A Perfect Base For An Energy Drink Rum Punch

Hackamore energy drink

Energy drinks… hmmm.  Maybe because I’m neither a millennial, nor “out of energy”, but quite honestly- I’ve never had one.

Warren Bobrow

The entire multi-billion-dollar energy drink market- completely ignored by myself.  I have no desire- none at all– to see what it’s like to mix Red Bull with Vodka.  That’s amateur hour stuff, which in my opinion, sends all the wrong messages on drinking responsibly. 

Thus, when I received a bottle of Hackamore recently, I didn’t open it at first. The 1-liter bottle filled with a crystal clear liquid stated on the frosted part of the bottle- Premium Energy.  Are the millennials growing up and drinking a higher quality energy drink?  Which part of Energy was I not seeing here?  Aren’t all energy drinks safe to drink and therefore- premium? 

Marketing in this segment of the industry is so oblique. I wouldn’t know premium from non-premium as I’ve never even put a Red Bull to my lips, mixed with vodka or not.  Just not on my radar.

Hackamore energy drinkSo, I opened my liter bottle of pure energy (premium!) and touched a bit on my tongue.  The flavor was not unpleasant, a hint of citrus- forgive my trepidation, without any alcohol levels, you really don’t know what you’re getting into unless you try it.  Should I try Hackamore on an empty stomach?  Mixed in with my espresso?  Probably not such a good idea, so I put a couple drops on my tongue.   The texture is rich and selfless- I neither disliked it, nor found it reminiscent of any liqueur.  The product does not contain alcohol (probably a good thing) nor does it really go much further into what it might do to you if you drink too much… (not a good thing).

 I’m old fashioned, I suppose.  When I need a pick me up, I reach for my Ibrik and make a slurp of cardamom scented, Greek Coffee.  The Millennials?  They would grab this stout bottle of clear liquid and play pick me up in quick shots.

This product is absolutely magnificent in its genre.  There is nothing that compares with it. Sure you can go out and buy an energy drink – there are hundreds of them.  But none of them can speak the language that Hackamore speaks.  It’s the perfect base for craft cocktails of all sorts.  Add a few ounces of this to your favorite bowl of punch and your guests will run on pure inertia for hours and hours… You can call it the rapid fire punch.   I can only imagine the conversations.

The Rapid Fire ‘Mezan XO Rum Premium Energy Punch’

Ingredients:

  • 3 Quart Freshly Squeezed Orange 
  • 3 Quart Freshly Squeezed Roasted Grapefruit Juice (split grapefruits, sprinkle with Demerara Sugar and roast for ½ hour at 300 degrees, cool and juice)
  • ¼ Pint Freshly Squeezed Lemon Juice
  • ¼ Pint Freshly Squeezed Lime Juice
  • 12 oz. Double Simple Syrup- 2:1 ratio- ‘sugar in the raw’ to boiling water
  • 16 oz. Hackamore Premium Energy
  • 750 ml bottle Mezan XO Jamaican Rum
  • Angostura Bitters
  • Peychaud’s Bitters

Prep:

  1. Mix all the ingredients in a punch bowl
  2. Add 20 or so shakes of both Angostura and Peychaud’s
  3. Stir and serve.

Wrap Yourself In The Warmth Of These Cannabis Cocktails

Oh, don’t get me wrong, I love the winter. Just in someone else’s dream. You see, I’m less fond of the slop and the slipping on the ice leading to a fall…or worse! It gives me something to complain about. When a truck splashes a pedestrian — speaking in the first person of course — well, it makes me want to drink. Or at least to make a drink.

When I’m weaving tales of woe, the last thing I want to be is thirsty. But not being a heavy drinker has its benefits and failures. I would have to explain how I came to use weed and liquor in the first place and unless you were in New Orleans at the Pharmacy Museum, you’d never know.

So it stands to reason that if the weather is cold outside, I want to get warm. And the best way to do that is with drink and a fine Indica Strain. I want couchlock. I want to feel like a warm cashmere blanket is bathing my bones in thick heat. There is much to be said for this feeling and it is all good.

The Difficulty of Winter Walking is more than a metaphor; it is the name of this cocktail:

The Difficulty of Winter Walking

Warren Bobrow with DOWW

Ingredients:

  • 2 oz. Cannabis Infused Aged Jamaican Rum (I used OG Kush-decarbed at 240 degrees for 45 minutes- for my Cannabis, then infused for a period of time).

