Warren Bobrow, Mezcal: At Suite Silenceo & House of Elyx

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Warren Bobrow, Mezcal: At Suite Silenceo & House of Elyx

• We talk with our friend Warren Bobrow. We caught up with Warren at a pool party on the rooftop of Hotel Montelegone during Tales of the Cocktail 2017.
• Also, we travel to Suite Silenceo and House of Elyx for two amazing Tales of the Cocktail events, and learn more about El Silenceo Mezcal and Absolute Elyx.
• Take a listen to the Bartender Journey Podcast No. 224 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio for a slice of the Tales experience!
• A yearly Tales event that is just awesome every year and gets better all the time is the House of Elyx. Elxy is Absolute’s high end expression. We’ll talk with Jonas Tåhlin.
• House of Elyx was also at a new location this year: Latrobe’s on Royal, (Royal Street that is).

At House of Elyx they serve drinks in unbelievable copper vessels. The first drink I was handed was the Silly Rabbit, and it was served in a life sized copper rabbit!

Cocktail of the Week:

Silly Rabbit 

1 ½ oz Absolut Elyx

½ oz Manzanilla sherry

½ oz Fresh pineapple cordial*

½ oz Freshly squeezed pineapple juice

¼ Freshly squeezed lime juice

2 oz Perrier Jouet champagne 

Vessel: Copper Rabbit

Garnish: None

Method: Shake all ingredients except Champagne in a cocktail shaker. Add Champagne. Strain into copper rabbit over cubed ice, cap with crushed ice.

• The team was generous enough to share all the recipes of the cocktails served at House of Elyx this year and we have them for you below. The recipes and lots of professional photos from the event can also be found at BartenderJourney.net/elyx.

Book of the Week: The Craft Cocktail Compendium: Contemporary Interpretations and Inspired Twists on Time-Honored Classics by Warren Bobrow. His original drinks are so, unique, original and fun.   In this book he also explores the classics.

Toast:
A glass in the hand is worth two on the shelf.

 

Elyx House at TOTC 2017 cocktail specs

 

The Elyx Martini 

2 ½ oz Absolut Elyx

½ oz Lillet Blanc

Vessel: Cocktail coupe

Garnish: Lemon zest 

Method: Stir all ingredients over cubed ice in a mixing glass, strain into a chilled cocktail coupe and garish

 

Elyx Spritz

1 oz Absolut Elyx

1 oz Lillet Rose

Top Fevertree Elderflower tonic

Vessel: Highball glass

Garnish: Lemon wheel

Method: Build in highball glass over cubed ice, top with Elderflower Tonic, stir gently and garnish

 

Pimp My Mule

1 ½ oz Absolut Elyx

½ oz Fresh Raspberry Cordial*

½ oz freshly squeezed lime juice

Top Ginger Beer

Vessel: Copper mule cup

Garnish: Fresh raspberry and candied ginger

Method: Build over cubed ice in a copper mule cup and top with ginger beer. Cap with crushed ice and garnish

 

Cold Fashioned 

1 ½ oz Absolut Elyx

½ oz Oloroso Sherry

½ oz Cynar

½ oz Demerera syrup

1 oz Cold brew coffee

Vessel: Rocks glass

Garnish: Orange zest 

Method: Stir all ingredients over ice in a mixing glass. Strain over ice in a rocks glass and garnish  

 

Bloc Party 

(Compliments of Leo Robitschek)

1 oz Absolut Elyx

1 oz Cream sherry

1 oz Fino sherry

½ oz Yellow chartreuse

½ oz Red bell pepper juice

½ oz Freshly squeezed lime juice

¼ oz Fresh Vanilla Cordial*

¼ oz Fresh Passionfruit Puree

Vessel: Copper Squirrel

Garnish: None

Method: Shake all ingredients and strain into copper squirrel over cubed ice, cap with crushed ice and garnish

 

Fennel Countdown 

2 oz Absolut Elyx

¼ oz Suze

¾ oz Fresh Fennel Cordial*

2 oz Freshly squeezed pink grapefruit juice

½ oz Freshly squeezed lime juice

Vessel: copper coupe

Garnish: grapefruit zest

Method: Shake all ingredients in a cocktail shaker, strain into a chilled cocktail coupe and garnish

 

Tangerine & Olive 

1 oz Absolut Elyx

1 oz Italian bitters 

1 oz Sweet vermouth

½ oz Freshly squeezed tangerine juice

1 oz Tonic water

1 dash Rhubarb bitters

Vessel: Rocks glass

Garnish: Dehydrated orange & green olive

Method: Stir all ingredients in a mixing glass, strain into a rocks glass over ice, top with tonic water and garnish

 

Silly Rabbit 

1 ½ oz Absolut Elyx

½ oz Manzanilla sherry

½ oz Fresh pineapple cordial*

½ oz Freshly squeezed pineapple juice

¼ Freshly squeezed lime juice

2 oz Perrier Jouet champagne 

Vessel: Copper Rabbit

Garnish: None

Method: Shake all ingredients in a cocktail shaker, strain into copper rabbit over cubed ice, cap with crushed ice.

 

Butterfly

2 oz Absolut Elyx

1 oz Lillet blanc

4 oz Jasmine needle tea

1 oz Freshly squeezed lemon juice

1 oz Orange blossom & jasmine honey

½ oz Butterfly pea flower extract

Vessel: Rocks glass 

Garnish: No garnish

• Method: Freeze in a slushy machine and serve