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
Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)
MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different.
Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks.
Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry.
“My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.”
Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.”
Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink.
9 ‘Cannabis Cocktails’ the focus of Morristown mixologist’s book Michael Izzo, @MIzzoDR 12:10 a.m. EDT June 12, 2016 636008283682065717-060616Bobrow-078.jpgBuy Photo (Photo: Bob Karp/Staff Photographer) MORRISTOWN – A Morris County author just released his fourth cocktail book, but this time he’s substituted the bitters for something a little different. Morristown “Cocktail Whisperer” Warren Bobrow’s “Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations” debuted earlier this month, and is a guide to adding marijuana to mixed drinks. Bobrow, 55, said he was partially inspired to create the book by a family background in the pharmaceutical industry. “My grandfather made a well-known brand of ‘snake oil’ that was in every medicine chest in America,” Bobrow said. “It did nothing, but it made him a wealthy man.” Bobrow said that history also inspired his first book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today.” Bobrow, who grew up in Morris Township and went to Morristown-Beard, said he was raised with an emphasis on natural healing. Which is why he enjoys creating cocktails he says have natural healing methods, something he said marijuana can add to a drink. “Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).” Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book. “I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.” Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes. While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience. “Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.” Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted. “I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.” For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels. “This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.” Still, he hopes readers take his work seriously. “I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.” Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth. The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid. Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1. “A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.” Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works. Go to https://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble. Staff Writer Michael Izzo: 973-428-6636; mizzo@GannettNJ.com Recipe for Thai-Spiced Ginger beer from Mixologist,Buy Photo Recipe for Thai-Spiced Ginger beer from Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer) Mixologist, chef, and writer known as the CocktailBuy Photo Mixologist, chef, and writer known as the Cocktail Whisperer, Warren Bobrow, author of Cannabis Cocktails in his Morristown home. June 6, 2016, Morristown, NJ (Photo: Bob Karp/Staff Photographer)
“Cannabis is vilified but can be used as healing,” Bobrow said. “Cannabis may well be the only ingredient that actually did anything (years ago).”
Bobrow said he always planned to write a marijuana-themed cocktail book, as it mixes two things he knows well. A chef with a background in wine and history with marijuana, Bobrow said he has a palate for flavor that makes him the right person to pen this book.
“I’ve used pot since I was 13 years old. And I don’t like to drink traditionally, though I work with liquor,” Bobrow said. “Cannabis for me is easier to control. It treats me nicely, plays very nicely. And it also plays well with alcohol.”
Bobrow wrote “Cannabis Cocktails” in about three weeks, taking another month to develop the 75 different cocktail recipes.
While the book may create some controversy for its subject matter, Bobrow said edibles like “pot brownies and candies” are much more dangerous than adult cocktails, as they appeal to a younger audience.
“Adult cocktails are serious. It sends a different message,” Bobrow said. “This is not a book for someone looking to get high quick.”
Bobrow stressed that all of his research and experimenting for the book was done in U.S. locations where marijuana use was permitted.
“I didn’t do any of this in New Jersey. I do not have a cannabis card, so I don’t touch anything in New Jersey. I wouldn’t dare,” Bobrow said. “New Jersey is slow to the party, things haven’t changed a lot since the 1700s. As far as cannabis is concerned this is a very conservative area and that’s not changing.”
For anyone planning to utilize the book in New Jersey, Bobrow stressed to get a medicinal marijuana card and go through the proper channels.
“This is a very specific book. In New Jersey to use it legally you have to be part of the medical cannabis community,” he said. “I know it’s illegal (in New Jersey) and (readers) know it’s illegal. But of course I can’t control what people do with it.”
Still, he hopes readers take his work seriously.
“I didn’t make the book to be a stoner book,” Bobrow said. “These are legitimate cocktails that happen to have cannabis as an ingredient. I stress in the book not to take more than one (drink) per hour.”
