The Mezzrole Recipe!

https://bevvy.co/cocktail/mezzrole/luhy

I’m a huge fan of Manhattan-style cocktails; they make great aperitifs. This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing.

Mezzrole_Cocktail_blog_title

When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.

This recipe calls for Greenish Cocktail Cherries.

  • 4-6 Greenish Cocktail Cherries
  •  0.5 oz (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend
  •  Handful of crushed ice
  • 1 oz (30 ml) bourbon whiskey
  •  Aromatic bitters
PREPARATION
  1. Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth.
  2. Continue to muddle for 30 seconds to combine the flavors.
  3. Cover with the crushed ice.
  4. Top with the bourbon, then dot with aromatic bitters.
  5. Don’t have two; one should be more than enough.

The Dramatis Personae

The Dramatis Personae is my Cocktail Whisperer’s riff on the Vieux Carré, the classic New Orleans cocktail. My version calls for belly-friendly Creole bitters, and uses Calvados, or apple brandy, in place of cognac. Sound like an unusual cast of characters? It gets better. Enter a spritz of Infused Absinthe, stage right.

Finish the Dramatis Personae by pouring a little Infused Absinthe into an atomizer or spray bottle, and topping the drink with just a whiff of the medicated spirit. When you’re infusing your absinthe, try an Indica strain like Mr. Nice. It’s earthy and sweet, with pungent aromatics that enhance the aniseed and herbal notes in the absinthe.

Text reprinted with permission, c/o Fair Winds Press, an imprint of Quarto Publishing Group.

  • Marijuana smoke, to flavor
  • Ice
  • 0.5 oz (15 ml) rye whiskey
  • 0.5 oz (15 ml) sweet vermouth
  • 0.25 oz Calvados
  • 3-4 dashes Creole-style bitters
  • 2-3 dashes aromatic bitters
  • Spritz of infused absinthe
PREPARATION
  1. Before you fill your mixing glass with ice, turn it upside down and burn some cannabis under it in order to fill it with smoke.
  2. Turn it right side up, and immediately fill it three-quarters full with ice (now you’ve made smoked ice!).
  3. Add all the other ingredients except the absinthe, and stir fifty times.
  4. Strain into a pre-chilled glass, and finish with a spritz of Infused Absinthe.

     Dramatis Personae.

    Dramatis Personae.

https://bevvy.co/cocktail/dramatis-personae/muhy

Bitters & Shrub Syrup Cocktails Reviewed, By Warren Bobrow, The Cocktail Whisperer

Whenever Warren Bobrow says he’s publishing a new cocktail book, I get excited, very, very excited. Warren speaks my health & kitchen language- apothecary, homeopathic, restorative, small-batch… Words I live by and the ingredients I create with.

garden-eats-bitters-shrub-syrup-cocktails-warren-bobrow-author garden-eats-warren-bobrow-bitters-shrub-syrup-cocktails

His latest, Bitters & Shrub Syrup Cocktails was created in the spirit of medicinally-themed drinks, and to my personal delight, features mocktails throughout- I make use of mocktails both when entertaining and prescriptively in private practice with patients. The “Theodore Allen” mocktail, Bobrow’s nod to the notorious NYC saloon owner of the 1800’s {not to be mistaken with Theodore Allen, the activist} still conjures a boozy palette sensation thanks to the combination of the sweet and acrid roots fennel, parsnip and carrot, but makes for a socially acceptable, before 11 am drink because, well, it is in fact, sans alcohol!

True to his common theme of improving on the past, Warren’s new collection reaffirms that…

“the essential components in drinks haven’t changed too much over the centuries. Bitters are still made by steeping flower essences, roots, and spices in liquor. Acerbic, botanical-rich digestifs like Underberg still improve digestion after a sumptuous meal. And shrubs are still simple, flavorful combinations of fruit, sugar and vinegar- just like they were centuries ago.”

If at the bar you request spicy, herby, bitter, citrusy or even sweet, Bobrow’s newest collection is on board with your flavor faves. If you’re new to shrubs and bitters, yes, they can literally taste bitter, but really offer far greater sensory depth- think sweet, aromatic or astringent, crisp and spicy, sometimes woody, smoky and earthy- they will never bore, they are not forgettable flavors, they make you want more, many, many more drinks!

Shrubs are especially easy to get hooked on, or at least they have always been a favorite of mine considering I love anything with a hint of vinegar. As Warren expertly explains, they’re darn easy to prepare, simply requiring a hint of patience on your part at home.

