DRINK THIS CANNABIS COCKTAIL INSTEAD OF BEER ON ST. PATRICK’S DAY!


Photo courtesy of Fair Winds Press, an imprint of The Quarto Group.

St. Patrick’s Day has the unfortunate reputation for being a day that celebrates drinking and getting drunk, and that is too bad, but we can add a little weed to balance out that booze and get us to a nice high place.Enjoying alcohol in moderation along with cannabis allows us to feel high without the terrible consequences of a hangover the next day. Stick mostly to bud, not booze, on St. Patrick’s Day, save for just one or two of these amazing cocktails!

Since our national celebration of Guinness and stereotypical Irish culture falls in the early Spring, I’m forced by necessity to pay homage to the seasonal changes in my drinking and the ingredients therein. As a seasonal ingredient, maple syrup comes to mind, and the way to infuse it with THC is quite simple!

I love to infuse cannabis into ingredients that I’m going to use later in my mixed drinks, and maple syrup is one of those ingredients that takes to a long, slow infusion with alacrity. Perhaps the natural sugar is what brings maple syrup into a marriage of sorts with with decarbed cannabis? I’m pretty sure the unhurried infusion has a great deal to do with the cheer this syrup creates!

This drink blends infused maple syrup with absinthe, apple brandy, whisky and more to create a sophisticated taste sensation. Inspired by a Sazerac, this little mind eraser is perfect when the temperature starts to rise and you need a bit of cooling to go along with all that Guinness you’ll be sipping on St. Patrick’s Day.

I also make this drink with cannabis-infused absinthe, but the process of infusing alcohol can be somewhat dangerous, so I’ve omitted it here. If you’re interested in going further, check out my book Cannabis Cocktails, Mocktails and Tonics for in-depth instructions on infusing various types of alcohol with weed.

Canna-Maple Infusion

Ingredients:

  • 6 grams Cannabis
  • 16 oz Maple Syrup

(Chef’s Note: I use the really dark maple syrup, known as Grade B.)

Prep:

First, decarboxylate your cannabis for 45 minutes at 240ºF in the oven. Grind up the herb and place it in a pie plate covered tightly in foil. Toasting the herb ensures that all of the THC is activated to the fullest!

Use a double boiler (a bowl over a pot, with a few inches of water in the pot to maintain a constant temperature) to heat your maple syrup to 160ºF, using a candy thermometer to measure the temperature. Add the cannabis to a cheesecloth pouch so it’s easier to remove later, and immerse it in the hot syrup.

Infuse for minimum of two hours, checking often to make sure the water in the double boiler hasn’t evaporated. After you remove the cannabis, squeeze it thoroughly to get every drop of syrup out. Let cool and use in your drinks, or over a stack of pancakes for a morning buzz!

CANNABIS_COCKTAIL_608BushStreet

608 Bush Street Cocktail

Ingredients:

  • ½ oz (15 ml) Absinthe
  • ½ oz (15 ml) Infused Marijuana Maple Syrup
  • ½ oz (15 ml) White Balsamic Vinegar (tangy and slightly sweet)
  • ¼ oz Calvados (Apple Brandy from Normandy in France) or a domestic version of which there are many!
  • ¼ oz Rye Whiskey of your choice (I used Barrell Whiskey)
  • 3-5 shakes of a Creole Bitters of your choice (bright red in color, signifying great strength)
  • Lemon Peel Twist
  • Ice

Prep:

Add all the ingredients to a cocktail mixing glass filled ¾ with bar ice.

Stir 30 to 50 times to cool, but not dilute. Strain the liquid into a rocks glass.

Add the lemon or orange peel twist to the glass. Dot with a couple more drops of the Creole Bitters.

Serve to an appreciative friend! Never drink more than one or two at the very most in an hour. There is no rush to get where you are going. Always drink plenty of water to balance the effects of alcohol and never drink and drive!

Happy St. Patrick’s Day!

http://hightimes.com/edibles/drink-this-cannabis-cocktail-instead-of-beer-on-st-patricks-day/

Mixologists Share Their Best Cannabis-Infused Cocktails

Mixologists Share Their Best Cannabis-Infused Cocktails

Without cannabis, drinks are basic.

