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Warren Bobrow is a famous marijuana enthusiast and mixologist. These are the two passions of his life, and their mix can only result in something wonderful. His favorite art of spirited drinks is now shown in a cocktail book that contains dozens of recipes. These marijuana-infused drinks impress the audience with their diversity and delicious taste.
His book Cannabis Cocktails, Mocktails & Tonics also contains useful information about the history of the pharmacists of the old times using cannabis-infused tinctures and drinks to treat their patients. In addition, the introduction of the book describes various ways of infusing alcohol, preparing tonics and tinctures to use them in the future for the delicious recipes in the book.
At first, Warren Bobrow creates a large variety of tinctures, oils, milk, and syrups that allow the mixologist to bring the art of cocktail-making to the new levels. For a long time, the man has been trying to find the ideal balance between alcohol and weed.
If you have ever wanted to make a cannabis-infused cocktail, add THC to your Bloody Marry or absinthe, you simply have to read this book for some knowledge and inspiration.
Here are a couple of the author’s recipes that can surely inspire you to read the whole book. If you wonder what cannabis strain to use for these drinks, we can recommend you to experiment a little and try to use the Blueberry strain for the following two drinks. As all indica-dominant hybrid strains, this one will provide you with the necessary relaxation and happiness. This strain adds both sweetness and exotic notes to your marijuana beverage.
Dramatis Personae
Ingredients
- 15 ml sweet vermouth
- 15 ml rye whiskey
- ¼ ounce calvados
- 4 shakes Creole bitters
- infused absinthe
- 3 shakes aromatic bitters
This is a classic cocktail that comes from New Orleans. However, some of the ingredients that Warren Bobrow uses in his recipe slightly differ from the traditional way, which makes the beverage taste even better.
Before you start mixing the drink, fill a glass with cannabis smoke to enhance the wonderful aroma of your future Dramatis Personae. Then, immediately fill the glass ¾ with ice and add all ingredients except for absinthe. The author then recommends you to stir the ingredients 50 times. Only then you can spritz your drink with cannabis-infused absinthe. The sweet berry flavor of the Blueberry strain will add the necessary sweetness to the drink.
A Bloody Good Remedy
Ingredients:
- 180 ml chilled tomato-clam mixer
- 10 ml (2 teaspoons) of cannabis tincture
- garnishes (the usual variants include olives, fresh chiles, celery sticks, etc.)
Have you ever tried the famous Bloody Mary before? If it is your favorite drink, we recommend you to read another recipe of Mr. Bobrow that adds a bit of spice to this drink. A Bloody Good Remedy has one special quality that will surprise you—the drink has no alcohol in it. Besides, it is just lightly medicated, so you do not have to worry about overwhelming effects.
You simply have to fill a glass with a lot of ice, pour the tomato-clam mixture into the glass, and add some tincture that you have at home. This recipe allows you to experiment with garnishes—be as creative as you like. Besides, you can add a few blueberries or grapes as a garnish instead of using a berry-flavoured tincture. The combination may seem strange at first, but it is something new for you to try.
All drinks in this book are elegant and full of nuances that can help you understand the mixology a little better. Besides, each one of them, from the simple coffee to complex alcohol drinks, has its own author notes that are full of useful information and present the drink in an ideal way.
https://weedy.com/news/warren-bobrow-s-mixology-workshop-the-best-recipes-with-blueberry-strain
The Mezzrole Cocktail by the Cocktail Whisperer: Warren Bobrow
Back in the day before we were all born, Mezz Mezzrow was playing jazz clarinet in the normally segregated jazz clubs around the United States. He wasn’t well known, and his history may have escaped all but the most die-hard Jazz aficionados if it wasn’t for one rather large fact.
He was Louis Armstrong’s weed dealer.
In order to properly pay homage to this figure in the Jazz age, who played with Sidney Bechet, (one of my favorite Jazz musicians) I created a cocktail that is featured in my 4th book, Cannabis Cocktails.
The Mezzrole Cocktail
I’m a huge fan of Manhattan-style cocktails; they make great aperitifs. This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing. When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.
