Post by Warren Bobrow

My large sample bottle of Zaya 12 Year Old Rum over on the shelf in the kitchen is making me very thirsty. I just juiced the biggest, fattest grapefruit I’ve ever seen, plus a few limes, an impossibly juicy navel orange and a candy sweet Meyer Lemon or two. Then I added the juice of a local quince!

All punches are not alike!

Many punches carry similar ingredients, but this one is augmented by coconut water filtered through a Mavea “Inspired” Ice pitcher, then frozen along with a bit of Mavea filtered water. The Mavea makes ice cubes which are nearly crystal clear and packed full of the dark, haunting flavor that only pure coconut water can add to a cocktail. Then in a tip of the hat to the fall season, I’ve added the completely unexpected spike of freshly pressed Quince juice. Quince is a mostly unknown fruit that only grows late in the season. They look sort of like a giant lemon with a soft and smooth skin. Their flavor is somewhere between that of an apple and a very tart pear. I like them for the depth that they lend to a mixed drink or even an applesauce!

In this case we have a plethora of citrus juices making up the punch. Then I weave in a couple ounces of fruit juices along with The Bitter Truth Jerry Thomas’ Own Decanter Bitters. Based on a recipe by Professor Jerry Thomas, one of the most important bartenders of the 19th Century, this essential cocktail ingredient is both fruit-forward and bitter. Citrus and dried fruit aromas unite with the spicy and bitter flavors of cloves, angostura bark and cinnamon.

I love the historical element of this specific cocktail bitter to this punch, simply named the Grand Boca Punch in honor of the island of Trinidad, where Zaya rum is from. I love Zaya for the whiff of the tropics when I open the cork-finished bottle. The first taste is sweet caramelized banana, white chocolate and Caribbean spices, followed up quickly by the brooding 80 Proof heat. There are vanilla, coconut and cacao nibs in every sip. I’ve found that my homemade rum punches taste incredible with Zaya as the predominate liquor. I then add the fruit juices into a tall glass over the rum. Finally I spoon some Sorel, made by my friend Jackie Summers in Brooklyn over the top of the fruit juices and the Zaya.

Sorel is a most unique liqueur with a pleasing combination of ingredients. It is handcrafted in small batches from Brazilian clove, Indonesian cassia, Nigerian ginger, Indonesian nutmeg, Moroccan hibiscus, pure cane sugar, and organic New York grain alcohol. All these fabulous flavors combine to make cocktails of great sophistication.

The Grand Boca Punch can be served as a very adult themed Halloween punch. The Sorel floats on top of the multi-layered drink. First the coconut water ice, then the rum, then the fruit juices – grapefruit, orange, lime, lemon and quince – finally a dollop of Sorel… Finally moistened with the Jerry Thomas Bitters. I like to add a splash or two of Perrier Sparkling Water at the very end- their Pink Grapefruit flavor is in my opinion, is most beguiling!

The Grand Boca Punch will satisfy the thirst of several of your closest friends. It’s quite strong, so please prepare to batten down your hatches!

Ingredients:
-Zaya 12 Year Old Rum from Trinidad
-Sorel Liquor (Jack from Brooklyn)
-Freshly squeezed: Orange, Grapefruit, Quince, Lemon and Lime juices
-The Bitter Truth Jerry Thomas Bitters
-Coconut water ice made in a silicone ice cube tray (coconut water/and regular water filtered through your Mavea pitcher)
-Perrier Sparkling Water (pink grapefruit)

Preparation:
-To a large vessel, add 4 ounces each of all the fruit juices
-Add 8 oz. Zaya Rum and mix with a bit of ice to chill
-Add several large cubes of the coconut water ice to a tall glass
-Pour the Zaya Rum and freshly squeezed fruit juice mixture over the top of each glass and then “float” the crimson colored Sorel liquor over the top
-Add a couple shakes of the Jerry Thomas Bitters over the top of each glass
-Add a splash or two of the pink grapefruit Perrier Sparkling water to finish
-Garnish with a long strip of grapefruit zest

Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Remember, after all that candy, you might want to treat yourself to some inspired water.
Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Post by Warren Bobrow

They say by next week we’re going to have a nor’easter. Years ago I lived up in Maine. They would get nor’easters at least a few times during each season. These storms would unleash massive waves, ferocious winds and enough rain to overflow your gutters now clogged with wet leaves. I wouldn’t be out walking when the storm hits. I hope to be taking it all in from the comfort of the great room. Hopefully with a nice fire in the Jotul wood stove. Should the power go out I’m more than prepared from an alcoholic standpoint.

