Category: Articles

Are you a Carnivore? I am.

Post author By Warren_Bobrow
Post date October 9, 2012

October 9, 2012

I’ll admit it. I’m a carnivore. There is nothing I like more than tucking into a slab of dry-aged PRIME Beef. My favorite way of cooking dry aged beef is very simple. Let the steak come to room temperature to relax the muscle. Rub the steak with sea salt and freshly cracked pepper.Grill over hard-wood charcoal, preferably homemade. Homemade charcoal you say? Yes. I make my own from wood that I age and cut by hand. It’s easy. If you don’t have access to a few dozen fallen trees you can always buy a bag of “natural” charcoal at your local Whole Foods market.

It’s very important, in fact essential NEVER to buy that charcoal that has lighter fluid cooked into it. Why? Because no matter how long you burn the infused charcoal, it will always taste like gasoline.

When I’m paying top dollar from my local German butcher (Hoeffner’s in Morristown, NJ) I want to make sure that my dry-aged beef tastes like beef!

Not like lighter fluid.

Starting a charcoal grill is simple. I’ve never owned a gas grill and wouldn’t know what to do with one if I did.

A fine choice is the medium sized Weber Kettle Grill.

I can control the heat for cooking by burning the coals on one side of the grill and using the natural convection from the curved lid to “circular” cook whatever I desire. The heat works wonders and infuses your food is a bath of luscious wood smoke.

You can even add grapevines, cherry or apple wood to the fire to add flavor.

Plus the natural flavor of hard-wood charcoal is far more pleasurable in my opinion than the flavor of gas. Just my opinion after years of cooking over wood.

Bourbon Distilleries often sell the charcoal that lines the insides of their barrels. I recently received a bag of Rye Whiskey infused charcoal from a distillery in Pennsylvania named Dad’s Hat. I placed the Rye Whiskey charcoal just off the heat so that the aromatics of the Whiskey combined with the burning wood, throwing off a Rye laced smoke. On a rack of beef ribs, the aromatics were most beguiling. You can duplicate this at home. There are no secrets here! Ok, maybe one secret. When the charred meat comes off the grill, let it rest on a wooden cutting board for about three to five minutes. Why? If you cut into it hot off the grill, all the succulent juices will drain out, leaving you with a tough piece of meat.

This is my secret and one that I’m sure Chef Symon will concur with as well.

Imagine my delight when I learned that Michael Symon, the 2009 James Beard Award winning chef was coming to the Short Hills Williams-Sonoma store!

Finally, someone who gets it when teaching the careful preparation of meat!

Yes, he is a carnivore– like myself. I’m sure we’ll have much in common. As a former grill-dog in the restaurant business, I can talk charred meat all day long!

Michael Symon, the author of the upcoming book named Carnivore is coming to sign his newest cookbook in our local Williams-Sonoma store.

Anyone who exemplifies the art of cooking meat will be charmed by his eloquent style and abundant passion.

Although Michael will not be doing a cooking demo during this book signing, he will fill the room with his infectious wit.

From what I hear, he disarms even his toughest critics!

I cannot wait to meet him in person and you will too.

See you in Short Hills!

Here’s the event information:

Williams-Sonoma Short Hills (Upper Level)

Mall At Short Hills
Tuesday, October 16, 2012 at 5:00pm
1200 Morris Turnpike, Short Hills, NJ, 07078
(973) 467-3641

Here’s more information about Michael:
Co-host on The Chew, an Iron Chef and host of Cooking Channel’s Symon Suppers, chef Michael Symon wows even the toughest food critics, while making audiences smile with his contagious laugh.

Carnivore, Symon’s second cookbook, will be out this October and feature recipes crafted for meat-lovers.

http://bit.ly/SO4sdO

I’m hoping if you are in the New York/New Jersey- Metro area, you’ll come out for this introduction to a true Star Chef, Michael Symon.

Here is a simple cocktail that I invented to go with grilled beef.

The Brick Pollitt Cocktail Makes one really tangy/spicy cocktail perfect for aged PRIME Beef

Ingredients:

Dad’s Hat Rye Whiskey

Royal Rose Simple Syrup of Three Chilies

Bitter End Memphis Barbecue Bitters

Perrier Sparkling Natural Mineral Water

Ice made from your Mavea “Inspired Water” Pitcher infused with the Bitter End Memphis BBQ Bitters

Preparation:

One day prior to making your cocktails, freeze a tray of ice using your Mavea Pitcher “Inspired Water” and drop four drops of the Bitter End Memphis BBQ Bitters into each opening of the ice cube tray, freeze overnight

To a Boston Shaker (cocktail shaker) add some regular ice

Add 2 oz. Dad’s Hat Rye Whiskey (or your choice of Rye)

Add 2 Tablespoons Royal Rose Simple Syrup of Three Chilies

Stir well to chill, do not shake this cocktail!

Add a couple of the Bitter End Bitters infused Mavea Water- ice cubes to a short rocks glass

Pour the Rye and Royal Rose Simple Syrup mixture over the top of your infused ice and then add a splash of the Perrier Sparkling Natural Mineral Water for a bit of fizz

Sip to a perfectly cooked steak and your hungry demeanor!

Best Chef: Great Lakes, presented by James Beard Foundation 2009 Winner: Michael Symon

About me:

Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.

He is one of 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 Paris and Burgundy.

