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Cannabis Cocktails offers THC infused recipes for imbibers!

dish-spirits-July28Warren Bobrow is a brand ambassador, former bank executive and the author of four cocktail books. His latest is Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.

And if there were any doubts as to the possible commercial success of a book on cannabis drinks—I’m in New Orleans this week—and it’s totally sold out.

One caveat Bobrow offers is that he cannot tell people the correct doses for the different strains or the risks inherent in using cannabis tinctures. He offers up the Thai food spice principal: Start low, as “you can always add more spice.” He suggests waiting an hour between drinks.

VUE spoke with the author about his training, his book, and reinventing himself at 50-years-old.

VUE WEEKLY: How did you get your start with cocktails?

WARREN BOBROW: I trained as a chef in the ’80s. I started in television, that didn’t work out so well. I always wanted to work in a kitchen so I got a job as a pot-scrubber. I worked my way up the line as an apprentice to become a saucier. Cocktails came easy to me after being trained in flavours.

VW: When did you know you wanted to write cocktail books?

WB: That came about after a Ministry of Rum event in 2010. The founder, Ed Hamilton, encouraged me into it. I left corporate banking in 2009, and there was a short window before I met Hamilton. I took classes with celebrated writers and instructors Andy Smith, at The New School, and with Alan Richman, at the International Culinary Center of New York. The writing came easy to me. There is good writing out there, but I truly felt I could do better. I was going to write about food and wine. I didn’t look at cocktails until I talked to Ed Hamilton.

The only ingredient missing from my last book Apothecary Cocktails: Restorative Drinks from Yesterday and Today was cannabis. Cannabis is a very dicey subject. I didn’t want to make the book a ‘get-high quick guide’.

VW: What’s been the hardest part of this journey?

WB: I’m 55 now and I didn’t know what I was going to do with my life until I was 50. I was 48 when I lost my banking job and I worked for two years without a pay cheque. When I left they gave me severance and I used that to reinvent myself. This has not been easy, financially.

VW: What’s your favourite cocktail to make from the Cannabis Cocktails book?

WB: It’s a well-made Absinthe Frappé. Good luck getting one in most places. The absinthe is usually terrible, the ice is even worse. I love to use Cuvée Edouard absinthe, and got permission to use it in the book. I infuse it with THC. I also love a Sazerac with the THC infused absinthe. 

http://www.vueweekly.com/cannabis-cocktails-offers-thc-infused-recipes-for-imbibers/

Cherry Popper!!

Capture“I’ve found that the deep cherry notes of both Luxardo and Heering are a great complement and substitute for almond, allspice and passion fruit syrups.” Warren Bobrow, author of books such as Apothecary Cocktails: Restorative Drinks from Yesterday and Today, also points to the sweet nature of tiki cocktails as working in cherry liqueur’s favour. “I’m from the mindset of dry, and sometimes over proof rum over sweet, caramel coloured and heavily sugared rum in a tiki drink,” he says. “It’s the sweet stuff that is so memorable the next morning.” So he layers cherry flavours at the bottom of the glass and serves it with a straw for guests to “pull the sweet liqueur up from the bottom through the drier elements of the rum”.

44.DRINKS.NEED TO KNOW.(HL)

Marijuanomics Interview with Moi!

http://marijuanomics.com/cannabis-cocktails-mocktails-tonics/

Cannabis Cocktails, Mocktails & Tonics by William Bobrow

Cannabis Cocktails, Mocktails & Tonics

Today we’re proud to bring you our first ever interview, featuring a great book by the incomparable and energetic Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations.

Warren has a long history developing his cocktail expertise as the author of Apothecary Cocktails, Whiskey Cocktails, and Bitters & Shrub Syrup Cocktails. He has written hundreds of articles on cocktails and foods for numerous magazines and this book is a world-first deep dive into craft cannabis cocktail making.

Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations
Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations

As you’ll hear in the interview, Warren is passionate about illuminating the many medicinal uses for cannabis and fighting back against the political and social propaganda that has plagued cannabis for decades.

I wasn’t sure what to expect when Warren offered to send the book for review, but what I received was an incredibly well researched, beautiful, and useful guide for connoisseurs of cocktails and for those seeking to enjoy cannabis in a responsible way.  You can find Cannabis Cocktails, Mocktails & Tonics at your local bookstore, and available online! Listen until the end of the interview for special instructions to receive a signed copy of the book from the man himself.

We hope you enjoy the interview and raise a glass to Warren for his pioneering work.

Summer Rum Punch!!

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Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.

Follow the Rhumb line on your sailing chart and let it take you around the globe.Here also is an intoxicating liquid in your hand.This liquid is as ancient as the early sailors who plied the relentless seas. It is called Rum.

Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.

Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather. Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.And let me tell you from working for weeks aboard a modern boat, it’s really hard work!

The ocean has always held an allure for me.It’s unlike any other place that I’ve ever experienced.I’ve done more than just a bit of sailing.Mostly my sailing took place on a yacht belonging to my family.I can picture her now, about sixty feet in length, displacing 65 or so tons.She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures. It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.

The sea at night (and even in the daytime) can be a very scary place in a storm.As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.Ships are not meant to be docked.They are meant to explore the globe. And to do this they need to go to sea.The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.

That is why sailors kept rum on board their ship.Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck. You’ll know it when it happens.

Rum is hand-held courage for the sailor.f1d5f6018cc91b03bdff752c52eff6f141a4d855

Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.

A daily tot of rum punch might have been made with a preserved fruit shrub.Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.They were mixed with water for purification and also with rum in a rudimentary punch.The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.

Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.The modern day product, Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.

Rum traditionally found its way around the world because it was easy to transport from place to place.And rum is sturdy stuff.It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.

There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.

Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.It’s a win/win for the distiller and the casual drinker alike.

A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.After all, aren’t you worth it?

In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better.That’s a shame- because it doesn’t cost much more to ensure a unique experience.When you take short cuts- well, the overall understanding is cheap.I don’t know from cheap.That’s why my drinks are memorable.They evoke history, one sip at a time.

The Sea Cook
(the cook is the most important person aboard your ship, don’t ever forget that)

Ingredients:

  • 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
  • 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.Cool and set aside
  • 2 oz. juice in each cocktail-
    Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.Cool and set aside
  • ½ oz. Freshly squeezed orange juice
  • ¼ oz. Freshly squeezed lemon juice
  • 1 oz. White Balsamic Vinegar
  • Angostura Bitters
  • Fresh Nutmeg and scraper
  • 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
  • Lime chunk garnish
  • Fresh ice- not stinking of last month’s garlic pasta

    Prep:

  1. Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
  2. Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
  3. Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
  4. Add the Mezan XO Rum and the vinegar
  5. Finally, add the Orange juice and the Lemon juice
  6. Cap and Shake hard for 15 seconds
  7. Pour into two Collins Glasses filled with ice
  8. Float the Oloroso Sherry over the top
  9. Scrape some nutmeg over the top to finish
  10. Garnish with a lime chunk and serve

 

– See more at: http://drinkwire.liquor.com/post/summer-rum-punch#gs.lqKmswQ – Read more at: http://scl.io/0qw7YBH7#gs.MwcUd3k

Cannabis Cocktails 101 with Warren Bobrow – The Manual!

(Warren Bobrow, the Cocktail Whisperer, is the author of Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, and most recently Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations.)Bobrow_portrait

Let’s just do away with the pleasantries and get right to it. Cannabis is great and cocktails are great. When you put the two together, as Warren Bobrow has done in his new bookCannabis Cocktails, Mocktails & Tonics, great things are bound to happen. And hot damn, do they ever.

In order to learn more about cannabis cocktails, we of course had to try them with the man himself. Before we begun, we chatted a little about his book and the purpose of it.

