Mixologists Share Their Best Cannabis-Infused Cocktails

Mixologists Share Their Best Cannabis-Infused Cocktails

Without cannabis, drinks are basic.

Whether you’re hosting a soiree, brunching with friends, or planning a romantic dinner, these three alluring alcohol and cannabis-infused libations by guest contributors (and epicureans)  Elise McRoberts, Rabib Rafiq, and Jason Eisner will set the tone for the occasion. Since mixing cannabis and alcohol can be synergistically intoxicating, it’s wise to consume responsibly and control your dose. Some recipes call for cannabis-infused liquors and tincture, which can be difficult to find yet simple to make at home. To help, reference this recipe for Green Dragon, break out your Magical Butter machine or pick up a copy of Warren Bobrow’s Cannabis Cocktails, Mocktails & Tonics where you can dive a little deeper into the sea of DIY cannabis tinctures. Now who’s ready for a drink?

Melamine 

Who created it? Rabib Rafiq, The Cannabis Kitchen Cookbook recipe contributor and owner of Bistro 63 at the Monkey Bar, a restaurant and a cocktail bar in Amherst, Massachusetts.

What does it taste like? A 21st century take on the gin-based Bijou cocktail — herbaceous and full-flavored with a spicy and ever-so-slightly sweet layer.

Ingredients:
1 oz. cannabis-infused green Chartreuse
1 ½ oz. gran classico bitters (or 25 milliliters Campari)
1 oz. rhum agricole

Directions: “Fill a mixing glass ⅔ full with ice,” says Rafiq. “Pour liquid ingredients over ice and vigorously stir until very cold. Strain mixture into a champagne coupe or martini glass with no garnish.”

Pro Tip: “Mix the Chartreuse and bitters with Ron Zacapa 23 rum (but any high-quality aged rhum agricole, or rum made with sugar, will do). This can be served as a cocktail and it’s a great after-dinner drink; the herbal spirits help ease digestion.”

What can we look forward to? If you love how this beverage turned out and want to try others, this recipe appears in The Cannabis Kitchen Cookbook which features more delicious cannabis infused cocktails like Buzzy Bee’s Knees, Dutch Pilot, Cannabis Coconut Mojito, Twentieth of April, Green Rush, and more.

 Sour T-iesel

Who created it? Jason Eisner, Beverage Director at Gracias Madre and Eater.com’s 2015 Bartender of the Year in Los Angeles.

What does it taste like? Balanced with hints of mint, citrus, brine, agave, and cannabis.

Ingredients:
2 oz. tequila blanco
1 oz. organic fresh pressed lime juice
½ oz. organic agave nectar
Pinch of pink sea salt
3 organic mint leaves, no stems
5 drops organic cold pressed CBD oil, extracted from hemp
¾ oz. organic aquafaba
Ceremonial grade matcha, for garnish

Directions: “Place all ingredients (excluding CBD and aquafaba) in a cocktail shaker with ice and shake vigorously. Fine strain into a large vessel (64 oz. pitcher) and add CBD and aquafaba. Using a KitchenAid handheld emulsifier on turbo, emulsify liquid for five seconds. Transfer emulsified liquid back into an empty cocktail shaker and a Hawthorne strainer, then strain liquid into a coupe glass. To create pot leaf topping/garnish, use a stencil and ceremonial grade matcha.”

Pro Tip: Don’t feel like making it? Swing by Gracias Madre in West Hollywood and its OC branch Café Gratitude in Newport Beach and order a round or two for you and your crew.

What can we look forward to? “I have created a company called DOPE Cannabis Cocktails,” says Eisner. “These are 100 percent organic, vegan-friendly and gluten-free RTD canned cocktail mixers infused with a proprietary CBD blend. In 2018, we will also launch our THC line. These canned cocktail mixers do not include alcohol, so the customer can add two ounces of their favorite base spirit, or they can pop one open and enjoy it on its own. The reason we don’t call it a ‘mocktail’ is because a mocktail doesn’t provide an experience. These CBD-infused cocktails deliver an experience, an altered state of consciousness that is meant to completely redefine the way we celebrate. In fact, our tag lines are ‘experience the party, without the hangover’ and ‘Party Clean in 2017.'”