Warren’s suggestion that his libations are medicinal? They are. It isn’t just that Warren mixed healthy ingredients together then touted their medicinal virtues- he has quite the solid sensibility of what ingredients accentuate one another therapeutically and how they might quell your indigestion, lighten your mood or nourish your blood. Yes, beverages containing alcohol can ameliorate your ills and assist in improving the bioavailability of nutrient-rich ingredients. Even Warren’s gastrique recipes are healthy.

Speaking of gastriques- they can invigorate the blood, completely improve the medicinal effects of cuisine and are quite divine. Completely uncomplicated, gastriques require few ingredients, are easy to master… I tried the Lapsang Souchong Gastrique with Scotch and turmeric soaked white fish and the Sazerac Gastrique to marinate Maytag blue cheese and crushed hazelnuts. The first surprised, it was a total flavor experiment combining Lapsang Souchang with turmeric and the second was satisfying in a fulfilling-a-sweet-craving sort of way!

As a concoctor-experimenter-health-driven food lover-creator, I appreciate that there really are always new recipes and adapted methods I’ve not yet tried and come to adopt. For the bar or kitchen novice, Warren’s books, especially Bitters & Shrub Syrup Cocktails are pouring with stories and anecdotes that help build cocktail-making confidence. There is not an ounce of pretentiousness throughout Warren’s pages, only recipes that give you more reason to invite friends over, throw parties or up your behind-the-bar game.

I’ve been drinking the “Celery Nectarine Fizz” and “Shall We Talk of Business, Madam?” two tangy & spicy libations that call for shrubs. My current favorite is however “Chances In The Fog”, a simple gin-based cocktail that conjures old-world taste and of course, calls for a shrub!

Chances In The Fog

What You’ll Need

  • 2 oz London dry gin
  • 1 oz Heirloom Tomato, Pear and Sage Shrub  {grab Warren’s book for the shrub recipe}
  • 1/2 oz seltzer
  • 3 dashes aromatic bitters

Method

Fill a cocktail glass three-quarters full with ice. Add gin and shrub. Use a long cocktail spoon to stir for 30 strokes. Use a hawthorne strainer to strain the mixture into a coupe. Top with aromatic bitters and seltzer.

Want to score a copy of Warren’s new book? You’re in luck, we’re giving one away! Enter to win by following us and Warren on Instagram and leave a hashtag on my post #Warrenbobrow. We’ll randomly choose a winner in two weeks.

In NorCal this weekend? Go meet Warren, get a book signed and give him a hug from me. You can see him speaking at UC Berkeley on the 21st of June in the Botanical Garden and atOmnivore Books the day before.

Warren is published by the wonderful folks at Fair Winds of the Quarto Publishing Group.

ASHEVILLE COCKTAIL WEEK!!

Do please join me!

https://mountainx.com/food/high-spirits-a-guide-to-asheville-cocktail-week/

May 1-8  Best Bloody Mary Contest takes place at participating Asheville bars and restaurants

Wednesday, May 4 Cocktail Theatre with Rob Floyd

Thursday, May 5  Spirit Dinner at Rhubarb with Warren Bobrow and John Fleer, Cinco de Mayo tasting and bar crawl with Hornitos tequila at The Imperial Life

Friday, May 6  Book signing with Warren Bobrow at Malaprop’s, Southeastern Distilling Expo at the S&W Building (service industry only; free of charge), Industry seminars at the S&W (service industry only; free of charge), Fourth annual ELIXIR bar competition at the S&W

Saturday, May 7 Hangover Brunch at The Imperial Life with Cathead Vodka, Cocktail tours with Eating Asheville, Kentucky Derby Party at the Smoky Park Supper Club’s Boat House, with Maker’s Mark, Old Fashioned Nightcap with Knob Creek on the rooftop of the Social Lounge

Sunday, May 8 Best Bloody Mary Contest results released online

All events require either tickets or an RSVP. For ticketing, schedule details and more information, visit ashevillewineandfood.com.

Teeling Whiskey and Barrell Bourbon, Two Delights, recently discovered. from Foodista.com (yes, I’m on the masthead!)

Teeling Whiskey and Barrell Bourbon, Two Delights, recently discovered.

Whiskey Cocktails is coming out in a few short weeks, so it seems to reason that my mailbox is suddenly full of whiskey!In this case I’ve received several fine bottles that I’d like to share with you.  The first one is Ireland in every sip.  The Spirit of Dublin, Teeling Whiskey is one such example of high quality.  They represent Ireland in each sip, in fact when I uncorked the bottle, the very aroma placed me on the Temple Bar, enjoying the mist against my face and Irish Whiskey woven into coffee, filling my belly with happy warmth.