For the rum element, I like my rum to be funky from the use of a Dunder. What is a Dunder? It’s a wild yeast that lives in the dunder or muck pit. Sort of like a sourdough only much funkier. No way do you ever want to see one. But the rum? It’s salubrious!

  • 4 oz. Grilled Pineapple Juice- Grill slices of Pineapple on a grill and cool, then juice. Charred is great!
  • ½ oz. Freshly Squeezed Lemon Juice
  • ½ oz. Raw Honey Simple Syrup
  • 2 oz. Sparkling Water
  • Pinch of Sea Salt, like Maldon (flaky)
  • Coconut Water Ice — just like it sounds: freeze a tray of coconut water into ice. Do it now!
  • Angostura Bitters

Prep:

To a Collins Glass: Add the Coconut Water Ice. Add the OG Kush infused Jamaican Rum to a mixing glass with the 2-3 cubes of regular ice- save the coconut water ice for the cocktail. Add the Grilled Pineapple Juice. Add the Lemon Juice. Add the Raw Honey Simple syrup (1 cup raw honey to 1 cup of hot, not boiling, water. let cool.). Stir until chilled. Add the Coconut water ice to the Collins Glasses. Top with your mixture of rum, pineapple and honey/lemon juices. Finish with a splash of Sparkling Water and the Angostura Bitters. Top with a puff of Sea Salt and serve.

Now, for my next trick…

Here’s a punch I named after my most favorite bar in Miami Beach, (so far anyhow): The Broken Shaker.

The back story is my family owned a home on Hibiscus Island in Miami Beach. And it was a grand Spanish style home that sprawled over several acres of land, which is a lot for anyplace in this area. The Broken Shaker is located in the Freehand Hotel and the designer of the original property designed my grandparent’s home. It’s uncanny for me to enter this hotel/hostel because from the moment that I entered the door of the Broken Shaker Bar, I felt right at home. I’ll name this punch after the name of my grandparent’s home: Shangri-La.

Shangri-La Punch. The tour boats still go in front of the mansion today saying it was the home of the founder of Geritol and Serutan. But no more. Too bad, but time goes on.

The use of Fruitations Tangerine Soda Syrup is brilliant because the second you open the top, the punch is absolute perfection because of the utter quality of the ingredients.

Shangri-La/Broken Shaker-style-Roasted Fruit and Rum Punch

  • 1 bottle Jamaican Rum infused with the strain of your choice
  • 4 bananas
  • 2 pineapple
  • 4 pink grapefruit
  • 1 orange
  • 1 bottle Fruitations Tangerine Soda and Cocktail Syrup
  • 1 Bottle Seltzer water
  • Angostura Bitters
  • Couple pinches of sea salt, like Maldon
  • Fresh Thyme

Prep:

Pre-heat an oven to 350.

On a silicone oven proof tray, add slices of the bananas, pink grapefruit slices, the pineapple (peeled and cored and sliced) and the orange. Roast for 30 minutes, let cool and then muddle into a punch bowl, try to get as much juice into the punch as you are able. Augment when necessary with freshly squeezed juices (they don’t appear in the recipe- so add as needed, depending on how many you are serving)

Add the Fruitations Tangerine Soda and Cocktail Syrup. Add the Seltzer and the Angostura Bitters. Top with the sea salt and a bit of fresh thyme- no wood. It’s bitter!

Never more than one per hour please!

– See more at: http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/#sthash.zSFlGsfd.dpuf

http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/

Winter Rum Drinks

Homemade Hot Buttered Rum for the Holidays

Very few spirits offer the diversity of rum. Rum can be served in a variety of ways. Hot, cold and at room temperature without diminishing the flavor or potency! Some of my most favorite methods of serving rum drinks during the holidays in a hand held form. A hot toddy for instance is the perfect way to introduce your guests to the pleasures of rum. If they are not careful, a hot toddy will also introduce them to a pillow faster than you can say sleepy-time!

Some toddy-style cocktails that speak of the season…

The Apple Rum Bake

Prepared to get baked after drinking a couple of these hot cocktails

Ingredients:

Calvados
Dark Rum
Hot spiced tea
Butter

Preparation:

Heat a pot of spiced Indian tea
For two blisteringly strong drinks:
Add: 6 oz. of Rum to the pot of spiced tea along with 2 oz of Calvados
Pour into pre-heated mugs and top with a pat of sweet butter
Sip to la la land.