INGREDIENTS
• 4-6 Greenish Cocktail Cherries (we infused Barrell Bourbon with a quantity of Cannabis in an infusion, then soaked Rainier Cherries in the thc infused liquor for a month- hence Greenish Cocktail Cherries)
• 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend
• Handful of crushed ice
• 1 ounce (30 ml) bourbon whiskey
• Aromatic bitters
Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough. And never more than one per hour!
I was first introduced to Martin Miller’s Gin by the founder himself.
The cocktail in my hand that night was known as a Jimi Cocktail. Named for the iconoclast himself, Jimi Hendrix, who’s music pulsed and grooved around the boite- a gorgeous mid 1800’s era Federalist-style mansion on the periphery of Greenwich Village. The well-appointed bar-room was very private, its lights held down low. This was the genre of a clearly- only in Manhattan experience- one from another era.
Mr. Martin Miller was introducing his gin to the guests- but he was not working the room, as much as he was holding court. There were hand-crafted cocktails being assembled on a tiny zinc bar- set just off to the side.
Fresh lime, crisp mint, a touch of Demerara Sugar- Martin Miller’s Westbourne Gin in a glass, simultaneously tempered by what seemed like plenty of ice, stirred, strained, poured, supped. But alas after several of these tiny mind pleasers- the overproof gin (in this case the Westbourne) made staying cognizant extremely difficult.
The music was swirling, the tiny drink, highly intoxicating and Martin Miller’s ebullient laugh burnt deeply into my memory. There are occasions in life to drink in and this was one that overflowed with each belly laugh to this very day.
Excellent gin such as Martin Miller’s Gin has a peerless temperament. There is an absolute plethora of gin on the market, each promising much, and not accomplishing it. Not all of these versions of gin are successful and more come out every day. It can be very confusing to the consumer who may not ‘get it’…
The key here is to train your staff and taste as many different kinds of gin as you can, (and still stand) and remember their idiosyncrasies and their successes. Gin is HOT. The list can be very short, if you know what you’re selling. Your descriptions should resonate like when you suggest Martin Miller’s Gin. Always with a smile!
Gin is jam-packed with flavor. With it comes taste, and each taste should unlock a specific memory- or nostalgia of the first time you tasted it. As I will always remember the gin that my father drank, it was in a green bottle. To this day, every time I see the distinctive shape- I can taste it on my tongue. As I know that even a tiny sip of gin of this will unlock memories.
They say history to me.
Martin Miller’s Gin does the same thing when I sip it. Each distinctive expression tells a story in aromatics. Not every gin has that honor. Utilizing quality ingredients in distillation is the determinate for me. Full disclosure: I’m probably too hung up on authenticity and ‘hand crafted.’ If you like to know, Martin Miller’s Gin is distilled in England and blended in Iceland- using the best water in the world. Yes, their blending water is from Iceland! Of course I’d know about Icelandic water because over the years I’ve tasted water from many different places. I’ve tasted Icelandic water at the Fancy Food Show, it made a lasting impression on me.
The Icelandic water has a purity that comes from rock and fire. Their land is in constant change; the water bubbles up from deep within the surface of the earth: dancing into the air like a pillowcase full of kittens!
Martin Miller’s Gin tastes like the terroir of the place. Each sip has the stuffing of classical distilling, in a copper pot still… In England. There is serious fun in each sip, with a history to boot.
The Copper Pot Still. Why is this important? For Martin Miller’s Gin, their two very distinct gin recipes are forged together in an ancient copper pot still, hand built at the turn of the 20th Century. To give a correlation to your education, Rum, Gin and Whisky(e) are often produced in these very primitive pot stills. This vessel is sometimes fire heated, although the combination of fire and alcohol often have frightening results, so I’m sure that their heating process is perfectly safe. The unique flavor of the “pot still” imparts a warmer and richer tasting spirit. The flavor is plush and opulent across the tongue. Tinges of cucumber and freshly cut grass predominate their ‘traditional’ example that rolls in at 40% ABV.