He attended Tales of the Cocktail in New Orleans, the Boston Cocktail Summit and the Manhattan Cocktail Classic.

Warren presented 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 four hundred articles on everything from cocktail mixology to restaurant reviews to travel articles- globally.

You may also find him on the web at: http://www.cocktailwhisperer.com

Articles Recipes

Lil Cowboy Cocktail. Reprinted from The Beekman 1802 Boys Website

Post author By Warren_Bobrow
Post date September 8, 2012

http://beekman1802.com/food-and-wine/gartending-lil-cowboy.html

Gartending: Lil’ Cowboy

By Warren

Photo: Warren Bobrow, Leica M8

For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome. He’ll teach you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.

Klaus has been visiting farmers markets all over the country for the past month or so. His first adventure was to Tales of the Cocktail in New Orleans, next was to the bread-basket of our nation in Columbus, Ohio. Last weekend he journeyed all the way out to Portland, Oregon to watch me do a presentation on freestyle mixology for the International Food Bloggers Conference held by Foodista.
It certainly stimulated my taste and olfactory senses!
Portland, Oregon is a city of farmers markets. There is a plethora of cocktail friendly ingredients that defy the imagination.
Cherries are in season again out on the left coast. This time the bounty of the garden is in the form of rare white cherries.
White cherries exemplify the gartender’s dream cocktail. When crushed into a cocktail, white cherries are otherworldly on the flavor profile.
Be sure to pit out your cherries before they go into your mixing cup.
We almost never see white cherries on the east coast. Klaus (the Soused Gnome) explains that the cherries flesh is sometimes too tender to travel. He told me that in his home country (Germany) his kinfolk put up sumptuous white cherries in fiery brandy! He goes on to tell me that brandied white cherries are marvelous in a cocktail that includes Denizen Rum, cucumber ice (really!) House Spirits White Dog and freshly squeezed grilled grapefruit juice. The lift for this cocktail is provided by Klaus’s favorite pinpoint seltzer water, the Perrier Sparkling Natural Spring Water. He says that this water reminds him of his youth on the German/French border. I’ve told him that he needs to concentrate on locally sourced ingredients, but he disagrees.
Funny how a drinking gnome can have such an opinion on mixers!
Klaus grew cucumbers this year in the garden. These cucumbers are the European variety (no surprise here) they are seedless. Frozen into the Williams-Sonoma KING ice cube tray (2 inch x 2 inch) the European variety makes for a flavorful augmentation of Klaus’s soon to be infamous cocktail.
I reproduced this drink back in New Jersey with my own home cured cherries. Unfortunately these cherries are red instead of white, but they are delicious all the same. You can reproduce the cherries yourself by pitting out a few pounds of WEST COAST cherries, then covering in the spirit of your choice. Klaus suggests using a light spiced rum or even Apple Jack.
They take a couple of weeks to cure, but Klaus and I both say that the wait is worth it!
I know that after the trip to Oregon, cowboy music plays very well into the re-birth of the West Coast sensibilities that Klaus possesses. His GIANT thirst is only superseded by his ability to drink dozens of (tiny) drinks while roaming the myriad of mixology bars that dot this most interesting of cities.

I created this cocktail “on the fly, free-style” at the IFBC/Freestyle Mixology presentation ‘Lil Cowboy Swing Cocktail (named for Portland, Oregon’s lost cowboy culture)

‘Lil Cowboy Swing Cocktail
Ingredients:
(A couple weeks before you make this cocktail “put-up” some home-cured cherries)
Denizen Rum White Rum
House Spirits White Dog (Moonshine) (Oregon Distilled)
Royal Rose Simple Syrup of Roses
Bitter End Thai Bitters
Freshly Squeezed Grilled Grapefruit juice (Slice grapefruit into rounds and sear or grill until charred over charcoal or in a sauté pan) then juice as normal
Home cured Cherries (white if you can find them, red if you cannot)
European cucumber (peeled and sliced into coins for both the ice cubes and the cocktail)
Perrier Sparkling Natural Spring Water
Cucumber water ice- freeze rounds of a European seedless cucumber into an ice cube tray. I recommend the Williams-Sonoma silicone KING CUBE tray- I do a 50/50 blend of freshly juiced cucumber water with filtered water from my Mavea water filtration pitcher (The Mavea pitcher is from Germany- are you surprised?)
Instructions

for two strikingly powerful cocktails
Muddle several rounds of cucumber with some (pitted) home cured cherries in a mixing cup
Add some regular ice (about a handful)
Add 2 oz White Dog from House Spirits
Add 1 oz Denizen Rum (White Rum)
Add 4 tablespoons of Royal Rose Simple Syrup of Roses
Add 4 oz of your grilled grapefruit juice (essential)
Shake, Shake, Shake, Shake
Add a couple cubes of the homemade cucumber ice to your hand-blown cocktail glass
Double Strain into a tall hand-blown glass filled with cucumber ice

Don’t have a hand-blown glass?? Time is now to connect with your cocktail glass!
What does it mean to double-strain? Pour through 2 strainers to remove all bits of cherry and cucumber and grilled grapefruit juice
Add four drops per cocktail glass of the Bitter End Thai Bitters
Top with the Perrier Natural Sparkling Mineral Water (Essential)
Garnish with either a red or white cherry (your choice)

Tags Aviation Gin, Beekman 1802, Beekman Boys, Cocktail Whisperer, Foodista, House Spirits, IFBC, Klaus, Tenneyson Absinthe, warren bobrow, Zaya Rum

Articles Recipes

Agent Provocateur Cocktail… by Warren Bobrow from Modenus

Post author By Warren_Bobrow
Post date June 25, 2012

Warren Bobrow’s Cocktail Hour: Agent Provocateur Cocktail

There is nothing that I enjoy more than simplicity. Simplicity is a sense of place and it belongs in my cocktail glass.

