Legal Cannabis Sales Threaten Liquor Industry

By  January 30, 2017

The alcohol industry organization, the Wholesale Spirits and Wine Association (WSWA) is unhappy about legalized cannabis. At their recent 72nd meeting, a seminar entitled, “Everything You Need to Know about Marijuana Legalization,” took place in a packed room with an invite list filled with names from the government and the cannabis industry there to discuss the explosion of legal cannabis and what they can do about it.Alcohol wholesalers attended this seminar because they can no longer ignore the fact that cannabis legalization is sweeping the country, and their long-held dominance over the world of intoxicants will be changing in the future.Their anxiety over legal cannabis sales threatening liquor industry profits isn’t unfounded, as early metrics point to that specific market effect in states like Colorado, where adults voted for the right to choose marijuana as a safer alternative.Recent articles in the Mark Brown newsletter show beer sales in certain markets have been adversely impacted by the legal sales of cannabis, and the Cowen Insight states, “In adult use cannabis markets, there are clear signs that cannabis is weighing on beer category trends, with CO, WA and OR underperforming the overall beer market by ~260 bps, YTD. Mainstream beers are the biggest drag, while craft is also slowing.”On January 12, Institutional Cannabis Investors held a gathering of investors at Cowen and Company in NYC, a 100-year-old Wall Street investment banking house who recently initiated coverage for the cannabis market. This groundbreaking event means that legal cannabis is now a big enough money-maker for traditionally conservative Wall Street to use as an investment vehicle.New risk factors have been placed on stalwart liquor companies such as Molson Coors, Constellation Brands and Brown Forman, according to an article on Bloomberg that quotes Cowen analyst Vivien Azer saying: “The rise of marijuana is affecting many large companies in the alcohol industry, making it critical to study the topic.”

Cowen and Company’s recent 110-page report on the state of the cannabis industry further proves that cannabis sales do take a bite out of liquor sales, a fact that the powerful liquor industry cannot ignore.

Azer authored an article entitled “Legal Cannabis is Weighing Heavily on Beer’s Buzz,” stating “In our initiation on the U.S. Cannabis industry, we asserted that increased use of cannabis presents a risk to alcohol, in particular distilled spirits (that over-index to men) and mainstream/economy beer. Data for Colorado (Denver only), Washington and Oregon support this conclusion.”

The Nielsen (liquor industry) report shows definitively that beer volumes in Denver have fallen specifically because of legal cannabis sales at all levels of the industry, and Cowen and Company’s research further states: “To be sure, admitted annual adult cannabis use of 14% falls well below the 70% that drink alcohol, and the 25% that smoke cigarettes. However, with the category having added at least 10 million consumers over the last 12 years, and with momentum building in terms of popular support and legislation, the cannabis industry is poised to generate meaningful growth. Over the last decade we have seen incidence climb for both alcohol and tobacco, across the total population, though alcohol looks to be under pressure.”

Alan Brochstein, chartered financial analyst from the investment research firm New Cannabis Ventures said, “My own view is that the legalization of cannabis for adults is a long-term issue for the alcohol industry as consumers are allowed to substitute one intoxicant for another. The impact will be slowed to a great degree by the lack of legal social use. This is why I am watching the developments in Denver so closely, as three years after legalization, one still can’t go to a restaurant or bar and enjoy cannabis publicly.”

It would appear that the liquor industry will be paying close attention to cannabis as an unwelcome competitor going forward.

While society should be celebrating the reduction in drunks on the street, fewer car accidents caused by intoxicated drivers, falling rates of domestic abuse and increased productivity due to fewer hung-over workers, it seems that those negative consequences of alcohol abuse must be tolerated as long as the investor class continues to line their pockets with liquor profits—unless, of course, they can co-opt the cannabis market and cash in on that as well.

You can keep up with all of HIGH TIMES’ marijuana news right here.

