I’m honored to be mentioned in the May 2016 issue of the esteemed High Times Magazine!
I’m honored to be mentioned in the May 2016 issue of the Esteemed High Times Magazine!
I’m honored to be mentioned in the May 2016 issue of the esteemed High Times Magazine!
I’m honored to be mentioned in the May 2016 issue of the Esteemed High Times Magazine!
The mellowing of marijuana laws in places like Colorado, Oregon and Washington State has brought new meaning to the idea of plant-based cooking in America. But the funky green stuff has other applications, too, beyond the classic pot brownies or the more contemporary “herb butter” for your steak. Like cocktails, for instance.
“It adds very green tasting notes and aromas, and I find that to be quite beguiling,” Warren Bobrow, author of the forthcoming book Cannabis Cocktails, Mocktails, and Tonics, says in a videotaped interview with organizers of the annual liquor industry bacchanal, Tales Of The Cocktail.
Bobrow discusses the ancient history of weed-infused drinks, some helpful strategies for modern-day infusions — don’t forget to decarb first! — and even offers a remedy for those who mistakenly overdo it with these powerful potions: “chug a glass of freshly squeezed lemonade, and chew three or four black peppercorns. ‘I don’t know how it works,’ Warren admits, ‘but I will tell you: it works.’”
Check out the full video below:
The aromatized wine ramped up with herbs, citrus peel and other botanicals is coming into its own as an essential aperitif and cocktail ingredient.
By Warren Bobrow, CSX Contributor
Vermouth is a most maligned cocktail ingredient. Most of the stuff that goes into a cocktail is sour from age because most people don’t know that vermouth has a pretty short shelf life. In other words, vermouth needs to be refrigerated to remain usable for preparing your fine cocktails. (If you have a bottle waiting on top of your fridge and it’s been there for a few months in the heat, or if you snagged one from your grandparent’s home lurking under their cobweb laden bar, THROW IT OUT NOW.)
The original use for Vermouth involved certain core-medicinal properties of the ingredients. European vermouth contains a goodly amount of its active ingredient- wormwood, which is the also found in the socially-much-maligned intoxicant absinthe. Wormwood has shown itself to be very effective for ridding the body of internal parasites like intestinal worms and for the treatment of most minor stomach maladies like your common tummy ache.
Vermouth, like many of our modern day aperitifs and their denser amaro cousins, was not originally stirred into a mixed drink to taste. In fact, they didn’t come into play in the cocktail bar until Jerry Thomas utilized them in his “medicinal” concoctions originally dispensed by apothecaries as powerful medicinals. Vermouth’s original use was a curative against head lice–that’s the healing power of wormwood for ye!
In our modern era, a person might take an antacid tablet when they have a belly ache from eating a spicy meal or spoiled food. In the 1800’s they might have a glass of vermouth or a glass of amaro for their curative and digestion. I much prefer a few glasses of Carpano Antica Vermouth instead of chemically produced stomach tablets. Here are a few vermouths to try:
Uncouth Vermouth Apple Mint
Where do I start with Uncouth Vermouth? Perhaps the first place would be with founder Bianca Miraglia herself. She is an alchemist and a poet with liquids as her muse. She gathers her herbs in their wild state and unleashes their potential mixed with wines that speak clearly of their potency and passion. Bianca is mystical in her flavors and her infused wines (vermouth) speak a language that is clearly brilliant and hardly the norm. There are different varieties with the seasons. They age beautifully as well with all the finesse of their maker. Class act!
Carpano Punt e Mes
Produced by the same fine house that produces Carpano Antica, Punt e Mes speaks a different tonality than its sibling. Punt e Mes is more modern in style, lighter- more refreshing perhaps. Sure you’ll find the notes of stone fruits cooked for long periods of time enrobed in sweet chocolate aromatics and further spiced by baking aromatics. They’re all in there. But what makes Punt e Mes so spectacular is the easy way it mixes in Craft Cocktails. I’m lucky to have a bottle in the fridge; it’s magnificent drizzled over a Rum and Mexican Cola as a very enticing float.
Atsby Amberthorn
North Fork of Long Island Chardonnay wine is the framework behind this gorgeous effort that uses a plethora of herbs and spices to weave a liquid driven dialog towards pleasure in your creative mixed drinks. But even outside of the cocktail bar, Atsby Amberthorn is a perfectly wonderful way to ease yourself into the evening. A snifter of Atsby and a twist of lemon with a splash of seltzer says to me more than a typical night-cap. This is one that heals the gut while easing that pounding in your aching head.
Lillet Blanc
The inclusion of wine made with Bordeaux varietal Sémillon lends a full, fleshy structure to this French aperitif wine. It’s blended with quinine liqueur from the cinchona bark in Peru, and citrus liqueurs from Spanish, Moroccan and Haitian oranges. Light, delicate and floral, you can sip it chilled or over ice with a twist a lemon or grapefruit.
Warren Bobrow is the creator of the popular blog cocktailwhisperer.com and the author of Apothecary Cocktails,Whiskey Cocktails, Bitters & Shrub Syrup Cocktails and Cannabis Cocktails. He can be reached via his website, cocktailwhisperer.com.
