Photograph: Glenn Scott 

My name is Warren Bobrow.  I have a successful career as a brand ambassador for a boutique rum brand, so why would I go and write a book about Cannabis?  Quite possibly because no one has written a book like this prior. And I really enjoy Cannabis- perhaps even more than drinking- my career is in drinking, so go figure…
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!

The New Smoker says

Puff, Puff, Drink…

When getting intoxicated in only one way isn’t enough!

Sure you like to get high, and you like to get drunk. But if what you really want to do is get drunkly high or highly drunk with style, then the book Cannabis Cocktails, Mocktails & Tonics by perma-happy mixologist Warren Bobrow, is the book for you.

Warren Bobrow (Author)

Some say alcohol and cannabis don’t mix. Those people are just doing it wrong. Booze before Bud, head hits thud… but Bud before Booze is a breezy cruise. And Both blended together can be badass.

Bobrow’s book is a collection of 75 recipes of cannabis influenced cocktails and drinks designed to bring the buzz. But beyond cocktails, you can create special tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink, or to start your own Apothecary in the 1890s.

Begin your day with coffee, tea, and milk-based cannabis beverages to bring in a super Sunday hanging around the house listening to aaallll of Sting before heading to your local Broga class (Bro yoga: for dudes only). Or get an afternoon pick-me-up with gut healing shrubs and mood enhancing syrups before chowing down on Mickey D’s on your “cheat day” cuz the cravings are craaaazy today. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow after that big fight with your boyfriend about who didn’t soak the dishes enough. Then have an after dinner herbal-based cannabis drink for relaxation at the end of a crazy high day cuz you didn’t realize you didn’t have to try all the recipes in one day. The options are intoxicatingly endless with Cannabis Cocktails, Mocktails & Tonics.

http://thenewsmoker.com/cannabis-cocktails-mocktails-tonics/

Craft Cocktail Compendium!!

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.

https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html

 

The Best Recipes With Blueberry Strain –

tomato juice with shrimp and cherry tomato

Warren Bobrow is a famous marijuana enthusiast and mixologist. These are the two passions of his life, and their mix can only result in something wonderful. His favorite art of spirited drinks is now shown in a cocktail book that contains dozens of recipes. These marijuana-infused drinks impress the audience with their diversity and delicious taste.

His book Cannabis Cocktails, Mocktails & Tonics also contains useful information about the history of the pharmacists of the old times using cannabis-infused tinctures and drinks to treat their patients. In addition, the introduction of the book describes various ways of infusing alcohol, preparing tonics and tinctures to use them in the future for the delicious recipes in the book.

At first, Warren Bobrow creates a large variety of tinctures, oils, milk, and syrups that allow the mixologist to bring the art of cocktail-making to the new levels. For a long time, the man has been trying to find the ideal balance between alcohol and weed.

If you have ever wanted to make a cannabis-infused cocktail, add THC to your Bloody Mary, you simply have to read this book for some knowledge and inspiration.

If you wonder what cannabis strain to use for these drinks, we can recommend you to experiment a little and try to use the Blueberry strain. As all indica-dominant hybrid strains, this one will provide you with the necessary relaxation and happiness. This strain adds both sweetness and exotic notes to your marijuana beverage.
A Bloody Good Remedy
Ingredients:

180 ml chilled tomato-clam mixer (such as Clamato)
10 ml (2 teaspoons) of cannabis tincture
garnishes (the usual variants include olives, fresh chiles, celery sticks, etc.)
Have you ever tried the famous Bloody Mary before? If it is your favorite drink, we recommend you to read another recipe of Mr. Bobrow that adds a bit of spice to this drink. A Bloody Good Remedy has one special quality that will surprise you—the drink has no alcohol in it. Besides, it is just lightly medicated, so you do not have to worry about overwhelming effects.

You simply have to fill a glass with a lot of ice, pour the tomato-clam mixture into the glass, and add some tincture that you have at home. This recipe allows you to experiment with garnishes—be as creative as you like. Besides, you can add a few blueberries or grapes as a garnish instead of using a berry-flavoured tincture. The combination may seem strange at first, but it is something new for you to try.

