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Culinary Cocktails

What happens when a man is snowbound with only his wits and his sideboard? He crafts a perfectly balanced flight of cocktails:  too cool!

Passage to India

We just had some snow, about 8 inches this time. The last time it was about two feet. Everything is covered in a fine white dust. It’s quite lovely to look at as long as you’re inside and not shoveling. A friend of mine just sent a lovely container of Fig and Pear Chutney. I had been looking at some photographs of India and it churned my imagination. There was a picture of the Ganges River comingonto the computer screen and I thought of a Passage to India cocktail.

  • 2 shots Bluewater Organic Vodka
  • 1 tablespoon of a spicy chutney (homemade if possible)
  • 1 or 2 saffron threads
  • Orange peel
  1. Add crushed ice and vodka to a cocktail shaker. Do not shake or stir.
  2. Add spicy chutney to a well-chilled martini glass.
  3. Strain iced vodka into the glass and garnish with saffron threads and an orange peel.

The Red Hour Cocktail

The Red Hour Cocktail’s inspiration comes from the Star Trek show of the same name. How completely rational people can go quite crazy when the clock strikes The Red Hour.

  • 2 shots Siesta Key White Rum
  • 1 or two drops of Bitter End Thai Bitters
  • Freshly squeezed orange and lime juice (just enough)
  • Q-Tonic Water
  1. Add a few cubes of ice to a cocktail shaker, then the rum, followed by bitters, then fruit juices.
  2. Shake. Strain onto fresh ice in a tall glass.
  3. Top with a few splashes of Q-Tonic Water and a RED Cherry.

The Pure Driven Snow

Another cool-as-ice cocktail. If you live anywhere outside the tropics this year, you’re in the snow belt and understand the inspiration for this drink.

  • 1 wheat beer such as Brooklyn Brewery Hopfen-Weisse
  • 2 shots Anchor Junipero Gin
  • 1 lime in chunks
  • 1 tablespoon sugar cane syrup
  1. Fill a cocktail shaker with ice, pour in beer and gin.
  2. Add lime and syrup.
  3. Shake very gently, or the drink will foam wildly.
  4. Serve in a short glass with fresh ice.

Morning awake

  • 2 shots Calvados
  • 1 shot good cognac
  • Hot Black Tea to fill a mug
  • Scraping of fresh nutmeg
  1. Serve hot.

Sleepy time, sleepy time! 

By Warren_Bobrow

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