The Westbourne to me is Christmas in a glass with red fruits, ground pipe tobacco, lemon curd and freshly slashed hay in each elegant sip.
I’m thrilled by a Bee’s Knees made with the Westbourne Strength Gin. This lovely Prohibition era cocktail is comprised of Raw Honey simple syrup, Martin Miller’s Gin (Westbourne) and freshly squeezed lemon juice. The Bee’s knees should be a go/to for any cocktail enthusiast.
For the Traditional bottling, I think of a take on the Jimi Cocktail, made with muddled cucumber, fresh lime juice, simple syrup and a splash of seltzer water the flourish of spicy, slapped mint. Simplicity is the word of the day. The Westbourne rolls in at just over 45% ABV.
Keep it simple. Keep it fast. Keep it QUALITY.
One drink in particular I’m enjoying right now is with the Martin Miller’s Westbourne Gin. This drink screams Olde England and because of the use of Orange Marmalade and Broiled Grapefruit juice- there is a funky quality that just says: Serious English Fun!
This is a take on the classic “Gin and Juice” that you see immediately upon landing in England, should you take the slow boat from New York City.
Mr. Dew-Smith’s Conundrum (for two)
Ingredients:
- 6 oz. Martin Miller’s Westbourne Strength Gin
- ½ oz. Orange Marmalade (homemade is best!)
- 6 oz. Broiled Grapefruit Juice (recipe below)
- ¼ oz. fresh lemon juice
- Dale DeGroff’s Pimento Bitters
- Gary Regan’s Orange Bitters
- Prep:
- To a Cocktail Mixing Glass with one large cube of ice
- Add the Orange Marmalade
- Add the Gin
- Stir to combine
- Add the lemon juice
- Stir
- Add the 2-3 shakes of each: Pimento and the Orange
Bitters - Stir
- Add the Broiled juice
- Stir, strain and serve into a coupe glass garnished with flamed orange zest
Broiled Grapefruit Juice:
- Split Grapefruits, sprinkle with Demerara Sugar (like Sugar in the Raw)
- Let sit overnight in fridge
covered - The next day, preheat your oven to 400 degrees
- Sprinkle more Demerara Sugar over the top
- Roast for 45 minutes to an hour
- Let cool
- Juice
- Use in your Martin Miller’s Gin cocktails.
As the days grow quicker, so does my palate. And with the cooler weather comes the desire to drink lip-smacking beverages that stimulate my appetite. Why stimulate my appetite? To make the foods of the fall taste even more robust.
With that said, may I suggest adding a touch of pickle juice in your craft cocktails? What? Pickle juice? Didn’t that fad go out in the mid-2000’s? Believe me when I tell you, preserved vegetables have never gone out of style. Take it from anyone who has spent any time in hot climates or even in places where the temperature always hovers around freezing. The refreshing crunch from pickles, may they be from cucumbers or even beets can add a lovely dimension to your mixed drinks.
And now, just like beer, you can buy pickle juice in cans!
Gordy’s has just introduced pickle brine, specifically made for cocktails. Here are five to get you started.
Whiskey is the Message
(There is sweet and sour in this little firecracker!)
- ½ oz. pickle brine
- 2 oz. Straight Bourbon
- ½ oz. Fruitations Cranberry: Soda and Cocktail Syrup
- 2 oz. Seltzer (plain)
- pickle spear
- lemon bitters
Prep: To a Boston Shaker filled ¾ with ice, add the pickle brine, the Fruitations cranberry syrup, the Straight Bourbon and then cap. Shake hard for 15 seconds. Strain into a rocks glass with one large cube of ice. Top with a bit of seltzer. Dot with lemon bitters. Garnish with a pickle spear.
Can’t Catch the Maine–Brace
(Rum takes the front seat to perfectly brined bread and butter pickles that are muddled with fresh lime and Thai basil to make this twist on the classic daiquiri.)