Whether you’re hosting a soiree, brunching with friends, or planning a romantic dinner, these three alluring alcohol and cannabis-infused libations by guest contributors (and epicureans)  Elise McRoberts, Rabib Rafiq, and Jason Eisner will set the tone for the occasion. Since mixing cannabis and alcohol can be synergistically intoxicating, it’s wise to consume responsibly and control your dose. Some recipes call for cannabis-infused liquors and tincture, which can be difficult to find yet simple to make at home. To help, reference this recipe for Green Dragon, break out your Magical Butter machine or pick up a copy of Warren Bobrow’s Cannabis Cocktails, Mocktails & Tonics where you can dive a little deeper into the sea of DIY cannabis tinctures. Now who’s ready for a drink?

Melamine 

Who created it? Rabib Rafiq, The Cannabis Kitchen Cookbook recipe contributor and owner of Bistro 63 at the Monkey Bar, a restaurant and a cocktail bar in Amherst, Massachusetts.

What does it taste like? A 21st century take on the gin-based Bijou cocktail — herbaceous and full-flavored with a spicy and ever-so-slightly sweet layer.

Ingredients:
1 oz. cannabis-infused green Chartreuse
1 ½ oz. gran classico bitters (or 25 milliliters Campari)
1 oz. rhum agricole

Directions: “Fill a mixing glass ⅔ full with ice,” says Rafiq. “Pour liquid ingredients over ice and vigorously stir until very cold. Strain mixture into a champagne coupe or martini glass with no garnish.”

Pro Tip: “Mix the Chartreuse and bitters with Ron Zacapa 23 rum (but any high-quality aged rhum agricole, or rum made with sugar, will do). This can be served as a cocktail and it’s a great after-dinner drink; the herbal spirits help ease digestion.”

What can we look forward to? If you love how this beverage turned out and want to try others, this recipe appears in The Cannabis Kitchen Cookbook which features more delicious cannabis infused cocktails like Buzzy Bee’s Knees, Dutch Pilot, Cannabis Coconut Mojito, Twentieth of April, Green Rush, and more.

 Sour T-iesel

Who created it? Jason Eisner, Beverage Director at Gracias Madre and Eater.com’s 2015 Bartender of the Year in Los Angeles.

What does it taste like? Balanced with hints of mint, citrus, brine, agave, and cannabis.

Ingredients:
2 oz. tequila blanco
1 oz. organic fresh pressed lime juice
½ oz. organic agave nectar
Pinch of pink sea salt
3 organic mint leaves, no stems
5 drops organic cold pressed CBD oil, extracted from hemp
¾ oz. organic aquafaba
Ceremonial grade matcha, for garnish

Directions: “Place all ingredients (excluding CBD and aquafaba) in a cocktail shaker with ice and shake vigorously. Fine strain into a large vessel (64 oz. pitcher) and add CBD and aquafaba. Using a KitchenAid handheld emulsifier on turbo, emulsify liquid for five seconds. Transfer emulsified liquid back into an empty cocktail shaker and a Hawthorne strainer, then strain liquid into a coupe glass. To create pot leaf topping/garnish, use a stencil and ceremonial grade matcha.”

Pro Tip: Don’t feel like making it? Swing by Gracias Madre in West Hollywood and its OC branch Café Gratitude in Newport Beach and order a round or two for you and your crew.

What can we look forward to? “I have created a company called DOPE Cannabis Cocktails,” says Eisner. “These are 100 percent organic, vegan-friendly and gluten-free RTD canned cocktail mixers infused with a proprietary CBD blend. In 2018, we will also launch our THC line. These canned cocktail mixers do not include alcohol, so the customer can add two ounces of their favorite base spirit, or they can pop one open and enjoy it on its own. The reason we don’t call it a ‘mocktail’ is because a mocktail doesn’t provide an experience. These CBD-infused cocktails deliver an experience, an altered state of consciousness that is meant to completely redefine the way we celebrate. In fact, our tag lines are ‘experience the party, without the hangover’ and ‘Party Clean in 2017.'”


The Mescal Bloody Jane

Who created it? Elise McRoberts, Chief Marketing Officer and Edible Specialist at Kind Courier.