“It isn’t meant as a recreational book,” Bobrow said. “It’s meant specifically for healing.”

Read: Don’t be an idiot and make super strong weed cocktails just because you can and want to get super high. Not only is that not the intent of the book, Bobrow says, but it also ruins the entire experience. Do you want to be that guy? (No one wants to be thatguy.)

Bobrow started by showing us how to infuse cannabis into alcohol. For the purposes of making Dank and Stormies, we used used a dark aged rum. After deciding on a spirit, the process itself is pretty simple. What it boils down to is this: cooking the weed in an oven-safe bag in the microwave to activate the THC (3 sets of 1.5 minutes each), then using a nitrous-oxide charged whipping siphon (think whipped cream or, you know, the other use) to infuse the now-active THC into the spirit using Dave Arnold’s rapid infusion technique.

When using this technique, Bobrow explained, “The nitrous oxide is microencapsulating the rum with the THC from the cannabis. Think of it as micro-infusing.”

Once the infusion is complete, you need to siphon off the built up gases inside. You donot want to inhale what comes out, Bobrow warned.

“Not a good idea. You want to be responsible,” he said.

When infusing cannabis into a spirit, he added while working, you wouldn’t want to do an entire bottle for a batch.

“If you were it would be exponentially weaker. It’s all in the ratios, this will be a lot more concentrated, then I’ll add in the fresh rum and it’ll be equally distributed throughout the entire bottle,” he said.

You don’t even need that much to begin with, just a few grams for a potent potable. “You can add a ton of it, but you don’t need to unless you’re really sick and that’s your medicine. Then you go ahead and add more,” Bobrow said.

Pretty soon, voila, the rum is done and ready for the Dank and Stormy.

With a beautiful nose and color, the now-infused rum blended perfectly with the rest of the ingredients to deliver a wonderfully-rounded, utterly drinkable beverage that started kicking in soon after ingestion. The tropical flavors of the rum blended well with the herbaceous addition, adding a new layer of depth to the cocktail.

Learn to make your own cannabis cocktails by picking up Cannabis Cocktails here.

http://www.themanual.com/food-and-drink/cannabis-cocktails-101-with-warren-bobrow/

Top 10 Best Cannabis Cookbooks

http://heavy.com/garden/2016/06/weed-recipes-top-10-best-cannabis-cookbooks/

Edibles are an awesome way to consume cannabis, whether for recreation or medical purposes. Edibles are yummy treats infused with marijuana, that deliver the medicinal and psychoactive ingredients to your system without having to smoke anything. Edibles can take the form of anything from brownies to borscht, with the help of infused oils like cannabutter. You can make savory cannabis foods like spaghetti, sweet treats like cookies and candies, or even drinks like cocktails and marijuana tea. If you want to get started making your own edibles at home but do not know how, don’t worry – there is a cannabis cookbook out there for you! In this list we will go over our top 10 favorite edibles cookbooks, featuring recipes for all tastes, budgets, and skill levels. You will find omnivorous and vegan treats, sweet and savory, more involved recipes and some that take as little as five minutes to prepare.

1. ‘Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations’ by Warren Bobrow

'Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations' by Warren Bobrow, best weed cookbook, marijuana cooking

One of the newest ways people are enjoying cannabis is by combining it with cocktails and mocktails. This is especially popular at dinner parties in the any states where cannabis has recently become legal for recreation. But, with a strong taste and a particular method of infusion necessary, beginners may not know how best to make cannabis cocktails. This book has a collection of 75 cannabis drink recipes by “The Cocktail Whisperer” Warren Bobrow. It also includes a full history of cannabis as a social and medicinal drug. You will find recipes not only for cocktails but for shrubs, bitters, butters, oils and even coffee, tea and milk-based drinks for the morning hours. This is a really fun book for anyone who loves drinks and cannabis.