- ½ oz. pickle brine
- several ‘bread-and-butter’ pickle slices
- 1 lime, cut into quarters
- Rhum agricole (100 Proof White Rhum from Martinique)
- 1 oz. cane sugar syrup
Prep: Muddle the lime with the bread and butter pickles. Add the pickle brine. Add the cane sugar syrup. Add the Rhum agricole. Stir again and serve with a fresh ‘bread and butter’ pickle slice floating on the top.
The Ashtray Continuum
(A take on the classic mint-julep. Here, it’s made with gin instead of whiskey and a float of pickle juice for mystery!)
- 3 oz. London Dry Gin (think Beefeaters)
- 1 oz. dark cane sugar syrup- 2:1 ratio Demerara sugar to boiling water
- ½ oz. pickle juice
- fresh mint (slapped, never muddled)
Prep: Slap the mint. Add it to a julep cup. Add some ice. Add some more slapped mint. Add a layer of dark cane sugar syrup. Add a layer of pickle juice. Add a layer of ice. Add a layer of gin. And repeat to fill. Garnish with fresh mint and float some pickle juice on top for fun!
Dr. Roberts Dilemma
- 2 oz. vodka
- 1 oz. roasted beet juice
- ½ oz. pickle brine
- 1 oz. roasted tomato juice – roast tomatoes @450 for an hour, cool, core,seed, peel and juice
- ½ teaspoon fresh horseradish
Prep: As you would make a Bloody Mary, prepare this cocktail, but do not shake it. Ever! Roll your Dr. Robert’s Dilemma and garnish with the pickle brine and fresh horseradish.
Vietnamese Sugar Cane juice and pickle brine
(nước mía or mía đá is the common name in Vietnam for this sweet confection known to cool the body from the inside out. I’m very fond of adding some kind of vinegar to mine, making the drink both sweet and sour- helpful on a cold day to warm you.)
- 2 oz. Vietnamese sugar cane juice – nước mía or mía đá
- ½ oz. pickle brine
- 1 oz. brandy
- ½ oz. orange liqueur (Grand Marnier)
Prep: To a Rocks glass with one large cube of ice. Add the brandy. Float the orange liqueur over the top. Spoon the pickle brine over that. Pour the sugar cane juice over to finish.
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10 Cocktail Trends
Brian Quinn is an experiential event producer and cocktail writer. He is the cofounder of the Noble Rot, an underground supper club for wine, dubbed “a new form of clandestine drinking” by Tasting Table NYC. He learned the art of craft cocktails from work with the Milk & Honey family, as well as a love for hospitality from renowned Brooklyn oyster house Maison Premiere. Brian has written over 150 articles on cocktails for Food Republic and is also the director of programming for the Taste Talks and Northside festivals.
1. Bars within bars
Don’t call them speakeasies. The veil of secrecy separating two different bar experiences under one roof is simply a means of filtering out those who prefer the utility of a drink versus those who revel in the art. For bars like Los Angeles’s Walker Inn, bartenders are able to offer an omakase cocktail tasting for those who enter via the more accessible Normandie Club’s bar. Walking up a back flight of stairs at San Francisco’s Hawker Fare gets you into the more relaxed Holy Mountain bar setting, where the bar team is able to showcase more experimental drinks. Of course, Grant Achatz’s the Office beneath the Aviary in Chicago did this years ago. The advantage to finding these more intimate, highly curated bars is a more niche drinking experience that you likely won’t find anywhere else.
2. Camera cuisine’s impact on drinking
What’s on the inside still counts, many bartenders know that these days, the most Instagram-friendly drinks on the menu will likely be the biggest sellers. A decade ago, seeing a drink like the multicolored and mint-topped Queens Park Swizzle walk across the room on a tray would incite half the bar to order that drink next. Today, with more drinking options available than ever, a well-festooned drink on Instagram might be a bar’s best asset for finding new customers.