What does it taste like? Rich tomato, smoky mezcal, spice with hints of cumin and horseradish.

Ingredients:
Smoked paprika, pepper, sugar, salt rim
8 oz. organic tomato juice or purée
1 ½ tbs. pickle juice
3-7 dashes of hot sauce, to taste
1 tbs. organic horseradish
1 tbs. Bragg’s Liquid Aminos
1 tsp. cumin powder
1-2 oz. Treatwell Wellness Blend cannabis tincture (or similar cannabis tincture)
Salt and pepper to taste
1 ½ oz. mezcal
Celery stalk, for garnish
Lemon or lime wedge, for garnish

Directions: “Add horseradish and other ingredients, excluding mezcal, to a cocktail mixer over ice. Shake vigorously and strain into rimmed glass over ice and mezcal. Garnish with celery stalk, lemon, or lime.”

To prepare smoked paprika and pepper rim: Mix equal parts paprika, pepper, sugar, and salt on a plate and spread evenly. Run a lemon wedge around the glass rim and swirl rim though spice mixture, coating evenly.

Pro Tip: “Bloody Mary’s are great for adding munchies like shrimp, bacon, olives and more for garnish. You can add whatever munchies your heart desires. If your mix is too spicy or salty, you can always tone it down with more tomato juice.”

What can we look forward to? “I love this drink for Saturday and/or Sunday mornings if you need a miracle to get you going after a raging evening,” says McRoberts. “The addition of cannabis tincture is just enough to take the edge off and I believe the cannabinoids aid in restoring my body and mind balance. I used a non-psychoactive tincture in this, but also recommend a nice 1:1 CBD:THC blended tincture if you want to feel a little more of the THC.”

https://www.merryjane.com/culture/mixologists-share-their-best-cannabis-infused-cocktails

Kurvana

In the Mind of An Author, Journalist & Chef: Warren Bobrow

I am so excited to share my passion for cannabis with the esteemed company—Kurvana. I was charmed by two 510 Kurvana cartridges enough to go to their website and poke around. The social media landscape in real time makes for many such rabbit holes, so I didn’t know what I was in for. What follows is my first-hand experience with two Kurvana strains: Pineapple Express, this month’s SOTM, and True OG, a classic.

I have written several books but my current one, Cannabis Cocktails, is by far my favorite one because I like Cannabis! Yes, I like to smoke it and to play around with it in craft cocktails (look me up, I’ve been having fun with this for a while). I enjoy it. Perhaps more than alcohol, and alcohol is the business that I work in! So, I had to figure out what to do that could make me a livingcannabis or liquor. Why not both?

The other 510 cartridge that I tasted was True OG. A dank and richly textured draw that led to volumes of thick vapor redolent of cedar and lemon zest dripping in first press, like olive oil across the tongue. It’s an introspective high, one that comes with an understanding of the forces of nature as well as the ability to see into the future. Well, maybe not, but the True OG is quite intellectual. I wouldn’t say it made me smarter, but the vapor did coat the inside of more than one cocktail glass. You see, it’s possible to scent the inside of a cocktail glass with the exhaled vapor from your hit. Blowing the vapor inside the pre-chilled glass makes the smoke ‘stick’ to the inside. Then you can build your craft cocktail quite easily- now that the inside of the glass has been ‘washed’ with vapor. The True OG calls out for savory instead of sweet applications. I would build a Manhattan-esque cocktail with damned good Whiskey from Barrell Bourbon… something like Dolin- a drier- rather than a sweeter approach to the Vermouth and good old Angostura Bitters- make for the ideal cocktail. Of course, if you want to add a cherrymake sure you cured them yourself- with THC and good Kentucky Bourbon- lots of cane sugar if you want them candied- or raw honey.  It’s all good.

Kurvana cartridges serve as more than just a mere metaphor for living–they are part of my way of being. Join me in sharing your experiences with Kurvana!

