• 2 cl STROH Rum
  • 250 ml milk
  • 2 table spoons brown sugar
  • 100 ml whipped cream
  • ground cinnamon


  • Heat the milk in a pot.
  • Add the sugar and melt it.
  • Beat the milk with a whisk.
  • Fill in a cup and add STROH rum.
  • Garnish with whipped cream and ground cinnamon.

Tropical Sugar Cane Cannabis Cocktail

Take this tropical sugar-cane mocktail to a ‘higher’ level  – Cannabis recipe


Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.


I’m a huge fan of hot-weather beverages. Right now, it’s anything but hot out, but this little mocktail will transport you. This time of year can be warm and sunny, or it can be thanklessly cold and rainy. It may officially be spring, but we are experiencing the occasional icy wind that goes right through you. That’s where Vietnamese-style, freshly crushed sugar-cane juice comes in. This scintillating liquid — extracted from the stalk using a machine that resembles a sausage grinder — is refreshing, and come summer, it’ll stave off the heat and humidity with alacrity.  To take my iced sugar-cane juice to a higher level (so to speak), I use condensed milk for the infusion. The condensed milk takes to decarbed cannabis beautifully, and you can use it in a plethora of concoctions — from the obvious caramel, by cooking it very low and slow until it caramelizes, or as the aide-de-camp to a Vietnamese iced sugar-cane juice, which is the topic of this article.


Punch For The Late Summer Season

Punch is an easy way to show your appreciation to your guests and what better way than with the brightest and freshest of fruits of the season?

Warren Bobrow late summer punch

May I suggest first empowering your bar-backs. What? Aren’t they more concerned with making your fresh juices and polishing the glassware? Well, they should be doing that- and then some. When you truly want to raise the bar, and promote from the bottom up, the best way that I know how to find talented future bartenders is through the art of a late summer punch. 

It takes an understanding of the classics, starting with Jerry Thomas. Mr. Thomas for all intents and purposes is our inspiration for what we consider the classic cocktails. He was plying his craft a hundred or more years before you disappointed your grandparents by pitching that law degree in favor of slinging Ramos Gin Fizzes to thirsty hordes of newly minted revelers. 

Jerry Thomas wrote the famous book named the Bartenders Guide (also known as “how to mix drinks” and sometimes known as: The Bon-Vivant’s Companion).  His work is as relevant today as it was in the 1840’s and maybe even more so now- with the rediscovery of classic cocktails and nostalgic methodology.  But I’m getting ahead of myself.  I think the first thing a bar owner or restaurant owner should do is get a copy of “how to mix drinks” and start working out of it. 

 I think a good place to start is by explaining what a wise bartender named Chris James once taught me.  He said don’t throw it out. Don’t throw what out? The last ¼ inch of a bottle. Work with flavors- save it for punch- it’s liquid money and it doesn’t go down the drain. I never forgot this lesson- just like I never forgot the lessons that I learned when I worked as a cook.  There are things that we can do to save the house money, and other things that will get us fired.  I’d rather keep my job and make money for the house than have to search for another one because I was foolish and poured ‘that’ bottle down the drain.  Save it for Punch!

Jerry Thomas Brandy Punch

As interpreted by myself with seasonal embellishments… like Cognac over plain brandy and the use of Champagne instead of plain water.

Warren Bobrow late summer punch


  • 1-750ml bottle of Champagne   
  • 1-750ml bottle Camus XO
  • 375ml Jamaican Rum- find a natural one without added sugar or caramel color 
  • 2 cups Double Simple Syrup (2:1 Turbanado Sugar to boiling water) 
  • 10 oz. freshly squeezed lemon juice 
  • 4 oz. Grand Marnier or Cointreau
  • 3 oz. Grenadine 
  • Whole pineapple sliced and grilled until nicely caramelized 
  • 2 oranges sliced into rounds and grilled 
  • 1 package of organic raspberries


  1. Mix all the ingredients in a large punch bowl
  2. Add a block of ice to dilute and add coolness to the punch
  3. Serve in tea cups with a smile


Another great Professor Jerry Thomas drink is known simply as the Gin Punch.  I think it’s a must do in your repertoire because gin is a very popular drink- there always is some left to use in punch.  Quite refreshing and thirst quenching during the hot months in the late Summer. 

