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.”

 

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.

Apothecary Cocktails: Restorative Drinks from Yesterday and Today by Warren Bobrow

 

From ancient times until the early twentieth century, cocktails were the domain of healers, pharmacists, and apothecaries. Tinctures, bitters, elixirs, and tonics were created from herbs, flowers, fruit, vegetables, and alcohol to cure stomach ailments, respiratory troubles, and more. Warren Bobrow’s Apothecary Cocktails draws on this rich and delicious tradition so you can make your own restorative drinks at home.

Quick Facts

Who wrote it: Warren Bobrow

Who published it: Fair Winds Press

Number of recipes: 75

Recipes for right now: Fernet Branca with English Breakfast Tea and Raw Honey, Roasted Beet Borscht with Sour Cream and Vodka, Hot Buttered Rum: The Sailor’s Cure-All, The Painkiller Prescriptive, Herbal Sleep Punch, Chartreuse Curative

Other highlights: Apothecary Cocktails is a fun and informative book for anyone who’s interested in cocktail history, herbal medicine, or who simply wants a good excuse to imbibe. Like a handbook for every season and mood, it’s organized into chapters for Digestives and Other Curatives, Winter Warmers, Hot Weather Refreshers, Restoratives, Relaxants and Toddies, Painkilling Libations, and Mood Enhancers.

Warren Bobrow includes classic cocktails, variations, and unique creations with in-depth recipe headnotes that delve into the history and health benefits of ingredients. Beyond bitters, botanical gin, absinthe, and other liquors, the recipes will have you reaching beyond the liquor cabinet for kitchen ingredients like teas, fresh fruits and herbs, and spices.

Who would enjoy this book? Home mixologists, people interested in herbal remedies, cocktail history buffs

Find the book at your local library, independent bookstore, or Amazon:Apothecary Cocktails: Restorative Drinks from Yesterday and Today by Warren Bobrow

http://www.thekitchn.com/apothecary-cocktails-restorative-drinks-from-yesterday-and-today-by-warren-bobrow-new-cookbook-196567

This 4/20, Catch A Buzz With A Cannabis Cocktail

 Like the word “gay,” the term “edible” has adopted a radically different accepted use than was originally intended. Thanks to mainstream media coverage of medicinal marijuana and the drug’s recreational legalization in seven states, plus Washington, D.C., “edibles” now generally refer to the psychoactive chemical compounds in marijuana … ingestible in the form of food as simple as a jelly bean or as gourmet as fois gras.

While basement chemists and chefs continue to elaborate on edibles, the market is looking toward “drinkables” as the next frontier in catching a high. Some weed-legal states like Washington are already licensing the sale of non-alcoholic beverages that contain THC, the chemical in cannabis that produces the buzz, and DIY mixologists are putting out cannabis cocktail recipes as fast as their minds can fire them up.

Still, the federal government, which classifies marijuana as a Schedule 1 substance, prohibits the addition of THC to commercial alcohol products. However, analysts expect the category to eventually ignite, and producers are positioning themselves for an inevitable rule reversal by seeking and receiving permission to infuse their products with non-psychoactive marijuana compounds like hemp and a type of cannabinoid called CBD. Some medical professionals believe CBD can actually help counter the adverse effects of THC like anxiety and has its own therapeutic properties, though controversy exists at the highest levels over whether CBD is technically legal or not.

 Despite a dim view taken by the Trump Administration and mass-market beer and liquor industries, Kyle Swartz, managing editor of three alcohol-industry magazines and editor of Cannabis Regulator predicts, “We’re absolutely going to see more crossover between cannabis and craft beer and spirits. After all, it’s the same generation that’s pushing growth in all three of those categories: Millennials.”

Not much product has hit the scene yet but it is slowly becoming, as they say, “a thing.” The category first came to my attention a few years ago with the release of Humboldt Brewing’s Humboldt Brown Hemp Ale. I don’t remember much about it other than it was pretty forgettable.

 Last year, a public relations team sent me a bottle of Humboldt Distillery’s Humboldt’s Finest vodka infused with hemp seed (yes, there is a pattern here – Humboldt County, California, can arguably be considered America’s ideological ground zero for pot growing and smoking). As in the hemp ale, the hemp seed produces no high, and distillery founder Abe Stevens tells me he had to send his vodka for tests to ensure it contained no measurable amounts of THC before the Alcohol and Tobacco Tax and Trade Bureau (TTB) would approve it.

