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Warren Bobrow’s Cocktail Hour: Almond Water Ice from Victoria’s Kitchen for the Kentucky Rambler Cocktail

Almond water ice is the frozen form of a slick new (old) product that speaks of a time in France- near and dear to our palates.  Have you ever enjoyed an almond croissant?  Fresh from the oven, oozing with the intoxicating aroma of freshly sliced almonds and sweet brown butter?

You know that aroma.  Once you smell it- the aromatics will never leave your memory.

Victoria’s Kitchen in Los Angeles is making Almond Water from a recipe belonging to the grand-mere of one of the owners of the company.

Upon opening the top of the glass container the aroma of sweet almonds, drenched in butter and the crisp flavor of the filtered spring water envelops you.

It is most intoxicating!

I’ve taken this salubrious and intriguing almond water and frozen it into ice cubes.

 

I recently received a bottle of the USDA Certified Organic Sao Cachaça from my friend Fabiola Conrado.

This lightning strong cachaça is un-aged and takes to the softer, “Grand-Mere” elements of the almond water ice in a most agreeable fashion.

I’ve also included a healthy dosage of SNAP.  SNAP is USDA Certified organic ginger snap liqueur.

Then there is the splash of Four Roses Bourbon.

The combination of the un-aged sugar cane spirits and the Ginger SNAP with a splash of Kentucky Bourbon is brilliant.

I also used the Mexican Mole’ Bitters from the Bitter End in New Mexico.  Topping this drink off I used an Absinthe Wash from Tenneyson (literally washed the glass out with Tenneyson Absinthe) and to complete a float of Carpano Antica Formula Sweet Vermouth.

This cocktail sounds complicated, but let me assure you, once tasted you may not want to get up from your perch.

And isn’t that where you want to be the most?

Happy Weekend all.  I’m at the Kentucky Derby and will see y’all next week.

Kentucky Rambler Cocktail

Ingredients for four rather strong drinks:

Victoria’s Kitchen Almond Water (frozen into Williams-Sonoma silicone ice cube trays

2 Shots of Sao USDA Certified Organic Cachaça

2 Shots SNAP, USDA Certified Organic Ginger Snap Liqueur

1 shot of Tenneyson Absinthe mixed with water and washed through the glass

2 Shots Four Roses Bourbon Small Batch Bourbon Whiskey

3 Shots Carpano Antica Formula Sweet Vermouth

Bitter End Mexican Mole Bitters

Preparation:

Add a couple of shots of the Absinthe to water and ice then pour into cocktail glasses

Let the Absinthe water sit in the glasses for a bit to chill the glasses down, pour out

In a large cocktail shaker add all liquors and 1/4 filled with regular ice (reserve Carpano for finish)

Shake and strain into short rocks glasses with Almond Water ice

Pour the Carpano Antica Formula over the top of the cocktail glasses

Add a couple of drops of the Bitter End Mexican Mole Bitters over the top

Stir with a cocktail straw

Cheers!  wb

 

 

 

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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301 Moved Permanently

301 Moved Permanently


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