All drinks in this book are elegant and full of nuances that can help you understand the mixology a little better. Besides, each one of them, from the simple coffee to complex alcohol drinks, has its own author notes that are full of useful information and present the drink in an ideal way.

– See more at: http://drinkwire.liquor.com/post/warren-bobrows-mixology-workshop-the-best-recipes-with-blueberry-strain#gs.=uQeCPY – Read more at: http://scl.io/ySb1lwlf#gs.=uQeCPY

Fresh Toast Fizzy


Behold the magic of raspberry shrub and cannabis simple syrup.

Real shrubs are for your cocktail glass. And no, they are not the kind that take up room in your front yard. Shrubs are an almost unheard-of combination of both vinegar and preserved fruit and cane sugar syrup. During the late summer months, they are especially delicious because they are cost next to nothing to make and quite thirst slaking. They also mix really nicely with Cannabis in a cocktail made with rum.

The history of shrubs dates back hundreds of years. They were most frequently used into the mid-1800s. The people who enjoyed them were amongst the working class and mostly because of the utter lack of refrigeration. No electricity, meaning no refrigeration for food preservation means all bad things to the gut.

But everything isn’t gloom and doom. Enter this homemade, vinegar-based fruit syrup. Shrubs were an inexpensive, sweet refreshment that could be added to a multitude of alcoholic liquids. People found that drinking certain kinds of acidulated liquids like these preserved fruit shrubs helped ease their aching bellies from the consumption of ‘certainly compromised foods and drink’.

Drinking these easy to make and easier to enjoy- sweet and tangy beverages were found to give the imbiber quick energy, too. Were they the first energy drinks? Possibly…

Fast forward to today, mixologists have rediscovered the magic of utilizing fresh fruit and vegetable shrubs in their craft cocktails. And now aficionados are starting to toy with them at home because of their ease in production.

Shrubs can be simply made with only three easy-to-purchase ingredients: raw sugar, some kind of vinegar and just over-ripe fruit, plus a bit of fresh water. They have a salty, sea-like undertone after they ferment for a few weeks, but are also sweet and tart. The fruit gives a deeply welcome hit of sweet perfume, the cane sugar (essential) sweetens naturally, and the unmistakable tang of your favorite vinegar makes your lips pucker, and few things are more salutary for the gut than naturally fermented beverages. Shrubs really were the original energy and health drink. And now it looks like this tangy combination of flavors have received their second wind!

Note: These shrubs will remain fresh for 1 to 2 months in the refrigerator, unless until they start to dance the jig and sing in Gaelic, then make a new batch immediately!

Summer Raspberry Shrub
(Makes about 1.5 cups)

This very basic shrub makes all kinds of refreshing combinations. Although the raspberry shrub starts out vividly red, in the end result, after a couple of weeks fermenting; the shrub will have a

pale coral hue. It’s delicious mixed with gin, vodka, rum, whiskey, Madeira, a smoky Scotch, Sherry, white wine, sparkling wine- and of course just plain water like they used to drink in the Colonial period!

Ingredients:

1 cup very ripe organic raspberries (they can be bruised and soft, but please, no mold)
1 cup raw cane sugar (Sugar in the Raw or like product)
1 cup raw cider vinegar (I use Bragg’s with the Mother Yeast intact)
Directions:

In a nonreactive bowl made of either ceramic or glass (or possibly stainless), add raspberries and pour sugar over the top.
Cover and let sit refrigerated for a few days, stirring and muddling often with a wooden spoon to combine. This mixture should expel lots of liquid, and this is good!
After a few days of gentle fermentation, add the apple cider vinegar. Let the vinegar combine with the sugar and raspberries for another week refrigerated. (Cellar temperature if you want to be absolutely authentic)
Arrange a fine-mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible.
Funnel the shrub into sterilized jars, this means submerged in boiling water for at least a minute and removed with sterilized rubber tipped tongs.
Cover and refrigerate (or cellar temp) for at least a week more, shaking well before using.
The assertive vinegar flavor will fade over time, leaving you a lightly thick- simple syrup that is tangy, sweet and very noteworthy!