420 Foodie Club!

Warren Bobrow, Master Mixologist/Chef/Author

 

 

Warren is a formidable force in the food and cocktail industry. Aside from being a master mixologist and chef, he is also an accomplished writer for various publications, as well as an author of four acclaimed books, the latest of which is Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations.

We had the pleasure of interviewing Warren and learning more about creative and entrepreneurial journey:

Can you tell us about your background?

I graduated from college with a degree in film from Emerson University in Boston.  The industry didn’t smile upon me, probably because I had family in the biz and there were strict nepotism rules in the 70’s and 80’s.  So I had to find something to do that wasn’t television and motion pictures.  Fortunately, my parents took me to Europe with them (my late father did international law) over the years and our extensive travel and love of culture rubbed off on me.  We were not hotel room diners, we ate in local places, local food/drink was the basis of my upbringing.  So this influence had a major hold upon my dreams and ambitions.  And growing up on a farm in Morristown, NJ that was my family’s gentleman’s farm- with horses and crops sharing the fields- certainly influenced my future endeavors.  I was encouraged strongly to learn about farming, especially organic and Biodynamic techniques.

I learned to cook at the knee of Estelle Ellis, who was our family cook when I was a boy.  I’ve also taken ACF and Sommelier’s classes and attended Johnson/Wales when it was located in Charleston, SC.  I’ve spent time in kitchens all over starting as a pot scrubber then graduating to a dishwasher.   I’m trained professionally as a saucier, soups- stocks- sauces.

How did you get into mixology?

I’ve been mixing only since 2011 or so. Mixology is new to me.  I started as a bar back at 50 years old!  No jobs for bartenders without experience, so again I started at the bottom and worked my way upwards.

How did you transition into making cannabis infused cocktails?

I’ve always enjoyed weed, since 14 or so when I smoked it at a concert at Madison Square Garden. I’ve also cooked with it.  Made brownies.  Got really stoned.  I transferred my interest and passion for ingredients to Cannabis and my talent in the cocktail arena.  The Cocktail Whisperer is my moniker.

How have your family and friends reacted to your involvement in the cannabis field?

My father was so disturbed when he learned of my 4th book that he disowned me.  I have friends who appreciate what I’ve accomplished but in the broader reach the liquor people are concerned about weed and the weed people are concerned about liquor.

What challenges have you encountered starting out? And what challenges do you still encounter now?

Being poor.  Unable to make a living.  Going into bankruptcy…that sort of thing.  But finding my way and hopefully making myself a success on my own and with my own talent.  Challenges?  Drugs are BAD!

“It would be nice to see the day when I don’t have to worry about getting arrested for my craft.”  

Who are your favorite chefs?

Martha Lou of Martha Lou’s Kitchen in Charleston, SC and Marco Pierre White– the youngest three Michelin star chef in the world.  Such passion!  Bar influencers, I’d say, Jerry Thomas, Chris James,  Gaz Regan, Francis Schott, and Dale DeGroff.

How do you make a great cocktail?

[Use] the best craft spirits money can buy…  spirits not tainted by caramel coloring, added sugar, glycol, you know- garbage spirits- I don’t use them.  I suggest you don’t either.  It makes sense to use craft spirits, because what I do is the highest form of craft.

What is your signature drink?

They are seasonal of course, but for the winter- I love a Bourbon Milk Punch made with Barrell Bourbon  that has been infused with Cherry Pie ( a strain of Cannabis) with vanilla, heavy cream, Demerara syrup and milk with ice and Angostura Bitters.   I’m also thrilled by the Mezan Guyana Rum with Fruitations Tangerine Soda and Cocktail Syrup finished with bitters infused with THC.

“The weed world is an intellectual one.” 

What advice can you give to chefs/mixologists who want to get into this industry? 

Be prepared to be under the influence of Cannabis and have to explain things.  What kind of things?  Hmmmm.  just let your creativity show.  And don’t cut off your fingertips while talking.  Knife skills are so very important.

