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Tag: Whiskey Cocktails
I’ll be signing books at Whisky Live, Wednesday March 1, 2017!
Sample from Over 300 Different Scotches, Bourbons And Whiskies From Around The World, All Under One Roof At: Pier Sixty Chelsea Piers, New York, NY 10011
General Admission Ticket
VIP Admission Ticket
2017 Whisky Live NY Program
Whisky Live VIP Pours
- Tullibardine 25 Oloroso Sherry Butt Finish
- Glenfarclas 25 years
- Talisker 18 years
- Aberfeldy 21
- Notch Whisky 12 years American Single Malt
- Deanston 18 Bourbon Finish
- Makers Select – limited Whisky Magazine special selection
- Evan Williams Single Barrel – limited Whisky Magazine private barrel selection
- Four Roses Single Barrel – limited Whisky Magazine special bottling
- Michter’s –premium selection
- Breckenridge Dark Arts Malt Whiskey
- Johnnie Walker Blue
- Woodford Reserve – limited Whisky Magazine special bottling
- Bushmills 21
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Greenish Cocktail Cherries Recipe
I’m a bit of an evangelist when it comes to homemade cocktail cherries. They’re far, far superior to those red things that come in jars.
INGREDIENTS
| 1 bottle (750 ml) of bourbon whiskey | ||
| 8 grams of decarbed cannabis | ||
| 2 pounds (910 g) pitted fresh cherries |
- Infuse the whiskey with the cannabis following the instructions on page 34**.
- Place the pitted cherries in a large mason jar, then cover with the infused whiskey.
- Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily.
- Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do.
- Use as called for in cocktails and mocktails.
**Recipe credit to Warren Bobrow’s Cannabis Cocktails, Mocktails, and Tonics
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Winter Rum Drinks
Very few spirits offer the diversity of rum. Rum can be served in a variety of ways. Hot, cold and at room temperature without diminishing the flavor or potency! Some of my most favorite methods of serving rum drinks during the holidays in a hand held form. A hot toddy for instance is the perfect way to introduce your guests to the pleasures of rum. If they are not careful, a hot toddy will also introduce them to a pillow faster than you can say sleepy-time!
Some toddy-style cocktails that speak of the season…
The Apple Rum Bake
Prepared to get baked after drinking a couple of these hot cocktails
Ingredients:
Calvados
Dark Rum
Hot spiced tea
Butter
Preparation:
Heat a pot of spiced Indian tea
For two blisteringly strong drinks:
Add: 6 oz. of Rum to the pot of spiced tea along with 2 oz of Calvados
Pour into pre-heated mugs and top with a pat of sweet butter
Sip to la la land.
Enjoy these boozy concoctions!
The Peppermint Dream Cocktail
Peppermint, hot chocolate and rum are one of these cocktails. There are three different kinds of chocolate, dark, sweet and white. Melted into your cup with the addition of peppermint oil and dark rum, your guests won’t know why they are floating on a cloud before the evening is over. Freshly whipped cream (never that stuff in a can) propels this hot toddy into dessert infamy.
Ingredients for a large punch bowl of relaxation:
Ingredients:
3 different types of melted chocolate (white, dark bitter and sweet) enough for 12 cups
1 teaspoon of concentrated peppermint oil
1 bottle of dark rum (Barbados or Jamaican come to mind)
4 cups of the 1/2 condensed milk, 1/2 whole milk mixture
Process:
Warmed sweetened condensed milk & regular milk in 50/50 proportions
Melt chocolate and add warmed milk mixture to thin out for your mug of goodness
Add 2 oz. of dark rum to each mug
Stir with a peppermint stick
The Sailor’s Dilemma
The next drink is savory in nature. It involves Beef Bullion. You serve this toddy as a welcoming tot by the front door of your home.
Ingredients:
1 Gallon of strong beef bullion in a brightly polished copper pot set over a flame
1 bottle of dark rum
½ bottle of overproof rum (140 proof)
Freshly cracked pepper
Process:
Combine ingredients and gently heat to just below a simmer
Sip VERY carefully….
The Red Shirt Cocktail
The next drink is perfect for enjoying amongst your friends… I use maple syrup, dark rum, seltzer and Sweet Vermouth.
Ingredients for two rather stiff slurps
Amber Rum- Find a Rhum Agricole from Martinique
Grade B Maple Syrup (DARK Amber)
Sweet Vermouth like Carpano Antica or Atsby “Armadillo Cake” Vermouth
Large cubes of ice 3×3
Bitter End Curry Bitters
Preparation:
To a Boston Shaker, fill ¾ with ice
Add:
4 Tablespoons of the Grade B Syrup
Add 4 oz. Rhum Agricole
Add 1 oz. Sweet Vermouth
Shake Shake Shake shake
Strain over the 3×3 ice cubes in a rocks glass
Add 2 drops of the Bitter End Curry Bitters over the top
http://drinkwire.liquor.com/post/winter-rum-drinks#gs.NWwqa14
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Ulysses Left on Ithaca Cocktail
Ulysses Left on Ithaca Cocktail
Excerpted from Whiskey Cocktails by Warren Bobrow
Come fall, my palate is already calling out for the heat and aroma from the fireplace. There is something about wood heat that fills me with warmth for the coming cold months. I love the snap of the fire and the brooding heat that fills the room.
