Forget Bitters: Marijuana Is The Cocktail Botanical Of The Future!!

The mellowing of marijuana laws in places like Colorado, Oregon and Washington State has brought new meaning to the idea of plant-based cooking in America. But the funky green stuff has other applications, too, beyond the classic pot brownies or the more contemporary “herb butter” for your steak. Like cocktails, for instance.

“It adds very green tasting notes and aromas, and I find that to be quite beguiling,” Warren Bobrow, author of the forthcoming book Cannabis Cocktails, Mocktails, and Tonics, says in a videotaped interview with organizers of the annual liquor industry bacchanal, Tales Of The Cocktail.

Bobrow discusses the ancient history of weed-infused drinks, some helpful strategies for modern-day infusions — don’t forget to decarb first! — and even offers a remedy for those who mistakenly overdo it with these powerful potions: “chug a glass of freshly squeezed lemonade, and chew three or four black peppercorns. ‘I don’t know how it works,’ Warren admits, ‘but I will tell you: it works.’”

Check out the full video below:


Google+ Hangouts OnAir Broadcast;

Wednesday March 2, 3:00 PM – 4:30 PM

 Hangouts On Air – Broadcast for free

Join us for a free live-stream with Warren Bobrow as he demonstrates a few cocktails from his new book: Cannabis Cocktails, Mocktails, & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations

Click link to join live stream:

Bobrow will explain how the cannabis-driven apothecary of the past has suddenly become very relevant with Cannabis legalization on the periphery.

Demonstration Includes:
• A basic decarbing using the microwave
• How to infuse decarbed Cannabis into Bourbon Whiskey using heat in a double boiler
• A Moscow Mule with Q-Ginger Beer and explain why you shouldn’t have more than one cocktail per hour and what to do if you have too much
• A Gin and Tonic with Barr Hill Gin and Tonic from Q-Drinks finished with bitters made with Cannabis Tincture for scent and color

The original apothecarians and many country medicine/folk healers used cannabis tinctures as part of their healing regiment. From the inactive forms of THCA and CBDA used for medicinal purposes to fully decarbed versions, strains in both the Indica (night time) and Sativa (day time) have become more mainstream. Individual strains of Cannabis may actually alleviate many ills that force people to their doctors in the first place. It’s “high” time for this essential healing ingredient to be embraced once again.

As we have seen the explosion of hand-crafted bitters behind the bar and the use of syrups, infusions, tinctures and tonics- along with craft sodas and even Colonial techniques like punches and cobblers, the use of Cannabis extracts in Craft Cocktails has become an important trend that is only just beginning.

Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow has published three books on mixology and written articles for Saveur magazine, Voda magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY and other periodicals. He has written for SoFAB Magazine at the Southern Food and Beverage Museum and has written restaurant reviews for New Jersey Monthly. He has also contributed to the Sage Encyclopedia of Food Issues and the Oxford Encyclopedia edition named Savoring Gotham: A Food Lover’s Companion to New York City

Previous books include:
Apothecary Cocktails: Restorative Drinks from Yesterday and Today
Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks
Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs

Klaus & I are on Chasing NJ!!

Klaus and I were interviewed for my upcoming fourth book, Cannabis Cocktails! It will be aired Friday at 10 pm on WWOR-TV 9, Friday at 12 am FOX 25 Philly  and Friday at 1 am FOX 5 NYC!!



Cannabis Cocktails

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Chasing NJ Staff, Warren Bobrow & Klaus the Soused Gnome

Mezan Rum & The Common Man Cocktails!

Today we have a guest and brand ambassador for Mezan Rum in the house, for a full week of episodes and then some. We first look at Mezan Rum, of course, where we get a full explanation of the product from the brand ambassador himself: Warren Bobrow.
Not only does he know a lot about Mezan, he’s also a well established and well known cocktail creator in the industry known by all the big names. He’s got four cocktail books with a fifth book on the way this spring. And, we get him for the week to make cocktails with us and shed knowledge.
What can be better than that? He’s a wonderful guy to talk with and friendly on top if it all. Can’t beat that! Now, let’s drink some Mezan, three bottles, three variations with three unique takes on rum.
Also, don’t forget to register to win the Warren Bobrow Treasure Island Refresher Kit from Craft Spirits Exchange!
Warren Bobrow’s Treasure Island Refresher:
Mezan Rum:

Warren Bobrow’s Books:
ABOUT Common Man Cocktails (CMC)

Common Man Cocktails, inspired by Derrick Schommer’s intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!

CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you’re looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.

Best of Boston? Who? Klaus!

In our rundown of the best hot chocolate in Boston, a few notable spiked examples made the cut. But should you seek something a little stronger, you’re going to want to head to our favorite barware store, Boston Shaker.

On December 2-3, they host “Cocktail Whisperer” Warren Bobrow, author of cocktail books Bitters & Shrub Syrup Cocktails, Whiskey Cocktails, andApothecary Cocktails (all available through the Boston Shaker online store, by the way) for a book-signing event. BOB_120215_Stroh160_main unnamed

Joining him are Klaus the Soused Gnome—and a mighty strong batch of hot chocolate made with Austrian-made Stroh 160. That’s right, that’s 160-proof rum. Hey, if anyone knows how ward off a winter chill, it’s the Austrians.

