In life there are certain accomplishments that are sometimes quantified by the quality of the spirits that you sip. If you doubt the words of a rum expert, all you need to do is look at the groaning shelves at your favorite package store. Rum has just about exploded in popularity in recent decades after a hundred or so year slumber. Sure you could count on a booze-cruise rum punch while sailing with your friends in the islands- you probably want to forget what highly manipulated rum can do to your gut and your aching head. But this is not a piece about what happens when you drink manipulated, (read: lousy) rum on a stern of a pitching sailboat. This is about drinking some of the very best rum that money can buy. And while you’re learning about what is special about Foursquare Rum, the suggestion is first and foremost, that you are worth it. This is not booze-cruise rum, nor is it rum that deserves a place on the very top shelf of your bar, never to be opened. Why? Fear perhaps has much to do with it. You do deserve to drink Foursquare. Recognize this fear of the unknown and you’ll come to a magical place where quality and cost become a misnomer. Where success is not measured by expense, but by quality. Where experience matters, like that picnic boat you ogled over in your youth, or the first time you experienced a glass or two of really well aged wine, or slurped some really rare Scotch Whisky. It’s important to note that while Foursquare is not inexpensive, there are rums on the market that far exceed it in cost. Many of these pretty label and fancy bottle rums are manipulated in some manner. Why is that? Because they can, it’s because they are permitted, because no one really cares to know. From caramel coloring to sugar being re-added for a sweet mouth-feel, to globs of thick glycerin to even out the creaminess across the palate- to all sorts of things that would get a rum judge in trouble, just by mentioning that so-and so’s rum is being manipulated.
“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”.
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!
Are you mystified by cheese? Do you see a cheese plate and instinctively think that it’s an expensive dessert? Have you ever taken a cheese class? Would you know that cheese goes really well with spirits?
If your answers are yes, no, no and no, then you’ll probably be hungry – and hopefully thirsty by the time you finished reading. Why? Because cheese is not pretentious, nor is it only for dessert! In fact, cheese is something that is made by hand in the same manner as it has for hundreds of years- and cheese is created by farmers! There are certainly machine-made cheeses, but for the intent of this article, all the cheeses in the classes at the French Cheese Board in Manhattan are made by hand in the ancient fashion of the cheese maker. So, you should not be mystified.
Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first. There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first. And if you can close your eyes while you are tasting cheese, there is another whole set of senses that are fooled by your visual sensibility.
Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space. It is filled with ample sunlight and is a very friendly place indeed. This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely. Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts. Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors) and perhaps some rugged coins of dry baguette will more than suffice as an accompaniment.
The ancient style of making cheese, on a cheese board, or alone- Goat Cheese is a fine way to start a meal. I tend to prefer a combination of old and new goat cheeses, carefully rolled into a log and then further aged in straw- in a special cheese cave. This amalgamation of funky and sweet calls out for a number of liquid accompaniments. Many of the liquids that I suggest for goat cheese are not wine. Goat cheese, especially aged (chalky and funky in the somewhat barnyard nose) takes to the more botanical style of gin with a tongue in cheek sense of humor. There is nothing that I enjoy more in the summer months than a gin and tonic with a nice crumbly goat cheese between my fingers. For the gin component I’d suggest the Barrel Aged Barr Hill Tom Cat (style). A couple months in new American oak translates to a richening and deepening of the already sensuous quality inherent in each sip of Barr Hill Gin. A touch of vanilla, toasty oak and raw honey reveal themselves into a tangle of sweet and tangy across the palate. Couple with that a cane sugar tonic water such as Q-Tonic (from Brooklyn no less), a hunk of lime and you have the next wave of cheese sophistication. This is the way I want to start my next meal, with elegance and candor.
A firm, well aged, mountain-style cheese from the French Alps calls out for a whisky from Japan that mimics in its own inimitable way the magnificent Scotch Whiskies from the other side of the globe. For a firm, yet oily cheese such as these highly expressive examples from the extreme altitudes of the Alps, a richly textured whisky provides back-bone against the creamy firmness of the hand-made cheese. The Nikka Coffey Grain Whisky is distilled drop by precious drop from a Coffey still dating to the early 1960’s. A Coffey Still is a type of Pot Still made of copper. It makes richly textured liquor that has a warm nutty flavor in its approach. Similar on the flavor wheel to the earthy quality of the French- mountain cheeses. A fine match for stimulating the palate before or even after dinner.
Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers. His studied and conversational flair for history is filled with humorous narratives and beneficial hints to the history of cheese. All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available and he does this without any pretentiousness. He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor. Sour, sweet, tangy, umami- what? What is that? I think it’s the indescribable flavor. The one between here and there. Confusing? Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese as more than a metaphor.
Getting back to how flavor is revealed, Francois offers you a mask to cover your eyes with a and your nose is closed with a kind of swimmer’s nose clip. This is to encourage textural feeling the surface of the cheese through your fingers, neither smelling the cheese, nor viewing it.
Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?
The list of textures goes on and on.
French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored. There are many varieties and no, cheese is not just for dessert. It makes for an incredible aperitif with slivers of black footed Spanish Iberico Ham, meant to stimulate the thirst and the appetite.
