And because I was able to convince my publisher that drinking Cannabis is far preferable to smoking or eating it, we went ahead and published this brand new book.
My first book, Apothecary Cocktails offered my view of the type of ‘cocktails’ that may have been enjoyed in the early apothecary.
And in full disclosure, no!!! I’m not a doctor. Nope. But what I am is a celebrated mixologist and former trained chef who is fascinated by flavor.
So indulge me for a moment while I let you know that Cannabis appeared in the early pharmacy, not as the much vilified Snake Oil- but- quite possibly the only ingredient that actually cured anything? I’m not sure- because again, I’m not a doctor- I don’t even play one on television. But I do know that Cannabis has been used in the healing arts for many thousands of years. Way before this is your brain on drugs. (I saw this commercial again the other night.. funny!)
I wrote Cannabis Cocktails to play with flavor. It gives the whole bagel recipe. You shall have the ability to decarb, to infuse and to create some pretty fun drinks. Or if you don’t want to use alcohol with your Cannabis, there are some Mock-Tails, like my Vietnamese Iced Coffee with Cannabis Infused Condensed Milk… (the perfect medium is high fat condensed milk… try it!)
There are no edibles in the book. And I will say this and say it again. Know your raw ingredients. Use tested Cannabis… Remember what you learned about eating spicy Thai food. Start slow. Don’t have more than one cocktail per hour or more!
I’ll be sharing with you some of my creations and hope you enjoy trying them. Meanwhile, this is how you can order my book(s).
I can be reached on Twitter: @warrenbobrow1
Cannabis Cocktails… Available on Amazon!
Ulysses Left on Ithaca Cocktail
Come fall, my palate is already calling out for the heat and aroma from the fireplace. There is something about wood heat that fills me with warmth for the coming cold months. I love the snap of the fire and the brooding heat that fills the room.
The same holds true for my cocktails. I seek out brown liquors that speak of warmth like whiskey spun into a very seasonal cocktail.
Smoked American whiskey is a wonderful match for a citrus-oil–tinged tea like Earl Grey. Don’t worry, I’m not suggesting you start spiking your morning pick-me-up; this delicate cocktail proves that Earl Grey isn’t just for breakfast anymore. Bound together by homemade ginger simple syrup, the Ulysses delivers spicy, sweet, smoky, and even salty—all at once. This cocktail is named for the Greek hero of the epic poem The Odyssey. Reluctant to leave his homeland of Ithaca, he pretended to be insane by sowing his fields with salt instead of grain. In his honor, the final touch to the Ulysses is a pinch of sea salt, which adds an unexpected, crunchy kick. It’s a delicious finish. The ingredients for this cocktail are simplicity themselves, but the sum of the parts is truly bewitching.
- 4 ounces (120 ml) freshly brewed Earl Grey tea, cooled
- 3 ounces (90 ml) smoked American whiskey (like Balcones Brimstone or the salubrious and rare, limited edition- Knob Creek Smoked Maple Bourbon)
- 2- ounces (60 ml) Spicy Ginger Honey Simple Syrup (see below)
- 1-ounce (30 ml) club soda
- 2 pinches of sea salt
- 2 sprigs of thyme
- Brew and cool the Earl Grey tea.
- Fill a mixing glass three-quarters full with ice.
- Pour the whiskey, tea, and the Spicy Ginger Honey Simple Syrup over the ice, then stir to combine.
- Taste for sweetness: If it’s not sweet enough, add a bit more simple syrup.
- Place a chunk of hand-cut ice into each of two short rocks glasses. (If you really want to bring out the gingery taste of the simple syrup, make ginger ice in advance: Freeze slices of fresh ginger root into your homemade ice.)
- Add the splash of club soda to each glass, and top each with a pinch of sea salt to add a welcome “crunch” to each sip.
- Garnish with the thyme sprigs—and get ready to pour a second round.
Raw Honey Simple Syrup:
In a medium saucepan, combine 1-cup (340 g) honey with 1/2 cup (120 ml) water and simmer, mixing until the honey has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.
