Categories
Reviews

Wild Ginger Brewing Company – Hard Soda Indeed!

The Wild Ginger Brewing Company approached me through their PR wanting me to review their new line of alcoholic craft soda.  It’s not my usual topic, I try to stick to craft spirits, the craft soda business is much different.  It’s more akin to craft beer.  I don’t write about beer at all.  It’s just another language!

wild

Imagine my surprise and delight when four ‘hard’ sodas of various alcohol by volume from 4 – 5% arrived at my door.  I love craft soda, the kind without alcohol… it used to be one of my topics a while back.  Anyhow this lineup of colorfully cartooned cans were waiting to be tasted.  With the craft beer boom, top quality beers are being canned in colorful, artist attended vessels.  These are no exception with a funky sense about them.

The first one that I opened was the Wild Root Original.  Smacking of herbs and good old fashioned Root Beer goodness, this is as close to what I remember from my boyhood, when my father would put some of his Haig and Haig in my root beer to keep me quiet.  It was a good representation of the buzz anyhow.  I remember it all these years later in a sip.  And what a delicious sip it is.  The Wild Root is chock full of spice as well.  It’s brilliant with large ice and fine bourbon whiskey- like the Barrell Bourbon #010 version that should be out any day now.  It’s that good.

 

The Wild Sit Russ Original.. with a snarling dog on that brightly festooned label was my least likely to enjoy, yet one of the ones that tastes the most true to form.  The label reads alcoholic citrus soda, there’s that snarling dog and all I can think about is Mezan XO Rum.  Smacking of herbs, spices, an element of tonic from the citrus oils- this wild soda is screaming for funky, dunder laden rum that only can come from Jamaica.  No other place in the world makes rum like this and no other soda should taste quite the same.  I don’t always recommend mixers with this rum, but the Wild Sit Russ Original (who was Wild Sit Russ I wonder, oh, no matter) it’s good soda.  Great with Mezan Rum.

 

The Wild Docta’ Original Rock and Rye is way too sweet for me, but with that said I mixed some really amazing barrel aged Rum from Barrell Whiskey with a splash of this ‘rock and rye’ type soda.  It dried out the sweetness immediately.  It’s more of a millennials drink than I’d like to admit.  They’d love it to no end. With that Barrell Rum, it’s so far over the top that I’m heading for a Hemmingway Daiquiri right now.   I’m not a big sugar in drinks fan.. Mark my words on that.

 

The Wild Ginger Original Ginger Beer – Alcoholic, like the other three soda pops is a thing of rare beauty.  There is an underlying element of spice that swirls around my tongue.  It’s a bit sharp, but the bubble spins in an undulation that is gratifying and bold in every spin around my mouth.  There is alcohol in there, you cannot miss it.  This element warms as quickly as it pours down my throat.  I’m charmed immediately and my palate calls out for something to deepen the spice element of the slurp.  I chose a bottle of the Mezan Guyana Rum.  This rum, distilled at the Diamond Distillery is a thing of rare beauty.  The Ginger Beer mimics the funky elements of the Guyana Rum, the smoke and char from the barrels and the sweetness from long aging in hot climes.  To mix this rum would normally be a sacrilege, but I have good feelings about this alcoholic soda.  Try it.  Let me know.

 

In conclusion, all good stuff, probably too good for the marketplace.  The funky can art is creative.  It’s a Millennial product.  Flashy.  Bold.  The soda is pretty darned good; I’d like to say that they will be used as a mixer.  A fine mixer at that.  Best of luck to them!  Cheers!

 

The Wild Ginger Company is doing a fine job.

 

Categories
Tasting Notes

Barrell Bourbon Batch 009

BATCH 009
BATCH 009

Straight Bourbon Whiskey

Distilled and aged in Tennessee and Kentucky

Crafted and bottled in Kentucky

112.10 proof cask strength bottling

Aged for 13 years in Char #4 American white oak barrels

Mash bill: 74% corn, 18% rye, 7% malted barley

FLAVOR NOTES

Neat

Appearance: Broiled apricot orange at the core and resplendent warm gold at the edges.  Sunlight reflecting off of burnished copper flashes across the surface leaving iridescent streaks with each swirl.

