Chapters include basic instruction on infusing alcohol, preparing tonics, shrubs and tinctures, and then using these base ingredients to infuse afternoon liveners, after dinner drinks, warming beverages to chase away the chill and cooling beverages to soothe the brow. If you’ve ever wanted to learn how to infuse cannabis into absinthe, make marijuana simple syrup or add THC to a cocktail cherry, look no further than this indispensable volume.
Creating a diverse supply of cannabis-infused milks, tinctures, oils, syrups and shrubs allows a mixologist to add a new dimension to craft cocktails, which Bobrow describes as “an alternative means for dispensing the medicine that’s incredibly intriguing.” In-depth instructions on infusing cannabis into various types of liquors emphasize safety in preparation and while imbibing. Plenty of mocktail recipes for different types of THC-infused drinks offer opportunities for those seeking an alternative method of inebriation to completely substitute cannabis for alcohol.
“Less is more,” Bobrow cautions, relating tales of his own overwhelming experiences that led him to cut back the levels of alcohol in this collection of drink recipes, aimed at finding a harmonious balance between bud and booze. Bobrow’s foolproof tip for a come-down cocktail involves a “glass of freshly squeezed lemon juice and chewing three peppercorns,” which helped him feel much better after an enhanced evening at Disneyland went way too far up “Space Mountain.”
A “shrub” is a fruit-infused syrup made by combining fresh berries or preserves with some type of vinegar and sugar to preserve seasonal flavors and incorporate them into cocktails. Bobrow’s Quick Strawberry-Balsamic Cannabis Shrub steeps ground, activated cannabis with strawberry preserves and white balsamic vinegar to create a sweet sensi syrup for use in drinks like Dr. Bamford’s Mystery Mocktail, a concoction of shrub, seltzer, bitters and mint described as a “sophisticated and refreshing warm weather apertif.”
Cannabis-infused milks find their way into a variety of coffee drinks, while a THC-infused maple syrup adds psychedelic sweetness to a Maple Syrup Sazerac, and cannacoconut oil adds a sweet sensi note to Bobrow’s version of a mimosa, dubbed “If It Keeps on Rainin’, Levee’s Goin’ To Break.”
Each drink is elegant, idiosyncratic and full of subtle nuances, with every consideration taken into account, such as the size, shape and flavor of the ice cubes, as well as the shape of the glass holding your tasty beverage. Marijuana mixology is indeed an elevated art form, one that comes with ice made of coconut water, smoked ice cubes, spritzes of THC-infused absinthe and cannabis-infused cask-aged blended Scotch whiskey topped with a greenish cocktail cherry, garnished with a pot leaf.
Welcome to connoisseurship on a whole new level.
The marijuana mixologist favors not only handmade craft liquors from small producers using organic ingredients, but also the finest cannabis flowers.
“You don’t want to use schwag weed to make your infusions,” Bobrow explained. “You want to use the very best things you have at your disposal.”
Preferring skunky, citrusy OG Kush, Blue Dream and Pineapple Kush, Bobrow says that beer hops and cannabis are so closely related that “there’s no reason why you can’t use them interchangeably.”
A dedicated cannabis enthusiast and hardcore Deadhead, Bobrow isn’t worried about damaging his reputation in the mainstream mixology world. To the contrary, he’s excited to be able to embrace his passion and finally do what he truly loves.
“I’d much rather sit and smoke a little grass than drink any day,” Bobrow said. “When you do what you love, you won’t work a day in your life.”
When you get home from a day of hard work (or not), reward yourself with the exquisite experience of a perfectly crafted cocktail enhanced with just the right amount of cannabis. Bobrow recommends pacing yourself and drinking no more than one cocktail per hour, since the point is to balance the cannabis and alcohol, not to go overboard.
The Dramatis Personae is my cocktail whisperer’s riff on the Vieux Carré, the classic New Orleans cocktail. My version calls for belly-friendly Creole bitters and uses calvados, or apple brandy, in place of cognac. Sound like an unusual cast of characters? It gets better. Enter a spritz of infused absinthe, stage right. Finish the Dramatis Personae by pouring a little infused absinthe into an atomizer or spray bottle and topping the drink with just a whiff of the medicated spirit. When you’re infusing your absinthe, try an Indica strain like Mr. Nice. It’s earthy and sweet, with pungent aromatics that enhance the aniseed and herbal notes in the absinthe.—Warren Bobrow
Marijuana smoke, to flavor the mixing glass
1/2 ounce (15 ml) rye whiskey
1/2 ounce (15 ml) sweet vermouth
1/4 ounce calvados
3-4 shakes Creole-style bitters
2-3 shakes aromatic bitters
Spritz of infused absinthe
Before you fill your mixing glass with ice, turn it upside down