Tip: A simple way to enjoy this raspberry shrub is with a glass of seltzer water and the addition of a few slivers of lemon zest. I also like to add it to gin!

Cannabis-Infused Simple Syrup
(Use strain of your choice)

Ingredients:

2 cups raw cane sugar – like sugar in the raw
3 cups filtered water
2 tablespoons vegetable glycerin (this helps supercharge the cannabis)
3 or more grams finely chopped, ultra-high-grade cannabis
Directions:

The first thing you have to do is measure out equal parts of sugar and water then bring the water to a boil.
Drop the heat down, just a bit- you’ll know when you see the sugar turning to caramel that it’s too hot!
Add in your finely chopped cannabis and stir in until the sugar has been completely dissolved.
Cover the pot and bring it to a quick simmer (do not boil!) for about 30 minutes.
Cool for ½ hour, bring back up to a simmer. Stir in the vegetable glycerin. Strain.
Let cool again, and refrigerate for up to two weeks.
Fresh Toast Fizzy

(Serves 2)

Ingredients:

large handmade ice cubes
4 ounces independent-producer rum
1 ounce Raspberry Shrub
1 ounce cannabis simple syrup (see above)
4 dashes Angostura Bitters
splash of fizzy water
Directions:

Fill a cocktail shaker three-quarters full with ice.
Pour in your rum, your handmade Shrub and the simple syrup (either cannabis infused or not) over the ice.
Cover, cap and shake hard for 15 seconds or until the shaker is really frosty.
Add a large ice cube to each of 2 coupe glasses. Strain cocktail into each of the glasses, dash the Angostura over the top of each glass (2 dashes each) and serve while icy with a splash of fizzy water of course!
Use the Thai spice principle. You can always add more spice- but you can never take it away!
NEVER more than one per hour…

http://drinkwire.liquor.com/post/warren-bobrows-fresh-toast-fizzy#gs.708a6wg

All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

I am honored to be included with these wonderful authors.

Whiskey Books

Bourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick

More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris

Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky by Dominic Roskrow

Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World’s Best Whiskies by Cyrille Mald and Alexandre Vingtier

Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene

Miscellany 

Made of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson

Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro

The Craft Cocktail Coloring Book by Prof Johnny Plastini

Drinking with Republicans and Drinking with Democrats by Mark Will-Weber

The Moonshine Wars by Daniel Micko

Drinks: A User’s Guide by Adam McDowell

Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse

DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

Drink Like A Grown-Up by The League of Extraordinary Drinkers

The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

American Wino: A Tale of Reds, Whites, and One Man’s Blues by Dan Dunn

Distilled Stories: California Artisans Behind the Spirits by Capra Press

Building Bacardi: Architecture, Art & Identity by Allan T. Shulman

Craft Spirits by Eric Grossman

Cocktail Books, General

Cocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron

Pretty Fly For a Mai Tai: Cocktails with rock ‘n’ roll spirit

Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney

Aperitivo: The Cocktail Culture of Italy by Marisa Huff

The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders’ Guild

Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

101 Cocktails to Try Before you Die  by Francois Monti

Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau

Eat Your Drink: Culinary Cocktails by Matthew Biancaniello

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli

Cocktail Books from Bars or Places

The Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli

Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske

Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough By Peter Thomas Fornatale and Chris Wertz

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman

The Waldorf Astoria Bar Book by Frank Caiafa

Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian

Science!

Shots of Knowledge: The Science of Whiskey by Rob Arnold and Eric Simanek

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling

Classic Cocktail Book Reprints

THE HOME BARTENDER’S GUIDE AND SONG BOOK {By Charlie Roe and Jim Schwenck}

AMERICAN BAR {By Frank P. Newman}

LOUIS’ MIXED DRINKS {By Louis Muckenstrum}

Beer (A few beer books slip through the cracks and come to me)

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge

The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson

 

http://www.alcademics.com/2016/12/all-the-cocktails-and-spirits-books-published-in-2016-for-reading-or-gifting.html#tpe-action-posted-6a00e553b3da20883401b7c8bd90bf970b

