Burke’s Liquor in Sparta!

Please join me for a tasting today, Wednesday December 23, 2015 at Burke’s Wine & Liquor in Sparta [6 Sparta Avenue, Sparta Township, NJ 07871]

I will be there from 4:007:00 PM – but even better, I will have Possmann Pure Cider and Possmann Pure Cider Rose for your tasting pleasure! Start the Season right, I’ll see you at Burke’s tonight!possman rose

Cannabis Cocktails!

I just got permission from my publisher to announce the pre-sell of my 4th book, Cannabis Cocktails. It will certainly be a grand adventure from this point forward. Mine is the first book of this type, and I am excited about the future!  I dedicated this book to my late father who taught me (reluctantly) to stand on my own two feet. I think this book will help get me to that place.9781592337347

Create your own cannabis infused cocktails!

Combining cannabis and cocktails is a hot new trend, and Cannabis Cocktails, Mocktails, and Tonics shows you how. Featuring a collection of 75 recipes of cannabis influenced cocktails and drinks; The Cocktail Whisperer Warren Bobrow will show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. Learn the history of cannabis as a social drug and its growing acceptance to becoming a medicinal. 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. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow. Then, have an after dinner herbal-based cannabis drink for relaxation at the end of a good meal. The options are endless with Cannabis Cocktails, Mocktails, and Tonics!

– See more at: http://www.quartoknows.com/books/9781592337347/Cannabis-Cocktails-Mocktails-and-Tonics.html#sthash.CWFPbjKi.dpuf

California Rum Festival!

Klaus and I will be at the California Rum Festival, showcasing Mezan and Stroh Rums. Join us and other trade and run aficionados for an amazing time!

511 Harrison Street. San Francisco CA  Saturday, September 12, 2015  2:30 PM to 8:00 PM (PDT)




Warren Bobrow mezan-rum sq st

Cocktail Tasting and Author Talk |

August 20, 6-9 pm ’30’s on Film  Peabody Essex Museum Bartlett Gallery 161 Essex Street, Salem, MA 01970

Join author and mixologist Warren Bobrow as he demonstrates an inventive cocktail recipe and explores the connection between cocktails and film. He will sign copies of his book Apothecary Cocktails: Restorative Drinks from Yesterday and Today, available from the Museum Shop.

apothecary cocktails in French!


#PEMPM 8/20 6-9pm for cocktail tasting and author talk! More details: http://ow.ly/QPovE

And then there were three….Books and a Bar Tour of Morristown, NJ.


With the release last week on Amazon of my third book, Bitters and Shrub Syrup Cocktails, I must pause for a moment to reflect upon the past few years…  Ok, now that I’ve finished reflection- it’s time to get back to work.

I was introduced a couple days ago to Eventbrite, which is, if you don’t know already – the global leader in event planning and implementation. They’re a cool place to find local events, or organize events, and sell tickets to your events!
I’m participating in their new project that is called – quite simply- Hometown Hunt.
I’ll be sharing my favorite local spots on Cocktailwhisperer.com , my own website that has unlocked many doors since I built it.
It’s a pretty simple site, not a whole lot of bells and whistles here! So hopefully you can follow along with me and let me know what you think.

One of the things that I don’t often do is “blog”… Years ago, I took a course in food blogging at the former French Culinary Institute and it didn’t go well- primarily because I don’t consider myself a blogger!  I think columnist fits the bill better- yet I digress,  blogging is big business for spirits companies!

How do you monetize it though?



Why you should go to the Jockey Hollow Restaurant. 

I haven’t been to eat, but I do know that their cocktail program is world-class with Christopher James at the helm.   Chris is my mentor and friend- full disclosure, I bar-backed for him at the Ryland Inn (scary) and learned that being a bartender is not always a glamorous job!  It’s darned hard work!

Chris is fond of many advanced techniques within the confines of the bar.  In many ways, what he has achieved is part of a brilliant career.  Hat’s off to him!  And the Jockey Hollow Restaurant?  As I said, I haven’t dined there yet- maybe someday…

Here is a short list of places that get it with respect to cocktails in Morristown, NJ.

