Warren is the cofounder and CEO of drinkklaus.com, the finest terpene forward, craft cannabis cocktail in the world. He's written Apothecary Cocktails-Restorative Drinks from Yesterday and Today, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs , Whiskey Cocktails : Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, and the Craft Cocktail Compendium (2017)
Warren Bobrow has been a pot scrubber, dishwasher, the owner of the first company to make fresh pasta in South Carolina , a television engineer in New York City, and he even worked at the famed club named Danceteria. He became a trained chef from the dish sink up; this unfortunately led to a mostly unsuccessful twenty year career in private banking.
Currently a cannabis, wine and travel aficionado, Warren is a former international rum judge and craft spirits national brand ambassador.
He works full time in the cannabis business as an alchemist/journalist/CEO. Instagram: warrenbobrow
http://en.wikipedia.org/wiki/Warren_Bobrow
As the days grow quicker, so does my palate. And with the cooler weather comes the desire to drink lip-smacking beverages that stimulate my appetite. Why stimulate my appetite? To make the foods of the fall taste even more robust.
With that said, may I suggest adding a touch of pickle juice in your craft cocktails? What? Pickle juice? Didn’t that fad go out in the mid-2000’s? Believe me when I tell you, preserved vegetables have never gone out of style. Take it from anyone who has spent any time in hot climates or even in places where the temperature always hovers around freezing. The refreshing crunch from pickles, may they be from cucumbers or even beets can add a lovely dimension to your mixed drinks.
Gordy’s has just introduced pickle brine, specifically made for cocktails. Here are five to get you started.
Whiskey is the Message
(There is sweet and sour in this little firecracker!)
½ oz. pickle brine
2 oz. Straight Bourbon
½ oz. Fruitations Cranberry: Soda and Cocktail Syrup
2 oz. Seltzer (plain)
pickle spear
lemon bitters
Prep: To a Boston Shaker filled ¾ with ice, add the pickle brine, the Fruitations cranberry syrup, the Straight Bourbon and then cap. Shake hard for 15 seconds. Strain into a rocks glass with one large cube of ice. Top with a bit of seltzer. Dot with lemon bitters. Garnish with a pickle spear.
Can’t Catch the Maine–Brace
(Rum takes the front seat to perfectly brined bread and butter pickles that are muddled with fresh lime and Thai basil to make this twist on the classic daiquiri.)
½ oz. pickle brine
several ‘bread-and-butter’ pickle slices
1 lime, cut into quarters
Rhum agricole (100 Proof White Rhum from Martinique)
1 oz. cane sugar syrup
Prep: Muddle the lime with the bread and butter pickles. Add the pickle brine. Add the cane sugar syrup. Add the Rhum agricole. Stir again and serve with a fresh ‘bread and butter’ pickle slice floating on the top.
The Ashtray Continuum
(A take on the classic mint-julep. Here, it’s made with gin instead of whiskey and a float of pickle juice for mystery!)
3 oz. London Dry Gin (think Beefeaters)
1 oz. dark cane sugar syrup- 2:1 ratio Demerara sugar to boiling water
½ oz. pickle juice
fresh mint (slapped, never muddled)
Prep: Slap the mint. Add it to a julep cup. Add some ice. Add some more slapped mint. Add a layer of dark cane sugar syrup. Add a layer of pickle juice. Add a layer of ice. Add a layer of gin. And repeat to fill. Garnish with fresh mint and float some pickle juice on top for fun!
Dr. Roberts Dilemma
2 oz. vodka
1 oz. roasted beet juice
½ oz. pickle brine
1 oz. roasted tomato juice – roast tomatoes @450 for an hour, cool, core,seed, peel and juice
½ teaspoon fresh horseradish
Prep: As you would make a Bloody Mary, prepare this cocktail, but do not shake it. Ever! Roll your Dr. Robert’s Dilemma and garnish with the pickle brine and fresh horseradish.
