TELL US A LITTLE ABOUT YOURSELF:
I'm a reinvention from five distinctive failures. I don't believe that any successes comes easily as I'm a completely self-made man! My first career had nothing to do with what I do now strangely enough. (it was a television editor/cameraman in NYC) I'm a classically trained cook, from pot scrubber on up to Executive Chef with my specialty as soups, stocks and sauces.
My forte if you will, is flavor- it seems to come easily to me. Unlike my twenty year career in private banking as an executive assistant where every day was just a drag! I did it to please my late father- who hated me anyhow. Leaving banking was the easiest thing I've ever done and the hardest. I went from earning pretty good money to none at all.
CAN YOU TELL US ABOUT YOUR MOST RECENT PROJECTS?
I've been promoting my fourth book named Cannabis Cocktails. It's the very first book on the topic. Since the release in July, I've appeared in many Cannabis (and non-Cannabis) related magazines, among them High Times, Herb, Food Republic, Chilled, Liquor.com, The Fresh Toast, The Travel Joint, JustCocktails.org, Bevvy, Digital Sip Northwest, Prohbtd, Cannabis Cheri, Tales of the Cocktail (Tales Live 365), the Manual, Heritage Radio, .. and many, many more!
WHAT IS YOUR FAVORITE RECIPE YOU HAVE COME UP WITH USING AN AJC PRODUCT? WHAT WAS THE INSPIRATION BEHIND IT?
My favorite was the Johnny Pumpkinseed. Brimming with fall mystery, this juice is anything but a bottled juice. I detected spice, mystery and nostalgia.
Pumpkin Patch Fizzy.
- 2oz Barrell Bourbon
- 1 oz Johnny Pumpkinseed
- 3 oz roasted grapefruit juice -slice and roast 350 for an hour sprinkled with Regan's Bitters.
- Lemon zest
- Juice the roasted grapefruits
- Rub your glass with lemon zest
- Add a large cube of ice to an old fashioned glass
- To a Mixing glass filled 3/4 with ice add the Johnny and the bourbon and roasted juice
- Strain into the glass
- Dot with Regan's Bitters
- Garnish with a fresh zest
WHEN YOU ARE COMING UP WITH NEW DRINKS, DO YOU HAVE A SOURCE(S) FOR INSPIRATION?
Being trained as a saucier did it. . traveling to the Ivory Coast for two months in 1976 did it.. spending two month in Brazil at 13 did it... Traveling all through Europe (and not reading about it in a book) did it. Working as a cook all over the country did it. Being a dreamer of flavors did it too.
WHAT IS YOUR FAVORITE BAR, WHAT DAY OF THE WEEK DO YOU RECOMMEND IT, AND WHAT KIND OF EXPERIENCE CAN A VISITOR EXPECT?
My favorite bar? The Broken Shaker in Miami Beach Florida. I'm transported back to my grandparents home on Hibiscus Island, where the drinks were served in anodized aluminum cups and my winter vacations never ended. It's like being entertained in a 40's era mansion, set in a Miami Beach that is reinventing the craft cocktail, one perfectly formed ice cube at a time.
WHAT INFO ABOUT COCKTAILS DO MOST PEOPLE MAKING DRINKS AT HOME NOT KNOW THAT WOULD BE HELPFUL TO THEM?
When you make ice, wrap the tray in two plastic (freezer) bags. You'd be surprised what your ice tastes like after a plate of garlic shrimp has graced your refrigerator. Garlic Shrimp Ice anyone? Also, if you are not refrigerating your vermouth, throw it out now! That relic, lurking on the top of the fridge is bad! Buy a new one immediately and whatever you do, don't cook with it either. My final take away is find old-fashioned coupes. Maxfield's in Boonton, NJ: their head bartender Margie Maak scoops up coupes at flea markets, has an incredible selection of vintage glassware. You should too. And when they break, search for more!
FAVORITE AJC FLAVOR?
ANYTHING ELSE YOU WOULD LIKE TO SHARE?
My books are available here. I'm on Twitter @warrenbobrow1 and Instagram @warrenbobrow , Facebook @wbobrow - linkedIN and by a good ole' fashioned signal fire and blanket.