Warren Bobrow is a firm believer in the homeopathic values of cannabis, especially when paired with the curative powers of a good cocktail. This recipe, which gives delicate floral flavors an herbaceous kick, comes from Bobrow’s “Cannabis Cocktails, Mocktails, & Tonics,” coming out June 2016 through Quarto Publishing.
Don’t forget to catch our Cannabis Cocktails livestream with Warren on Wednesday, March 2 at 3 p.m. EST.
Fill a collins glass with the lemon zest ice cubes. Pour in the ginger beer, then add Art in the Age ROOT. Add the iced spearmint tea, then the medicated rich simple syrup (instructions below). Stir gently. Finish with two drops of the Jamaican Jerk bitters. Garnish with either a cannabis flower or a sprig of thai basil. Serve with a couple long straws. Sip slowly, and wait at least an hour before you pour yourself another.
For Warren’s “medicated” simple syrup:
Wednesday March 2, 3:00 PM – 4:30 PM
Join us for a free live-stream with Warren Bobrow as he demonstrates a few cocktails from his new book: Cannabis Cocktails, Mocktails, & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations
Demonstration Includes:
• A basic decarbing using the microwave
• How to infuse decarbed Cannabis into Bourbon Whiskey using heat in a double boiler
• A Moscow Mule with Q-Ginger Beer and explain why you shouldn’t have more than one cocktail per hour and what to do if you have too much
• A Gin and Tonic with Barr Hill Gin and Tonic from Q-Drinks finished with bitters made with Cannabis Tincture for scent and color
The original apothecarians and many country medicine/folk healers used cannabis tinctures as part of their healing regiment. From the inactive forms of THCA and CBDA used for medicinal purposes to fully decarbed versions, strains in both the Indica (night time) and Sativa (day time) have become more mainstream. Individual strains of Cannabis may actually alleviate many ills that force people to their doctors in the first place. It’s “high” time for this essential healing ingredient to be embraced once again.
As we have seen the explosion of hand-crafted bitters behind the bar and the use of syrups, infusions, tinctures and tonics- along with craft sodas and even Colonial techniques like punches and cobblers, the use of Cannabis extracts in Craft Cocktails has become an important trend that is only just beginning.
Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow has published three books on mixology and written articles for Saveur magazine, Voda magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY and other periodicals. He has written for SoFAB Magazine at the Southern Food and Beverage Museum and has written restaurant reviews for New Jersey Monthly. He has also contributed to the Sage Encyclopedia of Food Issues and the Oxford Encyclopedia edition named Savoring Gotham: A Food Lover’s Companion to New York City
Previous books include:
Apothecary Cocktails: Restorative Drinks from Yesterday and Today
Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks
Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs
Warren Bobrow is a firm believer in the homeopathic values of cannabis, especially when paired with the curative powers of a good cocktail. This recipe, which gives delicate floral flavors an herbaceous kick, comes from Bobrow’s “Cannabis Cocktails, Mocktails, & Tonics,” coming out June 2016 through Quarto Publishing.
Don’t forget to catch our Cannabis Cocktails livestream with Warren on Wednesday, March 2 at 3 p.m. EST.
Fill a Collins glass with ice and top with a little water. Set aside for a few minutes to chill, then discard the ice water.
Fill a Boston shaker three-quarters full with ice. Add the gin and the rose simple syrup, then shake hard for 12 seconds. Pour into a coupe glass and add the seltzer water. Dot with the grapefruit bitters, spray the top of the drink with the absinthe, and garnish with a grapefruit zest twist.
Wheelock Design and LUXE Interiors + Design Celebrated the grand opening of Wheelock Design Studio while guest enjoyed hors d’oeuvres and cocktails with by expert mixologist and author Warren Bobrow. The doors to the beautifully designed studio opened at 5:30 pm for an evening of fun in Old Greenwich. Local designers and media professionals gathered to help them celebrate, while guest toured Wheelock Design’s new lifestyle showroom.
Wheelock Design, displays are modern in their construction, innovative in appeal, compelling, inspiring and distinctive for every lifestyle.
Chuck Wheelock is a twenty-seven year kitchen industry veteran with experience in design, project management, sales and marketing direction for WoodMode, Poggenpohl, Smallbone, Christopher Peacock, Johnny Grey Studios and Wheelock Maidique. Chuck attended Dartmouth College, and holds a BA in Environmental Design from the University of Colorado. He has architectural design experience in the US and Middle East including corporate, educational and residential projects.
Wheelock Design and LUXE Interiors + Design Celebrates grand opening
Add the sugar cube to a champagne flute, and moisten with the lemon bitters. Then add the gin and the Squire’s Strawberry-Rhubarb Shrub, and top with champagne. Garnish with a long lemon zest twist. Note: To prepare this flute, combine very finely chopped lemon zest and sugar, wet the rim of the glass with lemon, and dip the glass into yellow-colored sugar. Voila!
– See more at: http://drinkwire.liquor.com/post/the-squires-shrub-cocktail#gs.NOg0Xtg
Kitchen designer Chuck Wheelock crafts uniquely personalized kitchens, and asked ME to craft uniquely personalized drinks for his booklet! Chuck Wheelock Cocktail Booklet!!