Vietnamese Sugar Cane juice and pickle brine
(nước mía or mía đá is the common name in Vietnam for this sweet confection known to cool the body from the inside out. I’m very fond of adding some kind of vinegar to mine, making the drink both sweet and sour- helpful on a cold day to warm you.)
2 oz. Vietnamese sugar cane juice – nước mía or mía đá
½ oz. pickle brine
1 oz. brandy
½ oz. orange liqueur (Grand Marnier)
Prep: To a Rocks glass with one large cube of ice. Add the brandy. Float the orange liqueur over the top. Spoon the pickle brine over that. Pour the sugar cane juice over to finish.
Cocktails on tap require an incredible amount of precision and preparation.
Brian Quinn is an experiential event producer and cocktail writer. He is the cofounder of the Noble Rot, an underground supper club for wine, dubbed “a new form of clandestine drinking” by Tasting Table NYC. He learned the art of craft cocktails from work with the Milk & Honey family, as well as a love for hospitality from renowned Brooklyn oyster house Maison Premiere. Brian has written over 150 articles on cocktails for Food Republic and is also the director of programming for the Taste Talks and Northside festivals.
It’s an exciting time to drink well. Bartenders continually find ways to test out new ideas, techniques, flavor combinations and approaches to hospitality. The best new ideas tend to gain attention from the larger bartender community and pop up in bars around the country, and soon a trend is born. Here are 10 cocktail concepts to look out for:
1. Bars within bars Don’t call them speakeasies. The veil of secrecy separating two different bar experiences under one roof is simply a means of filtering out those who prefer the utility of a drink versus those who revel in the art. For bars like Los Angeles’s Walker Inn, bartenders are able to offer an omakase cocktail tasting for those who enter via the more accessible Normandie Club’s bar. Walking up a back flight of stairs at San Francisco’s Hawker Fare gets you into the more relaxed Holy Mountain bar setting, where the bar team is able to showcase more experimental drinks. Of course, Grant Achatz’s the Office beneath the Aviary in Chicago did this years ago. The advantage to finding these more intimate, highly curated bars is a more niche drinking experience that you likely won’t find anywhere else.
2. Camera cuisine’s impact on drinking What’s on the inside still counts, many bartenders know that these days, the most Instagram-friendly drinks on the menu will likely be the biggest sellers. A decade ago, seeing a drink like the multicolored and mint-topped Queens Park Swizzle walk across the room on a tray would incite half the bar to order that drink next. Today, with more drinking options available than ever, a well-festooned drink on Instagram might be a bar’s best asset for finding new customers.
Rich Woods of London’s Duck & Waffle uses this showmanship and his unique style to entice drinkers around the globe by, say, serving a hay old-fashioned with the glass cradled in an actual bowl of hay, or creating edible garnishes, such as a ceviche shot served on top of a cocktail. Thankfully, his drinks are as balanced and brilliant in flavor as they are in appearance. Jane Danger’s now-renowned Shark Eye cocktail at the modern tiki bar Mother of Pearl — bloodied with Peychaud’s Bitters — is another example.
Crystal-clear milk punches and milk-rinsed cocktails have cropped up at inventive cocktail bars and restaurants.
3. Clarified milk punches One of the more exciting and delicious techniques that bartenders are now readily using is milk-washing, or clarifying a punch with curdled milk. The process of creating a curdled anything sounds bizarre and ill-advised, but this process dates back to the 1700s and ultimately creates a longer shelf life for the punch. Barman Gareth Howells, formerly of Forrest Point, knows this process well. He combines large batches of fruits, citrus, spices and spirits and macerates them together for several days before adding curdled milk on top. As gravity sets in, the milk proteins, which have attached to the pulpy particles in the mixture, begin to weigh down, ultimately leaving a clear liquid floating on top. Lactic in flavor, this soft and beguiling type of punch is gaining steam for good reason.