Rich Woods of London’s Duck & Waffle uses this showmanship and his unique style to entice drinkers around the globe by, say, serving a hay old-fashioned with the glass cradled in an actual bowl of hay, or creating edible garnishes, such as a ceviche shot served on top of a cocktail. Thankfully, his drinks are as balanced and brilliant in flavor as they are in appearance. Jane Danger’s now-renowned Shark Eye cocktail at the modern tiki bar Mother of Pearl — bloodied with Peychaud’s Bitters — is another example.
3. Clarified milk punches
One of the more exciting and delicious techniques that bartenders are now readily using is milk-washing, or clarifying a punch with curdled milk. The process of creating a curdled anything sounds bizarre and ill-advised, but this process dates back to the 1700s and ultimately creates a longer shelf life for the punch. Barman Gareth Howells, formerly of Forrest Point, knows this process well. He combines large batches of fruits, citrus, spices and spirits and macerates them together for several days before adding curdled milk on top. As gravity sets in, the milk proteins, which have attached to the pulpy particles in the mixture, begin to weigh down, ultimately leaving a clear liquid floating on top. Lactic in flavor, this soft and beguiling type of punch is gaining steam for good reason.
4. Dives with damn good drinks
Want a killer Last Word or Paper Plane while listening to Led Zeppelin in a bar that looks like it could have been the set for Tom Cruise singing “You’ve Lost That Loving Feeling” in Top Gun? Well, you can get that now, too. In their off hours or for post-shift drinks, most bartenders find themselves in no-nonsense, unapologetic vestiges where a beer or shot of whiskey might be your best bet. For bars like Brooklyn’s the Starlight, the glow of red lighting makes you feel as though you just walked into some Midwest tavern in the 1970s, except that some of the best bartenders in the city pick up shifts here and can make you pretty much any drink you want, if they have it behind the bar. No frills necessary.
5. Pour-and-go service
Time is of the essence in bars these days, and many patrons no longer care if a $15 drink was made à la minute. Eager to find solutions for those in need of a quick but excellent drink, many bars are now experimenting with having one or more drinks on tap or pre-bottled. Yours Sincerely in Bushwick — with its Transmit the Box cocktail (shown at top) — embraces this concept across its entire menu, with over 30 drinks on tap. Far from lazy, this requires an incredible amount of precision and preparation behind the scenes but allows for insanely quick pours and lower drink prices during service.
London’s White Lyan turns many heads, with bartenders pouring from a colorful array of prebatched cocktail bottles stored behind the bar, which incidentally also led the bar to have very little wasted ingredients. The drinking experience at these bars does not suffer and, in fact, the effect is often a whole new world of creative cocktails.
6. Thematic menus
Bartenders are spending their time pining over more than just the drinks. Menus now seem to exist in their own theatrical context, with storytelling to support a bar’s original offerings. An incredible amount of work obviously goes into the Dead Rabbit’s menu, which seemingly takes months to research and create, with pages and pages of illustrations, history and cocktail lore. San Francisco’s Trick Dog takes a more playful approach, keeping patrons on their toes by presenting drinks on everything from dog calendars to a Chinese takeout menu to Pantone color swatches.
7. Cleansing drinks: Charcoal and kale
Bartenders love yoga, too, and it seems that cocktails are finally taking a cue from the juicing movement, as more cleansing or healthful ingredients are becoming prevalent. More than just citrus and herbs, drinks with freshly juiced kale or wheatgrass come out bright green and seemingly healthier in appearance. Thankfully, many people now realize that vodka does not have fewer calories, but it does blend well in these cocktails.
On the opposite end of the spectrum, black cocktails colored with a dose of activated charcoal might look like they could filter away your hangover, but no such luck. These deep black drinks, such as Joaquin Simó’s tequila- and mezcal-driven Heart of Darkness cocktail at NYC’s Pouring Ribbons, offer a unique appearance, but the charcoal has little impact on the flavor.
8. Cannabis cocktails
With the growing availability of weed tinctures and oils thanks to loosening regulations, the slow integration of THC into cocktails will likely continue to rise in 2017. The science around being drunk and high at the same time is not entirely clear, though we do know that alcohol can allow for a much quicker absorption of the psychoactive THC by the body. Clearly, it’s an area that needs further investigation, just like knowing the right and wrong way to use liquid nitrogen in a cocktail, which can also have serious effects. A sign of the times: Barman and author Warren Bobrow recently released the first book on this subject, Cannabis Cocktails, Mocktails & Tonics.
