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

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

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

Weed Recipes: Top 10 Best Cannabis Cookbooks

I’m so very honored!

Edibles are a fun, convenient and covert way to consume cannabis, whether for recreation or medical purposes. Edibles are yummy treats infused with marijuana, that deliver the medicinal and psychoactive ingredients to your system without having to smoke anything. They can take the form of anything from brownies to borscht, with the help of infused oils like cannabutter. You can make savory cannabis foods like spaghetti, sweet treats like cookies and candies, or even drinks like cocktails and marijuana tea. If you want to get started making your own edibles at home but do not know how, don’t worry – there is a cannabis cookbook out there for you! In this list we will go over our top 10 favorite edibles cookbooks, featuring recipes for all tastes, budgets, and skill levels. You will find omnivorous and vegan treats, sweet and savory, complex recipes and some that take as little as five minutes to prepare.

If you want a more in-depth look on how to make cannabutter and other cannabis oils, check out our How To Make Pot Brownies post where we cover all of the steps. Make sure to follow all local laws when growing, processing, or eating your cannabis!


1. ‘Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations’ by Warren Bobrow

'Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations' by Warren Bobrow, best weed cookbook, marijuana cooking

One of the newest ways people are enjoying cannabis is by combining it with cocktails and mocktails. This is especially popular at dinner parties in the any states where cannabis has recently become legal for recreation. But, with a strong taste and a particular method of infusion necessary, beginners may not know how best to make cannabis cocktails. This book has a collection of 75 cannabis drink recipes by “The Cocktail Whisperer” Warren Bobrow. It also includes a full history of cannabis as a social and medicinal drug. You will find recipes not only for cocktails but for shrubs, bitters, butters, oils and even coffee, tea and milk-based drinks for the morning hours. This is a really fun book for anyone who loves drinks and cannabis.

Price: Kindle $2.99 Hardcover $17.57

Buy Cannabis Cocktails, Mocktails and Tonics here

READ MORE AT: http://heavy.com/garden/2016/06/weed-recipes-top-10-best-cannabis-cookbooks/

 

STROH SNOWPUNCH

HOT DRINKS WITH STROH

http://www.stroh.at/en/recipes/hot-drinks/stroh-snowpunch/

STROH SNOWPUNCH

A DELICIOUS ALTERNATIVE DRINK TO THE CLASSICAL PUNCH WITH STROH

INGREDIENTS

  • 2 cl STROH Rum
  • 250 ml milk
  • 2 table spoons brown sugar
  • 100 ml whipped cream
  • ground cinnamon

PREPARATION

  • Heat the milk in a pot.
  • Add the sugar and melt it.
  • Beat the milk with a whisk.
  • Fill in a cup and add STROH rum.
  • Garnish with whipped cream and ground cinnamon.

Tasting and Book Signing in Stone Ridge NY!

Please join my friend Brendan Edwards and myself for a tasting and book signing, Saturday August 26, 2017 from 2 – 7 pm  at Stone Ridge Wine & Spirits Inc  3853 Main Street, Stone Ridge, NY 12484

I’ll be conjuring up a lovely cocktail called “You’re Talking About Memories” with Royal Rose Simple Syrup of Saffron and Mezcal ~  Shaken, of course.

Brendan will have Mezcales De Leyenda Organic Mezcals and Tanteo Infused Tequilas – Jalapeño and Chipotle!

Cocktails, neat, education and an all around excellent, Agave filled Saturday afternoon!

For more information, go to:

http://www.mezcalesdeleyenda.com/

https://www.tanteotequila.com/

https://www.facebook.com/events/119849275333021/?ti=cl

 

5 Superb And Refreshing Summer Drinks Containing Grapefruit

5 Superb And Refreshing Summer Drinks Containing Grapefruit

And as an extra bonus, cannabis!

refreshing

Photo by Flickr user Wine Dharma

When the temperature rises above 90 degrees for what seems like days on end. When the swamp that is slowly running down your back makes a beeline for your brow- burning on the way down… you know that it is time for a refreshing little cocktail. One that smacks of tart and slightly acerbic flavor- a touch of smoke- a hint of sweet- the peel of citrus, the oil of grapefruit. I think I known what I love to drink is none other than the Hemingway Daiquiri. Here are five riffs on the classic Hemingway mind eraser. Two have medical grade Cannabis in the mix- I’ll suggest the strains too.

Decarbing is essential to my method of making cocktails that have the good stuff in them. THC. I don’t work with CBD, so please- don’t ask. I know nothing of it- and quite frankly think most of it is a shameless money grab. Hemp is rope, building materials, cosmetics- not carefully crafted cocktails made with non-commercial spirits. I’ve been pretty clear on this one from day one. I suggest looking at that snake-oil (CBD) being dripped into your gin and tonic then ask what exactly is this going to do? Absolutely nothing- because the product has nothing psycho-active in it. My late step-father was always dismayed when he couldn’t buy Hemp lines for his yacht. He’d say- cut a piece and smoke it.

A Successful Tale

A Successful Tale 
We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!

‘Meet the Distillers Happy Hour’  With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“Meet the Distillers Happy Hour”
With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.

On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!