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Slushy Meets Drink

06.06.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Slushy Meets Drink

. Years ago I lived in Portland, Maine. Weekends were spent up in the White Mountains of New Hampshire being wild. Really wild. That part of the country is filled with ice-cold lakes and steeply winding roads with endless vistas and undiscovered flavors behind every switchback — all inspiration for my newest drink creation. The basis of the drink,...

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The New Liquid Diet

03.26.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

The New Liquid Diet

. If I read one more article — affixed next to an airbrushed image of a wholesome model with a toothy smile on a treadmill — telling me this is the year for a new me I swear I’m going to vomit. With January long past and the guilt of breaking our New Year’s resolutions safely stowed away, I invite you to join me in an all-day, liquor-fueled...

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Salubrious Syrup Cocktails

03.25.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Salubrious Syrup Cocktails

. The past month or so I’ve been dreaming of warmer climates. Usually at this time of the year the weather can be rather fickle. One day it is 40 degrees, the next windy and rainy then snow, then freeze … can’t a guy get a break? Jose Cuervo, as you may know, the Mexican tequila company that has been quietly producing tequila for nearly 250 years,...

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Red Velvet Lounge Chair Cocktail

03.24.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Red Velvet Lounge Chair Cocktail

. This is a little firecracker of a cocktail. This drink has all the excitement of a Tiki Bar concoction. They are so easy to drink, yet easier to fall into a lounge chair after drinking a few too many of them. The Red Velvet Lounge Chair 4 ounces freshly squeezed blood orange juice 1 ounce Absolut Vodka 2 ounces Campari Splash club soda Fee Brothers...

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Supper Club

03.23.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Supper Club

. They say the recession instigated the supper club craze in London. Well, whatever the reason may be, I for one am over the moon for this latest trend in dining and I hope it’s here to stay. The joys of eating out are in tasting those dishes only a star chef can perfect, yet have you ever wished you could skip the dressing-up-going-out-hoo-ha...

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Thirst-Quenching Cocktails

03.21.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Thirst-Quenching Cocktails

. Friends of mine just got back from attending the Tecate 500 off road race in Mexico. They scoffed at all the attention Mexico has received, often unfairly over the last few months. Mexico is a place of many incongruities. Our newspapers shout about how dangerous it is, but here in Baja California, it’s the same as it ever was … A mixture of...

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Culinary Cocktails: 2 Hot, 2 Cold

01.23.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer  

Culinary Cocktails: 2 Hot, 2 Cold

. What happens when a man is snowbound with only his wits and his sideboard? He crafts a perfectly balanced flight of cocktails: two hot and two cool. Passage to India We just had some snow, about 8 inches this time. The last time it was about two feet. Everything is covered in a fine white dust. It’s quite lovely to look at as long as you’re...

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Cocktails + Edamame Remix

01.12.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress  

Cocktails + Edamame Remix

. I love to eat when I drink. Some people can gulp down gallons of liquor without a bite, but I need to nosh and preferably on something that won’t squeeze me out of my party gear. This doesn’t mean I’ll be satisfied with the dinky olive — three if the bartender’s feeling generous — that garnishes my dirty martini. After countless...

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A Bitter Blood and Sand Cocktail

01.06.11 by Ben Ellefsen, whiskey charmer and Master of Malt ambassador  

A Bitter Blood and Sand Cocktail

. Every now and again at Master of Malt, we like to make a brief voyage into the wonderful (if dangerous) world of mixology. Whilst our mainstay is definitely single malt whisky, the world of the cocktail is definitely one that’s relevant, and using high-quality single malts instead of the usual “mixing whiskies” really does make a difference....

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Fire-Breathing Cocktails

01.03.11 by Simon Ogden  

Fire-Breathing Cocktails

. My favorite way to add some spicy aromatics to the cocktail is also a great crowd-pleaser: finishing the drink with toasted citrus oils. The really interesting stuff for us in citrus fruits is the lovely oils contained in the skin of lemons, oranges, grapefruits etc. Applying those oils to the surface of a drink is a sure-fire way to get your palate...

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