Category: Recipes

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Different Leaf Recipes

Recipe: French Herb-Scented Vichy Water

By Warren Bobrow @warrenbobrow

I’m not a big fan of sugary sweet beverages. It seems like many of them fill the store shelves. Americans tend to traditionally enjoy beverages that are sweet. It’s the same most everywhere that I’ve visited in the world with Russia leading the pack. When I visited Moscow in 2015 to teach a master class in non-interventional rum at the Moscow Bar Show, I learned firsthand what it meant to drink one dimensional liquids. Everything was tooth aching sweet! Their favorite coffee in Moscow wasn’t Starbucks, (although sold there), it was Dunkin Donuts! Light and Sweet was how the Russians like their coffee. 

With this said, I don’t enjoy making sweet drinks. There are so many other flavors to play with. From tangy to sour, to balance to the realm of bitters to playing parlor games with your tongue, there are so many things to taste that are not sweet in regard to flavor. 

When I am tasked with developing something that is challenging in the context of just being different, my goals don’t bring me into Blueberry, candy sugar based cheap THC distillate and lemongrass, although interesting ingredients alone- they just don’t belong together. 

A THC infused egg cream does sound intriguing though. Just not more than one per hour. 

Truly, what I am seeking is simplicity.

The seltzer phenomenon is popular all over the world and for good reason. These beverages are relatively low calorie and refreshing, while not being as expensive as soda.  

I propose however, instead of making just one more fruit punch flavored seltzer, why not emulate the classic, (at least to myself) French Herb Scented Vichy Water?  

Have you ever enjoyed real French seltzer water, treated to a pinch of Herbs du Province to refresh your palate? It’s so delicious to enjoy your seltzer water with something other than sugary sweetness. How about a few drops of cucumber bitters added to the mix? That sounds really yummy.  And of course, there is an ungodly amount of THC in there. What great mock-tail doesn’t include this essential ingredient? There’s no booze, so take it slow. 

I created a French herb flavored simple syrup to add to the Vichy water. It’s slightly sweet from the infused simple syrup, deeply intriguing from the touch of Southern French herbs and tangy from the lemon zest infused, hand cut ice cubes. 

Pro Tip: Wash those lemons really well before you zest them!

If you combine sugar and alcohol, the result is, far too often, a knee knocking hangover. So make yourself a French Herb-Scented Vichy Water instead: it’s both booze-free and mercifully low in sugar. First, you’ll make a concentrated, tangy, medicated simple syrup. Then, you’ll add it to a refreshing pour of sparkling water, before dotting the finished drink with cucumber bitters. Use a Medicated Rich Simple Syrup you’ve infused with Blue Dream, which boasts a spicy, herbal fragrance and flavors of sugar coated dark berries and exotic spices.

RECIPE: French Herb-Scented Vichy Water

Ingredients

For the herbed simple syrup:

  • 2 TABLESPOONS (8 G) DRIED HERBES DE PROVENCE
  • 1/2 OUNCE (15 ML) MEDICATED RICH SIMPLE SYRUP (SEE PAGE 43), MADE WITH RAW HONEY
  • 1 TABLESPOON (15 ML) APPLE CIDER VINEGAR

For the cocktail:

  • LEMON ZEST ICE
  • 6 OUNCES (180 ML) VICHY WATER (OR 6 OUNCES PLAIN SELTZER TOPPED WITH A PINCH OF SEA SALT)
  • CUCUMBER BITTERS
  • LEMON ZEST TWIST

Process

  1. First, make the herbed simple syrup. 
  2. Place the herbes de Provence in a hemp tea bag, and seal. 
  3. Combine the Medicated Rich Simple Syrup and the apple cider vinegar in a heat-proof mason jar, and immerse the teabag in the liquid. Do not seal the jar. 
  4. Place the jar in the top of a double boiler. 
  5. Fill the top of the double boiler with enough water to cover the mason jar halfway. 
  6. Simmer lightly at no more than 160ºF (71°C) for 1 hour. (Use a digital thermometer to keep an eye on the temperature.) 
  7. Remove the teabag from the syrup mixture, and let cool. 
  8. Then, add the lemon zest ice to a Collins glass. Top with 1 ounce (30 ml) of the herbed simple syrup. Top with the Vichy water. 
  9. Dot with the cucumber bitters, and garnish with a lemon zest twist. Serve immediately.