Ginger Honey Simple Syrup:
Make a batch of Raw Honey Simple Syrup. Add 1/4 cup (25 g) finely chopped fresh (preferably young) ginger. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. If it becomes frothy or speaks in pirate tongues, throw it out!
Spicy Ginger Honey Simple Syrup:
Make a batch of Raw Ginger Honey Simple Syrup, and add 1/2 teaspoon cayenne pepper. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. This can also be added to a glass of seltzer water, making ginger beer that you’ve never tasted before! Can you say Dark and….. STORMY?
Favorite tipples from the book, Apothecary Cocktails
Give your merry-making a healthy makeover with these 10 healing drinks from Apothecary Cocktails: Restorative Drinks from Yesterday and Today. From a buttery hot toddy to a gin-and-basil tonic, these curative drinks have roots in the era when pharmacy-mixed potions were prescriptions for what ailed you.
Warren Bobrow is a mixologist and creator of the Cocktail Whisperer.
Chiles may set your heart racing and make you break out in a sweat, but eating them should leave you feeling cleansed and purified in both body and soul. Historically, pharmacies may have concocted products combining chile peppers with magnesium. When these ingredients were combined with grain alcohol and used either as an external salve or an internal elixir, they offered sufferers relief from painful ailments, such as lower back pain, muscle cramps, and fibromyalgia. Today, a chili-laden cocktail is a great way to relieve headaches caused by overindulgence.
Like the classic Bloody Mary, its tomato base is jam-packed with the antioxidant lycopene, but the addition of onions, chiles, and leafy magnesium-rich green vegetables make this cocktail super-healthy, closer to a salad in a glass. A Deep Healer with a protein-packed brunch, such as a veggie omelet, will fix that pesky hangover in no time.
1 c (250 g) tomato purée
½ c (125 g) onion purée
¼ c (65 g) hot chile paste
1 oz (28 g) spinach, kale, or other dark leafy green
5 oz (150 ml) vodka
1. ADD all ingredients to a blender, and blend on regular speed until thoroughly combined.
2. SERVE over ice cubes in two tall glasses, and wait for the pain to evaporate.
Saffron has been used in Ayurvedic medicine and Asian and Mediterranean cooking for thousands of years. Derived from the crocus flower, this precious spice has been praised for its healing qualities: It’s reputed to be an antiseptic, antidepressant, antioxidant, digestive aid, and anti-convulsion restorative. And it’s been used in the production of herbal liqueurs like Chartreuse, something French imbibers enjoy as an after-dinner drink. Of course, saffron is astronomically expensive, but never fear: As with most good things, a little goes a long way.
This mood-lifting prescriptive combines top-quality Chartreuse with vermouth and egg white for a colorful, frothy little cocktail that’ll brighten up even the greyest day. Top it off with a thread or two of saffron as a nod to Chartreuse’s luscious color.
3 oz (90 ml) Chartreuse VEP
1 oz (30 ml) dry vermouth
1 egg white
2 to 3 saffron threads
1. ADD the Chartreuse, vermouth, and egg white to a Boston Shaker; then fill the shaker three- quarters full with ice.
2. SHAKE vigorously for 20 seconds until frothy. Strain the mixture into a coupé glass, and garnish with the saffron. Then sit back and watch sinking spirits rise.
While you may not be able to actually cure a cold, it’s certainly possible to relieve its symptoms. Peppermint has analgesic qualities, which means it’s known to ease cold-related pain like headaches. Peppermint infusions can also relieve ailments of the stomach, such as nausea, indigestion, and seasickness. It’s also used in Bénédictine, one of the main ingredients in this insomnia-banishing drink. Be sure to crown your Cold Cure #1001 with Jamaican bitters, which are said to contain ingredients widely used in folk healing, such as allspice, ginger, and black pepper. Breathe deeply before taking a sip of this curative: If that pesky cold makes breathing feel like snorkeling with a drinking straw, a few whiffs of these aromas will alleviate congestion and speed snoozing.
