TOP SIX NEW SPIRITS BOOKS FOR SUMMER 2016!!

http://www.thespiritsbusiness.com/2016/07/top-six-new-spirits-books-for-summer-2016/7/

Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow – Fair Winds Press

Cannabis cocktail webFor the serious cocktail mixologist or herbal enthusiast, the science and history behind cannabis will make any cocktail a bit more creative. From tonics, syrups, bitters or exotic-infused oil, Warren Bobrow shows readers how to combine cannabis and cocktails for a great afternoon pick–up or after dinner herbal-based drink.

Summer Rum Punch!!

56f111a11a201a5b0aa9ad4f8300b605446ce4ff

Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.

Follow the Rhumb line on your sailing chart and let it take you around the globe.Here also is an intoxicating liquid in your hand.This liquid is as ancient as the early sailors who plied the relentless seas. It is called Rum.

Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.

Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather. Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.And let me tell you from working for weeks aboard a modern boat, it’s really hard work!

The ocean has always held an allure for me.It’s unlike any other place that I’ve ever experienced.I’ve done more than just a bit of sailing.Mostly my sailing took place on a yacht belonging to my family.I can picture her now, about sixty feet in length, displacing 65 or so tons.She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures. It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.

The sea at night (and even in the daytime) can be a very scary place in a storm.As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.Ships are not meant to be docked.They are meant to explore the globe. And to do this they need to go to sea.The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.

That is why sailors kept rum on board their ship.Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck. You’ll know it when it happens.

Rum is hand-held courage for the sailor.f1d5f6018cc91b03bdff752c52eff6f141a4d855

Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.

A daily tot of rum punch might have been made with a preserved fruit shrub.Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.They were mixed with water for purification and also with rum in a rudimentary punch.The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.

Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.The modern day product, Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.

Rum traditionally found its way around the world because it was easy to transport from place to place.And rum is sturdy stuff.It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.

There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.

Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.It’s a win/win for the distiller and the casual drinker alike.

A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.After all, aren’t you worth it?

In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better.That’s a shame- because it doesn’t cost much more to ensure a unique experience.When you take short cuts- well, the overall understanding is cheap.I don’t know from cheap.That’s why my drinks are memorable.They evoke history, one sip at a time.

The Sea Cook
(the cook is the most important person aboard your ship, don’t ever forget that)

Ingredients:

  • 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
  • 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.Cool and set aside
  • 2 oz. juice in each cocktail-
    Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.Cool and set aside
  • ½ oz. Freshly squeezed orange juice
  • ¼ oz. Freshly squeezed lemon juice
  • 1 oz. White Balsamic Vinegar
  • Angostura Bitters
  • Fresh Nutmeg and scraper
  • 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
  • Lime chunk garnish
  • Fresh ice- not stinking of last month’s garlic pasta

    Prep:

  1. Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
  2. Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
  3. Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
  4. Add the Mezan XO Rum and the vinegar
  5. Finally, add the Orange juice and the Lemon juice
  6. Cap and Shake hard for 15 seconds
  7. Pour into two Collins Glasses filled with ice
  8. Float the Oloroso Sherry over the top
  9. Scrape some nutmeg over the top to finish
  10. Garnish with a lime chunk and serve

 

– See more at: http://drinkwire.liquor.com/post/summer-rum-punch#gs.lqKmswQ – Read more at: http://scl.io/0qw7YBH7#gs.MwcUd3k

Summer Rum Punch!!

Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.

Follow the Rhumb line on your sailing chart and let it take you around the globe.  Here also is an intoxicating liquid in your hand.  This liquid is as ancient as the early sailors who plied the relentless seas.   It is called Rum.   

Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.

Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.  As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.  Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather.   Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.  And let me tell you from working for weeks aboard a modern boat, it’s really hard work!    

The ocean has always held an allure for me.  It’s unlike any other place that I’ve ever experienced.  I’ve done more than just a bit of sailing.  Mostly my sailing took place on a yacht belonging to my family.  I can picture her now, about sixty feet in length, displacing 65 or so tons.  She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.  But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures.  It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.