Classic Gin Punch- influenced by Professor Jerry Thomas Gin Punch


  • 1-750 ml bottle of Barr Hill “Tom Cat” Gin (distilled by hand from Raw Honey and local grain and aged in a whiskey cask) 
  • 375ml Champagne
  • 1 cup raspberries- pureed
  • ¼ cup freshly squeezed lemon juice- un-strained but seeded
  • 1-12 oz. bottle of cane sugar based Ginger Beer (like Q-Ginger Beer)


  1. Shake with a Boston Shaker until frothy and serve with about a cup of fresh raspberries and orange/lemon pinwheels
  2. Serve in a large punch bowl with plenty of ice


The final cocktail of this series is made with a combination of rum and rye whiskey.  I’ve chosen to use the magnificently made Barrell Rye Whiskey #001 and their equally salubrious Whiskey Barrel aged Jamaican Rum.  Pretty amazing stuff together, the interplay of wood against smoke and char surrounding the dry coffee tinged sweetness of the rye whiskey. 

Rum and Whiskey Punch


  • 1 750ml Bottle Barrell Rye Whiskey
  • ½ 750ml Bottle Barrell Rum (Jamaica)
  • 1 cup Double Simple Syrup (as above)
  • ¼ cup freshly squeezed lemon juice
  • 1 cup freshly squeezed lime juice
  • Crushed Ice
  • Grilled Orange Pinwheels


  1. Fill Glasses with the Crushed Ice to cool
  2. Into a cocktail mixing glass, fill ¾ with bar ice
  3. Add the liquid ingredients
  4. Stir, stir, stir
  5. Strain over freshly crushed ice in the glasses and garnish with grilled orange pinwheels

5 Superb And Refreshing Summer Drinks Containing Grapefruit

5 Superb And Refreshing Summer Drinks Containing Grapefruit

And as an extra bonus, cannabis!

Photo by Flickr user Wine Dharma

When the temperature rises above 90 degrees for what seems like days on end. When the swamp that is slowly running down your back makes a beeline for your brow- burning on the way down… you know that it is time for a refreshing little cocktail. One that smacks of tart and slightly acerbic flavor- a touch of smoke- a hint of sweet- the peel of citrus, the oil of grapefruit. I think I known what I love to drink is none other than the Hemingway Daiquiri. Here are five riffs on the classic Hemingway mind eraser. Two have medical grade Cannabis in the mix- I’ll suggest the strains too.

Decarbing is essential to my method of making cocktails that have the good stuff in them. THC. I don’t work with CBD, so please- don’t ask. I know nothing of it- and quite frankly think most of it is a shameless money grab. Hemp is rope, building materials, cosmetics- not carefully crafted cocktails made with non-commercial spirits. I’ve been pretty clear on this one from day one. I suggest looking at that snake-oil (CBD) being dripped into your gin and tonic then ask what exactly is this going to do? Absolutely nothing- because the product has nothing psycho-active in it. My late step-father was always dismayed when he couldn’t buy Hemp lines for his yacht. He’d say- cut a piece and smoke it.

6 Cocktail Recipes

This Fourth of July, we hope you’re inspired to invite some friends over to your apartment for a holiday celebration. It’s a perfect time to try out that new grill or mix up some festive cocktails. From spritzers to shooters to coolers, here are some of our favorite Fourth of July cocktail recipes.


    Download the printable Cocktail Recipes for an Epic Fourth of July here!


    Star-Spangled Raspberry Spritzer

    Made in a highball glass, the spritzer is cool and refreshing. The lime pairs oh so smoothly with the gin, adding a cooling bite to your cocktail. The fresh raspberries give the drink a sweetness and a vibrant red color that’s perfect for a star-spangled holiday.


