Wild River Review

Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. In 2010, Bobrow founded “Wild Table” for Wild River Review and 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.

Read more here at Wild River Review

Shrub a dub dub!

Whole Foods/Dark Rye Magazine

Whole Foods/Dark Rye Magazine

A HOW-TO GUIDE FOR MAKING SWEET & SOUR CONCOCTIONS

By Warren Bobrow

Contrary to what you might think, shrubs are not the large green hedge plants that grow in your backyard. As the “Knights Who Say Ni” well know, those are shrubberies. The real shrubs—strange and delicious concoctions of vinegar and sugar-preserved fruit syrup—are making a comeback. READ MORE HERE:

THE CANNABIS-INFUSED TREND IS COMING TO YOUR COCKTAILS


Photo: Courtesy of Gracias Madre
With cannabis popping up in watercoffee, and food, it was only a matter of time before it found its way onto your happy hour menu. In states where recreational marijuana is legal—here’s looking at you, California, Colorado, Oregon, and more—bartenders are shaking and stirring two cannabis compounds into their specialty cocktails: cannabidiol (CBD), which is not psychoactive, and tetrahydrocannabinol (THC), which is. (Both have been linked to healing benefits including the treatment of chronic pain, anxiety, and insomnia—but Mary Jane martinis are hardly doctor-prescribed.)

READ MORE HERE

7 Easy Ways To Make Any Cocktail You Make Taste Better Well, almost.

I’m a firm proponent of craft cocktails. But with that said, not just any cocktail is worthy of the label, “craft.” Just like not every spirit is really craft when it says so on the label. For all intents and purposes this should be your rule of thumb. According to the American Distilling Institute, which is the go/to for all thing that are craft in the United States, a spirit may qualify as a craft spirit if and only if they produce fewer than 52,000 cases of that spirit per year in their own distillery. So not to confuse you, this means 52,000 cases of a spirit distilled under their own roof qualifies.

READ MORE HERE AT THE FRESH TOAST

EX-BANKER TURNED CANNABIS COCKTAIL KING

Meet Warren Bobrow, The Ex-Banker Turned Cannabis Cocktail King

Photo Credit: Warren Bobrow

You’d be hard pressed to find an authority figure when it comes to cannabis cocktails. But Warren Bobrow, the author of Cannabis Cocktails, Mocktails and Tonics, doesn’t think that’s because the combination is a bad idea. He should know — he literally wrote the book on the subject. He’s a strong believer in a good cannabis cocktail. It’s just that everyone else (other than a few brave bar owners) is too scared to tackle the subject.

READ MORE HERE!

Musings on Whiskey

My influence for writing Whiskey Cocktails is one of a most circuitous nature. Whiskey has rough and tumble roots for me. Initially I looked at whiskey as something that was rough and harsh across my palate. I wasn’t a whiskey fan until a couple of years ago. Rum was more my forte, I was a rum judge for the Ministry of Rum in 2010. I also wrote about food, and, of course wine. It’s very tough to make a living being just one more voice in the room of food writing or even wine writing.

READ MORE HERE AT WHITE MULE PRESS:

Triibe: A Marvelous Spirit Welcome To Many Recipes

TriibeThe Reformed Spirits Company, makers of the World Renowned, Martin Miller’s Gin has created a crystal clear, uncolored, ‘Irish Cream’ liqueur that is mesmerizing in mouthfeel, quality and overall finesse. What they have created, using Irish Malt Whiskey, is a bourbon, chocolate, milk punch without any caramel color added at all. In fact, what they have done is rectify an authentic spirit base with a plethora of marvelous flavors that say rich and creamy in the glass without a drop of artificial color to further confuse the consumer with layers of provenance that just doesn’t exist.  

READ MORE AT TOTALFOOD.COM

Tsipouro or Raki(i): They’re Both Greek Moonshine Craft Distilled in New Jersey!

Warren Bobrow, CONTRIBUTOR

  219 

Tsipouro going on! Photo: Warren Bobrow-Leica M8

It’s Greek Moonshine… and to Greek people it’s best known as Tsipouro. OK, now that you got that, sometimes it’s better known as Raki (but not the Raki that you may think you know, the one from Turkey or Armenia…) Rakii *spelled with two i’s for TTB/legal reasons-not to confuse the consumer with the best known Raki on the market, this style of Raki is usually made only in Greece and named Tsipouro. Lazy Eye Rakii is being craft distilled in a most unlikely place, Southern New Jersey. Richland, NJ.  This craft distillery is not just around the corner from anywhere in particular, like NYC for instance, it makes for a good day trip.

READ MORE HERE AT FORBES

A RUM FOR EVERY PALATE

Around much of Pan America, rum offers a taste of place and a mini-history lesson in every sip. As U.S.-based rum expert and judge Warren Bobrow says, “There is a rum for every island, for every meal, and every dish. Rum is incredibly versatile: it speaks to Cognac and brandy lovers.” There’s infinitely more to explore than “the captain.” Here are some of the must-tries, should you be so lucky!

READ MORE @ Rum; Worldly Delights!

10 Questions with Warren Bobrow

Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!

1. How did you get involved with the world of cocktails and spirits?

Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.

READ MORE HERE AT THE MAGICAL BUFFET.COM