David Todd’s..  from the moment you hear the familiar music and New York Cool- without the NYC attitude- and dig deeply into their Wine Spectator Award of Excellence cellar or what I came for- the well-crafted cocktails- made with the best possible ingredients- well… you know you have arrived.  There is no pretension here- even though that gal or guy sitting next to you has their own private jet, fueled and ready at Morristown Airport.  So try to dress to impress, because you never know!

The hand-crafted drinks, some deceptively strong will make that first impression correct.  This is one of the most beguiling of all the Morristown places that gets it with great drinks.  And the food?  It plays in conjunction with the cocktails and most certainly the well-chosen wine list.

Just go!  Have a Negroni, sit outside and watch the world go by.

The Negroni

By Warren Bobrow, Cocktail WhispererI love the drink named the Negroni. It’s bright, refreshing and quenches the thirst, unlike many cocktails. It never leaves me feeling drab, nor does it take away my appetite like some other cocktails do when sipped before a meal.In my upcoming book, Apothecary Cocktails, Restoratives from Yesterday and Today, I discuss the correlation of the digestive tract and healing, by using liquors mixed with fresh herbs. If only the pharmacists from years back had known about the Negroni as a healing curative! Well, in a way they did.

The Negroni was invented back in 1919 in Florence, Italy – purposively built to heal what ails you. Orson Wells famously said in 1947 that, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” I don’t know about you, but I think gin is good for you. Perhaps Mr. Wells had it altogether incorrect. The entire drink is good for you. Gin, after all, was used during the Middle Ages as a curative for the Black Plague. And Vermouth has long been held as a curative for many internal battles surrounding the digestive glands.

The history of the Negroni involves a base spirit, like gin, plus bitters and vermouth. I enjoy my Negroni Cocktail with the powerfully intoxicating Caorunn Gin from Scotland. Distilled with a healthy smack of the juniper berry and woven into a backdrop of citrus with a hefty punch of alcohol, the Caorunn Gin just tempts me to have another. Combined with the syrupy and complex Carpano Antica Vermouth and the historically correct Campari Bitters from Italy, the Negroni speaks very clearly of getting buzzed with the minimum of effort. I just sipped my Negroni down and absolutely feel no pain. And why would I, with the application of my finger to stir this magnificent cocktail?

My friend Gary Regan stirs his with his finger so why shouldn’t I?

Well the reasons are numerous why you should not stir your cocktail with your finger. Cleanliness has something to do with this. But I suppose if you dipped your finger in your tri-sink filled with disinfectants and cleansers, you’d really have nothing to worry about as long as you were in your own home. I always use a cocktail spoon when working behind the bar so not to upset my customers! The drink shown was mixed with my own finger… far away from any paying customers!

The best Negroni is also the simplest one to make. I do only a couple of things differently:

1. Wash glass out inside and out with cool water.
2. Dry carefully with a soft towel.
3. Pack with ice and water.
4. Carefully measure out your ingredients, pour out the bar ice and water.

I also use a couple large hand-cut cubes of ice from a silicone tray in the freezer so I can control the quality of my ice.

The Negroni Cocktail

• 1 oz. Campari
• 1 oz. Carpano Antica
• 1 oz. Caorunn Gin
• 2 dashes of The Bitter Truth Lemon Bitters


1. Add Campari.
2. Add Sweet Vermouth –

I ALWAYS USE Carpano Antica for the second step.

3. Add your choice of Gin. In this case I used Caorunn Gin from Scotland. Caorunn is liberally flecked with citrus fruit woven around the haunting elegance of the moors at night.

4. Add The Bitter Truth Lemon Bitters.
5. Add ice.
6. Stir all ingredients together…

(And no, you don’t have to use your finger!!!)

Grand Cafe… transport  yourself into this very European restaurant, owned by Desmond and Alice Lloyd.  This is a boite of the highest provenance.  Don’t come in jeans or shorts, make sure your shirt is pressed and tie your shoes, yes… it matters…  Then, please comb your hair and while you’re at it, clean your glasses .  This is not a bar, sure they have a small one for a pre-dinner slurp-made very carefully I might add… The Grand Cafe in Morristown serves, quite possibly the best Bloody Mary I’ve ever enjoyed in a bar (or restaurant for that matter…) 

(It’s rolled, never shaken) and their brilliant Irish Coffee is every bit Ireland as anything in the world.

