Warren's Fourth Book, Cannabis Cocktails is now in Pre-Sell from Quarto Books and all the usual places!
His current release, Bitters and Shrub Syrup Cocktails 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 also on the market
It's available from your local independent bookseller and from both Amazon & Barnes and Noble.
As well as on all eReaders.
Warren Bobrow is the Food and Drink Editor of Wild River Review located in Stockton, New Jersey
You may find him on the web at: http://www.cocktailwhisperer.com
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.
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.
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.
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.
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
Posts by Warren Bobrow
July 10, 2014
This has turned into a very exciting summer. My second book, Whiskey Cocktails is now in pre-sell through my publisher and Amazon of course. Amazon was incredibly kind to me with respect...
June 11, 2014
Hey! That's my Sailor Jerry Tattoo on my arm and it goes to illustrate that all Sailor Jerry is not rum. Not at all. Sailor Jerry was a famous tattoo artist during World War Two...
June 6, 2014
We're in the middle of Negroni Week. What is Negroni Week? Yes, it's a weeklong celebration of the classic cocktail named the Negroni, but it is really much more than that. It is...
May 2, 2014
I've found something that is so intriguing that I had to say something about it. Mystic is the name of this product and I have to share this with you. Unfortunately it's really in a...
May 2, 2014
Tincup, is a new whiskey with a jagged lineage. The bottle says it's from Colorado, and this is partially true. The water that the distillate is mixed with is from Colorado, that is...
April 29, 2014
I've gotten accustomed to lousy drinks. It's a harsh reality out here in Morristown, NJ with only perhaps two cocktail lounges nearby that even come close to getting it. Most of...
April 23, 2014
What is Baijiu? Well it's new to the market. Byejoe is new to me too. I had thought that I knew (nearly) every spirit sold here in our country, well now- more accurately, far from...
April 9, 2014
I've read many cocktail, HOW TO books this year and one of the best so far has been the book named The Best Craft Cocktails & Bartending with Flair. Jeremy Leblanc and Christine Dionese wrote...
March 10, 2014
Recently I had the honor of traveling to the Northeast Kingdom of Vermont to taste Barr Hill Gin at the source. For those of you who don't know Caledonia Spirits, let this be a good...
December 20, 2013
My bar is overflowing with lovely tastes and slurps for the holidays. I know it's a bit late, but you never can do everything all at once, AND I've been a bit busy this year! ...
November 14, 2013
Ah Klaus. My little Soused Gnome friend. Getting him into trouble is very easy, especially with all sorts of fine spirits around. Yesterday was no less troublesome. Klaus...
September 4, 2013
Richland Rum is a most kind product. I like it plain and simple in a snifter or a small rocks glass with ONE cube of coconut water ice. Why mess with perfection by covering it up with fizzy...
September 3, 2013
Oh do I love Belgian Ale. But what happens when your favorite Belgian (Style) Ale is made with Rose Hips and Belgian style malts? Is it possible to enjoy this EVEN THOUGH your ale is not...
August 11, 2013
I love mussels. My favorite way of enjoying them is with Pernod and a touch of cream, shallot, leeks and always plenty of freshly cracked pepper. Sometimes I steam my mussels in Belgian...
August 7, 2013
In the couple of weeks since Tales of the Cocktail I've become hyper-sensitive to the cocktails that I've been imbibing. My palate has done some serious mood-swings lately. There...
August 5, 2013
Home Bar Basics is a lovely book written by Dave Stolte. I know Dave from Social Media and from the times that I’ve seen him down in New Orleans at Tales of the Cocktail. Dave...
August 3, 2013
I got back from Tales a few weeks ago. If you don't know what Tales is, please let me explain. Tales is Tales of the Cocktail. This is the Mardi Gras of Cocktail conventions....
July 30, 2013
NITEHAWK CINEMA PRESENTS: SPIRITS, DINNER AND A MOVIE GANGS OF NEW YORK featuring THE DEAD RABBIT Fresh on the heels of their three-time win at the 11th annual Tales of the Cocktail Spirited...
July 12, 2013
What do you do when you've been drinking all day, trying to be careful, yet it happens. What happens? You didn't drink enough water or you switched from Ramos Gin Fizzes to Rum...
July 10, 2013
Photo: Warren Bobrow: Leica M8 There is a new German herbal liquor on the market here in the United States. It's named Hirschkuss. The handsome bottle has a little pop top on it to...
July 5, 2013
kBlue J Syrups are a salubrious new find on the market. As anyone who reads my cocktail writing knows, I'm passionate about the best ingredients available. I seek local ingredients...
July 4, 2013
It's the fourth of July and I'm sitting at my desk. It's a gorgeous day outside, I should be out enjoying it, but I needed to tell you about a marvelous whisky that I discovered...
June 30, 2013
Summertime is the time for gin because it melds so beautifully with most fruit and citrus juices. In Olde England, the term Gin and Juice (most likely gin with a splash of juice for color) was...
June 18, 2013
Smoked Salmon and Gin.. Just the very sound of these words makes me very hungry and thirsty. Although thirsty sometimes becomes a misnomer because it's only 10:42 AM and drinking gin is...