He also tells me he knows of just two North American distilleries – one in British Columbia and another in Alaska — that started selling hemp vodka before he launched his last spring but since then he’s received numerous phone calls from entrepreneurs looking for advice. In October, the TTB approved a Colorado beer brewed with CBD, which also doesn’t spark a buzz, for national sale.

“It has a relationship to the growing interest in cannabis. That’s our sales angle, as it certainly helps the story,” he says of his own spirit, which retails for $29.99 MSRP. “But the market needs this product because it’s something new and the herbal quality makes nice cocktails.”

The hemp primarily comes through in the vodka’s aroma though it can be hard to discern among the other botanicals. Plus, the smell of the hemp oils can dissipate quickly.

So if it doesn’t get you high, doesn’t taste like dank herb and doesn’t even smell like a freshly lit Rastafarian, is there really a point? Stevens, who sells Humboldt’s Finest in about a dozen states patchworked across the U.S., says he gets that question all the time, especially from the west coast.

“Sometimes with people who’re really into the cannabis culture … we specifically try and even avoid that aspect and focus on the craft cocktail aspect. In Mississippi and Georgia they don’t have a legal marijuana outlet so to them there’s possibly a lot more novelty,” he says.

Until such a time when the feds do license THC-infused spirits, Humboldt’s Finest and its competitors can find sanctuary behind the bar next to an endless range of DIY possibilities that are building the backbone of today’s craft cannabis cocktail scene. Since around 2014, magazines and websites have been teaching readers how to make (mostly illegal) THC infusions of spirits, syrups, bitters, and the like. Last year, renowned cocktail author Warren Bobrow published the first book on marijuana cocktails, called Cannabis Cocktails, Mocktails and Tonics – The Art of Spirits Drinks & Buzz-Worthy Libations and containing 75 self-tested recipes.

 “I wanted to make it into a wellness book with flavor,” says the 55-year-old conservative dresser. “I wanted to take away some of the stigmas. It’s not a ‘Weekend at Bernie’s’ book, it’s thoughtfully written and beautifully photographed to add possibilities to the regiment of taking cannabis for medicinal purposes. And it’s also tongue-in-cheek.”

But its publication hasn’t brought the New Jersey-based writer much wellness himself. He’s lost consulting clients on the east coast and his father literally disowned him before he died. While his dad had his own reasons for shunning his son, Bobrow’s big-liquor friends presumably stopped associating with him because conventional wisdom says that pot cuts into sales of beer and spirits. Bobrow’s actually made this argument himself, as has Cowan and Company, which made news by entering the marijuana investment space and analyzing a Nielsen report that showed beer sales dropping in three states where the drug has become legal.

 But the jury is still very much out. Bart Watson of the Brewers Association craft beer lobbying group argues that he sees no causal effect on beer sales in the short term, and Jason Notte of Market Watch reminds readers that overall beer sales have been falling on their own, with no push from pot.

Regardless of whether legal consumption will harm or help alcoholic beverages in the long term, one aspect does need to be addressed: the effects of mixing alcohol and pot.

“This is a legitimate concern,” says Swartz. “People must be careful to pace themselves when consuming alcohol and cannabis simultaneously. But after more people learn how, I believe mixing cannabis and alcohol will become even more socially acceptable.”

Right now, it’s not necessarily publicly acceptable, even in states where it’s legal. Californians need a card to purchase weed, and a sales guy at an extraordinarily professional dispensary in Bend, Oregon, told me to furtively smoke my legally purchased $9 joint on a dark residential sidewalk instead of lighting up at the bar where my friends were enjoying craft beers, cocktails and cigars. Did I order any fewer drinks than I might have? Yes. But not because I was stoned. Rather, it’s because I had to leave the bar for 20 minutes at a time to light up in secret. Had I been able to ingest my intoxicant as an alcoholic digestible I could have sat there far longer … and I probably would have ordered even more.

 

https://www.forbes.com/sites/taranurin/2017/04/19/this-420-catch-a-buzz-with-a-cannabis-cocktail/#35be3e4cd35e

Well look!

Muddle, mix, shake, stir, pour–whatever the method, you’ll learn how to create the perfect cocktail.

Whether you’re new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium © has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you’ve likely never tried before.

AVAILABLE MAY 1, 2017!

To Purchase from Quarto Books

To Purchase from Amazon

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/

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/