The BEST is found here at the Grand Cafe.

Jockey Hollow…  again.  Chris James at the helm.  Need I say more?  Just go and pour yourself into a seat at the bar.

SM23For a slice of NYC with all the thumping but not the bumping, try this very sophisticated boite located within the Headquarters Plaza building.  Classic cocktails, made with the best ingredients possible are the framework for SM23.  Just go- and bring an appetite for some of the best Indian and Asian food around, save room for dessert!!!

End of ElmI’ve had good cocktails here.  While not a Craft Cocktail lounge, the emphasis is on their food at EOE…  They do mix some fine drinks without much fluff.   I like it and if you find their prices too rich for your pocket, you can always get a submarine sandwich at Long John’s next door for your lunch with some for the next day!



Dive Bars and just some really lousy bars.   Morristown is full of them.  They say that Morristown is the Hoboken of the western part of the state.  I say the Morristown-Town Fathers got what they deserved with the quality of bars that exist by the historic Green.  And don’t even get me started on the interior architecture of these places.. Isn’t Morristown a Colonial town?

With a major focus of my career for drinking fewer drinks and drinking better when you do drink…  well, it is an embarrassment, at least for myself as someone who takes great pride in the cocktail movement, to even try to have a conversation about why a margarita should not have both cheap triple sec and bottled sour mix.   Morristown dive bars and some of the ones that surround the Green, like many other places around the country serve no better than the worst drink you’ve ever had- made to appear to be the best drink that you’ve ever had- but as I like to say, the ice gives it all away.

Find me a place with good ice and I’ll tell everyone.  If you use bar ice?  Well for me at least, it’s all bad things.  And if you are making your Margarita cocktails with triple sec and bottled sour mix- well, it should be a crime.

These places don’t try to make anything that even closely resembles a craft cocktail- and thus they do not get it.  But they do serve the multitudes of people who flood to Morristown to get as smashed as possible.  It’s a fact of life- like or not.

IMG_2850awful… beer and shots made with cheap ingredients.  Play hopscotch  outside at night, or on a weekend with what is sometimes left on the sidewalk by over-indulgence’s.

It’s a very young set here.  No soft jazz or Sinatra on the stereo, so don’t ask.  A good place to stay well clear of in my opinion. 


Last National Rum Day I went into the Grasshopper and I asked them which cocktail they were making to celebrate this National Holiday… They replied Malibu and Coke.   That’s just wrong.  And it was served with a slice of lime that dated to the Truman Administration.  Next…

Even the Guinness is too cold.

Shall I go on?


The Iron Bar…  It’s cheap and tawdry.  From the low quality, bottled sour mix they use to fill out most every mixed drink, to the base spirits made in chemical factories, if you like your flavored vodka in candy varieties like whipped cream and chocolate pudding, you’ll love it here.  And their Bloody Mary is shaken.  FAIL….

Definitely a younger crowd.

The Office- located next door tries really hard.  I do love their beer list, but their cocktail list needs much refinement and balance to be included on the list of who gets it in Morristown…. the answer is- very few.  Urban Table tries hard too… Without much luck. 

Roots is not a place for a Craft Cocktail.  A Rob Roy might work in a pinch or a decent Manhattan, but these prices?  

This is not New York, so please, use better Vermouth in that well north of fifteen dollar drink.   Again.. Just my opinion. 


One of the great liquor and wine stores in Morristown is Cambridge Wines on Morris Street.  They have one of the best selections of whiskey around.  AND they have sold copies of my books!  A win/win!


The Grapeful Palate, located up on South Street has a very carefully curated selection of wines, beers and spirits.  I love their attention to the customer and the calming effects of the Grateful Dead on the stereo system, making this a perfect destination for all your desires in the liquor world.


Book # 1


Book #2


Book # 3

Travels and Essays- From DrinkupNY

Thursday, January 15, 2015

Cocktail: Travels and Essays

By Warren Bobrow, Cocktail Whisperer

Four Roses Small Batch forms the base of a very fall flavored cocktail that is meant to propel you towards the crescendo-the Christmas weekend.