Two recipes he singled out from his collection were the Thai-Spiced Ginger Beer, made with an ounce of medicated simple honey syrup, and the Mezzrole Cocktail, a bourbon drink that uses half an ounce of cannabis-infused vermouth.
The recipes are all his own, and while the cocktails work with all variations of marijuana, specific strains are recommended for each. For the Thai-Spiced Ginger beer, he selected the strain “Tangle,” while he believes the Mezzrole works best with a “Sativa-Indica” hybrid.
Bobrow said the book was thoroughly vetted by the legal team of his publisher, Fair Winds Press, before launching June 1.
“A book like this hasn’t been published before,” Bobrow said, adding it’s already been translated to French and Dutch. “I know it’s going to do well, it’s just a matter of how and where.”
Bobrow said he is working on a fifth cocktail book, which he said will be a compendium of his previous works.
Go to https://cocktailwhisperer.com/ to learn more about Bobrow, “Cannabis Cocktails,” and his other books, which are available for purchase online through major booksellers including Amazon and Barnes & Noble.
Memorial Day weekend marks the unofficial start of summer in the U.S. and for New Yorkers that means heading East to escape the city heat and enjoy the historic seaside towns and swanky social scene. I was ecstatic to go to the Hamptons for the first time this season to partake in the festivities. One of the weekend’s most coveted events was the AVENUE on the Beach magazine kickoff party where Mamont Vodka made its debut at the hottest new restaurant KOZU, a restaurant by day and nightclub beach house by night.
Guests nibbled on flavorful ceviche and sushi rolls from KOZU’s Japanese/Peruvian menu while mingling to the eclectic tunes on the outdoor patio. To beat the heat, mixologist Warren Bobrow was busy concocting Siberian Surf specialty cocktails that included Mamont Vodka, Fruitations Grapefruit Syrup, and Pechaud’s Bitters. I loved the drink’s refreshing aroma and others couldn’t get enough of the Siberian vodka either as they lined up to experience the smooth flavor and admired the massive ice sculpture on display.
Ceviche at Kuzu
Also on hand at the event was Blushington, the professional makeup application service, which was offering attendees fresh makeup touchups to ensure they looked picture perfect for the occasion.
After the bash at Kozu, I headed to the northern tip of Long Island in Montauk where trendsetters gathered to celebrate the holiday weekend at another hotspot, The Surf Lodge where New York City nightclub Goldbar had its pop up bar located. The venue was jam packed with gorgeous models in boho chic fringy dresses and sky-high wedges, while the men had button down shirts and shorts reminiscent of Polo ads.
To create even more of a summer atmosphere, beach scenes were projected on a large indoor screen of one of my favorite childhood comedy films, Back to the Beach with Frankie Avalon and Annette Funicello. Outdoors, patrons took in the views of the coastline and enjoyed the evening while sipping on Mamont Vodka’s Siberian Surf cocktails, one of the sole sponsors of the event.
The collaboration between the vodka and the venue will continue throughout the summer during key holiday weekends, including 4th of July and Labor Day.
When you reach for a bottle to find that it’s empty, it’s important to be ready to improvise.
Whether it’s fruit that’s out of season, that bottle of super rare aperitif that you’re dying to mix up, or you’ve simply run out of one of your bar staples in the middle of a rush, it’s important to have effective substitutions ready to take center stage.
Below you’ll find some handy suggestions on substitutions that could easily bail you out the next time you’re in a pinch.
1. Substitute fresh juices
Warren Bobrow, author of “Apothecary Cocktails, Bitters and Shrub Syrup Cocktails, Whiskey Cocktails,” and “Cannabis Cocktails, Mocktails, and Tonics” relies on Fruitations Craft Soda and Cocktail Mixers when you need a quick — but still flavorful — stand in for fresh fruit juices.
Fruitations is currently available in three varieties — cranberry, grapefruit, and tangerine.
“It’s brilliant stuff,” Bobrow said.
