Marijuana Cocktails? South Florida Distillers wants to make Florida’s FIRST Cannabis-Infused Rum!

 

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South Florida Distillers co-founder Joe Durkin (right) with Cannabis Cocktails, Mocktails, and Tonics author Warren Bobrow during the 2016 Rum Renaissance Festival in Miami.

According to New Jersey-based mixologist, author, and “cocktail whisperer” spirit expert Warren Bobrow, cannabis-infused cocktails like Durkin’s Dank & Stormy are the future of mixology, what he expects to become a growing trend as the decriminalization, legalization, and normalization of marijuana occurs nationwide. Bobrow recently met Durkin during the 2016 Rum Renaissance Festival in Miami that took place April 15 through 17, where the two discussed the potential for professional collaboration. “We were talking about cocktails with cannabis infusions and how recipes like mine — mixed with premium liquors — can be a match made in heaven,” says Bobrow. “When you mix marijuana and alcohol together, they play beautifully together.” –

He should know; Bobrow’s most recent work is called Cannabis Cocktails, Mocktails, and Tonics, a 160-page book featuring 75 cocktail recipes that use cannabis. When it hits store shelves June 1, it will be the first of its kind, according to Library of Congress records. “To be clear, I’m not promoting this from the distillers’ level but rather on the bar-tending level — creative bartenders interested in the homeopathic history of cannabis as a medicinal tonic, the same recipes that were being used right up until the 1940’s,” says Bobrow. “I believe, with this book, I’m in the right place to help make history.” Durkin hopes to make history too — as the first Florida distiller to legally brand and sell a cannabis-infused rum. Despite the fact that he can’t promote, bottle, serve, or even make Sour Diesel Fwaygo as such, more than anything else, Durkin says his goal is to open people’s minds to a different — and equally pleasurable — cannabis experience. “From a bottle instead of a bong,” says Durkin. “It’s a great way for people who have never smoked — or don’t want to smoke — to experience all the benefits of marijuana.” While it may seem ludicrous to think the federal regulators will ever allow the two substances to be combined and sold in the same product, the idea actually isn’t that far out there. Right now you can find a bill in the U.S. House of Representatives that would remove marijuana from the Controlled Substances Act, allowing it to be regulated and taxed like alcohol, meaning The Food and Drug Administration would have the same authority over marijuana as it does for alcohol. As the regulatory landscape surrounding cannabis changes, distilleries already skilled at making a quality, cannabis-infused product will have the upper hand, adds Durkin. “First and foremost, I’m an advocate for legalizing marijuana,” says Durkin. “I believe that — in the next 5 to 10 years — cannabis will be a federally regulated substance and — like Warren — I see an opportunity to make an innovative and delicious product, while also making history.”

 Published Author of four books on mixology. Bar-man. mixologist. world traveler, Niche Imports Brand Ambassador for Mezan Rum.

 

http://drinkwire.liquor.com/post/marijuana-cocktails-south-florida-distillers-wants-to-make-floridas-first-cannabis-infused-rum

The Mezzrole Recipe!

https://bevvy.co/cocktail/mezzrole/luhy

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.

Mezzrole_Cocktail_blog_title

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.

This recipe calls for Greenish Cocktail Cherries.

  • 4-6 Greenish Cocktail Cherries
  •  0.5 oz (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend
  •  Handful of crushed ice
  • 1 oz (30 ml) bourbon whiskey
  •  Aromatic bitters
PREPARATION
  1. Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth.
  2. Continue to muddle for 30 seconds to combine the flavors.
  3. Cover with the crushed ice.
  4. Top with the bourbon, then dot with aromatic bitters.
  5. Don’t have two; one should be more than enough.

GREENISH COCKTAIL CHERRIES!

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.

Text reprinted with permission, c/o Fair Winds Press, an imprint of Quarto Publishing Group.

  • 1 bottle (750 ml) of bourbon whiskey
  •  8 grams of decarbed cannabis
  •  2 pounds (910 g) pitted fresh cherries
PREPARATION
  1. Infuse the whiskey with the cannabis following the instructions on page 34.
  2. Place the pitted cherries in a large mason jar, then cover with the infused whiskey.
  3. Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily.
  4. Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do.
  5. Use as called for in cocktails and mocktails.

The Dramatis Personae

The Dramatis Personae is my Cocktail Whisperer’s riff on the Vieux Carré, the classic New Orleans cocktail. My version calls for belly-friendly Creole bitters, and uses Calvados, or apple brandy, in place of cognac. Sound like an unusual cast of characters? It gets better. Enter a spritz of Infused Absinthe, stage right.

