Weed Recipes: Top 10 Best Cannabis Cookbooks

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

'Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations' by Warren Bobrow, best weed cookbook, marijuana cooking

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

Buy Cannabis Cocktails, Mocktails and Tonics here

READ MORE AT: http://heavy.com/garden/2016/06/weed-recipes-top-10-best-cannabis-cookbooks/


This 4/20, Catch A Buzz With A Cannabis Cocktail

 Like the word “gay,” the term “edible” has adopted a radically different accepted use than was originally intended. Thanks to mainstream media coverage of medicinal marijuana and the drug’s recreational legalization in seven states, plus Washington, D.C., “edibles” now generally refer to the psychoactive chemical compounds in marijuana … ingestible in the form of food as simple as a jelly bean or as gourmet as fois gras.

While basement chemists and chefs continue to elaborate on edibles, the market is looking toward “drinkables” as the next frontier in catching a high. Some weed-legal states like Washington are already licensing the sale of non-alcoholic beverages that contain THC, the chemical in cannabis that produces the buzz, and DIY mixologists are putting out cannabis cocktail recipes as fast as their minds can fire them up.

Still, the federal government, which classifies marijuana as a Schedule 1 substance, prohibits the addition of THC to commercial alcohol products. However, analysts expect the category to eventually ignite, and producers are positioning themselves for an inevitable rule reversal by seeking and receiving permission to infuse their products with non-psychoactive marijuana compounds like hemp and a type of cannabinoid called CBD. Some medical professionals believe CBD can actually help counter the adverse effects of THC like anxiety and has its own therapeutic properties, though controversy exists at the highest levels over whether CBD is technically legal or not.

 Despite a dim view taken by the Trump Administration and mass-market beer and liquor industries, Kyle Swartz, managing editor of three alcohol-industry magazines and editor of Cannabis Regulator predicts, “We’re absolutely going to see more crossover between cannabis and craft beer and spirits. After all, it’s the same generation that’s pushing growth in all three of those categories: Millennials.”

Not much product has hit the scene yet but it is slowly becoming, as they say, “a thing.” The category first came to my attention a few years ago with the release of Humboldt Brewing’s Humboldt Brown Hemp Ale. I don’t remember much about it other than it was pretty forgettable.

 Last year, a public relations team sent me a bottle of Humboldt Distillery’s Humboldt’s Finest vodka infused with hemp seed (yes, there is a pattern here – Humboldt County, California, can arguably be considered America’s ideological ground zero for pot growing and smoking). As in the hemp ale, the hemp seed produces no high, and distillery founder Abe Stevens tells me he had to send his vodka for tests to ensure it contained no measurable amounts of THC before the Alcohol and Tobacco Tax and Trade Bureau (TTB) would approve it.

He also tells me he knows of just two North American distilleries – one in British Columbia and another in Alaska — that started selling hemp vodka before he launched his last spring but since then he’s received numerous phone calls from entrepreneurs looking for advice. In October, the TTB approved a Colorado beer brewed with CBD, which also doesn’t spark a buzz, for national sale.

“It has a relationship to the growing interest in cannabis. That’s our sales angle, as it certainly helps the story,” he says of his own spirit, which retails for $29.99 MSRP. “But the market needs this product because it’s something new and the herbal quality makes nice cocktails.”

The hemp primarily comes through in the vodka’s aroma though it can be hard to discern among the other botanicals. Plus, the smell of the hemp oils can dissipate quickly.

So if it doesn’t get you high, doesn’t taste like dank herb and doesn’t even smell like a freshly lit Rastafarian, is there really a point? Stevens, who sells Humboldt’s Finest in about a dozen states patchworked across the U.S., says he gets that question all the time, especially from the west coast.

“Sometimes with people who’re really into the cannabis culture … we specifically try and even avoid that aspect and focus on the craft cocktail aspect. In Mississippi and Georgia they don’t have a legal marijuana outlet so to them there’s possibly a lot more novelty,” he says.

Until such a time when the feds do license THC-infused spirits, Humboldt’s Finest and its competitors can find sanctuary behind the bar next to an endless range of DIY possibilities that are building the backbone of today’s craft cannabis cocktail scene. Since around 2014, magazines and websites have been teaching readers how to make (mostly illegal) THC infusions of spirits, syrups, bitters, and the like. Last year, renowned cocktail author Warren Bobrow published the first book on marijuana cocktails, called Cannabis Cocktails, Mocktails and Tonics – The Art of Spirits Drinks & Buzz-Worthy Libations and containing 75 self-tested recipes.

 “I wanted to make it into a wellness book with flavor,” says the 55-year-old conservative dresser. “I wanted to take away some of the stigmas. It’s not a ‘Weekend at Bernie’s’ book, it’s thoughtfully written and beautifully photographed to add possibilities to the regiment of taking cannabis for medicinal purposes. And it’s also tongue-in-cheek.”