-Warren

Drink Maple

Drink Maple -- Pure Maple Water -- and Barrell Bourbon Whiskey

When I drink the finest whiskies in the world in a crystal glass, I want to control all the things that I can do something about.
I want to first make sure that my glass is clean and free of any scents or chemicals from my dishwasher.  It’s always my intention to hand-wash my tasting glasses, but even then the way to wash them is to use no soap, which often leaves a film and an off-putting taste.
Yet not washing them with soap is problematic at best.  So, what to do?  The first thing that I do is buy a gallon of white vinegar.  I soak my glassware in a 40/60 wash (vinegar to cool water) overnight in a non-reactive bowl made of glass or, better yet, a food safe bucket.  Any smells or flavors are neutralized by the low PH and high acidity of the white vinegar.  Then instead of throwing out the washing solution, I’ll add it to a bucket and disinfect my mop heads.  It’s pretty amazing stuff.  Got fruit flies in your kitchen?  Put out a dish of white vinegar, cover with plastic wrap and put a couple holes in it and say hello to a 1 way swimming lesson!
 When it’s my turn to test new liquors or combinations of liquor and water, I want a perfectly clear glass without any residue of soap or a smear of lipstick, or the worst offender, garlic pasta.
Barrell Bourbon Whiskey is exactly what I want in my tasting glass, but the only downside is the fact that it’s just after 11:30 in the morning.  I want to taste the sprits but I don’t want to get plastered on the 120 plus proof spirits at this tender hour of the day!  So, what to do?
A couple years ago, I stumbled upon a somewhat new product at the International Fancy Food Show in NYC, named Drink Maple and it’s just that.  It’s USDA Certified Organic Maple Water straight from the tree.  But how do they do this?  What, do you crush trees?
The last time I cut down a maple tree it was just after Hurricane Sandy lay waste to the forest up where I used to live in Jockey Hollow.  I was stacking wood and came upon a fallen maple tree.  My chain-saw got stuck several times because of the high liquid content of the wood.  Maple is very hard to burn in a woodstove unless it is perfectly seasoned- and that might take a couple years of sun, freeze, snow, ice, and thaw.
There’s a lot of liquid in there.  I suppose the owners of the Drink Maple company have figured out how to tap this liquid in large enough amounts to make a product like this viable.  When I think of the wood and what caused my chain-saw to lock up, I couldn’t imagine extracting the liquid in a manner that is financially viable and still delicious.
 It’s delicious…subtle, and lush. Truly gorgeous stuff against my tongue and lips. Inside the lovely, curvaceous bottle is something cooling and lithe.  It’s conversational and intellectual without being overt, trite or dare I say, trendy.  Maple Water is not trendy.  It’s been around for longer than you have.
Maple Water has a subtle sweetness, a silky and opulent mouthfeel.  It is thirst quenching and strangely calming.  And when a mere splash is added to a glass of Barrell Bourbon Whiskey, magic truly happens.  I really feel strongly about this:
  • Mouth-feel:  Soft, rich, pure, exotic spices and fresh sea breeze across the lips
  • Scent:  Subtle, sweet yet highly exciting (like real, freshly gathered branch water)
  • Palate:  Creamy and dense, a froth, bursting from the ground- pure and fresh across the tongue, a swirling tornado of lusciousness and pleasure
  • Finish:  Long finish of sweet maple gives way to deeper notes of spice and freshly cut herbs, a tangle of sweetness lingers then extends on and on to the multi-minute completion
USDA Organic and Verified non GMO, and it’s also jam-packed with electrolytes and natural antioxidants.  When added to Barrell Whiskey, the pure maple water becomes greater than just water.  Maple Water is just spectacular when mixed with some of the finest Bourbon Whiskey that money can buy.
 The Cocktail?
Take one ounce of the Barrell Bourbon (or their magnificent whiskey of your choice) and contemplate…gorgeous stuff.  Add a mere splash of the Drink Maple liquid.  And know you have in your perfectly clear glass one of the best things in the world.   And you can buy these in New Jersey, today…right now!
http://www.barrellbourbon.com/
http://www.drinkmaple.com/

Greenish Cocktail Cherries Recipe

I’m a bit of an evangelist when it comes to homemade cocktail cherries. They’re far, far superior to those red things that come in jars.

