Drink Maple

Drink Maple -- Pure Maple Water -- and Barrell Bourbon Whiskey

When I drink the finest whiskies in the world in a crystal glass, I want to control all the things that I can do something about.
I want to first make sure that my glass is clean and free of any scents or chemicals from my dishwasher.  It’s always my intention to hand-wash my tasting glasses, but even then the way to wash them is to use no soap, which often leaves a film and an off-putting taste.
Yet not washing them with soap is problematic at best.  So, what to do?  The first thing that I do is buy a gallon of white vinegar.  I soak my glassware in a 40/60 wash (vinegar to cool water) overnight in a non-reactive bowl made of glass or, better yet, a food safe bucket.  Any smells or flavors are neutralized by the low PH and high acidity of the white vinegar.  Then instead of throwing out the washing solution, I’ll add it to a bucket and disinfect my mop heads.  It’s pretty amazing stuff.  Got fruit flies in your kitchen?  Put out a dish of white vinegar, cover with plastic wrap and put a couple holes in it and say hello to a 1 way swimming lesson!
 When it’s my turn to test new liquors or combinations of liquor and water, I want a perfectly clear glass without any residue of soap or a smear of lipstick, or the worst offender, garlic pasta.
Barrell Bourbon Whiskey is exactly what I want in my tasting glass, but the only downside is the fact that it’s just after 11:30 in the morning.  I want to taste the sprits but I don’t want to get plastered on the 120 plus proof spirits at this tender hour of the day!  So, what to do?
A couple years ago, I stumbled upon a somewhat new product at the International Fancy Food Show in NYC, named Drink Maple and it’s just that.  It’s USDA Certified Organic Maple Water straight from the tree.  But how do they do this?  What, do you crush trees?
The last time I cut down a maple tree it was just after Hurricane Sandy lay waste to the forest up where I used to live in Jockey Hollow.  I was stacking wood and came upon a fallen maple tree.  My chain-saw got stuck several times because of the high liquid content of the wood.  Maple is very hard to burn in a woodstove unless it is perfectly seasoned- and that might take a couple years of sun, freeze, snow, ice, and thaw.
There’s a lot of liquid in there.  I suppose the owners of the Drink Maple company have figured out how to tap this liquid in large enough amounts to make a product like this viable.  When I think of the wood and what caused my chain-saw to lock up, I couldn’t imagine extracting the liquid in a manner that is financially viable and still delicious.
 It’s delicious…subtle, and lush. Truly gorgeous stuff against my tongue and lips. Inside the lovely, curvaceous bottle is something cooling and lithe.  It’s conversational and intellectual without being overt, trite or dare I say, trendy.  Maple Water is not trendy.  It’s been around for longer than you have.
Maple Water has a subtle sweetness, a silky and opulent mouthfeel.  It is thirst quenching and strangely calming.  And when a mere splash is added to a glass of Barrell Bourbon Whiskey, magic truly happens.  I really feel strongly about this:
  • Mouth-feel:  Soft, rich, pure, exotic spices and fresh sea breeze across the lips
  • Scent:  Subtle, sweet yet highly exciting (like real, freshly gathered branch water)
  • Palate:  Creamy and dense, a froth, bursting from the ground- pure and fresh across the tongue, a swirling tornado of lusciousness and pleasure
  • Finish:  Long finish of sweet maple gives way to deeper notes of spice and freshly cut herbs, a tangle of sweetness lingers then extends on and on to the multi-minute completion
USDA Organic and Verified non GMO, and it’s also jam-packed with electrolytes and natural antioxidants.  When added to Barrell Whiskey, the pure maple water becomes greater than just water.  Maple Water is just spectacular when mixed with some of the finest Bourbon Whiskey that money can buy.
 The Cocktail?
Take one ounce of the Barrell Bourbon (or their magnificent whiskey of your choice) and contemplate…gorgeous stuff.  Add a mere splash of the Drink Maple liquid.  And know you have in your perfectly clear glass one of the best things in the world.   And you can buy these in New Jersey, today…right now!
http://www.barrellbourbon.com/
http://www.drinkmaple.com/

Greenish Cocktail Cherries Recipe

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.

INGREDIENTS

1 bottle (750 ml) of bourbon whiskey
8 grams of decarbed cannabis
2 pounds (910 g) pitted fresh cherries

HOW TO MAKE A GREENISH COCKTAIL CHERRIES
  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.

**Recipe credit to Warren Bobrow’s Cannabis Cocktails, Mocktails, and Tonics

https://bevvy.co/cocktail/greenish-cocktail-cherries/nuhy

Pot and Cocktails: The Next Frontier With Prop 64?

Gallery

Tweet Voters in nine states got to make their opinions known on marijuana last November, and they spoke loudly in favor of it. Eight of the nine ballot initiatives to legalize or deregulate pot passed, officially making cannabis legal for … Continue reading

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

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/

Soothe The Sorrow: 5 Post-Election Cocktails You Need Right Now

http://thefreshtoast.com/drink/5-post-election-cocktails-need-right-now/

Photo via Unsplash Jens Theeß

Photo via Unsplash Jens Theeß

You see, although Mr. Trump’s New Jersey electorate lost to the Democrats, the resentment towards the overall losing party has never been so clear. Through winning, there is loss. Through loss, there is winning. Perhaps this will act as a metaphor for the next election. Today, I’m voting for cocktails …the Cocktail Party!