4. Dives with damn good drinks Want a killer Last Word or Paper Plane while listening to Led Zeppelin in a bar that looks like it could have been the set for Tom Cruise singing “You’ve Lost That Loving Feeling” in Top Gun? Well, you can get that now, too. In their off hours or for post-shift drinks, most bartenders find themselves in no-nonsense, unapologetic vestiges where a beer or shot of whiskey might be your best bet. For bars like Brooklyn’s the Starlight, the glow of red lighting makes you feel as though you just walked into some Midwest tavern in the 1970s, except that some of the best bartenders in the city pick up shifts here and can make you pretty much any drink you want, if they have it behind the bar. No frills necessary.
5. Pour-and-go service Time is of the essence in bars these days, and many patrons no longer care if a $15 drink was made à la minute. Eager to find solutions for those in need of a quick but excellent drink, many bars are now experimenting with having one or more drinks on tap or pre-bottled. Yours Sincerely in Bushwick — with its Transmit the Box cocktail (shown at top) — embraces this concept across its entire menu, with over 30 drinks on tap. Far from lazy, this requires an incredible amount of precision and preparation behind the scenes but allows for insanely quick pours and lower drink prices during service.
London’s White Lyan turns many heads, with bartenders pouring from a colorful array of prebatched cocktail bottles stored behind the bar, which incidentally also led the bar to have very little wasted ingredients. The drinking experience at these bars does not suffer and, in fact, the effect is often a whole new world of creative cocktails.
6. Thematic menus Bartenders are spending their time pining over more than just the drinks. Menus now seem to exist in their own theatrical context, with storytelling to support a bar’s original offerings. An incredible amount of work obviously goes into the Dead Rabbit’s menu, which seemingly takes months to research and create, with pages and pages of illustrations, history and cocktail lore. San Francisco’s Trick Dog takes a more playful approach, keeping patrons on their toes by presenting drinks on everything from dog calendars to a Chinese takeout menu to Pantone color swatches.
7. Cleansing drinks: Charcoal and kale Bartenders love yoga, too, and it seems that cocktails are finally taking a cue from the juicing movement, as more cleansing or healthful ingredients are becoming prevalent. More than just citrus and herbs, drinks with freshly juiced kale or wheatgrass come out bright green and seemingly healthier in appearance. Thankfully, many people now realize that vodka does not have fewer calories, but it does blend well in these cocktails.
On the opposite end of the spectrum, black cocktails colored with a dose of activated charcoal might look like they could filter away your hangover, but no such luck. These deep black drinks, such as Joaquin Simó’s tequila- and mezcal-driven Heart of Darkness cocktail at NYC’s Pouring Ribbons, offer a unique appearance, but the charcoal has little impact on the flavor.
8. Cannabis cocktails With the growing availability of weed tinctures and oils thanks to loosening regulations, the slow integration of THC into cocktails will likely continue to rise in 2017. The science around being drunk and high at the same time is not entirely clear, though we do know that alcohol can allow for a much quicker absorption of the psychoactive THC by the body. Clearly, it’s an area that needs further investigation, just like knowing the right and wrong way to use liquid nitrogen in a cocktail, which can also have serious effects. A sign of the times: Barman and author Warren Bobrow recently released the first book on this subject, Cannabis Cocktails, Mocktails & Tonics.
9. Low-ABV ingenuity Necessity is the mother of invention for low-ABV cocktails. Bars without full liquor licenses have to continue to push these drinks forward, leading to a rise in everything from legit wine coolers to beer cocktails to aperitif-driven coolers. Not to be left out, bars with full licenses also love these drinks, often adding spirits such as gin or liqueurs as modifiers to a largely wine or beer base in the cocktail. Seeing a Riesling cocktail on a menu might not have made sense until now, but that’s just what Maison Premiere bartender Shae Minnillo does with his Bimini Twist, using Riesling, Linie Aquavit, Pêche de Vigne, Suze, lemon and grapefruit.