Enjoy these boozy concoctions!

The Peppermint Dream Cocktail

Peppermint, hot chocolate and rum are one of these cocktails. There are three different kinds of chocolate, dark, sweet and white. Melted into your cup with the addition of peppermint oil and dark rum, your guests won’t know why they are floating on a cloud before the evening is over. Freshly whipped cream (never that stuff in a can) propels this hot toddy into dessert infamy.
Ingredients for a large punch bowl of relaxation:

Ingredients:

3 different types of melted chocolate (white, dark bitter and sweet) enough for 12 cups
1 teaspoon of concentrated peppermint oil
1 bottle of dark rum (Barbados or Jamaican come to mind)
4 cups of the 1/2 condensed milk, 1/2 whole milk mixture

Process:

Warmed sweetened condensed milk & regular milk in 50/50 proportions
Melt chocolate and add warmed milk mixture to thin out for your mug of goodness
Add 2 oz. of dark rum to each mug
Stir with a peppermint stick

The Sailor’s Dilemma

The next drink is savory in nature. It involves Beef Bullion. You serve this toddy as a welcoming tot by the front door of your home.

Ingredients:

1 Gallon of strong beef bullion in a brightly polished copper pot set over a flame
1 bottle of dark rum
½ bottle of overproof rum (140 proof)
Freshly cracked pepper

Process:

Combine ingredients and gently heat to just below a simmer

Sip VERY carefully….

The Red Shirt Cocktail

The next drink is perfect for enjoying amongst your friends… I use maple syrup, dark rum, seltzer and Sweet Vermouth.

Ingredients for two rather stiff slurps

Amber Rum- Find a Rhum Agricole from Martinique
Grade B Maple Syrup (DARK Amber)
Sweet Vermouth like Carpano Antica or Atsby “Armadillo Cake” Vermouth
Large cubes of ice 3×3
Bitter End Curry Bitters

Preparation:

To a Boston Shaker, fill ¾ with ice
Add:
4 Tablespoons of the Grade B Syrup
Add 4 oz. Rhum Agricole
Add 1 oz. Sweet Vermouth
Shake Shake Shake shake
Strain over the 3×3 ice cubes in a rocks glass
Add 2 drops of the Bitter End Curry Bitters over the top

http://drinkwire.liquor.com/post/winter-rum-drinks#gs.NWwqa14

Craft Cocktail Compendium!!

My latest book, Craft Cocktail Compendium !! 

Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.

Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.

https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html

 

The Perfect Cannabis Cocktail & Mocktail Recipes

Images courtesy of Warren Bobrow: the Hoochie Coochie Man cocktail (left) and the non-alcoholic Rose, Saffron and Cardamom Lassi (right) from his latest book Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.

Earlier this year, Warren treated our readers to a sneak peek of the book before it was available for purchase! If you missed that post, click here to get his recipe for the Mezzrole Cocktail, with a little dose of history regarding cannabis beverages.

Now, Warren has generously shared a couple of his favorite drinks that are perfect for transitioning from Summer to Fall.

Labor Day may be considered the unofficial end of Summer, but temperatures are still high here in Los Angeles and probably will be for a few more weeks. These cooling concoctions will definitely help prepare for the cooler climate to come, and the cardamom in the second recipe welcomes in the warm spices associated with Fall.

Really though, there are no rules that say you can’t drink these beverages any time of year. Do you only eat ice cream when it’s hot outside? I’m guessing the answer is no.

So, give one of these drinks a try this weekend to cool off and, if you love it, enjoy it whenever you feel like it, regardless of the weather!

Hoochie Coochie Man
“In India, where temperatures regularly hit three figures, cooling beverages are a must. Enter the lassi, a yogurt-based drink that’s akin to a smoothie. My favorite version features mango puree—or, in a pinch, mango sorbet or sherbet—paired with thick Greek-style yogurt and a snow shower of crushed coconut water ice. If you’re making a Hoochie Coochie Man, you’ll want to correct it with a little cannabis-infused light rum. Try infusing your rum with Critical Kush, a mostly-Indica strain. It has deep aromatics of Asian spices, freshly turned soil, and a concentrated pungency that’s the right contrast for the sweetness of the mango and the yogurt. And there’s enlightenment in each sip. (This strain of Kush is a powerful full-body relaxant, though, so no driving or bicycle riding allowed!) Top off your Hoochie with a couple drops of Creole bitters, which were originally invented as a remedy for dysentery.”