For your sipping pleasure, Bobrow’s whipping up traditional and frozen hot chocolate—both boozy, of course. For the adventurous, “shots of Stroh 160 are always available.”

Speaking of adventurous, you might want to keep an eye out for Bobrow’s next book, Cannabis Cocktails, coming out June 2016. (“Just in time forTales of the Cocktail!”). “It’s the first book on the topic of using cannabis as a cocktail ingredient,” Bobrow says. “Not as a get-high-quick ingredient, but as one essential for the alleviation of many ills—I took the tack of the early apothecary-healing and pain relief.”

But for now, we’ll content ourselves with that extra-stiff hot chocolate. Can’t make it out to the party? We got Klaus, er, Bobrow to give us the recipe.

Fabulous Mention of my next book at Tales of the!

Despite authoring a forthcoming book titled “Cannabis Cocktails, Mocktails, & Tonics,” barman Warren Bobrow is going to harsh your mellow a little: Legally (also regrettably), cannabis cannot be served in U.S. bars. There are a few under-the-radar bartenders who experiment with the controversial herb, according to Bobrow, who also wrote “Apothecary Cocktails” and blogs at The Cocktail Whisperer. But he cautions that those enthusiasts are “taking great risk.” Given the high stakes, he’s not about to spill those beans. But perhaps his guide to infused drinks will make up for the secret-keeping. “Cannabis Cocktails” comes out June 2016, and includes 75 recipes for spirit-cannabis drinks, tonics, syrups and bitters, along with non-alcoholic options. Within, Bobrow lays out multiple methods for decarboxylating the cannabis—to activate the THC—into mixers such as clarified butter or coconut oil, as well as spirit infusions. The range of recipes will take imbibers from early morning to late night. Readers will choose from Vietnamese iced coffee or piña colada (both with cannabis-infused condensed milk), refreshing lemonade and calming herbal teas, or spinoffs inspired by the classics—take an Old Fashioned, for example, made new with homemade cannabis-infused bitters. “This book is for people who are interested in homeopathy,” Bobrow says via phone from his home in Morristown, New Jersey. He wants to disabuse his audience of the long-held cultural mindset that cannabis is only for zoning out or partying. “In researching ‘Apothecary Cocktails,’” he continues, “I found that cannabis has a 2,000 year history as a homeopathic curative, so we’re not creating anything new here. But America wasn’t ready for that content when I wrote my first book,” he says, which was published in 2013. “They’re ready for it now.”  Indeed, medical marijuana is now legal in 23 states, four of which permit legal recreational use (Alaska, Washington, Oregon, and Colorado). But Bobrow swears that recreation was not the focus in this book—he didn’t write it to encourage indulgences. “In folk healing, there’s about 400 ailments that are alleviated with the use of cannabis,” Bobrow says. He hopes that as marijuana becomes more wildly accepted, people will expand their view of what cannabis is capable of and how it can function on the palate, even for those who aren’t likely to light up and inhale. There are two main varieties of cannabis, and Bobrow says both play nicely with all liquors. There’s cannabis sativa, which creates intensity, focus and clarity, and there’s the muscle-relaxing indica, that can also help with sleep (hello, hot toddy). He says some of the cannabis cocktail recipes are inspired not by the base spirit, but by the food people might enjoy while drinking. “If someone’s having a curry, I might use a spunky cannabis strain with a citrusy, barrel-aged 12-year rum.” Mezcal works well with cannabis infusions “because of its smoky and mysterious nature,” Bobrow says. Gin boasts herbaceous notes that blend nicely, though he worries the pale green color may be off-putting for those concerned with the drink’s appearance. One sativa used in the book, OG Kush, is a common medical cannabis, with skunky, diesel-like notes, “but not in a bad way.” Bobrow infuses it in milk or tinctures to make daytime drinks like milk punch or brandy punch. With indica, he likes a strain called Grape Ape, which he uses in evening sippers like hot buttered rum. And don’t worry about overpowering the drink, so long as you keep to specific proportions. “The alcohol content should be one ounce or less,” Bobrow says, “and the cannabis infusion should never exceed 15-20 milliliters in one drink.” The spirits balance off of the strains, he goes on, and chemically speaking, the alcohol will have a decreased effect on you. But that doesn’t mean his drinks are made for crushing it—rec usage is a no-no, remember? “Never drink more than one drink per hour,” Bobrow says. “Everyone assimilates THC differently, but it will compile upon itself in a skinny minute.” If drinkers overdo the cannabis, Bobrow has a remedy: down three peppercorns and a glass of lemonade. It’s a cure he hopes most won’t need. Bobrow is confident that all his drink recipes will get the cannabis-curious where they want to go. The key here is to enjoy the slow ride.


Talking Cocktails and more

Barrel House American Bar 252 Cabot Street, Beverly, MA 01915
Coming up Friday, August 21, cocktail book author Warren Bobrow will be here to talk about his three books “Bitters and Shrubs” “Whiskey Cocktails” and “Apothecary Cocktails”! Check out the caramelized peach and white balsamic shrub he whipped up paired with the Tavern Style rum from Old Ipswich Rum, who will also be on hand!

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apothecary cocktails in French!

apothecary cocktails in French!