The Mezzrole Cannabis Cocktail!

The Mezzrole Cannabis Cocktail
The Mezzrole Cannabis Cocktail

The Travel Joint has teamed up with master mixologist Warren Bobrow to bring you some amazing cannabis infused cocktail recipes leading in to the summer. Bobrow, known as the “Cocktail Whisperer serves as the master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition. He has also published four outstanding books including his new release “Cannabis Cocktails, Mocktails, and Tonics” which is available for purchase here.

“I’m a huge fan of Manhattan-style cocktails; they make great aperitifs.
This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing. When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.”

INGREDIENTS

  • 4-6 Greenish Cocktail Cherries (see page 45)
  • 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend (Decarb 1/4 oz (7 grams ) cannabis of your choice at 240 degrees in a turkey roasting bag. If you use a magical butter machine there is no need to grind.  If not please grind fine.  Cool after 45 minutes.  Your cannabis should be dark in color and quite pungent in aroma.  Infuse at 160 degrees for an hour.  Let cool and bring up to the original level with fresh vermouth)
  • Handful of crushed ice
  • 1 ounce (30 ml) bourbon whiskey
  • Aromatic bitters

Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough.

Look for more cannabis infused cocktail recipes from Warren Bobrow coming to The Travel Joint soon.

http://thetraveljoint.com/the-mezzrole-cannabis-cocktail/

The Mid-West Rum Festival this weekend in Chicago!

https://www.eventbrite.com/e/midwest-rum-fest-2016-chicago-il-tickets-19177546558

Saturday, April 30, 2016  from 12:00 PM to 11:00 PM

I will be at the TheRumLab.com ‘s 2nd Mid-West Rum Festival in Chicago, Illinois. Last year more than 20 Rum brands participated and over 600 people attended our inaugural event in Louisville, Kentucky. This year they added a Trade Program and some Tiki flair.
The event is divided in two sessions. (1) Spirit Industry (2) Rum Aficionado “General Admission”.

The Spirit Industry Session consist of a 2 hour program offering industry professional the opportunity to: (1) Network with brand representative, (2) attend training seminars, (3) taste a wide variety of rums (4) Mingle with industry colleagues.

The Rum Aficionado “General Admission” Session consist of a 3 hour program offering the attendees the opportunity to: (1) Taste new rums (2) attend brand seminars (3) enjoy pleasant music, (4) and 1 Complimentary Food Coupon to be redeem at venue restaurant.

 

Bottom Lounge, 1375 West Lake Street, Chicago, IL, US

Klaus & I are heading to Albany, NY!

Please join Klaus and I for an exciting tasting  experience on May 23, 2016 at the Renaissance Albany Hotel  144 State St, Albany, NY 12207 (518) 992-2500 

I’ll be making the Broad Reach Cocktail with the Award Winning Mezan Rum And a fabulous Bärenjäger Iced Tea !! rumfest
barenger

Lovely piece in MountainXPress

Warren Bobrow, the Cocktail Whisperer

“I’m late to the game,” admits cocktail historian Warren Bobrow, one of the headliners for the inaugural Asheville Cocktail Week. Bobrow spent nearly 20 years in the financial world before attending the French Culinary Institute, where he studied under famed New York Times food writer Alan Richman. The author of numerous books, Bobrow will host a dinner at Cucina 24 and a seminar at the S&W. He’ll also do a book signing at Malaprop’s to promote his latest work, Cannabis Cocktails.

“We’ll be talking about bitters and the stomach and healing,” he says of his planned discussion, noting that his other book, Apothecary Cocktails, deals with ailments that, up until the 1940s, people would have gone to an apothecarian to cure. “Bitters, acidulated beverages, shrubs, anything with vinegar played a huge role in that. Gentian root, wormwood … it was all used for digestion, and they all go back to the early apothecary.”

The original apothecarians, Bobrow explains, blended ingredients that they had in their kitchens and grew in their gardens to create curative tinctures and remedies. “And some of them were really interested in healing, but in those days, the doctors were out in the field doing the curing for people who would break an arm or split their head open. So the apothecarians became the formularies,” he says.

Bobrow believes it’s imperative that knowledge of historic healing practices, tonics and remedies not be lost. “Today you see all these bartenders pounding Fernet-Branca — and for a hangover, there’s nothing better — but all of these have a medicinal history in healing. But back then, most of those products had cannabis in them, and looking back, probably the only ingredient that actually did anything was cannabis.”

Warren Bobrow_Author Photo

ASHEVILLE COCKTAIL WEEK!!

https://mountainx.com/food/high-spirits-a-guide-to-asheville-cocktail-week/

May 1-8  Best Bloody Mary Contest takes place at participating Asheville bars and restaurants

Wednesday, May 4 Cocktail Theatre with Rob Floyd

Thursday, May 5  Spirit Dinner at Rhubarb with Warren Bobrow and John Fleer, Cinco de Mayo tasting and bar crawl with Hornitos tequila at The Imperial Life

Friday, May 6  Book signing with Warren Bobrow at Malaprop’s, Southeastern Distilling Expo at the S&W Building (service industry only; free of charge), Industry seminars at the S&W (service industry only; free of charge), Fourth annual ELIXIR bar competition at the S&W

Saturday, May 7 Hangover Brunch at The Imperial Life with Cathead Vodka, Cocktail tours with Eating Asheville, Kentucky Derby Party at the Smoky Park Supper Club’s Boat House, with Maker’s Mark, Old Fashioned Nightcap with Knob Creek on the rooftop of the Social Lounge

Sunday, May 8 Best Bloody Mary Contest results released online

All events require either tickets or an RSVP. For ticketing, schedule details and more information, visit ashevillewineandfood.com.

I’ll be in Asheville, NC!

May 6, 2016 Book signing with Warren Bobrow at Malaprop’s

Asheville’s own Malaprop’s Bookstore will host a reading and signing at 5:30 PM on May 6th with this well-known cocktail author. Bobrow, known as the “Cocktail Whisperer” among being a notable writer featured in Saveur and many other publications, is the author of three books:Apothecary Cocktails: Restorative Drinks from Yesterday and Today (2013), Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks (2014) and Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs (2015).http://cocktailwhisperer.com

Warren Bobrow_Author Photo

Warren Bobrow is the celebrated author/bar man and mixologist responsible for the forthcoming book, Cannabis Cocktails. This book which takes the tack of healing over being just another stoner book is certain to make some waves in the formerly stoic liquor world.

Warren is a published food writer as well as a mixologist. A long strange trip it’s been. He writes for the “Fabulous Beekman 1802 Boys” as their cocktail writer. (Klaus, The Soused Gnome)Warren has recently written for Whole Foods/Dark Rye, Eater.com, Distiller Magazine, Edible East End, Total Food Service, Tabletop Journal, Beverage Media Group, Leite’s Culinaria and Foodista.

 

 

I am an Eddy Awards 2016 Judge!

I am honored to be chosen to be an Eddy Awards 2016 Judge, recognizing the best work of the independent publishers of Edible Communities! Critics’ Choice and Readers’ Choice Awards will be announced publicly on June 15, 2016.
http://www.ediblefeast.com/
http://www.ediblefeast.com/eddyawards/vote/2016

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Author/Barman/Spirits instructor: Warren Bobrow: jockeyhollow@gmail.com