Price: $13.34

2. ‘The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High’ by The Editors of High Times Magazine

'The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High' by The Editors of High Times Magazine, best marijuana, weed, cannabis cookbook

High Times Magazine is well known and definitely well loved by marijuana aficionados all over the globe. They have been reporting on cannabis culture for decades, and have become the world leader in cannabis entertainment. They even have their famous Cannabis World Cup each year, which draws thousands of enthusiasts to sample different strains and celebrate cannabis in all of its different forms. They have struck culinary gold with The Official High Times Cannabis Cookbook, which features foods from many different cultures and for all occasions, from munchies to Thanksgiving dinner. Some of the recipes include Time Warp Tamales, Sativa Shrimp Spring Rolls, Pico de Ganja Nachos and Pineapple Express Upside Down cake. This cookbook is a must have for any home chef who wants to bring cannabis to their table.

Price: $12.88

Buy The Official High Times Cannabis Cookbook here.


 

3. ‘Herb: Mastering the Art of Cooking with Cannabis’ by Melissa Parks and Laurie Wolf

'Herb: Mastering the Art of Cooking with Cannabis' by Melissa Parks and Laurie Wolf, best cannabis cookbook, marijuana cooking

Here is a cookbook that takes the art of cooking with cannabis to a whole new level of skill and mastery. Written by the authors of The Stoner’s Cookbook, Parks and Wolf definitely have a professional level understanding of the perfect dishes to cook with cannabis. This book covers the whole spectrum of recipes and includes gorgeous photographs of each dish. It is well written and very highly reviewed, as would be expected from the people behind the most active online community in the cannabis industry today.

Price: $23.48

Buy Herb: Mastering the Art of Cooking with Cannabis here.

 

4. ‘The Marijuana Chef Cookbook’ by S. T. Oner

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This cookbook may be written by a humorous pseydonym, but the recipes inside are no joke! The Marijuana Chef is back with a full color edition of the much loved stoner cookbook. This book has been a best seller for over 10 years, with easy to follow recipes that make marijuana cooking easily accessible to anyone, regardless of skill level and experience. The author is a Le Cordon Vert trained French chef and has worked in fine dining for years. He has even worked as a personal chef for rock stars, and currently works as a consultant at a major ice cream company, which has to be every stoner’s dream job!

Price: $9.99

Buy The Marijuana Chef Cookbook here.


 

5. ‘The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine’ by Jessica Catalano

'The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine' by Jessica Catalano, best cannabis cookbook, weed recipes, marijuana

The Ganja Kitchen Revolution was written for cooks of all skill levels in the kitchen. It explores international cuisines and goes the extra mile by pairing each recipe with a specific strain of cannabis, much like you would find with fine wines or craft beers. Many different extraction methods are$18.97 detailed, including cannabutter, vegetable oils, and even nut butters. The thing that makes this cookbook really unique is the dosing chart, which allows you to find exactly the right dose while you are cooking and measuring out your cannabis infused oils. This means no more surprises and doses that you can customize for your particular needs. No more unexpected nights glued to the couch!

Price: $18.97

Buy The Ganja Kitchen Revolution here


 

6. ‘Baked: Over 50 Tasty Marijuana Treats’ by Yzabetta Sativa

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Here is a cannabis cookbook that focuses on what most people associate with edibles – brownies, cakes and cookies! While most marijuana chefs assume that you can just take cannabutter and stick it in any recipe the same as you would regular butter or oil, you will soon find out that cannabis has a spicy and harsh flavor all its own. This can add a nice flavor and depth to some recipes, while in others it just plain tastes bad. Baked takes this into account and shows you how to make cannabis infused baked goods that taste great and look great too. There are over 60 recipes including Baked Fudge, Marshmallow Meltdown and Coco Nutty Lime Cookies, and even gluten free recipes for anyone who cannot eat wheat.