Sometimes I wonder why cocktails have a dozen ingredients or more. Are they trying to cover something up?

In the culinary arts, this myriad of flavors can be distracting from the natural flavors. Covering pure flavor up with disparate ingredients is confusing to the palate.

The same holds true for cocktails!
Keep it simple!

It’s been warmer than usual as of late. My palate calls out for drinks that celebrate the warming of the earth and the quickening of my thirst.
Aperol and Cynar are two liqueurs that deserve more than your passing gaze. The addition of Lucid Absinthe makes this party even more inviting and certainly more interesting.

Agent Provocateur Cocktail was developed with the lush images of the namesake store in mind.
I wanted to create something that slips off easily, but satisfies a certain craving at the same time.
Aperol is combined with a dollop of Cynar- then the mysteriously aromatic Lucid Absinthe makes an appearance.
Freshly squeezed lime and orange juice may fool you. And you might just see, oh!

You have had one too many, they’re so good! You won’t taste a thing!

The take is decidedly different than your usual aperitif cocktail.
This one may help you find your pillow sooner than later.
Be careful of the results or by all means please enjoy the results!

Your choice!
Ingredients for two luscious slurps or more:
4 Shots Aperol
1 Shot Cynar
2 Shots Lucid Absinthe
8 oz. Orange Juice (Essential to be freshly squeezed)
2 shakes Fee Brothers Rhubarb Bitters
Preparation:
To a cocktail shaker, fill ¼ with ice
Add Liqueurs
Add 2 shakes of the Rhubarb Bitters
Shake
Strain into two coupe’ glasses
Garnish with an orange zest

Articles Books Recipes Reviews

What is it about Rum and Bitters? By: Warren Bobrow (Cocktail Whisperer)

Post author By Warren_Bobrow
Post date May 3, 2012

What is it about Rum and Bitters?

Warren Bobrow

May 1, 2012

I’m quite fond of white rum. It’s got the stuffing to stand up to mixers and to cocktail bitters. A couple weeks ago I received a sample bottle from the R. St. Barth’ Rhum company. I told them I’d like to try their product and if I liked it, I would write something about it. The same holds true for all the spirits I receive as samples. If I like it, we can see the results, if not, well, I’ll leave that to you.

Sitting in front of me is a medium glass. I’ve added a couple of coconut water ice cubes and some drops of a couple of bitters- most divergent in styles. The Bitters, Old Men, Macadamia Bitters and the Bitter End Thai Bitters to be exact. And yes, I received them as samples as well.

But as simplicity is my guide, I wanted to taste this Rhum before I did any cocktail augmentation. That means, taste the Rhum, right into my glass. Then- experiment a bit.

The St. Barth Rhum is stylistically more akin to the Rhum Agricole of the island of Martinique. Now there are some that will disagree with me- and that’s fine.

This is a gorgeous Rhum Agricole. Smacking of fresh sugar cane and white flowers, the slight salty bitterness guides me to adding some augmentation.

Truly nothing is needed but time in the glass and fresh citrus fruit. Maybe a splash of Cane Sugar Syrup?

No, it doesn’t taste like Martinique, what it tastes like is Guadeloupe Rum.. That is what it is! Sure it says St. Barths’s on the label, and that’s where the company is from.

I think real estate is too valuable on St. Barth’s for growing cane. Having spent a few weeks on St. Barth’s, it’s a magnificent place, brimming with French tourists in various stages of undress.

A harbor filled with mega-yachts, moored stern in, the European way. It’s a veritable Rhum fueled holiday!

The town of Gustavia is filled with the wealthy and the super-wealthy. You come here to soak up the sun and dream away the afternoons!

St. Barth’s has long been a clearing port for fine Rhum from the surrounding islands. You can get anything there virtually tax-free as long as it says RUM on the label.

I learned about the truly high end Rhums of Martinique while enjoying a “Cheeseburger” in paradise and washing it down with a Rhum Punch. Each restaurant on St. Barth’s makes their own version of the Rhum Punch. Usually it is Rhum Agricole, with infused herbs, fruits, spices and syrups.

The St. Barth’s Rhum Agricole would make the perfect base as a Rhum Punch. But I digress.

Today’s cocktail is ever so simple and delicious!

