PARTY TIME! It’s the theme of our HOT new issue full of FROSTY drinks. How about Warren Bobrow’s SUNSET OVER THE GANGES or one of 200 others from his new book The Craft Cocktail Compendium, featured in our new issue:
Take this tropical sugar-cane mocktail to a ‘higher’ level – Cannabis recipe
Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.
I’m a huge fan of hot-weather beverages. Right now, it’s anything but hot out, but this little mocktail will transport you. This time of year can be warm and sunny, or it can be thanklessly cold and rainy. It may officially be spring, but we are experiencing the occasional icy wind that goes right through you. That’s where Vietnamese-style, freshly crushed sugar-cane juice comes in. This scintillating liquid — extracted from the stalk using a machine that resembles a sausage grinder — is refreshing, and come summer, it’ll stave off the heat and humidity with alacrity. To take my iced sugar-cane juice to a higher level (so to speak), I use condensed milk for the infusion. The condensed milk takes to decarbed cannabis beautifully, and you can use it in a plethora of concoctions — from the obvious caramel, by cooking it very low and slow until it caramelizes, or as the aide-de-camp to a Vietnamese iced sugar-cane juice, which is the topic of this article.
When the temperature rises above 90 degrees for what seems like days on end. When the swamp that is slowly running down your back makes a beeline for your brow- burning on the way down… you know that it is time for a refreshing little cocktail. One that smacks of tart and slightly acerbic flavor- a touch of smoke- a hint of sweet- the peel of citrus, the oil of grapefruit. I think I known what I love to drink is none other than the Hemingway Daiquiri. Here are five riffs on the classic Hemingway mind eraser. Two have medical grade Cannabis in the mix- I’ll suggest the strains too.
Decarbing is essential to my method of making cocktails that have the good stuff in them. THC. I don’t work with CBD, so please- don’t ask. I know nothing of it- and quite frankly think most of it is a shameless money grab. Hemp is rope, building materials, cosmetics- not carefully crafted cocktails made with non-commercial spirits. I’ve been pretty clear on this one from day one. I suggest looking at that snake-oil (CBD) being dripped into your gin and tonic then ask what exactly is this going to do? Absolutely nothing- because the product has nothing psycho-active in it. My late step-father was always dismayed when he couldn’t buy Hemp lines for his yacht. He’d say- cut a piece and smoke it.
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!
Today on Recommended Reading with Food Book Fair we explore the world of culinary cannabis with two leaders in the field — Warren Bobrow, author of Cannabis Cocktails and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.
Picture this: You’re enjoying one of Northern California’s famed wine tours — travelling to sunny vineyards, sampling the finest pinot noir, dining on farm-to-table meals. But this jaunt entails a few extra stops: sanctioned visits to local cannabis farms, where you’re welcome to tour the fragrant marijuana plants and sample the latest Mendocino Kush in the on-site tasting rooms.
Excursions like this could be the result of the first-ever Wine and Weed Symposium, a business conference being held on August 3 in Santa Rosa, California. The symposium itself isn’t that remarkable; these days you can find every sort of cannabis-themed event, from marijuana business expos to job fairs to cannabis religious services. What is noteworthy is that this conference is being organized by the Wine Industry Network, a wine marketing and events company, and organizers say three-quarters of the sold-out event’s 400 registrants are from the wine industry, a business not necessarily known for its counterculture leanings. Wine Industry Network CEO George Christie says the marijuana industry is similarly excited about the endeavor. “When we talked to cannabis people, they were like, ‘I love wine. What can we do to help?’” says Christie. “I think the wine industry is going to find a very willing partner in the cannabis business.”
If the age-old phrase that “you are what you eat” manifests itself literally, I’d be one giant avocado rolling around the streets of New York City #deadsexy. All jokes aside, many of us don’t take the time out to recognize just how much food and the art of dining shape our collective identities, memories and social politics apart from the obvious physical implications food has on our waistlines. I got a quick reminder of just how significant each bite lends to food for thought when I accompanied the motley crew at Ace Hotel New York as they hosted this year’s Food Book Fair. Here are 4 hearty lessons I learned from foodies & bookworms alike:
1) “Come to the table with an empty stomach and leave with a full heart.” ~ Warren Bobrow aka “The Cocktail Whisper”
On opening night of the Food Book Fair, Warren Bobrow discussed his latest book, The Craft Cocktail Compendium, which encompasses a mixture of contemporary apothecary cocktails and silent nods to Robert Louis Stevenson. I later struck up a conversation with Warren about the power of authentic connections through food. Warren expressed that his favorite personal mantra is, “Come to the table with an empty stomach and leave with a full heart” because by doing so, one will, in a more disarming way, gain a better understanding and appreciation of others and the places they come from. Take a seat around the table so that everyone can share food, drinks and candid conversations about life and witness how much more enriched you feel afterwards.