Before you mix up a cannabis-infused cocktail, there are a few things you should know. This is not a matter that should be taken as casually as the average cocktailor smoking a joint.
I’m so very honored!
Edibles are a fun, convenient and covert way to consume cannabis, whether for recreation or medical purposes. Edibles are yummy treats infused with marijuana, that deliver the medicinal and psychoactive ingredients to your system without having to smoke anything. They can take the form of anything from brownies to borscht, with the help of infused oils like cannabutter. You can make savory cannabis foods like spaghetti, sweet treats like cookies and candies, or even drinks like cocktails and marijuana tea. If you want to get started making your own edibles at home but do not know how, don’t worry – there is a cannabis cookbook out there for you! In this list we will go over our top 10 favorite edibles cookbooks, featuring recipes for all tastes, budgets, and skill levels. You will find omnivorous and vegan treats, sweet and savory, complex recipes and some that take as little as five minutes to prepare.
If you want a more in-depth look on how to make cannabutter and other cannabis oils, check out our How To Make Pot Brownies post where we cover all of the steps. Make sure to follow all local laws when growing, processing, or eating your cannabis!
1. ‘Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations’ by Warren Bobrow
One of the newest ways people are enjoying cannabis is by combining it with cocktails and mocktails. This is especially popular at dinner parties in the any states where cannabis has recently become legal for recreation. But, with a strong taste and a particular method of infusion necessary, beginners may not know how best to make cannabis cocktails. This book has a collection of 75 cannabis drink recipes by “The Cocktail Whisperer” Warren Bobrow. It also includes a full history of cannabis as a social and medicinal drug. You will find recipes not only for cocktails but for shrubs, bitters, butters, oils and even coffee, tea and milk-based drinks for the morning hours. This is a really fun book for anyone who loves drinks and cannabis.
Price: Kindle $2.99 Hardcover $17.57
2017 marks another successful year at the Books and Bitters Market, the annual event sponsored by Octavia Books. For eight years now, Tales of the Cocktail® has partnered with the local bookstore to showcase an impressive global selection of both cocktail books and bitters for Tales attendees to peruse through during the week of the cocktail festival.
This year, bitters were incredibly well-represented at the Bitters Market, which featured over 24 brands and sold over 600 bottles of bitters. The top five selling bitters at this year’s market were Peychaud’s, Mr. Bitters’ Variety Pack, Peychaud’s Barrel Aged, The Bittered Sling Gift Box, and Wild Hibiscus’s B’Lure Butterfly Pea Flower Extract.
The bookstore portion of the market offered close to 200 titles, representing some of the industry’s most well-respected authors and covering a wide variety of interests. The bookstore sold copies of nearly every title on offer this year, a sign of the continuing success of the partnership between Tales and Octavia Books. Not only were guests able to browse through the selection of books on offer, they also had the opportunity to meet the authors and get their book copies signed at the week-long “Shots of Inspiration” popup. Bitter makers were also present to discuss and offer tastings of their products.
“We were happy to to present nearly 200 cocktail titles – many fabulous new ones alongside some old favorites. And, they nearly all sold. The strong and continuing interest in the books – so many authors attending and the readers who purchased them in numbers – demonstrates a true commitment by mixologists and other Tales participants to understanding the art they practice.” – Tom Lowenburg of Octavia Books
The Top 10 Best-Sellers at the Books Market:
- Mezcal: The History, Craft, and Cocktails of the World’s Ultimate Artisanal Spirit – Emma Janzen
- Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions – Brian Hoefling
- Regarding Cocktails – Sasha Petraske
- Mr. Boston 75th Anniversary Official Bartenders Guide
- Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar Featuring the Original Formulae – David Wondrich
- Bitterman’s Field Guide to Bitters – Mark Bitterman
- Baijiu: The Essential Guide to Chinese Spirits – Derek Sandhaus
- Zen & Tonic – Jules Aron
- The Craft Cocktail Compendium: Contemporary Interpretations and Inspired Twists on Time-Honored Classics – Warren Bobrow
- Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki – Martin & Rebecca Cate
Usually when I pour myself a drink, I’m not thinking about the medicinal properties of my cocktail. That is, until I read Warren Bobrow’s new book, Apothecary Cocktails: Restorative Drinks from Yesterday and Today. In it, OKRA Magazine’s esteemed whiskey expert goes back to his family roots and gives us a fascinating new book exploring the healing powers of our favorite cocktails.