    • 1 ½ oz gin
    • 1 oz simple syrup
    • 1 oz fresh lime juice
    • Seltzer
    • Fresh raspberries
    • Lime slice


    • Muddle 2 raspberries at the bottom of the glass
    • Add gin, simple syrup and lime juice
    • Fill each glass with ice and top with seltzer
    • Garnish with a raspberry and lime slice


    Red, White and Blue Shooters

    These tri-colored shooters are perfect for the Fourth of July. Unlike a red, white and blue jello shot, these shooters need no advance preparation. However, the key to getting three distinct color layers is a smooth, steady pour for each ingredient. If you pour too quickly, you’ll unfortunately end up with a purple shooter.


    • 4 oz coconut rum
    • 3 oz Kinky Blue liqueur
    • 1 oz grenadine


    • Add grenadine to the bottom of the glass
    • Slowly add Kinky Blue so it forms a layer
    • Top by slowly adding coconut rum


    Firecracker Margaritas

    If you’re looking for something that will pop like a firecracker, these sizzling margaritas combine jalapeño, lime and honey. The recipe is an adaptation from a blended margarita recipe that was included in our Ultimate Guide to Summertime Drinks. If some of your guests aren’t too keen on a spicy cocktail, just cut back on the jalapeño to make a milder version.

    Ingredients (Makes 2):

    • 4 oz silver tequila
    • ½ cup fresh-squeezed lime juice
    • ½ of a large green jalapeño, sliced thin
    • 2 oz honey
    • 2 Tbsp sea salt
    • 2 lime wedges for garnish


    • Muddle jalapeño slices and lime juice
    • Add tequila and honey, then stir to combine
    • Rim each glass with salt by dipping the glass into the margarita mixture and then in a small dish of salt
    • Fill each glass with ice and pour in margarita mixture
    • Garnish with lime wedge


    Blueberry Breeze Cooler

    If you’re looking for a summer cocktail that’s easy to make and easy to drink, this Blueberry Breeze Cooler is the perfect combination of summertime flavors. Starting with refreshing lemonade, the addition of fresh mint, blueberries and vodka make this cocktail a delicious way to enjoy Independence Day.


    • 1 oz blueberry vodka
    • 3 oz lemonade
    • Club soda
    • Blueberries
    • Fresh mint


    • In a cocktail shaker, mix lemonade and blueberry vodka
    • Strain into an ice-filled highball glass
    • Top with a splash of club soda
    • Garnish with a mint leaf and a toothpick skewered with blueberries


    Lady Liberty

    What better way to celebrate Lady Liberty than with a glass of spiked iced tea. Combining bourbon with peach schnapps, this Southern classic instantly evokes the feeling of old Southern front porches, even if you’re sitting on the balcony of your two-bedroom apartment in the city. It’s an easy cocktail to make, and the recipe can easily be scaled for one glass or an entire pitcher.


    • 2 parts bourbon
    • 1 part peach schnapps
    • 3 parts sweetened iced tea
    • Lemon to garnish


    • Combine ingredients and pour into an ice-filled tall highball glass
    • Garnish with a lemon slice


    Watermelon Ginger Sparkler

    Watermelon is a classic summertime flavor, and it pairs perfectly with the sharpness of ginger and the buzz of vodka. The key to this drink is picking the best watermelon. When choosing your melon, be sure to tap it and listen for that deep hollow thump so you know it will be ripe and juicy. And for a glimpse into what the insides of your melon might look like, check the store’s pre-cut fruit to make sure the cut watermelon looks red and juicy. It’s likely that chopped melon will be similar to the one you’re about to buy. Now mix up your ingredients and you’re set for a perfect Fourth of July with this tasty summer cocktail.