10. Cocktails around the country Serious cocktails are cropping up in virtually every city in America. Occasionally, transplant bars will migrate from a major city to other parts of the country, such as Sam Ross and Michael McIlroy’s Attaboy in NYC — ranked number five on the World’s 50 Best Bars list — opening up in Nashville. Other times, such as at the W.C. Harlan bar in Baltimore, delicious drinks seem to appear out of nowhere, driven by the owners’ unique aesthetic and approach. One thing is for sure: Deciding how to rate the “World’s 50 Best” anything when it comes to bar culture will soon be a very difficult task.
Alcohol is no nutritionist’s ideal post-workout drink. But let’s be honest — if you’ve just battled through an after-work run or basketball game, it’s exactly what you want. And while drinking hard does not aid recovery, we know that one or two cocktails won’t prevent you from making gains. Better yet, if you use a few choice ingredients — like chrysanthemum tea or carrot juice, included in our cocktails below — your boozing can actually provide muscle-aiding benefits.
Good news, whiskey drinkers. This classic should have a place in your post-run rotation, especially as fall race season blows in. “I think some cocktails can help with being sick or making you feel better after a hard workout,” says Kevin Diedrich, legendary San Francisco barman and cocktailier. “For instance, a Hot Toddy with brandy, lemon, honey, and bitters can ease some pain or soothe a sore throat.” And Diedrich’s Hot Toddy is good for your most important muscle, too — your heart. It has a spike of Chrysanthemum tea, which is known for helping with hypertension and high blood pressure.
Ingredients:
1.5 oz Yamazaki 12 Japanese Whisky
1/2 oz Lemon
1/2 oz Honey Syrup (2:1)
3 oz Hot Chrysanthemum Tea
2 dash Angostura Bitters
Garnish Lemon Peel studded with cloves
Americano This isn’t your typical barista-made Americano. This is Diedrich’s own boozy recipe. “I love an Americano — which is sweet vermouth, Campari, and soda — for afternoons after a workout,” he says. “It’s low-proof, refreshing, and won’t make you tipsy.”
Ingredients:
1 1⁄2 oz Campari
1 1⁄2 oz Sweet Vermouth
Soda water to top
Orange for garnish
The Blue Mamontauk
If you’re vegan or have hopped on the coconut-water bandwagon to replace electrolytes lost during intense gym sessions and workouts, then this is the drink to order when you belly up to the bar. “Originating from The Surf Lodge in Montauk, this drink is vegan-friendly, fairly low in calories and carbs, and serves as the perfect recovery drink for restoring hydration and replenishing electrolytes lost during exercise,” author and Tales of the Cocktail Spirited Award Nominee Warren Bobrow says. “They’re refreshing and are packed with antioxidants, amino acids, enzymes, B-complex vitamins, vitamin C, and minerals like iron, calcium, potassium, magnesium, manganese, and zinc.”
Ingredients:
2 oz Mamont Vodka
3 oz Thai Coconut Water
1 oz Sweetened Coconut Milk
3 drops blue all-natural Butterfly Pea Extract
Garnish with an orange slice
Beet the Mammoth Recent medical studies have shown beet juice to improve blood flow and increase muscle restoration. It’s a key ingredient to this drink, along with a protein-packed egg white — you’ve basically got yourself a post-gym shake. “Also, beets are one of the best foods to help with a natural ‘lift’ in sexual performance,” Bobrow says. “Packed with protein and a touch of citrus, the Beet the Mammoth is the perfect post-workout cocktail.”
Ingredients:
2 oz Mamont Vodka
Puff of Dry Vermouth
1 Egg White
1 tbsp Beet Juice
1/2 oz Lemon Juice
Sprig of dill
Prep:
Boil the beets, let cool and juice, set aside.
Chill a coupe glass with ice and water; pour out when glass is frosty.
Spray the inside of the coupe with the Dry Vermouth.
Into a Boston Shaker, add the egg white and the lemon juice. Dry shake hard for 15 seconds.
Add ice to fill 3/4.
Add the Beet Juice and the Mamont Vodka to the Boston Shaker.
Re-cap and shake hard for at least 15 seconds.