Nose: Slowly roasted exotic fruits like kiwi, coconut, and Satsuma orange swirled with smoked bergamot tea.  Herbed brown butter dripping over toasted brioche and northwest cherry

Palate: Lively and amusing across the palate, the mellow warmth makes this bourbon easy to enjoy.  Future sips touch all parts of the palate with broad strokes of thick clotted cream.  The glow of the 112.10 proof lurks just out of sight, a welcome but not distracting figure.

Finish: Oven dried stone fruit jam with a hint of citrus oils leads to Caribbean spices.  The multi-minute finish is reminiscent of sweet buttered carnival corn.

With a few drops of water

Bright sarsaparilla gives way to gooey apricot bread pudding fresh from the oven topped with rum soaked raisins.  Each taste leaves almond oil sticking to the back of your tongue.  The cool water spreads nuance and sophistication throughout each pleasurable sip.

Tasting Notes by Warren Bobrow, The Cocktail Whisperer

Categories
Books Reviews

Zen and Tonic; Book Review

http://books.wwnorton.com/books/detail.aspx?ID=4294990157

Zen and Tonic: savory and fresh cocktails for the enlightened drinker

Zen and Tonic is a lovely confection of a book, seemingly happily penned by the talented author, Jules Aron. The book is printed beautifully, reminiscent of Art Nouveau in appearance. Crisp and healthy is her mixology mantra, as each recipe encourages gleeful imbibing! Vibrant photography frames this carefully produced book.

Review by Warren Bobrow(@warrenbobrow1[twitter])
Zen and Tonic mech.indd

Categories
Articles Books Interviews Recipes

A Conversation with Author Warren Bobrow Plus Cannabis Cocktail Recipes!

We hear a lot about cannabis edibles, but what about pot potables? Warren Bobrow’s new book, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzzworthy Libations (2016, Fairwinds) is now the definitive work on the topic. Beautifully produced and filled with lots of gorgeous full color photography, the hard cover book would make an excellent gift for all your toking and imbibing friends.

The publishers knew what they were doing when choosing Bobrow, master mixologist and creator of the popular Cocktail Whisperer blog, to tackle this topic. What follows is a collection of elegant artisanal marijuana infused drinks. Even better, Warren gives you the building blocks you will need to create your own liquid cannabis concoctions too. Not only will you learn to infuse all your favorite liquors, but also popular drink mixers like simple syrup, milk, cream, coconut cream, and maple syrup. He even teaches you how to make marijuana infused cocktail cherries!

“I tried so hard to make a difference by writing the first book on the topic,” says Bobrow. “I learned a lot while doing. I experimented on myself. It wasn’t always pretty. But I learned. I hope to change the way we do things. My drinks are delicious.”

Bobrow is a stickler for details, which in turn makes his cannabis cocktails drinkable pieces of culinary art. Quality ingredients and artisan techniques are emphasized throughout the book, right down to pairing the proper strain for each drink in order to maximize the cocktail’s full flavor potential. Bobrow is not trying to disguise the flavor of marijuana in his drinks, rather he uses it to actually enhance the flavor of his cannabis cocktails.

I recently had the chance to ask Warren Bobrow some questions about his new book and the controversial topic of Cannabis Cocktails. Here’s what he said.

Interview with Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics
Cheri Sicard: What inspired you to combine cannabis and alcohol?
Warren Bobrow: I work in the liquor space, but I prefer cannabis for the feeling I get. I’m not a fan of being drunk, so I hardly drink any longer. I’ve always been fascinated by healing, in its many forms. I grew up on a biodynamic farm in NJ that belonged to my family, so folk healing was always nurtured. I always enjoyed science and found the experimentation enlightening!

Cheri Sicard:. Why does alcohol make such a good carrier for marijuana?
Warren Bobrow: Alcohol works! And it tastes good. And my cocktails absolutely rock the house!! And you do get stoned!! No bullshit cbd oil made from hemp in my drinks thank you!

 

Cannabis Cocktail: The Future is Uncertain and The End is Always Near
Cannabis Cocktail: The Future is Uncertain and The End is Always Near

 

Cheri Sicard: What advice do you have for people who are new to imbibing with the combination of both alcohol and cannabis?
Warren Bobrow: Don’t drive. Go slow.

Cheri Sicard: Do you have any special insider tips for those infusing alcohol for the first time?
Warren Bobrow: No open flame! Don’t be that person that blows up your home. I’m serious!!!!! Also, go low and slow. My recipes are geared for holistic healing. Not recreational. I don’t want to send the wrong message, nor make a play for the stoner set. That’s not my game. So healing should be the mantra. Take the Thai food principal. Start with a little spice and add more as you need it. Same thing with cannabis and alcohol.