    • 2 oz Grey Goose vodka
    • 1 chunk watermelon
    • 1 slice peeled ginger
    • ½ oz simple syrup
    • ½ oz fresh lime juice
    • Ginger ale


    • In a shaker, muddle watermelon, ginger and simple syrup
    • Add vodka and lime juice, then fill with ice and shake
    • Strain into an ice-filled glass
    • Top with ginger ale and garnish with a tiny watermelon wedge



Three Hot Weather Gin and Tonics Made With Real Cane Sugar

Gin and Tonic

With the last couple of heat waves, I’ve resigned myself to drinking lighter and more savory drinks for the foreseeable future. With that said, I’ve done a few mixology sessions in private homes recently and have found that the classic Gin and Tonic has made a comeback, and in a big way!

You see that Gin is a perennial favorite when the temperature ekes its way past ninety degrees. The refreshing element of the botanicals stimulate the taste buds and the crisp aromatics of the tonic water bring these liquids to a much higher level. Of course, your hot weather gin and tonic will be ruined if you are still using the old standby- the drink gun to supply the tonic water. Unless you’re pouring craft-style soda from your drink gun you’d better take your Gin and Tonic off your cocktail menu. Why?

Because your tonic water is not something that I want to praise. Far from. If it’s made from high fructose corn syrup you aren’t helping with the good health of your guests.  It’s not great stuff, packed with artificial ingredients and those I couldn’t even spell if I wanted to.

So, what is a bar or restaurant to do?  Stop serving Gin and Tonics altogether? 

NO, you should make this Summer relaxer, the G&T cocktail- the shining star of your bar program.  The one drink that screams Summer in a Glass.  Try these three fabulous Gins available in the New York, NJ and CT areas with these three different CANE SUGAR Tonic waters. One of which is a tonic syrup!

 May I suggest starting with Barr Hill Gin from ever-verdant Vermont?  This gin is unlike any other on the market because it is made with raw honey and locally grown grain. There is a subtle sweetness in Barr Hill that doesn’t go unnoticed against the bitter herbs inherent in the tonic water.

In this case, I’m leading with one of my perennial tonic water favorites. The one from Q-Drinks.  They make a delicious tonic water with all natural ingredients- including the most important one, the cane sugar! 

Q-Tonic is crisp, aromatic and highly refreshing.  There are notes of Peruvian quinine, agave syrup and a touch of citrus making for a flavor packed mouthful of dry and bitter. Each element cuts the inherent sweetness of the raw honey gin and truly raises the bar.

A Vermont Styled- Gin and Tonic


  • 2 oz. Barr Hill Gin
  • 6 oz. Q-Tonic Water
  • Fresh ice (not smelling like garlic or anything like old eggs)


  1. Add the fresh ice to a Collins glass
  2. Top with the Q-Tonic water
  3. POUR OVER the Barr Hill Gin- yes. over the tonic water
  4. Squeeze a quarter of fresh lime juice over the top
  5. Garnish with a fresh wedge of lime


The next gin that I chose is more London Dry style in demeanor.  It starts dry and finishes dry. (just like a stiff upper lip) It’s named Martin Miller’s Gin and it is made with water from Iceland, perhaps the purest and softest water in the world.  I’m a huge fan of their Pot Still gin for the rich depth of flavor.  I believe that it is the classic combination of crisp to aromatic to bodacious.  My choice of tonic water for Martin Miller’s namesake gin would be the Fever Tree Premium Indian Tonic Water.  This very European styled fizzy liquid speaks a different language than the one that most off the shelf tonic waters can never do.  It is not cloying, nor overly rich.  Fever Tree is dry on the finish and it stands up to the potent, pot-still gin with alacrity. 

Continental Gin and Tonic



  1. Add the ice to a Collins glass
  2. Add the Martin Miller’s Gin
  3. Top with the Fever Tree Tonic Water
  4. Add 1 tablespoon of Fresh Lime Juice
  5. Add 3-5 drops of the Angostura Bitters
  6. Garnish with a freshly cut lime wedge
  7. Serve!


The final gin that I chose for this cocktail primer is probably the most classic in the purely Botanical format.  Hendricks’s Gin is my choice for the final slurp.  This gin is bursting with flavors of cucumber and roses.  Quite remarkable really. 