9. Low-ABV ingenuity
Necessity is the mother of invention for low-ABV cocktails. Bars without full liquor licenses have to continue to push these drinks forward, leading to a rise in everything from legit wine coolers to beer cocktails to aperitif-driven coolers. Not to be left out, bars with full licenses also love these drinks, often adding spirits such as gin or liqueurs as modifiers to a largely wine or beer base in the cocktail. Seeing a Riesling cocktail on a menu might not have made sense until now, but that’s just what Maison Premiere bartender Shae Minnillo does with his Bimini Twist, using Riesling, Linie Aquavit, Pêche de Vigne, Suze, lemon and grapefruit.
10. Cocktails around the country
Serious cocktails are cropping up in virtually every city in America. Occasionally, transplant bars will migrate from a major city to other parts of the country, such as Sam Ross and Michael McIlroy’s Attaboy in NYC — ranked number five on the World’s 50 Best Bars list — opening up in Nashville. Other times, such as at the W.C. Harlan bar in Baltimore, delicious drinks seem to appear out of nowhere, driven by the owners’ unique aesthetic and approach. One thing is for sure: Deciding how to rate the “World’s 50 Best” anything when it comes to bar culture will soon be a very difficult task.
http://www.foodrepublic.com/2016/10/28/these-are-the-10-cocktail-trends-to-follow-right-now/
Alcohol is no nutritionist’s ideal post-workout drink. But let’s be honest — if you’ve just battled through an after-work run or basketball game, it’s exactly what you want. And while drinking hard does not aid recovery, we know that one or two cocktails won’t prevent you from making gains. Better yet, if you use a few choice ingredients — like chrysanthemum tea or carrot juice, included in our cocktails below — your boozing can actually provide muscle-aiding benefits.
Ingredients:
- 1.5 oz Yamazaki 12 Japanese Whisky
- 1/2 oz Lemon
- 1/2 oz Honey Syrup (2:1)
- 3 oz Hot Chrysanthemum Tea
- 2 dash Angostura Bitters
- Garnish Lemon Peel studded with cloves
Ingredients:
- 1 1⁄2 oz Campari
- 1 1⁄2 oz Sweet Vermouth
- Soda water to top
- Orange for garnish
The Blue Mamontauk
If you’re vegan or have hopped on the coconut-water bandwagon to replace electrolytes lost during intense gym sessions and workouts, then this is the drink to order when you belly up to the bar. “Originating from The Surf Lodge in Montauk, this drink is vegan-friendly, fairly low in calories and carbs, and serves as the perfect recovery drink for restoring hydration and replenishing electrolytes lost during exercise,” author and Tales of the Cocktail Spirited Award Nominee Warren Bobrow says. “They’re refreshing and are packed with antioxidants, amino acids, enzymes, B-complex vitamins, vitamin C, and minerals like iron, calcium, potassium, magnesium, manganese, and zinc.”
Ingredients:
- 2 oz Mamont Vodka
- 3 oz Thai Coconut Water
- 1 oz Sweetened Coconut Milk
- 3 drops blue all-natural Butterfly Pea Extract
- Garnish with an orange slice
Beet the Mammoth
Recent medical studies have shown beet juice to improve blood flow and increase muscle restoration. It’s a key ingredient to this drink, along with a protein-packed egg white — you’ve basically got yourself a post-gym shake. “Also, beets are one of the best foods to help with a natural ‘lift’ in sexual performance,” Bobrow says. “Packed with protein and a touch of citrus, the Beet the Mammoth is the perfect post-workout cocktail.”
Ingredients:
- 2 oz Mamont Vodka
- Puff of Dry Vermouth
- 1 Egg White
- 1 tbsp Beet Juice
- 1/2 oz Lemon Juice
- Sprig of dill
Prep:
- Boil the beets, let cool and juice, set aside.