I just received a lovely bottle of Hot Toddy mix from my friends at Powell & Mahoney. They are New Englanders so I know they understand a thing or two about staying warm from the inside out during a massive storm. Their new elixir known as the 1751 Original Recipe Hot Toddy- Micro Batch- All Natural Cocktail Mixer is going to taste fantastic with Sailor Jerry Rum. I love Sailor Jerry for its potent blend of Caribbean spices and the brooding 92 Proof heat. The flavor of Sailor Jerry is just magical alone in a cocktail.

But bring me a perfect storm like we are expecting on Monday and I will be cooking up a pot of Sailor Jerry Hot Toddy’s.

There is something truly lovely about Sailor Jerry Spiced Rum when mixed with a fine pre-mix such as the Powell & Mahoney product. They didn’t take any short-cuts in their assemblage. It’s packed with all sorts of good stuff, from the filtered water to the organic sugar and honey, plus lemon, cinnamon, ginger and love.

Well it doesn’t actually say that love is in the bottle on the ingredients, but what it does say is that the Hot Toddy mix is like having a bartender in a bottle.

That’s a catchy phrase. I like it.

I especially like Sailor Jerry Rum when it is heated over a wood burning stove in a copper pot, mixed with into a very special Hot Toddy.

One that will make me very, very buzzed. Nothing wrong with that, I’m not doing any driving.

Sailor Jerry Hot Toddy made better with Powell & Mahoney Hot Toddy Mix

Ingredients (to completely obliterate four to six of your friends. Take away their keys, they’re not going anywhere):
-Sailor Jerry Rum
-Powell & Mahoney Hot Toddy Mix
-Juice of one lemon (I like my Hot Toddy lemony. Also, lemons stave off Scurvy.)
-Four Tablespoons sweet butter
-Sprinkle of freshly ground pepper
-Freshly ground Cinnamon
-Pre-heated mugs
-Water filtered through your Mavea “Inspired” Water Pitcher
-Bitter End Mexican Mole’ Bitters
-Royal Rose Simple Syrup of Three Chilies
-Fresh Nutmeg

Preparation:
-Pre-heat your mugs with boiling water- pour out water
-Open your Sailor Jerry Rum and pour 3 or more oz into each of your pre-heated mugs
-Open the Powell & Mahoney Hot Toddy bottle
-Add to the copper pot on your wood burning stove
-Add another cup of water from your Mavea “Inspired” Water pitcher
-Add the juice of one lemon
-Add 1/2 cup of Royal Rose Simple Syrup of Three Chilies
-Bring to a slow boil and pour carefully into your pre-heated mugs over the Sailor Jerry Spiced Rum
-Top with a pat of sweet butter
-Add a pinch of freshly scraped nutmeg and cinnamon on top of the butter
-Add a pinch of freshly cracked pepper
-Drop 3-4 drops of the Bitter End Mexican Mole’ Bitters over the top of the butter and the spice mixture and prepare to take in the storm!

|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Post by Warren Bobrow

The holiday named the Day of the Dead is a most popular one in Mexico and beyond. Once attempted to be eradicated by the Spanish, this month long event is culminated by the eating of a sugar skull and visits to the graveyards. It coincides with the day known as Halloween, popular in the United States.

The Day of the Dead honors those members of the family now departed!

I’ve created a cocktail that honors the dead by using the Tequila from Mexico named Piedra Azul. The Blanco is powerful in spirit and in memory. A small sugar skull came with my bottle- ostensibly to eat as I honor my departed family members. Something sweet with something sad.

My recipe is very simple. A bit of sweet to a bit of fire to a bit of cool. All the things that make a fine cocktail.

The Day of the Dead cocktail is so simple to make. I think the hardest part is making the ice!

For this I use the Mavea “Inspired” Water pitcher. It makes water that freezes crystal clear!

My glassware is no less important. I like to bond with my hand-blown vessels. This one (pictured above) is orange in color, just like the marvelous Mavea “Inspired” water pitcher.

The Tequila is quite expressive as well with notes of white flowers, candy sugar and the aromatics of the earth. It may be clear in color, but packed full of the aroma that can only say Mexico.

With this cocktail, I pay homage to those who are not with us to share this small, yet potent cocktail.

The Day of the Dead Cocktail

Ingredients:
-Piedra Azul Blanco Tequila (essential)
-Freshly squeezed lime
-Bitter End Bitters’ Mexican Mole frozen into Mavea “Inspired” water ice cubes
-A sugar skull for licking . . . yes, licking.