Price: $13.28

Buy Baked here

 

7. ‘Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts’ by Karin Lazarus

'Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts' by Karin Lazarus, best cannabis cookbook, marijuana recipes, weed cooking

Here is another cookbook focusing on sweet confections laced with cannabis, but this time taking a more high-end approach. Sweet Mary Jane was written by Karin Lazarus owner of Sweet Mary Jane bakery in boulder, Colorado. Sweet Mary Jane is one of the first legal cannabis themed bakeries in the united States, and focuses on making the highest quality and best tasking baked treats with medicinal cannabis doses in each bite. Some of the recipes that she included in this cookbook include Smashing Pumpkin White Chocolate-Pumpkin Bars, Sweet Temptation Mango Sorbet, and Chocolate Almond Delights.

Price: $20.60

Buy Sweet Mary Jane here.


8. ‘The Cannabis Cookbook: Over 35 Tasty Recipes for Meals, Munchies, and More’ by Tim Pilcher

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The title of this book says it all: The Cannabis Cookbook features nearly 40 recipes written by Tim Pilcher aimed at enjoying marijuana edibles without having to smoke anything. Recipes include Stoned Starters or appetizers, Mashed Main Courses, Doped Out Desserts, Bombed Out Beverages, and even Crazy Cocktails. You will definitely find recipes to suit your tastes in this classic cookbook. It is great for newcomers or medical patients who do not have experience cooking with marijuana. With this book you will be able to expand your general cooking knowledge along with your knowledge of cooking with this special ingredient.

Price: $9.99

Buy The Cannabis Cookbook here.

9. ‘The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch’ by Sarah Conrique

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The Vegan Stoner Cookbook is a favorite on this list, because it includes easy vegan recipes that do not take a lot of cooking knowledge to prepare. Vegans can get the short end of the stick much of the time when it comes to cannabis cooking, as most recipes fall back on the old standard cannabutter to add THC to their recipes. Of course, you can always sub vegan butter or oils, but most recipes also include meat, other dairy, or eggs as well. Instead of buying a regular cookbook and having to veganize all of the recipes, try out this easy cookbook with recipes that feature accessible ingredients and cute illustrations to go along with them.

Price: $12.01

Buy The Vegan Stoner Cookbook here.

10. ‘Kief Preston’s Time-Tested FASTEST Edibles Cookbook: Quick Medical Marijuana Recipes – 30 Minutes or Less ‘ by Kief Preston

 Kief Preston's Time-Tested FASTEST Edibles Cookbook: Quick Medical Marijuana Recipes - 30 Minutes or Less (The Kief Preston's Time-Tested Edibles Cookbook Series) (Volume 2) Paperback – January 12, 2016, best cannabis recipes, weed cookbook, marijuana cooking

Here is a book for the busy cook who does not have a lot of time to spend chopping, sautéing, and learning a bunch of complicated culinary techniques. If you don’t have a lot of skill in the kitchen and you don’t really care to learn, this is the perfect cookbook for you. You do not have to be a pro chef to cook delicious edibles. This cookbook is written by Kief Preston, host of Weekly Weed News on youtube and is part of his Time Tested Edibles series. It is easy to follow,and the recipes are delicious!

Price: $5.38

Buy the Time-Tested FASTEST Edibles Cookbook here.


 

Marijuana Cocktails? South Florida Distillers wants to make Florida’s FIRST Cannabis-Infused Rum!

 

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South Florida Distillers co-founder Joe Durkin (right) with Cannabis Cocktails, Mocktails, and Tonics author Warren Bobrow during the 2016 Rum Renaissance Festival in Miami.

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 bar-tending 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 1940’s,” 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.”

 Published Author of four books on mixology. Bar-man. mixologist. world traveler, Niche Imports Brand Ambassador for Mezan Rum.

 

http://drinkwire.liquor.com/post/marijuana-cocktails-south-florida-distillers-wants-to-make-floridas-first-cannabis-infused-rum