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Slushy Meets Drink
06.06.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
. 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,...
read moreThe New Liquid Diet
03.26.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress
. 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...
read moreSalubrious Syrup Cocktails
03.25.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
. 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,...
read moreRed Velvet Lounge Chair Cocktail
03.24.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
. 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...
read moreSupper Club
03.23.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress
. 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...
read moreThirst-Quenching Cocktails
03.21.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
. 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...
read moreCulinary Cocktails: 2 Hot, 2 Cold
01.23.11 by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer
. 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...
read moreCocktails + Edamame Remix
01.12.11 by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress
. 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...
read moreA Bitter Blood and Sand Cocktail
01.06.11 by Ben Ellefsen, whiskey charmer and Master of Malt ambassador
. 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....
read moreFire-Breathing Cocktails
01.03.11 by Simon Ogden
. 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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