I’ve created the cocktails for the Architectural Digest Home Design Show in NYC!!!



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Marys & Mimosas at the AD Home Design Show 2013

When? Thursday, Mar 21 @ 10:30am – 12pm (EST)
Where? AD Home Design Show Pier 94, 55th Street and 12th Ave – New York City

PLEASE JOIN US FOR OUR THIRD ANNUAL #MARYSANDMIMOSAS TWEET UP TO CELEBRATE THE OPENING OF THE #ADSHOW2013 ON THURSDAY, MARCH 21, 2013

SPONSORED BY SUBZERO:


“Sub-Zero Wolf presents their latest and greatest design and cooking innovations as well as a chance to win your very own cocktail reception and gourmet dinner for 10 guests in the luxurious Sub-Zero Wolf showroom in NYC.  Details to follow at the Show.”

CATERING BY :

 


Please join us for all the buzz and excitement that comes with meeting your digital, social and print media peers to kick off the show. This year’s event is held in the show lounge which is designed by Fendi Casa.


HOW TO REGISTER FOR THE EVENT AND YOUR PRESS CREDENTIALS: 

Please RSVP on Twtvite AND contact Alexandra Zwicky at Alexandra@NovitaPR.com or 212-528-3160 with your name, media outlet and twitter handle so that we can have your press pass ready for you. 

Let’s kick of the 2013 show in style and get the design dialogue started.

We hope to meet and tweet with you there!


Corrected Coffee? Absolutely!

Corrected Coffee
Posted by Warren Bobrow in Interior Design
19
May

It’s been a rather difficult week this week. First of all I have withdrawl. Last week I was in my element. I was correcting the coffee for the thirsty folks at the VIP/ The Daily Basics Mixology tent.

What is corrected coffee? Corrected coffee is coffee with a kick. And I was the man to provide it.

There wasn’t anyone during the entire event at Brimfield who wasn’t offered a corrected coffee. There is something to be said for this kind of mind eraser/mind opener. After all, at 7 or 8 in the morning, when the coffee is hot, there is ample time to correct the cup in your hand, to augment it, make it better, make it stronger, make it dangerous. Make each mug with PASSION!

I know how to do this. After all, I’m the Cocktail Whisperer!

Corrected Coffee

Each recipe will completely twist your mind, your friend’s and perhaps their friend’s as well. But for this exercise, each recipe serves two persons. Danger Level 5 out of 5! (so be careful)

2 mugs of freshly brewed coffee (try to make it yourself. Starbucks doesn’t count)

4 shots of Snap (USDA Certified Organic Ginger Snap Liqueur)

2 shots of Tenneyson Absinthe

1 shot of Fernet Branca

Bitter End Mexican Mole’ Bitters

Freshly whipped cream

Preparation:

Whip your cream, whip it good, I say whip it… (apologies to DEVO)

Add two shots of the Snap into each mug

Add the coffee to each mug

Add four drops of the Bitter End Mexican Mole’ Bitters to each mug

Top with fresh whipped cream. If you have those imitation cans, shame on you!

Sip and try not to drink too quickly, there’s plenty of time to sleep later in the day…

Cardinal Gin and.. trouble= a Friday Cocktail for Modenus

 

Warren Bobrow’s Cocktail Hour: The Cardinal Gin Mind Liberator

Gin has percolated deeply into my dreams as of late. I’ve been dreaming about a perfect Gin and Tonic that I enjoyed down in Charleston, SC during the recent Wine/Food Festival. There wasn’t very much of it, Gin can be very dangerous in hot weather.

There is something about being in the humidity and saline tinged air that drives a thirst for aromatic, crisp, thirst quenching and pleasing cocktails. In the ninety- degree weather, a refreshing Gin and Tonic became more than just a sum of the parts. This Gin and Tonic was exactly what I thirsted for. The cocktail had tonic water, nothing fancy, Schweppes served in little bottles (nice touch) and the size of the cocktail, was one of those little tasting glasses, just enough to whet my whistle. I was sated quickly, enough to find out more about this very delicious Gin.

Cardinal Gin is a new brand to the market. I like to try to discover passion in my spirits writing. It’s important for me to help the craft distiller with the brainpower and passion about what it takes to launch a distillery. I can visualize their dream and though the application of the myriad of Social Media, get their name out there in ways they never thought possible.

Flavor is the major determinate. You don’t go into the spirits business to make something that tastes like someone else’s product. It’s all about individuality and American ingenuity!

Cardinal Gin for example is all about flavor. The Company is named SAS- Southern Artisanal Spirits. I like that, the name of their company is catchy and memorable. They are located in the foothills of the Blue Ridge Mountains on King’s Mountain in North Carolina.