I’m trying not to lose sleep over claims about what Craft Distilling means outside of marketing, nor am I getting bent out of shape about “Small Batch” and what actually constitutes that statement in the broad context of the word.

But what I will say is Teeling Whiskey makes statements on their label about the lack of chill filtration and the fact that they use former rum casks for a deeper and sweeter finish.  What I do know is that they use cork on their bottle finish and I do like that extra effort for quality.

I also like the bottle shape and the color- a deep brown/green/black that should ostensibly protect the fine spirits held within from damaging rays of the sun.  Who knows, but it certainly is a handsome bottle design.

The label evokes the feeling of another time- perhaps less hurried.  And when enjoyed out of my Bormioli tasting glass, I truly get what this whiskey has to offer.

It’s really luscious in the mouth and it finishes astonishingly sweet without a hint of smoke- because in Ireland their whiskies are sweet in their flavor profile.

 

For that reason I like to craft cocktails with Irish Whiskey

Teeling is as good as I’ve had in what appears to be a well crafted spirit. It’s something new and I know you will want to taste it.  So seek it out and don’t be afraid to mix it up a bit.  To that end I offer you a fine cocktail.

Black Irish Smash

 We know that adventurous Spanish sailors followed the Gulf Stream up to Ireland looking for conquests and fishing grounds.  Some stayed and gave the island an entirely new population.  Black Irish people, are the amalgamation of Irish people and those Spanish sailors.  Hence the cocktail.

2 oz. Teeling “Small Batch” Irish Whiskey

4 oz. home-made lemonade – Sweetened to taste with your own mint simple syrup (Mint Simple Syrup 1:1 mint to sugar to 1 cup almost boiling water- steep overnight or longer in the fridge and then filter out mint)

1 oz. Mountain Valley Sparkling Water

4 drops El Guapo Chicory-Pecan Bitters

very tiny pinch of sea salt

Prep:

To a mixing glass, fill 3/4 with ice

add the lemonade and pour the whiskey over the top and stir until mixed

Strain into two rocks glasses with one cracked 2×2 cube in each

Top with a splash of the sparkling water, add a very small pinch of sea salt

Finish with the bitters and garnish with a sprig of fresh mint for clarity

 

Barrell Bourbon is clearly getting my attention because it tastes like success.  Good luck finding it though- you can make this your quest, like that of Pappy Van Winkle, another very hard to get commodity.  I think that Barrell is a bit easier to get because of the nature of distribution.  They are not a huge company yet, so sale of this whiskey is pretty normal.  If you find it, buy it because a case is just six bottles and there aren’t too many of them around.

But why give you only bad news?

That’s certainly not my intention.

They say that Barrell Bourbon served at cask strength is just too strong for most palates.  So it needs a bit of water to reveal the inner flavors.  But I think it needs some mixing up.  Perhaps that’s just the twisted part of why I love what I do.  May I suggest doing a wash with Lucid Absinthe in your glass?  Then some pineapple that has been both grilled and then juiced?  Perhaps a sage leaf, lit on fire and the smoke captured by the inside of a Boston shaker?  The honor for teaching me this technique is firmly on the shoulders of the head bartender from Secreto in Santa Fe, New Mexico, Chris Milligan.  He taught me this art.

Ah.. it’s darned good stuff.  Pay attention though.  This cocktail does work with any high proof bourbon or rye.

The Antidote

3 oz. Barrell Bourbon (bottling 002, because 001 just isn’t around any longer)

1/4 oz. Lucid Absinthe- wash rocks glasses with Lucid Absinthe and a bit of ice to cool, let sit

2 oz. Grilled Pineapple juice

1 oz. Freshly Squeezed Lime Juice

1/2 oz. Freshly Squeezed Grapefruit juice

2-3 Sage Leaves

Crushed Ice

1 oz. Simple Syrup

3-6 Drops of El Guapo Gumbo Bitters

Sprig of mint

 

Prep:

Light your sage in a fireproof ashtray

Capture the sage smoke in your Boston Shaker

Fill the Boston Shaker 3/4 with ice (and the sage smoke)

Add the juices and the simple Syrup

Add the Barrell Bourbon

Cap and shake for 20 seconds

Pour out the water and the Lucid absinthe into your mouth (why waste good liquor?)

