Hot Toddy Time!

hot toddy

Is it the New Year already? It seems like Thanksgiving of 2017 was just yesterday. But what makes this time of the year most exciting for me is the creativity in the drinks. Sure, I’m tasting all sorts of mixed drinks- but the ones that I really want to taste are precisely the ones that mean memories for me. Those would be the hot ones. The drinks that go down my throat and make each sniff or sip something unique and friendly.   We survived the holidays, now we need some comfort at the end of the day- or if you are exceptionally optimistic- first thing in the morning.  You see, a hot toddy is not just for the after dinner / before bed experience.  Some even are just as refreshing and calming for a breakfast slurp.  Not that I’m advocating morning drinking!  Far from… But at the end of the day- where night turns to day- I’m looking towards drinks that have a robust nature to them. Tea based is a good place to start and no other tea works for morning than a rambunctious Lapsang Souchong tea from China.  This tea is heavily smoked and takes to botanical gin with a ‘how do you do’ that is reminiscent of Singapore before the Opium Wars.  It’s served as it should be in a perfectly formed, hand-made, porcelain teacup.  A simple sprig of chive rests gently over the steaming liquid- bitter chive against smoky tea.  The vivid green color against the brownish steaming tea. Quite elegant and this drink is absolutely perfect as a breakfast sipper during brunch.  And served in a teacup, no one knows your business- it’s steaming, right? Of course, I used the Breakfast Gin from FEW Spirits


Please read more here at Total Food Service

National Bloody Mary Day

Epic Smoked Bloody Marys For Your New Year’s Brunch

Epic Smoked Bloody Marys For Your New Year’s Brunch

 

January 1 is officially National Bloody Mary Day. The timing couldn’t be better. Even if you don’t require a “hair of the dog” hangover cure after New Year’s Eve revelries, you now have an unimpeachable excuse to quaff one of America’s most beloved brunch cocktails. Though the origins of this restorative beverage aren’t clear, food historians often credit a professional bartender, Fernand Petiot, with combining equal parts of vodka and tomato juice in the 1920s when he worked at Harry’s New York Bar in Paris. He later claimed he spent years tweaking the recipe until it resembled the classic drink we’ve come to know and love. The cocktail was said to be a favorite of Ernest Hemingway who was trying to hide his matitudinal alcohol consumption from his wife.

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Spirited Drinks With The Cocktail Whisperer Warren Bobrow

Cocktails and cannabis, together at last.

 

Spirited Drinks With The Cocktail Whisperer Warren Bobrow

Warren “The Cocktail Whisperer” Bobrow has lived many lives. After graduating from Emerson College in ‘85, he worked in television as an editor at PBS in New York City. That position led him to TV and radio engineering in Maine at WNET-TV, but his heart just wasn’t in it. Unemployed and poor in Portland, before it was chic to live there, Bobrow took a job as a dishwasher and salad prep cook in a local restaurant, which ignited a passion for the culinary arts.

READ MORE HERE AT HIGH TIMES

160-Proof Spiked Hot Chocolate

Warren Bobrow

Warren Bobrow / Courtesy photo

First published in  bostonmagazine.com

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 bar-ware store, Boston Shaker.

Warren Bobrow and his trusty sidekick, Klaus the Soused Gnome show us how to  conjure 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.

Find the Recipe and more here:

Lost Weekend

Klaus is up in Boston for a visit to prove a point.  That the garden fresh herbs contained in Fernet Branca offer more than just basic cocktailian satisfaction.  They augment our desire for unique flavors while calming the belly.

It’s funny how Klaus can travel, seemingly around the globe then wake up to want another drink, another way of tasting liquid history.

 

READ MORE HERE AT BEEKMAN1802

Shrub a dub dub!

Whole Foods/Dark Rye Magazine

Whole Foods/Dark Rye Magazine

A HOW-TO GUIDE FOR MAKING SWEET & SOUR CONCOCTIONS

By Warren Bobrow

Contrary to what you might think, shrubs are not the large green hedge plants that grow in your backyard. As the “Knights Who Say Ni” well know, those are shrubberies. The real shrubs—strange and delicious concoctions of vinegar and sugar-preserved fruit syrup—are making a comeback. READ MORE HERE:

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_

 

Triibe: A Marvelous Spirit Welcome To Many Recipes

TriibeThe Reformed Spirits Company, makers of the World Renowned, Martin Miller’s Gin has created a crystal clear, uncolored, ‘Irish Cream’ liqueur that is mesmerizing in mouthfeel, quality and overall finesse. What they have created, using Irish Malt Whiskey, is a bourbon, chocolate, milk punch without any caramel color added at all. In fact, what they have done is rectify an authentic spirit base with a plethora of marvelous flavors that say rich and creamy in the glass without a drop of artificial color to further confuse the consumer with layers of provenance that just doesn’t exist.  

READ MORE AT TOTALFOOD.COM