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
December 7, 2011
Must find Absinthes for the Holidays by Warren Bobrow, Cocktail Whisperer An eyedropper would be too scientific to mete out some precious drops of water- or in the case of this highly...
November 30, 2011
I should have been born a Southerner. It's funny to me, in retrospect that growing in on a farm in New Jersey, taking care of horses and remembering the tastes of Southern foods, never left...
November 28, 2011
From Russia With Love: Matzo Ball Soup The secret ingredients for Matzo Balls? Patience, Nutmeg and Love... Welcome Fall - Welcome Cold Season - Russian-Jewish New Year style. Yom Kippur -...
November 27, 2011
It's the holidays. You may want to discover the wonders of Scotch Whisky, American Whiskey and Japanese Whisky. Through the goodness of some of the PR companies that I work with,...
November 24, 2011
Knob Creek Whiskey and Bridge Brand Chocolates It’s Thanksgiving and I’m struck suddenly with the desire to do a highly un-scientific tasting of Knob Creek Kentucky Straight Bourbon (both...
November 21, 2011
I've begun to reflect on the week of Thanksgiving and how artisan spirits are often forgotten in the melee' that says the Thanksgiving table. This year has been a wonderful one for tasting...
November 17, 2011
I would never advocate putting a Baccarat crystal glass on top of a burning woodstove. Or a filled bottle of 80 proof Rye Whisky. I don't even like getting too close to a 600 degree...
November 14, 2011
There was a time when Gin only came from a couple of places around the world. Holland, England, India, your bathtub... Gin used to be a cheap drunk for a poor man. Beer Street/Gin Lane is...
November 6, 2011
Rediscovering Gin by: Warren Bobrow cocktail whisperer Gin is suddenly hot again. I didn't forget Bourbon, nor have I forgotten Vodka. I still take a sip of Absinthe now and again....
October 26, 2011
Five Rums to which you would NEVER add Coca-Cola was originally published in the Daily Basics. I wanted to include it here (with their kind permission) because it has been such an informative...
October 25, 2011
I just rediscovered Gin. It was like coming home after being away overseas for decades. I had a run-in with Gin back in the mid-80's. Seems such a short time ago from my palate's...
October 23, 2011
The Zombie Root Carousel is a marvelous drink that makes you spin in a circle. How? What? Like a carousel? Or like a zombie? Look out! There's one behind you now!...
October 17, 2011
I'm a fan of dark plums. They are richly flavored stone fruits that take to liquor or your lips as easily as they are folded into a piping hot fruit tart. My thoughts about including...
October 10, 2011
No matter what I do at this time of the year, my palate continues to beg for the last remnants of Summer. Apples come to mind immediately. The dense, aromatic fruit is so versatile....
October 5, 2011
I'm cold. Not just cold from the coming Fall, but from the drinks that seem to do little more than make me buzzed. I want to drink things that warm me up inside. This is not to say...
October 3, 2011
I was just thinking how lucky we are in the United States. I don't usually create cocktails with political meanings, nor with overt situations that pretend to create anxiety or confusion....
September 29, 2011
Over in Brooklyn, NY at the Clover Club, time has stood still- at least for cocktails. They're still crafting cocktails in the time honored fashion. What is this fashion? The...
September 25, 2011
My friends over at Art in the Age in Philadelphia sent me the most lovely bottle of a truly new liquor the other day. Who is Art in the Age you ask? They are the creative minds behind the...
September 17, 2011
In the summertime I find myself drinking more fruit based cocktails with rum as the base liquor. Now that the fall is quickly approaching (45 degrees in NJ this morning) I want to find myself...
September 11, 2011
I'm just not a cooked fish guy, but I'll eat it if the fish is cooked very quickly in a very hot pan. Complicated recipes for fish just don't please me. If there is anyone to...
September 3, 2011
Bubble Tea has become my favorite late summer beverage treat. Of course this tasty fad has made waves from Taiwan to Japan to China to Vietnam- California to NYC and into my hand. I...
August 24, 2011
Say the words- Dry- aged Prime Beef and New York restaurants, and all I can think about is the Cotes du Boeuf Steak at Balthazar in New York. What is it about this steak that makes me hungry?...
August 15, 2011
Rum is a sea-faring liquor. It is unaffected by the rolling motion of waves or the heat of an un-airconditioned berth. Rum is effective against sea-sickness and it helps a sailor sleep if...
August 7, 2011
There's really no substitute from a flavor perspective when cooking food over natural wood charcoal. My old Weber grill is a testament to using good equipment to cook simple foods that...