Double strain into the pre-chilled, Dry Vermouth puffed coupe and garnish with the dill.
The Strong Siberian This is the cooler older brother of the White Russian, and it could almost pass for inclusion in a juice cleanse. First off, it contains carrot juice, “a powerhouse for vitamin A and a crucial element for top performance,” Bobrow says. It also has ample amounts of vitamins C, D, E, and K, as well as many minerals such as magnesium, potassium, and calcium.
Ingredients:
2 oz Mamont Vodka
1/2 oz Raki – Turkish Anise liqueur
4 oz Carrot Juice
Large cube ice
Prep:
Fill a Boston Shaker 3/4 with ice, add vodka, Raki, and carrot juice.
Cap and shake hard for 15 seconds.
Strain over 1 large cube of ice in an Old Fashioned glass and garnish with orange zest. Pro tip: “Hand cut always — never use a peeler!”
1. Grinder pipe Not only can you grind you bud, but you can also smoke it with the grinder pipe. Moreover, this product will make your smoking experience more convenient.
2. Grinders for every personality
There are so many custom grinders available that anyone can find one they like. Whether you like pinkand sparkly or Snoop Dogg’s face, you can have it.
3. Cottonmouth gum
Of course, simply drinking some water can put a stop to cottonmouth. Still, it’s kind of cool that some soul out there is inventing gum just for cottonmouth. Although the face behind it all wishes to remain nameless, it’s exciting nevertheless.
4. Smell-proof stash case
If you tend to get unorganized and messy with your weed gear, this is an investment worth making. In fact, this case is smell-proof and stores just about any cannabis product.
There are different ones to choose from based on how you like to consume cannabis. And they even come with accessories, such as a grinder card and dab mat, depending on which kit you choose.
5. Weed treats for your dog
Don’t worry, these treats won’t make your four-legged friend stoned. However, they will help calm your furry pet. These, in particular, are made with hemp seeds by a Canadian company called True Hemp.
6. THC bubble bath
High Gorgeous, a company that makes infused beauty and topical products, has different kinds of medicinal bubble bath. Although they focus on women, men can enjoy the weed bubbles too. Not to mention, smell amazing afterward.
7. All-in-one pipe
Another pipe made for your convenience is the all-in-one pipe. This particular pipe not only holds your lighter but it also prevents the wind from messing with your flame. With this in mind, you no longer have to worry about covering your hand over your flame while you frustratedly attempt to hit your piece.
8. Snazzy stash jars
The days of storing our bud in a plastic bag are long gone. Although some folks still resort to a Ziploc, others use stash jars. As a result of legalizing the herb, we now have clear stash jars, colorful stash jars, and even stash jars that light up.
9. Cannabis mouthcare
Axim Biotech is working on not only weed toothpaste, but also mouthwash and other anti-inflammatory products. As it turns out, brushing with cannabis is a solution to a lot of periodontal problems.
10. Coffee infused with pot
Although people have been pairing their morning cup of coffee with cannabis for some time, legalization has brought us THC-infused coffee. Now you can really get a buzz first thing in the morning.
11. Cannabis cocktails
Did you ever imagine being able to enjoy alcohol and cannabis at once? Well, now you can, thanks to legalization. Warren Bobrow has published a book that will help you create your very own cannabis cocktails.
12. Lube that helps you orgasm
Now this lube is a win-win. Not only is it infused with cannabis, but it also enhances sexual pleasure.
13. Potato chips that will get you high
Step aside Lays, there’s no way you can compete with potato chips that contain cannabis. In fact, a 1.5-ounce bag contains exactly 50mg of THC, which means they’re rather potent. Taking your medication has never been so delicious.
14. Buckle Puffer Belt
Not only does this product allow you to have a pipe attached to your belt, but it’s also magnetically attached, which is perfect for those that stay on-the-go. Whether you are several feet in the air or inside a cave somewhere, you can sneak a toke in with the Buckle Puffer Belt.
