Klaus and I will be at the MidWest Rum Festival April 30th, 2016. This event, also known as the new Chicago Rum Festival will be amazing!
Purchase tickets directly through midwestrumfest.com, eventbrite.com
Do please join me!
May 1-8 Best Bloody Mary Contest takes place at participating Asheville bars and restaurants
Wednesday, May 4 Cocktail Theatre with Rob Floyd
Thursday, May 5 Spirit Dinner at Rhubarb with Warren Bobrow and John Fleer, Cinco de Mayo tasting and bar crawl with Hornitos tequila at The Imperial Life
Friday, May 6 Book signing with Warren Bobrow at Malaprop’s, Southeastern Distilling Expo at the S&W Building (service industry only; free of charge), Industry seminars at the S&W (service industry only; free of charge), Fourth annual ELIXIR bar competition at the S&W
Saturday, May 7 Hangover Brunch at The Imperial Life with Cathead Vodka, Cocktail tours with Eating Asheville, Kentucky Derby Party at the Smoky Park Supper Club’s Boat House, with Maker’s Mark, Old Fashioned Nightcap with Knob Creek on the rooftop of the Social Lounge
Sunday, May 8 Best Bloody Mary Contest results released online
All events require either tickets or an RSVP. For ticketing, schedule details and more information, visit ashevillewineandfood.com.
We’ve come a long way since the days of Reefer Madness. With the gradual easing of marijuana prohibition laws throughout the United States over the last decade or two, we’ve witnessed a steadily-increasing (albeit divisive) acceptance of the world’s second-favorite recreational drug in mainstream culture. Though we’re probably still another several years away from full legalization, that hasn’t stopped enterprising bartenders and cocktail enthusiasts from beginning to experiment with cannabis tinctures in their artisanal drinks.
Strange as that may seem, it’s actually a pretty natural step in the evolution of craft booze—or, perhaps more accurately, a step back into the old days when bitters, shrubs, and aromatic spirits took up a good chunk of the local apothecary shop.
Long before the drug was first outlawed in the US, cannabis tinctures were relatively common treatments for a whole host of ailments, from nausea to muscle spasms and chronic pain. Much like aromatic bitters, which started their lives as health tonics, it was probably only a matter of time before cannabis-infused ingredients made their way into the cocktail world as well.
Of course, no conversation about cannabis cocktails can begin without a requisite nod to the elephant in the room: in most parts of the country, consuming these drinks recreationally is still illegal. Outside of Alaska, Colorado, Oregon, and Washington, the prospect of ordering a cocktail infused with cannabis bitters at your local bar is still a distant one (and even in states with full legalization, there are generally still laws prohibiting public consumption of the stuff).
That said, if the pendulum continues its current swing away from prohibition—all those new tax dollars do have a certain appeal—it’s likely that this conversation will only become more relevant in the coming years.
Legal issues aside, cannabis tinctures are actually pretty interesting from a scientific perspective. While there are numerous compounds in cannabis that have therapeutic properties, the most widely-known and famously psychoactive ones are the cannabinoids, chief among them being tetrahydrocannabinol (THC).
Most of the THC in cannabis, though, spends its time tied up as tetrahydrocannabinolic acid, or THCA. When the plant is heated (commonly by smoking), THCA undergoes a reaction known as decarboxylation, in which it ditches its carboxyl group—the part of its structure that makes it an acid—in the form of carbon dioxide. After heating, you’re left with regular ol’ THC.
When making a cannabis tincture or infusion, though, there’s no innate heating process to cause that decarboxylation (or “decarbing,” as it’s known in some circles), so it needs to be introduced beforehand. Generally, this is done by baking the cannabis in a low-temperature oven. Warren “Cocktail Whisperer” Bobrow suggests giving it a few quick runs through the microwave in a turkey bag instead, as it doesn’t stink up your kitchen quite so powerfully.
After that, the cannabis is macerated in a high-proof spirit, much like the first step in making homemade bitters. From there, it can either be used as a straightforward, infused base spirit, turned into bitters, added to syrups, or used to make any number of other ingredients.
If you’re looking for some recipes to try out yourself (which, once again, we can only recommend to people who are of age and live in states where it’s legal), keep an eye out for Warren Bobrow’s new book Cannabis Cocktails, Mocktails, and Tonics, which comes out on June 1st.
In general, though, aficionados tend to recommend staying away from spirit-forward drinks, like a cannabis-infused Old-Fashioned or Martini—the flavor of these infused spirits is fairly pungent, and it will easily overpower the other ingredients in your cocktail.
Highballs work well, like a Moscow Mule (Bobrow makes a Kentucky Mule with cannabis-infused bourbon), as do vegetal or citrusy recipes of any kind (the Pimm’s Cup and Ramos Gin Fizz have both received high marks). They dilute the infusion a bit and bind the flavors together better than subtler cocktails.
But what makes this such an interesting subject is the fact that there are so few documented recipes out there at the moment. It’s an entirely new area of experimentation, and there isn’t yet much of an accepted canon—mixologists have only recently started to entertain the idea of cannabis as an ingredient.
We’ll refrain from suggesting that you run out there and start experimenting yourself, as it’s a pretty limited number of our readers who can actually do that, but we definitely think you’ll want to keep an eye on this trend. Even if you don’t partake, it’s not often that we get to witness a brand-new category of craft cocktail being developed.