It is full of beautiful photos of delicious looking drinks, split into categories of the ailments that might plague you – weather that’s too cold or too hot, stomach troubles, hangovers, general pain, relaxants and mood enhancers. Having sectioned up the problems, Warren then offers an overview of the solutions one can find in the cocktail world. It seems like almost everything has a medical use, including bitters, herbs, teas, herbal liqueurs, fruits, vegetables, and seltzer. Many of the ingredients appear to be capable of handling many different afflictions, which speaks to the long history of apothecary research and development and the powers of the natural world.
Throughout the book there are fun little disclaimers, like “watch out for frostbite if you get too cozy with this drink!” and “as the Scottish proverb goes, ‘Whisky may not cure the common cold, but it fails more agreeably than most things’” which lighten the mood a bit and remind us that these are, in the end, drinks. Bobrow stays true to his mission and focuses on a wide variety of drinks that are chock full of healing prowess. In some rare cases, that means he includes a few ingredients that might be hard to acquire, like Centerba, or Krupnikas, but most products are easy to get.
There is a good mix of familiar, easier cocktails and more complicated, work intensive drinks. The majority of the recipes stick to the basics, keeping the ingredients simple and the techniques limited to stirring or shaking. A few, like the Rhubarb and Strawberry Swizzle, require several steps, from making a compote, to blending and swizzling until you finally get to enjoy the drink. Being a book for the more under the weather folks, it make sense to stick on the side of go-to drinks that are easy to concoct when you’re in the throes of a flu, while offering a few more experimental beverages you could create when the weather outside really is frightful and you don’t have anything else to do. It’s really lovely to see so many familiar drinks, like the Sazerac, and find out that not only do they taste good, but they settle your stomach with its characteristic combination of bitters and absinthe. Remember these descriptions and tips and you’ll have great tidbits to drop at your next cocktail party!
Sometimes the recipes and the descriptions of all of the various benefits you’re serving yourself appear a bit repetitive. Each recipe has it’s own explanation above it, and since there are plenty of similar ingredients you get a lot of this information over and over. If you’re just flipping through to the appropriate recipe or section, however, that shouldn’t be much of a nuisance.
My favorite drinks all seem to come in the hot weather and painkilling sections, mostly because they feature a lot of citrus, rum, and gin and seem a little more in line with my taste than the (quite powerful sounding) Scotch enhanced lamb stew. Maybe now that it is getting really cold I’ll change my mind. Bobrow himself seems to have really enjoyed getting all this information into one place. His family history with the pharmaceutical business brings a very personal note to the book, indicating that the early force fed tonics built up his immune system as well as his avid interest in the greater power of cocktails. I, for one, will be glad to have this book on hand the next time my head starts to ache or my bones get chilled.
The Hartley Dodge. This photo is from Apothecary Cocktails.
The Hartley Dodge Cocktail (Bobrow’s Aspirin)
- 3 slices fresh peach, plus extra slices for garnish
- 3 ounces (90 ml) bonded100-proof bourbon whiskey
- 1 ounce (30 ml) sweet vermouth
- 4 dashes Fee Brothers
- Whiskey Bitters
- Ice cubes
Place the peach slices in a Boston shaker, and muddle them. Add the bourbon and vermouth, and continue to muddle so that the flavors are well combined. Add the bitters and a handful of ice cubes, and stir well. Strain into a Collins glass over a large chunk of ice (larger pieces of ice are less likely to dilute the drink). Garnish with an extra slice or two of fresh peach. It’s an analgesic that can’t help but take the edge off what ails you.