But its publication hasn’t brought the New Jersey-based writer much wellness himself. He’s lost consulting clients on the east coast and his father literally disowned him before he died. While his dad had his own reasons for shunning his son, Bobrow’s big-liquor friends presumably stopped associating with him because conventional wisdom says that pot cuts into sales of beer and spirits. Bobrow’s actually made this argument himself, as has Cowan and Company, which made news by entering the marijuana investment space and analyzing a Nielsen report that showed beer sales dropping in three states where the drug has become legal.

 But the jury is still very much out. Bart Watson of the Brewers Association craft beer lobbying group argues that he sees no causal effect on beer sales in the short term, and Jason Notte of Market Watch reminds readers that overall beer sales have been falling on their own, with no push from pot.

Regardless of whether legal consumption will harm or help alcoholic beverages in the long term, one aspect does need to be addressed: the effects of mixing alcohol and pot.

“This is a legitimate concern,” says Swartz. “People must be careful to pace themselves when consuming alcohol and cannabis simultaneously. But after more people learn how, I believe mixing cannabis and alcohol will become even more socially acceptable.”

Right now, it’s not necessarily publicly acceptable, even in states where it’s legal. Californians need a card to purchase weed, and a sales guy at an extraordinarily professional dispensary in Bend, Oregon, told me to furtively smoke my legally purchased $9 joint on a dark residential sidewalk instead of lighting up at the bar where my friends were enjoying craft beers, cocktails and cigars. Did I order any fewer drinks than I might have? Yes. But not because I was stoned. Rather, it’s because I had to leave the bar for 20 minutes at a time to light up in secret. Had I been able to ingest my intoxicant as an alcoholic digestible I could have sat there far longer … and I probably would have ordered even more.



2017 Spirited Awards!


In 2017, we’re taking Tales of the Cocktail beyond the stratosphere at the 11th Annual Spirited Awards. The show might be here on Earth at the Sheraton New Orleans, but the celestial inspired cocktails served will be otherworldly as we hand out awards for the best bars, bartenders, distillers, ambassadors and writers from around the world (and beyond?)

The Spirited Awards Ceremony Saturday, April 22nd The Sheraton New Orleans

If you’re feeling especially festive come in your favorite outer space or futuristic-themed attire as we celebrate the out-of-this-world talent of our industry.




Tickets on Sale this Summer

All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

I am honored to be included with these wonderful authors.

Whiskey Books

Bourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick

More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris

Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky by Dominic Roskrow

Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World’s Best Whiskies by Cyrille Mald and Alexandre Vingtier

Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene


Made of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson

Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro

The Craft Cocktail Coloring Book by Prof Johnny Plastini

Drinking with Republicans and Drinking with Democrats by Mark Will-Weber

The Moonshine Wars by Daniel Micko

Drinks: A User’s Guide by Adam McDowell

Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse

DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

Drink Like A Grown-Up by The League of Extraordinary Drinkers

The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

American Wino: A Tale of Reds, Whites, and One Man’s Blues by Dan Dunn

Distilled Stories: California Artisans Behind the Spirits by Capra Press

Building Bacardi: Architecture, Art & Identity by Allan T. Shulman

Craft Spirits by Eric Grossman

Cocktail Books, General

Cocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron

Pretty Fly For a Mai Tai: Cocktails with rock ‘n’ roll spirit

Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney

Aperitivo: The Cocktail Culture of Italy by Marisa Huff

The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders’ Guild

Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

101 Cocktails to Try Before you Die  by Francois Monti

Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau

Eat Your Drink: Culinary Cocktails by Matthew Biancaniello

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli

Cocktail Books from Bars or Places

The Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli

Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske

Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough By Peter Thomas Fornatale and Chris Wertz

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman

The Waldorf Astoria Bar Book by Frank Caiafa

Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian


Shots of Knowledge: The Science of Whiskey by Rob Arnold and Eric Simanek

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling

Classic Cocktail Book Reprints


AMERICAN BAR {By Frank P. Newman}

LOUIS’ MIXED DRINKS {By Louis Muckenstrum}

Beer (A few beer books slip through the cracks and come to me)

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge

The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson



Blue Hill/Stone Barns: Time Exists in Harmony with Nature

On Someone's Dining Room Table? Only if they are dining at Blue Hill/Stone Barns

On Someone’s Dining Room Table? Only if they are dining at Blue Hill/Stone Barns
Photo: Warren Bobrow

photo by Warren Bobrow

I might have been near Normandy in France the way the road opened in front of me with those stone barns set off the lane in the background. Several baby lambs ran beside my car and older sheep chewing calmly dotted the fields. It seemed everything on this farm worked in a specific meter. Each person I met was charged with a task of some kind, which they performed with a purpose, yet a smile at every turn was shared immediately and with meaning. It was a simple lesson in customer awareness, which enriched the scene.

Stone Barns, restored and in a sense re-created as they were 100 years prior in another time…. the drive through leafy forest north of here about an about an hour or a bit more, winding my way off the usual superhighway 287 route…the well beaten path of (old route) 9w through exclusive Alpine, NJ and across the Tappan Zee bridge from Morristown to Pocantico Hills.