2. Make your own liqueurs
Sometimes it’s harder than it should be to get your hands on a specific liqueur. Sometimes, it’s just cheaper to make them yourself.
Mike McSorley, Head Distiller and Brand Ambassador at Island Distillers, has a handful of quick fixes when behind the bar.
Cointreau substitute
750 ml 100 proof vodka
Zest of 2 oranges
Steep for 24 hours
187 ml rich simple syrup
St. Germain substitute
D’arbo elderflower syrup
100 proof vodka
Small pinch citric acid
3. When you need to MacGyver it
Sometimes it’s simply a matter of being put in a tough spot in the middle of a rushed service.
Izzy Ramos Foster, owner of Mixotica Cocktail Design, has had to make a handful of fast decisions in her time.
“For a Sidecar, using Tuaca and/or Licor 43 as a substitute when your orange liqueur unexpectedly runs out has worked every time,” Foster said. “Sometimes it works in a Margarita, depending the tequila. I’ve never had a complaint!”
Other off-the-cuff substitutions have been a bit more unique.
“I’ve also had to resort to using crushed Altoid breath mint powder (diluted in a bit water and strained) a couple of times when a sudden Mojito craze hit, fresh mint ran very low, but the cocktails needed to go out stat,” she said. “It’s not my proudest ‘professional bartending’ moments but it worked and the party went on!
4. All in the family
When it comes to replacing ingredients, remember that like replaces like.
For example, if you’re short on Cynar, you could easily swap out with a similar potable bitters like Campari (although it’s much fruitier than Cynar), Fernet Branca or Punt è Mes — a dark, bitter Italian vermouth produced by Carpano.
Consider the balance of your drink and its key features, and you can even create some unique cocktails by switching out key ingredients. For example, if you’re short on vodka when dying for a Moscow Mule but happen to have a silver rum in the house, replacing the vodka with rum leads to the heavier, richer Jamaican Mule.
5. Knowledge is your best substitute
Finally, have a working knowledge of how flavors relate to each other — and an even better understanding of what you actually have access to behind your own individual bar.
“Knowledge is key here,” said Matthew Biancaniello, owner of Eat Your Drink, LLC.
Specifically, while behind the bar one night Biancaniello noticed he had suddenly run out of fresh lime juice. What he did have, however, was fresh passion fruit juice.
“Instead of 2 ounces of lime juice, I did 3/4 ounce of passion fruit juice,” he said. “The passion fruit became the citrus in place of the lime juice. By reducing the amount I was able to keep the citrus there without making it painfully obvious that I wasn’t using the usual ingredient.”
The key to quick substitutions behind the bar is a deep knowledge and appreciation of similar flavors, a willingness to play around with different ingredients, and the ability to think on your feet.
Substitution quick tips:
Substitute liquors and liqueurs from the same family. In a pinch, rye can stand in for bourbon.
Take the time to play around with different flavors before you really need to punt. Having a knowledge of parallel flavors will keep your flavors relatively consistent.
Don’t be afraid to play around with different flavor combinations to create something new (so long as your patron knows that you’re being creative).
I never fully got it about Mamont until I drank it in Moscow. It was there, in the Ministry of Science that I felt the deep inner meaning of Vodka. And I knew at that moment this was one of the worlds best. And I had to share it. 1/2 oz at a time.
As Twitter is the arbiter of “leveling the playing field” I bring attention to the plethora of smoking mechanicals that litter the marketplace. With all due reverence to the companies that make high end products, there are many others that are not up to snuff. I will not be reviewing those. Just like when I offer liquor reviews, if your product sucks, I’m not going to write about it. Benign Neglect is what this is called.
So you make what I consider the top in your class? Well then- not to worry. I want to say nice things about your craft. If your product is easy to use- all the better- and if it makes my life easier- well, this is a small victory in life. Because not everything is easy. Far from!
