Thank you, Common Man Cocktails!
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Tag: whiskey
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.
- 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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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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.
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:
- Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
- Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
- 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
- Add the Mezan XO Rum and the vinegar
- Finally, add the Orange juice and the Lemon juice
- Cap and Shake hard for 15 seconds
- Pour into two Collins Glasses filled with ice
- Float the Oloroso Sherry over the top
- Scrape some nutmeg over the top to finish
- 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
Categories
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.
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:
- Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
- Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
- 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
- Add the Mezan XO Rum and the vinegar
- Finally, add the Orange juice and the Lemon juice
- Cap and Shake hard for 15 seconds
- Pour into two Collins Glasses filled with ice
- Float the Oloroso Sherry over the top
- Scrape some nutmeg over the top to finish
- Garnish with a lime chunk and serve
Categories
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.
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
- 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.
May 6, 2016 Book signing with Warren Bobrow at Malaprop’s
Asheville’s own Malaprop’s Bookstore will host a reading and signing at 5:30 PM on May 6th with this well-known cocktail author. Bobrow, known as the “Cocktail Whisperer” among being a notable writer featured in Saveur and many other publications, is the author of three books:Apothecary Cocktails: Restorative Drinks from Yesterday and Today (2013), Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks (2014) and Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs (2015).https://cocktailwhisperer.com
Warren Bobrow is the celebrated author/bar man and mixologist responsible for the forthcoming book, Cannabis Cocktails. This book which takes the tack of healing over being just another stoner book is certain to make some waves in the formerly stoic liquor world.
Warren is a published food writer as well as a mixologist. A long strange trip it’s been. He writes for the “Fabulous Beekman 1802 Boys” as their cocktail writer. (Klaus, The Soused Gnome)Warren has recently written for Whole Foods/Dark Rye, Eater.com, Distiller Magazine, Edible East End, Total Food Service, Tabletop Journal, Beverage Media Group, Leite’s Culinaria and Foodista.
http://www.rochestercocktailrevival.com/
Countdown 6 days and events are selling out fast, got tickets to your favorite upcoming seminars and parties for the 2016 Rochester Cocktail Revival? While perhaps you should attend all of RCR’s events next week, definitely score tickets to the top picks!
Stirred, Not Shaken
Friday, May 13th, a new perspective is shown on the cocktails and art inspired by the James Bond series of films. Join Absolut vodka brand ambassador Josh Pearson and George Eastman curator Lisa Hostetler for a presentation and guided tour showcasing cocktails such as the vesper as well as the photographic works of Taryn Simon.
Secrets of the Mint Julep & Sazerac
Few cocktails are as important in American history as the Mint Julep and Sazerac. Join author Robert Moss at the Little Theatre on Sunday, May 15th as he dispels rumors and illustrates the legends that reveal the secretive origins of these inimitable drinks.
Bar Room Battle Royale
The third-annual ULTIMATE BATTLE for Rochester Bartender SUPREMACY!
“Iron Shaker” team competition & “Bar Ninja” speed competition will establish bragging rights and glory for the bar team and bartenders that prove victorious against immeasurable odds.
Ticket includes entry, three cocktails, a spirit tasting and the chance to see this BATTLE ROYALE up close and personal.
M A R K E T Site A L L A C C E S S Pass
Whether you’re attending for “professional” reasons or just ready to tipple, go for the whole shebang & grab a Market Site All Access Pass. The “party-pack” gets you into 4 parties held over the course of 3 days – spirit and cocktail samples from the folks leading the Hospitality Industry with innovate techniques & locally made Craft Spirits.
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Klaus & I are heading to Albany, NY!
Please join Klaus and I for an exciting tasting experience on May 23, 2016 at the Renaissance Albany Hotel 144 State St, Albany, NY 12207 (518) 992-2500
I’ll be making the Broad Reach Cocktail with the Award Winning Mezan Rum And a fabulous Bärenjäger Iced Tea !! 
Categories
Wellington Square Bookshop
Thursday, January 15, 2015
Cocktail: Travels and Essays
By Warren Bobrow, Cocktail Whisperer
Four Roses Small Batch forms the base of a very fall flavored cocktail that is meant to propel you towards the crescendo-the Christmas weekend.
