Barrell Bourbon… I’m a HUGE fan…

Slightly North of Delancey Manhattan

By Warren Bobrow

The Manhattan holds a soft spot in my heart. This is probably because my grandfather loved Rob Roy’s (the Scotch version of the Manhattan) He only ordered them up at his country club… I think they were a four ounce drink…Kept his mind off of me!

I don’t really care for Scotch, so I started (once I was 18) ordering Manhattan’s in the Men’s Grill at when he asked me to have lunch with him. I know that he wasn’t impressed, nothing I did impressed him. But the deep flavors of this drink remind me of him and his well practiced, gruff nature.

He was a really tough guy, in the commercial laundry biz. He packed a pistol during tough union negotiations! we found it after he died…

This is my version of the way they used to make the Manhattan’s (and Rob Roy’s) at Crestmont Country Club in West Orange, NJ.

The Cocktail Whisperer’s Slightly North of Delancy Street Manhattan

Ingredients

  • 4 oz. Barrell Whiskey #001
  • 1/2 Ounce Maurin Vermouth (red) or Carpano Antica (red)
  • Home Cured Cherry- it’s easy, in a Mason Jar, pack with pitted cherries, cover with 100 proof rye whiskey or dark rum for a month in a cool, dark place- you now have cocktail cherries! You can add some Moscovado sugar if you want for added fermentation..
  • Bitter Truth Chocolate Bitters (in an atomizer)
  • Bitter Truth Orange Bitters (in an atomizer)

Directions

  1. To a mixing glass, fill 3/4 with large cube ice
  2. Add the Barrell Whiskey
  3. Add the Sweet Vermouth
  4. Stir carefully and considerately
  5. Strain into a large “Old Fashioned” glass
  6. Garnish with three of your home cured cherries
  7. Spritz each of the bitters over the top of the cocktail.. first the chocolate, and then the orange…
  8. Yum!

Whiskey Cocktails- My second book!

Whiskey Cocktails

Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit

Whiskey Cocktails Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit
Author:

Warren Bobrow

Format: Spiral, 160 Pages
ISBN: 9781592336395
Publisher: Fair Winds Press
Price: $22.99
Buy from an Online Retailer

            
Grab your bow tie and a rocks glass, because we’re talking all about one of the most classic – and classy – spirits. Whether you like bourbon, scotch or rye, whiskey’s diverse and complex taste will be your new go-to drink for parties, gatherings, or evenings in your study with a roaring fire. Whiskey can be an intimidating drink to the uninitiated. Most folks may not be able to drink it straight. We’ve got you covered. The Cocktail Whisperer, Warren Bobrow, author of Apothecary Cocktails (Fair Winds Press) incorporates some of the best whiskeys into hand-crafted cocktails that bring out the subtle notes and flavors of any good bourbon or scotch. Whiskey Cocktails features 75 traditional, newly-created, and original recipes for whiskey-based cocktails. This wonderfully crafted book also features drink recipes from noted whiskey experts and bartenders.

One of the best new whiskey books of 2014 – TastingTable.com

“In the cocktail movement, most cocktail books have ignored the whiskey drinker’s palate, making us flip through pages of vodka, gin, and rum recipes before getting to a good whiskey recipe. In Whiskey Cocktails, Warren Bobrow did us all a favor. He makes cocktails with Scotch, Irish whiskey, Canadian whiskey, bourbon, Tennessee whiskey and a few others. Bobrow freshens up classic cocktail recipes and offers a few recipes that will surely become classics themselves. Finally, we, whiskey drinkers, have our own cocktail book to cherish. Thanks, Warren, for skipping all those other spirits. Whiskey Cocktails treats whiskey as the rightful king it is. – Fred Minnick, author of Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey

“Warren has done it again. Whiskey Cocktails is a sublime journey of the senses with mouthwatering recipes and exquisite photography. Warren leads you on a historic and personal tour and keeps you reeled in with his graceful prose that emanates from the heart. An ardent sensualist, he approaches cocktails in the way an untarnished artist approaches the canvas–guileless, ingenious, and heartfelt. His cocktail compositions are true works of art that will stand the test of time. His commitment to sourcing unique, refreshing, quality ingredients to enhance his cocktails is second to none and it shows in the elaborate, delectable concoctions he wields.” – Robert Sickler, Master of Whisky

“Before I made the drinks, I could already taste them. Warren’s ability to articulate the subtlety of the flavors in his recipes makes possible tasting by reading.” – Allison Goldberg, founder, Fruitations Craft Soda & Cocktail Mixers