Preparation (for two blisteringly strong cocktails that will raise the dead):
-Add 6oz of Piedra Azul Blanco Tequila to a mixing cup
-Add 2oz of freshly squeezed lime juice
-Add a handful of ice (regular ice, save the Mavea ice for the final product)
-Shake Shake Shake Shake!
-Strain into a tall glass that has 3 Mavea “Inspired” water ice cubes inside (take four drops of Bitter End Mexican Mole Bitters in each ice cube; this will be VERY spicy indeed)
-This cocktail doesn’t need a garnish; the little sugar skull alongside will bring balance to the fire within!
-Sip to the departed and lick your sugar skull for good luck

Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Research shows dehydration can dampen your spirits. So stay hydrated and stay happy — and drink more water!

Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Post by Warren Bobrow

Dry Curacao is a pretty unknown liqueur. In the historical versions, Dry Curacao is robust, packed full of orange zest, oil and citrus driven essence. Dry Curacao in the pure form is a forgotten cocktail ingredient. The first time that I tasted real Dry Curacao it was in a stirred Daiquiri, expertly crafted by a bartender in the British Virgin Islands. After a hot day, sailing in the burning sun, there is nothing more refreshing than a flurry of crushed ice, woven around a core of potent Navy strength rum and a mere wash of Dry Curacao. Of course you may know Dry Curacao by another name – Triple Sec.

Triple Sec is the commercial, chemically derived adaptation of Dry Curacao. Nearly every bar in the globe has a bottle of Triple Sec lurking somewhere in their speed rack. There’s really nothing fancy or flavorful about it. Generic Margaritas are thrown together with Triple Sec, rum punches made with no-name rums are extended into a slushy frozen mass with this artificially derived cocktail extender.

Fast forward to Pierre Ferrand, the venerable producer of Cognac from France. Ferrand has captured the historically correct Dry Curacao formulation by using Cognac, brandy and the unique, tiny oranges from Curacao. They called it Ancienne Methode, or Ancient Method. Open a bottle and breathe in the aroma of fresh orange zest, salt air and the brooding alcohol. Most Triple Sec on the market barely approaches 25 proof. This Dry Curacao is a full 80 Proof so it stands up well next to ice and of course rum.

Rande Gerber and Roberto Serrallés introduce Caliche Rum. This is a very special rum from Puerto Rico produced in the method of sherry. They use copper stills imported from France to craft some of the best rums in the world.

“Caliche uses the Solera System. There is a 3 layer arrangement of casks. When using Solera rum for production you take the maturate from the lower layer casks, which are the oldest. Those casks are then refilled with product from the casks in the middle layer. Maturate from the upper layer is then used to refill the casks in the middle one to replace what was used.”

Caliche rum is crystal clear in color. That is because the distillery uses a special method of charcoal filtration to remove all of the color inherent to the used bourbon infused oak casks from the United States. The slight vanilla aroma from the bourbon casks adds depth and character to the rum, making it unique in the marketplace.

Caliche means limestone. This limestone is the basis for the sweetness of the water that goes into every bottle of Caliche Rum.

The Caliche “Cocktail Whisperer” Daiquiri (will fire the imagination, and it might force you to make a reservation for New Year’s eve in paradise!)

I find the ice used in my Daiquiri cocktails to be as important as the individual ingredients themselves. That’s why I use my Mavea “inspired water” pitcher to filter my water. The Mavea makes the water soft and perfectly crystal clear without any of the impurities that will cloud my ice. Ice made with “inspired water” freezes perfectly, without sediment or unpleasant aromas. When crushed into a cocktail the “inspired water” resembles diamonds. A shining example of beauty in every sip!

Ingredients:
-Caliche Puero Rican Rum
-Pierre Ferrand Dry Curacao
-Royal Rose Simple Syrup of Three Chilies
-Bitter End Thai Bitters
-Freshly squeezed lemon and grapefruit juice
-Mavea “Inspired Water” Ice, crushed to a fine powder using a towel and mallet

Preparation:
-To a Boston Shaker- add a handful of regular ice
-Add 4 oz. Caliche Rum
-Add 1 oz. Pierre Ferrand Dry Curacao (Essential)
-Add 1 oz. of each lemon and grapefruit juices
-Add 2 Tablespoons Royal Rose Simple Syrup of Three Chilies
-Shake, Shake, Shake, Shake!
-Strain into a short rocks glass packed with your Mavea “Inspired Water” ice
-Drop exactly 3 drops of the Bitter End Thai Bitters over the top
-Garnish with an orange slice
-Sip to paradise!

Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments

Replacing sugary drinks with fresh, filtered water is one of the simplest steps you can take to positively impact your health… Join us, and challenge yourself to a #NoSodaWeekend!

You’ll feel what we’re talking about.

Filed Under:
|
Share:
  • Digg
  • del.icio.us
  • Facebook
  • Twitter
|
Comments



clonidine viagra online combivent online