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Warren Bobrow’s Cocktail Hour: Some Dark Hollow Cocktail

I was perusing the fresh produce isle at the supermarket the other day.  It was as if it was summer already.  The tomatoes were dark red, a hue only seen in the movies or on television.  The onions, plump and sweet- their aroma tantalizing me to layer them thickly between slices of tomato and fresh mozzarella cheese.  I saw bags of basil with their roots attached, perhaps to plant them when I got home?

There is a plethora of summer produce that has found its way into my consciousness.  It’s infectious.

I brought some basil home with me.  Rolled the leaves into tight cigars and sliced these cigars on the bias releasing their oils.

Then I added them to a mixing glass along with some ice.  Over on the table there is a bottle of Sorel.  What is Sorel?  It is a marvelous new spirit that speaks of the opulence of fruit, herbs, spices and cola.  I thought it would be marvelous with fresh basil and another favorite liqueur of mine named Root.  Root is a USDA Certified Organic Root Tea.  What is a Root Tea?  Root tea was Root Beer before prohibition took the fun out of cocktails.

I combined two shots of Sorel with one shot of Root.

Then I added a bit of Bulldog Gin to the mix.. about a shot.

I then added a teaspoon full of Royal Rose simple syrup of Rose- to add a tangible element of the bizarre to this already twisted concoction.

The last ingredient is freshly squeezed lime juice.  There is a haunting sensibility to lime juice.  It adds depth to a cocktail along with balance to sweeter elements.   So in goes the lime, the Sorel, the Root and a bit of Bulldog Gin.. Can you see what I’m up to?   Did I forget anything?

Yes, as a matter of fact I did.  The last ingredient is the bitter.  Hella Bitter to be exact.  The Bitter of Citrus.  That extra element is the difference between a drink and a cocktail.

This, my friends, is a cocktail.

I made some giant ice cubes using my Mavea pitcher for this cocktail. Up here in the country our water is full of minerals that can taint the flavor of the cocktails and especially your ice.  I don’t like stuff floating around in my ice.

The Mavea makes my ice taste like ice, not like dirty rocks.

Enjoy and Happy Memorial Day!

Some Dark Hollow Cocktail

Ingredients:

Fresh Basil, rolled into a cigar, then sliced thinly

Root- USDA Certified Organic Root Tea

Sorel Artisanal Liqueur

Bulldog Gin

Hella Bitter

Royal Rose “Rose” Syrup

A large Williams-Sonoma Ice Cube – silicone rubber ice cube tray delivered

Preparation:

To an ice cube tray add freshly filtered water- I recommend the Mavea Pitcher

Freeze and be patient.

Roll fresh basil into a cigar shape

Slice across on a bias

Add to a cocktail shaker

Add 1/3 fresh (regular) ice

Add two shots Sorel

Add one shot Root

Add one shot Bulldog Gin

Add 2 Tablespoons Royal Rose “Rose” Simple Syrup

Add 1/4 cup fresh lime juice

Shake well

Strain into short rocks glasses with one GIANT ice cube in each one

Finish with a couple shakes of the Hella Bitter

 

Sources:

http://www.artintheage.com/

http://www.mavea.com/mavea/pitchers.html?&L=0

http://jackfrombrooklyn.com/recipe/520/

http://www.bulldoggin.com/

http://hella-bitter.com/

http://royalroseny.com/

http://www.williams-sonoma.com/products/king-cube-silicone-ice-cube-tray/

 

 

 

 

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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