The Grilled Rhum Slingback

Ingredients:

Rhum St. Barth

Grilled orange rounds (about 3 per drink)

Fresh Lime cut into 8th’s

Coconut Water Ice

Bitter End Thai Bitters

Bitters, Old Men Macadamia Bitters

Freshly picked Kentucky Colonel Mint

Seltzer

Preparation:

Freeze Coconut water into ice cube trays

Chill short cocktail glasses with regular ice and water- let sit then pour out when glasses are very cold

Muddle the grilled orange rounds with the mint and the limes in a cocktail shaker

Add 2 Shots per person of the Rhum St. Barth to a cocktail shaker with the grilled orange/lime/mint muddle

Add the bitters, three drops of the Bitter End Thai, then 5 drops of the Bitters, Old Men-Macadamia Bitters

Stir to chill and combine well

Pour out water and ice from your short cocktail glasses

Add a couple of coconut water ice cubes

Strain the Rhum Agricole St. Barth’s mixture over the coconut water ice cubes

Garnish with an un-grilled orange slice and splash with seltzer to finish

So what is it about Rhum and Bitters. Are they a marriage of like-minds? I think so. Depending on the variety and scope of your bitters of course.

I want you to experiment with flavor! That’s what brings you deeper into your cocktails.

Close your eyes and dream of Eden Rock.

Articles Recipes

Magic Monk’s Eventual Dream Punch by: Warren Bobrow-Cocktail Whisperer

Post author By Warren_Bobrow
Post date May 3, 2012

Pardon my fuzzy photography from my ancient iPhone- I had to capture this picture with the camera I had on hand. This drink came together after a particularly unpleasant day yesterday. My day started with two deeply placed cavities being drilled out- at the dentist.

Please don’t get me wrong, he is most gentle and very kind- no barbarians here!

My mouth was not happy and after a few hours of discomfort I was able to get to work writing and dreaming.

My mind sometimes wanders to cocktails for reasons other than purely creative expressions of my inner self. Yesterday, it drifted towards alcohol to kill that dull pain of the experience.

I waited until the early evening to let my mind wander. Waiting for the magic to take place.

A fire graced the dining room fireplace- warming against my back. I was eagerly awaiting that flood of inspiration from using great ingredients to create new flavors.

They lend their secrets through creativity.

The cast iron pan heated to smoking in the kitchen. I had some tiny Florida Blood Oranges in a bowl for snacking, then, inspiration struck. What if I segmented the oranges into sections, then seared them in the cast iron pan, smoking nicely in the background? Certainly would change their flavor. Deepen it somehow. Make it sensual- a seared blood orange juice for a cocktail or a punch? Absolutely.

But what liquor to go with this. I’m sure cognac would work, but I didn’t want to go down that road from a flavor perspective. I needed something with deep mystery. What liquor evokes mystery more than Absinthe? Nothing except maybe Chartreuse VEP? Having several bottles of Absinthe and one of the VEP in the liquor cabinet didn’t hurt.

Carefully I drew open the ancient wooden box that contained the VEP. The wax covered top and hand numbered bottle looking like something from an alchemist’s lair. The bottle of Absinthe that I chose was Tenneyson. The company hails from Texas, yet the magic captured in the bottle is distilled in France. Is there a connection here? I’m not sure.

With the blood oranges popping up and down on the sizzling hot cast iron pan, I realized that they were attaining that crunchy covering that only can happen with high heat. Removing them from the pan I set them aside to cool. Then I juiced them by hand through a cocktail sieve.

I chilled this really cool mid-century modern glass down with some ice and water, but I didn’t want this drink to be cold. My teeth were pretty sensitive at this point.

Combining a bit of Chartreuse with Absinthe takes real fortitude. The Chartreuse VEP is 108 proof. Not for the meek. Tenneyson Absinthe, rolling in at 106 proof is at first sniff, pure Gin. I don’t know how they do it, other than the specific Terroir of the herbs in their unique recipe. This Absinthe is contemplative, yes- but when combined with Chartreuse VEP and charred blood orange juice- something magical takes place.

It is a punch beyond dreams- a simple drink really. Made with passion! You need to include two other ingredients that may have to be ordered directly from their source. Bitter End Moroccan Bitters and Royal Rose Simple Syrup of Tamarind to acheive my flavor profile. Or you can skip them and use the bitters on hand and a sugar cane simple syrup.

Magic Monk’s Eventual Dream Punch (Makes two or more… Just lovely cocktails)

Ingredients:

3 Shots Tenneyson Absinthe or your choice of Absinthe

1 Shot Chartreuse VEP

6 shots of grilled blood orange juice

A few slices of (ungrilled) blood orange for garnish

Bitter End Moroccan Bitters

Royal Rose Tamarind Syrup

Seltzer Water

Preparation:

Sear blood orange segments in a cast iron or stainless steel pan until nicely browned on both sides, set aside to cool, then juice through cocktail sieve

Combine Absinthe and Chartreuse VEP in a cocktail mixing vessel of your choice.

Add seared blood orange Juice slowly while mixing with a stainless steel cocktail mixer. Be gentle. Watch the louche’ take place in the glass. Contemplate the creamy, gin and citrus scented aromas that rise up from within.

Add a medicine dropper of the Bitter End Moroccan Bitters.

Add a splash or two of the Royal Rose Tamarind Syrup.

Give another gentle stir.

Pour into one of your most favored glasses… Have a connection to your glass that you will pour the drink into- make it memorable and share this elegant little punch with someone who appreciates FLAVOR!

Top with a bit of seltzer water, and garnish with a slice of blood orange. Sip, then dream into your Absinthe colored mystery!

Articles Reviews Tasting Notes

On Whisk(e)y: Tasting Tullibardine Aged Oak Edition + Balblair 1991 from OKRA Magazine

Post author By Warren_Bobrow
Post date May 3, 2012

WARREN BOBROW grew up on a biodynamic farm in Morristown, New Jersey. He is a reluctant cocktail/wine writer and a former trained chef/saucier.