- Chill a coupe glass with ice and water; pour out when glass is frosty.
- Spray the inside of the coupe with the Dry Vermouth.
- Into a Boston Shaker, add the egg white and the lemon juice. Dry shake hard for 15 seconds.
- Add ice to fill 3/4.
- Add the Beet Juice and the Mamont Vodka to the Boston Shaker.
- Re-cap and shake hard for at least 15 seconds.
- Double strain into the pre-chilled, Dry Vermouth puffed coupe and garnish with the dill.
The Strong Siberian
This is the cooler older brother of the White Russian, and it could almost pass for inclusion in a juice cleanse. First off, it contains carrot juice, “a powerhouse for vitamin A and a crucial element for top performance,” Bobrow says. It also has ample amounts of vitamins C, D, E, and K, as well as many minerals such as magnesium, potassium, and calcium.
Ingredients:
- 2 oz Mamont Vodka
- 1/2 oz Raki – Turkish Anise liqueur
- 4 oz Carrot Juice
- Large cube ice
Prep:
- Fill a Boston Shaker 3/4 with ice, add vodka, Raki, and carrot juice.
- Cap and shake hard for 15 seconds.
- Strain over 1 large cube of ice in an Old Fashioned glass and garnish with orange zest. Pro tip: “Hand cut always — never use a peeler!”
1. Grinder pipe
Not only can you grind you bud, but you can also smoke it with the grinder pipe. Moreover, this product will make your smoking experience more convenient.
2. Grinders for every personality
There are so many custom grinders available that anyone can find one they like. Whether you like pinkand sparkly or Snoop Dogg’s face, you can have it.
3. Cottonmouth gum 
Of course, simply drinking some water can put a stop to cottonmouth. Still, it’s kind of cool that some soul out there is inventing gum just for cottonmouth. Although the face behind it all wishes to remain nameless, it’s exciting nevertheless.
4. Smell-proof stash case 
If you tend to get unorganized and messy with your weed gear, this is an investment worth making. In fact, this case is smell-proof and stores just about any cannabis product.
There are different ones to choose from based on how you like to consume cannabis. And they even come with accessories, such as a grinder card and dab mat, depending on which kit you choose.
5. Weed treats for your dog 
Don’t worry, these treats won’t make your four-legged friend stoned. However, they will help calm your furry pet. These, in particular, are made with hemp seeds by a Canadian company called True Hemp.
6. THC bubble bath 
High Gorgeous, a company that makes infused beauty and topical products, has different kinds of medicinal bubble bath. Although they focus on women, men can enjoy the weed bubbles too. Not to mention, smell amazing afterward.
7. All-in-one pipe 
8. Snazzy stash jars 
The days of storing our bud in a plastic bag are long gone. Although some folks still resort to a Ziploc, others use stash jars. As a result of legalizing the herb, we now have clear stash jars, colorful stash jars, and even stash jars that light up.
9. Cannabis mouthcare 
Axim Biotech is working on not only weed toothpaste, but also mouthwash and other anti-inflammatory products. As it turns out, brushing with cannabis is a solution to a lot of periodontal problems.
10. Coffee infused with pot 
Although people have been pairing their morning cup of coffee with cannabis for some time, legalization has brought us THC-infused coffee. Now you can really get a buzz first thing in the morning.
11. Cannabis cocktails 
Did you ever imagine being able to enjoy alcohol and cannabis at once? Well, now you can, thanks to legalization. Warren Bobrow has published a book that will help you create your very own cannabis cocktails.
12. Lube that helps you orgasm 
Now this lube is a win-win. Not only is it infused with cannabis, but it also enhances sexual pleasure.
13. Potato chips that will get you high 
Step aside Lays, there’s no way you can compete with potato chips that contain cannabis. In fact, a 1.5-ounce bag contains exactly 50mg of THC, which means they’re rather potent. Taking your medication has never been so delicious.
