7 Easy Ways To Make Any Cocktail You Make Taste Better Well, almost.

I’m a firm proponent of craft cocktails. But with that said, not just any cocktail is worthy of the label, “craft.” Just like not every spirit is really craft when it says so on the label. For all intents and purposes this should be your rule of thumb. According to the American Distilling Institute, which is the go/to for all thing that are craft in the United States, a spirit may qualify as a craft spirit if and only if they produce fewer than 52,000 cases of that spirit per year in their own distillery. So not to confuse you, this means 52,000 cases of a spirit distilled under their own roof qualifies.

READ MORE HERE AT THE FRESH TOAST

Stonington Harbor Yacht Club Event

Stonington Harbor Yacht Club Event

Single Malt Scotch Tasting

Saturday October 21, 2017 5:00 PM – 7:00 PM

A Virtual Cruise to the Isle and Highlands of Scotland- A Single Malt, Scotch Whisky Tasting

Back by popular demand, Warren Bobrow, noted international judge, journalist and food writer, the “Cocktail Whisperer” will share his knowledge of Single Malt, Scotch Whisky. From the Isle to the Highlands, you will taste 12 different Scotch whiskies, from the bland to the beautiful. From the bottles that you can buy anywhere to something special from his own stock. Warren will have us tasting the difference between the stuff your father drank and the fine bottles we should be drinking!

The cost per person will be $35.00 for tasters. Accompanying tea-totalers and designated drivers will be admitted free. This tasting is limited to the first 30 members and their guests to register.

This is sure to be an educational and memorable event.

The tasting will be followed by a Scotch themed dinner at the club. Have your kilts pressed and dust off your bag- pipes for a wonderful evening.

CHECK OUT THE DINNER MENU!!

Musings on Whiskey

My influence for writing Whiskey Cocktails is one of a most circuitous nature. Whiskey has rough and tumble roots for me. Initially I looked at whiskey as something that was rough and harsh across my palate. I wasn’t a whiskey fan until a couple of years ago. Rum was more my forte, I was a rum judge for the Ministry of Rum in 2010. I also wrote about food, and, of course wine. It’s very tough to make a living being just one more voice in the room of food writing or even wine writing.

READ MORE HERE AT WHITE MULE PRESS:

Triibe: A Marvelous Spirit Welcome To Many Recipes

TriibeThe Reformed Spirits Company, makers of the World Renowned, Martin Miller’s Gin has created a crystal clear, uncolored, ‘Irish Cream’ liqueur that is mesmerizing in mouthfeel, quality and overall finesse. What they have created, using Irish Malt Whiskey, is a bourbon, chocolate, milk punch without any caramel color added at all. In fact, what they have done is rectify an authentic spirit base with a plethora of marvelous flavors that say rich and creamy in the glass without a drop of artificial color to further confuse the consumer with layers of provenance that just doesn’t exist.  

READ MORE AT TOTALFOOD.COM

10 Questions with Warren Bobrow

Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!

1. How did you get involved with the world of cocktails and spirits?

Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.

READ MORE HERE AT THE MAGICAL BUFFET.COM

Mixologists Share Their Best Cannabis-Infused Cocktails

by Zoe Wilder

Without cannabis, drinks are basic.

Whether you’re hosting a soiree, brunching with friends, or planning a romantic dinner, these three alluring alcohol and cannabis-infused libations by guest contributors (and epicureans)  Elise McRobertsRabib Rafiq, and Jason Eisner will set the tone for the occasion. Since mixing cannabis and alcohol can be synergistically intoxicating, it’s wise to consume responsibly and control your dose. Some recipes call for cannabis-infused liquors and tincture, which can be difficult to find yet simple to make at home. To help, reference this recipe for Green Dragon, break out your Magical Butter machine or pick up a copy of Warren Bobrow’s Cannabis Cocktails, Mocktails & Tonics where you can dive a little deeper into the sea of D.I.Y. cannabis tinctures. Now who’s ready for a drink? 
Photo credit: Povy Kendal Atchison/The Cannabis Kitchen Cookbook​
Read More At Merry Jane