How to make the Hoochie Coochie Man cocktail:
Ingredients:
• 4 ounces (120 ml) mango puree

• 4 ounces (120 ml) Greek-style yogurt

• 1 ounce (30 ml) cannabis-infused light rum

• 1 cup crushed coconut water ice

• Creole-style bitters

Note: To infuse your rum, follow the same instructions given to infuse your vermouth that we shared in our previous post for the Mezzrole Cocktail recipe. This technique is straight Warren’s book and can be used to infuse any liquor of your choice.

Directions:
Combine all the ingredients in blender and process until smooth. Divide between two Burgundy wine glasses with plenty of freshly crushed coconut water ice. Dot each with a couple drops of the Creole bitters.

Serves 2

Rose Saffron Cardamom Lassi
“I’m a bit of a lassi addict regardless of the weather, but in summertime, the cravings really kick in. That’s why I couldn’t resist including a second lassi recipe here—one that’s dripping with Asian perfumes of rose, bright-yellow saffron, and green-citrusy cardamom. Cardamom, by the way, is the flavor equivalent of a knife: it slices right through the rich milk fat in the yogurt and milk. This lassi is sweetened with a Medicated Rich Simple Syrup that’s been made with raw honey: make yours with Sativa strain Early Pearl. Its aromatics of chocolate, warm spices, and slow-cooked stone fruits add nuance to the lassi’s exotic floral flavors. This recipe makes two servings, and it contains plenty of medicated syrup, so don’t drink the whole batch yourself—at least not at one sitting.”

How to make a (non-alcoholic) Rose Saffron Cardamom Lassi:
Ingredients:
• 2 cups (460 g) Greek-style yogurt

• 3/4 cup (175 ml) whole milk

• 4-5 threads dried saffron, reconstituted in 2 tablespoons warmed milk, then cooled

• Scant pinch of turmeric

• Seeds from 6 cardamom pods, lightly crushed

• 1 tablespoon (15 ml) rosewater

• 1/4 cup (60 ml) Medicated Rich Simple Syrup (see page 43), made with raw honey

Directions:
Place all the ingredients except the Medicated Rich Simple Syrup in a blender and process until smooth and creamy. Add the Medicated Rich Simple Syrup: taste, and add more sugar and rosewater, if required. Blend again. Divide between two Burgundy wine glasses, and top each with a pinch of saffron, if desired.

Serves 2

Warren was generous enough to also provide his special Medicated Simple Syrup recipe from page 43 of his latest book!

“Simple syrup is an essential weapon in any bartender’s arsenal, and if you’re making cannabis cocktails, you’ll want to have a batch of this at the ready. Feel free to make it with either Demerara sugar or raw honey—and you can also doctor it up with just about any kind of fresh herb or flavoring. (The glycerine helps speed up the absorption of THC into your digestive system.) Use it in just about any recipe that calls for simple syrup.”

Ingredients:
If using Demerara sugar:

• 1 cup filtered spring water

• 1 cup demerara sugar

• 4 grams finely ground decarbed cannabis

• 1 tablespoon vegetarian (non-GMO) liquid lecithin

If using raw honey:

• 2 cups filtered spring water

• 1 cup raw honey

• 4 grams finely ground decarbed cannabis

• 1 tablespoon vegetarian (non-GMO) liquid lecithin

Directions:
Pour the water into a saucepan and bring to a rolling boil. Reduce the temperature to about 190ºF. Add the sugar or raw honey and stir it until it is completely dissolved into the water. (If you’re using raw honey and you find that the syrup looks too clear, add a little more honey.) Add the cannabis, then cover the saucepan. Reduce the heat again to about 160ºF and simmer for at least 30 minutes to infuse the simple syrup with the cannabis.

Reduce the temperature a third time, to medium-low, and add the lecithin. Cook for another 10 minutes, stirring constantly to prevent cooking and burning. Remove from the heat, and strain through a cheesecloth-lined strainer into a stainless steel bowl that’s resting in a larger, ice-filled container. This will help it cool quickly. Makes about 1 cup.