Remember, in most places in the country, cannabis is illegal.  You must NEVER bring cannabis infused liquors into establishments with liquor licenses.  Why?   That should be pretty clear.  Follow my instructions, experiment and by all means test the results on yourself- not on your friends!

 

Books:

Apothecary Cocktails: Restorative Drinks from Yesterday and Today (2013)

Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks (2014)

Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs (2015)

Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations (2016)

Photograph: Glenn Scott 

My name is Warren Bobrow.  I have a successful career as a brand ambassador for a boutique rum brand, so why would I go and write a book about Cannabis?  Quite possibly because no one has written a book like this prior. And I really enjoy Cannabis- perhaps even more than drinking- my career is in drinking, so go figure…
And because I was able to convince my publisher that drinking Cannabis is far preferable to smoking or eating it, we went ahead and published this brand new book.

My first book, Apothecary Cocktails offered my view of the type of ‘cocktails’ that may have been enjoyed in the early apothecary.
And in full disclosure, no!!! I’m not a doctor.  Nope. But what I am is a celebrated mixologist and former trained chef who is fascinated by flavor.

So indulge me for a moment while I let you know that Cannabis appeared in the early pharmacy, not as the much vilified Snake Oil- but- quite possibly the only ingredient that actually cured anything?  I’m not sure- because again, I’m not a doctor- I don’t even play one on television.  But I do know that Cannabis has been used in the healing arts for many thousands of years.  Way before this is your brain on drugs.  (I saw this commercial again the other night.. funny!)

I wrote Cannabis Cocktails to play with flavor.  It gives the whole bagel recipe.  You shall have the ability to decarb, to infuse and to create some pretty fun drinks.  Or if you don’t want to use alcohol with your Cannabis, there are some Mock-Tails, like my Vietnamese Iced Coffee with Cannabis Infused Condensed Milk… (the perfect medium is high fat condensed milk… try it!)

There are no edibles in the book.  And I will say this and say it again.  Know your raw ingredients.  Use tested Cannabis… Remember what you learned about eating spicy Thai food.  Start slow.  Don’t have more than one cocktail per hour or more!

I’ll be sharing with you some of my creations and hope you enjoy trying them.   Meanwhile, this is how you can order my book(s).

I can be reached on Twitter: @warrenbobrow1

Cannabis Cocktails… Available on Amazon!

Rum + Rye; Event for Central Ohio Rum Society!

Tuesday February 7, 2017 @6:00 p.m. 495 S 4th Street, Columbus Ohio 43206

CORS in February should be all about the love between two spirits, right?  This month we showcase rum’s amazing ability to embrace others… Spirits, that is. In fact, rum and its many styles integrate beautifully in a cocktail glass with its cousins, from bourbon and rye to mezcal.  Join us Tuesday 2/7 at 6:00 p.m. as we continue to celebrate the versatility of rum. Meet the brilliant Warren Bobrow, the renowned Cocktail Whisperer, traveling from the Garden State to share his wealth of boozy knowledge and unbridled enthusiasm with Central Ohio Rummers!

The New Smoker says

Puff, Puff, Drink…

When getting intoxicated in only one way isn’t enough!

Sure you like to get high, and you like to get drunk. But if what you really want to do is get drunkly high or highly drunk with style, then the book Cannabis Cocktails, Mocktails & Tonics by perma-happy mixologist Warren Bobrow, is the book for you.

Warren Bobrow (Author)

Some say alcohol and cannabis don’t mix. Those people are just doing it wrong. Booze before Bud, head hits thud… but Bud before Booze is a breezy cruise. And Both blended together can be badass.

Bobrow’s book is a collection of 75 recipes of cannabis influenced cocktails and drinks designed to bring the buzz. But beyond cocktails, you can create special tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink, or to start your own Apothecary in the 1890s.

