I don’t think much needs to be said about this, but it’s great.

The Passenger in DC took it a step further and crafted a few cocktails in its honor.

Photo courtesy of Derek Brown

$1 off if you bring your own ice.

Mount Gay Trident
by David Wondrich
Neptune’s trident holds the center of the Barbadian flag, as is fitting for an island with such a long and rich maritime history. For this dessert drink, I combined Mount Gay Eclipse rum, coffee liqueur and, instead of cream, sweetened condensed milk. It might be a bit sticky on its own, but it makes for a rich, creamy and utterly irresistible cocktail (note: only use a brand that contains nothing more than milk and sugar).

1 ½ oz Mount Gay Rum Extra Old
½ oz Coffee Liqueur
1 oz Sweetened Condensed Milk

Add ingredients to a shaker and shake well with cracked ice. Strain into chilled glass and grate nutmeg over the top.

Not sure what bubbly cocktails to make for New Years Eve? Try some of these:

Champagne Cocktail
From:The PDT Cocktail Book by Jim Meehan and Chris Gall.

Pour Champagne into a chilled flute. Add sugar cube. Garnish with a spiral lemon twist.

Note: Originally from the Bar-Tender’s Guide by Jerry Thomas, 1862. Per Meehan: “I recommend pouring the Champagne, then adding the bitters-soaked sugar cube so the wine doesn’t bubble over.”

The Ginger Royale

Pour a generous measure of The King’s Ginger into a flute. Add chilled Champagne to taste.

Kir Royale

Pour Champagne into a chilled flute. Add splash of Creme de Cassis, garnish with a lemon twist.

French 75

Shake with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon twist.

Champagne Flamingo

Stir with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon or orange twist.

Just in time for New Year’s Eve, The King’s Ginger Holiday Cocktail Competition winner Michael Jack Pazdon of Solbar explains his winning cocktail and his use of The King’s Ginger on CineVine.com. Ben Morrison, of both Punk’d and Mutineer fame, makes a surprise appearance that adds little to the experience but somehow adds a giggly glow to the video.

Big props to the talented Christopher Eldridge, aka The Dridge, for putting this video together.

From Thrillist:
This master creation from an award-winning Napa mixologist takes two weeks to make (yawn), and combines apple brandy, The King’s Ginger, lemon juice, sweet vermouth, egg white, grenadine, maraschino, Genever-style gin, an apple crisp garnish, and five drops of a gingersnap spice tincture that needs to spend 14 days being shaken in a jar with 151 and mixed spice, at which point it emerges ready to murder anyone who plays “Wannabe” ever again.

This cocktail, created by lead bartender Michael Jack Pazdon of Napa Valley’s Solbar at Solage in Calistoga was the winning cocktail of Mutineer Magazine’s The King’s Ginger Holiday Cocktail Competition held November 6th. For those that missed this incredible event, learn how to make it yourself or take a trip up to Michelin-starred Solbar and have it be made by the master himself.

Be sure to check out Issue 22 of Mutineer Magazine for a full recap of The King’s Ginger Holiday Cocktail Competition.

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Spencer Cocktail. According to Robert Hess, this is“Another drink from The Savoy Cocktail Book by Harry Craddock, and one that isn’t seen hardly at all as far as I can tell. Apricot Brandy can be a bit of a challenging ingredient to understand when used in a recipe like this, since it could either mean a true brandy distilled from Apricot juice, or it could also mean a sweet liqueur flavored with apricot flesh and seeds. We are going to assume that it is the liqueur “

The Spencer Cocktail

• 1 1/2 oz gin
• 3/4 oz Bitter Truth Apricot Brandy
• dash Bitter Truth Old Time Aromatic Bitters
• 1 dash orange juice

Instructions

• stir with ice
• strain into a cocktail glass

Thanksgiving is a time to get together with family for good food and what goes better with family and food than fine beverages? For this most festive of Thanksgivings, we’ve compiled a few drinks that we think will compliment Thanksgiving dishes really well, as well as impress your friends.

Continue Reading »

There was a great article by Emily Setsuko Shartin published in the Napa Valley Register today that does a nice job summing up the state of the Napa Valley cocktail scene.

Napa Valley has long been known for its wine culture, but with Mutineer now based in this legendary vino region, we couldn’t help but be amazed by the killer cocktail culture that has evolved through the valley’s restaurants and bars, hence The King’s Ginger Holiday Cocktail Competition last week featuring some of the best local mixologists.

From the Napa Valley Register article:

Cocktail culture continues to see a renaissance across the country, and if local bartenders have anything to say about it, the Napa Valley is not being left behind. With its wealth of local ingredients and access to high-quality spirits, not to mention an epicurean clientele, the region has become fertile ground for creative bartenders who want to push the limits.
It was unmistakable earlier this week at a holiday cocktail competition and party hosted by Mutineer Magazine at the Napa Valley Opera House, where several local bartenders showcased their skills. The event was sponsored in part by Anchor Distilling Company of San Francisco, whose President David King said the company wanted to be involved in an event outside the city, and liked the up-and-coming nature of Napa’s cocktail scene.

To read this article in its entirety, click here.