Their ingredients are all organic- a major plus in my mind. I’ve always made an extra effort to seek out producers who use organic methods.

Sure they’ve won some awards- big ones. But a Gin shouldn’t just taste good to the judges; it should also taste good to me. And in that tent, down in Charleston, in the ninety- degree heat, a Gin and Tonic made with Cardinal Gin was as satisfying as the first time I ever tasted Gin as a boy. My sip said FLAVOR!

I suggest trying to find some. You can buy it down South and I think they will be in the Northeast before long. The packaging is really fantastic with the bright red cardinal bird etched into the glass, visible from the front- but you don’t drink the bottle. The flavor is reminiscent of cream, freshly cut flowers and toasted citrus.

I’ve tasted many Gins, but none like this one.

Gin is becoming my go/to for real flavor- I suggest trying some soon on the rocks with a chunk of blood orange or… try this cocktail (below)

 

A Quite Twisted Cardinal Gin Mind Liberator Cocktail (serves two)

Ingredients:

Botanical Gin (Cardinal, Bulldog, Hendrick’s, Martin Miller)

Solerno Blood Orange Liqueur

Lucid Absinthe

Charred Lemonade- griddle lemons then juice into lemonade sweeten to taste with Royal Rose Syrups (your choice)

Perrier Sparkling Natural Mineral Water

Angostura Bitters

Preparation:

Griddle Lemon rounds until charred, juice them and strain you’ll need about 8 oz total so get to work!

Add Simple Syrup like the one from Royal Rose (use your choice of flavors)

2 Shots of Botanical Gin

1 Shot Solerno Blood Orange Liqueur

1 Shot Lucid Absinthe

Fill cocktail shaker 1/3 with ice

Add liqueurs and three shakes of Angostura Bitters

Shake and double strain into low champagne glasses (coupe’)

Finish with a splash of the Perrier Sparkling Water and a home cured cherry!

Martin Miller’s Gin. (you could say that I’m a BIG FAN)

 

Warren Bobrow’s Cocktail Hour – The Gin Twist

3
Feb

 

Martin Miller - hotelier and maker of Martin Miller's London Dry GinMartin Miller – Bon viveur and maker of Martin Miller’s London Dry Gin via www.luxist.com

 

I’m sitting in front of the fireplace right now. Also in front of me are over 15 bottles of Artisanal Gin. My new favorite is the London Dry Gin from Martin Miller’s Gin. This is truly exotic stuff. The London Dry is in a low, squat bottle. Upon opening the handsome bottle I detect immediately the scent of cucumbers. Not just any cucumber but an especially aromatic variety. This Gin doesn’t need to be mixed- it’s got all the stuff right inside. I’m absolutely blown away by the softness of the nose- coupled with that unmistakable aroma of the cucumber. I got to thinking- when was the first time that I smelled this quality of Gin? Hendrick’s does a cucumber scented Gin that I like, very much. This Gin from Martin Miller is a very sophisticated and dare I say sensual slurp of liquid pleasure. The cucumber is right there in the foreground. You cannot miss it. I’m almost shocked by the depth of the vegetable aroma and flavor. White flowers follow up immediately- those little tobacco flowers. Then the attack of herbs and spices come quickly into view. The initial distillation happens in England. The blending occurs in Iceland with pristine glacial water as the adjunct. I’m just blown away by the finish- it goes on and on and… on .

I thought I introduce a new cocktail to Modenus this week. Gin and Citrus come to mind. Charred grapefruit juice, Maraschino Cherry liquor and a chiffonade of Thai Basil. What? Fresh herbs in a drink? Why not?

To make this cocktail you must be ready to take your palate to another place. In this case, the drink is Martini-like but not a Martini. Sure it has Vermouth, but Carpano Antica is the Sweet Vermouth (instead of dry) and there is the slightly charred grapefruit bringing up the rear.

I love working with great ingredients and you should too!

The Gin Twist

Makes two invigorating cocktails for whatever you desire at the end of the day.

Ingredients:

Martin Miller’s London Dry Gin

Carpano Antica

Cucumber chunks

Bitter End Thai Bitters

Lime hunks

Grapefruit chunks

Fresh mint

Seltzer water like Perrier Pink Grapefruit

Chiffonade of Thai Basil

Preparation:

To a cocktail shaker filled ¼ with ice add some charred grapefruit. (sear grapefruit segments in a sauté pan until nice and colored on all sides, then muddle with fresh mint and the cucumber, lime and grapefruit chunks until they release their essence about 3 minutes or so. Add to the shaker the Carpano Antica Vermouth (about a shot) Roll the Thai Basil into a cigar shape, and then slice on the bias to release the aromatic oils. Add to the shaker.