12-oz (355 ml) pot of hot peppermint tea
5 to 6 oz (150 to 175 ml) Bénédictine
3 to 4 oz (90 to 120 ml) sweet vermouth
10 drops Jamaican bitters
1. PREPARE the pot of peppermint tea; then remove the teabags.
2. PREHEAT two large mugs by filling them with boiling water; discard the water after a few seconds.
3. ADD the Bénédictine, followed by the vermouth, to the pot. Mix gently, and let the mixture sit for a few minutes.
4. ADD the bitters, pour into the mugs, and serve immediately. Inhale, soothing those grumpy sinuses.
The hot toddy cocktails we know and love today have their roots in the days of yore, when apothecaries might have prescribed them for relief against the aches and pains the Siberian-strength cold weather brings on. Hot toddies are cocktails in which hot or boiling water is added to spirits and other ingredients, and many of these tasty, warming tipples were created to ease cold and flu symptoms. Ships’ doctors may have delivered doses of this classic hot buttered rum to sailors to relieve aching bones and flagging spirits. Four magic ingredients—hot tea, sugar, butter, and rum—shore up every sailor who’s ever headed face-first into a full gale. Today, this curative is a treat that goes down smoothly after a long day of skiing, hiking, or just sitting by the fire.
Hot black tea
6 oz (175 ml) rum
Dark brown sugar to taste
2 tsp butter (9 g or about 2 acorn-sized lumps)
Freshly grated nutmeg
1. BREW a pot of strong black tea. While the tea is steeping, preheat mugs by filling them with boiling water; discard the water after a few seconds.
2. ADD 3 oz (90 ml) of rum to each mug. Fill each mug with tea and mix gently.
3. SWEETEN to taste with dark brown sugar. Add an acorn-sized lump of butter to each mug, and dust each drink with fresh nutmeg. Anchors aweigh!
Genever, the botanical gin that hails from Holland and Belgium, has been used as a curative for more than 500 years, and it’s packed with healing ingredients like nutmeg, cinnamon, coriander, angelica, thistle, sweet orange peel, and grains of paradise. It’s a natural match for citrus juices, like oranges and lemon—although in the early days of the apothecaries, citrus fruits were so exotic that you’d rarely catch a glimpse of them outside of the tropics. Nonetheless, pharmacists may have prescribed a combination of fruits, spices, and grain-based spirits as a speedy antidote to pain. This warm tonic unites citrus, fresh ginger, green tea, and mineral-rich Brazil nuts, which are meant to reduce inflammation and relieve pain, into a gently warming prescription that eases all sorts of aches.
3 oz (90 ml) genever
1 oz (30 ml) freshly squeezed lemon juice
1 oz (30 ml) freshly squeezed orange juice
1 tsp grated fresh ginger
1 tsp (15 g) powdered Brazil nuts
Warm green tea
COMBINE all ingredients in a small saucepan and warm over low heat until the ginger releases its perfume (about 10 minutes). Pour into teacups and serve.
When it comes to curatives that enhance restful sleep, hot drinks aren’t the only answer. A punch made from herbal teas and botanical gin can relieve sleeplessness, even when it feels as if nothing could bring you closer to the Land of Nod. This cocktail combines infusions of herbs known to relax the sleep-deprived, and traditional apothecaries would have been well-versed in their benefits. Chamomile, an anti-inflammatory, has been used as an antidote to anxiety for centuries, while lavender is said to gently ease irritating sleep disturbances. Fennel helps to keep digestion on track. A dose of botanical gin and lime juice bind the infusions together into a gentle tipple that will help turn off the lights for even the most dedicated insomniac.
1 tea bag each chamomile tea, lavender tea, and fennel tea
Juice of 1 lime
Honey simple syrup (1 c boiling water + 1 c honey, mixed and dissolved), to taste
3 oz (90 ml) botanical gin
1. INFUSE the teabags in 5 oz (150 ml) hot water for at least an hour and let cool.
2. PACK a tall glass with ice. Pour the tea over the ice; add the lime juice, and sweeten to taste with the honey simple syrup.
