Meet Warren Bobrow, The King of Cannabis Cocktails, Mocktails & Tonics©!!

By: A.C. Burgess @theloudbank

Cannabis Cocktails, Mocktails & Tonics © is a great name for this incredible bible of bud laced beverages by the King of Cannabis Cocktails, Warren Bobrow. Some of you may have heard of him and some may not have. If you enjoy cannabis, then he is one to get to know. He is not someone who decided to mix some drinks with weed. What he did do is create a book of history, direction, philosophy, with a creativity in mixology and a natural approach to spirited drinking using cannabis.

Warren is the author of a few other books related to syrups, bitters, whiskey cocktails and more. He has lived a very interesting life after working in the private banking industry for 20 years. Since that time he has been traveling, teaching & writing globally for magazines, cocktail & food blogging, doing restaurant reviews, and attending festivals. He has put all of these experiences together and now presents this wonderful book called Cannabis Cocktails, Mocktails and Tonics, The Art of Spirited Drinks and Buzz-Worthy Libations.

This well crafted cannabis cocktail catalog, shows us a different way to consume cannabis without smoking or effecting our surrounding. As the legalities of cannabis continues to be of concern to some of us, we will still need to be discrete in the way we consume cannabis, and coffees, teas, fruit drinks and cocktails are all ways to achieve privacy when indulging. Warren has loaded this book with great information on how to pick your cannabis, prepare your cannabis, strengthen and maximize it with a method called decarbonization. He shows you how, what and when to indulge medically, even ways to gain composure after a little too much. He has covered all the bases with this one.

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We received our copy of Cannabis Cocktails, Mocktails & Tonics © and was impressed how well put together the hardback collection of 75 cannabis infused drinks and tonic recipes was. At first glance we knew this would be one for the recipe collection for a long time. It was built that way.  At LoudBank, we  already have this magnetic attraction to cannabis, so this was another monumental moment to learn something new. A change of pace from smoking, dabbing, vaping, the trial and errors of learning those techniques. The thought of chilling with a cannabis based cocktail and nobody knows, was relaxing. Guess whats in my drink? The ever so clear instructions from Warren on how to blend them was comforting. Bringing life back to the bar in the kitchen or basement by introducing new flavors, stocking the bar with cannabis infused preps. adding new garnishes and spices to bring a whole new element to drinking.

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Cannabis Cocktails, Mocktails and Tonics © is great for the first timers also. Guiding a conscious drinker or beginner mixologist with basic measurements and ingredients to make syrups and creams for a perfect cocktail. Let Cannabis Cocktails, Mocktails and Tonics be the teacher and before you know it your mixing the right strain for the right situation. All of the details and procedures are here, step for step, to make anything from a hangover curing Bloody Good Remedy, (mocktailing the Bloody Mary), to a simple refreshing salty sweet lemonade.

After reading about all the different drinks, coffees, spirits and mocktails we thought it was time time to have our first cannabis infused mocktail. We choose to make the popular and refreshing Mock-Cosmopolitan. With this one, we could put together with a few ingredient already in stock and compare to something we already know.  It was enlightening, adding the special medicated rich cannabis infused syrup ingredient, instead of using alcohol. To my surprise it was very good. Just a great combination of balanced refreshing flavors. I am already looking at the book for another cocktail recipe. Beware though, Warren would suggest that you treat these delicious beverages with the same respect you would give any other alcoholic drink. They are very good and just as potent!

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As we see it, this book of Cannabis Cocktails, Mocktails and Tonics © will be around for ages. You’ll love this book for special occasions, holidays and as a special treat for the 420 friendly guest. Its a must have for those who prefer not to smoke, those who would love to medicate in more social and less offensive manner. Are you ready to try something different? If you love cannabis period, Cannabis Cocktails, Mocktails and Tonics is great book to start or add to you recipe collection.

Our rating is based on good instructions, good recipes, being well written, a solid hardback, and how much a benefit to all medical and recreational cannabis users.

http://loudbank.com/meet-warren-bobrow-the-king-of-cannabis-cocktails-mocktails-tonics/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email

Marijuana Cocktails? South Florida Distillers wants to make Florida’s FIRST Cannabis-Infused Rum!