I received a lovely little metal box in the mail from Source Vapes. Not knowing what to expect, and with full disclosure- I use cannabis daily by smoking it (the old fashioned way…) – so my experience level is quite advanced from nearly 40 years of smoking pleasure… Yet I had never used a Source Vape product before. I had no idea what all the parts did, and with that said, I headed over to their website and I was still quite confused. What goes into the Source Vape? Dry herbs? (NO!!!) Something else? (YES!!!!!!) but what is that something else. Evidently you cannot say what goes into it. Is there a law prohibiting this disclosure? I doubt it. But here in my state where I know no one who uses such a contraption, well I had no clue what to do, nor how to do it!
Not that this is bad. I just didn’t have a good teacher to walk me through the process.
Suggestion to Source Vapes- I’m visually oriented and a good YouTube instructional goes a long way for me. Show me what goes in it. How much to use. What those temperatures mean for each product. What goes in it? How do you get that icky water out of that bong looking thing? And what is that glass globe? What does that do?
Argh… I guess at 55 I’m just old-school and I have no use for electronics or dare I say, concentrates. My skill is rolling a joint with one hand like my stepbrother Drew taught me about forty years plus ago. Electronics? Nice for the millennials who have no patience.
Ok… With that said, the Source Vape, when I finally figured out myself, what went where and when is a well-built contraption. I imagine that those in the healing cannabis world will find it very ingenious… no burning flame is even necessary! But I am a bit concerned about the high heat settings. There really is no explanation for this. Practice is not good enough when you have limited supplies and less patience.
The globe? Fragile. Strange design (for me) I’m not comfortable with it- the globe gives an amazing hit- but it may be too strong for me. Maybe the temp is too high? No idea and no one to ask. Sure they have customer service, but I could not determine anything from the conversation and I got frustrated immediately.
The bubbler? Very fragile. Glass is not metal, it’s pretty enough, but without good instructions- well- you know that story already. Fill the tube with some water. Add your concentrate (which one? I have no clue…) and hit the button five times… (why five times? Never explained fully…. Why not just once or twice? But FIVE TIMES?)
Ok.. so I did that. The hit was pretty flavorless. Lots of vapor, but no real taste.
Am I doing something wrong?
Am I using the wrong type of concentrate?
Why can’t I figure this out?
(no one to ask is a good start)
Not a bad product. Seems to be in the mid-range on price (about $150)
Would I recommend it? Probably yes- I’d say the operation is quite advanced.
For me, it’s way beyond my comprehension…
I’ll pass until I figure out how to use it better.
Because I cannot easily find what goes in it… What goes in it? (again. no idea because this is not explained at all and I know there are so many different types of concentrates on the market)
From a visual standpoint, the machine is lovely. Looks like the key to a very expensive automobile. But I’d never leave the house with it. Way too difficult to fill in any wind.
The Source Vape is not easy to clean. Bits of my (limited supplies) …of…concentrate fell out of the ‘bowl’ and were impossible to get out because the space between the ‘bowl’ and the glass is very tight- and that ‘bowl’ gets extremely hot… (read: burnt fingers)
Better instructions for those of us who are old and infirmed. (far from, but you get the gist)
My advice?
Buy one. You already know what to do with it. Carry on. It’s probably the best one of its type on the market, I couldn’t figure it out easily- but that’s just me.
Listen up, folks. The Cocktail Whisperer, Warren Bobrow, is here with an earthy, refreshing, well-balanced summer cocktail that’s utterly unique. Introducing: the Thai-Spiced Ginger Beer, with flavors of root beer, mint, and ginger.
Warren Bobrow is an award-winning author, mixologist, cocktail journalist, spirits judge, and all-around industry heavyweight. Bobrow’s newest book, Cannabis Cocktails, Mocktails, & Tonics, promotes the homeopathic values of cannabis and explores such benefits when paired with cocktails. To celebrate this month’s book release, we’re featuring a virgin version of Bobrow’s Thai-Spiced Ginger Beer.
