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Pot and Cocktails: The Next Frontier With Prop 64?

http://www.playboy.com/articles/recreational-weed-pot-and-cocktails

Gracias Madre

Voters in nine states got to make their opinions known on marijuana last November, and they spoke loudly in favor of it. Eight of the nine ballot initiatives to legalize or deregulate pot passed, officially making cannabis legal for medical use in 28 states and legal for recreational use in nine states, including in our own capitol.

This was far from the first time issues on weed have appeared on ballots, but voters managed to pass a symbolic milestone in 2017. California passed Proposition 64, legalizing the ability for individuals over 21 to use (and grow) marijuana for personal use. Recreational marijuana is now allowed for about 20 percent of the U.S. population, and about three-fifths—nearly 200 million people—have access to legal medical marijuana.

Despite still being banned on a federal level, marijuana is on an inevitable march toward wider societal acceptance and availability via edibles and other weed-based products. And who better to talk to about its growing acceptance than with bartenders, the people who specialize in coming up with clever ways to utilize a different illicit, psychoactive substance? We first covered the question of “where are all of the weed cocktails?” in April of last year, and now that recreational use of pot is inevitable, we’re back to wondering where the two substances together are heading.

So what is exactly happening, if anything at all?


The first crucial thing to note about combining marijuana and alcohol is that not unsurprisingly, it’s very illegal to do so commercially. This includes even in states where both substances are legal separately. In Oregon, weed has been fully legalized for a year and a half, but you still absolutely may not consume it in a public place, especially if that place holds a liquor license. “It’s a huge no-no,” says Chris Churilla, lead bartender at popular Portland cocktail joint Bit House Saloon. “We as a bar take a very aggressive stance toward smoking pot anywhere on the premises. I have physically removed people from the premises and threatened to call the police. If I lose my license or furthermore am imprisoned…that is a risk I will never take, nor will I allow someone else to compromise.”

Even those who advocate mixing weed and drinks acknowledge the need to be careful. Warren Bobrow, the longtime drinks writer behind Cannabis Cocktails, perhaps the world’s first book on the topic, advocates what he calls the Thai food principle: “The first time you take someone out for Thai food, you don’t order the five-star spicy dish. You start small and work your way up” he says. “Any idiot can get everyone wasted, but I don’t recommend that.”

That’s the same advice Ry Prichard provides as well. A Denver-based writer, photographer and “cannabusiness” consultant, Prichard has been working in the legal-marijuana industry since 2010 and serves as co-host and resident weed expert for Bong Appetit, a new show on cannabis food and drinks that premiered last month on Viceland. He’s seen folks overdo it, especially if they’ve already been drinking before they consume any marijuana.

The truth is that, like combining any two drugs, mixing alcohol and marijuana can have a synergistic effect and hit drinkers harder than either substance would by itself. But because this is such a new field (and because federal law limits much research on cannabis), there’s not the same level of understanding of how weed affects the body like you have with alcohol. “There’s not an easy answer. It’s just a body chemistry thing,” Prichard says. “There’s not a good test of how impaired someone is by cannabis, and it’s gonna be a big mess trying to figure this out.”


Beyond the legal issues and the Wild West feel of the whole field, a cannabis cocktail culture is starting to come together. And one of the pioneers is Jason Eisner, beverage director for a restaurant group that operates several vegan restaurants in California, including Gracias Madre in Los Angeles. Gracias Madre’s menu includes a trio of cocktails that incorporate cannabidol (CBD), the chemical component of marijuana responsible for many of its anti-anxiety and anti-inflammatory effects, which might make him the first American bartender to ever sell a cannabis cocktail in a licensed bar. “I found a loophole,” Eisner says. He’s currently using a CBD extract called CW Hemp that’s made from hemp—basically the stems but not the flowers and leaves of the cannabis plant—and is perfectly legal in all 5o states. No, really: There are many brands available on Amazon.

Eisner’s been a bartender since the late ‘90s, working everywhere from New York to Malibu, and he launched his CBD cocktails about seven months ago. He tried pot as a teenager, but didn’t really like it until a few years ago when he tried some medical-grade stuff a friend had smuggled in from California. Since then, he’s become an evangelist for pot’s beneficial effects. “With CBD, I still have my wits about me. I can go about my day,” he says. “I started putting it in cocktails because I wanted other people like me to get it too. The people hanging blacklight Cypress Hill posters in their bedrooms don’t need me to introduce them to cannabis.”

The truth is that, like combining any two drugs, mixing alcohol and marijuana can have a synergistic effect and hit drinkers harder than either substance would by itself.

But it’s not just non-psychoactive CBD that’s the subject of drinks experiments. Plenty of folks are also incorporating THC, the chemical in weed that actually gets you high. “Cannabis and alcohol went into everything back in the apothecary days,” Bobrow says. In a previous book, Apothecary Cocktails, he featured recipes for old-timey medicinal tinctures, bitters and cocktails calling for a variety of botanical ingredients, but his publisher wouldn’t let him include marijuana—that was part of the impetus for Cannabis Cocktails. Bobrow likes to take advantage of the savory and citrusy notes pot can bring to drinks, especially those on the more savory side of the spectrum.