15. Medicated lip balm
Dank Stix not only smoothes your chapped lips but also heals bug bites, eczema, minor cuts, and dry knuckles.
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!
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 Lotte New York Palace Hotel offers an uncommon approach to the philosophy of hospitality. From the moment that the din of Madison Avenue evaporates behind you, the experience of visiting this property is utterly breathtaking. Each detail is carefully choreographed down to the minutia. From the tasseled umbrellas shielding the courtyard tables from the sun, to the generously adorned landscaping- the immediate experience is memorable. Even the music-scape that dissolves into the background shields the visitor from the street. The way the former carriage courtyard is set gives the immediate impression to welcome you to the most luxurious accommodations.
Step into the gently restored mid 19th century mansion through the carriage courtyard and experience the air of relaxation for yourself. Time stands still and one can imagine the opulence and careful attention paid to the architecture of the mansion. This is a grand building built from the finest materials of the day. It’s obvious to even the most casual observer that the family who lived within these storied walls spared no expense building the home.
Now, over one hundred years later and a complete ground up renovation, this grand dame of Madison Avenue and fiftieth streets is glowing again.
The Villard Restaurant is handsomely located in the formal dining room of the mansion. It’s an elegant setting. From the gilded Latin writing that rings the soaring ceilings to the grand fireplace seemingly plucked from a European castle to the deeply polished, dark wood floor; elegance and seamless, Continental service is the rule of this roost. But what does Continental mean? It means elegant conversational service with a smile. Continental means to me a studied demeanor, not pretentious in any way- but offering a hushed mood that is both calming and relaxing. This fashion of service is sadly missing from most restaurants. Villard raises the bar, literally. How do they do it so well?
Brian, the friendly chap who came by the table made it crystal clear. He believes in quality of the whole experience. But not just the auspices of ingredients-because in a setting such as this, the ingredients are on stage because they are brilliant. You have to offer something that most restaurants wish they could offer. That is the genuine smile that each person exudes, even while performing their detail oriented, highly polished service. It’s not easy… I’ve tried to do this in a five star restaurant. And not well! This is a task to make everyone feel cared for, not just served.
Morning brings business people and their meetings, other tables are scattered about with locals and hotel guests who want an uncommonly delicious breakfast in a most exalted setting.
The waiter and service lead for the table- a round, modern seating, set to the side of the grand fireplace was both intimate and private. The entire room spills forth from the corners and they may well be the best seats in the room with the best view of the swirl of guests and restaurant staff.
Our waiter, an affable and soft-spoken gentleman who made our stay most pleasant, described a decadent plate of shaved white truffles and stone-ground grits. There is nothing more beguiling than white truffles and grits. But that dish had to wait in favor of a once or twice per year dish. What I desired was the classic New York City, brunch staple- the backbone of the term: Grand Hotel Breakfast. The breakfast that speaks to me clearly of sophistication and relaxation is the classic Eggs Benedict. My breakfast companion ordered an egg white omelet with avocado and tomato on the side. A simple repast that made perfect sense in this high style room.
Coffee was ordered and served in perfectly polished pots-holding the steaming liquid from within. The helpful waiter showed my guest how to open the top so not to spill the steaming contents asunder. Nice touch! Orange juice was quickly served, freshly squeezed from the highest quality fruit. Sweet and luscious, 4 or so ounces poured into the modern style glassware. Water was ordered, sparkling- refreshing and crisp, poured into a larger glass of modern design. Jams and Jellies in a tray was set at the top of the bare table, adorned only with woven table mats and crisp white napkins. Ultra elegant! Ultra chic! It was like haute-chic Paris came to NYC and made herself at home at Villard.