Dawn To Dusk Drinking: Madeira, Hamilton and Betsy Schuyler

Dawn To Dusk Drinking: Madeira
Warren Bobrow (Leica M8)

Back in time- way before Alexander Hamilton was mortally wounded on the Weehawken Cliffs, defending his perceived honor- the young officer served under General George Washington.  He was posted to the winter headquarters of the Continental Army in Morristown, NJ.  It was in this quaint village that Hamilton met with the young Betsy Schuyler. He made his intentions clear- and married her. All would have been well and good if it wasn’t for the vast quantities of potent fermented spirits that were poured down the gullet from dawn to dusk rendering even the stoutest gentlemen into a blithering idiot by late afternoon.

Read More At Forbes Magazine

Warren M. Bobrow: Author/Barman/Cannabis Alchemist

Here’s The Perfect Cocktail To Bid Adieu To Summer

Perfect Cocktail

The FreshToast, Julien Perry

For many, Labor Day weekend signals the last hurrah. The end of summer. The beginning of fall. The start of a new school year. For the rest of us, it signals another reason to drink.

 Thankfully, author and cocktail maestro Warren Bobrow, a good friend of The Fresh Toast, has created a cocktail that will give summer a proper sendoff, along with your sobriety.
 The cocktail, which Bobrow calls “Syncopation,” is anything but sweet. If you didn’t get the memo, we are done with sweet summer drinks. “Our palates call out for depth, balance and flavor,” says Bobrow. “With a little help, it will be fall in the glass.”
Syncopation
  • 2 oz Mezan XO Jamaican rum
  • 4 oz coconut water
  • 2-3 dashes Peychaud bitters – bright red in color
  • Splash seltzer
  • Fresh mint
  • Coconut water ice (frozen coconut water)
DIRECTIONS
  • Add coconut water ice to a tall glass
  • Add coconut water
  • Pour Mezan over the top
  • Add Peychaud’s
  • Slap mint (to release the fragrant oils) and garnish
  • Serve

If you drink a few too many of these, Bobrow has just the cure — New Orleans style. It’s a milk punch that could not be quicker to pull together. Here’s what you do: mix together equal parts brandy, simple syrup, vanilla, heavy cream, milk, ice, and nutmeg. Shake. Serve. And then remember that your hangover is proof that you lived up the last days of summer like someone who was  never going to see the sun again.

PLEASE READ MORE @ https://thefreshtoast.com/drink/heres-perfect-cocktail-bid-adieu-summer/amp

Jersey Spirits Distilling Company: Real Craft Spirits from NEW Jersey

I’ve always admired the craft spirits entrepreneur. The person who does something with his or her hands that doesn’t involve pushing a pencil across a desk for their entire career. Distilling is one of those fine arts. It’s possible to be a great distiller but to lose focus on the art of business. A micro-distiller must be more than just a distiller- they must be focused on sales, marketing, science, art, customer service and of course, just putting the time in doing what they love.

Jersey Spirits Distilling Company, located in typically “Jersey-style” commercial office park set just a few miles from thundering routes 46 and 80.  They are hand distilling tasty, award winning spirits one drop at a time.  Founded in 2005 by a tight group of passionate Jersey residents, this Jersey-centric distillery may not be on everybody’s radar just yet.  But don’t let that stop you from discovering something that is quite delicious and surprisingly well made. From the gleaming tasting room with a little history of distilling in New Jersey on the walls to the tenaciously designed distillery, this is an extremely impressive operation.  They are a distillery mind you, their license says that no food is prepared here aside from some Pepperidge Farm Goldfish crackers-a cheese driven compliment to their communicative spirits.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/06/jersey-distilling-real-craft-spirits-from-new-jersey/#22f9c39b6c88

Cedar Ridge Distilling: Whiskey

It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey

Warren Bobrow

Grandpa Melvin’s Hands  (Leica M8)

It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.

There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’  Depending on many variables, this Angel’s Share can be pretty expensive or just about right.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/01/its-iowa-and-corn-means-craft-cedar-ridge-distilling-whiskey/#149b700b703c