Tune the morning of Wednesday, March 14th for this:
Tag: Cocktails
CANNABIS PAIRING
CANNABIS COCKTAILS, MOCKTAILS & TONICS
Combining cannabis and cocktails is a hot new trend, and Cannabis Cocktails, Mocktails & 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 & Tonics!
Cannabis Cocktails, Mocktails, & Tonics
This book, written by ‘The Cocktail Whisperer’ Warren Bobrow, helps even the novice bartender infuse their own simple syrups, shrubs, and more to craft beautiful, delicious cocktails. Not a drinker? No worries, there are also mocktails included, which mimic our favorite flavors but with a cannabis kicker instead of booze. Grab Cannabis Cocktails, Mocktails, & Tonics: The Art of Spirited Drinks and Buzzworthy Libations online and in select Barnes & Noble Stores.
160-Proof Spiked Hot Chocolate
First published in bostonmagazine.com
In our rundown of the best hot chocolate in Boston, a few notable spiked examples made the cut. But should you seek something a little stronger, you’re going to want to head to our favorite bar-ware store, Boston Shaker.
Warren Bobrow and his trusty sidekick, Klaus the Soused Gnome show us how to conjure a mighty strong batch of hot chocolate made with Austrian-made Stroh 160. That’s right, that’s 160-proof rum. Hey, if anyone knows how ward off a winter chill, it’s the Austrians.
Five Cocktails for a party!
I love cocktail parties. Especially ones that give me the opportunity to take my guest’s palates to another level. This little cocktail party served notice that great mixed drinks don’t have Fireball or Tito’s in them. Far from. They take great parts and incredible craft spirits and bring these liquid driven adventures truly to a higher place.
I was given a bottle of Martinique Blue Cane Rhum Agricole recently and I couldn’t think of a nicer way to serve it than with Royal Rose- Simple Syrup of Cardamom and Clove and a bit of seltzer water.
Just over on Mt. Pelee’
Ingredients:
- 3 oz. Clement Bleue Canne Rhum Agricole (100 Proof)
- 1 oz. Royal Rose Simple Syrup of Cardamom and Clove
- 2 oz. Seltzer
- 2-5 drops Lemon Bitters (of your choice)
Prep:
To a cocktail mixing glass filled ¾ with ice
- Add the Rhum Agricole
- Add the Simple Syrup
- Stir well to combine
- Pour into a Collins Glass with ice
- Top with the Seltzer
- Dribble the bitters over the top and serve
The second cocktail took a simple drink known as the gin and tonic and quite literally, raised the bar with thirty different types of gin. The crowd favorite? A little gin in a gorgeous bottle from Scotland named Caorunn. For some reason (well known to those of us who love artisanal gin) the Caorunn has a richer texture and ‘ginny’ character that worked so well with the multitude of tonic waters that I brought with me. Amongst the gins were The Botanist, SW4, No.3., Martin Miller’s Pot Still, Hat Trick, FEW, Nolet, Beefeater, and many others.
Not Just Another Gin and Tonic
Ingredients:
- 3 oz. Gin of your choice (Caorunn was the crowd favorite)
- Lemon Zest (no pith!)
- 5 oz. Cane Sugar Tonic Water- the crowd favorite was Fever Tree Elderflower Tonic (Bed, Bath and Beyond)
- Aromatic Bitters – like Angostura, often used in a “pink gin”
Prep:
- Flavor the glass with the lemon zest then the Angostura Bitters
- Add ice
- Add the Gin
- Top with the Tonic
- Stir and Serve
I’m sure that the third drink is where you want to get going- and that would mean immediately!
The Soda and Cocktail Syrup named Fruitations is where this drink really takes off. I used the brilliant Tangerine syrup and combined it with Mezcal and then finished it off with a Cane Sugar Ginger Beer from Australia named Bundaberg. Brilliant stuff. A wedge of fresh lime and lemon bitters sent this drink further than it has ever been prior. Trust me.