The Eggs Benedict came served with a tangle of perfectly roasted new potatoes, each one redolent of their seasonings, tiny bites, bursting with their own potato goodness. The eggs, each one cooked into a perfect round, set on top of equally precise rounds of Canadian Bacon and crispy, buttered English Muffins were unctuous and steaming hot. The Hollandaise, a celebration of butter and whisked, farm fresh egg yolk napped the stack of breakfast goodness without overpowering. Simple and refined are the touchstones at Villard. My companion’s egg whites, a fluffy mound of health and satisfaction were served with a sliced half of an avocado and several slices of tomato. Colorful and bold, the touches of love from within the kitchen are obvious. This is simple food, raised to the highest level.
The beverage menu described a Bloody Mary Bar. Of course the champions of Bloody Mary history are mentioned here with some twists and turns along the way. The Wild West Bloody Mary, assembled with Ketel One Vodka, Mezcal, Tomato Juice, Worcestshire, Horseradish, Black Pepper, Fresh Lemon Juice, Salsa, Bell Pepper, Jalepeno, and Peppered Bacon enticed as did the Spanish Daybreak, a compliment of Belvedere Vodka, Tomato Juice, Worcestershire, Horseradish, Black Pepper, Yellow Bell Pepper, Amontillado Sherry, Fresh Lemon Juice, Celery Salt and Tabasco was cheery and bold to my imagination. But the “Classic” with Grey Goose Vodka, Tomato Juice, Worcestershire, Horseradish, Black Pepper, Fresh Lemon Juice, Celery and Olive. I didn’t have to go any further. It was served in a crystal glass, just the right amount of ice- assembled with a smile. I could feel that friendly nature in every sip. Such is the way at Villard. Doing something with passion. A task, possibly mundane to others is handled with a word that is sadly missing from many restaurant experiences. That word is “hospitality.”
Villard does this darned well. And as it turned out, in small talk that our waiter shared with us, he too is influenced by the cocktail arts and worked with the King of Cocktails himself, Dale DeGroff. Class Act! Small world, but at the top of this rarified air comes humility and that humility cannot be taught. It is innate. Villard shows this generosity with every bite.
Go and experience this lovely room for yourself and take a vacation to Paris without a plane ticket. Dress up and have fun. Drink a Bloody Mary or any of their mixology level cocktails while having breakfast. It’s ok, no one will tell on you, even if it is 10:30 in the morning!
Behold the magic of raspberry shrub and cannabis simple syrup.
Real shrubs are for your cocktail glass. And no, they are not the kind that take up room in your front yard. Shrubs are an almost unheard-of combination of both vinegar and preserved fruit and cane sugar syrup. During the late summer months, they are especially delicious because they are cost next to nothing to make and quite thirst slaking. They also mix really nicely with Cannabis in a cocktail made with rum.
The history of shrubs dates back hundreds of years. They were most frequently used into the mid-1800s. The people who enjoyed them were amongst the working class and mostly because of the utter lack of refrigeration. No electricity, meaning no refrigeration for food preservation means all bad things to the gut.
But everything isn’t gloom and doom. Enter this home-made, vinegar based- fruit syrup. Shrubs were an inexpensive, sweet refreshment that could be added to a multitude of alcoholic liquids. People found that drinking certain kinds of acidulated liquids like these preserved fruit shrubs helped ease their aching bellies from the consumption of ‘certainly compromised foods and drink’.
Drinking these easy to make and easier to enjoy- sweet and tangy beverages were found to give the imbiber quick energy, too. Were they the first energy drinks? Possibly…
Fast forward to today, mixologists have rediscovered the magic of utilizing fresh fruit and vegetable shrubs in their craft cocktails. And now aficionados are starting to toy with them at home because of their ease in production.
Shrubs can be simply made with only three easy-to-purchase ingredients: raw sugar, some kind of vinegar and just over-ripe fruit, plus a bit of fresh water. They have a salty, sea-like undertone after they ferment for a few weeks, but are also sweet and tart. The fruit gives a deeply welcome hit of sweet perfume, the cane sugar (essential) sweetens naturally, and the unmistakable tang of your favorite vinegar makes your lips pucker, and few things are more salutary for the gut than naturally fermented beverages. Shrubs really were the original energy and health drink. And now it looks like this tangy combination of flavors have received their second wind!