 

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South Florida Distillers co-founder Joe Durkin (right) with Cannabis Cocktails, Mocktails, and Tonics author Warren Bobrow during the 2016 Rum Renaissance Festival in Miami.

According to New Jersey-based mixologist, author, and “cocktail whisperer” spirit expert Warren Bobrow, cannabis-infused cocktails like Durkin’s Dank & Stormy are the future of mixology, what he expects to become a growing trend as the decriminalization, legalization, and normalization of marijuana occurs nationwide. Bobrow recently met Durkin during the 2016 Rum Renaissance Festival in Miami that took place April 15 through 17, where the two discussed the potential for professional collaboration. “We were talking about cocktails with cannabis infusions and how recipes like mine — mixed with premium liquors — can be a match made in heaven,” says Bobrow. “When you mix marijuana and alcohol together, they play beautifully together.” –

He should know; Bobrow’s most recent work is called Cannabis Cocktails, Mocktails, and Tonics, a 160-page book featuring 75 cocktail recipes that use cannabis. When it hits store shelves June 1, it will be the first of its kind, according to Library of Congress records. “To be clear, I’m not promoting this from the distillers’ level but rather on the bar-tending level — creative bartenders interested in the homeopathic history of cannabis as a medicinal tonic, the same recipes that were being used right up until the 1940’s,” says Bobrow. “I believe, with this book, I’m in the right place to help make history.” Durkin hopes to make history too — as the first Florida distiller to legally brand and sell a cannabis-infused rum. Despite the fact that he can’t promote, bottle, serve, or even make Sour Diesel Fwaygo as such, more than anything else, Durkin says his goal is to open people’s minds to a different — and equally pleasurable — cannabis experience. “From a bottle instead of a bong,” says Durkin. “It’s a great way for people who have never smoked — or don’t want to smoke — to experience all the benefits of marijuana.” While it may seem ludicrous to think the federal regulators will ever allow the two substances to be combined and sold in the same product, the idea actually isn’t that far out there. Right now you can find a bill in the U.S. House of Representatives that would remove marijuana from the Controlled Substances Act, allowing it to be regulated and taxed like alcohol, meaning The Food and Drug Administration would have the same authority over marijuana as it does for alcohol. As the regulatory landscape surrounding cannabis changes, distilleries already skilled at making a quality, cannabis-infused product will have the upper hand, adds Durkin. “First and foremost, I’m an advocate for legalizing marijuana,” says Durkin. “I believe that — in the next 5 to 10 years — cannabis will be a federally regulated substance and — like Warren — I see an opportunity to make an innovative and delicious product, while also making history.”

 Published Author of four books on mixology. Bar-man. mixologist. world traveler, Niche Imports Brand Ambassador for Mezan Rum.

 

http://drinkwire.liquor.com/post/marijuana-cocktails-south-florida-distillers-wants-to-make-floridas-first-cannabis-infused-rum

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.

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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.

GREENISH COCKTAIL CHERRIES!

I’m a bit of an evangelist when it comes to homemade cocktail cherries. They’re far, far superior to those red things that come in jars.

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

  • 1 bottle (750 ml) of bourbon whiskey
  •  8 grams of decarbed cannabis
  •  2 pounds (910 g) pitted fresh cherries
PREPARATION
  1. Infuse the whiskey with the cannabis following the instructions on page 34.
  2. Place the pitted cherries in a large mason jar, then cover with the infused whiskey.
  3. Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily.
  4. Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do.
  5. Use as called for in cocktails and mocktails.

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

Marijuana Mixology: 3 Classy Cannabis Cocktails from Warren Bobrow

Noted mixologist and marijuana enthusiast Warren Bobrow has combined his two passions into one fantastic book that’s sure to be a fixture on the shelves of hedonistic cannaphiles everywhere.Cannabis Cocktails, Mocktails & Tonics contains 75 recipes for all types of fantastic drinks subtly infused with THC. Beyond his classy options for inebriation, Bobrow shares considerable knowledge on the origins of healing tonics and how alcohol-based cannabis tinctures were once a vital ingredient in the apothecarist’s pantry.

