10 Cocktail Trends

cocktail on tap

Cocktails on tap require an incredible amount of precision and preparation.

Brian Quinn is an experiential event producer and cocktail writer. He is the cofounder of the Noble Rot, an underground supper club for wine, dubbed “a new form of clandestine drinking” by Tasting Table NYC. He learned the art of craft cocktails from work with the Milk & Honey family, as well as a love for hospitality from renowned Brooklyn oyster house Maison Premiere. Brian has written over 150 articles on cocktails for Food Republic and is also the director of programming for the Taste Talks and Northside festivals.

1. Bars within bars
Don’t call them speakeasies. The veil of secrecy separating two different bar experiences under one roof is simply a means of filtering out those who prefer the utility of a drink versus those who revel in the art. For bars like Los Angeles’s Walker Inn, bartenders are able to offer an omakase cocktail tasting for those who enter via the more accessible Normandie Club’s bar. Walking up a back flight of stairs at San Francisco’s Hawker Fare gets you into the more relaxed Holy Mountain bar setting, where the bar team is able to showcase more experimental drinks. Of course, Grant Achatz’s the Office beneath the Aviary in Chicago did this years ago. The advantage to finding these more intimate, highly curated bars is a more niche drinking experience that you likely won’t find anywhere else.

2. Camera cuisine’s impact on drinking
What’s on the inside still counts, many bartenders know that these days, the most Instagram-friendly drinks on the menu will likely be the biggest sellers. A decade ago, seeing a drink like the multicolored and mint-topped Queens Park Swizzle walk across the room on a tray would incite half the bar to order that drink next. Today, with more drinking options available than ever, a well-festooned drink on Instagram might be a bar’s best asset for finding new customers.

Rich Woods of London’s Duck & Waffle uses this showmanship and his unique style to entice drinkers around the globe by, say, serving a hay old-fashioned with the glass cradled in an actual bowl of hay, or creating edible garnishes, such as a ceviche shot served on top of a cocktail. Thankfully, his drinks are as balanced and brilliant in flavor as they are in appearance. Jane Danger’s now-renowned Shark Eye cocktail at the modern tiki bar Mother of Pearl — bloodied with Peychaud’s Bitters — is another example.

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Crystal-clear milk punches and milk-rinsed cocktails have cropped up at inventive cocktail bars and restaurants.

3. Clarified milk punches
One of the more exciting and delicious techniques that bartenders are now readily using is milk-washing, or clarifying a punch with curdled milk. The process of creating a curdled anything sounds bizarre and ill-advised, but this process dates back to the 1700s and ultimately creates a longer shelf life for the punch. Barman Gareth Howells, formerly of Forrest Point, knows this process well. He combines large batches of fruits, citrus, spices and spirits and macerates them together for several days before adding curdled milk on top. As gravity sets in, the milk proteins, which have attached to the pulpy particles in the mixture, begin to weigh down, ultimately leaving a clear liquid floating on top. Lactic in flavor, this soft and beguiling type of punch is gaining steam for good reason.

4. Dives with damn good drinks
Want a killer Last Word or Paper Plane while listening to Led Zeppelin in a bar that looks like it could have been the set for Tom Cruise singing “You’ve Lost That Loving Feeling” in Top Gun? Well, you can get that now, too. In their off hours or for post-shift drinks, most bartenders find themselves in no-nonsense, unapologetic vestiges where a beer or shot of whiskey might be your best bet. For bars like Brooklyn’s the Starlight, the glow of red lighting makes you feel as though you just walked into some Midwest tavern in the 1970s, except that some of the best bartenders in the city pick up shifts here and can make you pretty much any drink you want, if they have it behind the bar. No frills necessary.

5. Pour-and-go service
Time is of the essence in bars these days, and many patrons no longer care if a $15 drink was made à la minute. Eager to find solutions for those in need of a quick but excellent drink, many bars are now experimenting with having one or more drinks on tap or pre-bottled. Yours Sincerely in Bushwick — with its Transmit the Box cocktail (shown at top) — embraces this concept across its entire menu, with over 30 drinks on tap. Far from lazy, this requires an incredible amount of precision and preparation behind the scenes but allows for insanely quick pours and lower drink prices during service.

