I’ll be signing copies of my books at the Hotel Monteleone at 10:00 am tomorrow, Saturday with the esteemed author by my side Dave Wondrich. Klaus will be there too. Come for a photo!!!
Hotel Monteleone 214 Royal Street, New Orleans, LA 70130
Book signing: Apothecary Cocktails by Warren Bobrow
Could there be a better setting for this event?! Come hear Warren Bobrow, aka the Cocktail Whisperer, talk about the resurgence of shrubs (drinks made with very tasty syrups) in the mixology world. He will also discuss the early apothecary, snake oil, patent medicines and his fascinating family history in the over-the-counter pharmaceutical business.
Copies of Apothecary Cocktails and Warren’s newest publication, Bitters & Shrub Syrup Cocktails will be available for purchase and for signing!
Join us between 1pm and 3pm for this special event on Wednesday, July 15th, at the Pharmacy Museum. The location is 514 Chartres Street, New Orleans, Between St Louis and Toulouse in the French Quarter- (504) 565-8027
This dish is so gorgeous and opulent, it smacks of the ocean as it coats your tongue. The charisma and the salinity of the flavors move gently down your throat and into your memories of the greatest meals of your life. That added burst of the sparkling wine will bring you into the complexities of this dish- just how delicious it really is with wine of this quality.
Of course before I go much further, I must tell you how reasonably priced this wine is. DrinkUpNY has it for just about fifteen dollars per bottle. That is amazingly delicious, crisp- aromatic and very refreshing wine tastes as if lime and lemon zests have been injected into each sip. There is salinity in the glass that gives the impressions of ocean-splashed stones and an added pinch of sea salt in every zippy sip. Cooking with Cellar Vilafranca “Casteller” Cava is a joy because with the complex and assertive nature of the 40% Macabeo, 40% Parellada and 20% Xarello grapes, this is not your mom’s low-end “plonk” bottle of sparkling liquid that hurts you badly the next morning.
Cellar Vilafranca is really worth the few bucks you spend for something that tastes much more expensive.
Seared fresh, (never frozen) Diver Scallops with Saffron Sauce
1 pound Fresh Diver Scallops, Sliced into somewhat thin slices with a very sharp and narrow fish knife, you may want to put the scallops into the freezer for a few minutes for easier slicing
1-teaspoon extra virgin olive oil
¼ teaspoon dried Saffron in total (A few precious Saffron threads per person are all you need)
1 teaspoon very thinly slices of shallot
¼ cup Heavy Cream
2 tablespoons Sweet Butter (I never cook with salted butter, you shouldn’t either)
Pinch of freshly ground Sea Salt
Freshly Ground Pepper
2 oz. Cellar Vilafranca Cava (per plate and definitely more for your glass!)
Stainless Steel (preferably with a copper core) pan
Heat your stainless steel pan to sizzling hot, drop a bit of water in the pan to test temperature, if it jumps around and beads, the pan is hot enough
Dribble the olive oil into the pan and slide the Diver Scallop slices into the sizzling hot oil
Do not touch for 1-2 minutes- and then flip with a stainless steel fish spatula and season with a touch of sea-salt and freshly cracked black pepper
Remove medallions of the Diver Scallops from the pan and keep warm and moist. You may want to put a hot (clean) cloth that has been lightly spritzed with salted water on them and then into the oven at around 250 degrees. Don’t cover them? They’ll be like pencil erasers. Hard rubber ones!
Add the Cellar Vilafranca Cava wine to the hot pan that you just cooked the scallop slices. It’s going to sizzle like crazy, so now would be a good time to throw in those shallot slices. Also add the Saffron threads at this time and sweat a bit in the liquid them to reveal their inner secrets.