I’m very fond of holiday flavors and aromatics along with the taste of the place that says New England.  The spices that come to mind when I think of this history are imprinted into my collective memory of childhood. This classic potpourri of scents is very easy to prepare because you can acquire the ingredients as easily as opening the DrinkupNY site and making a few well-timed clicks.

I love bourbon whiskey and fine bourbon whiskey can be purchased with many different producers on their labels.  At this time of the year I’m naturally attracted to Four Roses Small Batch, because the combination of four different blends make this drink sing the clarion song of refreshment.

As illustrated above, I seek the flavors of the fall in my cocktail glass and Sorel from my friend Jackie Summers makes perfect sense when a “Manhattan” of sorts is whipped together.  Sorel is a combination of Caribbean herbs, roots and spices along with very potent, New York State distilled alcohol.  It’s passionately made to Jack’s specific recommendations and each sip brings a smile to your face.  I think it mixes like a dream.

Instead of using Sweet Vermouth and Rye whiskey with Angostura Bitters in your “Manhattan” may I please suggest using the Four Roses Small Batch Bourbon Whiskey along with a nice measure of Sorel?  As not to confuse the basics of my plan, may I also include a portion of the brilliant cranberry soda and cocktail syrup from my friend Allison Goldberg in the form of her Fruitations Syrup? Why yes, yes I shall.

The reasoning for flavors that speak of the fall is very simple.  The mindset of the season is of freshly cut firewood and the snap of the fire in your cocktail glass.  I’m pretty understanding when it comes to the effort that goes into making a craft cocktail and this one is no different.  The ingredients just speak for themselves.  When you use quality ingredients the best is always the ones that speak clearly of the place.  The combination of cranberry, bourbon whiskey and Caribbean spices are their own representation of my past.  And that brings a smile to my face.  As we all know, when the person who is preparing your drinks is smiling, that energy translates through to the drink.  I’m fascinated by this technique for excellence and hope that you experiment the same way.

Sorel when combined with whiskey makes for gleeful revelry.  Add to this a few teaspoons of cranberry syrup and then finish it all off with a splash or two of Lapsang Souchong tea.  Serve it over an ice spear in a tall glass with a large sprig of fresh mint.  And add a lemon zest or an orange zest that has been dipped in bittersweet chocolate.  The possibilities are endless for finishing bitters, but may I suggest the Creole Bitters from The Bitter Truth?  They are spiced just right for a tropically influenced holiday slurp.  With an ounce or so of seltzer water to finish, this drink is deceptively easy to put a few into you.  But be careful there is kick in there, so unless you have a hollow leg, let’s just say that this drink is not at all weak!

Travels and Essays
Ingredients (for two persons who drink more than they read)
3 oz. Four Roses Small Batch Bourbon Whiskey
2 oz. Sorel
4 oz. Lapsang Souchong Tea
2 oz. Fruitations Cranberry Soda and Cocktail Syrup
4 oz. Seltzer Water
3-4 drops Bitter Truth Creole Bitters
Ice spear
Mint sprig

To a large Boston Shaker (or in two equal batches) fill ¾ with regular bar ice
Add the Four Roses and the Sorel
Add the tea
Add the Fruitations Cranberry Syrup
Cap and shake hard for 15 seconds
Add your ice spear to a Collins Glass
Pour the mixture over the top
Finish with a splash or two of seltzer water
Add the bitters
Garnish with the mint sprig (slapped first)


Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  Johnson/Wales and the ACF apprenticeship were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren’s second book, Whiskey Cocktails is on the market now!
Contact: jockeyhollow@gmail.com

My Second Book: Whiskey Cocktails- in Huffington Post!

10) Warren Bobrow’s Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit


Believe it or not, I have only just recently discovered whiskey. Not as much for drinking as for cooking and baking with it, yet my newfound passion for this libation has me wild about this book from Warren Bobrow, aka The Cocktail Whisperer, author of Apothecary Cocktails. His newest book Whiskey Cocktails begins with the very fascinating history of whiskey followed by a lesson on all the different types of whiskeys, then goes on to feature 75 traditional, as well as original, contemporary and unique recipes for whiskey-based, handcrafted cocktails including the Very Twisted Oat Whiskey Mint Julep to the Rye Cider Mulligatawny, General Jack’s Crisp Apple Fizz, Best Hot or Frozen Hot Chocolate.