Finish the Dramatis Personae by pouring a little Infused Absinthe into an atomizer or spray bottle, and topping the drink with just a whiff of the medicated spirit. When you’re infusing your absinthe, try an Indica strain like Mr. Nice. It’s earthy and sweet, with pungent aromatics that enhance the aniseed and herbal notes in the absinthe.

Text reprinted with permission, c/o Fair Winds Press, an imprint of Quarto Publishing Group.

  • Marijuana smoke, to flavor
  • Ice
  • 0.5 oz (15 ml) rye whiskey
  • 0.5 oz (15 ml) sweet vermouth
  • 0.25 oz Calvados
  • 3-4 dashes Creole-style bitters
  • 2-3 dashes aromatic bitters
  • Spritz of infused absinthe
PREPARATION
  1. Before you fill your mixing glass with ice, turn it upside down and burn some cannabis under it in order to fill it with smoke.
  2. Turn it right side up, and immediately fill it three-quarters full with ice (now you’ve made smoked ice!).
  3. Add all the other ingredients except the absinthe, and stir fifty times.
  4. Strain into a pre-chilled glass, and finish with a spritz of Infused Absinthe.

     Dramatis Personae.
    Dramatis Personae.

https://bevvy.co/cocktail/dramatis-personae/muhy

Marijuana Mixology: 3 Classy Cannabis Cocktails from Warren Bobrow

Noted mixologist and marijuana enthusiast Warren Bobrow has combined his two passions into one fantastic book that’s sure to be a fixture on the shelves of hedonistic cannaphiles everywhere.Cannabis Cocktails, Mocktails & Tonics contains 75 recipes for all types of fantastic drinks subtly infused with THC. Beyond his classy options for inebriation, Bobrow shares considerable knowledge on the origins of healing tonics and how alcohol-based cannabis tinctures were once a vital ingredient in the apothecarist’s pantry.

Chapters include basic instruction on infusing alcohol, preparing tonics, shrubs and tinctures, and then using these base ingredients to infuse afternoon liveners, after dinner drinks, warming beverages to chase away the chill and cooling beverages to soothe the brow. If you’ve ever wanted to learn how to infuse cannabis into absinthe, make marijuana simple syrup or add THC to a cocktail cherry, look no further than this indispensable volume.

Creating a diverse supply of cannabis-infused milks, tinctures, oils, syrups and shrubs allows a mixologist to add a new dimension to craft cocktails, which Bobrow describes as “an alternative means for dispensing the medicine that’s incredibly intriguing.” In-depth instructions on infusing cannabis into various types of liquors emphasize safety in preparation and while imbibing. Plenty of mocktail recipes for different types of THC-infused drinks offer opportunities for those seeking an alternative method of inebriation to completely substitute cannabis for alcohol.

“Less is more,” Bobrow cautions, relating tales of his own overwhelming experiences that led him to cut back the levels of alcohol in this collection of drink recipes, aimed at finding a harmonious balance between bud and booze. Bobrow’s foolproof tip for a come-down cocktail involves a “glass of freshly squeezed lemon juice and chewing three peppercorns,” which helped him feel much better after an enhanced evening at Disneyland went way too far up “Space Mountain.”


Some cannabis cocktails use a tincture to deliver the right THC dose.

An authority on cocktail history, legend and lore, Bobrow explained, “as I started experimenting with bitters, I realized you can add balance and depth to a craft cocktail and have it be healing at the same time.” Aromatic bitters were traditionally used to treat an upset stomach, and their curative qualities pair well with cannabis.

A “shrub” is a fruit-infused syrup made by combining fresh berries or preserves with some type of vinegar and sugar to preserve seasonal flavors and incorporate them into cocktails. Bobrow’s Quick Strawberry-Balsamic Cannabis Shrub steeps ground, activated cannabis with strawberry preserves and white balsamic vinegar to create a sweet sensi syrup for use in drinks like Dr. Bamford’s Mystery Mocktail, a concoction of shrub, seltzer, bitters and mint described as a “sophisticated and refreshing warm weather apertif.”

Cannabis-infused milks find their way into a variety of coffee drinks, while a THC-infused maple syrup adds psychedelic sweetness to a Maple Syrup Sazerac, and cannacoconut oil adds a sweet sensi note to Bobrow’s version of a mimosa, dubbed “If It Keeps on Rainin’, Levee’s Goin’ To Break.”

Each drink is elegant, idiosyncratic and full of subtle nuances, with every consideration taken into account, such as the size, shape and flavor of the ice cubes, as well as the shape of the glass holding your tasty beverage. Marijuana mixology is indeed an elevated art form, one that comes with ice made of coconut water, smoked ice cubes, spritzes of THC-infused absinthe and cannabis-infused cask-aged blended Scotch whiskey topped with a greenish cocktail cherry, garnished with a pot leaf.