The sea at night (and even in the daytime) can be a very scary place in a storm.  As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.  Ships are not meant to be docked.  They are meant to explore the globe. And to do this they need to go to sea.  The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.

That is why sailors kept rum on board their ship.  Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck.   You’ll know it when it happens.   

Rum is hand-held courage for the sailor.Bobrow_July2016

Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.

A daily tot of rum punch might have been made with a preserved fruit shrub.  Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.  They were mixed with water for purification and also with rum in a rudimentary punch.  The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.

Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.  Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.  The modern day product Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.

Rum traditionally found its way around the world because it was easy to transport from place to place.  And rum is sturdy stuff.  It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.

There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.

Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.  It’s a win/win for the distiller and the casual drinker alike.

A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.  After all, aren’t you worth it?

In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better. That’s a shame- because it doesn’t cost much more to ensure a unique experience.  When you take short cuts- well, the overall understanding is cheap.  I don’t know from cheap. That’s why my drinks are memorable.  They evoke history, one sip at a time.

The Sea Cook

(the cook is the most important person aboard your ship, don’t ever forget that)

Ingredients:

  • 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
  • 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.  Cool and set aside
  • 2 oz. juice in each cocktail-
    Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.  Cool and set aside
  • ½ oz. Freshly squeezed orange juice
  • ¼ oz. Freshly squeezed lemon juice
  • 1 oz. White Balsamic Vinegar
  • Angostura Bitters
  • Fresh Nutmeg and scraper
  • 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
  • Lime chunk garnish
  • Fresh ice- not stinking of last month’s garlic pasta

Prep:

  1. Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
  2. Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
  3. Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
  4. Add the Mezan XO Rum and the vinegar
  5. Finally, add the Orange juice and the Lemon juice
  6. Cap and Shake hard for 15 seconds
  7. Pour into two Collins Glasses filled with ice
  8. Float the Oloroso Sherry over the top
  9. Scrape some nutmeg over the top to finish
  10. Garnish with a lime chunk and serve

One Strong Drink With ‘Cannabis Cocktails’ Author Warren Bobrow!

http://www.foodrepublic.com/2016/06/20/one-strong-drink-with-cannabis-cocktails-author-warren-bobrow/?platform=hootsuite

SECRET INGREDIENT

One Strong Drink With ‘Cannabis Cocktails’ Author Warren Bobrow

TheMezzroleCocktail
The Mezzrole, a Manhattan-style cocktail made with cannabis-infused vermouth, is one of 75 recipes contained in Warren Bobrow’s new book Cannabis Cocktails. (Photo: Glenn Scott Photography)

“What’s in the bottle is not what’s on the label,” says Warren Bobrow, handing me a small apothecary jar of amber-colored fluid. Inside is a top-shelf rum, he says, infused with high-grade marijuana — specifically, a strong indica-dominant hybrid known as Granddaddy Purple. Yet, despite containing such a notoriously aromatic additive, the liquor does not reek of dank weed. There is, however, a noticeable difference in taste: a pleasantly herbal, almost minty, flavor on the tongue.“Isn’t that delicious?” he says.

Bobrow, 55, is the author of several cocktail books, including the highly regarded Apothecary Cocktails. His latest is titled Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations. It’s the first of its kind — a collection of 75 recipes devoted exclusively to marijuanaspiked drinks. And to hear him tell it, the effort brings together two disparate cultural groups.

9781592337347_Cover_PrintSmall-p1aln6408a1gpomdcenjqg11g4s“You have the drinking people who look down on pot, and you have the pot people that look down on drinking,” says Bobrow. “What I wanted to do was get them both to play nicely in the sandbox, and they actually do. And the real fun of it is, not any one thing becomes overpowering. I’m all about balance in my cocktails. They have depth of flavor, they have character.”

