Zombie Root Carousel Recipe courtesy of Warren M. Bobrow  Editor & Food Journalist/ Photojournalist from www.wildriverreview.com/wildtable In a cocktail shaker, mash several maraschino cherries to a pulp 2 oz. of Tuthilltown Manhattan Rye Whiskey 1 oz. Root USDA Certified Organic Liquor Finish with a shake or two of Fee BrothersContinue Reading

WILD TABLE – Billy Reid: Bourbon, Branch and a Splash of Southern Lore by Warren Bobrow Back in the eighties I bartended a bit, drank a fair amount of good bourbon in carefully learned, hand-crafted mint juleps, and cooked the line in a fine, white tablecloth restaurant near the historicContinue Reading

The Hand-Crafted Mint Julep by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer . Heat and humidity is what says “Charleston, South Carolina” in the summertime. The air, thick with the sour smell of decay from the confluence of the Cooper and the Ashley Rivers at low tide.Continue Reading