3. ADD the gin, and mix gently. G’night!
Fernet Branca was invented in nineteenth-century Italy to ease maladies of the belly, and it’s certainly retained its marketing mystique even a century and a half later. Fernet is easy to quaff on its own or mixed with cola—but it’s just as good served steaming hot. In the Caribbean, it’s often paired with English breakfast tea and honey, a combination that’s said to relieve stomachaches of all sorts. Plus, as any apothecary of auld lang syne would have agreed, both warm liquids and honey can aid digestion.
Nota bene: While it calls for English breakfast tea, I don’t recommend trying this curative for breakfast. You’ve been warned.
3 oz (90 ml) Fernet Branca
Pot of strong English breakfast tea (about 2 c, or 475 ml)
2 Tbsp (40 g) raw honey
1. PREHEAT two mugs by filling them with boiling water; discard the water after a few seconds.
2. ADD 1½ oz (45 ml) of Fernet Branca to each mug. Fill the mugs with tea, and stir 1 Tbsp of honey into each mug. Sip slowly, and let the healing begin.
Combining ginger—said to be an effective cure for a variety of ailments, including headaches, motion sickness, fatigue, and pregnancy-related nausea—with hot punches or beer is a classic way to use the root as a curative, as sailors of yesteryear would have known. Named after the honorable doctor in Robert Louis Stevenson’s classic, Treasure Island, this cocktail matches ginger beer with its natural partner, rum, into a tipple that rouses the mood and washes the doldrums away.
3 oz (90 ml) dark rum
4 oz (120 ml) ginger beer (non-alcoholic)
Lime wedge for garnish
1. FILL a Collins glass with ice cubes. Pour the ginger beer over the ice; then float the dark rum on top.
2. GARNISH with a lime wedge to keep scurvy at bay. Drink slowly, and let good cheer fill your sails.
Everyone knows that royal jelly, which is produced by worker bees and fed to their hive-mates, is an important curative in health preparations. But raw (unprocessed) honey is also deeply curative, and what’s more, the distillation of spirits using raw honey is an ancient, well-regarded technique. Honey has been used medicinally at least since ancient Egyptian civilization, and beverages produced from honey, such as mead, have been enjoyed since time immemorial. Raw honey may possess antibacterial qualities and is said to promote weight loss, reduce cholesterol, and relieve symptoms of intestinal disorders. This bubbly cocktail combines sweet mead with tart, refreshing lemonade and a dash of fizzy water into a prescriptive that is sure to cheer and heal at the same time.
6 oz (175 ml) mead
6 oz (175 ml) fresh lemonade
4 dashes of aromatic bitters (any kind)
4 oz (120 ml) seltzer water
1. COMBINE the mead, lemonade, and bitters in a mixing glass or pitcher.
2. STIR to combine, and pour into four short glasses.
3. TOP each glass with about 1 oz (30 ml) of seltzer water, sip, and start feeling like the bee’s knees.
Basil, with its bracing, peppery taste, isn’t just good for pesto. It was said to mitigate the symptoms of malaria and was made into a liniment to soothe sunburns. Basil was also used as a nerve tonic against stress and anxiety, and it is even said to promote longevity. One variety of the herb, called holy basil or Thai basil, is used as an ingredient alongside other green herbs in both absinthe and green Chartreuse, due to its antiseptic and antibacterial qualities. Thai basil can be very effective when it comes to healing a sour stomach: Try a Thai Basil Fizz if you spent last night indulging in spicy food washed down by one too many cocktails.
1 sprig basil, finely chopped
2 oz (60 ml) botanical gin
¼ oz (7 ml) absinthe
3 to 4 shakes of Peychaud’s bitters
2 to 3 oz (60 to 90 ml) ginger beer
Lemon zest twist
1. TOSS the chopped basil into a Boston shaker. (Be sure to lean over the shaker for a restorative whiff of its crisp, spicy scent!)
2. ADD the gin and absinthe, and fill the shaker three-quarters full of ice.
3. SPRINKLE the bitters into the mix, then shake for 20 seconds, strain into a coupé glass, and top with the ginger beer.