To make a Medicated Rich Ginger Simple Syrup, make the Medicated Rich Simple Syrup with raw honey instead of sugar, and add a 1-inch piece of ginger root, peeled and thickly sliced, along with the cannabis. Continue with the recipe as directed.

https://www.hopegrown.org/blog/perfect-cannabis-cocktail-recipes-end-of-summer

Underneath Bell’s Crossing

Tools of the trade for a classic old fashion cocktail.

I was playing around with flavors the other day and coffee seemed to resonate more clearly than ever. Maybe it was the recent cold snap, or perhaps it was my palate calling out for deeper (read: more intense) flavors. That’s where Death Wish Coffee comes into play. They say that it’s the world’s strongest coffee and I tend to agree with them, as long as I control the brewing method. You see, I’m pretty picky when it comes to strong. I like to do coffee in either a French press or as a pour-over. Never do I use an automatic machine.

It’s pretty hard to mess up coffee when it is well roasted and Death Wish seems to have their roasting expertise down to a minute science.

Instead of the pricey Arabica beans, they have chosen the rougher- and more caffeinated Robusta beans. OK, before you get your underwear all in a bunch, it just happens to be that Robusta coffee is excellent in craft cocktails. Especially when they are treated to a long, cold infusion.

For this is why I do what I do. I love to play around with flavors and Death Wish Coffee makes it easy on me.

I’m pretty well known for simplicity in my craft cocktails. This one is no different with only three ingredients plus bitters. That should satisfy even the most hard pressed for time bartender/mixologist. Because if you are ten deep at the bar on any given Saturday night, let me tell you from my own experience that fewer ingredients make a happier bartender!

This cocktail, a take on the classic Manhattan involves a rum that is near and dear to my heart. I use Mezan XO because of the anything but sweet- funky, slightly smoky (bourbon oak cask aged) demeanor. The XO is a combination of rums from four different Jamaican distilleries. The part of the story that speaks most clearly to me involves the rum from Long Pond. Its distinctive flavor stands out as authentic, untouched rum. No caramel, no added sugar, no glycerin, no chill-filtering. Ah, the good stuff.

So I took a healthy portion of the Jamaica XO and added it to a 24-hour infusion of the Death Wish Coffee (It’s usually called cold brewed, I call it slightly insane) and added to a bit of my favorite for a Manhattan of this demeanor, Carpano Antica Sweet Vermouth. There is a smoky unctuous quality about Carpano. Perhaps it is the historic recipes that dates back to the 1700’s. I’m not sure- but they did say that Vermouth was originally invented against head lice and stomach worms so it couldn’t hurt you if you use it with rum and coffee.

Underneath Bell’s Crossing

Ingredients:

2 oz. Mezan XO Rum
2 oz. Cold Brewed Death Wish Coffee
2 oz. Carpano Antica Sweet Vermouth
1 cocktail cherry – better be home cured
3to 5 shakes Chocolate Mole Bitters
Prep:

Pre-chill double old fashioned glass with ice and water
To a cocktail mixing glass filled ¼ with ice
Add the Mezan XO Rum
Add the Death Wish Coffee- cold brewed
Add the Carpano Antica
Add the Chocolate Mole’ Bitters
Stir 30-40 times
Taste with a straw discreetly; add more bitters as necessary
Strain into pre-chilled glass over fresh ice.
Add cherry
Serve!
– See more at: http://drinkwire.liquor.com/post/underneath-bells-crossing#gs.=uQeCPY – Read more at: http://scl.io/dJXQx7X3#gs.=uQeCPY

http://drinkwire.liquor.com/post/underneath-bells-crossing#gs.=uQeCPY

The Best Recipes With Blueberry Strain –

tomato juice with shrimp and cherry tomato

Warren Bobrow is a famous marijuana enthusiast and mixologist. These are the two passions of his life, and their mix can only result in something wonderful. His favorite art of spirited drinks is now shown in a cocktail book that contains dozens of recipes. These marijuana-infused drinks impress the audience with their diversity and delicious taste.

His book Cannabis Cocktails, Mocktails & Tonics also contains useful information about the history of the pharmacists of the old times using cannabis-infused tinctures and drinks to treat their patients. In addition, the introduction of the book describes various ways of infusing alcohol, preparing tonics and tinctures to use them in the future for the delicious recipes in the book.

At first, Warren Bobrow creates a large variety of tinctures, oils, milk, and syrups that allow the mixologist to bring the art of cocktail-making to the new levels. For a long time, the man has been trying to find the ideal balance between alcohol and weed.

