Cherry Popper

“I’ve found that the deep cherry notes of both Luxardo and Heering are a great complement and substitute for almond, allspice and passion fruit syrups.” Warren Bobrow, author of books such as Apothecary Cocktails: Restorative Drinks from Yesterday and Today, also points to the sweet nature of tiki cocktails as working in cherry liqueur’s favour. “I’m from the mindset of dry, and sometimes over proof rum over sweet, caramel coloured and heavily sugared rum in a tiki drink,” he says. “It’s the sweet stuff that is so memorable the next morning.” So he layers cherry flavours at the bottom of the glass and serves it with a straw for guests to “pull the sweet liqueur up from the bottom through the drier elements of the rum”.

44.DRINKS.NEED-TO-KNOW.HL_

 

Corgi Spirits: A Burst of London Dry Gin, from NJ

Warren Bobrow (Leica M8)

A most venerable beast, the favorite dog of the Queen of England, the Corgi Dog– agile, able, agreeable and friendly. To understand the breed, one must have an open mind because the Corgi Dog is a fast learner- but extremely independence minded. The same holds true for the pragmatic, friendly and highly ambitious owner of the new Corgi distillery located in an ‘up and coming’ section of Jersey City. If you’re coming from out of town, you’ll have to go way off the beaten path. Once there, you’ll find what appears to be a movie studio from the 1920′s. Painted an extremely dark color- the warehouse/distillery calls out to the adventurous, thirsty drinker in the midst of utter urban decay. The new Light Rail line, located beside the distillery is slowly bringing the thirsty and the curious out to the far reaches of the known universe. You might find it may be easier to take a car service out here. The turf is still highly industrialized and there aren’t a whole lot of sidewalks or casual walkers around these parts.

READ MORE HERE AT FORBES

 

 

 

Growing Wild

Cannador CEO Zane Witzel is producing a mini docu-series that showcases cultivators and culture in recreationally legal states across America called Growing Wild. The first episode focuses on the Portland weed scene and features several notable cannabis industry professionals. 

Here’s a private link to Growing Wild Episode 01: Growing Wild

A RUM FOR EVERY PALATE

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

READ MORE @ Rum; Worldly Delights!

10 Questions with Warren Bobrow

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

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

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

READ MORE HERE AT THE MAGICAL BUFFET.COM

Jersey Spirits Distilling Company: Real Craft Spirits from NEW Jersey

I’ve always admired the craft spirits entrepreneur. The person who does something with his or her hands that doesn’t involve pushing a pencil across a desk for their entire career. Distilling is one of those fine arts. It’s possible to be a great distiller but to lose focus on the art of business. A micro-distiller must be more than just a distiller- they must be focused on sales, marketing, science, art, customer service and of course, just putting the time in doing what they love.

Jersey Spirits Distilling Company, located in typically “Jersey-style” commercial office park set just a few miles from thundering routes 46 and 80.  They are hand distilling tasty, award winning spirits one drop at a time.  Founded in 2005 by a tight group of passionate Jersey residents, this Jersey-centric distillery may not be on everybody’s radar just yet.  But don’t let that stop you from discovering something that is quite delicious and surprisingly well made. From the gleaming tasting room with a little history of distilling in New Jersey on the walls to the tenaciously designed distillery, this is an extremely impressive operation.  They are a distillery mind you, their license says that no food is prepared here aside from some Pepperidge Farm Goldfish crackers-a cheese driven compliment to their communicative spirits.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/06/jersey-distilling-real-craft-spirits-from-new-jersey/#22f9c39b6c88

Cedar Ridge Distilling: Whiskey

It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey

Warren Bobrow

Grandpa Melvin’s Hands  (Leica M8)

It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.

There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’  Depending on many variables, this Angel’s Share can be pretty expensive or just about right.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/01/its-iowa-and-corn-means-craft-cedar-ridge-distilling-whiskey/#149b700b703c

A Successful Tale

A Successful Tale 
We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!

‘Meet the Distillers Happy Hour’  With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“Meet the Distillers Happy Hour”
With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.

On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!