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Warren Bobrow’s Cocktail Hour: Agent Provocateur Cocktail

There is nothing that I enjoy more than simplicity. Simplicity is a sense of place and it belongs in my cocktail glass.

Sometimes I wonder why cocktails have a dozen ingredients or more. Are they trying to cover something up?

In the culinary arts, this myriad of flavors can be distracting from the natural flavors. Covering pure flavor up with disparate ingredients is confusing to the palate.

The same holds true for cocktails!
Keep it simple!

It’s been warmer than usual as of late. My palate calls out for drinks that celebrate the warming of the earth and the quickening of my thirst.
Aperol and Cynar are two liqueurs that deserve more than your passing gaze. The addition of Lucid Absinthe makes this party even more inviting and certainly more interesting.

Agent Provocateur Cocktail was developed with the lush images of the namesake store in mind.
I wanted to create something that slips off easily, but satisfies a certain craving at the same time.
Aperol is combined with a dollop of Cynar- then the mysteriously aromatic Lucid Absinthe makes an appearance.
Freshly squeezed lime and orange juice may fool you. And you might just see, oh!

You have had one too many, they’re so good! You won’t taste a thing!

The take is decidedly different than your usual aperitif cocktail.
This one may help you find your pillow sooner than later.
Be careful of the results or by all means please enjoy the results!

Your choice!
Ingredients for two luscious slurps or more:
4 Shots Aperol
1 Shot Cynar
2 Shots Lucid Absinthe
8 oz. Orange Juice (Essential to be freshly squeezed)
2 shakes Fee Brothers Rhubarb Bitters
Preparation:
To a cocktail shaker, fill ¼ with ice
Add Liqueurs
Add 2 shakes of the Rhubarb Bitters
Shake
Strain into two coupe’ glasses
Garnish with an orange zest

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (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, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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