Ulysses Left on Ithaca Cocktail

Ulysses Left on Ithaca Cocktail

Excerpted from Whiskey Cocktails by Warren Bobrow

ulysses left on ithaca cocktailCome fall, my palate is already calling out for the heat and aroma from the fireplace. There is something about wood heat that fills me with warmth for the coming cold months. I love the snap of the fire and the brooding heat that fills the room.

 

The same holds true for my cocktails. I seek out brown liquors that speak of warmth like whiskey spun into a very seasonal cocktail.

Smoked American whiskey is a wonderful match for a citrus-oil–tinged tea like Earl Grey. Don’t worry, I’m not suggesting you start spiking your morning pick-me-up; this delicate cocktail proves that Earl Grey isn’t just for breakfast anymore. Bound together by homemade ginger simple syrup, the Ulysses delivers spicy, sweet, smoky, and even salty—all at once. This cocktail is named for the Greek hero of the epic poem The Odyssey. Reluctant to leave his homeland of Ithaca, he pretended to be insane by sowing his fields with salt instead of grain. In his honor, the final touch to the Ulysses is a pinch of sea salt, which adds an unexpected, crunchy kick. It’s a delicious finish. The ingredients for this cocktail are simplicity themselves, but the sum of the parts is truly bewitching.

 

Ingredients

  • 4 ounces (120 ml) freshly brewed Earl Grey tea, cooled
  • 3 ounces (90 ml) smoked American whiskey (like Balcones Brimstone or the salubrious and rare, limited edition- Knob Creek Smoked Maple Bourbon)
  • 2- ounces (60 ml) Spicy Ginger Honey Simple Syrup (see below)
  • 1-ounce (30 ml) club soda
  • 2 pinches of sea salt
  • 2 sprigs of thyme

Instructions

  1. Brew and cool the Earl Grey tea.
  2. Fill a mixing glass three-quarters full with ice.
  3. Pour the whiskey, tea, and the Spicy Ginger Honey Simple Syrup over the ice, then stir to combine.
  4. Taste for sweetness: If it’s not sweet enough, add a bit more simple syrup.
  5. Place a chunk of hand-cut ice into each of two short rocks glasses. (If you really want to bring out the gingery taste of the simple syrup, make ginger ice in advance: Freeze slices of fresh ginger root into your homemade ice.)
  6. Add the splash of club soda to each glass, and top each with a pinch of sea salt to add a welcome “crunch” to each sip.
  7. Garnish with the thyme sprigs—and get ready to pour a second round.

SIMPLE SYRUPS

Raw Honey Simple Syrup:

In a medium saucepan, combine 1-cup (340 g) honey with 1/2 cup (120 ml) water and simmer, mixing until the honey has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.

Ginger Honey Simple Syrup:

Make a batch of Raw Honey Simple Syrup. Add 1/4 cup (25 g) finely chopped fresh (preferably young) ginger. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. If it becomes frothy or speaks in pirate tongues, throw it out!

Spicy Ginger Honey Simple Syrup:

Make a batch of Raw Ginger Honey Simple Syrup, and add 1/2 teaspoon cayenne pepper. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. This can also be added to a glass of seltzer water, making ginger beer that you’ve never tasted before! Can you say Dark and….. STORMY?

Woodstock!

Authors talk butter, cannabis cocktails in Woodstock

This week the Golden Notebook bookstore, 29 Tinker Street, Woodstock, brings us two gastro-literary events.

The first, at 4 p.m. Saturday, December 3 at the bookstore features Award-winning food writer and chef Elaine Khosrova reading from and discussing her book “Butter: A Rich History.” From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food, she tells us. She includes the essential collection of carefully developed core butter recipes, from beurre manie and croissants to pate brisee and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home — no churning necessary.

Then, in what may be a perfect complement to the Butter event, Warren Bobrow brings us Cannabis Cocktails, Mocktails & Tonics, this one at 6 p.m. Saturday, December 3 at the Golden Notebook.