Click here: http://resources.magappzine.com/feeds/production/comboapp/3120/media/128341/fc3383c3-0ccf-4d62-b455-f51162d553c8.html?fbclid=IwAR0APSipQ5OFknxH5mPi4ra93Hb6u3RsyiQ5cdyMyQC2c0ztw_e3RdwPIHI

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Recipes

No One Makes Me Close My Eyes

By Warren Bobrow @warrenbobrow

Coffee and cream may sound like a mundane way to start your day, but to many it is the essential way. Taking this daily beverage quite a bit further by adding a generous portion of THC infused Rhum Agricole Vieux which is Aged rhum Agricole from the island of Martinique, now we’re getting lit up! 

Down Island is the way sailors discuss the lower chain of islands in the Caribbean that include the French protectorates, Guadeloupe and Martinique. French is spoken as the primary language on these islands and Martinique possesses an AOC – appellation d’origine contrôlée for their very specific Rhum. This Rhum is not distilled from molasses. It is distilled from intensely perfumed, freshly crushed sugar cane juice. Anyone who has been to a Vietnamese restaurant and ordered a sugar cane drink is aware of this delicately sweet, food-friendly drink. In Martinique, they distill their Rhum Agricole (Agricultural Rhum) with this enchanting juice. 

The end result is aged in used American Bourbon or French Oak. Sometimes with the lighter verities, they rest for a couple days in stainless, are filtered and then bottled at fifty percent alcohol or more! 

For this breakfast cocktail I recommend using a land-race strain or some type of low THC strain so as to allow you to function after imbibing this hard to forget sultry sipper. 

The sum of the parts for this little cocktail is quite simple. First, I infuse a 750ml bottle of Rhum Vieux Agricole like St. James or Clement from Martinique with at least an ounce of the finest cannabis that money can procure. This may seem like a lot of weed in a bottle of liquor and you’d be absolutely correct. Each cocktail will have anywhere between fifty and a hundred mgs of decarbed THC, so they are certainly not for beginners. Don’t drink too many at one sitting least you get destroyed, they’re quite potent. Ask me. I know.

Ingredients: 

  • 1 oz. non-medicated heavy cream or whipping cream, lightly folded until thick but not whipped
  • 1.5 oz. Cannabis infused Rhum Vieux Agricole
  • 4 oz. Strong Black Coffee or Espresso or Turkish Cardamom Coffee
  • Scraping of fresh nutmeg
  • Angostura Bitters
  • Demerara Sugar to taste 

Prep:

  1. Preheat a sturdy mug with boiling water
  2. Pour out the boiling water
  3. Add the steaming hot coffee
  4. Bartender style, pour the THC infused Rhum Vieux Agricole over the coffee, keep pouring…
  5. Fold the heavy cream over the top
  6. Dot with Angostura – for your gut health
  7. Scrape some fresh nutmeg over the top
  8. Sweeten to taste
  9. Serve and prepare another for later… It’s wonderful iced. And yes, it will get you really stoned. 
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Recipes

Cannabis Cocktail Recipe: How to Make “The Future Is Uncertain and the End Is Always Near”

Warren Bobrow, @WarrenBobrow1, the Cocktail Whisperer, graciously shares to us this rum-based cannabis cocktail recipe called The Future is Uncertain and the End is Always Near. This cannabis recipe is found in his book, Cannabis Cocktails, Mocktails & Tonics.

I use Rhum Agricole in all of my rum-based cocktails.

It’s made from freshly crushed sugarcane—unlike most of the mainstream stuff, which is derived from industrially-produced molasses.

And the only thing better than Rhum Agricole is VSOP Rhum Agricole. “VSOP” stands for “Very Special Old Pale,” and it designates a rhum that’s been aged in barrels made of French white oak.

Read More Here

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Recipes

The Hoochie Coochie Man

By Warren Bobrow @warrenbobrow

The Hoochie Coochie Man is my twisted take on the beverage commonly known as a lassi. But first, what is a lassi? This drink is a tangle of not-so-exotic ingredients such as yoghurt, fruit pulp or puree, and near-eastern spices such as cardamom and clove. Refreshing to sip, the lassi serves as the base from the Hoochie Coochie Man which includes mango puree and of course the secret ingredient, namely the THC in cannabis. 

This hand-held sipper takes to THC with alacrity, which means the high fat content of the yogurt when turned with your choice of strains, makes for a buzzy afternoon or even morning if the beverage serves as your wake-and-bake to start the day. 