If you have ever wanted to make a cannabis-infused cocktail, add THC to your Bloody Mary, you simply have to read this book for some knowledge and inspiration.

If you wonder what cannabis strain to use for these drinks, we can recommend you to experiment a little and try to use the Blueberry strain. As all indica-dominant hybrid strains, this one will provide you with the necessary relaxation and happiness. This strain adds both sweetness and exotic notes to your marijuana beverage.
A Bloody Good Remedy
Ingredients:

180 ml chilled tomato-clam mixer (such as Clamato)
10 ml (2 teaspoons) of cannabis tincture
garnishes (the usual variants include olives, fresh chiles, celery sticks, etc.)
Have you ever tried the famous Bloody Mary before? If it is your favorite drink, we recommend you to read another recipe of Mr. Bobrow that adds a bit of spice to this drink. A Bloody Good Remedy has one special quality that will surprise you—the drink has no alcohol in it. Besides, it is just lightly medicated, so you do not have to worry about overwhelming effects.

You simply have to fill a glass with a lot of ice, pour the tomato-clam mixture into the glass, and add some tincture that you have at home. This recipe allows you to experiment with garnishes—be as creative as you like. Besides, you can add a few blueberries or grapes as a garnish instead of using a berry-flavoured tincture. The combination may seem strange at first, but it is something new for you to try.

All drinks in this book are elegant and full of nuances that can help you understand the mixology a little better. Besides, each one of them, from the simple coffee to complex alcohol drinks, has its own author notes that are full of useful information and present the drink in an ideal way.

– See more at: http://drinkwire.liquor.com/post/warren-bobrows-mixology-workshop-the-best-recipes-with-blueberry-strain#gs.=uQeCPY – Read more at: http://scl.io/ySb1lwlf#gs.=uQeCPY

Fresh Toast Fizzy


Behold the magic of raspberry shrub and cannabis simple syrup.

Real shrubs are for your cocktail glass. And no, they are not the kind that take up room in your front yard. Shrubs are an almost unheard-of combination of both vinegar and preserved fruit and cane sugar syrup. During the late summer months, they are especially delicious because they are cost next to nothing to make and quite thirst slaking. They also mix really nicely with Cannabis in a cocktail made with rum.

The history of shrubs dates back hundreds of years. They were most frequently used into the mid-1800s. The people who enjoyed them were amongst the working class and mostly because of the utter lack of refrigeration. No electricity, meaning no refrigeration for food preservation means all bad things to the gut.

But everything isn’t gloom and doom. Enter this homemade, vinegar-based fruit syrup. Shrubs were an inexpensive, sweet refreshment that could be added to a multitude of alcoholic liquids. People found that drinking certain kinds of acidulated liquids like these preserved fruit shrubs helped ease their aching bellies from the consumption of ‘certainly compromised foods and drink’.

Drinking these easy to make and easier to enjoy- sweet and tangy beverages were found to give the imbiber quick energy, too. Were they the first energy drinks? Possibly…

Fast forward to today, mixologists have rediscovered the magic of utilizing fresh fruit and vegetable shrubs in their craft cocktails. And now aficionados are starting to toy with them at home because of their ease in production.

Shrubs can be simply made with only three easy-to-purchase ingredients: raw sugar, some kind of vinegar and just over-ripe fruit, plus a bit of fresh water. They have a salty, sea-like undertone after they ferment for a few weeks, but are also sweet and tart. The fruit gives a deeply welcome hit of sweet perfume, the cane sugar (essential) sweetens naturally, and the unmistakable tang of your favorite vinegar makes your lips pucker, and few things are more salutary for the gut than naturally fermented beverages. Shrubs really were the original energy and health drink. And now it looks like this tangy combination of flavors have received their second wind!

Note: These shrubs will remain fresh for 1 to 2 months in the refrigerator, unless until they start to dance the jig and sing in Gaelic, then make a new batch immediately!

Summer Raspberry Shrub
(Makes about 1.5 cups)

This very basic shrub makes all kinds of refreshing combinations. Although the raspberry shrub starts out vividly red, in the end result, after a couple of weeks fermenting; the shrub will have a

pale coral hue. It’s delicious mixed with gin, vodka, rum, whiskey, Madeira, a smoky Scotch, Sherry, white wine, sparkling wine- and of course just plain water like they used to drink in the Colonial period!

