Tag: warren bobrow

Categories
Recipes

Here’s The Perfect Cocktail To Bid Adieu To Summer

Perfect Cocktail

The FreshToast, Julien Perry

For many, Labor Day weekend signals the last hurrah. The end of summer. The beginning of fall. The start of a new school year. For the rest of us, it signals another reason to drink.

 Thankfully, author and cocktail maestro Warren Bobrow, a good friend of The Fresh Toast, has created a cocktail that will give summer a proper sendoff, along with your sobriety.
 The cocktail, which Bobrow calls “Syncopation,” is anything but sweet. If you didn’t get the memo, we are done with sweet summer drinks. “Our palates call out for depth, balance and flavor,” says Bobrow. “With a little help, it will be fall in the glass.”
Syncopation
  • 2 oz Mezan XO Jamaican rum
  • 4 oz coconut water
  • 2-3 dashes Peychaud bitters – bright red in color
  • Splash seltzer
  • Fresh mint
  • Coconut water ice (frozen coconut water)
DIRECTIONS
  • Add coconut water ice to a tall glass
  • Add coconut water
  • Pour Mezan over the top
  • Add Peychaud’s
  • Slap mint (to release the fragrant oils) and garnish
  • Serve

If you drink a few too many of these, Bobrow has just the cure — New Orleans style. It’s a milk punch that could not be quicker to pull together. Here’s what you do: mix together equal parts brandy, simple syrup, vanilla, heavy cream, milk, ice, and nutmeg. Shake. Serve. And then remember that your hangover is proof that you lived up the last days of summer like someone who was  never going to see the sun again.

PLEASE READ MORE @ https://thefreshtoast.com/drink/heres-perfect-cocktail-bid-adieu-summer/amp

Categories
Interviews Reviews

Jersey Spirits Distilling Company: Real Craft Spirits from NEW Jersey

I’ve always admired the craft spirits entrepreneur. The person who does something with his or her hands that doesn’t involve pushing a pencil across a desk for their entire career. Distilling is one of those fine arts. It’s possible to be a great distiller but to lose focus on the art of business. A micro-distiller must be more than just a distiller- they must be focused on sales, marketing, science, art, customer service and of course, just putting the time in doing what they love.

Jersey Spirits Distilling Company, located in typically “Jersey-style” commercial office park set just a few miles from thundering routes 46 and 80.  They are hand distilling tasty, award winning spirits one drop at a time.  Founded in 2005 by a tight group of passionate Jersey residents, this Jersey-centric distillery may not be on everybody’s radar just yet.  But don’t let that stop you from discovering something that is quite delicious and surprisingly well made. From the gleaming tasting room with a little history of distilling in New Jersey on the walls to the tenaciously designed distillery, this is an extremely impressive operation.  They are a distillery mind you, their license says that no food is prepared here aside from some Pepperidge Farm Goldfish crackers-a cheese driven compliment to their communicative spirits.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/06/jersey-distilling-real-craft-spirits-from-new-jersey/#22f9c39b6c88

Categories
Articles Events Interviews

Cedar Ridge Distilling: Whiskey

It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey

Warren Bobrow

Grandpa Melvin’s Hands  (Leica M8)

It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.

There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’  Depending on many variables, this Angel’s Share can be pretty expensive or just about right.

READ MORE @ https://www.forbes.com/sites/warrenbobrow/2017/09/01/its-iowa-and-corn-means-craft-cedar-ridge-distilling-whiskey/#149b700b703c

Categories
Recipes

Millennial Pink Gin

The Newest Craze That’s Not New At All! The current obsession was invented in the 1800’s.

Pink Gin
Photo by Flickr user Stuart Webster
Invented by millennials? Yes and no. The original incarnation of the Pink Gin was developed in the mid-1800’s in England and in the Colonies (Princeton University comes to mind) by collegians (millennials) dissatisfied by the flavor of their home-made ‘distilled’ gin. The classic preparation for a pink gin would have involved a heavier variety of gin. In this case it would have been the higher proof (sometimes called Navy strength, which is usually made to be bottled a bit north of 50% abv., or 100 Proof.) Plymouth Gin was a style made popular in Plymouth, England. The very name, Plymouth- is a protected name by provenance alone. No one else can make Plymouth Gin.
Angostura Bitters- the pink component date back to the 1800’s so it’s completely plausible that these healing bitters were added to the high proof (i.e. Navy Strength) gin was originally used to kill an acute belly-ache or lessen the ravages of seasickness while battling the oceans of the earth. This higher proof gin, also known as a Plymouth Gin or a Tom Cat style (like the brilliantly made Barr Hill from Vermont), would have been aged for a period of time in a barrel that may have held some kind of whiskey. This flavor of the strong grain based spirit would have deeply colored the inside of the cask and added deep sweetness from other ingredients like molasses in certain historic versions to the modern day, potent Navy-style gin.

