If there is a flavor that most exemplifies aromatics of the British countryside- it would be the profusion of herbs and flowers that bloom along the thorny hedgerows lining the narrow pathways. Of course, to experience this in real life would mean a trip to Great Britain. IF, you were able to accomplish this trip, a leisurely bicycle ride would be necessary to gain the entire experience of sipping Seedlip. Why a bicycle ride you may ask? To be able to smell the air as you rode down any given country path, brushing your arms against the herbs and flowers, releasing their perfume.
Back in time- way before Alexander Hamilton was mortally wounded on the Weehawken Cliffs, defending his perceived honor- the young officer served under General George Washington. He was posted to the winter headquarters of the Continental Army in Morristown, NJ. It was in this quaint village that Hamilton met with the young Betsy Schuyler. He made his intentions clear- and married her. All would have been well and good if it wasn’t for the vast quantities of potent fermented spirits that were poured down the gullet from dawn to dusk rendering even the stoutest gentlemen into a blithering idiot by late afternoon.
Cannabis Cocktails, Pages 70-73!
The FreshToast, Julien Perry
For many, Labor Day weekend signals the last hurrah. The end of summer. The beginning of fall. The start of a new school year. For the rest of us, it signals another reason to drink.
- 2 oz Mezan XO Jamaican rum
- 4 oz coconut water
- 2-3 dashes Peychaud bitters – bright red in color
- Splash seltzer
- Fresh mint
- Coconut water ice (frozen coconut water)
- Add coconut water ice to a tall glass
- Add coconut water
- Pour Mezan over the top
- Add Peychaud’s
- Slap mint (to release the fragrant oils) and garnish
If you drink a few too many of these, Bobrow has just the cure — New Orleans style. It’s a milk punch that could not be quicker to pull together. Here’s what you do: mix together equal parts brandy, simple syrup, vanilla, heavy cream, milk, ice, and nutmeg. Shake. Serve. And then remember that your hangover is proof that you lived up the last days of summer like someone who was never going to see the sun again.
PLEASE READ MORE @ https://thefreshtoast.com/drink/heres-perfect-cocktail-bid-adieu-summer/amp
The Newest Craze That’s Not New At All! The current obsession was invented in the 1800’s. Invented by millennials? Yes and no. The original incarnation of the Pink Gin was developed in the mid-1800’s in England and in the Colonies (Princeton … Continue reading
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
HOT DRINKS WITH STROH
A DELICIOUS ALTERNATIVE DRINK TO THE CLASSICAL PUNCH WITH STROH
- 2 cl STROH Rum
- 250 ml milk
- 2 table spoons brown sugar
- 100 ml whipped cream
- ground cinnamon
- Heat the milk in a pot.
- Add the sugar and melt it.
- Beat the milk with a whisk.
- Fill in a cup and add STROH rum.
- Garnish with whipped cream and ground cinnamon.
PARTY TIME! It’s the theme of our HOT new issue full of FROSTY drinks. How about Warren Bobrow’s SUNSET OVER THE GANGES or one of 200 others from his new book The Craft Cocktail Compendium, featured in our new issue:
Take this tropical sugar-cane mocktail to a ‘higher’ level – Cannabis recipe
Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.
I’m a huge fan of hot-weather beverages. Right now, it’s anything but hot out, but this little mocktail will transport you. This time of year can be warm and sunny, or it can be thanklessly cold and rainy. It may officially be spring, but we are experiencing the occasional icy wind that goes right through you. That’s where Vietnamese-style, freshly crushed sugar-cane juice comes in. This scintillating liquid — extracted from the stalk using a machine that resembles a sausage grinder — is refreshing, and come summer, it’ll stave off the heat and humidity with alacrity. To take my iced sugar-cane juice to a higher level (so to speak), I use condensed milk for the infusion. The condensed milk takes to decarbed cannabis beautifully, and you can use it in a plethora of concoctions — from the obvious caramel, by cooking it very low and slow until it caramelizes, or as the aide-de-camp to a Vietnamese iced sugar-cane juice, which is the topic of this article.