FACEBOOK / TWITTER

••••••••••

There was a time in recent memory that I would walk into a liquor store and look wistfully at the selections of rum, vodka, gin and bourbon. I would walk right past the Scotch whisky as if it were something from another lifetime. My memories of Scotch whisky come at a high price for me. Unfortunately, when I attended private school, Scotch was just about the only thing that we drank. I remember a particularly blurry evening when an overly enthusiastic parent of a party-thrower was meting out veritable coffee mugs filled to over-flowing with the fruits of his investments. This gentleman who is now gone, invested heavily in Scotch whisky casks. At the end of the 30-year period there was the option to either sell the casks at a huge profit, or drink them. He preferred the latter and shared them willingly.

In college I didn’t enjoy Scotch. My college roommate often had in lean times a bottle of Johnny Walker Red, and in flush times, a bottle of the Black. I suppose that I just didn’t get it about Scotch. Single malt included. The flavors were lost on me. I made no effort to enjoy it again until less than a year ago.

Since my passion is rum and, of course, bourbon writing- I thought why not branch out a bit. Find some way to learn about Scotch by asking for and receiving gorgeous samples from the distilleries. And so I did. And my bar grew and grew with exotic offerings from distilleries around the globe.

Sitting in front of me right now are two such bottles. They were given as samples, thank you very much.

As I have said previously, if I do not like a spirit, I will not write about it. These expressions caught my mind’s eye, my sense of taste and in turn opened my palate.

The Tullibardine Aged Oak Edition says right on the label, “Best Procurable”. That statement of quality did not taint my first impression of this spirit. I should have imagined a statement about the casks before reading the ad copy. The small words fine, rare, smooth & mellow are more important to me. They express exactly what my first taste said. A sip is creamy and lush all at once. The mouth-feel is creamed corn baked into a pudding on the finish. The start is a touch of oak, a bit of cane sugar

(Do they use bourbon casks?)

Midway through swallowing this very small dram I discover the taste of peat, but not too much. There is a burn, but again, it’s metered and it doesn’t overpower the nose. The alcohol level is a fine 46% by volume, not too much, yet not 80 proof. After drinking a few of the raw cask expressions from Blackadder a few months back I’ve looked at anything less than 120 proof as “not too much”.

Turning the back of the bottle, I see that, indeed, they used bourbon casks. The company uses casks that date back to 2003 and the youngest casks are five years old. They detect citrus in the mouth, yet I detect caramel corn, grilled peaches, German eiswine and charred hoe-cakes made with charred grain instead of corn. This is an elegant slurp and I beg that you seek out a bottle. Tullibardine is not like the Scotch I’ve tried recently- it is much more American in approach. This must be from the bourbon oak. I think it will appeal to a drinker, like myself who is still learning how to enjoy Scotch whiskey.

Balblair 1991

The Balblair is like a history lesson. There comes a time when every imbiber seeks out the very best expression of the spirits that they can afford. The Balblair from 1991 will not disappoint. I’m gazing, no, peering into a dram of this whisky as if it was a veritable swimming pool of honey. The aroma fills the room. Freshly cut citrus, honey, heather, tarragon and bubbling spring water is the first thing I sense. This is a gorgeous dram of history. I suspect that each year of this liquid gold is different- as different as the grains taste from fog to fog, year to year. The earth gives off a fragrance that is immediately recognizable on the first sip.

There is smoke, yes, but it dissipates very quickly upon swallowing. The alcohol level is a bit less than that of the Tullibardine, but it actually tastes a bit hotter on the finish. The oak – used bourbon oak – the same.

I’ve gone on record to say that I love rum-aged in Scotch whisky cask so maybe I’m learning to love Scotch whisky aged in bourbon cask? I think so!

There is freshly made whole grain pancake batter in the nose and a finish of the outdoors, saline, lively and crisp. I’d say this was a single malt whisky for the spring and summer months. It’s lightweight and it makes you thirsty for more. Plus, the relatively low alcohol level will not wreck you completely if you choose to take a glass or two as an aperitif!

I don’t recommend ice in this dram, just sprinkle a bit of branch or spring water over the top. Sure, you can keep a bottle down in the wine cellar. I enjoy drinking my Scotch from 45 to 56 degrees. As it gets warmer, it changes and I like that change. This is an extremely easy to drink Scotch Whiskey. The first flavors are of freshly cut citrus fruits, toasty vanilla sugar that’s been muddled with cinnamon sticks- there’s some brown butter in there along with some grade B maple syrup.

My friend Hunter Stagg gave me some simple syrup made from Lemon Thyme the other day. The mid-notes of the Balblair is pure lemon thyme and simple syrup. I’m impressed to the range of flavors in each sip. I must recommend sprinkling some spring water over the top of your dram. It will release the emotions in every sip.

If you have a sprig of mint, or lemon thyme, slap it against your hand, sniff it deeply and have a sip of your dram.

It’s a lovely way to spend the afternoon. Sitting and sipping fine whisky.

Articles Recipes Reviews

Vodka Without Hangovers? Say it isn’t so?

Post author By Warren_Bobrow
Post date April 28, 2012

Say it isn’t so?