“Warren Bobrow uses his great knowledge of mixing flavors to provide a book of extraordinary whiskey cocktails that will be enjoyed by all.” – Michael Veach, bourbon historian, The Filson Historical Society (Louisville, KY)

Runaway Mountain Train Cocktail

IMG_4133.jpg

Runaway Mountain Train

By Warren Bobrow

This little gem usually takes a whiskey made from Millet (an alternative grain) but in this case I’m using Barrell Bourbon from Kentucky. (122 Proof) I also concocted a vinegar drink called a shrub. What is a shrub? It’s a beverage that was very popular before refrigeration that uses fruit, sugar and vinegar to make a syrup that lasts far longer than fruit alone. In the centuries before refrigeration, people were required to use pickling techniques to make fragile foods last. Fruit unfortunately lasts only so long without chilling. But with the magical mixture of sugar, vinegar and fruit comes a tangy relationship that is good for digestion too!

Ingredients

  • 4 oz. Blueberry-Raspberry Shrub
  • 3 oz. Bourbon Whiskey (Barrell Bourbon)
  • 1 teaspoon Maple syrup
  • 2 oz. Club Soda
  • pinch of sea salt
  • Chocolate Bitters

Directions

  1. To a Boston Shaker fill 3/4 with ice
  2. Add the Shrub, the Maple syrup and a pinch of sea salt along with the whiskey
  3. Cap and Shake!
  4. Pour into a utility glass with a couple cubes of ice
  5. dot the bitters over the top and serve!

When you’re on this runaway mountain train you won’t want to be coming back anytime soon!

Travels and Essays- From DrinkupNY

Thursday, January 15, 2015

Cocktail: Travels and Essays

By Warren Bobrow, Cocktail Whisperer

Four Roses Small Batch forms the base of a very fall flavored cocktail that is meant to propel you towards the crescendo-the Christmas weekend.

I’m very fond of holiday flavors and aromatics along with the taste of the place that says New England.  The spices that come to mind when I think of this history are imprinted into my collective memory of childhood. This classic potpourri of scents is very easy to prepare because you can acquire the ingredients as easily as opening the DrinkupNY site and making a few well-timed clicks.

I love bourbon whiskey and fine bourbon whiskey can be purchased with many different producers on their labels.  At this time of the year I’m naturally attracted to Four Roses Small Batch, because the combination of four different blends make this drink sing the clarion song of refreshment.

As illustrated above, I seek the flavors of the fall in my cocktail glass and Sorel from my friend Jackie Summers makes perfect sense when a “Manhattan” of sorts is whipped together.  Sorel is a combination of Caribbean herbs, roots and spices along with very potent, New York State distilled alcohol.  It’s passionately made to Jack’s specific recommendations and each sip brings a smile to your face.  I think it mixes like a dream.

Instead of using Sweet Vermouth and Rye whiskey with Angostura Bitters in your “Manhattan” may I please suggest using the Four Roses Small Batch Bourbon Whiskey along with a nice measure of Sorel?  As not to confuse the basics of my plan, may I also include a portion of the brilliant cranberry soda and cocktail syrup from my friend Allison Goldberg in the form of her Fruitations Syrup? Why yes, yes I shall.

The reasoning for flavors that speak of the fall is very simple.  The mindset of the season is of freshly cut firewood and the snap of the fire in your cocktail glass.  I’m pretty understanding when it comes to the effort that goes into making a craft cocktail and this one is no different.  The ingredients just speak for themselves.  When you use quality ingredients the best is always the ones that speak clearly of the place.  The combination of cranberry, bourbon whiskey and Caribbean spices are their own representation of my past.  And that brings a smile to my face.  As we all know, when the person who is preparing your drinks is smiling, that energy translates through to the drink.  I’m fascinated by this technique for excellence and hope that you experiment the same way.

Sorel when combined with whiskey makes for gleeful revelry.  Add to this a few teaspoons of cranberry syrup and then finish it all off with a splash or two of Lapsang Souchong tea.  Serve it over an ice spear in a tall glass with a large sprig of fresh mint.  And add a lemon zest or an orange zest that has been dipped in bittersweet chocolate.  The possibilities are endless for finishing bitters, but may I suggest the Creole Bitters from The Bitter Truth?  They are spiced just right for a tropically influenced holiday slurp.  With an ounce or so of seltzer water to finish, this drink is deceptively easy to put a few into you.  But be careful there is kick in there, so unless you have a hollow leg, let’s just say that this drink is not at all weak!