Ingredients:

1 cup very ripe organic raspberries (they can be bruised and soft, but please, no mold)
1 cup raw cane sugar (Sugar in the Raw or like product)
1 cup raw cider vinegar (I use Bragg’s with the Mother Yeast intact)
Directions:

In a nonreactive bowl made of either ceramic or glass (or possibly stainless), add raspberries and pour sugar over the top.
Cover and let sit refrigerated for a few days, stirring and muddling often with a wooden spoon to combine. This mixture should expel lots of liquid, and this is good!
After a few days of gentle fermentation, add the apple cider vinegar. Let the vinegar combine with the sugar and raspberries for another week refrigerated. (Cellar temperature if you want to be absolutely authentic)
Arrange a fine-mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible.
Funnel the shrub into sterilized jars, this means submerged in boiling water for at least a minute and removed with sterilized rubber tipped tongs.
Cover and refrigerate (or cellar temp) for at least a week more, shaking well before using.
The assertive vinegar flavor will fade over time, leaving you a lightly thick- simple syrup that is tangy, sweet and very noteworthy!

Tip: A simple way to enjoy this raspberry shrub is with a glass of seltzer water and the addition of a few slivers of lemon zest. I also like to add it to gin!

Cannabis-Infused Simple Syrup
(Use strain of your choice)

Ingredients:

2 cups raw cane sugar – like sugar in the raw
3 cups filtered water
2 tablespoons vegetable glycerin (this helps supercharge the cannabis)
3 or more grams finely chopped, ultra-high-grade cannabis
Directions:

The first thing you have to do is measure out equal parts of sugar and water then bring the water to a boil.
Drop the heat down, just a bit- you’ll know when you see the sugar turning to caramel that it’s too hot!
Add in your finely chopped cannabis and stir in until the sugar has been completely dissolved.
Cover the pot and bring it to a quick simmer (do not boil!) for about 30 minutes.
Cool for ½ hour, bring back up to a simmer. Stir in the vegetable glycerin. Strain.
Let cool again, and refrigerate for up to two weeks.
Fresh Toast Fizzy

(Serves 2)

Ingredients:

large handmade ice cubes
4 ounces independent-producer rum
1 ounce Raspberry Shrub
1 ounce cannabis simple syrup (see above)
4 dashes Angostura Bitters
splash of fizzy water
Directions:

Fill a cocktail shaker three-quarters full with ice.
Pour in your rum, your handmade Shrub and the simple syrup (either cannabis infused or not) over the ice.
Cover, cap and shake hard for 15 seconds or until the shaker is really frosty.
Add a large ice cube to each of 2 coupe glasses. Strain cocktail into each of the glasses, dash the Angostura over the top of each glass (2 dashes each) and serve while icy with a splash of fizzy water of course!
Use the Thai spice principle. You can always add more spice- but you can never take it away!
NEVER more than one per hour…

http://drinkwire.liquor.com/post/warren-bobrows-fresh-toast-fizzy#gs.708a6wg

All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

I love books! Here are all the books on cocktails and spirits I know of (please do comment if I’ve missed something) published this year. Give some gifts or just stock up on your winter reading for the cold months. I’ve got stacks to get through myself.

 

Whiskey Books

6a00e553b3da20883401b8d22461da970c-200wiBourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick

More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler 

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris  

Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky by Dominic Roskrow 

Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World’s Best Whiskies by Cyrille Mald and Alexandre Vingtier

Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene 

 

Miscellany 

6a00e553b3da20883401bb09376999970d-200wiMade of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson 

Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro 

The Craft Cocktail Coloring Book by Prof Johnny Plastini

Drinking with Republicans and Drinking with Democrats by Mark Will-Weber

The Moonshine Wars by Daniel Micko

Drinks: A User’s Guide by Adam McDowell

Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch 

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson 

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse 

DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase 

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons 

Drink Like A Grown-Up by The League of Extraordinary Drinkers 

The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

American Wino: A Tale of Reds, Whites, and One Man’s Blues by Dan Dunn 

Distilled Stories: California Artisans Behind the Spirits by Capra Press

Building Bacardi: Architecture, Art & Identity by Allan T. Shulman

Craft Spirits by Eric Grossman

 

Cocktail Books, General

6a00e553b3da20883401bb08fac9f3970d-200wiCocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron

Pretty Fly For a Mai Tai: Cocktails with rock ‘n’ roll spirit  

Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney 

Aperitivo: The Cocktail Culture of Italy by Marisa Huff 

The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders’ Guild 

 Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

101 Cocktails to Try Before you Die  by Francois Monti 

Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau 

Eat Your Drink: Culinary Cocktails by Matthew Biancaniello 

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli 

Cocktail Books from Bars or Places

6a00e553b3da20883401bb094fd3d5970d-200wiThe Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli 

Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske 

Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough By Peter Thomas Fornatale and Chris Wertz

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

 Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman

The Waldorf Astoria Bar Book by Frank Caiafa

Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian

Science!


