Ever sit down to brunch, with a nice tall bloody mary, fully garnished, and think, “man this would taste really good if it was smoked”? Well, if the idea didn’t cross your mind before, let it cross it now. PolyScience, a leading manufacturer of innovative culinary technology, has invented a new product aptly named “The Smoking Gun.” It is a handheld food smoker that uses natural cool smoke to impart wood flavors (such as hickory, applewood, mesquite and cherry) into foods that usually aren’t smoked — such as butter, oysters, cocktails, salads, chocolate, meringue, etc.
The adventurous are challenged expand their culinary creativity by smoking with flavors like teas, spices, and dried flowers. Sounds cool, right? But the real question is, can it be used with fine beverages? The answer is YES, as witnessed in the Applewood Smoked Bloody Mary Mix video below: Continue Reading »
Each week, beer blogger Lee Williams highlights the most notable upcoming beer releases that belong on every craft beer lover’s radar. This is Mutineer’s fourth edition of the weekly series.
Full Sail Brewing of Hood River, Oregon started releasing some of its more experimental offerings back in 1998. The Brewmaster Reserve series is Full Sail’s current outlet for such beers, a rotating schedule of beers that seek to appeal or expand palates beyond the usual session styles. A different Brewmaster Reserve beer is released every 8 to 10 weeks. The latest addition to the line up is a Dubbel called Sanctuary. Continue Reading »
Bacon and vodka. Sounds ridiculous, right? Well, I was at a bar the other night talking to the bartender and the subject of bacon came up. One thing led to another and he finally came out and told me that he tried and experiment involving bacon and vodka. Continue Reading »
Mutineer Magazine is all about celebrations – an excuse to drink, right? Well, how about a celebration for a drink, to drink a drink? The delicious, tomato-tasting fine beverage, known as a Bloody Mary, celebrated its 75th birthday in New York on December 1st. The drink was created by Fernand Petiot in the 1920′s in France, but didn’t give “birth” to it until the 1930′s at the New York’s St. Regis Hotel. Continue Reading »
