Today on Recommended Reading with Food Book Fair we explore the world of culinary cannabis with two leaders in the field — Warren Bobrow, author of Cannabis Cocktails and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.
Picture this: You’re enjoying one of Northern California’s famed wine tours — travelling to sunny vineyards, sampling the finest pinot noir, dining on farm-to-table meals. But this jaunt entails a few extra stops: sanctioned visits to local cannabis farms, where you’re welcome to tour the fragrant marijuana plants and sample the latest Mendocino Kush in the on-site tasting rooms.
Excursions like this could be the result of the first-ever Wine and Weed Symposium, a business conference being held on August 3 in Santa Rosa, California. The symposium itself isn’t that remarkable; these days you can find every sort of cannabis-themed event, from marijuana business expos to job fairs to cannabis religious services. What is noteworthy is that this conference is being organized by the Wine Industry Network, a wine marketing and events company, and organizers say three-quarters of the sold-out event’s 400 registrants are from the wine industry, a business not necessarily known for its counterculture leanings. Wine Industry Network CEO George Christie says the marijuana industry is similarly excited about the endeavor. “When we talked to cannabis people, they were like, ‘I love wine. What can we do to help?’” says Christie. “I think the wine industry is going to find a very willing partner in the cannabis business.”
I’ve recently discovered a 100% fool-proof method for decarbing my Cannabis. The oven method fluctuated as much as 40 degrees (thanks PSEG here in NJ) and the toaster oven fluctuated in temperature about 20 degrees. The NOVA from Ardent up in Massachusetts is 100% Bio-availability and 100% Foolproof. If you are decarbing in the oven… STOP right now. I have a commercial oven thermometer. I was shocked. Burnt batches, under-decarbed batches.. a thing of the past. And no smell. NONE..
If I was to suggest several must haves for Father’s Day, I would recommend some items that are esoteric, yet attainable on the national market. And why my recommendations? I have, according to many, the abilities as a “taste-maker” so please allow me that small slice of an opportunity to share some of my Father’s Day gifts for the home cocktail bar.
Turns out that nobody knows more about crafting the perfect cannabis cocktail than our good friend Warren Bobrow, author of the finest craft cocktail books, including the “Cannabis Cocktails, Mocktails and Tonics”. Bobrow has spent years experimenting with various drinks, tinctures and modifiers that give a little more buzz than your average alcoholic concoction.
I thought this was going to be a low key sort of afternoon, then other things happened, one of which brought me to this place of calm, and “highly” introspective buzziness. The change of the seasons offers a change in the flavors that I seek at the cocktail bar and eventually into my glass. I’ve been way down the road of helpful bartenders (generally they are not mixologists, that’s something different) attempting to make, ether successfully or not (well-meaning) suggestions as to seasonality. These might be delightful drinks, such as a Mint Julep in the ice and cold of January, or a lip smacking and body buzzing Sazerac in the blazing sun of the summer. You can have these drinks — and right you should! — but for utter seasonality in these early spring weeks, I seek the depth and sophistication that honest and raw ingredients can bring to the cocktail glass.
And a gorgeous recipe for a Louis Armstrong’s Way cannabis fizzy.
I’ve made my living for the better part of seven years in the liquor space. With that said, I’ve noticed some real changes in that traditional world of intoxicants over the past year or so. After being tolerated for a few years, the large liquor companies are having serious misgivings about being too friendly with the cannabis family. Perhaps this is because the ongoing stigma that hovers just over the periphery in every illicit transaction outside of the “three tier system.” You see, the liquor industry has been permitted to print their own tickets since Prohibition, under the watchful gaze of the government. Taxation is a powerful determinate with broad reaching implications.
4 oz. Clement Rhum Agricole “Canne Bleue”
½ oz. Freshly Squeezed Lemon Juice
1 oz. Freshly Squeezed Orange Juice
1 oz. Fruitations Soda and Cocktail Syrup- Tangerine
½ lime cut into chunks
4 oz. Ginger Beer Soda (sugar cane based, never corn syrup based)
To a Boston Shaker: Fill ¾ with ice. Add the Rhum Agricole and the Fresh juices. Add the Fruitations Syrup. Cap and shake hard until frosty. Muddle the lime in a rocks glass or two. Add a couple cubes of ice. Pour over the contents of the Boston Shaker. Finish with about 2 oz. of the Ginger Beer Soda over the top of each glass. Stir. Dot with Angostura. Serve.