Different strains of weed can contribute different flavors: Bobrow says indicas have a “dank, dark” flavor that goes will with brown spirits, while sativas tend to be “light, aromatic and crisp” and go well with lighter-bodied spirits like gin, tequila or mezcal. (Eisner agrees, saying his favorite spirit with CBD oil are agave spirits, which he says also improve mood: “You can’t be sad drinking a Margarita.”)

“In my personal experience, I really like the mix of marijuana and alcohol—not just the physical effects but also the flavor,” Prichard says. “Cannabis by its nature plays toward aromas that pair well with food and drinks.” He’s a fan of using terpenes to incorporate marijuana flavors in drinks without psychoactive effects. Terpenes are aromatic compounds found in a wide range of fruits, flowers and plants, including in high quantities in marijuana. Several companies sell bottled terpenes extracted from different strains of cannabis—basically essential oils—and Prichard frequently uses them on Bong Appetit. (One of his favorites comes from a strain called Lemon Haze, which has a sweet and tangy note he says works well in tiki drinks.) In theory, the terpenes do not have any physical or psychoactive effect on the human body, but on the other hand, Prichard says, “the whole field of aromatherapy is predicated on the idea that these kinds of chemicals can heal.”

Terpenes helped convert Devon Tarby to the marijuana-cocktail cause as well. A bartender in Southern California for nearly a decade, she’s now a partner in and in charge of menu development for Proprietors LLC, which runs several of the country’s top bars, including Death & Co. in New York and The Walker Inn in L.A. She’s also a self-described “mostly daily” cannabis user, but she’d never combined marijuana and alcohol until she got a call from Bong Appetit’s producers to help create cocktails for an episode. “The coolest thing was being introduced to terpenes,” she says. “As soon as I figure out where to get them, I want to have them on hand at my bars.” On the show, she created an aperitif cocktail using the bitter gentian liqueur Suze, floral St-Germain and sparkling wine with an oil extracted from a pot strain that smells of fresh pine and lemon.


So where is this all headed? As a society, we’ve had centuries to build up all the rituals and norms associated with drinking in bars, but there’s really no equivalent for marijuana. “In just a few years, we’ve gone from Cheech & Chong to cancer patients or a stressed-out mom with a vape pen,” Prichard says. “But it’s still gonna be a while, if ever, until you can have a beer and smoke a joint at the same bar.”

He cites Initiative 300, passed by voters in the city of Denver in November, which establishes licenses that allow public consumption of cannabis in places like coffee shops, yoga studios and cafes—but, thanks to adjustments to the law quickly adopted by the city, absolutely not anywhere with a liquor license. “We may see the first legal cannabis clubs in America in the next six months,” he says. In the future, Prichard envisions “places separate from the bar scene but with a similar feel to a bar.”

As a society, we’ve had centuries to build up all the rituals and norms associated with drinking in bars, but there’s really no equivalent for marijuana.

If that sounds similar to the “coffee shops” that sell marijuana in Amsterdam, you’re not wrong. That’s the model Tarby thinks will develop in America as well, but she worries the fledgling industry is on unsteady ground. “Everyone is still just scratching the surface,” she says. “The last thing anybody wants is to have people who don’t know how to properly serve cannabis and ruin it for everybody.”

Eisner, for his part, is totally on board with the marijuana revolution. He’s working on a non-alcoholic canned “cocktail” made with CBD called Dope Cannabis Cocktails that he hopes to have on sale by the end of the year, as well as a cannabis cafe concept modeled on Amsterdam coffee houses in California. “This is just the beginning. We’ll even see full-on cannabis restaurants,” he says. “The next generation has made their voices heard on this issue. The federal government won’t be able to continue suppressing cannabis for very long.”

For now, most experiments in combining pot and cocktails remain hidden underground, but we’re witnessing the birth of something brand-new that’s going to change the way we get our mind-altering chemicals. “It’s already a multi-billion-dollar business,” Prichard says. “And it’s definitely not going away.”

 

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Articles Books Interviews

MEET WARREN BOBROW, THE EX-BANKER TURNED CANNABIS COCKTAIL KING


Meet Warren Bobrow, The Ex-Banker Turned Cannabis Cocktail King
Warren Bobrow

 You’d be hard pressed to find an authority figure when it comes to cannabis cocktails. But Warren Bobrow, the author of Cannabis Cocktails, Mocktails and Tonics, doesn’t think that’s because the combination is a bad idea. He should know — he literally wrote the book on the subject. He’s a strong believer in a good cannabis cocktail. It’s just that everyone else (other than a few brave bar owners) is too scared to tackle the subject.

“I don’t think anyone has had the nerve to do it, nor have they found a publisher to take that type of risk,” Bobrow tells me over the phone, chuckling. “This is not a big lucrative project. I wish it was, but there’s so much preconceived stuff about it.”