Begin your day with coffee, tea, and milk-based cannabis beverages to bring in a super Sunday hanging around the house listening to aaallll of Sting before heading to your local Broga class (Bro yoga: for dudes only). Or get an afternoon pick-me-up with gut healing shrubs and mood enhancing syrups before chowing down on Mickey D’s on your “cheat day” cuz the cravings are craaaazy today. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow after that big fight with your boyfriend about who didn’t soak the dishes enough. Then have an after dinner herbal-based cannabis drink for relaxation at the end of a crazy high day cuz you didn’t realize you didn’t have to try all the recipes in one day. The options are intoxicatingly endless with Cannabis Cocktails, Mocktails & Tonics.

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

Wrap Yourself In The Warmth Of These Cannabis Cocktails

Oh, don’t get me wrong, I love the winter. Just in someone else’s dream. You see, I’m less fond of the slop and the slipping on the ice leading to a fall…or worse! It gives me something to complain about. When a truck splashes a pedestrian — speaking in the first person of course — well, it makes me want to drink. Or at least to make a drink.

When I’m weaving tales of woe, the last thing I want to be is thirsty. But not being a heavy drinker has its benefits and failures. I would have to explain how I came to use weed and liquor in the first place and unless you were in New Orleans at the Pharmacy Museum, you’d never know.

So it stands to reason that if the weather is cold outside, I want to get warm. And the best way to do that is with drink and a fine Indica Strain. I want couchlock. I want to feel like a warm cashmere blanket is bathing my bones in thick heat. There is much to be said for this feeling and it is all good.

The Difficulty of Winter Walking is more than a metaphor; it is the name of this cocktail:

The Difficulty of Winter Walking

Warren Bobrow with DOWW

Ingredients:

  • 2 oz. Cannabis Infused Aged Jamaican Rum (I used OG Kush-decarbed at 240 degrees for 45 minutes- for my Cannabis, then infused for a period of time).

For the rum element, I like my rum to be funky from the use of a Dunder. What is a Dunder? It’s a wild yeast that lives in the dunder or muck pit. Sort of like a sourdough only much funkier. No way do you ever want to see one. But the rum? It’s salubrious!

  • 4 oz. Grilled Pineapple Juice- Grill slices of Pineapple on a grill and cool, then juice. Charred is great!
  • ½ oz. Freshly Squeezed Lemon Juice
  • ½ oz. Raw Honey Simple Syrup
  • 2 oz. Sparkling Water
  • Pinch of Sea Salt, like Maldon (flaky)
  • Coconut Water Ice — just like it sounds: freeze a tray of coconut water into ice. Do it now!
  • Angostura Bitters

Prep:

To a Collins Glass: Add the Coconut Water Ice. Add the OG Kush infused Jamaican Rum to a mixing glass with the 2-3 cubes of regular ice- save the coconut water ice for the cocktail. Add the Grilled Pineapple Juice. Add the Lemon Juice. Add the Raw Honey Simple syrup (1 cup raw honey to 1 cup of hot, not boiling, water. let cool.). Stir until chilled. Add the Coconut water ice to the Collins Glasses. Top with your mixture of rum, pineapple and honey/lemon juices. Finish with a splash of Sparkling Water and the Angostura Bitters. Top with a puff of Sea Salt and serve.

Now, for my next trick…

Here’s a punch I named after my most favorite bar in Miami Beach, (so far anyhow): The Broken Shaker.

The back story is my family owned a home on Hibiscus Island in Miami Beach. And it was a grand Spanish style home that sprawled over several acres of land, which is a lot for anyplace in this area. The Broken Shaker is located in the Freehand Hotel and the designer of the original property designed my grandparent’s home. It’s uncanny for me to enter this hotel/hostel because from the moment that I entered the door of the Broken Shaker Bar, I felt right at home. I’ll name this punch after the name of my grandparent’s home: Shangri-La.

