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Warren Bobrow’s Cocktail Hour: German Village Cocktail
By Warren Bobrow
German Village Cocktail-Photo: Warren Bobrow- Leica M8
The German Village Cocktail is influenced by a recent trip to the sophisticated and upcoming culinary mecca named Columbus, Ohio. This former backwater town has undergone a renaissance of culinary delights. Design is king in Columbus, especially with the re-use and modernization of the downtown and especially the German Village neighborhoods.
The German Village Cocktail is quite frankly a strong drink that befits the strong Germanic heritage of this recently reworked series of neighborhoods surrounding the vibrant downtown.
There are fabulous farmers markets that pop-up on street corners filled with the bounty of the soil.
In reference to this bounty and the gorgeous, lush blueberries that are ripening to perfection, I’ve created a cocktail befitting this neighborhood.
The German Village Cocktail is woven through a core of Royal Rose Simple Syrup of Strawberry and Fennel. Then I introduce the brash and vibrant Bitter End Curry Bitters (with a tip of my top hat to the most diverse and friendly city, Columbus, Ohio)
I add a healthy portion of Rudo Tecnico Reposado Tequila and finally the lush and pragmatic, Zaya Rum from Trinidad. This hand-held mind eraser is blueberry and naughty and sexy. If you have too many of them you will certainly fall over on the cobblestone street. Who knows what will happen to you then?
I certainly don’t know.
Find your way to a most unique city that is Columbus, Ohio. The people who live there look you in the eye when they speak to you- most pleasant indeed. There are flavors available here that confound the senses- in a good way. So concentrated that you may not taste a blueberry or a cocktail in the same way again.
The German Village Cocktail (serves two)
Ingredients:
Farm Fresh Blueberries (about a pint)
Royal Rose Simple Syrup of Strawberry and Fennel
Bitter End Curry Bitters
Perrier Natural Sparkling Mineral Water
Preparation:
To the glass portion of a Boston Shaker muddle 1/4 pint of your freshly picked blueberries
Add 2 shots of the Zaya Rum
Add 1 shot of Rudo Y Tecnico Reposado
Add 4 Tablespoons of the Royal Rose Strawberry Fennel Simple Syrup
Add exactly six drops of the Bitter End Curry Bitters
Add some ice to the shaker and shake, shake, shake, shake until frosted on the shaker
Double Strain into short rocks glasses with fresh ice
Top with the Perrier Natural Sparkling Mineral Water
Garnish with a home cured cherry and a sprig of mint
YUM! Mind Eraser. 5 out of 5 on the danger scale!
About Warren Bobrow
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.