The Mescal Bloody Jane

Who created it? Elise McRoberts, Chief Marketing Officer and Edible Specialist at Kind Courier.

What does it taste like? Rich tomato, smoky mezcal, spice with hints of cumin and horseradish.

Ingredients:
Smoked paprika, pepper, sugar, salt rim
8 oz. organic tomato juice or purée
1 ½ tbs. pickle juice
3-7 dashes of hot sauce, to taste
1 tbs. organic horseradish
1 tbs. Bragg’s Liquid Aminos
1 tsp. cumin powder
1-2 oz. Treatwell Wellness Blend cannabis tincture (or similar cannabis tincture)
Salt and pepper to taste
1 ½ oz. mezcal
Celery stalk, for garnish
Lemon or lime wedge, for garnish

Directions: “Add horseradish and other ingredients, excluding mezcal, to a cocktail mixer over ice. Shake vigorously and strain into rimmed glass over ice and mezcal. Garnish with celery stalk, lemon, or lime.”

To prepare smoked paprika and pepper rim: Mix equal parts paprika, pepper, sugar, and salt on a plate and spread evenly. Run a lemon wedge around the glass rim and swirl rim though spice mixture, coating evenly.

Pro Tip: “Bloody Mary’s are great for adding munchies like shrimp, bacon, olives and more for garnish. You can add whatever munchies your heart desires. If your mix is too spicy or salty, you can always tone it down with more tomato juice.”

What can we look forward to? “I love this drink for Saturday and/or Sunday mornings if you need a miracle to get you going after a raging evening,” says McRoberts. “The addition of cannabis tincture is just enough to take the edge off and I believe the cannabinoids aid in restoring my body and mind balance. I used a non-psychoactive tincture in this, but also recommend a nice 1:1 CBD:THC blended tincture if you want to feel a little more of the THC.”

https://www.merryjane.com/culture/mixologists-share-their-best-cannabis-infused-cocktails

2017 Whisky Live NY!

 I’ll be signing books at Whisky Live, Wednesday March 1, 2017!

Sample from Over 300 Different Scotches, Bourbons And Whiskies From Around The World, All Under One Roof At:  Pier Sixty Chelsea Piers, New York, NY 10011 

 General Admission Ticket
  • 6:00 pm to 9:30 pm
  • Souvenir Glencairn tasting glass
  • Event program
  • Full dinner buffet
  • Live entertainment
  • Regular Price $139
 VIP Admission Ticket
  • 5:30 pm to 9:30 pm
  • EARLY entry to whisky sampling event
  • Access to the VIP Experience Area from 6-9pm
  • Souvenir CUT CRYSTAL Glencairn tasting glass
  • Event program
  • Full dinner buffet
  • Live entertainment
  • Limited ticket availability
  • Regular Price $199
 2017 Whisky Live NY Program
 
 Whisky Live VIP Pours
  •  Tullibardine 25 Oloroso Sherry Butt Finish
  • Glenfarclas 25 years
  • Talisker 18 years
  • Aberfeldy 21
  • Notch Whisky 12 years American Single Malt
  • Deanston 18 Bourbon Finish
  • Makers Select – limited Whisky Magazine special selection
  • Evan Williams Single Barrel – limited Whisky Magazine private barrel selection
  • Four Roses Single Barrel – limited Whisky Magazine special bottling
  • Michter’s –premium selection
  • Breckenridge Dark Arts Malt Whiskey
  • Johnnie Walker Blue
  • Woodford Reserve – limited Whisky Magazine special bottling
  • Bushmills 21

http://www.whiskyliveusa.com/tc-events/2017-whisky-live-ny/

420 Foodie Club!

Warren Bobrow, Master Mixologist/Chef/Author

 

 

Warren is a formidable force in the food and cocktail industry. Aside from being a master mixologist and chef, he is also an accomplished writer for various publications, as well as an author of four acclaimed books, the latest of which is Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations.

