Warren Bobrow
Warren's Fourth Book, Cannabis Cocktails is now in Pre-Sell from Quarto Books and all the usual places!
http://www.quartoknows.com/books/9781592337347/Cannabis-Cocktails-Mocktails-and-Tonics.html
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
http://www.quartoknows.com/books/9781592336395/Whiskey-Cocktails.html
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
http://www.wildriverreview.com
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.
To discussing reinvention after 50.
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.
Wuthering Heights?
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.
Oh No!!!!
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.
Warren has written for Williams-Sonoma on the blog side.
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
Blog
Posts by Warren Bobrow
June 5, 2012
There is something eerie and very mysterious about Krogstad Aquavit. First of all Aquavit comes from the place in the world best known for iconic flavors. From pickled herring with cream...
June 3, 2012
Creamy and lush all at the same time is not the usual way to describe gelato. In fact had I imagined a more visual way to describe Gelato di Babbo, but it wouldn’t be printable on a...
May 31, 2012
I’ve always loved rum and cola. It’s the classic drink of sailors around the world possibly because water is so hard to come by and rum is very plentiful. Perhaps it’s also...
May 23, 2012
Can I tell you my friends to find yourself a bottle of Sorel? Please do. By any and all means possible. When I first tasted Sorel at the Manhattan Cocktail Classic I was, in short,...
May 23, 2012
I received a sample bottle of Spodee the other day in the mail. Hmm. Wine with a Kick the label reads. What in my twisted mind could I conjure up. Well, my pantry is just bursting...
May 22, 2012
As of late I've been trying liquors that I have very little practical knowledge of. Mezcal is one of these spirits. There has been a lot of buzz lately over protecting the methods and...
May 18, 2012
I don't know very much about Tequila. This is not to say that I don't want to learn, far from. Actually I know more about Scotch than I do about Tequila, and that's not saying...
May 17, 2012
Rain Organics, a division of the famed Sazerac Company out of New Orleans has fashioned a delicious corn based Vodka. I don't usually cover the flavored Vodka category in the spirits world....
May 14, 2012
"Gorgeous product, delicious water, may I have another glass?" were some of the comments heard at the Brimfield VIP tent at the event known simply as Brimfield. Are you in the design...
May 4, 2012
I'm pretty darned sure that I can make a better mint julep than the one served to me at the venerable Churchill Downs. My julep actually tastes like it has liquor in it. The ones that...
May 1, 2012
I'm quite fond of white rum. It's got the stuffing to stand up to mixers and to cocktail bitters. A couple weeks ago I received a sample bottle from the R. St. Barth' Rhum...
April 26, 2012
Blat means wheat in Catalonian. But to me, Blat means flavor. It also means damned good wheat Vodka. But what makes this Vodka better than the others on the market? I'm...
April 24, 2012
Bragman's Delicatessen Drive your car with purpose and by all means don't hit anyone crossing the street. This is the ghetto and there is a stark reality that says be careful. ...
April 21, 2012
I believe the most ingredient for making a mint julep is neither the Rye Whiskey nor the ice. The most important ingredient in my mint julep surrounds each drink like a mother surrounds her...
April 19, 2012
Darn it. I just received in the overnight mail the most outrageously delicious and nearly mind-bending Salsa that I've ever tasted. And this upsets me greatly. Why? ...
April 17, 2012
Wilver's Demise is a lovely little cocktail that is quite refreshing on a hot afternoon. Wilver's Demise can be your demise if you are not careful. This drink, like many in my...
April 15, 2012
Manuela Savona of Savona Communications sent me a lovely selection of Rum from the French producer named Plantation the other day. These Rums are not your typical Rum and Tonic or dare I say...
April 10, 2012
Like many of the great liquid legends of cocktail artistry, the greatest drinks seem to have the largest legends behind each pensive sip. None hold as much mystique and intrigue as the Bellini...
April 7, 2012
The first time I enjoyed a Gin and Tonic I was but a youngster. It was around 1976 and I was in the Ivory Coast with my parents on vacation. We spent just over a month traveling without...
April 4, 2012
I'm sitting in front of an array of bitters. But not just any bitters, these are remarkably eccentric. The name of these bitters are oblique- yet they are very expressive of the...
April 4, 2012
Is the world's oldest distillery in Scotland? If you said yes, then you are incorrect. The oldest operating distillery is in Ireland. I'm quite fond of Irish Whiskey. ...
April 2, 2012
One of my passions is maple syrup. I'm not speaking of the thin grade A variety of maple syrup, I'm hoping that you know what grade B means. In case you don't, grade B is the...
March 21, 2012
Speedtrap cocktail In a perfect world there will be no speed traps. Or any speed limits for that matter. And cocktails will flow like a car without brakes. If you want to experience the...
March 19, 2012
White Whiskey, Moonshine, White Dog, White Lightning, Shine, Corn “Likker”. Just the very name conjures up vivid stories of lawlessness and ruffian behavior. It didn’t...
March 14, 2012
There is an easy going congeniality in Charleston, South Carolina. I lived in Charleston during the 1980's, started a fresh pasta business, attended Johnson/Wales- cooked and bartended at...