Add the Heavy Cream- reduce until it looks “scary” I’m telling you as a cook now, you’ll think it’s reduced enough, but please, do it some more… you’ll know when it takes on a caramelized color, the heavy cream’s sugars cooking with the shallot and the saffron. It’s one of life’s simple pleasures right here. But it’s not done yet, take a sip of your brilliantly made Spanish Cava and contemplate. Do I feel lucky with this sauce? Did it break? (I hope not)
Add the Ice Cold Butter now and whisk it in small pieces- right into the hot cream sauce… there is a term for this… but I forget what it’s called, montes? Montay? oh well. I was once a saucier in the restaurant business a few decades ago. I trained my entire career to learn about soups, stocks and sauces. They used to sayin New Orleans, your sauce is supposed to coat the back of a spoon. And I, in my infinite wisdom would say, what kind of spoon? A soup spoon? A wooden spoon? What? Metal? Silver? Uh? No wonder I didn’t become a better cook. I wanted to know which one. Any one!
Reduce a bit more and pour the sauce over the warmed Diver Scallop Medallions, you could scatter some scallion threads over the top for a white, red and green motif. If desired of course.. … get some nice crusty bread for dipping that fragrant sauce, redolent with the saline punch of the scallops with the mysterious sweetness of the saffron and the warmth of the heavy cream. Yum is correct.
Serve on a pre-heated dish and garnish with pinwheels of lemon
Serve with an ice-cold glass of the Cellar Vilafranca Cava, open another one and chill a third, you’re going to need it to wash down this brilliant seafood and stimulate conversation…
With the release last week on Amazon of my third book, Bitters and Shrub Syrup Cocktails, I must pause for a moment to reflect upon the past few years… Ok, now that I’ve finished reflection- it’s time to get back to work.
One of the things that I don’t often do is “blog”… Years ago, I took a course in food blogging at the former French Culinary Institute and it didn’t go well- primarily because I don’t consider myself a blogger! I think columnist fits the bill better- yet I digress, blogging is big business for spirits companies!
How do you monetize it though?
Why you should go to the Jockey Hollow Restaurant.
I haven’t been to eat, but I do know that their cocktail program is world-class with Christopher James at the helm. Chris is my mentor and friend- full disclosure, I bar-backed for him at the Ryland Inn (scary) and learned that being a bartender is not always a glamorous job! It’s darned hard work!
Chris is fond of many advanced techniques within the confines of the bar. In many ways, what he has achieved is part of a brilliant career. Hat’s off to him! And the Jockey Hollow Restaurant? As I said, I haven’t dined there yet- maybe someday…
Here is a short list of places that get it with respect to cocktails in Morristown, NJ.
David Todd’s.. from the moment you hear the familiar music and New York Cool- without the NYC attitude- and dig deeply into their Wine Spectator Award of Excellence cellar or what I came for- the well-crafted cocktails- made with the best possible ingredients- well… you know you have arrived. There is no pretension here- even though that gal or guy sitting next to you has their own private jet, fueled and ready at Morristown Airport. So try to dress to impress, because you never know!
The hand-crafted drinks, some deceptively strong will make that first impression correct. This is one of the most beguiling of all the Morristown places that gets it with great drinks. And the food? It plays in conjunction with the cocktails and most certainly the well-chosen wine list.
Just go! Have a Negroni, sit outside and watch the world go by.
The Negroni was invented back in 1919 in Florence, Italy – purposively built to heal what ails you. Orson Wells famously said in 1947 that, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” I don’t know about you, but I think gin is good for you. Perhaps Mr. Wells had it altogether incorrect. The entire drink is good for you. Gin, after all, was used during the Middle Ages as a curative for the Black Plague. And Vermouth has long been held as a curative for many internal battles surrounding the digestive glands.
The history of the Negroni involves a base spirit, like gin, plus bitters and vermouth. I enjoy my Negroni Cocktail with the powerfully intoxicating Caorunn Gin from Scotland. Distilled with a healthy smack of the juniper berry and woven into a backdrop of citrus with a hefty punch of alcohol, the Caorunn Gin just tempts me to have another. Combined with the syrupy and complex Carpano Antica Vermouth and the historically correct Campari Bitters from Italy, the Negroni speaks very clearly of getting buzzed with the minimum of effort. I just sipped my Negroni down and absolutely feel no pain. And why would I, with the application of my finger to stir this magnificent cocktail?