For nibbling on Iberico Ham and Washed Rind Cheese I would suggest a slightly salty “Fino” Style Sherry such as the Bodegas Grant “La Garrocha” Fino Sherry NV (Andalucia, Spain) The crisp and aromatic nature of this nearly bone dry sherry will cut the fat both of the cheese and the pork flesh with alacrity.
Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent. But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics. That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy! But delicious!
Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita. Bring and open mind and taste yourself into another way of being. One that embraces the passion for hand-made cheese!
Cheers from all of us at
If I was to suggest several must haves for Father’s Day, I would recommend some items that are esoteric, yet attainable on the national market. And why my recommendations? I have, according to many, the abilities as a “taste-maker” so please allow me that small slice of an opportunity to share some of my Father’s Day gifts for the home cocktail bar.
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.
A Scotsman’s Flourish
Excerpted from Whiskey Cocktails by Warren Bobrow, The Cocktail Whisperer
Feed a cold and starve a fever, the old saying goes. It’s true: If you’re feeling under the weather, it’s even more important to eat regularly and healthfully. Nutritious meals can play a huge part in boosting the immune system. That’s where this steaming bowl of classic, steel-cut oatmeal comes in. Spiked with a generous serving of whisky-soaked dried fruit, A Scotsman’s Flourish comes at the final stage of this breakfast of champions—you’ll top your bowl with an extra ounce or two of Scotch for good measure. It just goes to show that you can eat your breakfast and drink it too! And there’s no need to waste any Scotch: Pour the whiskey left over from steeping the dried fruit over another cup of dried cherries in a sterilized container. Refrigerate these gorgeous home-cured cherries for garnishing your Manhattans, or serve them over vanilla gelato for dessert.
Bowl of steel-cut oatmeal, served piping hot
¼ cup (38 g) dried cherries
¼ cup (32 g) dried apricots
2 ounces (60 ml) blended Scotch whisky
½ cup (15 ml) spring water
To taste: Raw Honey Simple Syrup
Cook your steel-cut oatmeal for about 45 minutes according to package directions. While it’s cooking, add the dried cherries and dried apricots to a glass bowl. Cover with the blended whisky and the water. Let the fruits reconstitute for as long as it takes to cook your oatmeal. Toward the end of cooking, spoon the whisky-softened fruits into the oatmeal, and stir well. Serve in preheated ceramic bowls. Pour the remaining whisky over the top of the oatmeal. Sweeten to taste with Raw Honey Simple Syrup. Then, dig in and enjoy your healing breakfast! For an added kick, serve with a David Balfour Cocktail: It’ll prove a cool, refreshing contrast to your steaming hot, whisky-laden oatmeal.
Preorder your copy of Whiskey Cocktails TODAY. It makes a great gift for dad.
Grab your bow tie and a rocks glass, because we’re talking all about one of the most classic—and classy—spirits. Whether you like bourbon, scotch or rye, whiskey’s diverse and complex taste will be your new go-to drink for parties, gatherings, or evenings in your study with a roaring fire. Whiskey can be an intimidating drink to the uninitiated. Most folks may not be able to drink it straight. We’ve got you covered. The Cocktail Whisperer, Warren Bobrow, author of Apothecary Cocktails (Fair Winds Press), incorporates some of the best whiskeys into hand-crafted cocktails that bring out the subtle notes and flavors of any good bourbon or scotch. Whiskey Cocktails features 75 traditional, newly-created, and original recipes for whiskey-based cocktails. This wonderfully crafted book also features drink recipes from noted whiskey experts and bartenders.
I’ll be signing books at the lovely Savoy Taproom, 301 Lark Street – Albany NY – 12210 3:00 – 6:00 pm Today, Sunday April 30!
From ancient times until the early twentieth century, cocktails were the domain of healers, pharmacists, and apothecaries. Tinctures, bitters, elixirs, and tonics were created from herbs, flowers, fruit, vegetables, and alcohol to cure stomach ailments, respiratory troubles, and more. Warren Bobrow’s Apothecary Cocktails draws on this rich and delicious tradition so you can make your own restorative drinks at home.
• Who wrote it: Warren Bobrow
• Who published it: Fair Winds Press
• Number of recipes: 75
• Recipes for right now: Fernet Branca with English Breakfast Tea and Raw Honey, Roasted Beet Borscht with Sour Cream and Vodka, Hot Buttered Rum: The Sailor’s Cure-All, The Painkiller Prescriptive, Herbal Sleep Punch, Chartreuse Curative
• Other highlights: Apothecary Cocktails is a fun and informative book for anyone who’s interested in cocktail history, herbal medicine, or who simply wants a good excuse to imbibe. Like a handbook for every season and mood, it’s organized into chapters for Digestives and Other Curatives, Winter Warmers, Hot Weather Refreshers, Restoratives, Relaxants and Toddies, Painkilling Libations, and Mood Enhancers.
Warren Bobrow includes classic cocktails, variations, and unique creations with in-depth recipe headnotes that delve into the history and health benefits of ingredients. Beyond bitters, botanical gin, absinthe, and other liquors, the recipes will have you reaching beyond the liquor cabinet for kitchen ingredients like teas, fresh fruits and herbs, and spices.
• Who would enjoy this book? Home mixologists, people interested in herbal remedies, cocktail history buffs
Find the book at your local library, independent bookstore, or Amazon:Apothecary Cocktails: Restorative Drinks from Yesterday and Today by Warren Bobrow