Shangri-La Punch. The tour boats still go in front of the mansion today saying it was the home of the founder of Geritol and Serutan. But no more. Too bad, but time goes on.

The use of Fruitations Tangerine Soda Syrup is brilliant because the second you open the top, the punch is absolute perfection because of the utter quality of the ingredients.

Shangri-La/Broken Shaker-style-Roasted Fruit and Rum Punch

  • 1 bottle Jamaican Rum infused with the strain of your choice
  • 4 bananas
  • 2 pineapple
  • 4 pink grapefruit
  • 1 orange
  • 1 bottle Fruitations Tangerine Soda and Cocktail Syrup
  • 1 Bottle Seltzer water
  • Angostura Bitters
  • Couple pinches of sea salt, like Maldon
  • Fresh Thyme

Prep:

Pre-heat an oven to 350.

On a silicone oven proof tray, add slices of the bananas, pink grapefruit slices, the pineapple (peeled and cored and sliced) and the orange. Roast for 30 minutes, let cool and then muddle into a punch bowl, try to get as much juice into the punch as you are able. Augment when necessary with freshly squeezed juices (they don’t appear in the recipe- so add as needed, depending on how many you are serving)

Add the Fruitations Tangerine Soda and Cocktail Syrup. Add the Seltzer and the Angostura Bitters. Top with the sea salt and a bit of fresh thyme- no wood. It’s bitter!

Never more than one per hour please!

– See more at: http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/#sthash.zSFlGsfd.dpuf

http://thefreshtoast.com/drink/wrap-yourself-in-the-warmth-of-these-cannabis-cocktails/

Winter Rum Drinks

Homemade Hot Buttered Rum for the Holidays

Very few spirits offer the diversity of rum. Rum can be served in a variety of ways. Hot, cold and at room temperature without diminishing the flavor or potency! Some of my most favorite methods of serving rum drinks during the holidays in a hand held form. A hot toddy for instance is the perfect way to introduce your guests to the pleasures of rum. If they are not careful, a hot toddy will also introduce them to a pillow faster than you can say sleepy-time!

Some toddy-style cocktails that speak of the season…

The Apple Rum Bake

Prepared to get baked after drinking a couple of these hot cocktails

Ingredients:

Calvados
Dark Rum
Hot spiced tea
Butter

Preparation:

Heat a pot of spiced Indian tea
For two blisteringly strong drinks:
Add: 6 oz. of Rum to the pot of spiced tea along with 2 oz of Calvados
Pour into pre-heated mugs and top with a pat of sweet butter
Sip to la la land.

Enjoy these boozy concoctions!

The Peppermint Dream Cocktail

Peppermint, hot chocolate and rum are one of these cocktails. There are three different kinds of chocolate, dark, sweet and white. Melted into your cup with the addition of peppermint oil and dark rum, your guests won’t know why they are floating on a cloud before the evening is over. Freshly whipped cream (never that stuff in a can) propels this hot toddy into dessert infamy.
Ingredients for a large punch bowl of relaxation:

Ingredients:

3 different types of melted chocolate (white, dark bitter and sweet) enough for 12 cups
1 teaspoon of concentrated peppermint oil
1 bottle of dark rum (Barbados or Jamaican come to mind)
4 cups of the 1/2 condensed milk, 1/2 whole milk mixture

Process:

Warmed sweetened condensed milk & regular milk in 50/50 proportions
Melt chocolate and add warmed milk mixture to thin out for your mug of goodness
Add 2 oz. of dark rum to each mug
Stir with a peppermint stick

The Sailor’s Dilemma

The next drink is savory in nature. It involves Beef Bullion. You serve this toddy as a welcoming tot by the front door of your home.

Ingredients:

1 Gallon of strong beef bullion in a brightly polished copper pot set over a flame
1 bottle of dark rum
½ bottle of overproof rum (140 proof)
Freshly cracked pepper

Process:

Combine ingredients and gently heat to just below a simmer

Sip VERY carefully….