4. GARNISH with the lemon zest twist. The heady combination of basil, ginger, and lemon is sure to brush the cobwebs away
I was playing around with flavors the other day and coffee seemed to resonate more clearly than ever. Maybe it was the recent cold snap, or perhaps it was my palate calling out for deeper, read- more intense flavors. That’s where Death Wish Coffee comes into play. They say that it’s the world’s strongest coffee and I tend to agree with them- as long as I control the brewing method. You see, I’m pretty picky when it comes to strong. I like to do coffee in either a French Press or as a pour-over. Never do I use an automatic machine.
It’s pretty hard to mess up coffee when it is well roasted and Death Wish seems to have their roasting expertise down to a minute science.
Instead of the pricey Arabica beans, they have chosen the rougher- and more caffeinated Robusta beans. OK, before you get your underwear all in a bunch, it just happens to be that Robusta coffee is excellent in craft cocktails. Especially when they are treated to a long, cold infusion.
For this is why I do what I do. I love to play around with flavors and Death Wish Coffee makes it easy on me.
I’m pretty well known for simplicity in my craft cocktails. This one is no different with only three ingredients plus bitters. That should satisfy even the most hard pressed for time bartender/mixologist. Because if you are ten deep at the bar on any given Saturday night, let me tell you from my own experience that fewer ingredients make a happier bartender!
This cocktail, a take on the classic Manhattan involves a rum that is near and dear to my heart. I use Mezan XO because of the anything but sweet- funky, slightly smoky (bourbon oak cask aged) demeanor. The XO is a combination of rums from four different Jamaican distilleries. The part of the story that speaks most clearly to me involves the rum from Long Pond. Its distinctive flavor stands out as authentic, untouched rum. No caramel, no added sugar, no glycerin, no chill-filtering. Ah, the good stuff.
So I took a healthy portion of the Jamaica XO and added it to a 24-hour infusion of the Death Wish Coffee (It’s usually called cold brewed- I call it slightly insane) and added to a bit of my favorite for a Manhattan of this demeanor, Carpano Antica Sweet Vermouth. There is a smoky unctuous quality about Carpano. Perhaps it is the historic recipes that dates back to the 1700’s. I’m not sure- but they did say that Vermouth was originally invented against head lice and stomach worms so it couldn’t hurt you if you use it with rum and coffee.
Underneath Bell’s Crossing
- 2 oz. Mezan XO Rum
- 2 oz. Cold Brewed Death Wish Coffee
- 2 oz. Carpano Antica Sweet Vermouth
- 1 cocktail cherry – better be home cured
- 3-5 shakes Chocolate Mole’ Bitters
- Pre-chill double old fashioned glass with ice and water
- To a cocktail mixing glass filled ¼ with ice
- Add the Mezan XO Rum
- Add the Death Wish Coffee- cold brewed
- Add the Carpano Antica
- Add the Chocolate Mole’ Bitters
- Stir 30-40 times
- Taste with a straw discretely!
- Adjust seasoning adding more bitters as necessary
- Strain into pre-chilled glass
- Add cherry
You see, although Mr. Trump’s New Jersey electorate lost to the Democrats, the resentment towards the overall losing party has never been so clear. Through winning, there is loss. Through loss, there is winning. Perhaps this will act as a metaphor for the next election. Today, I’m voting for cocktails …the Cocktail Party!
If you’d like to join me, here are a few of my favorite post-election cocktails, most of which are infused with cannabis*, the big winner of this year’s election. We can all drink to that!
The World is Bewildered
Need help sleeping tonight? Try this Manhattan-style cocktail.
- 1 oz. cold brew coffee
- 1 oz. Panamanian rum
- 1 oz. Carpano Antica sweet vermouth or Dolin for a drier approach
- orange zest — cut with a knife, never a peeler — pinched and flamed over the top
- Regan’s bitters infused with THC
- Luxardo Cherry
- either a coupe or a rocks glass
To a cocktail mixing glass: Add one or two large cubes of ice. Add the cold brew. Add the Panamanian rum. Add the Carpano Antica. Stir. Season with Regan’s orange bitters, THC infused (note: I used ¼ oz. high grade cannabis- infused for 1 month in a bottle of Regan’s, strained). Taste. Strain into a coupe or rocks glass (if you use a rocks glass, only one or two cubes maximum!). Pinch and flame the orange zest, rub on the rim of the glass and serve.