Bobrow is the creator of the blog cocktailwhisperer.com, and he’ll teach you how to create your own cannabis infused cocktails. He insists that combining cannabis and cocktails is a hot new trend and he’ll show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. He’ll urge you to ‘look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups.’ Bobrow is the author of Apothecary Cocktails, Whiskey Cocktails and Bitters and Shrub Syrup Cocktails. He has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show.

For more information, call 845-679-8000 or see www.goldennotebook.com.

 

http://hudsonvalleyone.com/2016/12/01/authors-talk-butter-cannabis-cocktails-in-woodstock/

Craft Cocktail Compendium!!

My latest book, Craft Cocktail Compendium !!

Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.

Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.240x4009781592337620

https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html

The Craft Cocktail Compendium – Look what’s coming!

The Craft Cocktail Compendium

Contemporary Interpretations and Inspired Twists on Time-Honored Classics

Description:

Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.

Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.

By: Warren Bobrow

  • ISBN: 9781592337620
  • Publisher: Fair Winds Press
  • Imprint: Fair Winds Press
  • On Sale: May 1, 2017
  • Format: HARDCOVER BOOK
  • Edition: N/A
  • Price: $25.99 ($33.99 In Canada)
  • Category: COOKING
  • Territories:
  • Size:
  • Pages: 320
  • Unit Weight: 0
  • Carton Weight: 0
  • Carton Qty:
  • Country Of Origin: CHN
  • Substitute ISBN:
  • EAN: 9781592337620
Format Edition ISBN US Price Pages/Time Trim Size On Sale Date
HARDCOVER BOOK 9781592337620 $25.99 320 May 1, 2017

The Blackadder (Scotch you will never be able to find)

Imagine, if you will, a liquor company that is able to source a single barrel of whisky at a time.  In an age where liquor companies are trying to produce more and more of their product to slake the thirsts of thousands of thirsty drinkers- there is one company that is decidedly set on satisfying only a couple of hundred- it that!

Enter the Blackadder.  You many remember the BBC Television show by the same name.  If you do, you’re half way there.  The Blackadder was a dark comedy on British television and in many ways the philosophy of  this television show is evident in every sip of the Blackadder!

There is stuff in every bottle of Blackadder.  This stuff is from the inside of the casks!  Blackadder is not filtered or blended.  It is bottled at Cask Strength.

The Blackadder is a one of the most unique single malt Scotch whiskies that I’ve ever tasted. My friend Raj facilitated this tasting by sending me four hand numbered bottles.

  1. Lochranza Distillery- 2011- Raw Cask- label reads that it contains its natural Cask Sediments as well as all the natural oils and fats.  Mmmm, that’s what I like to hear.  The Lochranza  is bottled at 104.8 proof.  At the bottom of the informative label it reads Sherry Puncheon.  I suppose this means that the Scotch was aced (finished) in used sherry casks.  Bottle 82 of 548, Bottled 14th of October 1996
  2. Mannochmore Distillery-1999-Raw Cask- label reads that is also contains its natural Cask Sediments as well as the natural Oils and Fats.  Label reads Speyside malt whisky- one of only 304 bottles drawn at Cask Strength from a single oak cask no.5400 bottled by Blackadder in November 2011. 121.2 Proof 12 years old
  3. Blair Athol Distillery- 1999- 1st September 1999.  Reads: This Highland malt whisky is one of only 462 bottles drawn at Cask Strength from a SINGLE REFILL SHERRY BUTT, marked bottle 66 out of 462. 114.6 proof 12 years old
  4. Blackadder Smoking Islay- The Spirit of Legend-11 year old Islay Malt Scotch Whisky Raw Cask- 118.8 proof- Distilled 12th April 2000, bottled August 2011.

All the whiskies read that they are bottled from carefully selected casks.  They do not chill filter or otherwise filter their whiskies through small filter pads to remove sediment.  No two casks of Whisky are ever exactly alike because of the type of oak used and the conditions under which it is stored.

Like fine wines, these naturally bottled whiskies may throw a little sediment.  Now we’re talking!