Travels and Essays
Ingredients (for two persons who drink more than they read)
3 oz. Four Roses Small Batch Bourbon Whiskey
2 oz. Sorel
4 oz. Lapsang Souchong Tea
2 oz. Fruitations Cranberry Soda and Cocktail Syrup
4 oz. Seltzer Water
3-4 drops Bitter Truth Creole Bitters
Ice spear
Mint sprig

Preparation
To a large Boston Shaker (or in two equal batches) fill ¾ with regular bar ice
Add the Four Roses and the Sorel
Add the tea
Add the Fruitations Cranberry Syrup
Cap and shake hard for 15 seconds
Add your ice spear to a Collins Glass
Pour the mixture over the top
Finish with a splash or two of seltzer water
Add the bitters
Garnish with the mint sprig (slapped first)

Yum!

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  Johnson/Wales and the ACF apprenticeship were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren’s second book, Whiskey Cocktails is on the market now!
Contact: jockeyhollow@gmail.com

My Second Book: Whiskey Cocktails- in Huffington Post!

10) Warren Bobrow’s Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit

2014-12-14-Bobrowcover.jpg

Believe it or not, I have only just recently discovered whiskey. Not as much for drinking as for cooking and baking with it, yet my newfound passion for this libation has me wild about this book from Warren Bobrow, aka The Cocktail Whisperer, author of Apothecary Cocktails. His newest book Whiskey Cocktails begins with the very fascinating history of whiskey followed by a lesson on all the different types of whiskeys, then goes on to feature 75 traditional, as well as original, contemporary and unique recipes for whiskey-based, handcrafted cocktails including the Very Twisted Oat Whiskey Mint Julep to the Rye Cider Mulligatawny, General Jack’s Crisp Apple Fizz, Best Hot or Frozen Hot Chocolate.

And be still my heart, he includes a chapter on cooking with whiskey! Soaked fruits including Easy Home-Cured Cocktail Cherries, Oatmeal Raisin Whoopie Pies made with Drambuie, Hearty Barley, Lentil and Vegetable Stew, and how about a Scotsman’s Flourish of oatmeal cooked with whisky-soaked dried fruit? The Tasting Table calls Bobrow’s book “One of the best new whiskey books of 2014″

http://www.huffingtonpost.com/jamie-schler/best-cookbooks-gifts-for-_b_6322200.html

http://www.qbookshop.com/authors/17884/Warren-Bobrow.html

 

I’m REALLY Passionate about ICE. (Foodista)

http://www.foodista.com/blog/2014/11/16/really-great-ice-arctic-chill

Really Great Ice (Arctic Chill)

November 16, 2014
I’m really passionate about ice in my cocktails.  Bring me a drink with 1/4 cube ice and you fail.  Just like that.

A drink should speak clearly of the quality of the ingredients.  Chipped ice that turns to water the moment the liquor or “bottled-possibly concentrated from a powder” mixers hit it.

Cheap ice is a cheap experience.  And at a time when consumers and that includes drinkers want better “Craft” spirits in their glass, why are bars still using crappy ice?  Even at home, do you you have an ice program?

Or are you still using the ice that your freezer pumps out, day in and day out with that satisfying thunk.  This ice from your freezer, is in polite terms, not even worth your water glass.

Have you even noticed that festering container of garlic pasta that your housemate stashed in the fridge.  You might as well be making ice out of it.  Why?  Because until your fridge gets a good vinegar and water cleaning, everything that enters the fridge is going to taste…. AND most importantly smell like that putrified garlic pasta.

So, here’s what I propose.  Clean out the fridge.  Wash it out with white vinegar and water.  Do the freezer too.  I’ll bet you’ll be shocked by what you find in there.  Let it dry off well.

During the day or so that it takes to do a great job on your fridge and freezer, may I suggest placing an order for a most carefully made ice ball maker that I’ve played with in recent memory.

The company name is Arctic Chill Products.  They make a really great ice ball maker that works really well for just about any bar application.

The mold is made of up two sides.  When they close, they make a really tight seal.  There is a little hole in the top.  You will it with liquid through this opening.  Experiment with all different liquids but do not put them in the dishwasher.  They’ll be ruined.  Just listen!

The company says that the mold is airtight on their label.  I couldn’t verify that but I’ll take their word for it.  This mold makes really nice ice in a 2.5 inch round.