Add the Martin Miller’s Dry London Gin and the Maraschino Liqueur. ( 1 shot)

Shake and strain into a coupe’ glass and garnish with a flamed peel of orange peel. Top with a home cured cherry. Add a splash of seltzer water to finish.

Slurp away to a freezing cold and wet spring in old England.

Walking Buddha

Warren Bobrow’s Cocktail Hour: Tropical enlightenment with the Walking Buddha Cocktail

Cocktail Whisperer Warren Bobrow whisks us away to warmer climates with this week’s cocktail.

Cocktail inspiration comes from the internet- driven media as well as my twisted sense of my often enlightened self. This morning I was reading the “Tweets” from my friend Patti Clauss. She linked and re-Tweeted a recently published journey in Eater Magazine involving Anthony Bourdain, eating and drinking his way through the streets of San Francisco. I love Tiki bars, especially the ones in San Francisco. They are a fantasy for the mind and the body. It’s funny to me how drinking rum in tropical vessels just seems to evoke a dreamy sensibility that is all things San Francisco.

One of the quotes in Anthony Bourdain’s article struck me as the perfect name for a cocktail “Walking Buddha”.  This cocktail is Tiki in derivation and it tips the hat to all the great Tiki bars in the land.

On this blustery cold morning in Morristown, NJ, I offer you a hint summer for your glass. Stay warm and dream of the tropics!

The Walking Buddha Cocktail

Makes two rather enlightening cocktails!

Ingredients-

Few White Whiskey

Ron de Jeremy Rum

Royal Rose “Rose” Simple Syrup

Charred in a cast iron pan then freshly squeezed – Lime, Grapefruit and Tangerine juices (Essential!)

Bitter End Thai Bitters or Angostura Bitters and a bit of chopped hot pepper

Coconut Water Ice (Essential!) -please find the recipe below-

Preparation:

Fill a cocktail shaker ½ with regular ice

Add 2 shots each Few White Whiskey and Ron de Jeremy or your brands of choice

Add 4 Tablespoons of Royal Rose “Rose” Syrup

Peel the citrus of all white pith (it’s very bitter) and segment. Char in a cast iron or your choice of pan, cool then juice

Add the Freshly squeezed juices, about 1 shot of each one

Add 1 tsp of the bitters

Shake and strain into two short Rocks glasses with roughly crushed coconut water cubes, garnish with a tangerine slice

 

Coconut Water Ice– To an ice cube tray, fill with sweetened coconut water and freeze overnight

warren bobrow sipping a tropical cocktail

http://cocktailwhisperer.com

Twitter: https://twitter.com/#!/warrenbobrow1

Danger- The Veritable Mind Eraser!

 

Warren Bobrow’s Cocktail Hour – The Veritable Mind Eraser Cocktail

Writing about Rum comes easily to me because my late step-father was very fond of Rum. He and my mom owned an ocean going yacht and it made for a comfortable passage from island to island in the search of fine food and most importantly cooling rum cocktails. It was a nice adventure!

The two meals I looked forward to the most on our day trips from island to island were lunch and dinner. Lunch because sailing all morning in the blistering heat develops quite a hunger and thirst, and dinner because after hard sailing all day, the meal could start with a refreshing rum beverage and finish the meal with something quite extraordinary. I say extraordinary because the islands, being British or French had open trade agreements with Cuba. As everyone who has tasted Cuban Rum knows, it has a very unique Terroir and character.

Recently I have been experimenting with the Ron de Jeremy Rum. This Rum is very smooth with a long finish. It tastes very similar in the mouth to the historic Rums of Cuba.

Francisco “Don Pancho” Fernandez makes this Rum taste like his old country with sweet notes of vanilla sugar and citrus blossoms bursting into bloom with every sip.

It’s just about the closest thing I’ve tasted here at home- that tastes like the rum we used to mix into Painkillers down in the islands.

So I leave you with the Very Twisted Cocktail Whisperer version of the “pain” cocktail that I cannot say the name of in the hot sun.

This drink makes 2 veritable mind erasers, fact- that is the name of the cocktail:

The Veritable Mind Eraser Cocktail

To a cocktail shaker muddle fresh pineapple, orange and tangerine chunks that you’ve previously seared lightly in a sauté pan until crispy and “charred”

Add some ice to the shaker, about ¼ full

Add some coconut milk (sweetened) to the fruit. Use about 2 shots

Add some coconut water (sweetened) to the milk and the fruit. Use 1 shot

Add 4 Shots of Ron de Jeremy Rum

Shake

Crush some coconut water ice- you know, freeze coconut water in an ice cube tray overnight then crush…

Fill tall glasses ½ with this special crushed ice

Pour the Rum/Citrus mixture over the top

Garnish with a scraping of fresh nutmeg

Garnish with a hunk of grilled pineapple

DANGER!!!!