INGREDIENTS

1 bottle (750 ml) of bourbon whiskey
8 grams of decarbed cannabis
2 pounds (910 g) pitted fresh cherries
HOW TO MAKE A GREENISH COCKTAIL CHERRIES
  1. Infuse the whiskey with the cannabis following the instructions on page 34**.
  2. Place the pitted cherries in a large mason jar, then cover with the infused whiskey.
  3. Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily.
  4. Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do.
  5. Use as called for in cocktails and mocktails.

**Recipe credit to Warren Bobrow’s Cannabis Cocktails, Mocktails, and Tonics

https://bevvy.co/cocktail/greenish-cocktail-cherries/nuhy

Three Planets Canna-Punch

Photo by Flickr user Dominic LockyerI’m a huge fan of gin. There are so many different styles. Take London Dry and imagine that bone dry whisper of juniper and a scraping of citrus oil, perhaps some tea leaf and some pine needles. There you have gin. Other varieties bend the realism of floral notes and some even combine the two with cucumbers and roses! I’m a fan of one that hails from Vermont made from raw honey and grain. It tastes just fine in a snifter or when treated to fresh lime juice and a touch of ice. It’s always up to the drinker how they want to enjoy their slurp.

Gin has had a tempestuous history. A thing of the underclass, a cheap drunk and sometimes even a curative. Every sailor knew that the gin he carried on the high seas was made to be enjoyed with a squeeze of lime- it probably wasn’t fresh lime like we have today, but that lime (hence the word limey’s) represented healing. And that healing is why we drink gin up to today.

Because gin represents more than just a mere foil for tonic water, it’s the stuff that keeps you from getting malaria when you’re in the rain forest. See that quinine water is the thing that you take when there are those pesky mosquitos around carrying malaria. And the gin? It keeps your mind numb to the fact that the mosquitos are looking to give you whatever they are carrying. And you don’t want that. Nope.

Gin is here for healing what ails ye. During the Middle Ages, it was said that gin was a powerful curative against the plague. I’d like to believe that gin was purified water with folk healing herbs added.

One very delicious way to enjoy gin is with citrus juices. But instead of just opening the refrigerator and taking out juices of an uncertain demeanor, why not raise the bar and use freshly squeezed juices that have been roasted prior? Roasted? What does that mean? Cooking the fruit juices in the oven with raw sugar or honey is one of life’s simple pleasures. Then as if by magic, the roasted juices are woven into punch with the above mentioned gin of your choosing. And since I’ve been charged with the responsibility for being slightly askew of the norm, I’m going to ask you to use a gin that has been infused with THC.

Since you’ve been following along, or not- let me explain. I wrote a little book, really the first one on the topic- named Cannabis Cocktails and this book teaches a different approach to the enjoyment of gin. Since I teach an alternative method to extracting THC and adding it to craft spirits, this new way is quite simple and therefore intriguing. I was given permission by the kind folks at the Magical Butter Machine company to use their namesake invention. This made my life extremely easy for the infusion part. The decarb part is cumbersome and stinky, but necessary to make your weed active. That means you feel the good stuff happen in your head and in your belly. A craft cocktail that has THC in it. Not CBD (well meaning) or hemp (a money grab), but the real thing. Yes Virginia, you get drunk and stoned and guess what? They are pretty tasty together!

Remember: please, never more than one drink per hour. They tend to cause negativity if you go over this little rule of thumb. If you take too much, suck a few lemons- that seems to work.

Three Planets Punch

Pre-heat your oven to 350 degrees. Cut about four grapefruits in half, with four oranges and four limes, two lemons as well. Place on a non-stick baking sheet. Sprinkle with raw sugar and Angostura Biters. Roast for ½ hour to an hour. Let cool and then juice.

For two persons or more…

  • 8 oz. Botanical Gin infused with the strain of your choice
  • 4 oz. Dry Sherry
  • 4 oz. Roasted Grapefruit
  • 4 oz. Roasted Lime
  • 4 oz. Roasted Orange
  • 2 oz. Roasted Lemon juices
  • 1 bottle Sparkling wine
  • Angostura Bitters
  • Ice

Combine all the juices with the gin and about twenty shakes of Angostura Bitters, add the sherry and stir. Add the sparkling wine and stir again. Taste for bitterness. Adjust with Angostura and stir. Spoon into Victorian Tea Cups and serve.

http://thefreshtoast.com/cannabis/gin-juice-canna-punch/

The Mezzrole Cocktail

The Mezzrole Cocktail

The Mezzrole Cocktail

  • The Mezzrole Cocktail

    BY WARREN BOBROW

    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 Greenish Cocktail Cherries
.5 Ounce (15 ml) Cannabis-infused Vermouth
Seasonal Wildflower Blend
Handful 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.