Cannabis Cocktail: The Future is Uncertain and The End is Always Near

http://www.cannabischeri.com/recipes/cannabis-cocktail-recipe-future-uncertain-end-always-near/

Cheri Sicard: Do you have any words for the critics who think one “intoxicant” is bad enough, now we are encouraging two”?
Warren Bobrow: Drugs are bad. Alcohol is bad. Breathing underwater is bad. Eating fast food is bad. Yelling fire in a crowded theater is bad. My late father, when he learned I wrote a book about cannabis cocktails disowned me. That’s bad too. More? I get angry about the liquor people vilifying cannabis and the cannabis people vilifying liquor. I not so secretly think that they should be together. And guess what? They are delicious together!

Honey Duke Relaxer – Marijuana Boba Tea
Honey Duke Relaxer – Marijuana Boba Tea

 

Cheri Sicard: What is your personal favorite marijuana cocktail and why?
Warren Bobrow: My favorite cocktail invokes New Orleans and it’s the Vieux Carre. I take absinthe from Lucid and infuse it with about 1/2 oz of Tangerine (a sativa strain) and mix it with Barrell Bourbon whiskey and finish it with some Peychaud’s Bitters for good gastric health. It’s served icy cold, always stirred, never shaken, with a nice slice of orange zest always cut with a paring knife, never a peeler.

Cheri Sicard:. Who is the target audience for you new book?
Warren Bobrow: People who are interested in craft cocktails and alternative ingredients like bitters and shrubs. Those who appreciate craft cocktail ingredients and handmade, delicious concoctions that offer a high level of flavor in each sip. Ages 21 and up, endgame.

Cannabis Cocktail: Honey Duke Relaxer

http://www.cannabischeri.com/recipes/cannabis-cocktail-marijuana-boba-tea/

Cannabis Cocktail – Potato Head Blues
Cannabis Cocktail – Potato Head Blues

 

 

 

 

 

 

 

 

Cannabis Cocktail – Potato Head Blues

http://www.cannabischeri.com/recipes/cannabis-cocktail-potato-head-blues/

– See more at: http://drinkwire.liquor.com/post/a-conversatioSample Cannabis Cocktail Recipes from Warren Bobrow’s New Book Cannabis Cocktails
– See more at: http://drinkwire.liquor.com/post/a-conversation-with-author-warren-bobrow-plus-cannabis-cocktail-recipes#gs.eCVjtok – Read more at: http://scl.io/LOiZN6wi#gs.eCVjtok

Categories
Events

Mamont Vodka Kicks Off in NYC

/http://www.beveragemedia.com/index.php/2016/03/mamont-vodka-kicks-off-in-nyc/

Empire Merchants hosted Niche Import Co. for the kick-off of Mamont Vodka in New York City. International Brand Manager Tamara Mazur led the sales division through the story of Mamont as they tried the Siberian vodka. Acclaimed author and mixologist Warren Bobrow was also in attendance serving up cocktails with Mezan Rum.

Tamara Mazur led the sales division through the story of Mamont Vodka

Warren Bobrow mixed up a variety of cocktails using Mezan Rum, one of the products in the Niche spirits portfolio

Categories
Articles Recipes

Morning Cocktails With Coffee Liqueurs

Warren Bobrow

It’s never easy to drink cocktails in the morning, unless of course you are correcting your coffee on a weekend. Correcting?  What’s that all about? With the explosion of micro-roasting and micro-distilling there was bound to be a combination of the two cultures.  Hipsters and just plain folk have long combined a bit of lubrication to their morning Cuppa Joe by correcting it with hard liquor.  There is always a place in our collective memory for taking the chill off the morning, or putting courage in the heart of a sailor lashed to the wheel in a storm.