I believe that ice is the most important thing in cocktails, at least the drinks that call for it.

Ice can make or break your experience.  And if the ice is clear and hard in the glass, this is a thing of rare beauty.  When you’re pouring expensive spirits doesn’t it just make sense to use the very best products that money can buy?

I think the Arctic Chill Ice Ball Maker is one of the finest products of its kind on the market. I’m very impressed!

If you want crystal clear ice, try using distilled water.  My water is on a well, no matter what I do, it always turns out milky colored.  But no matter, it’s still really nice looking!

 

Yesterday I was doing some further experimentation with a marvelous bourbon by the name of Barrell Bourbon.  In this case the 003 edition.  

If you haven’t heard of it yet, hurry to DrinkUpNY and order some, because they don’t make much- and what they do make disappears REALLY FAST.  So Xmas is coming up and you DON’T have a bottle yet?

Hurry.

 

Please buy my second book, Whiskey Cocktails.  Thank you very kindly!  wb

NEW DISCOVERY!! Calvados Coquerel. ARTISAN-Handmade-Delicious…

North Jersey (dot com)

“Whiskey Cocktails”: new from Morristown writer

October 26, 2014    Last updated: Sunday, October 26, 2014, 1:21 AM

Whiskey, writes Morristown cocktail expert Warren Bobrow, has long had a reputation as a spirit enjoyed straight out of the bottle “without the benefit of mixers, and often without tasting much of anything except the alcohol’s heat.” Bobrow’s new book seeks to show off how the best whiskeys can be made into phenomenal cocktails. In “Whiskey Cocktails,” (Fair Winds Press, $22.95) he presents 75 classic and modern recipes including a German Pavilion cocktail made with smoked American whiskey and a Late Summer Fizz with rye whiskey and sweet Italian vermouth.

* Whiskey gets a remix

 

* Whiskey gets a remix

 

– See more at: http://www.northjersey.com/news/whiskey-cocktails-new-from-morristown-writer-1.1118221#sthash.e5CVEqLs.dpuf

Finally, The BEST bottled cocktails you can buy!

 

I would be lying if I told you that I paid much attention to the genre of pre-mixed cocktail.  They just haven’t been on my radar and probably for good reason.  What you can buy here in New Jersey would not be to my taste, nor would I even waste my time looking for them.

HOWEVER…. at my door last week, a package arrived from my friend Charles Joly.

Charles is, if you don’t know- the American Bartender of the year and the James Beard Society Award Winner… That alone made me perk up and say, I’ll try what you are working on and I’ll let you know what I think.

My friends, Crafthouse Cocktails is the best effort that I’ve tasted to date out of a bottle.  In fact I will go out onto a limb to say that Crafthouse Cocktails in the bottle is still better than 99% of all the bars in Morristown, NJ!

They just do it right.

I cracked open the handsome flip top on the Paloma.  What greeted me was the scent of excellent grapefruit soda, but not your usual flavors.  This grapefruit soda appears to have been charred lightly before juicing.  It’s really gorgeous stuff.  The sugar level is just right and the tequila element is not cloying, nor is it rock-gut quality.  This is high end stuff that demands your Boston Shaker and salt rimmed glass.  The grapefruit is all natural so it separates a bit in the bottle, give it a light shake and all is well.  This is the best grapefruit soda by far that I’ve ever enjoyed.  Bravo!  And the tequila is lush and rambunctious.  I’m suddenly feeling better!  The Paloma is made from Blanco Tequila, Grapefruit, Lime, Pure Cane Sugar and “natural flavors”….  I’m stunned by its beauty!

The Moscow Mule is a delight.  From the sparkling peppery goodness of the hand crafted ginger beer to the spices inherent to the mix, this is not your grandpappy’s Moscow Mule.  This is a most modern interpretation of the classic drink that I’ve tasted.   Again.. Bravo!  I’m catapulted

to the British Virgin Islands, gripping one too many Moscow Mules while trying to keep a hand on the wheel of the sailing yacht.  Something has to give!   The label clearly reads, Premium Vodka, Ginger Beer, Lime, Pure Cane Sugar.. Nothing else!

I think my favorite of the group is all three, but if I HAD to choose, I’d say the Southside Cocktail would be my favorite for the morning.  (because it is morning!)  Brimming with the expressive notes of quaility gin, lime, pure cane sugar and natural mint flavoring, if I don’t stop tasting these I’m going to have to slow down a bit before the serious work of day drinking begins.