My friend Gary Regan stirs his with his finger so why shouldn’t I?
Well the reasons are numerous why you should not stir your cocktail with your finger. Cleanliness has something to do with this. But I suppose if you dipped your finger in your tri-sink filled with disinfectants and cleansers, you’d really have nothing to worry about as long as you were in your own home. I always use a cocktail spoon when working behind the bar so not to upset my customers! The drink shown was mixed with my own finger… far away from any paying customers!
The best Negroni is also the simplest one to make. I do only a couple of things differently:
1. Wash glass out inside and out with cool water.
2. Dry carefully with a soft towel.
3. Pack with ice and water.
4. Carefully measure out your ingredients, pour out the bar ice and water.
I also use a couple large hand-cut cubes of ice from a silicone tray in the freezer so I can control the quality of my ice.
• 1 oz. Campari
• 1 oz. Carpano Antica
• 1 oz. Caorunn Gin
• 2 dashes of The Bitter Truth Lemon Bitters
1. Add Campari.
2. Add Sweet Vermouth –
3. Add your choice of Gin. In this case I used Caorunn Gin from Scotland. Caorunn is liberally flecked with citrus fruit woven around the haunting elegance of the moors at night.
4. Add The Bitter Truth Lemon Bitters.
5. Add ice.
6. Stir all ingredients together…
Grand Cafe… transport yourself into this very European restaurant, owned by Desmond and Alice Lloyd. This is a boite of the highest provenance. Don’t come in jeans or shorts, make sure your shirt is pressed and tie your shoes, yes… it matters… Then, please comb your hair and while you’re at it, clean your glasses . This is not a bar, sure they have a small one for a pre-dinner slurp-made very carefully I might add… The Grand Cafe in Morristown serves, quite possibly the best Bloody Mary I’ve ever enjoyed in a bar (or restaurant for that matter…)
(It’s rolled, never shaken) and their brilliant Irish Coffee is every bit Ireland as anything in the world.
The BEST is found here at the Grand Cafe.
Jockey Hollow… again. Chris James at the helm. Need I say more? Just go and pour yourself into a seat at the bar.
SM23… For a slice of NYC with all the thumping but not the bumping, try this very sophisticated boite located within the Headquarters Plaza building. Classic cocktails, made with the best ingredients possible are the framework for SM23. Just go- and bring an appetite for some of the best Indian and Asian food around, save room for dessert!!!
End of Elm… I’ve had good cocktails here. While not a Craft Cocktail lounge, the emphasis is on their food at EOE… They do mix some fine drinks without much fluff. I like it and if you find their prices too rich for your pocket, you can always get a submarine sandwich at Long John’s next door for your lunch with some for the next day!
Dive Bars and just some really lousy bars. Morristown is full of them. They say that Morristown is the Hoboken of the western part of the state. I say the Morristown-Town Fathers got what they deserved with the quality of bars that exist by the historic Green. And don’t even get me started on the interior architecture of these places.. Isn’t Morristown a Colonial town?
With a major focus of my career for drinking fewer drinks and drinking better when you do drink… well, it is an embarrassment, at least for myself as someone who takes great pride in the cocktail movement, to even try to have a conversation about why a margarita should not have both cheap triple sec and bottled sour mix. Morristown dive bars and some of the ones that surround the Green, like many other places around the country serve no better than the worst drink you’ve ever had- made to appear to be the best drink that you’ve ever had- but as I like to say, the ice gives it all away.
Find me a place with good ice and I’ll tell everyone. If you use bar ice? Well for me at least, it’s all bad things. And if you are making your Margarita cocktails with triple sec and bottled sour mix- well, it should be a crime.