We had the pleasure of interviewing Warren and learning more about creative and entrepreneurial journey:

Can you tell us about your background?

I graduated from college with a degree in film from Emerson University in Boston.  The industry didn’t smile upon me, probably because I had family in the biz and there were strict nepotism rules in the 70’s and 80’s.  So I had to find something to do that wasn’t television and motion pictures.  Fortunately, my parents took me to Europe with them (my late father did international law) over the years and our extensive travel and love of culture rubbed off on me.  We were not hotel room diners, we ate in local places, local food/drink was the basis of my upbringing.  So this influence had a major hold upon my dreams and ambitions.  And growing up on a farm in Morristown, NJ that was my family’s gentleman’s farm- with horses and crops sharing the fields- certainly influenced my future endeavors.  I was encouraged strongly to learn about farming, especially organic and Biodynamic techniques.

I learned to cook at the knee of Estelle Ellis, who was our family cook when I was a boy.  I’ve also taken ACF and Sommelier’s classes and attended Johnson/Wales when it was located in Charleston, SC.  I’ve spent time in kitchens all over starting as a pot scrubber then graduating to a dishwasher.   I’m trained professionally as a saucier, soups- stocks- sauces.

How did you get into mixology?

I’ve been mixing only since 2011 or so. Mixology is new to me.  I started as a bar back at 50 years old!  No jobs for bartenders without experience, so again I started at the bottom and worked my way upwards.

How did you transition into making cannabis infused cocktails?

I’ve always enjoyed weed, since 14 or so when I smoked it at a concert at Madison Square Garden. I’ve also cooked with it.  Made brownies.  Got really stoned.  I transferred my interest and passion for ingredients to Cannabis and my talent in the cocktail arena.  The Cocktail Whisperer is my moniker.

How have your family and friends reacted to your involvement in the cannabis field?

My father was so disturbed when he learned of my 4th book that he disowned me.  I have friends who appreciate what I’ve accomplished but in the broader reach the liquor people are concerned about weed and the weed people are concerned about liquor.

What challenges have you encountered starting out? And what challenges do you still encounter now?

Being poor.  Unable to make a living.  Going into bankruptcy…that sort of thing.  But finding my way and hopefully making myself a success on my own and with my own talent.  Challenges?  Drugs are BAD!

“It would be nice to see the day when I don’t have to worry about getting arrested for my craft.”  

Who are your favorite chefs?

Martha Lou of Martha Lou’s Kitchen in Charleston, SC and Marco Pierre White– the youngest three Michelin star chef in the world.  Such passion!  Bar influencers, I’d say, Jerry Thomas, Chris James,  Gaz Regan, Francis Schott, and Dale DeGroff.

How do you make a great cocktail?

[Use] the best craft spirits money can buy…  spirits not tainted by caramel coloring, added sugar, glycol, you know- garbage spirits- I don’t use them.  I suggest you don’t either.  It makes sense to use craft spirits, because what I do is the highest form of craft.

What is your signature drink?

They are seasonal of course, but for the winter- I love a Bourbon Milk Punch made with Barrell Bourbon  that has been infused with Cherry Pie ( a strain of Cannabis) with vanilla, heavy cream, Demerara syrup and milk with ice and Angostura Bitters.   I’m also thrilled by the Mezan Guyana Rum with Fruitations Tangerine Soda and Cocktail Syrup finished with bitters infused with THC.

“The weed world is an intellectual one.” 

What advice can you give to chefs/mixologists who want to get into this industry? 

Be prepared to be under the influence of Cannabis and have to explain things.  What kind of things?  Hmmmm.  just let your creativity show.  And don’t cut off your fingertips while talking.  Knife skills are so very important.

Remember, in most places in the country, cannabis is illegal.  You must NEVER bring cannabis infused liquors into establishments with liquor licenses.  Why?   That should be pretty clear.  Follow my instructions, experiment and by all means test the results on yourself- not on your friends!