My version of the mango lassi contains cannabis infused light rum, but if you don’t want to involve alcohol in your libation, you can skip it by gently infusing the yogurt in the Levo2. Always keep a fresh container of yogurt handy as the heat will reduce the overall volume of the yogurt and you’ll want more at the end as my recipe only calls for 4 ounces. I’d start with a pint of yogurt and keep another pint at the ready. 

Ingredients:

  • 4 oz. Mango Puree, available at Indian grocery stores or most gourmet grocers, the sweetened one is fine and will make the drink quite authentic tasting. 
  • 4 oz. Greek Style Yogurt. Start with a cup (that’s what fits in the Levo2) and have another cup on the side to add in later. This recipe is for one or two drinks…
  • 1 oz. Cannabis infused light rum. I used a sugar cane juice rum, instead of the usual molasses rum. This would be a Rhum Agricole from Martinique
  • 1 cup, crushed coconut water ice, quite simply- coconut water frozen into ice cubes and then crushed with a mallet. 
  • Creole style bitters like Peychaud’s

Prep:

  1. Combine all the ingredients except for the bitters and ice into a blender 
  2. Puree for thirty or so seconds
  3. Add fresh coconut water ice (crushed) to a goblet or Burgundy glass
  4. Dot with the creole bitters and serve 

Originally posted here:

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Books Klaus Recipes

4 Vegan Cannabis-infused Recipes for Veganuary

Potato Head Blues by Warren Bobrow

You know those mornings when getting out of bed is as foreign an idea as wearing a Speedo in January? It’s so much warmer under the blankets, so you hit the snooze button a few times—and before you know it, you’ve overslept. (Again.) Well, think of this drink as a potable fleece blanket. It’s a mezcal-spiked cup of joe that’s been given physic in the form of medicated agave syrup. If I were you, I’d do my medicating with a cannabis tincture that’s been made with a sophisticated Indica strain called White Rhino. Its terpenes mimic the aromas of scorched earth and charred firewood, followed by bursts of saline, wet stones, and glycerin, and they’re best buddies with both smoky, lush mezcal and strong coffee.

Ingredients:

– 1 tsp instant espresso powder
– 6 ounces (180 ml) hot water, or to taste
– 1 ounce (30 ml) quality mezcal
– 1/2 ounce (15 ml) agave syrup, infused with no more than 10ml of your favorite cannabis tincture.

Directions:

Preheat a mug by filling it with boiling water and setting it aside for a couple minutes, then pour out the water. Add the espresso powder, and top with fresh hot water to taste. Add the mezcal to “correct” the coffee, then mix in the medicated agave syrup. Serve immediately.

  • A message from Warren:
    Great cannabis infused vegan cocktails and mocktails only need to be well balanced and simple to make to be memorable.


Warren Bobrow, the Cocktail Whisperer, is the multi-published author of six books. Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and his celebrated, 2017 release, The Craft Cocktail Compendium. He also has an edition of Apothecary Cocktails translated into French for the European market. Bobrow led a panel on Cannabis Cocktails for Park Street University at the Berlin Bar Convent in Germany.

Read more here at https://freshstash.canlocklabs.com/4-vegan-cannabis-infused-recipes-for-vegauary/?fbclid=IwAR3W_NXJ3rORSwZnD410X38lFasih6tLP8CTX-MmuY_EIGJnJrMqeGCxK30


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Articles Recipes

Different Leaf- What an Honor!

Different Leaf Magazine

Click here for Different Leaf!

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Articles Klaus Recipes

Infused Condensed Milk

Try this infused condensed milk recipe for your next cup of Thai iced tea, Vietnamese coffee, or canna-mocktail. It won’t upset the family members who don’t care for the smell of burning herb filling in the air!

Ingredients

  • cannabis flower
  • condensed milk

LEVO Prep

Pack your LEVO herb pod with cannabis flower.

Set your Activate cycle and relax (remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)

Fill the LEVO reservoir with one cup of condensed milk and set it to 160ºF for 3 hours.

Relax!

After 3 hours, your LEVO will turn off and you’ll have steaming hot, infused condensed milk.

Instructions

Pour however much of this creamy liquid you like into a mocktail, cocktail, tres leches cake, Vietnamese coffee, or Thai tea or whatever your heart desires!

Recipe created by Warren Bobrow, author of “Cannabis Cocktails”.

https://www.levooil.com/infused-condensed-milk/

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Books Events Recipes

13 Valentine Cannabis Gift Ideas in 2021

Cannabis Cocktails, Mocktails and Tonics Recipe Book by Warren Bobrow, $15

Cannabis Cocktails Mocktails & Tonics Warren Bobrow

Warren Bobrow is a chef, mixologist, and a 6-time published author. He came up with a recipe book called Cannabis Cocktails, Mocktails and Tonics – The Art of Spirited Drinks and Buzz-worthy libations.