These places don’t try to make anything that even closely resembles a craft cocktail- and thus they do not get it. But they do serve the multitudes of people who flood to Morristown to get as smashed as possible. It’s a fact of life- like or not.
awful… beer and shots made with cheap ingredients. Play hopscotch outside at night, or on a weekend with what is sometimes left on the sidewalk by over-indulgence’s.
It’s a very young set here. No soft jazz or Sinatra on the stereo, so don’t ask. A good place to stay well clear of in my opinion.
Last National Rum Day I went into the Grasshopper and I asked them which cocktail they were making to celebrate this National Holiday… They replied Malibu and Coke. That’s just wrong. And it was served with a slice of lime that dated to the Truman Administration. Next…
Even the Guinness is too cold.
Shall I go on?
The Iron Bar… It’s cheap and tawdry. From the low quality, bottled sour mix they use to fill out most every mixed drink, to the base spirits made in chemical factories, if you like your flavored vodka in candy varieties like whipped cream and chocolate pudding, you’ll love it here. And their Bloody Mary is shaken. FAIL….
Definitely a younger crowd.
The Office- located next door tries really hard. I do love their beer list, but their cocktail list needs much refinement and balance to be included on the list of who gets it in Morristown…. the answer is- very few. Urban Table tries hard too… Without much luck.
Roots is not a place for a Craft Cocktail. A Rob Roy might work in a pinch or a decent Manhattan, but these prices?
This is not New York, so please, use better Vermouth in that well north of fifteen dollar drink. Again.. Just my opinion.
One of the great liquor and wine stores in Morristown is Cambridge Wines on Morris Street. They have one of the best selections of whiskey around. AND they have sold copies of my books! A win/win!
The Grapeful Palate, located up on South Street has a very carefully curated selection of wines, beers and spirits. I love their attention to the customer and the calming effects of the Grateful Dead on the stereo system, making this a perfect destination for all your desires in the liquor world.
Book # 1
Book # 3
So simple to create at home, Bitters and Shrub Syrups will add an incredible depth of flavor to any beverage.
Historically, cocktail bitters, drinking vinegars, and even infused syrups were originally used for curing sickness with high concentrations of beneficial (healing) herbs and flowers. The slight alcohol base of bitters kept the often-fragile ingredients from rotting in the age before refrigeration. Bitters in the modern cocktail bar are embraced as concentrated and sophisticated flavor agents, although they are still used in holistic healing by herbalists. Shrubs add both tart and sweet notes to a craft cocktail or mocktail. They sate your hunger and quench your thirst, while stimulating digestion and good health of the gut.
The Cocktail Whisperer, Warren Bobrow, has been using bitters and shrubs in his quest for added zest in many of his craft cocktails, adding depth and mystery to a generic mixed drink.
Bitters and Shrub Syrup Cocktails will send your taste buds back in time with 75 traditional and newly-created recipes for medicinally-themed drinks. Learn the fascinating history of apothecary bitters, healing herbs, flowers, fruits, vegetables, and vinegars that are making a comeback in cocktail and non-alcoholic recipes. If you love vintage cocktails, you’ll surely enjoy this guide to mixing delicious elixirs.
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
- 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)
- To a mixing glass, fill 3/4 with large cube ice
- Add the Barrell Whiskey
- Add the Sweet Vermouth
- Stir carefully and considerately
- Strain into a large “Old Fashioned” glass
- Garnish with three of your home cured cherries
- Spritz each of the bitters over the top of the cocktail.. first the chocolate, and then the orange…
Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit
Format: Spiral, 160 Pages
Publisher: Fair Winds Press
|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)
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!
- 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
- To a Boston Shaker fill 3/4 with ice
- Add the Shrub, the Maple syrup and a pinch of sea salt along with the whiskey
- Cap and Shake!
- Pour into a utility glass with a couple cubes of ice
- 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!
Thursday, January 15, 2015
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
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)
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!