Thursday, November 20, 2014

Cocktail: Full of Light and Bustle!

By Warren Bobrow, Cocktail Whisperer

What can I say about the combination of chocolate along with orange, spices and strong bourbon whiskey?  Well my friends it’s a match made in cocktailian heaven!  As a rule I don’t care for sugary sweet but this combination is anything but sweet.  It’s savory! 

Take the Kings County Chocolate Bourbon.  This is not made with massive amounts of sugar, nor artificial sweeteners.  It is chocolate, but only the husks- leaving the flavor profile intact, without adding anything that tastes like candy.  It’s most elegant in the glass and completely unique in the world of whiskey. 

Now I’m going out on a limb.  Traditionally I would refuse to talk about flavored spirits out of my overabundance of care for what I like and what I just don’t want to review.  For one thing, I would never review cake-flavored vodka.  I got some heat from a bunch of people on Pinterest the other day when I said something about someone’s idea of a craft cocktail…(chocolate cake flavored “vodka” mixed with a Starbucks Frappuccino, right out of the dairy case at the supermarket)… I suppose someone would say that the combination is pretty delicious, but I digress.  That is just not my topic!

But strangely enough I’m passionately attracted to the Kings County Chocolate Bourbon.  It has something to do with the quality of the chocolate.  You see the chocolate comes from Mast Brothers in Brooklyn.  You may have come across their ultra-high end, hand crafted chocolate bars at your local cheese shop or possibly at a wine store.   They are not just everywhere and for good reason.  They don’t make millions of bars like the big players in the chocolate scene do.   Their reputation for quality makes all the sense in the world.  They make chocolate for the artist in the stomach of each of us. And their chocolate stands alone in my mind each time a lozenge of it dissolves into my mouth.

Chocolate just goes magically with orange and spices.  I’m enthralled by the texture and pattern of this combination of flavors.  When I was growing up, my mom always had bittersweet chocolate dipped orange rinds around.  It was her thing and I knew not to go near them- or sneak a bite.  But years later I’ve begun to crave the tangy creaminess of the orange zest, enrobed in bittersweet chocolate and this gives me pause.  Why not combine orange liqueur like the Santa Teresa Rhum Orange Liqueur that is more rum than orange liqueur into the excellent mix of Kings County Chocolate whiskey and some hot chocolate?

Why not indeed! 

Simplicity rules the roost with this warming drink that is ½ relax and ½ invigorate.  The invigorating portion is from the fine Moonshine liquor in the Kings County Chocolate Whiskey and the relaxation is from the potent 40% by volume alcohol level held within.  There is just no messing around with this combination of spirits. Orange, chocolate, bourbon, hot chocolate… ahhhh how about some fresh nutmeg and the most marvelous German bitters to finish?

How about that indeed!

Full of Light and Bustle!
2 oz. Kings County Chocolate Whiskey
1 oz.  Santa Teresa Rhum Orange Liqueur
4 oz. Hot Chocolate- the best you can afford- such as the chocolate from Mast Brothers?
Bitter Truth Spiced Chocolate Bitters
Fresh nutmeg

Melt the Mast Brothers Chocolate with a double boiler- slowly!
Pre-heat a stout ceramic mug
Pour out the water from the mug when it is good and hot- through and through
Add the Kings County Chocolate Whiskey
Add the Santa Teresa Rhum Orange Liqueur
Top with Hot Chocolate
Scrape some nutmeg over the top
Dot with the Bitter Truth Bitters
Offer one to your friend and then make another for yourself

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.
PS: Warren's second book, Whiskey Cocktails is on the market now!

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