Add 1 cube of 2×2 ice to each glass

Pour your mixture over the ice

Dot with the El Guapo Gumbo Bitters

Garnish with the mint

Serve to a happy camper

Sæmundur: The Knowledgeable- DrinkupNY

Sæmundur: The Knowledgeable 

TUESDAY, MAY 13, 2014

Sæmundur: The Knowledgeable

By Warren Bobrow, Cocktail Whisperer

I was poking around in the liquor cabinet the other day finding some nearly forgotten gems like the American Fruits Sour Cherry Cordial that was lurking in the periphery.  I hadn’t worked with this fabulous, flavor packed product in some time and upon discovering the slender bottle hiding behind some Rhum Agricole– it brought an immediate smile to my face.  I smiled because the tart, sumptuous flavors encapsulated in the bottle would be “just what the doctor ordered” for the combination of sweet to the savory in my glass.

Usually I serve the Sour Cherry Cordial over crushed ice with a mint simple syrup and seltzer but today I’ve discovered something altogether unexpected.  Today is different because of the product named Aquavit.

What is Aquavit?  Aside from the literal translation of Aqua Vit or water of life, Aquavit is distilled from either grain or potatoes and the predominant flavor is that of caraway seeds along with lemon peel, fennel cardamom, cumin, anise and other fruit oils depending on the region and style desired.  Some Aquavit is aged in the barrel but most Aquavit is bottled after blending down to 40% ABV.

It is still a very potent slurp.

I chose Brennivin Icelandic Aquavit because it is from Iceland.  Icelandic water is one of the purest sources of water on the planet.  Martin Miller Gin is also made with this soft, lightly mineral water source.

I think that the spirits that use Icelandic water are absolutely smashing and you should taste them just as soon as you are able.
When you mix this grain and potato based Aquavit with Sour Cherry Cordial everything tastes better around you.  Especially if you are eating foods like pickled herring or smoked salmon, Aquavit is just a natural with the sugar, salt and spicy flavors from the northern part of Europe.

You see, foods from the Scandinavian countries are just perfectly pared with Aquavit and strangely enough with American Sour Cherry Cordial.

This combination of flavors reminds me of a visit to Amsterdam about twenty years ago.  I was just mesmerized by Belgian beer; especially the tart varieties of Cherry infused Lambic Ales.  I’ve grown to crave the warm aromatics of aged cherries in my glass and on the plate.  There is nothing more alluring than a roasted pork loin cooked with sour cherries or a medallion of Brook Trout enrobed in brown butter, hazelnuts and finished with Lambic-soaked cherry flavored Ale.

Mixing Sour Cherries and Aquavit is perhaps the most interesting recipe in my current toolkit of cocktail whisperer inspired recipes.  Aquavit was certainly used as a curative in the early apothecary so it becomes an essential ingredient in the struggle to determine the fine line of good health over intoxication!

I say drink what you like and all will be well.

The American Fruits Sour Cherry Cordial makes for a perfect “Day Drink” because you can decide exactly how mind numbing you want this cocktail to be. If you want to numb your entire body, use more Aquavit.  If you want a perfectly lovely day drink, use more Sour Cherry Cordial and some more mint simple syrup.  Whichever way you choose to make it, I offer the stronger of the two ways for your perusal and hopefully your whole-hearted approval.

Sæmundur: The Knowledgeable
You can make this strong like an Icelandic warrior.
This is the way that I think you should have it.

Ingredients:
2 oz.  Brennivin Icelandic Aquavit
½ oz. American Fruits Sour Cherry Cordial
1 oz. Mint Simple Syrup
1 oz. seltzer water
Lemon Bitters from Bitter Truth
Hand cut ice (essential!)

Prep:
To a Boston Shaker filled ¾ with bar ice, add the Aquavit, the Sour Cherry Cordial and the mint simple syrup

Shake hard for 15 seconds
Pour over the hand cut ice into a tall Collins glass
Add a splash of seltzer water and 2-3 drops of the lemon bitters
Garnish with a sour cherry pierced by a long straw

Mint Simple Syrup:
(Crush 1-cup spearmint and add to 1 cup Demerara Sugar and 1 cup spring water, bring to a simmer in a non reactive saucepan for at least 20 minutes and reduce to desired thickness, strain out the mint with a cheesecloth. Reduce some more for extra good luck in battle)

Cheers from DrinkUpNY!

Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys.

Heart of Darkness Swizzle

TUESDAY, MAY 20, 2014

The Heart of Darkness Swizzle

By Warren Bobrow, Cocktail WhispererI remember vividly the first time that I tasted the unmistakable flavor of Thai food.  It just was electrifying.  The flavors were intensely spicy and they crackled over my tongue in a way that Americanized Chinese food was incapable of doing.

