Cocktail Whisperer Warren Bobrow whisks us away to warmer climates with this week’s cocktail.
Cocktail inspiration comes from the internet- driven media as well as my twisted sense of my often enlightened self. This morning I was reading the “Tweets” from my friend Patti Clauss. She linked and re-Tweeted a recently published journey in Eater Magazine involving Anthony Bourdain, eating and drinking his way through the streets of San Francisco. I love Tiki bars, especially the ones in San Francisco. They are a fantasy for the mind and the body. It’s funny to me how drinking rum in tropical vessels just seems to evoke a dreamy sensibility that is all things San Francisco.
One of the quotes in Anthony Bourdain’s article struck me as the perfect name for a cocktail “Walking Buddha”. This cocktail is Tiki in derivation and it tips the hat to all the great Tiki bars in the land.
On this blustery cold morning in Morristown, NJ, I offer you a hint summer for your glass. Stay warm and dream of the tropics!
The Walking Buddha Cocktail
Makes two rather enlightening cocktails!
Few White Whiskey
Ron de Jeremy Rum
Royal Rose “Rose” Simple Syrup
Charred in a cast iron pan then freshly squeezed – Lime, Grapefruit and Tangerine juices (Essential!)
Bitter End Thai Bitters or Angostura Bitters and a bit of chopped hot pepper
Coconut Water Ice (Essential!) -please find the recipe below-
Fill a cocktail shaker ½ with regular ice
Add 2 shots each Few White Whiskey and Ron de Jeremy or your brands of choice
Add 4 Tablespoons of Royal Rose “Rose” Syrup
Peel the citrus of all white pith (it’s very bitter) and segment. Char in a cast iron or your choice of pan, cool then juice
Add the Freshly squeezed juices, about 1 shot of each one
Add 1 tsp of the bitters
Shake and strain into two short Rocks glasses with roughly crushed coconut water cubes, garnish with a tangerine slice
Coconut Water Ice– To an ice cube tray, fill with sweetened coconut water and freeze overnight