Chapters include basic instruction on infusing alcohol, preparing tonics, shrubs and tinctures, and then using these base ingredients to infuse afternoon liveners, after dinner drinks, warming beverages to chase away the chill and cooling beverages to soothe the brow. If you’ve ever wanted to learn how to infuse cannabis into absinthe, make marijuana simple syrup or add THC to a cocktail cherry, look no further than this indispensable volume.

Creating a diverse supply of cannabis-infused milks, tinctures, oils, syrups and shrubs allows a mixologist to add a new dimension to craft cocktails, which Bobrow describes as “an alternative means for dispensing the medicine that’s incredibly intriguing.” In-depth instructions on infusing cannabis into various types of liquors emphasize safety in preparation and while imbibing. Plenty of mocktail recipes for different types of THC-infused drinks offer opportunities for those seeking an alternative method of inebriation to completely substitute cannabis for alcohol.

“Less is more,” Bobrow cautions, relating tales of his own overwhelming experiences that led him to cut back the levels of alcohol in this collection of drink recipes, aimed at finding a harmonious balance between bud and booze. Bobrow’s foolproof tip for a come-down cocktail involves a “glass of freshly squeezed lemon juice and chewing three peppercorns,” which helped him feel much better after an enhanced evening at Disneyland went way too far up “Space Mountain.”


Some cannabis cocktails use a tincture to deliver the right THC dose.

An authority on cocktail history, legend and lore, Bobrow explained, “as I started experimenting with bitters, I realized you can add balance and depth to a craft cocktail and have it be healing at the same time.” Aromatic bitters were traditionally used to treat an upset stomach, and their curative qualities pair well with cannabis.

A “shrub” is a fruit-infused syrup made by combining fresh berries or preserves with some type of vinegar and sugar to preserve seasonal flavors and incorporate them into cocktails. Bobrow’s Quick Strawberry-Balsamic Cannabis Shrub steeps ground, activated cannabis with strawberry preserves and white balsamic vinegar to create a sweet sensi syrup for use in drinks like Dr. Bamford’s Mystery Mocktail, a concoction of shrub, seltzer, bitters and mint described as a “sophisticated and refreshing warm weather apertif.”

Cannabis-infused milks find their way into a variety of coffee drinks, while a THC-infused maple syrup adds psychedelic sweetness to a Maple Syrup Sazerac, and cannacoconut oil adds a sweet sensi note to Bobrow’s version of a mimosa, dubbed “If It Keeps on Rainin’, Levee’s Goin’ To Break.”

Each drink is elegant, idiosyncratic and full of subtle nuances, with every consideration taken into account, such as the size, shape and flavor of the ice cubes, as well as the shape of the glass holding your tasty beverage. Marijuana mixology is indeed an elevated art form, one that comes with ice made of coconut water, smoked ice cubes, spritzes of THC-infused absinthe and cannabis-infused cask-aged blended Scotch whiskey topped with a greenish cocktail cherry, garnished with a pot leaf.

Welcome to connoisseurship on a whole new level.

The marijuana mixologist favors not only handmade craft liquors from small producers using organic ingredients, but also the finest cannabis flowers.

“You don’t want to use schwag weed to make your infusions,” Bobrow explained. “You want to use the very best things you have at your disposal.”

Preferring skunky, citrusy OG Kush, Blue Dream and Pineapple Kush, Bobrow says that beer hops and cannabis are so closely related that “there’s no reason why you can’t use them interchangeably.”

A dedicated cannabis enthusiast and hardcore Deadhead, Bobrow isn’t worried about damaging his reputation in the mainstream mixology world. To the contrary, he’s excited to be able to embrace his passion and finally do what he truly loves.

“I’d much rather sit and smoke a little grass than drink any day,” Bobrow said. “When you do what you love, you won’t work a day in your life.”

When you get home from a day of hard work (or not), reward yourself with the exquisite experience of a perfectly crafted cocktail enhanced with just the right amount of cannabis. Bobrow recommends pacing yourself and drinking no more than one cocktail per hour, since the point is to balance the cannabis and alcohol, not to go overboard.