These are quite possibly like having Charles at your beck and call, down in your bar- waiting to prepare you these amazing cocktails.  The only thing holding you back is your

ice.  Don’t mess it up by using freezer ice from the dispenser.  Take the time to boil your water and use good quality 2×2 cubes in the final glass.

When you shake your drink it’s ok to use the freezer stuff, but not in your glass.  You’ll ruin this amazing product!

Get some just as soon as you can.

www.crafthousecocktails.com

www.facebook.com/crafthousecocktails

 

My second book, Whiskey Cocktails will be out in the coming weeks.  You may grab one here!

Drink Up NY: Cocktail: Sir Oliver Just Indicated

Thursday, October 16, 2014

Cocktail: Sir Oliver Just Indicated

By Warren Bobrow, Cocktail WhispererI’ve been thinking about the classics of cocktaildom lately and one drink stands out as a virtual mind eraser.  It’s named the pink gin and probably for good reason.  The history of this drink dates back to the mid 19th Century.  Angostura Bitters, one of the original ingredients was being sold as a curative against seasickness.  Gin that had been aged in used whiskey and rum barrels found its way into the drinking class and something quite unexpected resulted.  Not only did the sweetness from the charred interiors of the cask drench the gin in soft textures, but also it made for a different type of cocktail altogether when mixed with the tropically scented bitters.

Enter the Pink Gin. 
Was the first time that you heard of the pink gin in a James Bond movie?  If you said yes, then you’re late to the party.  The Pink Gin has been around for a long time.  Certainly before you were born!

The Pink Gin is certainly not a weak drink.  It is one part of barrel-aged gin to one part of aromatic bitters.  You can specify ‘in or out’ in means the bitters are inside the glass, out means the rim is moistened with the bitters.  Whichever way you choose, the Pink Gin is not for the meek.  It’s pretty strong and the tropical flavorings will make it “all too easy” to drink.

Barr Hill makes a barrel aged gin that I’m quite fond of.  They age their namesake gin, made from raw honey and grain in new American oak casks that have been charred on the inside to reveal the sweet flavors inherent to the wood.  I think that Todd Hardie makes some pretty righteous Tom Cat for this example of the Pink Gin.  What I’ve done to this version, the cocktail whisperer version is coat the inside of the glass with Shrub Drinks Prickly Pear Shrub.

I love the pink color of the Prickly Pear.  It adds a certain dimension to the Barr Hill Tom Cat.  A Shrub, for those of you who do not know is made from sugar, fruit and some kind of vinegar.  The ingredients are combined and then aged for a period of time.  What results dates back to the Colonial Era, when refrigeration was unheard of and preserving food was necessary against foodborne illnesses.

Shrubs like the Shrub Drinks Prickly Pear are just gorgeous, smacking of acidity and style.  They deserve your hard earned dollars.

I go crazy over the Bitter Truth Lemon Bitters.  The classic version of a Pink Gin includes some form of aromatic bitters and a lemon zest.  I love using the Bitter Truth Lemon because it injects lemony goodness deeply into my version of the Pink Gin.

You need some citric spark against the sweet and potent strength of the Barr Hill Tom Cat Gin.  It’s just perfect.  Trust me on this.

The lemon bitters are just what the doctor ordered.  I’m departing from the norm with a wide orange zest.  And don’t use a peeler.  Please be sure to use a pairing knife.  It’s important and using a knife teaches you patience that is essential to building a craft cocktail.

Patience is what we are lacking in life, so start right now with your Pink Gin.

Sir Oliver Just Indicated (for one drink)
Ingredients:
3 oz. Barr Hill Tom Cat Gin
½ oz. Bitter Truth Lemon Bitters
½ oz. Shrub Drinks Prickly Pear Syrup
Wide Orange Peel garnish- cut with a pairing knife, please!

Preparation:
To a mixing glass filled ¾ with large ice- to chill down/but not dilute!
Add the Barr Hill Tom Cat and the Shrub Drinks Prickly Pear Syrup and then stir to chill

To a pre-chilled Martini glass
(Is there really any other kind of martini- other than gin???)
Add the ½ oz. of the lemon bitters
Add the Barr Hill Tom Cat and the Shrub Drinks Prickly Pear Syrup to the pre-chilled glass

Give a quick finger stir…
Twist the orange zest over the top to release the volatile oils…
Serve.
(No, don’t finger stir if you are in a public place!)

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkupNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.