Welcome to connoisseurship on a whole new level.

The marijuana mixologist favors not only handmade craft liquors from small producers using organic ingredients, but also the finest cannabis flowers.

“You don’t want to use schwag weed to make your infusions,” Bobrow explained. “You want to use the very best things you have at your disposal.”

Preferring skunky, citrusy OG Kush, Blue Dream and Pineapple Kush, Bobrow says that beer hops and cannabis are so closely related that “there’s no reason why you can’t use them interchangeably.”

A dedicated cannabis enthusiast and hardcore Deadhead, Bobrow isn’t worried about damaging his reputation in the mainstream mixology world. To the contrary, he’s excited to be able to embrace his passion and finally do what he truly loves.

“I’d much rather sit and smoke a little grass than drink any day,” Bobrow said. “When you do what you love, you won’t work a day in your life.”

When you get home from a day of hard work (or not), reward yourself with the exquisite experience of a perfectly crafted cocktail enhanced with just the right amount of cannabis. Bobrow recommends pacing yourself and drinking no more than one cocktail per hour, since the point is to balance the cannabis and alcohol, not to go overboard.

Dramatis Personae

The Dramatis Personae is my cocktail whisperer’s riff on the Vieux Carré, the classic New Orleans cocktail. My version calls for belly-friendly Creole bitters and uses calvados, or apple brandy, in place of cognac. Sound like an unusual cast of characters? It gets better. Enter a spritz of infused absinthe, stage right. Finish the Dramatis Personae by pouring a little infused absinthe into an atomizer or spray bottle and topping the drink with just a whiff of the medicated spirit. When you’re infusing your absinthe, try an Indica strain like Mr. Nice. It’s earthy and sweet, with pungent aromatics that enhance the aniseed and herbal notes in the absinthe.—Warren Bobrow

Ingredients:
Marijuana smoke, to flavor the mixing glass
1/2 ounce (15 ml) rye whiskey
1/2 ounce (15 ml) sweet vermouth
1/4 ounce calvados
3-4 shakes Creole-style bitters
2-3 shakes aromatic bitters
Spritz of infused absinthe
Ice

Before you fill your mixing glass with ice, turn it upside down and burn some cannabis under it in order to fill it with smoke. Turn it right side up, and immediately fill it three-quarters full with ice. (Now you’ve made smoked ice!) Add all the other ingredients except the absinthe and stir 50 times. Strain into a pre-chilled glass, and finish with a spritz of infused absinthe.

The Mezzrole Cocktail

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.—Warren Bobrow

Ingredients:
4-6 Greenish Cocktail Cherries (see book for recipe)
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

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.

A Bloody Good Remedy

Have you ever had a Bloody Caesar? It’s the Canadian take on the classic American brunch time eye-opener, the Bloody Mary, and it contains one unusual ingredient: clam broth. (If you’ve ever had Manhattan clam chowder, you get the idea.) And it’s startlingly delicious. The best part of A Bloody Good Remedy, though, is that it’s alcohol-free, so you won’t have to deal with a banging head on Monday morning. It’s lightly medicated, too: you simply prepare your tomato-clam mixer, toss it over ice, and then add a few drops of your favorite cannabis tincture. Try one that you’ve infused with Blue OG. Its blue-fruit notes and crushed-woodchip scent are a lovely, if unexpected, partnership with the saline flavors of the clam broth and the spicy tomato base. Oh, and go nuts when it comes to garnishes, the weirder and wackier, the better.—Warren Bobrow

Ingredients:
6 ounces (180 ml) store-bought tomato-clam mixer, chilled (or, your favorite Bloody Mary mix combined with 1 ounce clam broth)
No more than 2 teaspoons (10 ml) of your favorite cannabis tincture
Assorted garnishes, such as olives, cherry tomatoes, celery sticks, lemon wedges, fresh chiles, an entire smoked herring or even fried chicken pieces

Fill a glass with ice. Add the mixer, followed by the tincture, and stir gently to combine. Strain mixture into glasses. Garnish as much and as creatively as you like!

(Photos Courtesy of Fair Winds Press, an imprint of Quarto Publishing)

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

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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.”

Mamont Vodka Debuts At Two Of The Hippest Spots In The Hamptons!!

Memorial Day weekend marks the unofficial start of summer in the U.S. and for New Yorkers that means heading East to escape the city heat and enjoy the historic seaside towns and swanky social scene.  I was ecstatic to go to the Hamptons for the first time this season to partake in the festivities.  One of the weekend’s most coveted events was the AVENUE on the Beach magazine kickoff party where Mamont Vodka made its debut at the hottest new restaurant KOZU, a restaurant by day and nightclub beach house by night.