For your cocktail, Art in the Age Organic Root Liqueur (think premium root beer taste) will mix with freshly brewed mint tea and spicy Q Ginger Beer.Hudson & Lee‘s Honey Simple Syrup provides sweetness, while the Bitter End‘s Jamaican Jerk Bitters offers just a hint of spice. Pour over lemon zest ice cubes and be refreshed.
For more summertime refreshment, we’ll show you how to use your AITA Root Liqueur for boozy root beer floats too!
FYI – The original Thai-Spiced Ginger Beer recipe calls for a “medicated simple syrup”, which infuses cannabis in a homemade honey simple syrup.Sorry – we can’t ship cannabis in our cocktail kits. However, for those subscribers that have legal access in their state, our kit will provide Bobrow’s recipe for medicated simple syrup. Each kit will also include a special discount code for purchase of the Cannabis Cocktails, Mocktails, & Tonics through Quarto Publishing.
The hottest home accessory I can think of right now is a bar cart! It’s all the rage! Why? Because everyone loves a cocktail, and everyone loves an easily accessible cocktail. This functional piece of furniture allows you to proudly display your collection of liquor and glasses, and everything is presented in a way that makes you feel like you’re living in a suite at The Plaza.
The Rosalind Tea Cart is one of my favorite options right now…the perfect marriage of form, finish and function.
So once you have that perfect bar cart for your space, what exactly should you have on it? What are the essentials? Well, I asked my good friend, Warren Bobrow – a critically acclaimed mixologist and author of several amazing cocktail books – to chime in on the subject.
For a well-rounded bar, he suggests having the following supplies on hand :
A London dry gin, like Boodles.
A botanical gin, like Hendrick’s.
A rye whiskey.
A bourbon for mixing, like Four Roses.
A vodka, like the new Mamont from Siberia.
A bottle of dry vermouth, like Dolin, and sweet vermouth, like Carpano – be sure to refrigerate.
For rum, get a blend, like Mezan XO, and a single batch, like the Mezan Panama 2006.
An orange-flavored cordial, so you can use it in margaritas or gin, vodka and even bourbon-based cocktails.
A fine tequila (and if you’re super esoteric, a bottle of Mescal. No worms though! That just isn’t done.)
A bottle of single malt scotch from India or Japan as a refreshing counterpart to your basic scotch whiskey.
A selection of cane sugar sodas, tonic – sweet and dry – and some shrub syrups are fun, too. There are also plenty of funky bitters that come in all sizes and shapes and have droppers.
One wild card ingredient is balsamic vinegar! Bobrow confesses that he loves making cocktails with it. He says it adds a certain twang to the drink. A white balsamic can also sit on the bar, as it doesn’t need to be refrigerated.
So now that your bar cart is stocked, what to make? Well, let’s impress your guests with a yummy Manhattan recipe!
Fill three quarters of a cocktail glass with ice
Add 3-5 oz of bourbon whiskey
Add 1 tbsp of white balsamic vinegar
Add 1/2 oz of Carpano Antica sweet vermouth
Stir 40 times…
Strain into a pre-chilled martini glass that has a couple drops of orange bitters, and garnish your drink with a cherry
Now that you have the best cocktails anddecor, your home will be the new hot spot in no time. Cheers!
Flavor is such a personal thing.Now add color to the equation.Are you a bartender who finds that their darker spirits seem to sell better than those lighter ones?I hope you don’t find me presumptuous when I tell you that you’re fooling your clientele.What?Dark doesn’t always mean old, just as flavor is not always a good determinate to freshness.
