Warren Bobrow

Warren's  Third book, Bitters and Shrub Syrup Cocktails is out! 

http://www.qbookshop.com/products/217454/9781592336753/Bitters-and-Shrub-Syrup-Cocktails.html

This exciting book takes the thirsty reader on a ride into the not so distant past.  This trip takes stops along the way to sate the reader's thirst and make them hungry as well.  Let's just say it's everything Apothecary Cocktails is and then some. 

Warren's SECOND book, titled Whiskey Cocktails is out now! 

Whiskey Cocktails is on the market from Fair Winds Press.  It's available from your local independent bookseller and from both Amazon & Barnes and Noble. 

As well as on all eReaders.

Apothecary Cocktails started this ride- It was nominated for a Spirited Award at the 2014 Tales of the Cocktail in New Orleans. 

Warren Bobrow is the Food and Drink Editor of Wild River Review located in Stockton, New Jersey (Hunterdon County)

http://www.wildriverreview.com

You may find him on the web at: http://www.cocktailwhisperer.com 

 

Warren taught mixology at Stonewall Kitchen- the art of Shrubs, Bitters and Mock-Tails in July, 2014. 

He wrote about Shrubs for Whole Foods!  http://www.darkrye.com/cultivate4/#shrubadubdub

Warren traveled to Abruzzo in Italy in 2013 on a press trip about wine.  A gift from the gods of olive oil and great wine!

He was one of 12 journalists world-wide, and the only journalist from the USA to participate in the Fête de la Gastronomie for Atout, France- in 2012.

 Warren can be easily found at Tales of the Cocktail... 

Warren demo'd freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)

Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)

Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.

To discussing reinvention after 50. 

He is a trained chef, more comfortable as a great cook though.... started his career as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1986.  and that was after four years at Emerson College.

Working in television in NYC was a drag... overnight engineering.. a bit of hard news.. murders and mayhem while at WPIX-11.  Not for him... then the TV Lab at WNET-13 which led to Danceteria working the elevator and the video lounge.  

Wuthering Heights? 

Warren next apprenticed as a line cook for the late Jim Ledue at Alberta's in Portland, Maine.  Jim fired Warren.  Best thing that ever happened to him.

Moved to Charleston, SC to attend Johnson/Wales .  While in Charleston Warren the owner and co- founderof Olde Charleston Pasta. 

He was the former executive chef at the Primerose House and Tavern in Charleston, SC, where he tasted a mint julep, then said it was lovely stuff.

He spent Hurricane Hugo (1989) in Charleston.  Olde Charleston Pasta was sold thereafter.  

 

Then came an strange tale of a TWENTY YEAR career in Private Banking as an Executive Assistant... Starting as a bank teller.

Oh No!!!!

Fast forward to 2009 when he was OFF-SHORED!!!!  Finally he had his chance to REINVENT, YET AGAIN!!!!  First things first... Joy Stocke gave him his start at the Wild River Review.   The toughest editor he's ever work for.

Warren was # 30 in Saveur Magazine's 100 in 2010, for his writing about the humble Tuna Melt.

He's written food and cocktail articles and news for Prevention Magazine, Okra Magazine in New Orleans, Edible Jersey, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.

Warren attended the Kentucky Derby and the Oaks Day Races 2012, while on assignment for Voda Magazine.

He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer.  (Klaus, The Soused Gnome)

He also writes for The Daily Basics, Chilled Magazine, DrinkupNY, Beverage Journal and many others. 

Warren has written for Williams-Sonoma on the blog side.

He was in Whole Foods/Dark Rye Magazine on the topic of Shrubs- incidentally the title of his THIRD BOOK is Bitters and Shrub Syrup Cocktails  

It's coming out April 2015.  

He is a Ministry of Rum judge  from 2010 in SF.  

 

Headshot photograph taken at the Ministry of Rum in San Francisco- August 2010

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Posts by Warren Bobrow

July 2, 2015

When I drink the finest whiskies in the world I want to control all the things that I can control.  I want to first make sure that my glass is clean and free of any scents or chemicals from the...

July 1, 2015

Q-Soda.. it's brilliant.. Crisp. Aromatic and Refreshing.  The Q-Drinks Grapefruit, made by my friend Jordan Silbert is nothing short of perfection.  I crave this grapefruit soda... A...