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.—Warren Bobrow

Ingredients:
Marijuana smoke, to flavor the mixing glass
1/2 ounce (15 ml) rye whiskey
1/2 ounce (15 ml) sweet vermouth
1/4 ounce calvados
3-4 shakes Creole-style bitters
2-3 shakes aromatic bitters
Spritz of infused absinthe
Ice

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. Turn it right side up, and immediately fill it three-quarters full with ice. (Now you’ve made smoked ice!) Add all the other ingredients except the absinthe and stir 50 times. Strain into a pre-chilled glass, and finish with a spritz of infused absinthe.

The Mezzrole Cocktail

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. 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.—Warren Bobrow

Ingredients:
4-6 Greenish Cocktail Cherries (see book for recipe)
1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend
Handful of crushed ice
1 ounce (30 ml) bourbon whiskey
Aromatic bitters

Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough.

A Bloody Good Remedy

Have you ever had a Bloody Caesar? It’s the Canadian take on the classic American brunch time eye-opener, the Bloody Mary, and it contains one unusual ingredient: clam broth. (If you’ve ever had Manhattan clam chowder, you get the idea.) And it’s startlingly delicious. The best part of A Bloody Good Remedy, though, is that it’s alcohol-free, so you won’t have to deal with a banging head on Monday morning. It’s lightly medicated, too: you simply prepare your tomato-clam mixer, toss it over ice, and then add a few drops of your favorite cannabis tincture. Try one that you’ve infused with Blue OG. Its blue-fruit notes and crushed-woodchip scent are a lovely, if unexpected, partnership with the saline flavors of the clam broth and the spicy tomato base. Oh, and go nuts when it comes to garnishes, the weirder and wackier, the better.—Warren Bobrow

Ingredients:
6 ounces (180 ml) store-bought tomato-clam mixer, chilled (or, your favorite Bloody Mary mix combined with 1 ounce clam broth)
No more than 2 teaspoons (10 ml) of your favorite cannabis tincture
Assorted garnishes, such as olives, cherry tomatoes, celery sticks, lemon wedges, fresh chiles, an entire smoked herring or even fried chicken pieces

Fill a glass with ice. Add the mixer, followed by the tincture, and stir gently to combine. Strain mixture into glasses. Garnish as much and as creatively as you like!

(Photos Courtesy of Fair Winds Press, an imprint of Quarto Publishing)

One Strong Drink With ‘Cannabis Cocktails’ Author Warren Bobrow!

http://www.foodrepublic.com/2016/06/20/one-strong-drink-with-cannabis-cocktails-author-warren-bobrow/?platform=hootsuite

SECRET INGREDIENT

One Strong Drink With ‘Cannabis Cocktails’ Author Warren Bobrow

TheMezzroleCocktail
The Mezzrole, a Manhattan-style cocktail made with cannabis-infused vermouth, is one of 75 recipes contained in Warren Bobrow’s new book Cannabis Cocktails. (Photo: Glenn Scott Photography)

“What’s in the bottle is not what’s on the label,” says Warren Bobrow, handing me a small apothecary jar of amber-colored fluid. Inside is a top-shelf rum, he says, infused with high-grade marijuana — specifically, a strong indica-dominant hybrid known as Granddaddy Purple. Yet, despite containing such a notoriously aromatic additive, the liquor does not reek of dank weed. There is, however, a noticeable difference in taste: a pleasantly herbal, almost minty, flavor on the tongue.“Isn’t that delicious?” he says.

Bobrow, 55, is the author of several cocktail books, including the highly regarded Apothecary Cocktails. His latest is titled Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations. It’s the first of its kind — a collection of 75 recipes devoted exclusively to marijuanaspiked drinks. And to hear him tell it, the effort brings together two disparate cultural groups.

9781592337347_Cover_PrintSmall-p1aln6408a1gpomdcenjqg11g4s“You have the drinking people who look down on pot, and you have the pot people that look down on drinking,” says Bobrow. “What I wanted to do was get them both to play nicely in the sandbox, and they actually do. And the real fun of it is, not any one thing becomes overpowering. I’m all about balance in my cocktails. They have depth of flavor, they have character.”

We’re sitting outside in the courtyard at Roberta’s, the wildly popular restaurant in the artsy Brooklyn neighborhood of Bushwick. Bobrow has just finished up an on-air appearance for Heritage Radio inside the restaurant’s tiny in-house studio. But the setting is more than merely convenient, it’s apropos. Roberta’s famously hosted a “three-course, two-cocktail weed-heavy tasting menu” chronicled by GQ in 2012. “I really should fire one up just out of basic pretense,” says Bobrow. But we refrain, at least until leaving the premises.