London’s White Lyan turns many heads, with bartenders pouring from a colorful array of prebatched cocktail bottles stored behind the bar, which incidentally also led the bar to have very little wasted ingredients. The drinking experience at these bars does not suffer and, in fact, the effect is often a whole new world of creative cocktails.

6. Thematic menus
Bartenders are spending their time pining over more than just the drinks. Menus now seem to exist in their own theatrical context, with storytelling to support a bar’s original offerings. An incredible amount of work obviously goes into the Dead Rabbit’s menu, which seemingly takes months to research and create, with pages and pages of illustrations, history and cocktail lore. San Francisco’s Trick Dog takes a more playful approach, keeping patrons on their toes by presenting drinks on everything from dog calendars to a Chinese takeout menu to Pantone color swatches.

7. Cleansing drinks: Charcoal and kale
Bartenders love yoga, too, and it seems that cocktails are finally taking a cue from the juicing movement, as more cleansing or healthful ingredients are becoming prevalent. More than just citrus and herbs, drinks with freshly juiced kale or wheatgrass come out bright green and seemingly healthier in appearance. Thankfully, many people now realize that vodka does not have fewer calories, but it does blend well in these cocktails.

On the opposite end of the spectrum, black cocktails colored with a dose of activated charcoal might look like they could filter away your hangover, but no such luck. These deep black drinks, such as Joaquin Simó’s tequila- and mezcal-driven Heart of Darkness cocktail at NYC’s Pouring Ribbons, offer a unique appearance, but the charcoal has little impact on the flavor.

8. Cannabis cocktails
With the growing availability of weed tinctures and oils thanks to loosening regulations, the slow integration of THC into cocktails will likely continue to rise in 2017. The science around being drunk and high at the same time is not entirely clear, though we do know that alcohol can allow for a much quicker absorption of the psychoactive THC by the body. Clearly, it’s an area that needs further investigation, just like knowing the right and wrong way to use liquid nitrogen in a cocktail, which can also have serious effects. A sign of the times: Barman and author Warren Bobrow recently released the first book on this subject, Cannabis Cocktails, Mocktails & Tonics

9781592337347

9. Low-ABV ingenuity
Necessity is the mother of invention for low-ABV cocktails. Bars without full liquor licenses have to continue to push these drinks forward, leading to a rise in everything from legit wine coolers to beer cocktails to aperitif-driven coolers. Not to be left out, bars with full licenses also love these drinks, often adding spirits such as gin or liqueurs as modifiers to a largely wine or beer base in the cocktail. Seeing a Riesling cocktail on a menu might not have made sense until now, but that’s just what Maison Premiere bartender Shae Minnillo does with his Bimini Twist, using Riesling, Linie Aquavit, Pêche de Vigne, Suze, lemon and grapefruit.

10. Cocktails around the country
Serious cocktails are cropping up in virtually every city in America. Occasionally, transplant bars will migrate from a major city to other parts of the country, such as Sam Ross and Michael McIlroy’s Attaboy in NYC — ranked number five on the World’s 50 Best Bars list — opening up in Nashville. Other times, such as at the W.C. Harlan bar in Baltimore, delicious drinks seem to appear out of nowhere, driven by the owners’ unique aesthetic and approach. One thing is for sure: Deciding how to rate the “World’s 50 Best” anything when it comes to bar culture will soon be a very difficult task.

 

These Are The 10 Cocktail Trends To Follow Right Now

Zen and Tonic; Book Review

http://books.wwnorton.com/books/detail.aspx?ID=4294990157

Zen and Tonic: savory and fresh cocktails for the enlightened drinker

Zen and Tonic is a lovely confection of a book, seemingly happily penned by the talented author, Jules Aron. The book is printed beautifully, reminiscent of Art Nouveau in appearance. Crisp and healthy is her mixology mantra, as each recipe encourages gleeful imbibing! Vibrant photography frames this carefully produced book.

