Monday, September 22, 2014

L’Invention Mexicain Cocktail

By Warren Bobrow, Cocktail Whisperer

This morning was unusually chilly for late summer.  The thermometer dipped into the forties and I needed fortification against the morning chill.  But have no fear, the temperature is going to rise and soon, so I need to concoct something that brings warmth to my belly and cooling for my brow. 

Tea is slowly becoming something just a bit more than a mere metaphor against the morning chill.  You might be more familiar with tea as a part of an afternoon soiree with those little sandwiches with their crusts cut off?

If so, this drink is certainly for you.  Not because of the tea sandwiches, but because of the utterly delicious nature of the intoxicating products themselves.

And if you know me, I like my drinks to be intoxicating!

Owl’s Brew is something that I believe deserves your notice.  This unique, hand crafted cocktail ingredient brings new depth to my already succinct concoctions.  It makes the hunt for balance and clarity easy.  Sure you could brew your own pot of tea, let it cool and then add a wide range of ingredients from agave to chai tea spices to pineapple to, well- whatever your heart desires.  Let’s just say that Owl’s Brew makes my life easier. 

I really shouldn’t be giving up all my secrets, but Owl’s Brew will make your cocktails (and mocktails) taste better!

Then of course we have the intoxicating elements.  The first would be Tequila from Casa Noble.  The more I taste Tequila, the more I realize that passion should be printed on the front label of Casa Noble.  The Reposado version is my choice for the tea cocktail that I’m working on today.  I mix Casa Noble Reposado with Owl’s Brew Coco-Lada.  Coco-Lada is a unique combination of black tea, coconut pieces, chai spices, pineapple juice & agave.  It’s got the finest tequila written all over each ebullient drop.  Because I love the components of Owl’s brew so much, I thought why not mix it with Casa Noble Reposado?   Why not indeed!

Sometimes when working with exotic flavors such as tequila and tea, it’s required to add another depth of herbs and spices.  For this I’ve taken great care in selecting Carpano Antica.  Not the usual version, stained red from wine and time but a new version of Carpano.  This one is crystal clear, but it is not cloying or in any way cheap tasting like most fortified wines can find themselves.  Carpano Bianco is lighter somehow- but not just the color.  I invite you to taste it in a Martini (made with gin of course, what other kind is there?) or in an aperitif, on the rocks with a splash of soda water and a lemon zest.  But I digress, Carpano Antica Bianco is the perfect foil against the haunting elements of the Casa Noble Tequila and of course the tropical tastes of tea, coconut, chai and pineapple.


Yes pineapple.  Think tropical because it will be winter soon and this fine weather we’re having will give way to hot toddies and the like.

In every hand crafted drink that comes from my brain I try to offer some kind of balance.  For this we require a bitter element.  In this case I’ve chosen the Ramazzotti Bitter. (The digestive part that is…) 

Why is this important?  It’s important because this drink vaguely resembles a Gary Regan Finger Stirred Negroni! 

Made by none other than the amazing Gary Regan himself!!!

Of course the ingredients in his Negroni (finger stirred by the master of course) are gin, Campari and Sweet Vermouth… and mine are Casa Noble Tequila, Carpano Antica Bianco Vermouth and Ramazzotti Amaro- but you can see my direction here.  3 parts, 1 ounce each, just like Gary Regan’s?  


Ah.. I’ve forgotten the bitter element.  For that may I suggest the Bitter Truth Spiced Chocolate Bitters?

Just try it.  It just works.   That’s why they call me the cocktail whisperer… still don’t believe me? 
Ok, I got it. 

Right now I’m still drinking tall  (or long) drinks.  It’s not fall yet and the clock is not pushed back.

That day, my friend is the saddest time of the year!  But please don’t despair, all is not lost, we have plenty to drink!

Let’s start right here with the Owl’s Brew.  Quite simply the best tea based cocktail mixer on the market.  You could say that I’m a HUGE fan.  Seek it out.

L’Invention Mexicain

1 oz. Owl’s Brew Coco-Lada
1 oz. Casa Noble Reposado Tequila
1 oz. Carpano Bianco Vermouth
1 oz. Ramazzotti Amaro
2-3 shakes Spiced Chocolate Bitters (Bitter Truth)

To a cocktail mixing glass, fill ¾ with ice
Add the Owl’s Brew Coco-Lada
Add the liquors
Mix at least thirty times with a long cocktail stirrer
Strain with a Hawthorne Strainer into an Old Fashioned glass with one cube of 2x2 ice
Dot with the Spiced Chocolate Bitters

Serve and prepare another one immediately, just like the other one.  You keep holding on to it, and I sure would like a hit. 

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkupNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* - to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he's finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.

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