We’re sitting outside in the courtyard at Roberta’s, the wildly popular restaurant in the artsy Brooklyn neighborhood of Bushwick. Bobrow has just finished up an on-air appearance for Heritage Radio inside the restaurant’s tiny in-house studio. But the setting is more than merely convenient, it’s apropos. Roberta’s famously hosted a “three-course, two-cocktail weed-heavy tasting menu” chronicled by GQ in 2012. “I really should fire one up just out of basic pretense,” says Bobrow. But we refrain, at least until leaving the premises.

Though America is becoming more tolerant toward marijuana use, with laws in many places changing to reflect that, the issue is much trickier with regards to licensed establishments like bars and restaurants. Bobrow notes that the federal Alcohol and Tobacco Tax and Trade Bureau considers it illegal to infuse alcohol with cannabis, which makes the subject a nonstarter in a commercial setting like this.

WarrenBobrow
Author Warren Bobrow

“You should not do this in any bar,” says Bobrow. “If you do it in a bar, you’re taking a great risk to the liquor license that belongs to someone else. Do it at home. Hang out with people who have cancer, who need medicine. Make them a cannabis cocktail and see the healing that it offers and the pleasure that it offers to someone who’s really sick. That’s why I wrote the book — not for the college student who wants to get his fraternity as blasted as they possibly can on spiced rum punch mixed with cannabis tincture. I know they’re going to do it. This book tells everything. But that’s not the intent.”

Any halfwit can dump a bag of dope into a bottle of hooch and create a very potent potable if he waits long enough. Bobrow’s handsome how-to manual instructs you on ways to treat cannabis like a true cocktail craftsman regards any other valuable ingredient. “I love getting stoned, like anyone else, but I don’t want to drink something that looks and tastes like mold,” he says.

The book suggests ways to infuse cannabis into everything from absinthe and condensed milk to maple syrup and cocktail cherries. It even offers tasting profiles of several popular marijuana strains and recommendations on which strains pair best with which spirits.

Like many culinary-cannabis enthusiasts, Bobrow is a stickler for decarboxylation, a technique to essentially pre-cook the cannabis in order to properly activate its psychoactive and otherwise therapeutic chemicals. The book details two methods to this end: the very fragrant approach of using a basic oven and a less odorous sous-vide option of boiling the stuff in a bag. One trick not mentioned in the book: Bobrow says you can even use a microwave. All you need is a microwave-safe container and an oven bag.

The book also explains how to use lecithin powder, a common supplement found at most health-food stores, for an additional boost in any cannabis-enhanced concoction. “Lecithin is an emulsifier,” Bobrow explains. “It’s also brain food. It’s what your brain is built on.” One tablespoon of lecithin per cup in an infusion “supercharges” the cannabis, according to Bobrow. “It goes from 0 to 60 to 0 to 1,000,” he says.

That said, responsible use is a big emphasis of the book, which repeatedly warns against over consumption and driving under the influence, as well as avoiding the infamously disabling stoner condition known as “couch-lock.”

“I want to see this as a source of healing for everyone,” says Bobrow. “I don’t want to see it just for people who are really, really sick. I want to see everyone find relaxation and comfort in it, and to know that they don’t have to drink 10 drinks to have a good time. They can have one cannabis cocktail and be totally satisfied.”

‘Cannabis Cocktails’ the focus of Morristown mixologist’s book

Thai-Spiced Ginger beer

Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)

, @MIzzoDR

MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different.

Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks.

Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry.

“My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.”

Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.”

Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink.

636008283708586057-060616Bobrow-051

9 ‘Cannabis Cocktails’ the focus of Morristown mixologist’s book Michael Izzo, @MIzzoDR 12:10 a.m. EDT June 12, 2016 636008283682065717-060616Bobrow-078.jpgBuy Photo (Photo: Bob Karp/Staff Photographer) MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different. Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks. Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry. “My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.” Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.” Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink. “Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).” Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book. “I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.” Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes. While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience. “Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.” Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted. “I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.” For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels. “This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.” Still, he hopes readers take his work seriously. “I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.” Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth. The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid. Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1. “A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.” Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works. Go to http://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble. Staff Writer Michael Izzo: 973-428-6636; mizzo@GannettNJ.com Recipe for Thai-Spiced Ginger beer from Mixologist,Buy Photo Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)

“Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).”

Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book.

“I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.”

Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes.

While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience.

“Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.”

Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted.

“I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.”

For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels.

“This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.”

Still, he hopes readers take his work seriously.

“I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.”

Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth.

The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid.

Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1.

“A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.”

Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works.

Go to http://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble.

Daily Record Article

 

How to Craft a Cannabis Cocktail

Mezzrole_Cocktail_blog_title

Image courtesy of Warren Borrow: The Mezzrole Cocktail from his new book Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations

http://www.hopegrown.org/blog/how-to-craft-a-cannabis-cocktail

Drinking healing cannabis concoctions dates back thousands of years.

As early as 1000 BC, a beverage called bhang was prepared in India: a combination of cannabis, ghee (clarified butter), milk and spices, used as an anesthetic and anti-phlegmatic.

Fast-forward to 1839 when W.B. O’Shaughnessy, the first Western physician to take an interest in cannabis, published a report stating that he had found a tincture of hemp (a solution of cannabis in alcohol, taken orally) to be an effective analgesic. He also touted this tincture to be “an anticonvulsant remedy of the greatest value.”

Now, Warren Bobrow, a modern mixologist and author of 4 fabulous cocktail books, has decided to “unleash the power of the early apothecary” in his latest recipe book: Cannabis Cocktails, Mocktails and Tonics, on sale June 1st.

Warren treated us to a sneak preview of a recipe for The Mezzrole Cocktail from his upcoming book. Here’s an excerpt from the book where Warren gives a little background on this particular cannabis concoction:

“I’m a huge fan of Manhattan-style cocktails; they make great aperitifs. This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing. When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.”

How to make The Mezzrole Cocktail:

Ingredients:

• 4-6 Greenish Cocktail Cherries (see page 45) 

• 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend

• Handful of crushed ice 

• 1 ounce (30 ml) bourbon whiskey 

• Aromatic bitters

Directions:

Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough.

The goal is to enjoy a healing, relaxing beverage, not to get wasted. As Warren puts it, “the terminology in this book is healing, not ‘obliteration’.” If you do end up overindulging in tasty cannabis tinctures, Warren swears by this one weird trick: chug a glass of freshly squeezed lemonade and chew on three or four black peppercorns. “I don’t know how it works,” Warren admits, “but it works.”

Bonus Recipes!

If you’re excited to make The Mezzrole Cocktail at home and don’t want to wait until June 1st, Warren has generously provided two more recipes and a method for getting the most out of your cannabis (decarbing) ensuring you have everything you need to make this cannabis cocktail tonight. (Or as soon as you’ve got all the ingredients, if you don’t already.)

How to infuse your vermouth:

(excerpt from Cannabis Cocktails, Mocktails and Tonics)

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 this case, vermouth) 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.

How to decarb your cannabis:

“Decarbing” (short for “decarboxylating”) your cannabis is essential prior to infusing your alcohol if you want to experience the psychoactive effects of the THC and not just the flavor of the herb. If you’ve cooked with cannabis before, you may already be familiar with this technique. Warren’s go-to method involves wrapping your broken up buds in a heat-safe turkey roasting bag (to preserve aroma and flavor), and giving it three 1.5-minute nukes in the microwave, though other methods for decarboxylating include running it through a toaster oven at 240 degrees for about an hour.

How to make Greenish Cocktail Cherries:

(excerpt from Cannabis Cocktails, Mocktails and Tonics)

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

Infuse the whiskey with the cannabis following the instructions on page 34. Place the pitted cherries in a large mason jar, then cover with the infused whiskey. Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily. Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do. Use as called for in cocktails and mocktails.

Enjoy!

