Tag: Ron de Jeremy

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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

https://cocktailwhisperer.com

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

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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!!!!

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Extractions of Seasonal Citrus Fruits in Cocktails

Happy New Year all!  I’ve been experimenting with citrus as of late- but instead of the usual juice it and forget it- the cast iron pan (over there) has made a new dimension to my drinks.

What?  A cast iron pan?  How do you mean?

I like the charred flavor of citrus fruits.  But how?

Clementines are seasonal.  As are blood oranges.  Grapefruits are gorgeous at this time of year.  Sure, they are great juiced, but why not heat up your cast iron pan to almost smoking, peel your citrus and throw it into the pan.  Char the citrus and set aside to cool.

Use your juicer.  What?  You don’t have a juicer?  Run down to Williams-Sonoma and buy one! 

Photo: Warren Bobrow (Leica M8-Summicron 50mm F2)

Tequila is one of my favorite mediums to work with.  As is the new wave of “Botanical” Gin.

My first cocktail- named aptly the “Essence of Simplicity” cocktail is just that.

Ingredients:

2-3 grapefruit peeled

sprig of mint

Bitter End Moroccan Bitters

4 shots of Casa Noble Tequila

Preparation:

Heat your cast iron pan to sizzling hot

Char the grapefruit segments until nicely browned on all sides

Juice the segments and strain

Add Casa Noble Tequila to a cocktail shaker filled 1/2 with ice

Add one medicine dropper of Bitter End Moroccan Bitters to the shaker

Add the juice of the charred grapefruit

Shake!!! Shake!!! Shake!!!

Strain into a short rocks glass with a sprig of mint as garnish…  Slurp and enjoy!

The next cocktail combines blood oranges juice, lime juice, and clementine juice in a punch-like concoction that includes Cava from Spain, Conjure Cognac and Ron de Jeremy Rum.  “The Long, Smooth Rum”

It’s aptly called the “Hedgehog’s Revenge”

Ingredients:

Blood Oranges

Limes

Clementines

Preparation:

Take about three each, peel away the bitter pith and char in your cast iron pan. Set aside to cool.

Juice the citrus fruits

To a cocktail shaker, add 1/2 with ice

Add 2 shots of Conjure Cognac

Add 4 shots of Ron de Jeremy Rum

Splash of Cava (Spanish Sparking Wine)

Add about 6 oz of the charred juices

Shake and strain into two Champagne flutes

Top with a splash of Cava

Sip carefully!

This Cocktail uses Botanical-style Gin.  What is Botanical Gin?  Quite simply, it’s Gin that tastes like something!  Most of the Gin on the market today has very little flavor.  If it said Vodka on the label- you’d be 1/2 way to a hangover by now!  My friend Laura Baddish sent me some samples of a lovely Botanical Gin named Bulldog.

This is Gin with GUTS!  It stands up to citrus faster than you can say “Gin with juice”  which is the basis of this little drink.  It’s more of a long drink than a mere shot.

You can also use- if you can find it… The new Gin named FEW from the mid-western part of the USA.  It’s remarkable stuff and it reminds me of White Whiskey in the nose… (More to follow on this one)

The More to Follow Cocktail is just that.  You want more- to follow!

Ingredients:

Blood Oranges- Charred in the cast iron pan

Home cured cocktail cherries

Fresh Mint

2 Shots of Bulldog or Few Gin

1 Shot of Carpano Antica Sweet Vermouth (or your choice)

1 Medicine Dropper of Bitter End Jamaican Jerk Bitters

Preparation:

Muddle the cherries and mint together in a cocktail shaker

Add some ice- how much?  Not much.

Add the Blood Orange juice

Add the Gin

Add the Carpano Antica

Add the Jamaican Jerk Bitters

Shake and strain into a tall Collins glass with a couple cubes of ice and one of your home-cured cherries.