Perfectly pure Vodka? What a claim. Can your spirit make that same claim? Well there it is. Right on the label. Certified by the United States Government. NO IMPURITIES in this Vodka.
Now, I’m not usually a Vodka drinker. Far from it. I mean, if someone pours me a Vodka and grilled muddled grapefruit, I’m certainly going to drink it.
There used to be a bar near South Station in Boston named the Blue Sands. It’s gone now, along with most of the patrons, young and old. I suppose they met their demise through drinking rock-gut Vodka mixed with grapefruit juice. 80 cents for a small juice glass. You could get absolutely wrecked for about five bucks.
Drinking Blat on the other hand… the uber-elegant Vodka imported from Spain is not the same thing. This is contemplative Vodka. Vodka with flavor all its own. You wouldn’t want to cover up the intriguing aromatics of fresh herbs and citrus zest with uncertain mixers.
I received a bottle last night and immediately set to testing the theory- not for the lack of a hangover, but to unleash the flavors hidden within this crystal clear spirit.
What makes this Vodka so unique? I’m not sure- but I would say, seek out a bottle. And don’t cover up the aromatics too much.
Don’t be afraid to drink it on the rocks, or with a twist. Perhaps you’d like to mix it simply like this?

The Door Opener Cocktail
2 Blood Oranges, sliced into rounds and then seared until crunchy on the flesh
2 Shots of Blat Vodka from Spain
A few shakes of Angostura Bitters
A squeeze of Milagro Agave Syrup

Muddle a couple of the Blood Orange rounds in a cocktail shaker
Add a some ice
Add the Blat Vodka
Add the Bitters
Squeeze a bit of Milagro Agave into the mix
Shake and strain into a shallow coupe’ glass
Enjoy!

Articles Reviews

Whip your Bellini into Shape! by: Cocktail Whisperer, Warren Bobrow

Post author By Warren_Bobrow
Post date April 10, 2012

Whip your Bellini into Shape!

Warren Bobrow

Like many of the great liquid legends of cocktail artistry, the greatest drinks seem to have the largest legends behind each pensive sip. None hold as much mystique and intrigue as the Bellini. I love the Bellini for what it is not. It is not sugary sweet. It is not trendy. It is not difficult to make. What a Bellini is and what it has become- is history in the glass. I’m holding a bottle of Powell & Mahoney Peach Bellini cocktail mixer in my hands and I seek greater inspiration from the whiff of tiny white peaches and the “not too sweet” finish of “summer in a glass.”

This is very sophisticated juice- worthy of the finest sparkling wines or mixers. To say that summer is only as far away as a bottle of Powell & Mahoney is not too far of a stretch. You cannot physically force summer upon the outside world, but inside your cocktail glass it can be summer any time you open a bottle and mix a drink.

The original history of the Bellini has been told and re-told over the decades. Venice, Italy- the famed “Harry’s Bar” and freshly picked white peaches, gently pureed and then strained with a touch of pure cane sugar makes the best cocktail. What I do know about the Bellini is that a proper Bellini must be prepared with the best possible ingredients. The Peach Bellini mix that I hope you have a chance to try is exceptionally refreshing in a glass, served plain as well as with a bit of freshly drawn seltzer. You can make a brilliant Bellini with the sparkling wine of your choice- or any of a multitude of other ingredients.

The classic preparation includes Prosecco but yours might be something else entirely. The hit of dry fizz to the savory sweetness of creamy, white peaches can be described simply as, memorable and essential!

My parents took me to Italy when I was in my early teen years. They did not forbid me to taste alcoholic beverages- quite the opposite in fact, there was always wine on our table at home and more wine when traveling in Europe. Our trip to Venice was one of the highpoints of my childhood. We took a water-taxi to the famed glass factories of Murano where many of my cocktail glasses were crafted. I do believe and my mind’s eye recalls many unique flavors on that trip so many decades ago.

I remember it was brutally hot on this summer trip to Venice. The glass factories are not air-conditioned and my young thirst was only compounded by the lack of water or even wine as I recall.

To blow glass, vast amounts of fire is necessary, hence the furnaces glowing nearly white hot. Images and feelings such as these never left my mind, watching glass blown by talented artisans in a time honored method has reverberated in my memory since those days.

It’s no coincidence that the vessels that hold my cocktails are hand-blown, some from Italy, others from crafts-people trained in Italy.

There is a certain polished elegance to real Murano glass that cannot be duplicated any place else in the world.

The glass galleries of Venice are located in vast palazzio that echo with history. Millions of dollars of glass sculptures sit next to more humble reminders of the glass-blower’s craft. The hushed elegance of these living museums is further exemplified by the serving of Bellini cocktails, many served in glasses blown just for this purpose. You don’t have to drink a Bellini in a Murano hand blown glass, but it wouldn’t hurt! As I mentioned it was one of those days in Venice that the air stood nearly still and the humidity rose off the canals in vast sheets of penetrating, rippling heat. My parents were served tall (hand-blown) glasses of peach nectar with fizzy Prosecco poured over the top.

Of course I held my hand out for one to sate my young thirst. I can picture the sweet, yet tangy flavor of white peaches, the staccato of the Prosecco and the glass emptying itself down my throat in one fell swoop.

“Yes please, may I have another?”