STROHVER ACHIEVER COCKTAIL

STROHVER ACHIEVER COCKTAIL

by Warren Bobrow

Ingredients
1 oz. STROH 80 (STROH 160 PROOF)
1 oz. Pickett’s Ginger Beer Syrup
4 oz. Plain Seltzer
2 drops Bitter Truth Chocolate Bitters
2 drops Bitter End Jamaican Jerk Bitters
2 drops Fee Brothers Chocolate Bitters
garnish of orange zest

Preparation
In a Mixing glass filled 3/4 with ice
Add the STROH 80 (STROH 160 PROOF)
Add the Ginger Syrup
Stir to combine
Strain into a Burgundy Glass with a few large cubes of hand-cut ice
Add the Seltzer
Add the bitters
Twist the orange zest over the top
Serve!

Woodstock!

Authors talk butter, cannabis cocktails in Woodstock

This week the Golden Notebook bookstore, 29 Tinker Street, Woodstock, brings us two gastro-literary events.

The first, at 4 p.m. Saturday, December 3 at the bookstore features Award-winning food writer and chef Elaine Khosrova reading from and discussing her book “Butter: A Rich History.” From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food, she tells us. She includes the essential collection of carefully developed core butter recipes, from beurre manie and croissants to pate brisee and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home — no churning necessary.

Then, in what may be a perfect complement to the Butter event, Warren Bobrow brings us Cannabis Cocktails, Mocktails & Tonics, this one at 6 p.m. Saturday, December 3 at the Golden Notebook.

Bobrow is the creator of the blog cocktailwhisperer.com, and he’ll teach you how to create your own cannabis infused cocktails. He insists that combining cannabis and cocktails is a hot new trend and he’ll show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. He’ll urge you to ‘look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups.’ Bobrow is the author of Apothecary Cocktails, Whiskey Cocktails and Bitters and Shrub Syrup Cocktails. He has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show.

For more information, call 845-679-8000 or see www.goldennotebook.com.

 

http://hudsonvalleyone.com/2016/12/01/authors-talk-butter-cannabis-cocktails-in-woodstock/

Shaken, Stirred, Drizzled, Garnished: Beautifully Concocted Cannabis Cocktails

cannabis-cocktailsShaken, Stirred, Drizzled, Garnished: Beautifully Concocted Cannabis Cocktails

by Caroline Hayes

This is one of the most impressive books we have seen in a while. Aesthetically pleasing, concise, informational and fun are just a few words I would use to describe Cannabis Cocktails, Mocktails & Tonics. There is so much knowledge in this blue and red book about drinks. Author Warren Bobrow is clearly an expert, and he provides the reader with information to help enhance their cannabis consumption in a really good way.

First of all, why alcohol? Well, for those of you who don’t know, alcohol works well as a solvent, breaking down the available cannabinoids in the plant matter to allow for better absorption into your system. Alcohol is inexpensive, and when used correctly, creates a mostly healthful drink prepared with ingredients that all work together in a positive way.

Now, you might think that combining alcohol and cannabis would be dangerous — and it can be, so remembering “everything in moderation” is very helpful here. Bobrow gives plenty of warning about the dangers of over-medicating with the combination, and encourages everyone to sip slowly and listen to your body. These drinks of art were crafted to help you feel better — not worse.

There are 75 recipes in this book meant to guide you through your day, such as morning cocktails intended to light you up instead of weigh you down, and afternoon cocktails to chill out with. Many of the recipes can be made without the alcohol if that’s a worry for you, and the recipes generally call for only a small amount of alcohol. Bobrow gives a list of strains, flavor profiles and what alcohol they taste best with, as well as what time of day to enjoy them. The recipes to make the infusions that go into the drinks are simple with clear instruction, and they range from tinctures and simple syrups to coconut creams.

The health benefits that lie in each drink are deeper than just cannabis. Cannabis Cocktails, Mocktails and Tonics made me view the way I ingest cannabis differently. The recipes are sophisticated, bold and definitely worth your time.

http://www.thcmag.com/shaken-stirred-drizzled-garnished-beautifully-concocted-cannabis-cocktails/

Underneath Bell’s Crossing

Underneath Bell's CrossingI 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

Ingredients:

  • 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

Prep:

  • 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
  • Serve!