Enter the world of coffee liqueurs. These liqueurs, far removed from the corn sugar augmented, caramel colored and artificially flavored ‘science-class’ concoctions of the 70’s are serious stuff.  They show the quality of the micro-roasted coffee clearly should you choose to drink them on their own.  You might enjoy sipping coffee liqueurs in a classic cordial glass- or perhaps you are like myself- and enjoy the best; in my opinion of course- coffee roasted in NYC since 1907. That is an all-day beverage that I can wrap my fist around. Porto Rico Importing is that brand of coffee that goes in my cup.  A shameless plug, perhaps for their brand (full disclosure: they don’t give me free coffee)- but this is my go/to for flavor. 

coffee liqueursWhen researching an article on American brandy, coffee, coffee liqueur and rum- why not combine all of them in my breakfast. I mean cocktails. I am not usually confused by all this because coffee is the one beverage that goes from morning to night with ease, either hot, iced or served as a base component in my simple, yet aromatic craft cocktails.

There are many ways of using coffee liqueurs in a craft cocktail. First of all I brew the coffee.  Unflavored is my best suggestion.  If you have a coffee grinder, use it with whole beans.  I’ve found that the French Java- with its smoky overtones works best against alcohol.  Fairly priced something like nine dollars a pound, you cannot easily break the bank with this one. I’d freshly grind the coffee beans and make the coffee strong in a French Press.  Always boil your water from cold and let it rest for a few minutes (to taste) for your base ingredient.  You can cold brew it overnight for extra depth as well.  Keep hot or chill to your taste.

They know a thing or two about coffee liqueur in Hawaii and the Koloa Coffee Rum is no exception to the rule of coffee being an enjoyable beverage throughout the day.  From morning to night, this carefully crafted slurp adds more than just refreshment to their already brilliant Hawaiian rum crafted from local cane, bursting with pools of natural sugar.  Simple is the guidance that I suggest for this rum.  The coffee is already delicious- you don’t have to do too much to this rum, woven from Kauai Coffee® and pure Hawaiian Cane sugar.  I like to float it on top of my steaming cup in the morning or for a nightcap.  You can even start a long drink with the Koloa rum at the bottom.  It’s easy to look good with great ingredients!

 Bepi Tosolini, the fourth generation, Italian spirits distiller is bringing their Arabica based coffee liqueur to the USA and with it a taste of Italy.  This vanilla tinged base- woven with soft caramel notes and a long, multi-minute finish is memorable when poured over a Caffè Corretto, which is no more than steaming espresso with a shot of liqueur (or grappa) floated over the top…  Coffee on Espresso?  It’s amazing served steaming hot at the end of the meal- the last flavor on your palate before calling it a night.  Italy in your mind and your belly!

Seattle Distilling Company, located in the veritable ground-zero for hipster coffee roasting techniques- is particularly adept at weaving their brilliantly extracted, local- Vashon Island Coffee Roasterie Orca Blend.  Seattle Distilling believes in purpose, from the grain to glass approach to distilling.  I’m pretty sure that the distilled spirits direction is the perfect combination of smoke to char to roast to sweet to tangy in this mix.  All in one easy to enjoy liquid, which should be your glass.  I’ve found that the perennial favorite, the humble Mocha, built with chocolate syrup, the SDC Coffee Liqueur and salt tinged seltzer water is the Pacific Northwest version of a Manhattan Special.  In this case, this drink is certainly from another parent.

Brandy?  Where does that come in?  Are they all the uncertain varietals in pint bottles that are located next to cheap, flavored whiskey at your local package store?  Absolutely not and I ignore that segment completely.  Raising the quality bar is what is hot right now in American Brandy.  From Germain-Robin in California comes a delightful and well-priced brandy named Millard Fillmore.  Named after the former president of the USA, Mr. Filmore was certainly forgotten by history.  But just like the man- I’m just charmed by this brandy, not because it is inexpensive, but because it is made with the finesse which venerable brands like Germain-Robin brings to your glass.  Sure you can drink it straight up, but I like mine in a coffee drink.  Try adding a tablespoon or more in a float, over your favorite roast of coffee. Or splash some over some vanilla gelato and espresso.  You are in for a sophisticated treat. 

Down in Virginia, Catoctin Creek is building their Distiller’s Reserve Brandy and it’s a magnificent beast.  Brandy from Virginia you might say.  What is that?  Well the Virginia wine world is the unsung hero of the wine scene and how better to experience this terroir then by distillation.  Copper Pot Still chemistry is honed to delightful perfection drop by drop. There is a magnificent depth and softness to the distillate- rested for a time, until it is deemed ready to enjoy by the distillers.  You can make brilliant Brandy Alexander’s with this historically correct brandy.  No more than a couple splashes of dark simple syrup, some heavy cream (whipped just right) a splash of yesterday’s coffee (my way) and that delightful Catoctin Creek Brandy, shaken with ice with some freshly scraped nutmeg to finish?