There’s that, and the fact that making cannabis cocktails the right way — in a safe way that actually tastes good — is a lot harder than just throwing a couple nugs into a cocktail shaker. Luckily, Bobrow has it mastered, and it all started with a dream and a passion for quality cocktails and cannabis.

Bobrow didn’t recently jump on the cannabis trend. He says he’s been enjoying marijuana since he was 13 years old, and has experimented with putting marijuana in food. He was a banker for 20 years, but has since become a notable person in the cocktail world with four books about cocktails. Then in 2012 he read about a cannabis-infused dinner at Robertas in New York City. He noticed something curious in the story: The food had cannabis in it, but no one touched the drinks.

“So I wanted to change the world in my own way and offer something people hadn’t done before,” Bobrow says. “So I made all of my own drinks.”

Today, you don’t know cannabis cocktails if you don’t know Bobrow’s book. But for starters, here are some of the most important things to know before experimenting with cannabis cocktails.

IT’S SCIENTIFIC

“It’s not just stuffing a bunch of weed into vodka and hoping for the best,” Bobrow says. “That gives you green chlorophyll garbage that doesn’t get you stoned, it just gives you a headache.”

Bobrow’s preferred method of extracting THC, the active ingredient in marijuana, is through a process called decarboxylation, or simply decarb. Decarboxylation turns THCA, a non-psychoactive compound found on live marijuana plants, into THC. To decarb, you heat the cannabis at 240 degrees for an hour (Bobrow uses a decarboxylation tool from Ardent that is microprocessor controlled).

THE QUALITY OF LIQUOR MATTERS

“Use the very best liquor you can use, no skimping,” Bobrow says. “It’s the same realm that I use in my craft cocktails. I only use small-producer craft spirits because I know that the quality is high.”

You get out what you put in. So put in the good stuff.

“All of my craft cocktails and mocktails and tonics and things that I use in the book include the use of the highest-quality craft spirits someone can buy,” Bobrow says.

DON’T OVERDO IT

“It’s very important to understand this is a psychoactive drug and too much can render the user impossibly couch-locked like I found myself once or twice,” Bobrow says.

Luckily, Bobrow has done all the experimenting so you don’t have to.

“The best advice I can give is balance,” Bobrow says, because everyone’s body chemistry is different. The results can be unpredictable, as a VinePair writer who drank weed wine found out.

YOU DON’T HAVE TO GET CRAZY FOR A GOOD COCKTAIL

“My drinks are not sweet,” Bobrow says. “They’re really dry, aromatic, savory, with great balance. And they’re cocktails that anyone can make with very limited time: simple, classic, crisp, beautiful.”

Bobrow’s cocktails utilize cannabis-infused bitters, cannabis cherries that he calls “greenish cherries,” and infused liquors. You don’t need 20 ingredients to make a good cannabis cocktail. Stick with the basics and infuse cannabis for the ideal cocktail.

IF YOU TRY ONE CANNABIS COCKTAIL, TRY THIS ONE

Bobrow is inspired by history. One person in particular stuck out to him: Milton Mezzrow, a jazz musician in the 1920s who sold weed to Louis Armstrong. He named a cocktail after him, the Mezzrow Cocktail. The cocktail is a mix of cannabis infused vermouth, 1 ounce of bourbon, aromatic bitters, and greenish cherries in a glass with crushed ice.

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Events Miscellaneous

2017 Spirited Awards!

OUT OF THIS WORLD: THE 11TH ANNUAL 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.


NOMINATE A SPIRITED AWARD WINNER


NOMINATIONS ARE OPEN APRIL 1-30, 2017

REVIEW THE SPIRITED AWARDS CATEGORIES AND CRITERIA

Tickets on Sale this Summer

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Books Events

Savoy Taproom!

Come meet me in Albany!

I will be signing books at the Savoy Taproom! 

301 Lark St, Albany, NY 12210

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Interviews Recipes

Juice Nước

Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.
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.

Juice Nước

Infused with your desired amount of THC.

For an 8-ounce can of condensed milk, take 3-7g of decarbed cannabis and add it to a hemp teabag or a section of cheesecloth, tied well to prevent leakage.

 Add the condensed milk to a small sauce pan or Erlenmeyer flask.

Add the hemp tea bag or cheesecloth pouch to the condensed milk.

Prepare a double boiler.

Heat the bottom filled with water to 165-degrees Fahrenheit.

Place the Erlenmeyer flask into simmering water.

Allow to infuse for at least 2 hours but do not boil — or your condensed milk will become caramel.

Let cool and add 10-15 ml of the condensed milk at a time to your iced Vietnamese sugar cane juice.

http://www.seattletimes.com/life/take-this-tropical-sugar-cane-mocktail-to-a-higher-level-cannabis-recipe/

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Bartender Journey!

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Recipes

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/

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Green Dragon Daiquiri

Saint Patrick’s Day is coming, Klaus recommends you try a Green Dragon for the wearing of the green!

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Books Recipes

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

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Recipes

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