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Warren Bobrow’s Cocktail Hour – The Planetary Confusion Cocktail

For seasonal cocktails you just cannot beat Aquavit.  Aquavit hails from Scandinavia where you greet the day and finish the day with this savory drink.  Aquavit is always good on days where the weather can change completely in the span of about 24 hours like this morning in New Jersey.

It’s gone from 30 degrees to about 60 in 10 minutes, it seems!

I discovered this morning that the mint has grown up to about 10 inches, seemingly overnight! In the freezer I have a tray of plain coconut water, frozen into ice cubes, but what liquor should grace my glass today?

I think Gin will do rather nicely with some of that freshly picked-muddled mint. Added to muddled mint is a nice tasty splash, or more, of Aquavit from Krogstad in Oregon. Distilled and bottled by the artisanal spirits distillery in Oregon named House Spirits, this caraway seed and star anise liquor is an immediate wake-up to my palate.  I just love the way the licorice elements display themselves through the Asian spice and vice versa.

Then if the taste of caraway seeds in the Aquavit was not enough, I’ve just discovered a new Gin from Aviation.  (Also distilled by House Spirits)
This is a world class Gin that speaks clearly of citrus rind, the classic Juniper berry nose and an almost candy sugar finish.  I think this Gin would show itself beautifully mixed with the Aquavit.  They play off each other in a way reminiscent of mixing White Whiskey with fruit juice. The flavors just work.
The Planetary Confusion Cocktail is a mixture of fabulous to mind-bending. As with many of my cocktails, this one can either blast your head off your shoulders (preferred) or give you a mild case of amnesia, well, it’s really up to how many you drink.

As always, if drinking, take a car service or stay at home.

Be careful, I never dumb down my drinks against sheer potency. It’s just not my style!

The Planetary Confusion Cocktail 

Ingredients:

2 shots Aviation Gin

2 shots Krogstad Aquavit

a few savory, spicy drops of the Bitter End Moroccan Bitters

Royal Rose Raspberry Syrup (Available at Williams-Sonoma stores)

Fresh Seltzer Water

Freshly picked mint

Coconut water ice (freeze coconut water overnight in an ice cube tray)

Preparation:

This is a very easy cocktail to make, so don’t stress out!

To a cocktail shaker, fill 1/4 with regular ice

Muddle some fresh mint to release the oils

Add 2 shots of the Aviation Gin and 2 shots of the Krogstad Aquavit

Add a couple drops of the Bitter End Moroccan Bitters

Add 3-4 tablespoons of the Royal Rose Simple Syrup

Add a couple cubes of the coconut water ice

Shake and strain into two short rocks glasses

Finish with freshly drawn seltzer water

Garnish with a perfect spring strawberry if possible and a sprig of mint.

 

Do not drive!

 

 

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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