The same holds true for my cocktails. I seek out brown liquors that speak of warmth like whiskey spun into a very seasonal cocktail.
Smoked American whiskey is a wonderful match for a citrus-oil–tinged tea like Earl Grey. Don’t worry, I’m not suggesting you start spiking your morning pick-me-up; this delicate cocktail proves that Earl Grey isn’t just for breakfast anymore. Bound together by homemade ginger simple syrup, the Ulysses delivers spicy, sweet, smoky, and even salty—all at once. This cocktail is named for the Greek hero of the epic poem The Odyssey. Reluctant to leave his homeland of Ithaca, he pretended to be insane by sowing his fields with salt instead of grain. In his honor, the final touch to the Ulysses is a pinch of sea salt, which adds an unexpected, crunchy kick. It’s a delicious finish. The ingredients for this cocktail are simplicity themselves, but the sum of the parts is truly bewitching.
Ulysses Left on Ithaca Cocktail
Ingredients
- 4 ounces (120 ml) freshly brewed Earl Grey tea, cooled
- 3 ounces (90 ml) smoked American whiskey (like Balcones Brimstone or the salubrious and rare, limited edition- Knob Creek Smoked Maple Bourbon)
- 2- ounces (60 ml) Spicy Ginger Honey Simple Syrup (see below)
- 1-ounce (30 ml) club soda
- 2 pinches of sea salt
- 2 sprigs of thyme
Instructions
- Brew and cool the Earl Grey tea.
- Fill a mixing glass three-quarters full with ice.
- Pour the whiskey, tea, and the Spicy Ginger Honey Simple Syrup over the ice, then stir to combine.
- Taste for sweetness: If it’s not sweet enough, add a bit more simple syrup.
- Place a chunk of hand-cut ice into each of two short rocks glasses. (If you really want to bring out the gingery taste of the simple syrup, make ginger ice in advance: Freeze slices of fresh ginger root into your homemade ice.)
- Add the splash of club soda to each glass, and top each with a pinch of sea salt to add a welcome “crunch” to each sip.
- Garnish with the thyme sprigs—and get ready to pour a second round.
SIMPLE SYRUPS
Raw Honey Simple Syrup:
In a medium saucepan, combine 1-cup (340 g) honey with 1/2 cup (120 ml) water and simmer, mixing until the honey has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.
Ginger Honey Simple Syrup:
Make a batch of Raw Honey Simple Syrup. Add 1/4 cup (25 g) finely chopped fresh (preferably young) ginger. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. If it becomes frothy or speaks in pirate tongues, throw it out!
Spicy Ginger Honey Simple Syrup:
Make a batch of Raw Ginger Honey Simple Syrup, and add 1/2 teaspoon cayenne pepper. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks. This can also be added to a glass of seltzer water, making ginger beer that you’ve never tasted before! Can you say Dark and….. STORMY?
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Woodstock!
Authors talk butter, cannabis cocktails in Woodstock
This week the Golden Notebook bookstore, 29 Tinker Street, Woodstock, brings us two gastro-literary events.
The first, at 4 p.m. Saturday, December 3 at the bookstore features Award-winning food writer and chef Elaine Khosrova reading from and discussing her book “Butter: A Rich History.” From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food, she tells us. She includes the essential collection of carefully developed core butter recipes, from beurre manie and croissants to pate brisee and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home — no churning necessary.
Then, in what may be a perfect complement to the Butter event, Warren Bobrow brings us Cannabis Cocktails, Mocktails & Tonics, this one at 6 p.m. Saturday, December 3 at the Golden Notebook.
Bobrow is the creator of the blog cocktailwhisperer.com, and he’ll teach you how to create your own cannabis infused cocktails. He insists that combining cannabis and cocktails is a hot new trend and he’ll show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. He’ll urge you to ‘look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups.’ Bobrow is the author of Apothecary Cocktails, Whiskey Cocktails and Bitters and Shrub Syrup Cocktails. He has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show.
For more information, call 845-679-8000 or see www.goldennotebook.com.
http://hudsonvalleyone.com/2016/12/01/authors-talk-butter-cannabis-cocktails-in-woodstock/
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A talk with the author. (ME!)
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Craft Cocktail Compendium!!
My latest book, Craft Cocktail Compendium !!
Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.
Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.
https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html
The Craft Cocktail Compendium
Contemporary Interpretations and Inspired Twists on Time-Honored Classics
Description:
Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.
Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.
- ISBN: 9781592337620
- Publisher: Fair Winds Press
- Imprint: Fair Winds Press
- On Sale: May 1, 2017
- Format: HARDCOVER BOOK
- Edition: N/A
- Price: $25.99 ($33.99 In Canada)
- Category: COOKING
- Territories:
- Size:
- Pages: 320
- Unit Weight: 0
- Carton Weight: 0
- Carton Qty:
- Country Of Origin: CHN
- Substitute ISBN:
- EAN: 9781592337620
| Format | Edition | ISBN | US Price | Pages/Time | Trim Size | On Sale Date | |
|---|---|---|---|---|---|---|---|
| HARDCOVER BOOK | 9781592337620 | $25.99 | 320 | May 1, 2017 |
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