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Warren Bobrow’s Cocktail Hour: Another Heat WAVE???

Say it ain’t so! Another blast from the furnace. I’m looking at the weather just to the west of where I am in Morristown, NJ and say- refreshment is at hand. Sure it’s 10:47 in the morning, but I have a powerful thirst.
Maybe this is because of the approaching heat?
Absolutely!

Pappy, Four Roses and Great Local Pork

Mezcal is one of my favorite liquors. Maybe it is because of the smoky nature of the agave plant after sitting over a smoldering fire for a few days is the reason. I’m pretty sure that smoldering fire is the one that is burning up inside me. I feel it.

I’d be remiss if I didn’t talk about Bourbon as well.  I adore Bourbon and find that a mountain of softly shaved ice with Bourbon poured over it- well, it’s one of life’s simple pleasures.  Cool and refreshing. bitter, sweet and captivating.

Would I add Mezcal and Bourbon together?  Absolutely.  But where does the pork chop come into play?  Well a man has to eat to sustain himself.

It’s important to fill his belly with something more than strong drink!

Freshly squeezed lime juice and a healthy application of Bourbon like Four Roses is on the menu for tonight.  I would certainly not mix Pappy (in the picture) with anything other than a splash of spring water- but the Four Roses is made for mixing.

Mezcal has a very specific nose that calls out to me in tongues.  I don’t speak Spanish, but it seems like I become completely fluent when I drink Mezcal.

Perrier has created a brilliant new product that befits the character of this drink.  In this case their Sparkling Natural Spring Water with Lime is geared to the success of my invention.  Perrier has the most gorgeous bubble.  It’s pinpoint in nature.  Whatever type of gas they use is so pinpoint in nature that I crave it on my tongue.  I want to slurp down the entire sexy, narrow shaped can of the Perrier in one motion!

I also adore the perfectly sumptuous flavors inherent to the fat, juicy strawberries from Driscoll’s Berries.  A couple months ago I learned to fire roast them, sliced- in a cast iron pan.  They caramelize beautifully and add a deeper dimension to cocktails that use them.  In this case I take a cup of the Driscoll’s Strawberries, slice them in half, heat a cast iron pan to smoking and toss them in.  Cook them about 2 minutes on each side and  set aside to cool.  If they get charred, all the better!  Those little dark bits of char are pure flavor!

I call this drink the gentleman-de-oaxaca cocktail.  I suppose the major reason is the the Mezcal influence.  The Gentleman influence is the Bourbon Whiskey and the entire cocktail comes together with the Perrier Lime.  Fresh lime juice is woven throughout the drink and the addition of  Royal Rose simple syrup of Strawberries and Fennel adds depth and balance.  There must be some heat and that comes from both the charred strawberries (the char adds that element) and the addition of my friend Bill York’s Bitter End Mexican Mole’ Bitters.

Spicy, dark and mysterious is the reason I love these bitters.  They add a tangible buzz on your tongue that you cannot escape from.

The heart of darkness.. In that beautiful local pork chop washed down by this lovely cocktail.

gentleman-de-oaxaca

Ingredients:

Mezcal Pechuga™ from Del Maguey

Four Roses Bourbon

Driscoll’s Strawberries – Seared in a cast iron pan

Perrier Sparkling Natural Spring Water

Royal Rose Strawberry Fennel Simple Syrup

Bitter End Mexican Mole’ Bitters

Freshly squeezed lime juice

Simple Directions:

Sear Strawberries and then cool

In a cocktail shaker, muddle 1/4 cup seared berries

Add 1/3 ice

Add 1 shot of Mezcal

Add 1 shot of the Bourbon

Add 1/4 cup fresh lime juice

Add 4 tablespoons Royal Rose Simple Syrup

Add 5 Drops of the Bitter End Mexican Mole Bitters

Shake Shake Shake Shake

Strain into a coupe’ glass that has one perfect Driscoll’s Strawberry sliced into it. Either a seared one or unseared, your choice.

Finish with a splash of the Perrier Lime.

Serve with a perfectly grilled local pork chop.  This one is from Hoeffner’s Meats in Morristown, NJ.   I always cook over hard-wood coals!  You cannot get that glistening brown finish by cooking on a gas grill!

MIND ERASER WARNING!   This is a DANGER LEVEL COCKTAIL.. 5 out of 5 ~~~!!~~~~

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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