Malaprop’s Bookstore 5:30 PM today![Asheville, NC]

May 6, 2016 Book signing with Warren Bobrow at Malaprop’s

Asheville’s own Malaprop’s Bookstore will host a reading and signing at 5:30 PM on May 6th with this well-known cocktail author. Bobrow, known as the “Cocktail Whisperer” among being a notable writer featured in Saveur and many other publications, is the author of three books:Apothecary Cocktails: Restorative Drinks from Yesterday and Today (2013), Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks (2014) and Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs (2015).http://cocktailwhisperer.com

Warren Bobrow_Author Photo

Warren Bobrow is the celebrated author/bar man and mixologist responsible for the forthcoming book, Cannabis Cocktails. This book which takes the tack of healing over being just another stoner book is certain to make some waves in the formerly stoic liquor world.

Warren is a published food writer as well as a mixologist. A long strange trip it’s been. He writes for the “Fabulous Beekman 1802 Boys” as their cocktail writer. (Klaus, The Soused Gnome)Warren has recently written for Whole Foods/Dark Rye, Eater.com, Distiller Magazine, Edible East End, Total Food Service, Tabletop Journal, Beverage Media Group, Leite’s Culinaria and Foodista.

 

 

Rochester Cocktail Revival May 9-15, 2016!!

http://www.rochestercocktailrevival.com/

Countdown 6 days and events are selling out fast, got tickets to your favorite upcoming seminars and parties for the 2016 Rochester Cocktail Revival? While perhaps you should attend all of RCR’s events next week, definitely score tickets to the top picks!

https://vimeo.com/160114555

Stirred, Not Shaken

Friday, May 13th, a new perspective is shown on the cocktails and art inspired by the James Bond series of films. Join Absolut vodka brand ambassador Josh Pearson and George Eastman curator Lisa Hostetler for a presentation and guided tour showcasing cocktails such as the vesper as well as the photographic works of Taryn Simon.

Secrets of the Mint Julep & Sazerac

Few cocktails are as important in American history as the Mint Julep and Sazerac. Join author Robert Moss at the Little Theatre on Sunday, May 15th as he dispels rumors and illustrates the legends that reveal the secretive origins of these inimitable drinks.

Bar Room Battle Royale

The third-annual ULTIMATE BATTLE for Rochester Bartender SUPREMACY!

“Iron Shaker” team competition & “Bar Ninja” speed competition will establish bragging rights and glory for the bar team and bartenders that prove victorious against immeasurable odds.

Ticket includes entry, three cocktails, a spirit tasting and the chance to see this BATTLE ROYALE up close and personal.

M A R K E T  Site A L L   A C C E S S  Pass

Whether you’re attending for “professional” reasons or just ready to tipple, go for the whole shebang & grab a Market Site All Access Pass. The “party-pack” gets you into 4 parties held over the course of 3 days – spirit and cocktail samples from the folks leading the Hospitality Industry with innovate techniques & locally made Craft Spirits.

The Mezzrole Cannabis Cocktail!

The Mezzrole Cannabis Cocktail

The Mezzrole Cannabis Cocktail

The Travel Joint has teamed up with master mixologist Warren Bobrow to bring you some amazing cannabis infused cocktail recipes leading in to the summer. Bobrow, known as the “Cocktail Whisperer serves as the master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition. He has also published four outstanding books including his new release “Cannabis Cocktails, Mocktails, and Tonics” which is available for purchase here.

“I’m a huge fan of Manhattan-style cocktails; they make great aperitifs.
This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing. When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.”

INGREDIENTS

  • 4-6 Greenish Cocktail Cherries (see page 45)
  • 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend (Decarb 1/4 oz (7 grams ) cannabis of your choice at 240 degrees in a turkey roasting bag. If you use a magical butter machine there is no need to grind.  If not please grind fine.  Cool after 45 minutes.  Your cannabis should be dark in color and quite pungent in aroma.  Infuse at 160 degrees for an hour.  Let cool and bring up to the original level with fresh vermouth)
  • Handful of crushed ice
  • 1 ounce (30 ml) bourbon whiskey
  • Aromatic bitters

Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough.

Look for more cannabis infused cocktail recipes from Warren Bobrow coming to The Travel Joint soon.

http://thetraveljoint.com/the-mezzrole-cannabis-cocktail/