 

A Perfect Base For An Energy Drink Rum Punch

Hackamore energy drink

Energy drinks… hmmm.  Maybe because I’m neither a millennial, nor “out of energy”, but quite honestly- I’ve never had one.

Warren Bobrow

The entire multi-billion-dollar energy drink market- completely ignored by myself.  I have no desire- none at all– to see what it’s like to mix Red Bull with Vodka.  That’s amateur hour stuff, which in my opinion, sends all the wrong messages on drinking responsibly. 

Thus, when I received a bottle of Hackamore recently, I didn’t open it at first. The 1-liter bottle filled with a crystal clear liquid stated on the frosted part of the bottle- Premium Energy.  Are the millennials growing up and drinking a higher quality energy drink?  Which part of Energy was I not seeing here?  Aren’t all energy drinks safe to drink and therefore- premium? 

Marketing in this segment of the industry is so oblique. I wouldn’t know premium from non-premium as I’ve never even put a Red Bull to my lips, mixed with vodka or not.  Just not on my radar.

Hackamore energy drinkSo, I opened my liter bottle of pure energy (premium!) and touched a bit on my tongue.  The flavor was not unpleasant, a hint of citrus- forgive my trepidation, without any alcohol levels, you really don’t know what you’re getting into unless you try it.  Should I try Hackamore on an empty stomach?  Mixed in with my espresso?  Probably not such a good idea, so I put a couple drops on my tongue.   The texture is rich and selfless- I neither disliked it, nor found it reminiscent of any liqueur.  The product does not contain alcohol (probably a good thing) nor does it really go much further into what it might do to you if you drink too much… (not a good thing).

 I’m old fashioned, I suppose.  When I need a pick me up, I reach for my Ibrik and make a slurp of cardamom scented, Greek Coffee.  The Millennials?  They would grab this stout bottle of clear liquid and play pick me up in quick shots.

This product is absolutely magnificent in its genre.  There is nothing that compares with it. Sure you can go out and buy an energy drink – there are hundreds of them.  But none of them can speak the language that Hackamore speaks.  It’s the perfect base for craft cocktails of all sorts.  Add a few ounces of this to your favorite bowl of punch and your guests will run on pure inertia for hours and hours… You can call it the rapid fire punch.   I can only imagine the conversations.

The Rapid Fire ‘Mezan XO Rum Premium Energy Punch’

Ingredients:

  • 3 Quart Freshly Squeezed Orange 
  • 3 Quart Freshly Squeezed Roasted Grapefruit Juice (split grapefruits, sprinkle with Demerara Sugar and roast for ½ hour at 300 degrees, cool and juice)
  • ¼ Pint Freshly Squeezed Lemon Juice
  • ¼ Pint Freshly Squeezed Lime Juice
  • 12 oz. Double Simple Syrup- 2:1 ratio- ‘sugar in the raw’ to boiling water
  • 16 oz. Hackamore Premium Energy
  • 750 ml bottle Mezan XO Jamaican Rum
  • Angostura Bitters
  • Peychaud’s Bitters

Prep:

  1. Mix all the ingredients in a punch bowl
  2. Add 20 or so shakes of both Angostura and Peychaud’s
  3. Stir and serve.

Wrap Yourself In The Warmth Of These Cannabis Cocktails

Oh, don’t get me wrong, I love the winter. Just in someone else’s dream. You see, I’m less fond of the slop and the slipping on the ice leading to a fall…or worse! It gives me something to complain about. When a truck splashes a pedestrian — speaking in the first person of course — well, it makes me want to drink. Or at least to make a drink.

When I’m weaving tales of woe, the last thing I want to be is thirsty. But not being a heavy drinker has its benefits and failures. I would have to explain how I came to use weed and liquor in the first place and unless you were in New Orleans at the Pharmacy Museum, you’d never know.

