We are happy, no, ecstatic to be able to introduce you to our newest contributor. Warren Bobrow does not write about design, and yet, his work is all about designing; designing the perfect drink that is. Warren’s ability to not only create masterful cocktails but to carefully craft descriptions that evoke the perfect ambiance has garnered his publications great reviews, both nationally and internationally. Warren is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. He attended the Tales of the Cocktail in New Orleans, where he successfully sought and found quite a few well prepared drinks and you can see him in person when he presents on the topic of rum at the Charleston, SC Wine and Food Festival in 2012.
And a few more claims to fame:
His research on Biodynamic and Organic Wine and Food will appear in the 2012 Oxford Encyclopedia of Food/Drink in America, Ed., 2.
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Voda Magazine and dozens of other spirit and wine publications, nationally and internationally.)
Warren’s recipe for the “Last Pirate Ship” just appeared in Daily Candy Magazine.
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly and does a bit of traditional newspaper food journalism.
He is one of the cocktail bloggers for Williams-Sonoma and Foodista, as well as Serious Eats.
He is a Ministry of Rum judge and, if all of that were not enough, Warren is also a trained photojournalist and shoots with the venerable Leica M8.
Now can you see why we’re not only a little bit proud to have him on Modenus ? So without further ado, we want to jump into a weekly series of TGIF: Warren Bobrow’s cocktail hour which we will, conveniently, post every Friday. Cheers!
Late Summer Peach Punch
Sometimes the most interesting cocktails are the easiest to make- you just have to know how to use a careful hand.
To kick off this end of summer cocktail- I look to the farmer’s markets that are just brimming with the flavors of the season.
Using fresh herbs in a cocktail has always intrigued me. I love cooking with basil, thyme; rosemary- they combine beautifully with vegetables and fruits in culinary arena- why not in a cocktail?
The explosion of herbaceous and spice infused rums on the market inspired me to open the tool-kit of Friday “after work” cocktails that speak clearly of the season.
When I was down in New Orleans for Tales of the Cocktail, mixologists experimented with many culinary ingredients in their concoctions.
Late summer fruit like peaches, white rum and lemon thyme combine to make a dreamy little cocktail. I call it the Peach Punch- what makes it a punch? The addition of freshly squeezed citrus juices. The base is firmly in the tropics with the use of crisp and aromatic white rum. This drink is served elegantly in a Martini glass with a slice of peach and a leaf (or two) of lemon thyme.
Late Summer, Peach Punch
The most aromatic peach you can find- just a few thin slices per cocktail is used
Spiced rum like Sailor Jerry (in a pinch, a fruit or vanilla scented vodka)
Freshly squeezed lime juice (about a 2 tablespoons, it’s essential to use fresh juice!)
Crush a few slices of fresh peaches in a cocktail shaker with a few pieces of lemon thyme (no wood!)
Fresh Ice to cocktail shaker (just a few large cubes- you don’t want to dilute this cocktail)
Add fresh lime juice
Add 3 shots of spiced rum or flavored vodka
Shake until the cocktail shaker is frosty
Strain into a Martini glass – Garnish with a slapped piece of mint and sprinkle few leaves of lemon thyme over the top. To slap mint- put it in your hand and slap it with the other- it releases the oils with this motion.