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
March 12, 2012
The Cluck Old Hen Cocktail is an influence carried over from my trip to Charleston, South Carolina as a judge in the Iron Mixology Competition during the Wine and Food Festival two weeks ago....
March 6, 2012
I’m sitting at my antique farm- tin-topped desk, decompressing from the drive from Charleston back to Morristown, NJ yesterday. (The party spread at Nathalie Dupree's gracious...
March 1, 2012
I'm down here in Charleston, SC for the Wine/Food Festival and I must share with you one of my discoveries. Slatherin' Sauce. Sure, a couple weeks ago I wrote about how delicious this...
February 27, 2012
Photo: Warren Bobrow, Leica M8-Summicron 50 F2 One of the most exciting discoveries I’ve made in recent memory goes back to trips to France as a boy. I traveled much with my parents in...
February 21, 2012
I love New Orleans. The first time I was there in 1991 it was springtime. The trees were thickly set with blossoms, and the smell of flowers, beignets and chicory coffee permeated the air all...
February 21, 2012
I love Denizen Rum. It's got this Rhum Agricole nose that I just love to mix in cocktails. Denizen's tropical aroma reminds me of the first time I was on a sailboat down in the...
February 19, 2012
And this is where your mind just went ASUNDER…. The Asunder Punch. Citrus is just brilliant at this time of the year. I don’t think in my recent memory anyway that I have seen such...
February 19, 2012
Culinary ingredients are always fun when liquor comes into the fray. I've taken a couple culinary ingredients that are especially vibrant in two cocktails of my own twisted invention on the...
February 16, 2012
Oh my friends, I was practicing today with spirits. Some familiar and some unfamiliar. I had hoped to have this piece up much sooner, but the "just a little bit tipsy" cocktail is...
February 14, 2012
photo: Warren Bobrow - Leica M8, Summicron F2/50mm Four A’s and a J I created the Four A’s and a J for my wife, Julie- who always got straight A’s in school. This combination...
February 12, 2012
By: Cocktail Whisperer- Warren Bobrow Photo: Warren Bobrow- Leica M8, 50mm Summicron F2 Nouvelle-Orléans has captured my heart. True I’m a fan of many different versions and applications...
February 9, 2012
My friend Raj from Purple Valley Imports sent me a very considerate gift of four bottles. Not just any bottles, but four bottles of the uber-rare Blackadder! What is the...
February 7, 2012
Playing around with liquors today I discovered some traditional cocktails and deepened them with the use of non-traditional ingredients. This year, February 22nd is National Margarita Day....
February 2, 2012
WB: 1. Where are you from? Who inspired you to be a distiller of Pisco? I’ve lived in Peru most of my life – now with my wife, daughter and 4 grandchildren -- though...
February 1, 2012
By: Cocktail Whisperer- Warren Bobrow The Moonshine Cate cocktail is another in the series of unlikely combinations of flavor making their way into my twisted mind. Did I someone whisper this...
January 30, 2012
Photo: Warren Bobrow (Leica M8, 50 Summicron, F2) The Martin Miller Gin is like shopping at your favorite supermarket, you know, the gourmet one that sells those European cucumbers? ...
January 28, 2012
The Don't Call Me cocktail has only one thing to say. Don't call me. It is woven from Lovage. What is Lovage? Well, it kind of tastes like Dr. Brown's Cel-Ray....
January 26, 2012
What is it about Brooklyn, NY that suggests handcrafted? I’m sure that the reality of Brooklyn is more than just handcrafted talent who live there. New York City is a place of many...
January 21, 2012
Who would imagine mixing Four Roses Small Batch Bourbon Whiskey with anything more than a couple cubes of ice? I would. And that is what keeps it interesting around here. My friend...
January 19, 2012
Usually by the middle to end of January there is enough snow on the ground around here in NJ to make things fun. This year not a drop. Or a flake for that matter. Just 1000 shades...
January 13, 2012
Photo: Warren Bobrow (Leica M8- 50mm Summicron F2) Often times in the winter, my body just screams for the spark of citrus fruits. Toss out that flat tasting bottled juice in your fridge and...
January 12, 2012
Pardon my fuzzy photography from my ancient iPhone- I had to capture this picture with the camera I had on hand. This drink came together after a particularly unpleasant day yesterday. My...
January 1, 2012
Is Hoosier Momma the best Bloody Mary mix in America? I think so. Is it the blast of celery? The creamy smooth, yet robust texture of the tomatoes, a quick tang of citrus juices and...
December 28, 2011
Pears, grilled Bosc pears, absinthe in the nose- vanilla syrup and a bit of oily texture. This is classy stuff. That was the first impression on my tongue after taking a sip of Casa Noble...