This book is amazing and has a collection of 75 unique drink recipes including coffee, tea, lemonade, and milk-based beverages.

In this book, Warren will also teach you how to de-carb cannabis the correct way to release its full psychoactive effects. Get it for your loved one for $15.

Click here for the Full List https://www.ganjly.com/12-thoughtful-and-one-of-a-kind-cannabis-gift-ideas-for-valentines/?fbclid=IwAR3fOVFKV0VfUm28_F2IstmojJ9Uj6lC8O6lo-fwEjhCoFci4DTcLDYKDiI

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Klaus Recipes

Infused Vietnamese Sugarcane Juice – Nur’ó’c Mía

131Ice-MedicatedVietnamese


Even if you’re not drinking it yourself, there’s something inherently refreshing about watching Vietnamese street vendors crush freshly cut sugarcane into brimming glasses of the aromatic juice known as nur’ó’c mía. The juice’s sultry flavor is strangely reminiscent of Rhum Agricole from Martinique—and even of Brazil’s potent patron spirit, cachaça—just minus the alcohol. Now you can make a medicated version at home. Just top up sugarcane juice with a dose of your THC-Infused Condensed Milk: it’ll invigorate you right down to your toes. Make your condensed milk with a Sativa strain, which promotes mental clarity and focus, such as Asian Fantasy. Its spice- and grape-tinged aromatics complement both the sugarcane juice and the rich, sweet milk.

INGREDIENTS

  • Coconut Water Ice Cubes
  • 6 Ounces (180 Ml) Nur’ó’c Mía (Fresh Sugarcane Juice), Chilled
  • 2 Ounces (60 Ml) THC-Infused Condensed Milk (See Recipe)
  • Thai Basil Leaves, For Garnish

PROCESS

  1. Fill a Collins glass with coconut water ice cubes. 
  2. Add the sugarcane juice, and 
  3. top with the THC-Infused Condensed Milk. 
  4. Mix gently. Garnish with a leaf or two of Thai basil. 
  5. Add a colorful straw, and serve immediately. 

Recipe taken from Cannabis Cocktails, Mocktails & Tonics by Warren Bobrow. Available in Indie Bookstores, Amazon, Barnes and Noble, Indigo Books.

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Klaus Recipes

Infused Recipe: Beside the Bosphorus

Beside-the-Bosphorus

This drink is made for breakfast. It’s also very effective before lunch, after a meal and just before retiring for the night. It’s not your typical sleep elixir, far from it. But what it does offer is a measure of civility. It’s understood in countries that hold coffee as part of their day-to-day motion, that a cannabis infused “Turkish” coffee would be especially delicious. I think cardamom and anisette notes when I sip Turkish coffee. Now add to the folds of flavor dripping slurps of oily cannabutter. The decarbed cannabis layering flavors of flaky brioche toast and raspberry fruit jam smeared upon the bittersweet quality of the smoky coffee. Turkish coffee is enjoyed around the clock. This unique recipe should be savored instead of slurped, lest you get destroyed. 

Beside the Bosphorus

p. 55 of Cannabis Cocktails, Mocktails and Tonics 

Ingredients: 

  • 1 Teaspoon Demerara Sugar-essential
  • Short pour of Turkish Coffee
  • 1 Teaspoon of Cannabutter made to your own potency, start slow!  

Prep:

  1. Pre-heat Turkish coffee cups – the small ceramic ones, please
  2. Prepare two portions of Turkish coffee to the correct sweetness with the Demerara Sugar – for you and your guest. Note: I prefer mine medium sweet 
  3. Pour the coffee into two small cups and top with a small measure of cannabutter 
  4. Sip thoughtfully 

See more infused recipes here.

Warren Bobrow is the CEO of Klaus Apothicaire, a 6x Author, Chef, Barman, Cannabis Alchemist, Master Mixologist. Some of his cannabis awards include: SXSW Cannabis Disruptor 2018, Berlin Bar Convent-Cannabis, and Moscow Bar Show-Master Class-Rum. He is the author of Cannabis Cocktails, Mocktails, and Tonics, Available in Indie Bookstores, Amazon, Barnes and Noble, Indigo Books. See his cannabis creations on instagram.