I love wines with stuff in them.  Why not whisky?  Why not!?

Tasting Notes:  I did all the tastings in front of a blazing wood fire after eating a rib steak sandwich with Swiss cheese and grainy French mustard on Pechter’s Rye bread.  I used a tiny bit of spring water to open up the Whiskies. No ice.  A Maine tumbled granite sea-stone (frozen overnight) provided a bit of chill- to cellar temp.  Truth is this tasting is highly un-scientific.  You will never read scores from me.  I find them incongruous.

  1. Lochranza Distillery- I’ve woken up in a honey bee nest.  My skin is covered in honey and the bees are giving me little tiny nips with their stingers. Not enough to hurt, just enough to know they are there.  Pure smoke lingers on the periphery. It’s the beekeeper- smoking out the bees.  It tastes of peat and smoke-honey and dark stone fruits. Luscious stuff- the finish just goes on and on.
  2. Smoking Islay- the fire in the fireplace is giving off that tell-tale smoky scent of wet wood.  There is the scent of wet-dog and wet clothing and wet leather.  Spanish leather at that.  What does Spanish leather taste like? Come off your horse in the pouring rain, the last thing you remember before you bury your face in the mud is licking your saddle on the way down.  That’s what Spanish leather tastes like.  Candy sugar on the tongue and deep inside my throat gives way to sweet honey and freshly cut grasses.  There is some citrus in there too. Almost a wine like nose- if the wine was a very well aged Muscadet that is.  I love this stuff.
  3. Blair Athol Distillery- There is wind blowing through my hair- tinged salt water and more wildflower honey, a farmhouse comes into view and there is a fire in the chimney- yet the residents are not aware of the pending disaster.  Approaching the house I realize there is no fire in the chimney, it is coming from a peat fire in the backyard.  But no matter- there is fire and salt and smoke.  Honey gummy bears on the tongue with little bursts of sweet rock candy in the finish.  This is awfully sophisticated.  Thick perhaps. Creamy.
  4. Mannochmore- What can I say about perfection.  With a splash of cool spring water I am transported to a foreign country without grasp of the language.  This Speyside whisky is frightening in its depth and grip. I taste more honey and salt- smoke and smoked salmon- yes Scottish smoked salmon in the finish.  Salty. Salty Salty. Golden honey in color- there is stuff in the bottle. Scotch is not usually my go-to on spirits but with bottles of whisky as sensual and delicious as these in my cabinet, the frosty winter winds may blow- causing me no immediate harm.   Thank you Raj for being so generous with gifts of perhaps the best whisky you can find.

 

Summer Rum Punch!!

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Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.

Follow the Rhumb line on your sailing chart and let it take you around the globe.Here also is an intoxicating liquid in your hand.This liquid is as ancient as the early sailors who plied the relentless seas. It is called Rum.

Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.

Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather. Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.And let me tell you from working for weeks aboard a modern boat, it’s really hard work!

The ocean has always held an allure for me.It’s unlike any other place that I’ve ever experienced.I’ve done more than just a bit of sailing.Mostly my sailing took place on a yacht belonging to my family.I can picture her now, about sixty feet in length, displacing 65 or so tons.She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures. It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.

The sea at night (and even in the daytime) can be a very scary place in a storm.As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.Ships are not meant to be docked.They are meant to explore the globe. And to do this they need to go to sea.The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.

That is why sailors kept rum on board their ship.Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck. You’ll know it when it happens.

Rum is hand-held courage for the sailor.f1d5f6018cc91b03bdff752c52eff6f141a4d855

Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.

A daily tot of rum punch might have been made with a preserved fruit shrub.Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.They were mixed with water for purification and also with rum in a rudimentary punch.The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.

Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.The modern day product, Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.

Rum traditionally found its way around the world because it was easy to transport from place to place.And rum is sturdy stuff.It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.

There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.

Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.It’s a win/win for the distiller and the casual drinker alike.

A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.After all, aren’t you worth it?