And be still my heart, he includes a chapter on cooking with whiskey! Soaked fruits including Easy Home-Cured Cocktail Cherries, Oatmeal Raisin Whoopie Pies made with Drambuie, Hearty Barley, Lentil and Vegetable Stew, and how about a Scotsman’s Flourish of oatmeal cooked with whisky-soaked dried fruit? The Tasting Table calls Bobrow’s book “One of the best new whiskey books of 2014”




I’m REALLY Passionate about ICE. (Foodista)


Really Great Ice (Arctic Chill)

November 16, 2014
I’m really passionate about ice in my cocktails.  Bring me a drink with 1/4 cube ice and you fail.  Just like that.

A drink should speak clearly of the quality of the ingredients.  Chipped ice that turns to water the moment the liquor or “bottled-possibly concentrated from a powder” mixers hit it.

Cheap ice is a cheap experience.  And at a time when consumers and that includes drinkers want better “Craft” spirits in their glass, why are bars still using crappy ice?  Even at home, do you you have an ice program?

Or are you still using the ice that your freezer pumps out, day in and day out with that satisfying thunk.  This ice from your freezer, is in polite terms, not even worth your water glass.

Have you even noticed that festering container of garlic pasta that your housemate stashed in the fridge.  You might as well be making ice out of it.  Why?  Because until your fridge gets a good vinegar and water cleaning, everything that enters the fridge is going to taste…. AND most importantly smell like that putrified garlic pasta.

So, here’s what I propose.  Clean out the fridge.  Wash it out with white vinegar and water.  Do the freezer too.  I’ll bet you’ll be shocked by what you find in there.  Let it dry off well.

During the day or so that it takes to do a great job on your fridge and freezer, may I suggest placing an order for a most carefully made ice ball maker that I’ve played with in recent memory.

The company name is Arctic Chill Products.  They make a really great ice ball maker that works really well for just about any bar application.

The mold is made of up two sides.  When they close, they make a really tight seal.  There is a little hole in the top.  You will it with liquid through this opening.  Experiment with all different liquids but do not put them in the dishwasher.  They’ll be ruined.  Just listen!

The company says that the mold is airtight on their label.  I couldn’t verify that but I’ll take their word for it.  This mold makes really nice ice in a 2.5 inch round.

I believe that ice is the most important thing in cocktails, at least the drinks that call for it.

Ice can make or break your experience.  And if the ice is clear and hard in the glass, this is a thing of rare beauty.  When you’re pouring expensive spirits doesn’t it just make sense to use the very best products that money can buy?

I think the Arctic Chill Ice Ball Maker is one of the finest products of its kind on the market. I’m very impressed!

If you want crystal clear ice, try using distilled water.  My water is on a well, no matter what I do, it always turns out milky colored.  But no matter, it’s still really nice looking!


Yesterday I was doing some further experimentation with a marvelous bourbon by the name of Barrell Bourbon.  In this case the 003 edition.  

If you haven’t heard of it yet, hurry to DrinkUpNY and order some, because they don’t make much- and what they do make disappears REALLY FAST.  So Xmas is coming up and you DON’T have a bottle yet?



Please buy my second book, Whiskey Cocktails.  Thank you very kindly!  wb

North Jersey (dot com)

“Whiskey Cocktails”: new from Morristown writer

October 26, 2014    Last updated: Sunday, October 26, 2014, 1:21 AM

Whiskey, writes Morristown cocktail expert Warren Bobrow, has long had a reputation as a spirit enjoyed straight out of the bottle “without the benefit of mixers, and often without tasting much of anything except the alcohol’s heat.” Bobrow’s new book seeks to show off how the best whiskeys can be made into phenomenal cocktails. In “Whiskey Cocktails,” (Fair Winds Press, $22.95) he presents 75 classic and modern recipes including a German Pavilion cocktail made with smoked American whiskey and a Late Summer Fizz with rye whiskey and sweet Italian vermouth.

* Whiskey gets a remix


* Whiskey gets a remix


– See more at: http://www.northjersey.com/news/whiskey-cocktails-new-from-morristown-writer-1.1118221#sthash.e5CVEqLs.dpuf