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Today…as we recover from the food, wine & fun of Thanksgiving, we turn our attention to holiday entertaining.
Warren Bobrow joins us to not only talk about his latest book “Bitters & Shrub Syrup Cocktails – Restorative Vintage Cocktails, Mocktails, and Elixirs.”
Historically, cocktail bitters, drinking vinegars, and even infused syrups were originally used for curing sickness with high concentrations of beneficial (healing) herbs and flowers. The slight alcohol base of bitters kept the often-fragile ingredients from rotting in the age before refrigeration. Bitters in the modern cocktail bar are embraced as concentrated and sophisticated flavor agents, although they are still used in holistic healing by herbalists. Shrubs add both tart and sweet notes to a craft cocktail or mocktail. They sate your hunger and quench your thirst, while stimulating digestion and good health of the gut.
The Cocktail Whisperer, Warren Bobrow, has been using bitters and shrubs in his quest for added zest in many of his craft cocktails, adding depth and mystery to a generic mixed drink.
Bitters and Shrub Syrup Cocktails will send your taste buds back in time with 75 traditional and newly-created recipes for medicinally-themed drinks. Learn the fascinating history of apothecary bitters, healing herbs, flowers, fruits, vegetables, and vinegars that are making a comeback in cocktail and non-alcoholic recipes. If you love vintage cocktails, you’ll surely enjoy this guide to mixing delicious elixirs. Get a copy NOW!
About Warren:
Warren Bobrow is the creator of the popular blog cocktailwhisperer.com and the author of Apothecary Cocktails, Whiskey Cocktails and Bitters & 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. He’s taught the fine art of social media and food writing at the New School in New York as well as classes on creative cocktails and mocktails at Stonewall Kitchen in Maine.
Warren has written hundreds of articles on cocktails and food for Chilled Magazine, Saveur, Whole Foods/Dark Rye, Total Food Service, Eater, Voda, Serious Eats, Foodista, Distiller, Sip and Beverage Media as well as many other international outlets. He has also written for the Oxford Encyclopedia: Gotham issue and the Sage Encyclopedia of Food Issues. He has forthcoming research being published in the History of Food and Drink of New Jersey by Wiley Publishing.
Good Life Guy’s Wine of the Week:
NV Mumm Napa Brut Prestige
A complex assemblage of primarily Pinot Noir and Chardonnay, Brut Prestige opens with gorgeous layered white blossom aromas, followed by creamy vanilla, citrus, stone fruit and melon. With elegant acidity and crisp structure, this medium-bodied sparkling wine displays an excellent mousse and a rich, lingering finish. Refreshing acidity and fruit character makes Brut Prestige an excellent food wine. #54 Wine Spectator Top 100 of 2014, WS91