We have to do better for our guests.Fresh juices and high quality spirits is my mantra.I have a philosophical difficulty with caramel coloring in spirits under the pretense of being old.At the recent Miami Rum Fest, I represented Mezan Rum.It’s easy to speak of Mezan because of what they don’t do to it.No caramel.No chill-filtering.No sugar added.No glycerin (for mouthfeel…) minimally pad filtered to remove the black stuff from the ex-bourbon oak casks.Bourbon whiskey casks by law can only be used one time.Then they leave the rick houses and spill their contents into the bottles that are on the shelf.. that’s Bourbon.These wet casks make their way to the Caribbean (or Mexico for aging Tequila, or Scotland for Scotch Whisky…) the list goes on and on where Bourbon casks go.But one thing is for certain, this wet wood will do well to house a portion of fine rum.
So these casks will house all sorts of spirits.And the really fine ones.The ones that you never see in your favorite liquor store will make their way around the Rhumb Line in the globe.If you know someone who travels, they probably have something authentic in their bar…Seek out this kind of friendship, especially if they share because you’re never going to taste anything like this again- whatever it is.Rum, straight out of the cask, cut to 80 proof is one of life’s simple pleasures.The Terroir is island specific.And even distillery specific because of the yeast.If the distillery uses a wild yeast, well- you can taste it.There is a funky quality to this liquid.
Rum or Rhum?I’m a huge fan of Martinique Rhum.The stuff that says Agricole gets my attention.To be fair, I don’t currently represent an Agricole so I hope that my words resonate on a personal level.I love Agricole because it’s authentic.No, I’m not from the islands- I’ve sailed all over and tasted many different rums and RHUMS.. from many, many places.As much as I call myself a well-traveled man, there are always more well-traveled folks.I’m fortunate to have spent time on our family yacht where drinking well was a true metaphor for living well.
You cannot punish me for authenticity.Nor can you go wrong by experimenting with Rhum Agricole.I like mine very simply.Cane sugar syrup, Fresh lime with the skin (essential) and a hundred proof or more Rhum Agricole.Of course in my forthcoming book, Cannabis Cocktails, I infused a vinegar laden shrub into the lime and added a touch of ginger syrup- not traditional, but I did write the first book on the topic- so it certainly can be anything I want it to be.Right? And that means I added a dosage of THC.Not in this recipe, but you get the gist.
Make your Ti-Punch as you desire.My intellect is somewhat swayed by being out at sea.If you haven’t done it before, don’t.It’s not like being out on a cruise ship.Far from. You might actually have to… sail.
Martinique to me is not a place that you go to soak up the sun on beaches- although I’m sure that activity is available to you- especially the area that experienced volcanic activity.The beaches are gorgeous and the ocean a blue that reminds me of royalty.When the sun is just right and the language is swirling in the background you could be on Cloud Nine.Martinique is that kind of place.I couldn’t imagine working in the cane fields.I wouldn’t last a day.
Now I understand why Rhum placated the worker.It’s rough out there. Razor sharp machetes flying into inches thick cane.. sharp fronds.Syrup that sticks and attracts biting insects.The heat.
What does this have to do with Rhum?
It’s the base.. The soul.
When you drink Rhum Agricole- you drink passion.
So this spring I suggest that you make for your guests a new (but very old) cocktail.The Ti- Punch.
Ti Punch
Ingredients:
½ lime, cut into small chunks
1 oz. Cane Sugar Simple Syrup- it’s available commercially
3 oz. Rhum Agricole of your choice..I love the ones that Ed Hamilton is bringing in..
Authentic!
Prep:
Add the lime chunks to a clean glass
Muddle with a splash or four of the Cane Sugar Syrup
Add a bit of Rhum Agricole (I use the 100 proof blanche)
Decide early how much Rhum you will use because you are “Choosing your own Death” if you make it too strong in the hot sun of the French Caribbean.
Mezan Panama and Mexican Cola
The Mezan Panama Rum is a magnificent beast.Especially with a full bodied Mexican Cola and Chocolate Bitters
Ingredients:
2 oz. Mezan Panama 2006
6 oz. Mexican Coke – Cane Sugar
2-4 dashes Bitter End Mexican Mole’ Bitters (a bit spicy, these are.. really!)