 

Books:

Apothecary Cocktails: Restorative Drinks from Yesterday and Today (2013)

Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks (2014)

Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs (2015)

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations (2016)

Photograph: Glenn Scott 

My name is Warren Bobrow.  I have a successful career as a brand ambassador for a boutique rum brand, so why would I go and write a book about Cannabis?  Quite possibly because no one has written a book like this prior. And I really enjoy Cannabis- perhaps even more than drinking- my career is in drinking, so go figure…
And because I was able to convince my publisher that drinking Cannabis is far preferable to smoking or eating it, we went ahead and published this brand new book.

My first book, Apothecary Cocktails offered my view of the type of ‘cocktails’ that may have been enjoyed in the early apothecary.
And in full disclosure, no!!! I’m not a doctor.  Nope. But what I am is a celebrated mixologist and former trained chef who is fascinated by flavor.

So indulge me for a moment while I let you know that Cannabis appeared in the early pharmacy, not as the much vilified Snake Oil- but- quite possibly the only ingredient that actually cured anything?  I’m not sure- because again, I’m not a doctor- I don’t even play one on television.  But I do know that Cannabis has been used in the healing arts for many thousands of years.  Way before this is your brain on drugs.  (I saw this commercial again the other night.. funny!)

I wrote Cannabis Cocktails to play with flavor.  It gives the whole bagel recipe.  You shall have the ability to decarb, to infuse and to create some pretty fun drinks.  Or if you don’t want to use alcohol with your Cannabis, there are some Mock-Tails, like my Vietnamese Iced Coffee with Cannabis Infused Condensed Milk… (the perfect medium is high fat condensed milk… try it!)

There are no edibles in the book.  And I will say this and say it again.  Know your raw ingredients.  Use tested Cannabis… Remember what you learned about eating spicy Thai food.  Start slow.  Don’t have more than one cocktail per hour or more!

I’ll be sharing with you some of my creations and hope you enjoy trying them.   Meanwhile, this is how you can order my book(s).

I can be reached on Twitter: @warrenbobrow1

Cannabis Cocktails… Available on Amazon!

The New Smoker says

Puff, Puff, Drink…

When getting intoxicated in only one way isn’t enough!

Sure you like to get high, and you like to get drunk. But if what you really want to do is get drunkly high or highly drunk with style, then the book Cannabis Cocktails, Mocktails & Tonics by perma-happy mixologist Warren Bobrow, is the book for you.

Warren Bobrow (Author)

Some say alcohol and cannabis don’t mix. Those people are just doing it wrong. Booze before Bud, head hits thud… but Bud before Booze is a breezy cruise. And Both blended together can be badass.

Bobrow’s book is a collection of 75 recipes of cannabis influenced cocktails and drinks designed to bring the buzz. But beyond cocktails, you can create special tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink, or to start your own Apothecary in the 1890s.

Begin your day with coffee, tea, and milk-based cannabis beverages to bring in a super Sunday hanging around the house listening to aaallll of Sting before heading to your local Broga class (Bro yoga: for dudes only). Or get an afternoon pick-me-up with gut healing shrubs and mood enhancing syrups before chowing down on Mickey D’s on your “cheat day” cuz the cravings are craaaazy today. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow after that big fight with your boyfriend about who didn’t soak the dishes enough. Then have an after dinner herbal-based cannabis drink for relaxation at the end of a crazy high day cuz you didn’t realize you didn’t have to try all the recipes in one day. The options are intoxicatingly endless with Cannabis Cocktails, Mocktails & Tonics.

http://thenewsmoker.com/cannabis-cocktails-mocktails-tonics/

Craft Cocktail Compendium!!

My latest book, Craft Cocktail Compendium !! 

Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.

Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.

https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html

 

All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

I love books! Here are all the books on cocktails and spirits I know of (please do comment if I’ve missed something) published this year. Give some gifts or just stock up on your winter reading for the cold months. I’ve got stacks to get through myself.