I’m very fond of holiday flavors and aromatics along with the taste of the place that says New England. The spices that come to mind when I think of this history are imprinted into my collective memory of childhood. This classic potpourri of scents is very easy to prepare because you can acquire the ingredients as easily as opening the DrinkupNY site and making a few well-timed clicks.
I love bourbon whiskey and fine bourbon whiskey can be purchased with many different producers on their labels. At this time of the year I’m naturally attracted to Four Roses Small Batch, because the combination of four different blends make this drink sing the clarion song of refreshment.
As illustrated above, I seek the flavors of the fall in my cocktail glass and Sorel from my friend Jackie Summers makes perfect sense when a “Manhattan” of sorts is whipped together. Sorel is a combination of Caribbean herbs, roots and spices along with very potent, New York State distilled alcohol. It’s passionately made to Jack’s specific recommendations and each sip brings a smile to your face. I think it mixes like a dream.
Instead of using Sweet Vermouth and Rye whiskey with Angostura Bitters in your “Manhattan” may I please suggest using the Four Roses Small Batch Bourbon Whiskey along with a nice measure of Sorel? As not to confuse the basics of my plan, may I also include a portion of the brilliant cranberry soda and cocktail syrup from my friend Allison Goldberg in the form of her Fruitations Syrup? Why yes, yes I shall.
The reasoning for flavors that speak of the fall is very simple. The mindset of the season is of freshly cut firewood and the snap of the fire in your cocktail glass. I’m pretty understanding when it comes to the effort that goes into making a craft cocktail and this one is no different. The ingredients just speak for themselves. When you use quality ingredients the best is always the ones that speak clearly of the place. The combination of cranberry, bourbon whiskey and Caribbean spices are their own representation of my past. And that brings a smile to my face. As we all know, when the person who is preparing your drinks is smiling, that energy translates through to the drink. I’m fascinated by this technique for excellence and hope that you experiment the same way.
Sorel when combined with whiskey makes for gleeful revelry. Add to this a few teaspoons of cranberry syrup and then finish it all off with a splash or two of Lapsang Souchong tea. Serve it over an ice spear in a tall glass with a large sprig of fresh mint. And add a lemon zest or an orange zest that has been dipped in bittersweet chocolate. The possibilities are endless for finishing bitters, but may I suggest the Creole Bitters from The Bitter Truth? They are spiced just right for a tropically influenced holiday slurp. With an ounce or so of seltzer water to finish, this drink is deceptively easy to put a few into you. But be careful there is kick in there, so unless you have a hollow leg, let’s just say that this drink is not at all weak!
Travels and Essays
Ingredients (for two persons who drink more than they read)
3 oz. Four Roses Small Batch Bourbon Whiskey
2 oz. Sorel
4 oz. Lapsang Souchong Tea
2 oz. Fruitations Cranberry Soda and Cocktail Syrup
4 oz. Seltzer Water
3-4 drops Bitter Truth Creole Bitters
Ice spear
Mint sprig
Preparation
To a large Boston Shaker (or in two equal batches) fill ¾ with regular bar ice
Add the Four Roses and the Sorel
Add the tea
Add the Fruitations Cranberry Syrup
Cap and shake hard for 15 seconds
Add your ice spear to a Collins Glass
Pour the mixture over the top
Finish with a splash or two of seltzer water
Add the bitters
Garnish with the mint sprig (slapped first)
Yum!
Cheers from DrinkUpNY!
About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail. His forthcoming book, Whiskey Cocktails will be released October 14. Bitters and Shrub Syrup Cocktails follow with publication in spring ’15. Warren is a master mixologist for several craft liquor companies.
Warren consults about mixology and spirits, travel, organic wine and food. He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802. He was in the Saveur-100 in 2010.
Warren is a former, mostly self, trained cook from the pot sink on up. Johnson/Wales and the ACF apprenticeship were thrown in for good luck. Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.
Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren’s second book, Whiskey Cocktails is on the market now!
Contact: jockeyhollow@gmail.com