Just up Near Mexico City
Ingredients:
- 2 oz. Mezcal of your choice
- Orange Zest
- 1 oz. Fruitations Soda and Cocktail Syrup (Tangerine)
- Splash Ginger Beer
- Aromatic or Lemon Bitters
Prep:
- Moisten the inside of a rocks glass with the orange zest
- Add ice
- Let cool
- In a Boston Shaker add:
- The Fruitations Syrup
- The Mezcal
- Cap and Shake hard to combine
- Double Strain over the ice filled rocks glass
- Splash of Ginger Beer
- Dot with Lemon Bitters
- Spray the lime wedge over the top
- Serve with a smile
The next drink was my own take on the classic Old Fashioned, and it departs from the classic in one very determined way. I chose to roast several different kinds of oranges in a bath of both Balsamic vinegar and Demerara sugar until caramelized and bubby- about 2.5 hours at 350 degrees covered. The final ½ hour is uncovered to add a bit of darkness to the softly cooked fruits. I then roasted some Luxardo cherries until warmed through and quite soft- about 30 minutes at 350 degrees. Set to cool so you won’t break your expensive crystal with sizzling hot fruit, pricy whiskey and ice!
Not your typical Old Fashioned
Ingredients:
- 2 tablespoons or so of the oven roasted citrus and cherries
- 2 oz. Barrell Bourbon Whiskey- I used unreleased batch #012
- bitters of your choice
Prep:
- Muddle the roasted fruit
- Add the whiskey
- Stir gently
- Dot with bitters
- Serve
The final drink was the easiest to duplicate because once you are able to buy a good quality Absinthe, you’ll be more than ½ way there. Any of the fine Absinthes made by Jade would work beautifully, as would the Lucid line. There is one thing that I must stress. The lack of color is far preferable to the ones with color added. It’s just my preference.
Just a Normal Louche
Ingredients:
- Jade Absinthe
- Drizzle of iced water
- Great Conversation
Prep:
Release the chilled water from your Absinthe fountain slowly and gently into 2 oz. of Absinthe, sip and repeat until sated
Kick Off Summer The Right Way!
Join me June 15, 2017 to kick summer off the right way!
http://artintheage.com/events.php
116 NORTH 3RD ST. PHILADELPHIA, PA 19106
And a gorgeous recipe for a Louis Armstrong’s Way cannabis fizzy.
I’ve made my living for the better part of seven years in the liquor space. With that said, I’ve noticed some real changes in that traditional world of intoxicants over the past year or so. After being tolerated for a few years, the large liquor companies are having serious misgivings about being too friendly with the cannabis family. Perhaps this is because the ongoing stigma that hovers just over the periphery in every illicit transaction outside of the “three tier system.” You see, the liquor industry has been permitted to print their own tickets since Prohibition, under the watchful gaze of the government. Taxation is a powerful determinate with broad reaching implications.
Read More at; https://thefreshtoast.com/drink/why-cannabis-cocktails-get-a-bad-rap-when-they-are-so-wonderful/
Louis Armstrong’s Way Fizzy
(makes 2 drinks and a bit more)
4 oz. Clement Rhum Agricole “Canne Bleue”
½ oz. Freshly Squeezed Lemon Juice
1 oz. Freshly Squeezed Orange Juice
1 oz. Fruitations Soda and Cocktail Syrup- Tangerine
½ lime cut into chunks
4 oz. Ginger Beer Soda (sugar cane based, never corn syrup based)
Angostura
To a Boston Shaker: Fill ¾ with ice. Add the Rhum Agricole and the Fresh juices. Add the Fruitations Syrup. Cap and shake hard until frosty. Muddle the lime in a rocks glass or two. Add a couple cubes of ice. Pour over the contents of the Boston Shaker. Finish with about 2 oz. of the Ginger Beer Soda over the top of each glass. Stir. Dot with Angostura. Serve.
Come meet me in Albany!
I will be signing books at the Savoy Taproom!
Bartender Journey!
Drink Maple
- 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
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!