 

Whiskey Books

6a00e553b3da20883401b8d22461da970c-200wiBourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick

More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler 

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris  

Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky by Dominic Roskrow 

Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World’s Best Whiskies by Cyrille Mald and Alexandre Vingtier

Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene 

 

Miscellany 

6a00e553b3da20883401bb09376999970d-200wiMade of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson 

Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro 

The Craft Cocktail Coloring Book by Prof Johnny Plastini

Drinking with Republicans and Drinking with Democrats by Mark Will-Weber

The Moonshine Wars by Daniel Micko

Drinks: A User’s Guide by Adam McDowell

Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch 

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson 

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse 

DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase 

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons 

Drink Like A Grown-Up by The League of Extraordinary Drinkers 

The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

American Wino: A Tale of Reds, Whites, and One Man’s Blues by Dan Dunn 

Distilled Stories: California Artisans Behind the Spirits by Capra Press

Building Bacardi: Architecture, Art & Identity by Allan T. Shulman

Craft Spirits by Eric Grossman

 

Cocktail Books, General

6a00e553b3da20883401bb08fac9f3970d-200wiCocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron

Pretty Fly For a Mai Tai: Cocktails with rock ‘n’ roll spirit  

Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney 

Aperitivo: The Cocktail Culture of Italy by Marisa Huff 

The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders’ Guild 

 Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

101 Cocktails to Try Before you Die  by Francois Monti 

Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau 

Eat Your Drink: Culinary Cocktails by Matthew Biancaniello 

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli 

Cocktail Books from Bars or Places

6a00e553b3da20883401bb094fd3d5970d-200wiThe Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli 

Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske 

Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough By Peter Thomas Fornatale and Chris Wertz

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

 Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman

The Waldorf Astoria Bar Book by Frank Caiafa

Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian

Science!


Shots of Knowledge
: The Science of Whiskey by Rob Arnold and Eric Simanek

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling 

 

Classic Cocktail Book Reprints

THE HOME BARTENDER’S GUIDE AND SONG BOOK {By Charlie Roe and Jim Schwenck}

AMERICAN BAR {By Frank P. Newman}

LOUIS’ MIXED DRINKS {By Louis Muckenstrum}

Beer (A few beer books slip through the cracks and come to me)

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge 

The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson 

 

http://www.alcademics.com/2016/12/all-the-cocktails-and-spirits-books-published-in-2016-for-reading-or-gifting.html?utm_content=buffer73188&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer

Gift Guide: 13 Great Cocktail, Spirits and Bartending Books from 2016

Books stacked on bookshelves

The cocktail book category seems to grow exponentially every year, and 2016 brought readers everything from bourbon to amaro to tiki. (Photo: David_Ahn via iStock)

Another year, another slew of smart, thought-provoking and entertaining cocktail books. Tomes about spirits, bar ownership, drinking cultures and more filled the shelves as bartenders and cocktail experts put pen to paper. The category of cocktail books is ever-growing, and this year brought readers everything from bourbon to amaro, from minimalist equal-parts drinks to over-the-top tiki builds, from drinking to your health (literally) to the goings-on behind the scenes of a World’s Best Bar.

Because we’re in peak gift-giving season, because a certain holiday is mere days away, and because books are equal parts thoughtful gift and handy last-minute solution for shopping procrastinators, here’s just a smattering of the titles published this year that any bartender would be lucky to sport on their shelf.

For Your Open-Minded Friend in California, Oregon, Washington, Colorado, Nevada, Massachusetts or Maine: “Cannabis Cocktails, Mocktails and Tonics” by Warren Bobrow

“It adds very green tasting notes and aromas, and I find that to be quite beguiling,” Warren Bobrow told us earlier this year. That “it” is referring to cannabis, which makes its way into cocktails in the form of tinctures and infusions dreamed up by Bobrow for his guide to more, ah, herbacious drinks, “Cannabis Cocktails, Mocktails and Tonics.” Though the concept of adding THC to alcohol has catalyzed some debate in the mixology community, Bobrow’s stance is more apothecarist than bong-ripping bro: he cites the historical precedent of cannabis-infused elixirs and views them more as a health tonic than a one-way ticket to outer space. Just use common sense: don’t try these at home if recreational marijuana’s illegal in your state, never experiment with these at a bar or other commercial establishment, and remember, if you go too far, a glass of lemonade with three to four black peppercorns will set you straight. According to Bobrow, at least.