Review by Warren Bobrow(@warrenbobrow1[twitter])
Zen and Tonic mech.indd

A Conversation with Author Warren Bobrow Plus Cannabis Cocktail Recipes!

We hear a lot about cannabis edibles, but what about pot potables? Warren Bobrow’s new book, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzzworthy Libations (2016, Fairwinds) is now the definitive work on the topic. Beautifully produced and filled with lots of gorgeous full color photography, the hard cover book would make an excellent gift for all your toking and imbibing friends.

The publishers knew what they were doing when choosing Bobrow, master mixologist and creator of the popular Cocktail Whisperer blog, to tackle this topic. What follows is a collection of elegant artisanal marijuana infused drinks. Even better, Warren gives you the building blocks you will need to create your own liquid cannabis concoctions too. Not only will you learn to infuse all your favorite liquors, but also popular drink mixers like simple syrup, milk, cream, coconut cream, and maple syrup. He even teaches you how to make marijuana infused cocktail cherries!

“I tried so hard to make a difference by writing the first book on the topic,” says Bobrow. “I learned a lot while doing. I experimented on myself. It wasn’t always pretty. But I learned. I hope to change the way we do things. My drinks are delicious.”

Bobrow is a stickler for details, which in turn makes his cannabis cocktails drinkable pieces of culinary art. Quality ingredients and artisan techniques are emphasized throughout the book, right down to pairing the proper strain for each drink in order to maximize the cocktail’s full flavor potential. Bobrow is not trying to disguise the flavor of marijuana in his drinks, rather he uses it to actually enhance the flavor of his cannabis cocktails.

I recently had the chance to ask Warren Bobrow some questions about his new book and the controversial topic of Cannabis Cocktails. Here’s what he said.

Interview with Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics
Cheri Sicard: What inspired you to combine cannabis and alcohol?
Warren Bobrow: I work in the liquor space, but I prefer cannabis for the feeling I get. I’m not a fan of being drunk, so I hardly drink any longer. I’ve always been fascinated by healing, in its many forms. I grew up on a biodynamic farm in NJ that belonged to my family, so folk healing was always nurtured. I always enjoyed science and found the experimentation enlightening!

Cheri Sicard:. Why does alcohol make such a good carrier for marijuana?
Warren Bobrow: Alcohol works! And it tastes good. And my cocktails absolutely rock the house!! And you do get stoned!! No bullshit cbd oil made from hemp in my drinks thank you!

 

Cannabis Cocktail: The Future is Uncertain and The End is Always Near

Cannabis Cocktail: The Future is Uncertain and The End is Always Near

 

Cheri Sicard: What advice do you have for people who are new to imbibing with the combination of both alcohol and cannabis?
Warren Bobrow: Don’t drive. Go slow.

Cheri Sicard: Do you have any special insider tips for those infusing alcohol for the first time?
Warren Bobrow: No open flame! Don’t be that person that blows up your home. I’m serious!!!!! Also, go low and slow. My recipes are geared for holistic healing. Not recreational. I don’t want to send the wrong message, nor make a play for the stoner set. That’s not my game. So healing should be the mantra. Take the Thai food principal. Start with a little spice and add more as you need it. Same thing with cannabis and alcohol.

Cannabis Cocktail: The Future is Uncertain and The End is Always Near

http://www.cannabischeri.com/recipes/cannabis-cocktail-recipe-future-uncertain-end-always-near/

Cheri Sicard: Do you have any words for the critics who think one “intoxicant” is bad enough, now we are encouraging two”?
Warren Bobrow: Drugs are bad. Alcohol is bad. Breathing underwater is bad. Eating fast food is bad. Yelling fire in a crowded theater is bad. My late father, when he learned I wrote a book about cannabis cocktails disowned me. That’s bad too. More? I get angry about the liquor people vilifying cannabis and the cannabis people vilifying liquor. I not so secretly think that they should be together. And guess what? They are delicious together!