Oh my!

Breakfast, Lunch and Dinner in your cocktails is made simple with coffee, coffee liqueurs, and brandy.  Try them, interchange them and enjoy them with moderation and responsible drinking of course!

Categories
Events

Barenjager tasting!!

I am doing a Barenjager tasting right now at

Winelegend – 277 Eisenhower Pkwy – Livingston  NJ  07039

Come join the fun!

barenjager

http://www.winelegend.com/

Categories
Events

Fun things coming!

klaus-hemponair-photo-shoot
Klaus and his Hemponaire Photoshoot!

http://thehemponair.com/

Categories
Interviews Podcasts

A talk with the author. (ME!)

Categories
Interviews

Meet the man who wrote the book on Cannabis cocktails

The age of cannabis cocktails has arrived—and if you ask writer and spirit brand ambassador Warren Bobrow, author of Cannabis Cocktails, Mocktails, & Tonics, it’s been a long time coming. The “Cocktail Whisperer,” as he has come to be known, has been experimenting with cannabis tinctures and infusions for decades, and is one of the first to publish a book detailing his recipes. And while many still view marijuana as an incorrigible vice, Bobrow’s is a much more academic and, at times, spiritual fascination.warren-bobrow-crop-web-690x460

Who is the Cocktail Whisperer?

Like most people in the cocktail industry, Warren Bobrow’s story is a bit of a meandering one. Originally trained as a saucier, his career began with a dish washing job at a restaurant in the seaside town of York Harbor, Maine. He eventually worked his way up to an executive chef position before turning south, starting his own fresh pasta business in Charleston, South Carolina in the late 1980s.

“Then we had Hurricane Hugo, and I lost everything,” he explained, rather matter-of-factly. “I moved back to New Jersey, where I was born and raised, and got a job that paid the bills and allowed me to save and have all the nice perks that go with that.”

They told me that America wasn’t ready for it yet, and I think in many ways they still aren’t.

What followed was a 20-year stint as an executive assistant in the banking industry, a job he mostly couldn’t stand. “I didn’t belong in the corporate world—everyone told me so, but I wasn’t listening,” he said. “I made good money and it was tough to leave. But eventually, I lost my job, and I had to figure out what the heck I was going to do.”

Bobrow had always been interested in writing, but by his own admission he didn’t know the first thing about it. Thanks to a connection through his previous employer, though, he got his first chance to prove himself in 2009.

“So I started writing about food and wine, which were the things I was comfortable with. I came across a magazine out in San Francisco called Served Raw, and they gave me a chance to write for them—but they couldn’t afford to pay me anything. They were founders of Amazon or something and they still convinced me they couldn’t afford it,” he laughed. “But it didn’t matter because I started creating things, making drinks.”

He ingratiated himself with the magazine’s editors, and eventually earned himself the moniker of Cocktail Whisperer. “When the magazine went out of business—you know how publications come and go—they gifted me the domain cocktailwhisperer.com, and I still use it today. I think it’s a fitting name, because I try to speak to ingredients from a melodic and nostalgic point of view.”

A Modern Apothecary

The craft cocktail movement was well underway by the time the Cocktail Whisperer came to be, but Bobrow found himself drawn to a relatively unexplored corner of the industry’s history: the apothecary shop. Not always the most reputable businesspeople (hence the archetypal “snake oil salesman”), these early pharmacists nevertheless played an important role in the development of many ingredients and recipes we take for granted today.

The Mezzrole Cannabis Cocktail

The Mezzrole Cocktail, via Cannabis Cocktails, Mocktails, and Tonics. Used with permission, c/o Fair Winds Press.

“My grandfather was in the patent pharmaceutical business. He made drugs that were sold in pharmacies all over the world. The colognes and aftershaves made him a wealthy man, but the over-the-counter pharmaceuticals made him a real fortune.”

Perhaps his most famous product was Geritol, an iron supplement that was cited for false advertising that “amounted to gross negligence and bordered on recklessness,” according to the FTC. “He always referred to it as selling ice to eskimos,” Bobrow recounted wryly.

It was, at least in part, this family connection that first piqued his curiosity about history of apothecaries. Rather than attempting to validate what was a pretty clearly unethical business, though, Bobrow has always viewed patent medicines as a manifestation of a much more ancient practice: traditional folk medicine.