For everyone on your list: “Regarding Cocktails” by Sasha Petraske with Georgette Moger-Petraske

Perhaps one of the most anticipated releases of 2016, this beautiful book is both tribute to and legacy of one of the world’s greatest bartenders, who passed away unexpectedly last year. Sasha Petraske’s subtle wit, revered wisdom and timeless recipes are preserved in these pages thanks to the efforts of his wife, spirits writer Georgette Moger-Petraske, who lovingly and generously worked to complete the book. From Milk and Honey devotees to young bartenders interested in gleaning the wisdom of a legend, this book will suit any reader interested in cocktail culture and the man who helped to catalyze it.

For the aspiring owner of the next World’s Best Bar: “The Canon Cocktail Book” by Jamie Boudreau

Jamie Boudreau’s drinks helped to solidify Canon’s status among the world’s best bars, so it’s no surprise that the recipes in this book would appeal to advanced cocktail connoisseurs. But where this tome really shines is through Boudreau’s own insights, observations and advice for opening a bar, keeping operations running smoothly and elevating every detail along the way. Expect a refreshingly honest take on what it really takes to run a world-class bar like Canon — and, of course, no shortage of equally world-class recipes.

For the Pappy hound: “Bourbon: The Rise, Fall and Rebirth of American Whiskey” by Fred Minnick

With the great bourbon revival, many lay claim to the title of expert. But few have chops quite like Fred Minnick’s. The whiskey historian has multiple titles under his belt already, including a history of women in whiskey and an interactive guide to tasting whiskey. His latest promises an in-depth, colorful retrospective of bourbon’s role in America, dispelling a few myths and uncovering some little-known truths along the way.

For the bartending minimalist: “Shake. Stir. Sip. More Than 50 Effortless Cocktails Made in Equal Parts” by Kara Newman

In a world of twelve-ingredient cocktails and sub-sub-sub recipes, Wine Enthusiast spirits editor Kara Newman’s take on drink recipes is a breath of fresh air. Each cocktail listed here is equal-parts, straightforward, quick to mix, and very, very difficult to mess up — making it a perfect fit not just for home bartenders, but also professional bartenders who just want a good drink without, you know, feeling like they’re at work.

For the aperitivo aficionado: “Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes” by Leslie Pariseau and Talia Baiocchi

This homage to Italy’s culture of low-ABV, easy drinking came from an editor at Saveur and the editor-in-chief of PUNCH, meaning it was destined from the start to be masterfully executed (and beautiful to look at). Leslie Pariseau and Talia Baiocchi combine a little history, a bit of travel and culture, and a slew of delicious recipes from bartenders around the world for their love letter to all things bubbly and refreshing. The rigorous research process involved the duo embarking on a road trip to seven different Italian cities to explore each community’s unique spritz culture, making the book just as much a wanderlust-inducing travelogue as it is a cocktail book.

For the Hawaiian Shirt-Wearing, Orgeat-Making, Rum-Swilling Tiki Fan: “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” by Martin Cate

The culture of tiki is so much more than syrupy sweet drinks, tiny umbrellas and vintage Hawaiian shirts. And few people understand this quite like Martin Cate, proprietor of San Francisco’s renowned Smuggler’s Cove and devoted student of the deep, rich history rooted in Polynesian pop culture. In Cate’s expansive book, he looks at the history of tiki and how it was revived, how bars and home aficionados can recreate the tiki experience on their own, how he built that experience at Smuggler’s Cove, and over 100 recipes from their award-winning bar program (plus a few new ones created specifically for this book).

For the Friend Who Hits the Bar on Their Way Home from Yoga: “Zen and Tonic” by Jules Aron and “The Thinking Girl’s Guide to Drinking” by Ariane Resnick and Brittani Rae

Can you live a healthy lifestyle and regularly enjoy a good drink at the same time? This year, a few books set out to prove that yes, you can.

