Nearly everyone has been to their local garden store and ogled over the varieties of fresh herbs that you can grow on your windowsill garden. Who knew there were so many different kinds of basil? And how about all that mint? Are there enough days of growing season left for every different kind of mint, pared with all those incredible bourbons on your groaning shelves? Well, worry not. I’m going to make a few suggestions of which herbs you should be growing in your mixology garden and some simple ways to use them.
Earlier this year, Warren treated our readers to a sneak peek of the book before it was available for purchase! If you missed that post, click here to get his recipe for the Mezzrole Cocktail, with a little dose of history regarding cannabis beverages.
Now, Warren has generously shared a couple of his favorite drinks that are perfect for transitioning from Summer to Fall.
Labor Day may be considered the unofficial end of Summer, but temperatures are still high here in Los Angeles and probably will be for a few more weeks. These cooling concoctions will definitely help prepare for the cooler climate to come, and the cardamom in the second recipe welcomes in the warm spices associated with Fall.
Really though, there are no rules that say you can’t drink these beverages any time of year. Do you only eat ice cream when it’s hot outside? I’m guessing the answer is no.
So, give one of these drinks a try this weekend to cool off and, if you love it, enjoy it whenever you feel like it, regardless of the weather!
Hoochie Coochie Man
“In India, where temperatures regularly hit three figures, cooling beverages are a must. Enter the lassi, a yogurt-based drink that’s akin to a smoothie. My favorite version features mango puree—or, in a pinch, mango sorbet or sherbet—paired with thick Greek-style yogurt and a snow shower of crushed coconut water ice. If you’re making a Hoochie Coochie Man, you’ll want to correct it with a little cannabis-infused light rum. Try infusing your rum with Critical Kush, a mostly-Indica strain. It has deep aromatics of Asian spices, freshly turned soil, and a concentrated pungency that’s the right contrast for the sweetness of the mango and the yogurt. And there’s enlightenment in each sip. (This strain of Kush is a powerful full-body relaxant, though, so no driving or bicycle riding allowed!) Top off your Hoochie with a couple drops of Creole bitters, which were originally invented as a remedy for dysentery.”
How to make the Hoochie Coochie Man cocktail:
• 4 ounces (120 ml) mango puree
• 4 ounces (120 ml) Greek-style yogurt
• 1 ounce (30 ml) cannabis-infused light rum
• 1 cup crushed coconut water ice
• Creole-style bitters
Note: To infuse your rum, follow the same instructions given to infuse your vermouth that we shared in our previous post for the Mezzrole Cocktail recipe. This technique is straight Warren’s book and can be used to infuse any liquor of your choice.
Combine all the ingredients in blender and process until smooth. Divide between two Burgundy wine glasses with plenty of freshly crushed coconut water ice. Dot each with a couple drops of the Creole bitters.
Rose Saffron Cardamom Lassi
“I’m a bit of a lassi addict regardless of the weather, but in summertime, the cravings really kick in. That’s why I couldn’t resist including a second lassi recipe here—one that’s dripping with Asian perfumes of rose, bright-yellow saffron, and green-citrusy cardamom. Cardamom, by the way, is the flavor equivalent of a knife: it slices right through the rich milk fat in the yogurt and milk. This lassi is sweetened with a Medicated Rich Simple Syrup that’s been made with raw honey: make yours with Sativa strain Early Pearl. Its aromatics of chocolate, warm spices, and slow-cooked stone fruits add nuance to the lassi’s exotic floral flavors. This recipe makes two servings, and it contains plenty of medicated syrup, so don’t drink the whole batch yourself—at least not at one sitting.”
How to make a (non-alcoholic) Rose Saffron Cardamom Lassi:
• 2 cups (460 g) Greek-style yogurt
• 3/4 cup (175 ml) whole milk
• 4-5 threads dried saffron, reconstituted in 2 tablespoons warmed milk, then cooled
• Scant pinch of turmeric
• Seeds from 6 cardamom pods, lightly crushed
• 1 tablespoon (15 ml) rosewater
• 1/4 cup (60 ml) Medicated Rich Simple Syrup (see page 43), made with raw honey
Place all the ingredients except the Medicated Rich Simple Syrup in a blender and process until smooth and creamy. Add the Medicated Rich Simple Syrup: taste, and add more sugar and rosewater, if required. Blend again. Divide between two Burgundy wine glasses, and top each with a pinch of saffron, if desired.
Warren was generous enough to also provide his special Medicated Simple Syrup recipe from page 43 of his latest book!
“Simple syrup is an essential weapon in any bartender’s arsenal, and if you’re making cannabis cocktails, you’ll want to have a batch of this at the ready. Feel free to make it with either Demerara sugar or raw honey—and you can also doctor it up with just about any kind of fresh herb or flavoring. (The glycerine helps speed up the absorption of THC into your digestive system.) Use it in just about any recipe that calls for simple syrup.”
Pour the water into a saucepan and bring to a rolling boil. Reduce the temperature to about 190ºF. Add the sugar or raw honey and stir it until it is completely dissolved into the water. (If you’re using raw honey and you find that the syrup looks too clear, add a little more honey.) Add the cannabis, then cover the saucepan. Reduce the heat again to about 160ºF and simmer for at least 30 minutes to infuse the simple syrup with the cannabis.
Reduce the temperature a third time, to medium-low, and add the lecithin. Cook for another 10 minutes, stirring constantly to prevent cooking and burning. Remove from the heat, and strain through a cheesecloth-lined strainer into a stainless steel bowl that’s resting in a larger, ice-filled container. This will help it cool quickly. Makes about 1 cup.
To make a Medicated Rich Ginger Simple Syrup, make the Medicated Rich Simple Syrup with raw honey instead of sugar, and add a 1-inch piece of ginger root, peeled and thickly sliced, along with the cannabis. Continue with the recipe as directed.