So it stands to reason that if the weather is cold outside, I want to get warm. And the best way to do that is with drink and a fine Indica Strain. I want couchlock. I want to feel like a warm cashmere blanket is bathing my bones in thick heat. There is much to be said for this feeling and it is all good.

The Difficulty of Winter Walking is more than a metaphor; it is the name of this cocktail:

The Difficulty of Winter Walking

Warren Bobrow with DOWW

Ingredients:

  • 2 oz. Cannabis Infused Aged Jamaican Rum (I used OG Kush-decarbed at 240 degrees for 45 minutes- for my Cannabis, then infused for a period of time).

For the rum element, I like my rum to be funky from the use of a Dunder. What is a Dunder? It’s a wild yeast that lives in the dunder or muck pit. Sort of like a sourdough only much funkier. No way do you ever want to see one. But the rum? It’s salubrious!

  • 4 oz. Grilled Pineapple Juice- Grill slices of Pineapple on a grill and cool, then juice. Charred is great!
  • ½ oz. Freshly Squeezed Lemon Juice
  • ½ oz. Raw Honey Simple Syrup
  • 2 oz. Sparkling Water
  • Pinch of Sea Salt, like Maldon (flaky)
  • Coconut Water Ice — just like it sounds: freeze a tray of coconut water into ice. Do it now!
  • Angostura Bitters

Prep:

To a Collins Glass: Add the Coconut Water Ice. Add the OG Kush infused Jamaican Rum to a mixing glass with the 2-3 cubes of regular ice- save the coconut water ice for the cocktail. Add the Grilled Pineapple Juice. Add the Lemon Juice. Add the Raw Honey Simple syrup (1 cup raw honey to 1 cup of hot, not boiling, water. let cool.). Stir until chilled. Add the Coconut water ice to the Collins Glasses. Top with your mixture of rum, pineapple and honey/lemon juices. Finish with a splash of Sparkling Water and the Angostura Bitters. Top with a puff of Sea Salt and serve.

Now, for my next trick…

Here’s a punch I named after my most favorite bar in Miami Beach, (so far anyhow): The Broken Shaker.

The back story is my family owned a home on Hibiscus Island in Miami Beach. And it was a grand Spanish style home that sprawled over several acres of land, which is a lot for anyplace in this area. The Broken Shaker is located in the Freehand Hotel and the designer of the original property designed my grandparent’s home. It’s uncanny for me to enter this hotel/hostel because from the moment that I entered the door of the Broken Shaker Bar, I felt right at home. I’ll name this punch after the name of my grandparent’s home: Shangri-La.

Shangri-La Punch. The tour boats still go in front of the mansion today saying it was the home of the founder of Geritol and Serutan. But no more. Too bad, but time goes on.

The use of Fruitations Tangerine Soda Syrup is brilliant because the second you open the top, the punch is absolute perfection because of the utter quality of the ingredients.

Shangri-La/Broken Shaker-style-Roasted Fruit and Rum Punch

  • 1 bottle Jamaican Rum infused with the strain of your choice
  • 4 bananas
  • 2 pineapple
  • 4 pink grapefruit
  • 1 orange
  • 1 bottle Fruitations Tangerine Soda and Cocktail Syrup
  • 1 Bottle Seltzer water
  • Angostura Bitters
  • Couple pinches of sea salt, like Maldon
  • Fresh Thyme

Prep:

Pre-heat an oven to 350.

On a silicone oven proof tray, add slices of the bananas, pink grapefruit slices, the pineapple (peeled and cored and sliced) and the orange. Roast for 30 minutes, let cool and then muddle into a punch bowl, try to get as much juice into the punch as you are able. Augment when necessary with freshly squeezed juices (they don’t appear in the recipe- so add as needed, depending on how many you are serving)

Add the Fruitations Tangerine Soda and Cocktail Syrup. Add the Seltzer and the Angostura Bitters. Top with the sea salt and a bit of fresh thyme- no wood. It’s bitter!

Never more than one per hour please!

– See more at: http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/#sthash.zSFlGsfd.dpuf

http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/