Corrected Coffee
Posted by Warren Bobrow in Interior Design
19
May
It’s been a rather difficult week this week. First of all I have withdrawl. Last week I was in my element. I was correcting the coffee for the thirsty folks at the VIP/ The Daily Basics Mixology tent.
What is corrected coffee? Corrected coffee is coffee with a kick. And I was the man to provide it.
There wasn’t anyone during the entire event at Brimfield who wasn’t offered a corrected coffee. There is something to be said for this kind of mind eraser/mind opener. After all, at 7 or 8 in the morning, when the coffee is hot, there is ample time to correct the cup in your hand, to augment it, make it better, make it stronger, make it dangerous. Make each mug with PASSION!
I know how to do this. After all, I’m the Cocktail Whisperer!
Corrected Coffee
Each recipe will completely twist your mind, your friend’s and perhaps their friend’s as well. But for this exercise, each recipe serves two persons. Danger Level 5 out of 5! (so be careful)
2 mugs of freshly brewed coffee (try to make it yourself. Starbucks doesn’t count)
4 shots of Snap (USDA Certified Organic Ginger Snap Liqueur)
2 shots of Tenneyson Absinthe
1 shot of Fernet Branca
Bitter End Mexican Mole’ Bitters
Freshly whipped cream
Preparation:
Whip your cream, whip it good, I say whip it… (apologies to DEVO)
Add two shots of the Snap into each mug
Add the coffee to each mug
Add four drops of the Bitter End Mexican Mole’ Bitters to each mug
Top with fresh whipped cream. If you have those imitation cans, shame on you!
Sip and try not to drink too quickly, there’s plenty of time to sleep later in the day…
About Warren_Bobrow
Author of upcoming book: Apothecary Cocktails-Restorative Drinks from Yesterday and Today on Rockport/Quayside Books, now in pre-sale on Amazon.
Warren Bobrow is the cocktail writer for Foodista.
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.
Warren was one of only 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie- the weekend of September 22nd. 2012 in Burgundy and Paris.
He attends Tales of the Cocktail and is presenting on Milk Punch for the 2013 show
Warren demo'd freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)
Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.
You may find him on the web at: http://www.cocktailwhisperer.com
Warren is a published food writer and worked for Jim Ledue at Alberta's in Portland, Maine as a cook.
Warren began his climb to becoming a chef as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1985.
Warren is the former owner and co- founder of Olde Charleston Pasta in Charleston, SC while cooking at the Primerose House and Tavern. (Also in Charleston)
He spent Hurricane Hugo (1989) in his former home in Charleston and lost his business soon thereafter.
Warren was # 30 in Saveur Magazine's 100 in 2010, for his writing about the humble Tuna Melt.
He's written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.
Warren attended the Kentucky Derby and the Oaks Day Races 2012, while on assignment for Voda Magazine.
He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer. (Klaus, The Soused Gnome)
He also writes for The Daily Basics, Leaf Magazine and Modenus.
He writes for Williams-Sonoma on their Blender Blog.
He is a Ministry of Rum judge.
When do we add the Absinthe?
When you have an empty cup. Pour the coffee over
This post makes me happy