14. Buckle Puffer Belt 
Not only does this product allow you to have a pipe attached to your belt, but it’s also magnetically attached, which is perfect for those that stay on-the-go. Whether you are several feet in the air or inside a cave somewhere, you can sneak a toke in with the Buckle Puffer Belt.
15. Medicated lip balm 
Dank Stix not only smoothes your chapped lips but also heals bug bites, eczema, minor cuts, and dry knuckles.
If you are anywhere near Morris Plains, NJ on Friday night, I’ll be doing my first book signing ever in a Barnes/Noble Bookstore.
Join me on Friday October 28!
4:00 PM – 7:00 PM
Morris Plains 1940 Route 10
West Morris Plains, NJ 07950
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The Wild Ginger Brewing Company approached me through their PR wanting me to review their new line of alcoholic craft soda. It’s not my usual topic, I try to stick to craft spirits, the craft soda business is much different. It’s more akin to craft beer. I don’t write about beer at all. It’s just another language!
Imagine my surprise and delight when four ‘hard’ sodas of various alcohol by volume from 4 – 5% arrived at my door. I love craft soda, the kind without alcohol… it used to be one of my topics a while back. Anyhow this lineup of colorfully cartooned cans were waiting to be tasted. With the craft beer boom, top quality beers are being canned in colorful, artist attended vessels. These are no exception with a funky sense about them.
The first one that I opened was the Wild Root Original. Smacking of herbs and good old fashioned Root Beer goodness, this is as close to what I remember from my boyhood, when my father would put some of his Haig and Haig in my root beer to keep me quiet. It was a good representation of the buzz anyhow. I remember it all these years later in a sip. And what a delicious sip it is. The Wild Root is chock full of spice as well. It’s brilliant with large ice and fine bourbon whiskey- like the Barrell Bourbon #010 version that should be out any day now. It’s that good.
The Wild Sit Russ Original.. with a snarling dog on that brightly festooned label was my least likely to enjoy, yet one of the ones that tastes the most true to form. The label reads alcoholic citrus soda, there’s that snarling dog and all I can think about is Mezan XO Rum. Smacking of herbs, spices, an element of tonic from the citrus oils- this wild soda is screaming for funky, dunder laden rum that only can come from Jamaica. No other place in the world makes rum like this and no other soda should taste quite the same. I don’t always recommend mixers with this rum, but the Wild Sit Russ Original (who was Wild Sit Russ I wonder, oh, no matter) it’s good soda. Great with Mezan Rum.
The Wild Docta’ Original Rock and Rye is way too sweet for me, but with that said I mixed some really amazing barrel aged Rum from Barrell Whiskey with a splash of this ‘rock and rye’ type soda. It dried out the sweetness immediately. It’s more of a millennials drink than I’d like to admit. They’d love it to no end. With that Barrell Rum, it’s so far over the top that I’m heading for a Hemmingway Daiquiri right now. I’m not a big sugar in drinks fan.. Mark my words on that.
The Wild Ginger Original Ginger Beer – Alcoholic, like the other three soda pops is a thing of rare beauty. There is an underlying element of spice that swirls around my tongue. It’s a bit sharp, but the bubble spins in an undulation that is gratifying and bold in every spin around my mouth. There is alcohol in there, you cannot miss it. This element warms as quickly as it pours down my throat. I’m charmed immediately and my palate calls out for something to deepen the spice element of the slurp. I chose a bottle of the Mezan Guyana Rum. This rum, distilled at the Diamond Distillery is a thing of rare beauty. The Ginger Beer mimics the funky elements of the Guyana Rum, the smoke and char from the barrels and the sweetness from long aging in hot climes. To mix this rum would normally be a sacrilege, but I have good feelings about this alcoholic soda. Try it. Let me know.
In conclusion, all good stuff, probably too good for the marketplace. The funky can art is creative. It’s a Millennial product. Flashy. Bold. The soda is pretty darned good; I’d like to say that they will be used as a mixer. A fine mixer at that. Best of luck to them! Cheers!
The Wild Ginger Company is doing a fine job.