If you’d like to join me, here are a few of my favorite post-election cocktails, most of which are infused with cannabis*, the big winner of this year’s election. We can all drink to that!

 The World is Bewildered

Need help sleeping tonight? Try this Manhattan-style cocktail.

Ingredients:

  • 1 oz. cold brew coffee
  • 1 oz. Panamanian rum
  • 1 oz. Carpano Antica sweet vermouth or Dolin for a drier approach
  • orange zest — cut with a knife, never a peeler — pinched and flamed over the top
  • Regan’s bitters infused with THC
  • Luxardo Cherry
  • either a coupe or a rocks glass

To a cocktail mixing glass: Add one or two large cubes of ice. Add the cold brew. Add the Panamanian rum. Add the Carpano Antica. Stir. Season with Regan’s orange bitters, THC infused (note: I used ¼ oz. high grade cannabis- infused for 1 month in a bottle of Regan’s, strained). Taste. Strain into a coupe or rocks glass (if you use a rocks glass, only one or two cubes maximum!). Pinch and flame the orange zest, rub on the rim of the glass and serve.

Welcome to the Visigoths

The last few weeks have been filled with Twitter Flame Wars. It’s your turn to win one (more). This sleepy-tidrink makes light of the rise of the Anti-intellectuals. We know who you are!   

Ingredients:

  • 2 oz. Mezan XO rum
  • ½ oz. Stroh 160 rum 80% alcohol
  • 4 oz. cane sugar cola
  • ¼ oz. orange liqueur

To a Collins glass filled ¾ with ice: Add the orange liqueur. Top with the Mezan XO. Cover with the cane sugar cola. Float the Stroh 160 on top; ignite with a match. Add a colorful straw. Serve!

 A Long Steep Hill

A cocktail to bewilder the palates of your neo-conservative neighbors.

Ingredients:

  • 2 oz. bourbon whiskey infused with THC to your strength and taste
  • ¼ oz. ginger syrup
  • 1 oz. Fruitations tangerine
  • 3 oz. lemon flavored seltzer water
  • 4-5 shakes aromatic bitters

To a cocktail shaker filled ¾ with ice: Add the cannabis-infused bourbon whiskey. Add the ginger syrup. Add the Fruitations syrup. Cap and shake hard. Pour over ice in a double Old Fashioned glass. Splash seltzer water over the top. Dot with bitters.

The MacGregories

A cocktail to give you hope and dream of change. A take on the gin and juice of yore… and infused with pure THC for your dreams.   

Ingredients:

  • 3 oz. THC infused Barr Hill gin (the amount and strength of the THC is up to you. I used 14 grams of 25% THC cannabis in a 750ml bottle of raw honey and grain gin)
  • 2 oz. freshly squeezed orange juice
  • 2 oz. freshly squeezed grapefruit juice
  • 2 oz. freshly squeezed lemon juice
  • 1 oz. Fruitations cranberry
  • 3-4 shakes Angostura bitters

To a Boston Shaker filled ¾ with ice: Add the THC-infused gin and the juices with the cranberry syrup. Cap and shake hard for 20 seconds. Pour into a pair of coupes. Dot with bitters. Serve.

AKA: Political Discourse Fails…Yet Again

So you want to win an argument?  

Ingredients:

  • 2 oz. Luxardo maraschino liqueur
  • 1 oz. bourbon whiskey (like Barrell Bourbon) infused with THC of your choice and strength
  • ¼ oz. dry vermouth
  • 1 oz. freshly squeezed grapefruit juice
  • 1 oz. rich simple syrup
  • aromatic bitters

Add all the ingredients to a Boston Shaker. Cap and shake hard for 20 seconds or so. Pour into a double Old Fashioned glass with one large cube of ice. Dot with bitters. Serve.

*Infusions

To make a cannabis infusion, add 7 grams — or the dosage recommended by your caregiver—of ground, decarbed cannabis to 250 ml (about 1 cup) of a liquor of your choice in a heat-proof mason jar. Do not seal the jar, it could burst. Place the jar in the top of a double boiler on a hot plate or electric stove top.

(Never, ever use a gas stove or an open flame.) Fill the top of the double boiler with enough water to cover the mason jar halfway.

Simmer lightly at around 160ºF (71°C) for 30 to 60 minutes. Use a digital thermometer to keep an eye on the temperature. Alcohol flames just over 170ºF (77°C), so pay close attention to the job at hand, and don’t go running out for a pizza. Plus, a low heat will keep evaporation to a minimum.

Let the mixture cool, strain it through a fine-mesh strainer lined with cheesecloth, then funnel it back into the empty liquor bottle. Top up the bottle with the remaining un-infused liquor until it’s back to a volume of 750 ml. This ensures that the THC will be dispersed throughout the infusion. Your infusion is now ready to use in your handcrafted cocktails.

Warren Bobrow, a.k.a. The Cocktail Whisperer, is the author of four books, including his latest: Cannabis Cocktails, Mocktails and Tonics.

– See more at: http://thefreshtoast.com/drink/5-post-election-cocktails-need-right-now/#sthash.krGzDYBm.dpuf

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.