The tonic water is no less rambunctious either because I picked one made right here in New Jersey named TomR’s Tonic.  Their handmade product is perfectly geared to the explosive aromatics of Hendricks’s gin because you can adjust the bitterness of the final drink just by adding more- or less of this amazing tonic syrup.  I love the 1,2,3, method described on their website.

Tomr’s Classic Tonic and Gin


  • 1 oz. Tomr’s Tonic Syrup
  • 2 oz. Hendricks’s Gin
  • 3 oz. Seltzer Water
  • My addition of a pinch of sea salt


  1. Add ice to a Collins Glass
  2. Top with the Tomr’s Tonic Syrup
  3. Add the Hendricks’s Gin over the syrup
  4. Top with the Seltzer Water
  5. Add a pinch of sea salt
  6. Serve!

Cocktails And Dreams

Turns out that nobody knows more about crafting the perfect cannabis cocktail than our good friend Warren Bobrow, author of the finest craft cocktail books, including the “Cannabis Cocktails, Mocktails and Tonics”. Bobrow has spent years experimenting with various drinks, tinctures and modifiers that give a little more buzz than your average alcoholic concoction.

Read the rest at;

On Our Bookshelf: Apothecary Cocktails


Usually when I pour myself a drink, I’m not thinking about the medicinal properties of my cocktail. That is, until I read Warren Bobrow’s new book, Apothecary Cocktails: Restorative Drinks from Yesterday and Today. In it, OKRA Magazine’s esteemed whiskey expert goes back to his family roots and gives us a fascinating new book exploring the healing powers of our favorite cocktails.

It is full of beautiful photos of delicious looking drinks, split into categories of the ailments that might plague you – weather that’s too cold or too hot, stomach troubles, hangovers, general pain, relaxants and mood enhancers. Having sectioned up the problems, Warren then offers an overview of the solutions one can find in the cocktail world. It seems like almost everything has a medical use, including bitters, herbs, teas, herbal liqueurs, fruits, vegetables, and seltzer. Many of the ingredients appear to be capable of handling many different afflictions, which speaks to the long history of apothecary research and development and the powers of the natural world.

Throughout the book there are fun little disclaimers, like “watch out for frostbite if you get too cozy with this drink!” and “as the Scottish proverb goes, ‘Whisky may not cure the common cold, but it fails more agreeably than most things’” which lighten the mood a bit and remind us that these are, in the end, drinks. Bobrow stays true to his mission and focuses on a wide variety of drinks that are chock full of healing prowess. In some rare cases, that means he includes a few ingredients that might be hard to acquire, like Centerba, or Krupnikas, but most products are easy to get.

There is a good mix of familiar, easier cocktails and more complicated, work intensive drinks. The majority of the recipes stick to the basics, keeping the ingredients simple and the techniques limited to stirring or shaking. A few, like the Rhubarb and Strawberry Swizzle, require several steps, from making a compote, to blending and swizzling until you finally get to enjoy the drink. Being a book for the more under the weather folks, it make sense to stick on the side of go-to drinks that are easy to concoct when you’re in the throes of a flu, while offering a few more experimental beverages you could create when the weather outside really is frightful and you don’t have anything else to do. It’s really lovely to see so many familiar drinks, like the Sazerac, and find out that not only do they taste good, but they settle your stomach with its characteristic combination of bitters and absinthe. Remember these descriptions and tips and you’ll have great tidbits to drop at your next cocktail party!

Sometimes the recipes and the descriptions of all of the various benefits you’re serving yourself appear a bit repetitive. Each recipe has it’s own explanation above it, and since there are plenty of similar ingredients you get a lot of this information over and over. If you’re just flipping through to the appropriate recipe or section, however, that shouldn’t be much of a nuisance.

My favorite drinks all seem to come in the hot weather and painkilling sections, mostly because they feature a lot of citrus, rum, and gin and seem a little more in line with my taste than the (quite powerful sounding) Scotch enhanced lamb stew. Maybe now that it is getting really cold I’ll change my mind. Bobrow himself seems to have really enjoyed getting all this information into one place. His family history with the pharmaceutical business brings a very personal note to the book, indicating that the early force fed tonics built up his immune system as well as his avid interest in the greater power of cocktails. I, for one, will be glad to have this book on hand the next time my head starts to ache or my bones get chilled.