With this quality product, made in “Micro-Batches” by Powell & Mahoney, you too may duplicate the utter dream-state of being in Venice. If it’s not summer where you are, turn up the heat in your home and find yourself a glass that befits a drink of the highest quality. And try not to duplicate the seven deadly sins, unless you want to!

In my most twisted fashion, I’ve created a cocktail that befits the classic flavors and memories of Venice, and those of Carnival, when the city is masked in intrigue and passion.

This cocktail is firmly based on the classic history of white peach nectar and Prosecco, but in keeping with my twisted sensibility I’ve taken the path less followed and twisted things up quite a bit.

You may find after several, if you have any clothes left on they will be gone soon, hence the name the Seven Deadly Sins. ( Sette Peccati Capitali)

Ingredients for several clothing and mind liberators hence the name Sette Peccati Capitali:

1 shot glass of Tenneyson Absinthe

1 shot glass of Aviation Gin from House Spirits

1 shot glass of Solerno Blood Orange Liqueur

4 shot glasses of Prosecco or any dry sparkling wine (It need not be Champagne, just light and refreshing)

3-4 shots of Powell & Mahoney Micro-Batch All Natural Cocktail Mixer

Bitter End Curry Bitters

1 cup Grilled Orange Juice (Slice oranges into rounds, grill over fire or sear in a pan then juice)

Preparation:

In a cocktail shaker, fill 1/4 with ice

Add liqueurs except for the sparkling wine

Add Powell & Mahoney Peach Bellini Mixer

Add a couple of ice cubes to each glass

Shake and strain into champagne glasses or long cocktail glasses

Add exactly three drops of the Bitter End Curry Bitters to each glass

Add the grilled orange juice, about 1 shot per drink

Add a couple of splashes of Prosecco to the glasses that contain the liqueurs, the peach Bellini nectar and the Bitter End Curry Bitters

Fully experience this cocktail by having several!

(I won’t be held responsible for your actions!)

http://www.cocktailwhisperer.com

http://www.wildriverreview.com/wildtable

Photograph by Warren Bobrow with the Leica M8/Summicron F2 50mm

Articles Reviews

Kilbeggan (The Oldest Operating Distillery in the World!)

Post author By Warren_Bobrow
Post date April 4, 2012

Kilbeggan (The World’s Oldest Distillery)

Warren Bobrow

April 4, 2012

Is the world’s oldest distillery in Scotland? If you said yes, then you are incorrect. The oldest operating distillery is in Ireland.

I’m quite fond of Irish Whiskey. You may note that Irish Whiskey is not spelled Whisky like in Scotland. Irish Whiskey has the addition of the E at the end in a fashion similar to the way Whiskey is spelled in the United States.

Why? I believe through my research that the extra E is meant to discuss a higher quality spirit that those without the E. This was a historic reasoning that had something to do with quality of a specific spirit. I don’t care to discuss the personal history, you can do that yourself. This history pit country against country. It was certainly not inclusive.

Oh, they spell Whisky without the E in Scotland. Whatever. I think that the exclusion or inclusion of the letter E is confusing to the consumer. But like any interesting puzzle the historical reasoning is out there on the web.

Onward…

Back in the late 80’s I had chance to travel to Ireland for the first time. This lush country, with gorgeous,1000 shades of deep green vistas set against limitless skies. This is where passionate crafts-people, embrace the ancient methods of distillation. The distillation arts in Ireland harkens back to a time when living off the land actually meant something.

I was fortunate to stay in Dublin- a young, raucous city filled with vivid splashes of color and light set against dark skies and brooding classical architecture. It’s a magical place- well geared to intellectuals and also thirsty entrepreneurs. There are authors and artists from all over the world that make their way to Dublin to study, to drink and to make history. You can go into dozens of bars, listen to traditional music and meet poets, dreamers and best of all, drinkers.

The pubs are filled with lads and lassies who come to seek solace in a fine pint of dark and a glass of uisce beatha or water of life. The pubs of Dublin and her denizens make this city go round and round.

I tasted Irish Whiskey for the first time at the historic horseshoe bar at the Shelbourne Hotel in Dublin. I was immediately hooked on the friendly, yet potent sweet water.

Ireland has amazing farmland well suited for growing grain. The soil in Ireland is rich in many of the nutrients necessary to grow grains. Grain just happens to make excellent many alcoholic finished products.

You have a thirsty country, much rain- generally miserable weather in the winter… Made even more lovely with a finished product made from fermented grain.

With grain comes distillation- and with distillation comes Whiskey. Irish Whiskey, is a unique product. It tastes like no other Whiskey in my opinion and it helps me dream. Dream you say? Drinking Irish Whiskey for me- unlocks a liquid history of searching for round-towers and seeking lovely wool sweaters woven in specific ways to identify the wearer. Irish Whiskey is part of the deeper social thread but is easily enjoyable in a lovely Irish Coffee.

I have the ingredients, but it’s just 8:53 in the morning. Not a good time to start drinking when a man has writing to do!

Ireland is no stranger to the craft of distillation as witnessed by Kilbeggan. Their handsome bottle reads 1757. No, this is not a misprint. 1757 is when the distillery was established. And 1757 means that this spirit is from the world’s oldest operating distillery. Not surprising to me. Kilbeggan is a new brand to the United States although by the bottle not so new to the world! Kilbeggan uses a 180 year old pot still. I believe a pot still gives great character to a spirit. There has to be something said to the distillation vessel. It must contain memories of some sort. It’s not just cold metal. It has a soul.