[Excerpt] According to New Jersey-based mixologist, author, and “cocktail whisperer” spirit expert Warren Bobrow, cannabis-infused cocktails like Durkin’s Dank & Stormy are the future of mixology, what he expects to become a growing trend as the decriminalization, legalization, and normalization of marijuana occurs nationwide. Bobrow recently met Durkin during the 2016 Rum Renaissance Festival in Miami that took place April 15 through 17, where the two discussed the potential for professional collaboration. “We were talking about cocktails with cannabis infusions and how recipes like mine — mixed with premium liquors — can be a match made in heaven,” says Bobrow. “When you mix marijuana and alcohol together, they play beautifully together.”
He should know; Bobrow’s most recent work is called Cannabis Cocktails, Mocktails, and Tonics, a 160-page book featuring 75 cocktail recipes that use cannabis. When it hits store shelves June 1, it will be the first of its kind, according to Library of Congress records. “To be clear, I’m not promoting this from the distillers’ level but rather on the bartending level — creative bartenders interested in the homeopathic history of cannabis as a medicinal tonic, the same recipes that were being used right up until the 1940s,” says Bobrow. “I believe, with this book, I’m in the right place to help make history.” Durkin hopes to make history too — as the first Florida distiller to legally brand and sell a cannabis-infused rum. Despite the fact that he can’t promote, bottle, serve, or even make Sour Diesel Fwaygo as such, more than anything else, Durkin says his goal is to open people’s minds to a different — and equally pleasurable — cannabis experience. “From a bottle instead of a bong,” says Durkin. “It’s a great way for people who have never smoked — or don’t want to smoke — to experience all the benefits of marijuana.” While it may seem ludicrous to think the federal regulators will ever allow the two substances to be combined and sold in the same product, the idea actually isn’t that far out there. Right now you can find a bill in the U.S. House of Representatives that would remove marijuana from the Controlled Substances Act, allowing it to be regulated and taxed like alcohol, meaning The Food and Drug Administration would have the same authority over marijuana as it does for alcohol. As the regulatory landscape surrounding cannabis changes, distilleries already skilled at making a quality, cannabis-infused product will have the upper hand, adds Durkin. “First and foremost, I’m an advocate for legalizing marijuana,” says Durkin. “I believe that — in the next 5 to 10 years — cannabis will be a federally regulated substance and — like Warren — I see an opportunity to make an innovative and delicious product, while also making history.”
My fourth book, “Cannabis Cocktails” comes out June 2016, and includes 75 recipes for spirit-cannabis drinks, tonics, syrups and bitters, along with non-alcoholic options. I outline multiple methods for decarboxylating the cannabis—to activate the THC—into mixers such as clarified butter or coconut oil, as well as spirit infusions. The range of recipes will take imbibers from early morning to late night. Readers will choose from Vietnamese iced coffee or piña colada (both with cannabis-infused condensed milk), refreshing lemonade and calming herbal teas, or spinoffs inspired by the classics—take an Old Fashioned, for example, made new with homemade cannabis-infused bitters.
It can be pre-ordered by clicking any of the three links on the side of the page, or by clicking on the below photo!
The mellowing of marijuana laws in places like Colorado, Oregon and Washington State has brought new meaning to the idea of plant-based cooking in America. But the funky green stuff has other applications, too, beyond the classic pot brownies or the more contemporary “herb butter” for your steak. Like cocktails, for instance.
“It adds very green tasting notes and aromas, and I find that to be quite beguiling,” Warren Bobrow, author of the forthcoming book Cannabis Cocktails, Mocktails, and Tonics, says in a videotaped interview with organizers of the annual liquor industry bacchanal, Tales Of The Cocktail.
Bobrow discusses the ancient history of weed-infused drinks, some helpful strategies for modern-day infusions — don’t forget to decarb first! — and even offers a remedy for those who mistakenly overdo it with these powerful potions: “chug a glass of freshly squeezed lemonade, and chew three or four black peppercorns. ‘I don’t know how it works,’ Warren admits, ‘but I will tell you: it works.’”
Check out the full video below:
I just got permission from my publisher to announce the pre-sell of my 4th book, Cannabis Cocktails. It will certainly be a grand adventure from this point forward. Mine is the first book of this type, and I am excited about the future! I dedicated this book to my late father who taught me (reluctantly) to stand on my own two feet. I think this book will help get me to that place.
Create your own cannabis infused cocktails!
Combining cannabis and cocktails is a hot new trend, and Cannabis Cocktails, Mocktails, and Tonics shows you how. Featuring a collection of 75 recipes of cannabis influenced cocktails and drinks; The Cocktail Whisperer Warren Bobrow will show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. Learn the history of cannabis as a social drug and its growing acceptance to becoming a medicinal. Look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow. Then, have an after dinner herbal-based cannabis drink for relaxation at the end of a good meal. The options are endless with Cannabis Cocktails, Mocktails, and Tonics!
– See more at: http://www.quartoknows.com/books/9781592337347/Cannabis-Cocktails-Mocktails-and-Tonics.html#sthash.CWFPbjKi.dpuf