His first book, Apothecary Cocktails, explores a number of turn-of-the-century recipes and ingredients that have left a mark on popular drinking culture, as well as the contemporary bars that have sought to revive them. But even back then, cannabis as a cocktail ingredient was squarely on Bobrow’s radar.

The Good Old Days of Cannabis Cocktails

“When I wrote my first book, Apothecary Cocktails, I wanted to include cannabis in it, because it has such a long and storied history as a pharmaceutical. But my publisher wouldn’t let me. They told me that America wasn’t ready for it yet, and I think in many ways they still aren’t.

These substances were used for years, and it was only because of the ‘drugs are bad’ movement that they’ve been erased from history.

As public opinion and the political landscape shifted over the last half-decade, though, he began to feel that the time was ripe for an in-depth exploration of the intersection between cannabis and alcohol—long-time bedfellows in the form of tinctures and infusions in the medicine cabinets of yesteryear.

“I was doing a book signing for my third book, Bitters and Shrub Syrup Cocktails, at the New Orleans Pharmacy Museum a while back. At the same time, they were doing a presentation on cannabis in the early pharmacy. I had my entire book written for me, right there!” he said, laughing. “The trick, though, was getting my publisher to even consider it.”

Bobrow got in touch with his editor, who informed him that the publishing house was actually considering a cannabis project for future release. He scrambled to put together a book proposal in three days, and to his delight, they accepted it.

The Culinary Side of Cannabis

One of the things Bobrow wanted to develop was a guide to the flavor profiles of different strains of cannabis—after all, the research that goes into drink development these days is far from trivial.

“I wanted to make drinks that were approachable from a flavor standpoint. You have things like Fernet-Brancawhich is so popular these days, you have all these amari and herbal digestifs on the market, and even vermouth is hot again. Those are all great for introducing people to cannabis as a cocktail ingredient, because they’ve paved the way for strong, herbal flavors in drinks.”

But unlike alcoholic ingredients, he also had to consider the different psychoactive properties of each. “For example, I tried infusing Absinthe Edouard with a high-quality indica strain. It created this wonderfully lucid, translucent feeling. It also makes a great Absinthe Frappé,” he said, chuckling.

“In the book, I describe a series of strains and give tasting notes, like someone would taste whiskey. The idea was to make a guide that would be useful for a cocktail bar, and talk about the interplay between different flavors and psychoactive effects.”

Not Just for the Stoners

One of the biggest challenges when it came to writing Cannabis Cocktails, though, was figuring out how to make it accessible to a wider audience than the typical stoner crowd. “What I wanted to present was a different take on healing, like the early apothecary,” he explained. “These substances were used for years and years, and it was only because of the ‘drugs are bad’ movement that they’ve been erased from history.”

Dramatis Personae Cannabis Cocktail

The Dramatis Personae Cocktail, via Cannabis Cocktails, Mocktails, and Tonics. Used with permission, c/o Fair Winds Press.

While the book has faced some backlash from anti-drug activists (and even a few cannabis proponents), it seems that Bobrow is sincerely concerned with ensuring that people enjoy his recipes responsibly. It seems like every other page of his book includes a warning about not overdoing it, and it’s one of the first subjects he brought up in our interview.

“This book is not for beginners,” he stressed, “and I try to make that very clear throughout. They’re strong drinks, even though we did our best to minimize their strength. I don’t recommend them to people who are just looking to party—ideally, they’ll introduce medical and recreational users to the rich history of cannabis in the healing arts.

“What affects me might not affect you the same way, and it might just completely destroy that guy over there,” he continued, pointing to an oblivious patron in the corner. “That’s why I stress: never more than one drink per hour. I take the Thai food principle. You can always get Thai food mild, and add more spice later. Once the spice is there, it’s not coming out. Same thing with a cannabis cocktail.”

The Future of Cannabis Cocktails

Despite the fact that recreational marijuana remains illegal throughout most of the United States, Cannabis Cocktails has been a hit nationwide. And based on its reception at this year’s Tales of the Cocktail, the bartending industry is itching for more opportunities to put his recipes to the test.

We don’t know what the future will hold, but if current trends continue, we wouldn’t be surprised to see a handful of other states joining Colorado and Washington in cannabis legalization this November. But it’s clear that no matter what, Warren Bobrow will be at the forefront, an apothecary for the modern day.