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Warren Bobrow’s Cocktail Hour: The Spanish Fisherman Cocktail

But why the name?   What did you say?  It’s been so hot out that my brain is doing little backstrokes in the imaginary swimming pool.  Just now a cool breeze passed over me.  A tease!!!

I grew up in a home with air-conditioning, although we never used it.  Set into the hillside, shaded from the brutality of the sun, this home was designed by Frank Lloyd Wright and constructed by his East Coast representative, Morton Delson.   Morton designed the second wing at the Guggenheim in NYC.  My parents home is a Prairie Home.  Long, low and very Japanese.  Perfectly suited to the updrafts and cooling winds from the valley.  We didn’t need AC except for the brutal days.

My home in NJ is not air-conditioned.  It is very interesting to exist in circumstances that make most people melt.  I’m melting right now, although I know this is nothing compared to what it’s going to feel like this weekend.

I truly believe that drinking spring water is the best way to re-hydrate yourself in this weather.  After the sun goes down is the time for a cooling cocktail.  Sure you can have one now, no one is stopping you.  This is an extremely beguiling and entrancing cocktail.

I’m not sure why I called this cocktail the Spanish Fisherman.  There really is nothing in it that reminds me of Spain.  I was listening to a piece of found audio from Morocco and someone said on the recording something about a Spanish Fisherman.  My parents took me to Spain several times as a boy and as a teenager.  My first experience drinking wine came at age 5 or 6.  Sangria at Formentor on the island of Mallorca.  Spain resonates for me.

The name stuck.  So be it.

The Spanish Fisherman

Summer Chiller- Leica M8, Photo: Warren Bobrow


Tenneyson Absinthe

Nolet’s Gin

Royal Rose Simple Syrup of Strawberries and Fennel – Substitute a couple muddled strawberries and fennel together with simple syrup

Bitter End Mexican Mole’ Bitters – substitute Angostura and a bit of hot chili pepper if needed

Ice made with water from your Mavea Pitcher (freezes perfectly clear!) using the Williams-Sonoma King Ice Cube tray infused with lemon zest

Citrus Seltzer Water



To a Boston Shaker – (stainless steel) add 1/4 with regular ice

Add 2 shots Tenneyson Absinthe

Add 2 shots Nolet’s Gin

Add 4 Tablespoons Royal Rose Simple Syrup

Add 10 drops of the Bitter End Mexican Mole’ Bitters

Shake well

Add to a short cocktail glass with a flamed orange peel and an infused ice cube in each short glass

These King Ice Cubes are two inches around.  Just perfect for the slow pleasure this cocktail brings

Top with Citrus Seltzer (your choice)

How do I flame an orange peel?  It’s easy.  Take a vegetable peeler and peel a nice slice of the zest off the orange.  Take care not to get any of the white pith, that’s very bitter!

Pinch the zest into the service glass and flame a lighter into the orange oils as they spray into the glass

Drop the flamed zest into the glass after rubbing it on the inside of the glass

How do I make infused ice?  Zest a lemon directly into your ice cube trays then top with spring water

Serves two.


Florence von Pelet

Florence is a senior editor at Modenus.com. Aside from her natural passion for interiors, kitchens and baths Florence also leads the way on Modenus’ BlogTours around the world so please follow her on Twitter to get the latest information and inspiration about design trends from around the world.


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