Potato Head Blues by Warren Bobrow
You know those mornings when getting out of bed is as foreign an idea as wearing a Speedo in January? It’s so much warmer under the blankets, so you hit the snooze button a few times—and before you know it, you’ve overslept. (Again.) Well, think of this drink as a potable fleece blanket. It’s a mezcal-spiked cup of joe that’s been given physic in the form of medicated agave syrup. If I were you, I’d do my medicating with a cannabis tincture that’s been made with a sophisticated Indica strain called White Rhino. Its terpenes mimic the aromas of scorched earth and charred firewood, followed by bursts of saline, wet stones, and glycerin, and they’re best buddies with both smoky, lush mezcal and strong coffee.
– 1 tsp instant espresso powder
– 6 ounces (180 ml) hot water, or to taste
– 1 ounce (30 ml) quality mezcal
– 1/2 ounce (15 ml) agave syrup, infused with no more than 10ml of your favorite cannabis tincture.
Preheat a mug by filling it with boiling water and setting it aside for a couple minutes, then pour out the water. Add the espresso powder, and top with fresh hot water to taste. Add the mezcal to “correct” the coffee, then mix in the medicated agave syrup. Serve immediately.
- A message from Warren:
Great cannabis infused vegan cocktails and mocktails only need to be well balanced and simple to make to be memorable.
Warren Bobrow, the Cocktail Whisperer, is the multi-published author of six books. Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and his celebrated, 2017 release, The Craft Cocktail Compendium. He also has an edition of Apothecary Cocktails translated into French for the European market. Bobrow led a panel on Cannabis Cocktails for Park Street University at the Berlin Bar Convent in Germany.