Guests nibbled on flavorful ceviche and sushi rolls from KOZU’s Japanese/Peruvian menu while mingling to the eclectic tunes on the outdoor patio.  To beat the heat, mixologist Warren Bobrow was busy concocting Siberian Surf specialty cocktails that included Mamont Vodka, Fruitations Grapefruit Syrup, and Pechaud’s Bitters.  I loved the drink’s refreshing aroma and others couldn’t get enough of the Siberian vodka either as they lined up to experience the smooth flavor and admired the massive ice sculpture on display.

FullSizeRender-6

Ceviche at Kozu
Ceviche at Kuzu

Also on hand at the event was Blushington, the professional makeup application service, which was offering attendees fresh makeup touchups to ensure they looked picture perfect for the occasion.

After the bash at Kozu, I headed to the northern tip of Long Island in Montauk where trendsetters gathered to celebrate the holiday weekend at another hotspot, The Surf Lodge where New York City nightclub Goldbar had its pop up bar located. The venue was jam packed with gorgeous models in boho chic fringy dresses and sky-high wedges, while the men had button down shirts and shorts reminiscent of Polo ads.

To create even more of a summer atmosphere, beach scenes were projected on a large indoor screen of one of my favorite childhood comedy films, Back to the Beach with Frankie Avalon and Annette Funicello. Outdoors, patrons took in the views of the coastline and enjoyed the evening while sipping on Mamont Vodka’s Siberian Surf cocktails, one of the sole sponsors of the event.

The collaboration between the vodka and the venue will continue throughout the summer during key holiday weekends, including 4th of July and Labor Day.

SurfLodge
Siberian Surf Signature Cocktail

 

 

Musing on Mamont

I never fully got it about Mamont until I drank it in Moscow. It was there, in the Ministry of Science that I felt the deep inner meaning of Vodka. And I knew at that moment this was one of the worlds best. And I had to share it. 1/2 oz at a time.

Mamont Vodka
Mamont Vodka; Photo by Warren Bobrow.

10 Bar Cart Essentials By Tyler Wisler

The hottest home accessory I can think of right now is a bar cart! It’s all the rage! Why? Because everyone loves a cocktail, and everyone loves an easily accessible cocktail. This functional piece of furniture allows you to proudly display your collection of liquor and glasses, and everything is presented in a way that makes you feel like you’re living in a suite at The Plaza.

The Rosalind Tea Cart is one of my favorite options right now…the perfect marriage of form, finish and function.

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So once you have that perfect bar cart for your space, what exactly should you have on it? What are the essentials? Well, I asked my good friend, Warren Bobrow – a critically acclaimed mixologist and author of several amazing cocktail books – to chime in on the subject.

For a well-rounded bar, he suggests having the following supplies on hand :

  1. A London dry gin, like Boodles.
  2. A botanical gin, like Hendrick’s.
  3. A rye whiskey.
  4. A bourbon for mixing, like Four Roses.
  5. A vodka, like the new Mamont from Siberia.
  6. A bottle of dry vermouth, like Dolin, and sweet vermouth, like Carpano – be sure to refrigerate.
  7. For rum, get a blend, like Mezan XO, and a single batch, like the Mezan Panama 2006.
  8. An orange-flavored cordial, so you can use it in margaritas or gin, vodka and even bourbon-based cocktails.
  9. A fine tequila (and if you’re super esoteric, a bottle of Mescal. No worms though! That just isn’t done.)
  10. A bottle of single malt scotch from India or Japan as a refreshing counterpart to your basic scotch whiskey.

Blog_Apr 2 Whiskey

A selection of cane sugar sodas, tonic – sweet and dry – and some shrub syrups are fun, too. There are also plenty of funky bitters that come in all sizes and shapes and have droppers.

One wild card ingredient is balsamic vinegar! Bobrow confesses that he loves making cocktails with it. He says it adds a certain twang to the drink. A white balsamic can also sit on the bar, as it doesn’t need to be refrigerated.

So now that your bar cart is stocked, what to make? Well, let’s impress your guests with a yummy Manhattan recipe!

  • Fill three quarters of a cocktail glass with ice
  • Add 3-5 oz of bourbon whiskey
  • Add 1 tbsp of white balsamic vinegar
  • Add 1/2 oz of Carpano Antica sweet vermouth
  • Stir 40 times…
  • Strain into a pre-chilled martini glass that has a couple drops of orange bitters, and garnish your drink with a cherry

Now that you have the best cocktails and decor, your home will be the new hot spot in no time. Cheers!

http://blog.livingspaces.com/blog/10-bar-cart-essentials/