I was living out in California in Venice Beach and seemingly overnight a new wave of brightly flavored and textured cooking erupted on the scene.  The usually gloppy, overly sweetened and excessively oily pan-Asian style foods were suddenly replaced by crisp, aromatic and intensely spicy flavors that I’d never experienced prior.  This occurred around 1980 so the phrase “California Cuisine” had not been invented yet.  But Thai food had just arrived on the West Coast and it blew open my palate like nothing ever had prior.

What I enjoy most about Thai food is the depth of the spice, the clarity of the heat and the intense simplicity of the spices and herbs used in the cooking.

One strikingly potent ingredient is called the Kaffir Lime leaf.  This leaf, used in Thai and Laotian curry pastes gives foods an sour, astringent and bitter flavor that works perfectly against the sweeter elements of palm sugar and the heat of the spices.

I love Kaffir Lime leaf in my food and my drink.  Sometimes I cut a Kaffir Lime leaf in half and drop it into a glass of seltzer water.  It’s drinking a trip to Thailand without the expensive plane ticket.

This would stand to reason from my passion for spicy Thai food, that I would enjoy Kaffir Lime leaf in my vodka as well.   Not an insipidly sweet chemical plant, processed liqueur, but a richly flavored, lush and intensely elegant vodka that is remarkably restrained and aromatic.  Hanger 1 is producing something so unusual that I would say safely that I’ve tasted nothing so mesmeric in my life- other than Thai curry.  And I’ve just learned that the Kaffir Lime leaf when sprayed on a bug makes an excellent insecticide.  But I don’t recommend rooting out bugs infestations with such rare and lovely vodka.

What I recommend doing with it is mixing with it!

Recently I received a gorgeous bottle of vermouth from Italy by way of a friend in NYC.  Carpano Bianco is
the name of the vermouth.  If you love the traditionally red Carpano Antica Formula and couldn’t imagine using anything else in a Negroni, please indulge my sense of balance in a cocktail.  You should try the new Bianco (white) version.  Carpano Bianco is opulent across the tongue, velvety and packed full of aromatic herbs, secret spices and roots.  In a tip of the hat to the Negroni cocktail, I would suggest using the Bianco, instead of the deeply red colored Antica for a lighter, change of pace.  To describe the opulence of Carpano you must first throw out those bottle of vermouth that are over a few years old.  You haven’t been refrigerating them?  Shame! Do you store them in a cool cellar? No???

If you have been stashing your vermouth on top of the fridge or in a hot closet- throw your bottles out immediately!  Vermouth needs care- not too much care, but it should be treated like Port or Sherry.  (Both fortified wines)  Eventually vermouth will turn vinegary and will fail to please you- and that’s the rub because most people are still drinking the less expensive brands that start off sour or vinegary, like Martini and Rossi or Cinzano.  These are industrial brands with venerable, historic names- that’s about it.  So if vermouth has injected a bad taste in your cocktail- it is not necessarily the quality that is bringing your drink down, it’s because your vermouth has soured!

As with all great things in life, the quality of a product is not necessarily dictated by the price, but I do think an artisanal product such as Carpano is not going to come inexpensively.  That is a fact of life in a consumer driven society.  Where there is high demand and limited supply comes price and Carpano Bianco is not inexpensive.  But what you have of it is truly gorgeous and you need to buy a bottle from DrinkupNY and try it with the Hanger 1 Kaffir Lime leaf vodka.

To make this cocktail really sing, I stumbled across a bottle of Bitter Truth Grapefruit bitters.  To me, the addition of the unrestrainedly bitter oils of the grapefruit zest encapsulated in the bitters, added to this craft cocktail with both Carpano Bianco and Hanger 1 Kaffir Lime leaf just says the heart of darkness.

Mysterious, beguiling and very sensual is just the beginning of this drink that I call, the Heart of Darkness Swizzle.

(You do have a Swizzle Stick, right?)

The Heart of Darkness Swizzle

Ingredients:
2 oz. Hanger 1 Kaffir Lime leaf Vodka
½ oz. Carpano Bianco Vermouth
2-3 shakes Bitter Truth Grapefruit Bitters
1 oz. Seltzer Water
Fresh mint

Prep:
Add all ingredients except for your seltzer- to a tall Collins glass with crushed ice
Insert the Swizzle Stick and move it between your palms and with an up and down motion- like a Mixmaster Blender!

Add the seltzer and the bitters with a bit more ice and garnish with the mint…

YUM and simple!

Cheers from DrinkUpNY!

Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys.