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
October 2, 2012
I visited my friend and bar-manager Christopher James at Chef Anthony Bucco's gleaming new restaurant named the Ryland Inn, the other day. The Ryland Inn is located in Whitehouse...
September 27, 2012
The Chartreuse Elixir is a most magical liqueur of mystical properties. Perhaps it's the secret recipe that has so much to do with this mystique. There are 130 Herbs contained in each...
September 17, 2012
Sometimes simplicity just needs a bit of coaxing to release the inner flavors in a cocktail. Take the ice that you use. I'm hooked on the ice made with my Mavea "inspired water...
September 11, 2012
Photo: Warren Bobrow, Leica M8 The International Chef's Congress is coming up in NYC. This yearly event attracts superstars and hard working cooks from around the globe. This year I...
September 10, 2012
I love having the opportunity to share good deeds by others. Especially when companies are "doing the right thing" by giving back to the community. This post takes a completely...
September 4, 2012
I'm gazing into a new kind of tasting glass. One that sort of resembles a pot of gold, or in this case a pot still. The glass is called Neat, my friend George Manska sent me a couple...
August 30, 2012
Mixology is alive and well in Portland, Oregon. Known as PDX (for the Airport Code) PDX is a place of great local ingredients and passionate mixologists who ply their wares upon an appreciative...
August 20, 2012
Photo: Warren Bobrow - Leica M8 Clandestine Absinthe is a huge surprise! Towards the beginning of the month of August I received a funky colored blue bottle from Switzerland. Emblazoned...
August 15, 2012
There is something extrememly passionate about tasting Rye Whiskey out of a thief directly out of a small cask of Rye Whiskey. Perhaps the aroma is what catches you off-guard immediately....
August 14, 2012
I'm recently back from Tales of the Cocktail in New Orleans. One of the products that sparked my liquid driven inspiration is called a Shrub. What is a Shrub you might ask? Well...
August 9, 2012
I'd like to tell you about a couple of my new passions. The first is the Inspired Water pitcher from Mavea. I've been selling them over at Williams-Sonoma in Short Hills for the...
August 9, 2012
cover picture: Warren Bobrow (Leica M8) Is Rockmill the best Belgian Style Ale in America? I think so. After tasting through the line at G. Michael's Bistro during a special beer...
August 3, 2012
I just got back from Tales of the Cocktail in New Orleans. There were dozens of brands in attendance, some of them I like, some of them I love- and still others were undiscovered until now....
August 1, 2012
Every time I go to Tales of the Cocktail in New Orleans I learn something about flavor. Perhaps this is because my young palate is not as "Road Worn" as some of my peers. My...
July 28, 2012
Klaus, the Soused Gnome from the Fabulous Beekman Boys fame traveled in my kit bag all the way to New Orleans. In fact, he is resting after his night at CURE last night. Cure, I...
July 18, 2012
Klaus, the SOUSED GNOME is thirsty. With tomorrow's National Daiquiri Day fast approaching, Klaus was beside my bed this morning when I awoke. He was glaring at me with his little...
July 10, 2012
Last night under the waning summer's sun something magical took place at the Beekman Beach Club on Manhattan's East Side. The old Fulton Street Market and a beach built on a reclaimed...
July 6, 2012
First let me give you a word of warning. This is not a cocktail for those with fear. You must lose your fear and then delve into the wrestling ring with the expressive Tecnico 100% Agave...
July 3, 2012
The Hankshaw Hawkins Cocktail is woven around a core of All-American Bourbon Whiskey. With the heat bubbling up from somewhere down South it only makes sense to create a cocktail with a unique...
June 29, 2012
I love fizzies. The way the bubbles pulse over my tongue. Some sharp, others softer yet more insistent. The slippery elements of sweet to dry and back again. I like the little jabs...
June 26, 2012
I'm a huge fan of Rum.. Anyone who knows me- and who has been to the house in NJ would say that I have a serious passion for Rum by the dozens of bottles that line the shelves. After all my...
June 22, 2012
I don't advocate heavy drinking. I advocate STRONG drinks. Make them strong, brutal in fact. Just drink fewer of them! But with that said, in a heat wave there is nothing I like doing...
June 15, 2012
I love the cocktail named the Sazerac. The history of this venerable cocktail is pretty clearly defined. Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters and the drink...
June 14, 2012
Today is National Bourbon Day and I cannot think of a better day to start out by correcting my morning coffee. What is that? Correcting coffee is making it correct. You correct...