Shots of Knowledge
: The Science of Whiskey by Rob Arnold and Eric Simanek

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling 

 

Classic Cocktail Book Reprints

THE HOME BARTENDER’S GUIDE AND SONG BOOK {By Charlie Roe and Jim Schwenck}

AMERICAN BAR {By Frank P. Newman}

LOUIS’ MIXED DRINKS {By Louis Muckenstrum}

Beer (A few beer books slip through the cracks and come to me)

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge 

The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson 

 

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Ulysses Left on Ithaca Cocktail

Ulysses Left on Ithaca Cocktail

Excerpted from Whiskey Cocktails by Warren Bobrow

ulysses left on ithaca cocktailCome fall, my palate is already calling out for the heat and aroma from the fireplace. There is something about wood heat that fills me with warmth for the coming cold months. I love the snap of the fire and the brooding heat that fills the room.

 

The same holds true for my cocktails. I seek out brown liquors that speak of warmth like whiskey spun into a very seasonal cocktail.

Smoked American whiskey is a wonderful match for a citrus-oil–tinged tea like Earl Grey. Don’t worry, I’m not suggesting you start spiking your morning pick-me-up; this delicate cocktail proves that Earl Grey isn’t just for breakfast anymore. Bound together by homemade ginger simple syrup, the Ulysses delivers spicy, sweet, smoky, and even salty—all at once. This cocktail is named for the Greek hero of the epic poem The Odyssey. Reluctant to leave his homeland of Ithaca, he pretended to be insane by sowing his fields with salt instead of grain. In his honor, the final touch to the Ulysses is a pinch of sea salt, which adds an unexpected, crunchy kick. It’s a delicious finish. The ingredients for this cocktail are simplicity themselves, but the sum of the parts is truly bewitching.

 

Ingredients

  • 4 ounces (120 ml) freshly brewed Earl Grey tea, cooled
  • 3 ounces (90 ml) smoked American whiskey (like Balcones Brimstone or the salubrious and rare, limited edition- Knob Creek Smoked Maple Bourbon)
  • 2- ounces (60 ml) Spicy Ginger Honey Simple Syrup (see below)
  • 1-ounce (30 ml) club soda
  • 2 pinches of sea salt
  • 2 sprigs of thyme

Instructions

  1. Brew and cool the Earl Grey tea.
  2. Fill a mixing glass three-quarters full with ice.
  3. Pour the whiskey, tea, and the Spicy Ginger Honey Simple Syrup over the ice, then stir to combine.
  4. Taste for sweetness: If it’s not sweet enough, add a bit more simple syrup.
  5. Place a chunk of hand-cut ice into each of two short rocks glasses. (If you really want to bring out the gingery taste of the simple syrup, make ginger ice in advance: Freeze slices of fresh ginger root into your homemade ice.)
  6. Add the splash of club soda to each glass, and top each with a pinch of sea salt to add a welcome “crunch” to each sip.
  7. Garnish with the thyme sprigs—and get ready to pour a second round.

SIMPLE SYRUPS

Raw Honey Simple Syrup:

In a medium saucepan, combine 1-cup (340 g) honey with 1/2 cup (120 ml) water and simmer, mixing until the honey has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.

Ginger Honey Simple Syrup:

Make a batch of Raw Honey Simple Syrup. Add 1/4 cup (25 g) finely chopped fresh (preferably young) ginger. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. If it becomes frothy or speaks in pirate tongues, throw it out!

Spicy Ginger Honey Simple Syrup:

Make a batch of Raw Ginger Honey Simple Syrup, and add 1/2 teaspoon cayenne pepper. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. This can also be added to a glass of seltzer water, making ginger beer that you’ve never tasted before! Can you say Dark and….. STORMY?