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.)

https://talesofthecocktail.com/products/13-great-cocktail-spirits-and-bartending-books-2016?utm_source=Online+Subscribers&utm_campaign=2aab944acd-Tuesday+-+December+20&utm_medium=email&utm_term=0_2c672a26a8-2aab944acd-97215241

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

 

http://www.alcademics.com/2016/12/all-the-cocktails-and-spirits-books-published-in-2016-for-reading-or-gifting.html#tpe-action-posted-6a00e553b3da20883401b7c8bd90bf970b

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/

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.

Screen Shot 2016-10-28 at 11.24.42 AM
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

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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