In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better.That’s a shame- because it doesn’t cost much more to ensure a unique experience.When you take short cuts- well, the overall understanding is cheap.I don’t know from cheap.That’s why my drinks are memorable.They evoke history, one sip at a time.

The Sea Cook
(the cook is the most important person aboard your ship, don’t ever forget that)

Ingredients:

  • 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
  • 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.Cool and set aside
  • 2 oz. juice in each cocktail-
    Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.Cool and set aside
  • ½ oz. Freshly squeezed orange juice
  • ¼ oz. Freshly squeezed lemon juice
  • 1 oz. White Balsamic Vinegar
  • Angostura Bitters
  • Fresh Nutmeg and scraper
  • 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
  • Lime chunk garnish
  • Fresh ice- not stinking of last month’s garlic pasta

    Prep:

  1. Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
  2. Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
  3. Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
  4. Add the Mezan XO Rum and the vinegar
  5. Finally, add the Orange juice and the Lemon juice
  6. Cap and Shake hard for 15 seconds
  7. Pour into two Collins Glasses filled with ice
  8. Float the Oloroso Sherry over the top
  9. Scrape some nutmeg over the top to finish
  10. Garnish with a lime chunk and serve

 

– See more at: http://drinkwire.liquor.com/post/summer-rum-punch#gs.lqKmswQ – Read more at: http://scl.io/0qw7YBH7#gs.MwcUd3k

Summer Rum Punch!!

Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.

Follow the Rhumb line on your sailing chart and let it take you around the globe.  Here also is an intoxicating liquid in your hand.  This liquid is as ancient as the early sailors who plied the relentless seas.   It is called Rum.   

Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.

Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.  As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.  Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather.   Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.  And let me tell you from working for weeks aboard a modern boat, it’s really hard work!    

The ocean has always held an allure for me.  It’s unlike any other place that I’ve ever experienced.  I’ve done more than just a bit of sailing.  Mostly my sailing took place on a yacht belonging to my family.  I can picture her now, about sixty feet in length, displacing 65 or so tons.  She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.  But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures.  It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.

The sea at night (and even in the daytime) can be a very scary place in a storm.  As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.  Ships are not meant to be docked.  They are meant to explore the globe. And to do this they need to go to sea.  The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.

That is why sailors kept rum on board their ship.  Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck.   You’ll know it when it happens.   

Rum is hand-held courage for the sailor.Bobrow_July2016

Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.

A daily tot of rum punch might have been made with a preserved fruit shrub.  Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.  They were mixed with water for purification and also with rum in a rudimentary punch.  The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.

Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.  Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.  The modern day product Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.

Rum traditionally found its way around the world because it was easy to transport from place to place.  And rum is sturdy stuff.  It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.

There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.

Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.  It’s a win/win for the distiller and the casual drinker alike.

A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.  After all, aren’t you worth it?

In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better. That’s a shame- because it doesn’t cost much more to ensure a unique experience.  When you take short cuts- well, the overall understanding is cheap.  I don’t know from cheap. That’s why my drinks are memorable.  They evoke history, one sip at a time.

The Sea Cook

(the cook is the most important person aboard your ship, don’t ever forget that)

Ingredients:

  • 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
  • 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.  Cool and set aside
  • 2 oz. juice in each cocktail-
    Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.  Cool and set aside
  • ½ oz. Freshly squeezed orange juice
  • ¼ oz. Freshly squeezed lemon juice
  • 1 oz. White Balsamic Vinegar
  • Angostura Bitters
  • Fresh Nutmeg and scraper
  • 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
  • Lime chunk garnish
  • Fresh ice- not stinking of last month’s garlic pasta

Prep:

  1. Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
  2. Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
  3. Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
  4. Add the Mezan XO Rum and the vinegar
  5. Finally, add the Orange juice and the Lemon juice
  6. Cap and Shake hard for 15 seconds
  7. Pour into two Collins Glasses filled with ice
  8. Float the Oloroso Sherry over the top
  9. Scrape some nutmeg over the top to finish
  10. Garnish with a lime chunk and serve