Bartender-turned-author Jules Aron published “Zen and Tonic,” her guide to cocktails “for the enlightened drinker,” earlier this spring. The book sets out to bring readers back to the old-school philosophy of cocktail as conduit of the medicinal properties of plants, focusing on florals, herbs, fresh fruits and natural sugars. While we have a long way to go before a cocktail can truly be “guilt-free,” Aron imbues hers with healthy alternatives to mass-produced mixers and syrups — think kombucha concoctions, herbal tonics and fruits front and center, all with a nice kick of booze.

2015 Speed Rack champion Brittani Rae isn’t just formidably fast behind the stick; she’s also incredibly creative when it comes to cocktail creation. In “The Thinking Girl’s Guide to Drinking,” Rae teamed up with nutritionist and bestselling author Ariane Resnick to offer a comprehensive guide to home bartending that eschews artificial flavoring agents, high-sugar ingredients and other nasty add-ons. Instead, you’ll find drinks that use ingredients boasting antioxidants and other wellness benefits, from greens to coconut cream. For home bartenders, the book also includes a helpful crash-course on prep, glassware and techniques.

For the Embittered: “Amaro” by Brad Thomas Parsons

The follow-up to Parsons’ 2011 “Bitters” compendium, “Amaro” picks up the mantle and explores the production, categorization, and history of the storied bittersweet liqueur. (Complete with a slew of recipes, of course.) Parsons describes it as a companion piece to the James Beard Award-winning “Bitters,” and “a love letter to Italy filtered through my American point of view.” As bartenders continue exploring the category and more guests dip a toe in the waters, “Amaro” makes for essential reading for anyone on either side of the bar.

For the Bartender Who Rolls Her Eyes When Someone Calls a Drink ‘Girly’: “Drink Like a Woman: Shake, Stir, Conquer, Repeat” by Jeanette Hurt

The sexist history of bartending culture; the laughable concept of “manly” or “girly” drinks; the many powerful women making huge moves behind the bar — it’s all up for discussion in Jeanette Hurt’s girl power cocktail guide (plus, all the techniques, recipes and tips a home bartender might need to know). “Drink Like A Woman” features the life stories and recipes of feminist heroes, including noted bar matrons like Marcy Skowronksi, the feisty nonagenarian helming the bar at Milwaukee’s Holler House, and Ada Coleman, the first female celebrity mixologist who rose to fame at The Savoy around the turn of the 19th century (and invented the classic Hanky Panky).

For Your Cocky Young Barback Who’s Never Had to Make a Fuzzy Navel: “A Proper Drink: the Untold Story of How a Band of Bartenders Saved the Civilized Drinking World” by Robert Simonson

My, how far we’ve come. In the past two decades, cocktail culture has evolved by leaps and bounds thanks to the grit, determination, and good taste of a select few pioneers who endeavored to resurrect the classics and bring us back to a more thoughtful way of drinking. That’s the story as told by Robert Simonson, the New York Times drinks writer who profiles the hard-won gains made in the cocktail world over the last two decades, and the people we have to thank for them. Buy a copy for yourself to remember your roots; give another copy to a young whippersnapper who’s never used prepackaged sour mix and deserves to understand why.

For the Lovable Dingus in Your Life: “Cocktails for Ding Dongs” by Dustin Drankiewicz

Why so serious, cocktail books? In a time of leather-bound tomes espousing complex recipes and in-depth treatises on single spirits, it’s refreshing to see one take a lighter approach. With its doodle-esque line drawings and goofy title, “Cocktails for Ding Dongs” may look and sound like pure whimsy. But with know-how from Chicago bartender Dustin Drankiewicz, the book is actually packed with practical insight and solid recipes for classics, drinks resurrected from the “tini days,” and boozy drinks with aged spirits, all supplemented with hilarious illustrations. (Adjacent to the Lemon Drop recipe, two organic lemons watch from a farmstand as a third lemon jauntily struts by. “He’s just cocky because he’s going to The Aviary,” says one.)