Though America is becoming more tolerant toward marijuana use, with laws in many places changing to reflect that, the issue is much trickier with regards to licensed establishments like bars and restaurants. Bobrow notes that the federal Alcohol and Tobacco Tax and Trade Bureau considers it illegal to infuse alcohol with cannabis, which makes the subject a nonstarter in a commercial setting like this.

WarrenBobrow
Author Warren Bobrow

“You should not do this in any bar,” says Bobrow. “If you do it in a bar, you’re taking a great risk to the liquor license that belongs to someone else. Do it at home. Hang out with people who have cancer, who need medicine. Make them a cannabis cocktail and see the healing that it offers and the pleasure that it offers to someone who’s really sick. That’s why I wrote the book — not for the college student who wants to get his fraternity as blasted as they possibly can on spiced rum punch mixed with cannabis tincture. I know they’re going to do it. This book tells everything. But that’s not the intent.”

Any halfwit can dump a bag of dope into a bottle of hooch and create a very potent potable if he waits long enough. Bobrow’s handsome how-to manual instructs you on ways to treat cannabis like a true cocktail craftsman regards any other valuable ingredient. “I love getting stoned, like anyone else, but I don’t want to drink something that looks and tastes like mold,” he says.

The book suggests ways to infuse cannabis into everything from absinthe and condensed milk to maple syrup and cocktail cherries. It even offers tasting profiles of several popular marijuana strains and recommendations on which strains pair best with which spirits.

Like many culinary-cannabis enthusiasts, Bobrow is a stickler for decarboxylation, a technique to essentially pre-cook the cannabis in order to properly activate its psychoactive and otherwise therapeutic chemicals. The book details two methods to this end: the very fragrant approach of using a basic oven and a less odorous sous-vide option of boiling the stuff in a bag. One trick not mentioned in the book: Bobrow says you can even use a microwave. All you need is a microwave-safe container and an oven bag.

The book also explains how to use lecithin powder, a common supplement found at most health-food stores, for an additional boost in any cannabis-enhanced concoction. “Lecithin is an emulsifier,” Bobrow explains. “It’s also brain food. It’s what your brain is built on.” One tablespoon of lecithin per cup in an infusion “supercharges” the cannabis, according to Bobrow. “It goes from 0 to 60 to 0 to 1,000,” he says.

That said, responsible use is a big emphasis of the book, which repeatedly warns against over consumption and driving under the influence, as well as avoiding the infamously disabling stoner condition known as “couch-lock.”

“I want to see this as a source of healing for everyone,” says Bobrow. “I don’t want to see it just for people who are really, really sick. I want to see everyone find relaxation and comfort in it, and to know that they don’t have to drink 10 drinks to have a good time. They can have one cannabis cocktail and be totally satisfied.”

‘Cannabis Cocktails’ the focus of Morristown mixologist’s book

Thai-Spiced Ginger beer
Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)

, @MIzzoDR

MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different.

Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks.

Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry.

“My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.”

Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.”

Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink.

636008283708586057-060616Bobrow-051
9 ‘Cannabis Cocktails’ the focus of Morristown mixologist’s book Michael Izzo, @MIzzoDR 12:10 a.m. EDT June 12, 2016 636008283682065717-060616Bobrow-078.jpgBuy Photo (Photo: Bob Karp/Staff Photographer) MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different. Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks. Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry. “My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.” Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.” Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink. “Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).” Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book. “I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.” Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes. While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience. “Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.” Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted. “I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.” For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels. “This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.” Still, he hopes readers take his work seriously. “I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.” Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth. The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid. Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1. “A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.” Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works. Go to http://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble. Staff Writer Michael Izzo: 973-428-6636; mizzo@GannettNJ.com Recipe for Thai-Spiced Ginger beer from Mixologist,Buy Photo Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)

“Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).”

Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book.

“I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.”

Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes.

While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience.

“Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.”

Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted.

“I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.”

For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels.

“This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.”

Still, he hopes readers take his work seriously.

“I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.”

Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth.

The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid.

Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1.

“A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.”

Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works.

Go to http://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble.

Daily Record Article