Note: These shrubs will remain fresh for 1 to 2 months in the refrigerator, unless until they start to dance the jig and sing in Gaelic, then make a new batch immediately!
Summer Raspberry Shrub (Makes about 1.5 cups)
This very basic shrub makes all kinds of refreshing combinations. Although the raspberry shrub starts out vividly red, in the end result, after a couple of weeks fermenting; the shrub will have a
pale coral hue. It’s delicious mixed with gin, vodka, rum, whiskey, Madeira, a smoky Scotch, Sherry, white wine, sparkling wine- and of course just plain water like they used to drink in the Colonial period!
Ingredients:
1 cup very ripe organic raspberries (they can be bruised and soft, but please, no mold)
1 cup raw cane sugar (Sugar in the Raw or like product)
1 cup raw cider vinegar (I use Bragg’s with the Mother Yeast intact)
Directions:
In a nonreactive bowl made of either ceramic or glass (or possibly stainless), add raspberries and pour sugar over the top.
Cover and let sit refrigerated for a few days, stirring and muddling often with a wooden spoon to combine. This mixture should expel lots of liquid, and this is good!
After a few days of gentle fermentation, add the apple cider vinegar. Let the vinegar combine with the sugar and raspberries for another week refrigerated. (Cellar temperature if you want to be absolutely authentic)
Arrange a fine-mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible.
Funnel the shrub into sterilized jars, this means submerged in boiling water for at least a minute and removed with sterilized rubber tipped tongs.
Cover and refrigerate (or cellar temp) for at least a week more, shaking well before using.
The assertive vinegar flavor will fade over time, leaving you a lightly thick- simple syrup that is tangy, sweet and very noteworthy!
Tip: A simple way to enjoy this raspberry shrub is with a glass of seltzer water and the addition of a few slivers of lemon zest. I also like to add it to gin!
Cannabis Infused Simple Syrup
(Use strain of your choice)
Ingredients:
2 cups raw cane sugar – like sugar in the raw
3 cups filtered water
2 tablespoons vegetable glycerin (this helps supercharge the cannabis)
3 or more grams finely chopped, ultra-high-grade cannabis
Directions:
The first thing you have to do is measure out equal parts of sugar and water then bring the water to a boil.
Drop the heat down, just a bit- you’ll know when you see the sugar turning to caramel that it’s too hot!
Add in your finely chopped cannabis and stir in until the sugar has been completely dissolved.
Cover the pot and bring it to a quick simmer (do not boil!) for about 30 minutes.
Cool for ½ hour, bring back up to a simmer. Stir in the vegetable glycerin. Strain.
Let cool again, and refrigerate for up to two weeks.
Fresh Toast Fizzy
(Serves 2)
Ingredients:
large handmade ice cubes
4 ounces independent producer rum- think no chill filtering or any added caramel for color (the real thing)
1 ounce Raspberry Shrub
1 ounce cannabis tincture infused simple syrup (using the strain and amount of your choice)
4 dashes Angostura Bitters
splash of fizzy water
Directions:
Fill a cocktail shaker three-quarters full with ice.
Pour in your rum, your handmade Shrub and the simple syrup (either cannabis infused or not) over the ice.
Cover, cap and shake hard for 15 seconds or until the shaker is really frosty.
Add a large ice cube to each of 2 coupe glasses. Strain cocktail into each of the glasses, dash the Angostura over the top of each glass (2 dashes each) and serve while icy with a splash of fizzy water of course!
Use the Thai spice principle. You can always add more spice- but you can never take it away!
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.
Oktoberfest Schnapps Tasting Asbury Festhalle & Biergarten Asbury Park, NJ
527 Lake Ave, Asbury Park, NJ 07712
Oktoberfest continues with a tasting of some of our favorite German schnapps! Learn the basics of German Schnapps from expert Warren Bobrow! Tasting includes a guided flight of 4 Schnapps accompanied delicious snacks!
