cocktail is right around the corner (July 25th!) and that means the 2012 Official Cocktail Competition is even closer. Equally exciting, Mutineer Magazine is happy to announce that we are the official sponsor of this year’s cocktail competition. The theme will be The Old Fashioned Cocktail. Want to enter? The deadline for all cocktail submissions is March 12th which will then be judged by renowned cocktail experts Robert Hess, Chris McMillan and David Wondrich. Below is the official information from the TOTC team.

For our tenth anniversary, we are shaking things up with our annual cocktail competition.

Spirit: Any spirit with at least 40% alcohol content
Sugar: Any type of sweetener (eg. Sugar, honey, cordial, flavored syrup, etc.)
Water: Could be just through ice melt-age, or as added ingredient. (Can be flavored)
Bitters: Any bitters that are easily available
Garnish or Fruit: Can be muddled if contestant chooses to do so

The winner will be announced to the public April 12th and we look forward to trying your creation at Tales!

Click here to enter the contest.

With the lights turned low and an agreeable mix of hipsters, financiers and more than a handful of local debutantes, San Francisco’s first dessert lounge provides locals with a place to appreciate dessert, local art and fine beverage.

Imagine taking your favorite part of the meal as a child: Dessert! and pairing it with your favorite part of the meal as an adult: Cocktails!

As I sipped my Kir Royale and watched patrons order another round of voluptuous Sangria, we nibbled on shortbread cookies and realized that Candybar seems to have found a sweet combination.

Located in the Western Addition Neighborhood, Candybar is part lounge and part epicurean candy shop. They boast an international wine list, creative sparkling cocktails and Chef Cathleen Li serves a rotating collection of innovative desserts like Lavender Honey Crème Fraiche Semi Freddo, Peanut Butter Jelly Time! and an Ice Cream Sandwich that isn’t exactly old fashioned.

The lounge further encourages playtime with a selection of board games to enjoy while you tickle your sweet tooth from Battleship to Parcheesi, Candyland (of course) and an impressive collection of trivia decks.

Board games. Dessert. Drinks. Yes. To put it short and sweet this unique lounge is so easy to enjoy, it’s like giving candy to a baby.

Candybar
1335 Fulton Street at Divisadero
San Francisco, CA 94117

Illustration by Phil Jimcosky

I have recently been exposed to the wonderful and varied world of tinctures. In November we threw our 3rd Annual Red Carpet Party at the Napa Valley Opera House. Mixologists from around the valley joined us to compete in The King’s Ginger Holiday Cocktail Competition upstairs, while downstairs San Francisco based mixologists Daniel Stahl from Rickhouse and Trevor Easter of Heaven’s Dog shook up their own creations for the crowd. Both drinks were outstanding, but Daniel’s sparked my interest because it contained a component that I had only heard about, but never knowingly experienced at that point; a tincture.

In the last few years tinctures have gained popularity in cocktail bars around the country. They allow a mixologist to explore different flavors and add a complexity that can elevate a cocktail to a whole different level. I did a little research on tinctures after my experience and discovered that there is really very little that goes into making them, which was a bit surprising given that they provide maximum flavor output. You simply choose your flavoring agents pack them in a jar, cover them with grain alcohol and shake every day for about six weeks, strain and bottle.

It is so easy, how could I not make a tincture at home?

I did a little research, but I didn’t really find much on tinctures for cocktails. Knowing the basic idea behind them I have started to experiment. Daniel used a tincture of thyme to garnish the drink he was shaking up back in November, so I decided to start with thyme. It has been two weeks since I packed my jars. Things seem to be going well, but I’ve got four weeks to go. Wish me luck and I’ll be back to share my results with you and if you’re lucky, the recipe for Daniel’s Just In Thyme cocktail.

For more fine beverage adventures look me up on Twitter @HungryMutineer.

Friday, February 3 – Thursday, February 16
Pliny the Younger Beer Release
Santa Rosa, CA – Russian River Brewing Co.

Pliny the Younger Triple IPA, the bigger little brother to Russian River’s already massive Pliny The Elder, will be available for consumption for only two weeks at the brewpub from February 3rd until February 17th.

Doors open at 11:00 am

www.russianriverbrewing.com

Saturday, February 11th
Barrel-Aged Series release – Muscat d’Amour & Rècolte Sauvage

Boulder, CO

In honor of Valentine’s day, the Avery Brewers have decided to play match maker and offer two of their small production Barrel-Aged beers to the public. Celebrate the holy union of two Wild Ales and visit the Avery Tap Room in Boulder, CO. Give your best to the bride (#10 Muscat d’Amour) and the groom (#11 Récolte Sauvage) but be sure to stock up before you leave. Purchases will be limited to 6 bottles each.
4pm – 11pm

www.averybrewing.com

Friday, February 10 – Sunday February 19
SF Beer Week

All week long at locations across the greater Bay Area.

Northern California’s beer community will converge in San Francisco for an outstanding week full of special releases, sour beer nights, IPA fests and countless beer pairing dinners. There will be literally dozens of events consecutively happening during this very special hop filled weekend. Fine food and drink is crucial to SF culture and beer is no exception. Restaurants, Bars, Brewpubs, cafés and hell probably even the library will be offering events and specials that highlight quality brews for this very beer gathering presented to you by the San Francisco Brewers Guild.

Still having trouble grasping the magnitude? Check out the SF Beer Week schedule of events.

If you want my advice – scour through the event listings, plan your week, grab your friends, pack into a car, head to The City, and prepare yourself for a week long extravaganza that will expose you to more quality beers than you ever thought possible (also be prepared to pee more than you ever thought possible).

www.sfbeerweek.org

Image courtesy of digitalart