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All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

I am honored to be included with these wonderful authors.

Whiskey Books

Bourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick

More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris

Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky by Dominic Roskrow

Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World’s Best Whiskies by Cyrille Mald and Alexandre Vingtier

Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene

Miscellany 

Made of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson

Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro

The Craft Cocktail Coloring Book by Prof Johnny Plastini

Drinking with Republicans and Drinking with Democrats by Mark Will-Weber

The Moonshine Wars by Daniel Micko

Drinks: A User’s Guide by Adam McDowell

Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse

DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

Drink Like A Grown-Up by The League of Extraordinary Drinkers

The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

American Wino: A Tale of Reds, Whites, and One Man’s Blues by Dan Dunn

Distilled Stories: California Artisans Behind the Spirits by Capra Press

Building Bacardi: Architecture, Art & Identity by Allan T. Shulman

Craft Spirits by Eric Grossman

Cocktail Books, General

Cocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron

Pretty Fly For a Mai Tai: Cocktails with rock ‘n’ roll spirit

Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney

Aperitivo: The Cocktail Culture of Italy by Marisa Huff

The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders’ Guild

Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

101 Cocktails to Try Before you Die  by Francois Monti

Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau

Eat Your Drink: Culinary Cocktails by Matthew Biancaniello

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli

Cocktail Books from Bars or Places

The Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli

Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske

Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough By Peter Thomas Fornatale and Chris Wertz

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman

The Waldorf Astoria Bar Book by Frank Caiafa

Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian

Science!

Shots of Knowledge: The Science of Whiskey by Rob Arnold and Eric Simanek

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling

Classic Cocktail Book Reprints

THE HOME BARTENDER’S GUIDE AND SONG BOOK {By Charlie Roe and Jim Schwenck}

AMERICAN BAR {By Frank P. Newman}

LOUIS’ MIXED DRINKS {By Louis Muckenstrum}

Beer (A few beer books slip through the cracks and come to me)

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge

The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson

 

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Shaken, Stirred, Drizzled, Garnished: Beautifully Concocted Cannabis Cocktails

cannabis-cocktailsShaken, Stirred, Drizzled, Garnished: Beautifully Concocted Cannabis Cocktails

by Caroline Hayes

This is one of the most impressive books we have seen in a while. Aesthetically pleasing, concise, informational and fun are just a few words I would use to describe Cannabis Cocktails, Mocktails & Tonics. There is so much knowledge in this blue and red book about drinks. Author Warren Bobrow is clearly an expert, and he provides the reader with information to help enhance their cannabis consumption in a really good way.

First of all, why alcohol? Well, for those of you who don’t know, alcohol works well as a solvent, breaking down the available cannabinoids in the plant matter to allow for better absorption into your system. Alcohol is inexpensive, and when used correctly, creates a mostly healthful drink prepared with ingredients that all work together in a positive way.

Now, you might think that combining alcohol and cannabis would be dangerous — and it can be, so remembering “everything in moderation” is very helpful here. Bobrow gives plenty of warning about the dangers of over-medicating with the combination, and encourages everyone to sip slowly and listen to your body. These drinks of art were crafted to help you feel better — not worse.

There are 75 recipes in this book meant to guide you through your day, such as morning cocktails intended to light you up instead of weigh you down, and afternoon cocktails to chill out with. Many of the recipes can be made without the alcohol if that’s a worry for you, and the recipes generally call for only a small amount of alcohol. Bobrow gives a list of strains, flavor profiles and what alcohol they taste best with, as well as what time of day to enjoy them. The recipes to make the infusions that go into the drinks are simple with clear instruction, and they range from tinctures and simple syrups to coconut creams.

The health benefits that lie in each drink are deeper than just cannabis. Cannabis Cocktails, Mocktails and Tonics made me view the way I ingest cannabis differently. The recipes are sophisticated, bold and definitely worth your time.

http://www.thcmag.com/shaken-stirred-drizzled-garnished-beautifully-concocted-cannabis-cocktails/