The Hartley Dodge. This photo is from Apothecary Cocktails.

The Hartley Dodge Cocktail  (Bobrow’s Aspirin)

  • 3 slices fresh peach, plus extra slices for garnish
  • 3 ounces (90 ml) bonded100-proof bourbon whiskey
  • 1 ounce (30 ml) sweet vermouth
  • 4 dashes Fee Brothers
  • Whiskey Bitters
  • Ice cubes

Place the peach slices in a Boston shaker, and muddle them. Add the bourbon and vermouth, and continue to muddle so that the flavors are well combined. Add the bitters and a handful of ice cubes, and stir well. Strain into a Collins glass over a large chunk of ice (larger pieces of ice are less likely to dilute the drink). Garnish with an extra slice or two of fresh peach. It’s an analgesic that can’t help but take the edge off what ails you.


Jean Baptiste Philémon Lemaire Punch

If there is any liquor that makes me salivate, it would have to be Rhum Agricole.  Perhaps it’s the freshness of the core ingredient, the sugar cane itself.  The juicy-fruit quality of the mouthfeel, the creamy texture… the way it rolls around my mouth- for example… very intriguing.  There is life in Rhum Agricole, just like there is life on Martinique.  It’s vibrant and exciting.  Just imagine, not so long ago, in 1902- the town of Saint-Pierre and 30,000 residents ceased to exist because the local volcano decided that day was going to be the day that it just exploded!  You can almost feel this tension (terroir) of volcanic ash in the sugar cane that grows up the sides of the massive Mount Pelée.

Rhum Agricole is different in a few basic ways from the booze cruise rum that most Americans have to contend with when ordering their rum based drinks.  Without belaboring what is rum and what is not rum, let’s just assume for a moment that the difference between Agricole and Industrial is probably going to be the base spirit.  Industrial to me means sugar- molasses.  Whereas Agricole is fresh, agricultural, free-run juice.  You know, the good stuff.  I am constantly explaining that dark rum doesn’t necessarily mean old (it actually gets lighter as it ages, fooling most consumers who think their dark rum is old rum) and Agricole is pure because of its AOC.  The AOC or appellation d’origine contrôlée means that the Rhum (in this case spelled with an h) is pure according to laws of the French Government.  That is, without drilling down too far, good enough for my belly, and it should be good enough for yours too.

So, I beg your attention, if only for a quick glance while deciding which rabbit hole you are going down at this very moment, so my time is short indeed!

Neisson L’Esprit Blanc Rhum Agricole speaks to me in the quality of the ingredients, plus rolling in at 70% abv or 140 Proof, this is not a Rhum for the meek.  You will certainly control your own fate when making ‘ponch’ with this magical elixir, truly wrought out of what was blown to smithereens in 1902.

I’ve taken some oranges and limes and roasted them in the toaster oven, sliced in half, sprinkled with Demerara Sugar and light Balsamic vinegar.  Roasted at 350 for an hour, set to cool and then sliced into quarters.  The following is a take on the Ti-Punch (or ponch) as you can dream about and try by ordering your exceptional Neisson Rhum from DrinkupNY today!

Jean Baptiste Philémon Lemaire Punch
(Governor of Martinique in 1902)
Quarters of your oven roasted limes and oranges
2 oz. Neisson L’Esprit
1 oz. Cane Sugar Syrup (preferably the stuff from Martinique, although you can make a dark simple with 1 cup of Demerara Sugar to one cup of boiling water, simmer and then let this cool, very slowly until quite dark, you can add a bit of vodka to the sugar syrup and it will last nearly indefinitely (pro-tip)
½ oz. White Balsamic Vinegar – for digestion of course!

Mash your oven roasted limes and oranges (the skins have all the oils in them!)
Add a portion of cane sugar simple
Add some white balsamic
Add some Neisson L’Esprit
Add a handful of ice
Continue until content