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Warren Bobrow Author of Whiskey Cocktails Stops By Garden Eats

Warren Bobrow Whiskey Cocktails Garden Eats

Warren Bobrow Whiskey Cocktails Interview Garden Eats

Garden Eats Warren Bobrow Whiskey Cocktails

Booze + medicine + food = my thing. Naturally, I wanted to be friends with serial cocktail book author, Mr. Warren Bobrow after learning he’d published, Apothecary Cocktails, a spirited handbook for all that ails one.

I’ve been playing around with Warren’s second book, Whiskey Cocktails, where, to my benefit he’s devoted an entire section to preparing foods with the woody, winey, smoky spirit that is whiskey {did I mention Warren is a classically trained chef?!}. From the austere to the rich, Warren tested and paired countless whiskies and flavor profiles to create his new collection, and I promise, there’s more to this book than mere variations on the Manhattan, Sazerac or the Mule. A definite hint at medicinal peppered about, and a solid opportunity to discover new favorites…

Garden Eats: Whisky or whiskey? And, do you have a fave?

Warren Bobrow: Whiskey… and my favorites are in no order of approval.. Four Roses. Hudson Spirits.  Barrell Whiskey…  I really have no taste for Whisky… It’s too abrupt…

GE: Thanks for including whiskey and food recipes- people tend to cry about the idea of sparing a single drop for other than drinking, but let’s face it, whiskey is quite versatile with cuisine. Glazed game meats and Scottish-inspired oats fleck your pages- any tips for cooking with whiskey- when do you want it to burn off or not to?

WB: I don’t ever burn off my spirits… the flavor is essential in the raw state.  Besides the act of heating and cooking will burn off any bitterness in favor of the sweetness!

GE: I’m sure you’re familiar with the dozens of studies that support whiskey’s use for certain preventive health concerns. Did you know one study claims it’s healthier than red wine?

WB: During Prohibition, every man, woman and child could go to their doctor to get a prescription for healing… Whiskey came with a tag certifying the purity and healing qualities of the beverage. One pint per week. 16 ounces…

GE: I prefer small batch food and drink products overall, but with booze, this isn’t necessarily unanimous. Think there’s something to small batch whiskey, is it important in your pro opinion?

WB: There IS something about quality spirits that I love… the best ingredients make for the best flavors. Lousy ingredients make lousy liquor. It’s a fact of life. I don’t drink cheap stuff, nor should you. Organic is always a plus!

GE: I love the create-make-test-publish process. It’s one thing to have an idea about food or drink, but when it actually tastes great, it’s satisfaction. When others can duplicate your process and it still tastes great, it’s an accomplishment. Obviously you share this love- what’s your take?

WB: I don’t even think about the tasting process. Because I’m a former (trained) chef, I KNOW the flavors are going to work, why? Because I understand flavor. It’s got to turn out nicely otherwise it has someone else’s name on it. My drinks ALWAYS work because they DO…

GE: Shrubs, very apropos given the current curiosity bar and food culture has with old-world methods. Will your upcoming book feature any medicinal recipes?

WB: Ah… My forthcoming book, Bitters and Shrub Syrup Cocktails are for the amateur or the professional. And yes of course there are recipes for “healing” whatever ails ye! I err to simplicity in flavor and in production. I want to demystify the process and make it simple for anyone to make. Vinegar based drinks were originally used as energy drinks and for digestion…  It’s understood that vinegar helps with digestion, so I love the use of vinegar, sugar and fruit to sooth the belly and stimulate digestion.

GE: Very excited for your next book, apple cider vinegar is a staple ingredient in my kitchen! Thanks for stopping by today, Warren!

W A R R E N  B O B R O W is the creator of the popular blog, Cocktail Whisperer and a three-time published book author. He is the spirits expert at Foodista and writes extensively for Drink Up New York. Get your hands on Warren’s books at Fair Winds of the Quatro Publishing Group. To get a glimpse into the world of handmade Shrubs, check out Bobrow’s feature in Whole Foods Magazine, Dark Rye.

If you’re in New York or Jersey, you’ve got to meet Warren at one of his book signings- he will be at The New World Home Cooking Company in Saugerties, NY and 67 Wine in NYC.

Photos printed with permission of the author.

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C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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