The founder of Standard Oil built this living enterprise at one time with no cares as to how expensive or how to skimp on materials-this place for built to endure for centuries… now it is wistfully and lovingly recreated by Chef Dan Barber and team; who to my great delight was tromping across… (With several producers and video cameras in tow) a 50 or so acre-rolling field dotted with the mobile cages of the free ranging chickens. I happened to be walking the estate in the gathering mist and came upon a very animated but soft-spoken man, with time to spend teaching his craft to others… and being videotaped at the same time for some television event in the future. It was completely unscripted and he spoke using his hands for emphasis. He was classically dressed as a gentleman chef/farmer in crisply starched chef whites, white apron and euro-clogs.

photo by Warren Bobrow

I had transcended the decades and was standing about 50 yards away-not hearing his words-only seeing him point softly, calmly, in a gentle fashion at the food raised all around me. Cows patiently waited-sheep ate-goats burrowed and pigs slept the day away. Chickens slept.
Meanwhile, nearby…..

The on site abattoir takes care of the nasty business of slaughtering- but this place, known for the “farm to table” approach to the craft of food-is disguised by few windows and few doors. You cannot see what goes on within, but I cannot imagine a fresher approach to dining.

Surrounding the abattoir, free ranging bird pens were filled with ancient varieties of edible birds, geese, turkey, chickens and ducks- which existed on grasses, and vegetarian grains almost hand fed by a swarm of young, eager farm workers… surrounded by pure soil and a constant variety of free-ranging insects who wander into the cages-then are hungrily devoured by the hungry, waiting birds. This variety shown above seems to have few feathers.. I imagined an “innner zip tab” engineered by ancestors long departed into the breasts for easy removal of all feathers. Chef Barber was pointing out to some young Berkshire Pigs who were napping-blissfully unaware of the restaurant “Blue Hill Stone Barns” just beyond a quiet knoll surrounded by a small pond.

They seemed to be smiling-perhaps they dreamt of warm days in the future there on this sustainable farm, their home and not of the sum of their parts which will grace someone’s farmers feast dinner later in the season?

I continued down the road and came upon the greenhouses. Over 1/2 acre under cover with roof panels which open with the time of day.

Tonight’s salad at Blue Hill was still in the ground.

Several female college students were snacking on a salad of Mache, chervil and faro grains with goat cheese made fresh daily from the farm. A young commis cook from the restaurant was charming them with some freshly picked greens, quickly prepared and served. I wanted to photograph them, but didn’t want to disturb their sense of discovery… The fog took over and I continued back to the front door of Blue Hill. But it was locked!

To my chagrin- Blue Hill/Stone Barns are closed at Lunch, unless it is a Sunday, but this was during the week… So-I enjoyed a visit to their well-appointed cafe. It reminded me a rurally set Chez Panisse. Friendly, smiling college aged girls and guys worked the steaming, spotless espresso machine. The foods were all self-serve, Tuna in water from Italy with chervil served on whole grains with a sprinkling of garden greens, a Frittata of local ramps and farm-made goat cheese-Sweets from classic breakfast treats to more succinct, yet humorous granola made on the farm with local dried berries and nuts, fresh yoghurt, milk from local farms and farm-made goat cheese filled the refrigerator cases-carefully chosen juices and seltzers-strawberry milk, chocolate milk and grand cups of steaming lattes…
… I helped myself to a lovely egg salad sandwich-composed of the day’s fresh eggs from the farm, capers, a simple garlic mayonnaise and then gently spooned over a warm slice of open faced chibatta bread from the estate’s bakery. Although a fine mist flew in my eyes-the energy of the place warmed me deeply. I enjoyed a tall glass of Ronnybrook Farms Chocolate Milk and photographed my lunch as it sat on the long wooden tables in my mind’s eye.

There were preserves to be sampled, made freshly on the farm. I chose an Apricot Jam and a Quince Preserve. Quince is meant to be cooked with, baked into a cheesecake of goat cheese and flaky crust. Not a sweet, but a savory.

The apricot jam made me think of iced summer wines from the Basque region of Spain, the softest bubbly nose…the flavors of stone fruits, some of those roasted apricots; marcona almonds coated in sea salt and drenched in fine olive oil…. the terroir from the soil. Deep in the earth-powerful salty flavors from the fogs, which hang over the ancient vineyards, fresh anchovies caught minutes before and then grilled over hardwood and sherry wine vinegar. Olives freshly crushed until they are a soft paste with garlic and anchovy more olive oil, grey salt and rosemary from the tree over there…. served with good charred country bread.

Creativity is easy to find when surrounded by deliberate provisions.

Lunch was a feeling of contentment. All that was missing was that plate of freshly grilled Anchovies right out of the sea and a glass of Spanish Txomin from the Basque Country to wash it all down.

Paul Bocuse once said-serve great bread and everything is possible.

photo by Warren Bobrow

photo by Warren Bobrow

Greenhouses at Stone Barns

Photo: Warren Bobrow

Photo: Warren Bobrow