 This trend of making pink gin cocktails died out for about a hundred years due to changing tastes. The Pink Gin cocktail magically reappeared during the Roaring Twenties. The period known as the Jazz Era was a high living time during Prohibition. The rage during the 1920’s and 1930’s, involved drinking large quantities of ‘bathtub’ or cheaply made gin mixed into fruity concoctions, created or recreated as it was, to kill the foul taste of the intoxicating liquids.
 READ MORE AT: 

https://thefreshtoast.com/culture/millennial-pink-gin-the-newest-craze-thats-not-new-at-all/

Categories
Articles Books Miscellaneous Recipes Reviews

Weed Recipes: Top 10 Best Cannabis Cookbooks

I’m so very honored!

Edibles are a fun, convenient and covert way to consume cannabis, whether for recreation or medical purposes. Edibles are yummy treats infused with marijuana, that deliver the medicinal and psychoactive ingredients to your system without having to smoke anything. They can take the form of anything from brownies to borscht, with the help of infused oils like cannabutter. You can make savory cannabis foods like spaghetti, sweet treats like cookies and candies, or even drinks like cocktails and marijuana tea. If you want to get started making your own edibles at home but do not know how, don’t worry – there is a cannabis cookbook out there for you! In this list we will go over our top 10 favorite edibles cookbooks, featuring recipes for all tastes, budgets, and skill levels. You will find omnivorous and vegan treats, sweet and savory, complex recipes and some that take as little as five minutes to prepare.

If you want a more in-depth look on how to make cannabutter and other cannabis oils, check out our How To Make Pot Brownies post where we cover all of the steps. Make sure to follow all local laws when growing, processing, or eating your cannabis!

1. ‘Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations’ by Warren Bobrow

'Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations' by Warren Bobrow, best weed cookbook, marijuana cooking

One of the newest ways people are enjoying cannabis is by combining it with cocktails and mocktails. This is especially popular at dinner parties in the any states where cannabis has recently become legal for recreation. But, with a strong taste and a particular method of infusion necessary, beginners may not know how best to make cannabis cocktails. This book has a collection of 75 cannabis drink recipes by “The Cocktail Whisperer” Warren Bobrow. It also includes a full history of cannabis as a social and medicinal drug. You will find recipes not only for cocktails but for shrubs, bitters, butters, oils and even coffee, tea and milk-based drinks for the morning hours. This is a really fun book for anyone who loves drinks and cannabis.

Price: Kindle $2.99 Hardcover $17.57

Buy Cannabis Cocktails, Mocktails and Tonics here

READ MORE AT: http://heavy.com/garden/2016/06/weed-recipes-top-10-best-cannabis-cookbooks/

 

Categories
Recipes

STROH SNOWPUNCH

HOT DRINKS WITH STROH

http://www.stroh.at/en/recipes/hot-drinks/stroh-snowpunch/

STROH SNOWPUNCH

A DELICIOUS ALTERNATIVE DRINK TO THE CLASSICAL PUNCH WITH STROH

INGREDIENTS

  • 2 cl STROH Rum
  • 250 ml milk
  • 2 table spoons brown sugar
  • 100 ml whipped cream
  • ground cinnamon

PREPARATION

  • Heat the milk in a pot.
  • Add the sugar and melt it.
  • Beat the milk with a whisk.
  • Fill in a cup and add STROH rum.
  • Garnish with whipped cream and ground cinnamon.
Categories
Articles Books Recipes

Sip The Magazine!

PARTY TIME! It’s the theme of our HOT new issue full of FROSTY drinks. How about Warren Bobrow’s SUNSET OVER THE GANGES or one of 200 others from his new book The Craft Cocktail Compendium, featured in our new issue:

http://www.sipthemagazine.com/

Categories
Recipes

Tropical Sugar Cane Cannabis Cocktail

Take this tropical sugar-cane mocktail to a ‘higher’ level  – Cannabis recipe

 

Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.

 

I’m a huge fan of hot-weather beverages. Right now, it’s anything but hot out, but this little mocktail will transport you. This time of year can be warm and sunny, or it can be thanklessly cold and rainy. It may officially be spring, but we are experiencing the occasional icy wind that goes right through you. That’s where Vietnamese-style, freshly crushed sugar-cane juice comes in. This scintillating liquid — extracted from the stalk using a machine that resembles a sausage grinder — is refreshing, and come summer, it’ll stave off the heat and humidity with alacrity.  To take my iced sugar-cane juice to a higher level (so to speak), I use condensed milk for the infusion. The condensed milk takes to decarbed cannabis beautifully, and you can use it in a plethora of concoctions — from the obvious caramel, by cooking it very low and slow until it caramelizes, or as the aide-de-camp to a Vietnamese iced sugar-cane juice, which is the topic of this article.

READ MORE AT: http://www.seattletimes.com/life/take-this-tropical-sugar-cane-mocktail-to-a-higher-level-cannabis-recipe/

Categories
Interviews Podcasts

Farm to Table Cannabis

Farm to Table Cannabis

Episode 4 with Tyrone Jones Medicated BBQ Sauce,

Warren Bobrow The Cocktail Whisperer

Watch on Vimeo:

https://vimeo.com/226087426

Categories
Events Interviews

A Successful Tale

A Successful Tale 
We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!

‘Meet the Distillers Happy Hour’  With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“Meet the Distillers Happy Hour”
With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.

On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!