Honey Duke Relaxer – Marijuana Boba Tea

Honey Duke Relaxer – Marijuana Boba Tea

 

Cheri Sicard: What is your personal favorite marijuana cocktail and why?
Warren Bobrow: My favorite cocktail invokes New Orleans and it’s the Vieux Carre. I take absinthe from Lucid and infuse it with about 1/2 oz of Tangerine (a sativa strain) and mix it with Barrell Bourbon whiskey and finish it with some Peychaud’s Bitters for good gastric health. It’s served icy cold, always stirred, never shaken, with a nice slice of orange zest always cut with a paring knife, never a peeler.

Cheri Sicard:. Who is the target audience for you new book?
Warren Bobrow: People who are interested in craft cocktails and alternative ingredients like bitters and shrubs. Those who appreciate craft cocktail ingredients and handmade, delicious concoctions that offer a high level of flavor in each sip. Ages 21 and up, endgame.

Cannabis Cocktail: Honey Duke Relaxer

http://www.cannabischeri.com/recipes/cannabis-cocktail-marijuana-boba-tea/

Cannabis Cocktail – Potato Head Blues

Cannabis Cocktail – Potato Head Blues

 

 

 

 

 

 

 

 

Cannabis Cocktail – Potato Head Blues

http://www.cannabischeri.com/recipes/cannabis-cocktail-potato-head-blues/

– See more at: http://drinkwire.liquor.com/post/a-conversatioSample Cannabis Cocktail Recipes from Warren Bobrow’s New Book Cannabis Cocktails
– See more at: http://drinkwire.liquor.com/post/a-conversation-with-author-warren-bobrow-plus-cannabis-cocktail-recipes#gs.eCVjtok – Read more at: http://scl.io/LOiZN6wi#gs.eCVjtok

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.240x4009781592337620

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

The Craft Cocktail Compendium – Look what’s coming!

The Craft Cocktail Compendium

Contemporary Interpretations and Inspired Twists on Time-Honored Classics

Description:

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.

By: Warren Bobrow

  • ISBN: 9781592337620
  • Publisher: Fair Winds Press
  • Imprint: Fair Winds Press
  • On Sale: May 1, 2017
  • Format: HARDCOVER BOOK
  • Edition: N/A
  • Price: $25.99 ($33.99 In Canada)
  • Category: COOKING
  • Territories:
  • Size:
  • Pages: 320
  • Unit Weight: 0
  • Carton Weight: 0
  • Carton Qty:
  • Country Of Origin: CHN
  • Substitute ISBN:
  • EAN: 9781592337620
Format Edition ISBN US Price Pages/Time Trim Size On Sale Date
HARDCOVER BOOK 9781592337620 $25.99 320 May 1, 2017

The results are in!!

 

I’m honored that my latest book, “Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations”  made the list of TOP TEN selling books at this years Tales of the Cocktail!! 

  1. Bitterman’s Field Guide to Bitters and Amari by Mark Bitterman
  2. Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate
  3. The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World by Sean Muldoon, Jack McGarry and Ben Schaffer
  4. Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

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5. Cocktails on Tap: The Art of Mixing Spirits and Beer by Jacob Grier

6. Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture by Adam Ford

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

8. The Coupe: Celebrating Craft Cocktails and Vintage Collections by Brian Hart Hoffman

9. The Curious Bartender’s Gin Palace by Tristan Stephenson

10. Proof: The Science of Booze by Adam Rogers

TOP SIX NEW SPIRITS BOOKS FOR SUMMER 2016!!

http://www.thespiritsbusiness.com/2016/07/top-six-new-spirits-books-for-summer-2016/7/

Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow – Fair Winds Press

Cannabis cocktail webFor the serious cocktail mixologist or herbal enthusiast, the science and history behind cannabis will make any cocktail a bit more creative. From tonics, syrups, bitters or exotic-infused oil, Warren Bobrow shows readers how to combine cannabis and cocktails for a great afternoon pick–up or after dinner herbal-based drink.