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
May 28, 2013
Traditionally I shy away from Vodka when tasting spirits. Faced with this dilemma of flavored vodka products that stand front and center in nearly every bar in America, I've had to draw the...
May 4, 2013
Valley Girls is the uncommon name for an extremely delicious soda syrup. As I find in life, friends are to be found on the web and the chance meeting of Anea Botton on Four Square opened my...
March 31, 2013
I've fallen for a new craft beer. Lock, stock and barrel is the term most commonly used. I cannot explain my passion for this beer other than to say it's a huge surprise....
March 20, 2013
Sake "Pop-Up" Bar Courtesy of Hanna Lee Communications, Inc. Photo Credit: Andrew Kist Japan Week, a three-day festival dedicated to all things Japanese to spur tourism to Japan,...
March 11, 2013
My drinking gnome named Klaus (from the Fabulous Beekman Boys website) Klaus, pictured above is thirsty for a Margarita, but what he really wants is to go to Japan Week. Klaus LOVES Sake and all...
February 20, 2013
Do you want to know what I'm excited about? Well it's pretty simple. Tequila. It's been a long time since I've enjoyed the flavor of the earth as exemplified by the...
February 14, 2013
Spodee and Root, a delicious combination of flavors. But first, what is Spodee? Quite simply, Spodee is similar to a Glühwein from Germany. What is a Glühwein? It's a...
February 2, 2013
I think one of the most lovely alcoholic flavors that I've ever tasted is the Orleans Apple Aperitif comes from my friend Eleanor Leger in Vermont. In fact between Sumptuous Syrups of...
January 31, 2013
Just before Christmas-time I asked to receive a kit in the mail as a sample. It arrived in a nice box with the words clearly written on the outside of the box, Homemade gin kit. I'd...
January 30, 2013
Barr Hill, located up in Hardwick, Vermont, (up in the Northeast Kingdom of Vermont) is a magical place. There is a certain terroir of the products that hail from this region. From ice...
January 24, 2013
I'm enthralled by liquors for more than just the obvious buzz. We all drink for very personal reasons. Some of mine are the discovery of new flavors and the exemplification of terroir...
January 8, 2013
What would you say if I recommended adding three flavors together that may not necessarily be known to you? First the Simple Syrup of Roses. When was the last time that you tasted roses...
December 15, 2012
It's gorgeous stuff, this seemingly handmade bottle of Delirio Mezcal resting, quite calmly in front of me, beckoning me to join in a morning slurp. Oh sure, it's 9:30 in the morning...
December 11, 2012
The Velvet Tango Room is located off a dimly lit street in Cleveland, Ohio. I was asked to visit this unique, liquid driven, often sensual boîte- frequented by denizens of the night by the hip...
December 4, 2012
The finest version of macaroni and cheese is not available in the USA. You must travel to Paris for a version that defies the imagination. Restaurant Benoit is the place and the food...
November 30, 2012
If I told you that I've become inspired, would you believe me? I hope so. Over the past year or so, any use of water at home for cooking gets filtered through my Mavea Inspired Water...
November 21, 2012
When we think about Thanksgiving what often comes to mind in the drinks department is, unfortunately more of the same. This year I promise to influence your drinking. I'm going to...
November 13, 2012
Rum: Please forgive me. I didn't forget you to bourbon, nor gin. Certainly you haven't seen me review or even discuss candy flavored vodka- why is that so popular? I didn...
November 8, 2012
The other night we had a lovely dinner at the Blue Morel in Morristown, NJ. I haven't enjoyed dinner as much in several weeks. The food, the service and the cocktails all were spot on....
October 24, 2012
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...
October 23, 2012
There is bold, inventive and highly assertive cooking happening at the Ryland Inn, located in Whitehouse, New Jersey. Chef Anthony Bucco leads his brigade through the dinner rush with the...
October 15, 2012
I want to become a better food, wine and cocktail writer. But how can I do this? To achieve my dream, I've taken on a role much more suited to a man half my age. Food writing is...
October 13, 2012
Bartending is darned hard work. I may have a talent for mixology- ingredients come easily for me- the combinations of flavors I can visualize in my head. When I create the drinks that I...
October 9, 2012
I'll admit it. I'm a carnivore. There is nothing I like more than tucking into a slab of dry-aged PRIME Beef. My favorite way of cooking dry aged beef is very simple. Let...