June 16, 2015

I'm intrigued by high end, brown liquors.  One of the very most intriguing that I've tasted in recent memory is the Barrell Whiskey, Batch One.   This may well be one of the...

June 12, 2015

    Mezan Rum and Q-Ginger Beer.  BRILLIANT!!!   Q-Ginger Beer PLUS the addition of Mezan XO Rum is how I seek refreshment on a hot day.  And if I'm on a sailboat...

May 27, 2015

I'm usually not in the punch mood until later in the season.  But with that said, punch can be enjoyed in various formats all year round.  A milk punch for instance is just fabulous for...

May 21, 2015

I'm tired of sweet drinks... The kind of drinks that say cheap and poorly executed.  You know which ones that I'm discussing.  They come disguised as flavored vodka or worse-...

May 6, 2015

It’s finally spring outside and that means my palate is screaming for fresh flavors of the season.  I look to the tastes that make me thirsty to rekindle my relationship with drink....

April 27, 2015

My friend Aileen Bordman is coming out with her book this week, Monet's Palate... This is a cookbook to get hungry and thirsty over.    A snapshot of Monet's own two acre garden,...

April 2, 2015

Although the calendar says spring and daylight savings has come and slipped away again.  The clocks stand to reason why the days grow longer and the light hangs in the sky just a bit longer....

March 30, 2015

Do they make gin in Scotland?  Yes, certainly they do.  I've tasted quite a few of them, and I'd like to report to you that like the people of this country, their gin is gorgeous...

March 20, 2015

In the mountainous regions of Italy, herbs grow uninhibited by modern life.  The gathering of life giving folk remedy ingredients is not a mechanized production, nor is it done by novices....

March 19, 2015

Last week, before all broke lose with travel and circumstance, Klaus had the opportunity to get into NYC.  He was there for the American Craft Council Awards Ceremony.  It was a well...

March 3, 2015

Ubons Barbeque has been a favorite of mine since I attended the Big Apple Block Party several years ago.  You see I have always sought out that balance of sweet to sassy, the burnt bits and the...

February 27, 2015

Yesterday I was in New York City and I seized the opportunity to save shipping and get myself over to Porto Rico Coffee Importers.    For those of you who don't know this company,...

February 2, 2015

I love a fresh snowfall.  The reason?  Fresh snow means fresh ingredients in my cocktails.  One such cocktail is aptly named the ice storm because that's what we are having here in...

January 29, 2015

I don't normally write about food.  That's not to say I don't enjoy the art- in fact in my third book: Bitters and Shrub Syrup Cocktails and in my second book, Whiskey Cocktails, I...

January 18, 2015

I've been on the east coast for a week now and oh baby, brrr! While the snow falls outside, friend and fellow spirits creator, Raul Zelaya of the popular cocktail blog, Death to Sour Mix and I...

January 15, 2015

I love the book named the Cocktail Chronicles by the effervescent author, Cynthia Lee Katona.  This marvelous little book is both a memoir and a cocktail guide for the interested.  I love...

January 6, 2015

With the snow lightly falling outside I've had a flash of beauty in my glass.  Sipsmith, the fiercely independent distiller from England has just infused my day with a burst of summertime....

January 5, 2015

From the moment that I received my sample bottles of Coppersea Rye whiskey I understood the deeper reasoning behind this handmade product.  This may not make sense to you, but I grew up on a...

January 3, 2015

It's been a long time since I've enjoyed a glass of vodka.  The whole idea of drinking something distilled so many times that all the flavor of the grain (or grape) is stripped dissuades...

December 26, 2014

The day after Christmas is always the happiest day of the year for me.  Why?  Because the crescendo towards New Year's Eve is beginning and my thirst quickens.  Sleep may be hard...

December 21, 2014

The Henry Clay Cocktail Henry Clay was the U.S. Senator from Kentucky who introduced the Mint Julep to Washington, DC drinkers.  I thought it appropriate to twist up this cocktail a bit in my...

December 14, 2014

Are all bitters the same?  Nope, not at all.  And that bottle of Angostura lurking in your fridge?  It's time to give it a rest.  There are real flavors out there waiting to...

December 11, 2014

I just love grilled cheese sandwiches.  Please indulge me for a moment while I describe to you my thoughts on this truly delicious sandwich.  The first necessity of any decent grilled...

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