|Author Series-Tree of Life: Turkish Home Cooking
An Evening of Mezes and Music at The Farm Cooking School, Titusville, New Jersey – May 9 – 6-8 pm with Author Joy Stocke and Friends
“The “aliveness” of the very freshest vegetables in your own garden or farmer’s market deserves a cookbook that honors not only nutritional vitality, but also the hundreds of generations of great cooks who have refined Turkey’s favorite recipes into a kaleidoscopic whirl of tastes, aromas, colors and textures. Stocke and Brenner celebrate the cuisine of a culinary-crossroads country in ways that are truly mouth-watering.” Deborah Szekely, Founder Rancho La Puerta and the Golden Door Spa
Join Farm Cooking School frind and author Joy Stocke for an evening of mezes, conversation and music as we celebrate the publication of Tree of Life: Turkish Home Cooking (Quarto/Burgess Lea Press) by Joy E. Stocke & Angie Brenner. Photographs by Jason Varney.
From her first visit to Anatolia, Joy was captivated by the traditional meze table, an array of small plates and savory snacks. Sample Gougères a la Turka, a twist on the traditional recipe featuring feta cheese and garnished with Aleppo pepper or Nigella seeds; Olives with Garlic and Preserved Lemon, Savory Spiced Chickpeas, Baked Hummus with Pine Nuts, and mini shish kebabs.
Mezes are often accompanied by a cool glass of wine, anise-flavored raki, or a cocktail such as the Bosporus Fizz – a beguiling mix of fresh carrot juice, a dash of turmeric and rosewater, raki and club soda. Cocktail expert, author, and the creator of the Bosporus Fizz, Warren Bobrow, will join Joy and mix the drinks. In addition, he will prepare a second drink, Persephone’s Revenge – an elegant composition of pomegranate juice, raki and ice. Non-alcoholic versions will be available as well.
Guitarist Bruce Fredericks of the duo JB Rocks will play themed surprises (Did anyone say, “Istanbul, Not Constantinople?”) as well as a wide variety of music. JB Rocks entertains audiences from Docs in Burlington, NJ to Freddie’s in Ewing, NJ and the Dubliner in New Hope, PA. www.jbrocks.com
Summer Johnson, owner of Zach & Zoe’s Sweet Bee Farm will be on hand to share samples of her fabulous raw honey. Joy has created a dish for Summer – Zach & Zoe’s Anatolian Roasted Carrots with Raw Beet Honey – which you’ll also be able to sample. Honey will be available for purchase.
Admission is $20.00. Registration appreciated, or email Joy, so we can get a head count. Books will be available for purchase – cash or check only. All after-tax profits benefit Wholesome Wave empowering under-served consumers to make better food choices by increasing affordable access to healthy produce.
The Farm Cooking School, owned and operated by Ian Knauer and Shelley Wiseman, is located at Gravity Hill Farm and is part of Roots to River Farm – a certified organic vegetable farm – 67 Pleasant Valley Rd, Titusville, NJ 08560. The Farm Cooking School is a space where cooks of all levels can come together to learn about and enjoy great food and real community.
To register visit the Farm Cooking School website – www.thefarmcookingschool.com – or click here: http://thefarmcookingschool.com/shopthefarm/author-series-tree-of-life-turkish-home-cooking-with-joy-stocke-may-9th-6pm For more information, call: 609-213-6580
Tree of Life: Turkish Home Cooking
Quarto/Burgess Lea Press
I’ll be signing books at the lovely Savoy Taproom, 301 Lark Street – Albany NY – 12210 3:00 – 6:00 pm Today, Sunday April 30!
Join Wild River Review co-founder Joy E. Stocke and West Coast Editor Angie Brenner for mezes and conversation to celebrate the publication of their cultural and culinary cookbook, Tree of Life. Stocke and Brenner will be joined by Cocktail Whisperer Warren Bobrow who will make and serve Bosporus Fizzes, which he created for Tree of Life. Poet and Translator Edmund Keeley will be reading his poem Moussaka, which asks the question: To use Béchamel sauce or no? The cookbook’s Spice Route Moussaka recipe has one answer.
Today April 27, 2017 at 6 PM – 8 PM
Labrynth Books 122 Nassau Street, Princeton, NJ