Welcome to the Visigoths
The last few weeks have been filled with Twitter Flame Wars. It’s your turn to win one (more). This sleepy-tidrink makes light of the rise of the Anti-intellectuals. We know who you are!
- 2 oz. Mezan XO rum
- ½ oz. Stroh 160 rum 80% alcohol
- 4 oz. cane sugar cola
- ¼ oz. orange liqueur
To a Collins glass filled ¾ with ice: Add the orange liqueur. Top with the Mezan XO. Cover with the cane sugar cola. Float the Stroh 160 on top; ignite with a match. Add a colorful straw. Serve!
A Long Steep Hill
A cocktail to bewilder the palates of your neo-conservative neighbors.
- 2 oz. bourbon whiskey infused with THC to your strength and taste
- ¼ oz. ginger syrup
- 1 oz. Fruitations tangerine
- 3 oz. lemon flavored seltzer water
- 4-5 shakes aromatic bitters
To a cocktail shaker filled ¾ with ice: Add the cannabis-infused bourbon whiskey. Add the ginger syrup. Add the Fruitations syrup. Cap and shake hard. Pour over ice in a double Old Fashioned glass. Splash seltzer water over the top. Dot with bitters.
A cocktail to give you hope and dream of change. A take on the gin and juice of yore… and infused with pure THC for your dreams.
- 3 oz. THC infused Barr Hill gin (the amount and strength of the THC is up to you. I used 14 grams of 25% THC cannabis in a 750ml bottle of raw honey and grain gin)
- 2 oz. freshly squeezed orange juice
- 2 oz. freshly squeezed grapefruit juice
- 2 oz. freshly squeezed lemon juice
- 1 oz. Fruitations cranberry
- 3-4 shakes Angostura bitters
To a Boston Shaker filled ¾ with ice: Add the THC-infused gin and the juices with the cranberry syrup. Cap and shake hard for 20 seconds. Pour into a pair of coupes. Dot with bitters. Serve.
AKA: Political Discourse Fails…Yet Again
So you want to win an argument?
- 2 oz. Luxardo maraschino liqueur
- 1 oz. bourbon whiskey (like Barrell Bourbon) infused with THC of your choice and strength
- ¼ oz. dry vermouth
- 1 oz. freshly squeezed grapefruit juice
- 1 oz. rich simple syrup
- aromatic bitters
Add all the ingredients to a Boston Shaker. Cap and shake hard for 20 seconds or so. Pour into a double Old Fashioned glass with one large cube of ice. Dot with bitters. Serve.
To make a cannabis infusion, add 7 grams — or the dosage recommended by your caregiver—of ground, decarbed cannabis to 250 ml (about 1 cup) of a liquor of your choice in a heat-proof mason jar. Do not seal the jar, it could burst. Place the jar in the top of a double boiler on a hot plate or electric stove top.
(Never, ever use a gas stove or an open flame.) Fill the top of the double boiler with enough water to cover the mason jar halfway.
Simmer lightly at around 160ºF (71°C) for 30 to 60 minutes. Use a digital thermometer to keep an eye on the temperature. Alcohol flames just over 170ºF (77°C), so pay close attention to the job at hand, and don’t go running out for a pizza. Plus, a low heat will keep evaporation to a minimum.
Let the mixture cool, strain it through a fine-mesh strainer lined with cheesecloth, then funnel it back into the empty liquor bottle. Top up the bottle with the remaining un-infused liquor until it’s back to a volume of 750 ml. This ensures that the THC will be dispersed throughout the infusion. Your infusion is now ready to use in your handcrafted cocktails.
– See more at: http://thefreshtoast.com/drink/5-post-election-cocktails-need-right-now/#sthash.krGzDYBm.dpuf
My 104 year old grand-mom, Sophia Bobrow. I dedicated my third book to her.
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.