But does this make the spirit within the handsome bottle good? I think so. Please let me tell you about my thoughts.

Open the tall narrow bottle, classically finished in dark lettering over a pale yellow label. There is a hint of maroon and gold highlighting some important facts about the distillery. Several places on the bottle the numbers 1757 appear. The distillery is quite proud of their lineage and heritage.

Open the top and pour a healthy portion into a glass that resonates with you. From very moment that the magical liquid hits the glass I can smell the aroma of honey and hand-scythed grains. There is a bit of smoke way off in the finish, but nothing like drinking Scotch.

The beginning of the mouth-feel is peppery fire from the 80 proof spirit. The aroma of Kilbeggan is haunting and centering in the room. I want to have a taste. It’s soft, creamy in the mouth and quite beguiling on the top of my palate. Flavors of toasted nuts, fleur de sel, caramel and Irish Soda Bread (with extra raisins) predominate.

Add to this a healthy slathering of creamy yellow Irish butter, still warm over the toasted Soda Bread. This tiny slurp of Ireland just goes on and on with a multi-minute finish.

This is very sophisticated stuff. I’m especially enjoying the aroma in the room. Bacon fat, maple syrup and hot tea. Yum!

As a food writer I love to give the literary connections to flavors I’ve tasted in my childhood. This directional ability seems to translate well to the world of spirits writing.

As a cook, I find it interesting, to identify many of the flavor profiles that are available in spirits. Sure they all have brooding alcohol, that’s the point! People drink for pleasure. It tastes good and some even have a kick!

Flavor has everything to do with it.

Irish Whiskey is Irish history in every sip. For me to taste creamy butter melting over a thick slice of freshly toasted Soda Bread is to encourage you to find a bottle of Kilbeggan.

Two Cocktails For Kilbeggan

1. The Sheep in the Road cocktail- meaning that group of sheep don’t appear to be getting out of the road!

Makes two rather lovely cocktails

Ingredients:

6 Oz. Irish Breakfast Tea- chilled

4 Shots Kilbeggan Irish Whiskey

Local Honey Simple Syrup (1:1 ratio of Honey to water, heat, then cool. refrigerate)

Preparation:

To a cocktail shaker add the Kilbeggan and the Irish Breakfast Tea

Add 4 Tablespoons of the Honey Simple Syrup

Garnish with a lemon round and a sprig of mint

2. The Cow in the Road Cocktail- meaning, there is a cow in the road up there, watch out!

Makes two cocktails of bewildering strength from the use of warming liquids, you won’t taste the alcohol, so please be careful.

Ingredients:

Freshly Whipped Cream flavored with Kilbeggan

Hot Chocolate (your choice)

4 Shots of Kilbeggan

Sugar to taste

Preparation:

Make your hot chocolate and add to pre-heated mugs

Add the Kilbeggan Irish Whiskey

Sip and when the cow jumps over that wall, know that there is a pub just up the way. Someone will come to the pub and tell you to move your car!

Straight

2 Shots of Kilbeggan

Glass (preferably clean)

no ice

a bit of cool water

Preparation… Moisten your brow with the water, drink the Whiskey and have another

http://www.cocktailwhisperer.com

http://www.wildriverreview.com/wildtable

Tags Cocktail Whisperer, Dublin, Foodista, Ireland, Irish Whiskey, Kilbeggan, Scotland, warren bobrow, Whisky

Articles Recipes

The Last Pirate Ship (Rhuby from Art in the Age)

Post author By Warren_Bobrow
Post date March 23, 2012

I created this original recipe for Art in the Age out of Philadelphia. My friend Steven Grasse is the lead protagonist of this Public Relations, Marketing, Advertising and Brand Re-invigoration firm. It’s hard to put a finger on what they do best. I just like what they do!

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Philadelphia – August 30, 2011

Bid Farewell to Summer with The Last Pirate Ship

Make a Cocktail with Art in the Age’s Rhuby

Art in the Age’s Root and Snap liqueurs created quite the buzz. Now, the collective is causing another stir with its much-anticipated spirit Rhuby, made of rhubarb, pink peppercorn, petitgrain, and other organic ingredients, based on a Revolutionary era recipe.

According to legend, Benjamin Franklin and botanist John Bartram tinkered with brewing rhubarb tea back in 1771. The boozy variation is now on shelves, just in time for a late-summer libation created by modern-day mixologist Warren Bobrow.

The Last Pirate Ship
Serves one

Ingredients
2 oz. Rhuby
1 oz. fresh lime juice
4-5 strawberries
Fleur de sel
1 sprig of thyme

1. Combine ice, Rhuby, and lime juice in a cocktail shaker.

2. Toast strawberries in a cast iron pan.

3. Muddle strawberries and add to cocktail shaker.

4. Shake and strain into a rocks glass, sprinkle with fleur de sel, and garnish with a thyme sprig.

Available at most Fine Wine & Good Spirits shops; online at finewineandgoodspirits.com. For more information on Rhuby, go to artintheage.com.

Photo: Courtesy of Art in the Age of Mechanical Reproduction

Tags Art in the Age, Cocktail Whisperer, Cocktails, Pirates, Rhuby, Ships, Summer, warren bobrow