The Red Shirt Cocktail

The next drink is perfect for enjoying amongst your friends… I use maple syrup, dark rum, seltzer and Sweet Vermouth.

Ingredients for two rather stiff slurps

Amber Rum- Find a Rhum Agricole from Martinique
Grade B Maple Syrup (DARK Amber)
Sweet Vermouth like Carpano Antica or Atsby “Armadillo Cake” Vermouth
Large cubes of ice 3×3
Bitter End Curry Bitters

Preparation:

To a Boston Shaker, fill ¾ with ice
Add:
4 Tablespoons of the Grade B Syrup
Add 4 oz. Rhum Agricole
Add 1 oz. Sweet Vermouth
Shake Shake Shake shake
Strain over the 3×3 ice cubes in a rocks glass
Add 2 drops of the Bitter End Curry Bitters over the top

http://drinkwire.liquor.com/post/winter-rum-drinks#gs.NWwqa14

Craft Cocktail Compendium!!

My latest book, Craft Cocktail Compendium !! 

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.

https://www.quartoknows.com/books/9781592337620/The-Craft-Cocktail-Compendium.html

 

Underneath Bell’s Crossing

Tools of the trade for a classic old fashion cocktail.

I was playing around with flavors the other day and coffee seemed to resonate more clearly than ever. Maybe it was the recent cold snap, or perhaps it was my palate calling out for deeper (read: more intense) flavors. That’s where Death Wish Coffee comes into play. They say that it’s the world’s strongest coffee and I tend to agree with them, as long as I control the brewing method. You see, I’m pretty picky when it comes to strong. I like to do coffee in either a French press or as a pour-over. Never do I use an automatic machine.

It’s pretty hard to mess up coffee when it is well roasted and Death Wish seems to have their roasting expertise down to a minute science.

Instead of the pricey Arabica beans, they have chosen the rougher- and more caffeinated Robusta beans. OK, before you get your underwear all in a bunch, it just happens to be that Robusta coffee is excellent in craft cocktails. Especially when they are treated to a long, cold infusion.

For this is why I do what I do. I love to play around with flavors and Death Wish Coffee makes it easy on me.

I’m pretty well known for simplicity in my craft cocktails. This one is no different with only three ingredients plus bitters. That should satisfy even the most hard pressed for time bartender/mixologist. Because if you are ten deep at the bar on any given Saturday night, let me tell you from my own experience that fewer ingredients make a happier bartender!

This cocktail, a take on the classic Manhattan involves a rum that is near and dear to my heart. I use Mezan XO because of the anything but sweet- funky, slightly smoky (bourbon oak cask aged) demeanor. The XO is a combination of rums from four different Jamaican distilleries. The part of the story that speaks most clearly to me involves the rum from Long Pond. Its distinctive flavor stands out as authentic, untouched rum. No caramel, no added sugar, no glycerin, no chill-filtering. Ah, the good stuff.

So I took a healthy portion of the Jamaica XO and added it to a 24-hour infusion of the Death Wish Coffee (It’s usually called cold brewed, I call it slightly insane) and added to a bit of my favorite for a Manhattan of this demeanor, Carpano Antica Sweet Vermouth. There is a smoky unctuous quality about Carpano. Perhaps it is the historic recipes that dates back to the 1700’s. I’m not sure- but they did say that Vermouth was originally invented against head lice and stomach worms so it couldn’t hurt you if you use it with rum and coffee.

Underneath Bell’s Crossing

Ingredients:

2 oz. Mezan XO Rum
2 oz. Cold Brewed Death Wish Coffee
2 oz. Carpano Antica Sweet Vermouth
1 cocktail cherry – better be home cured
3to 5 shakes Chocolate Mole Bitters
Prep:

Pre-chill double old fashioned glass with ice and water
To a cocktail mixing glass filled ¼ with ice
Add the Mezan XO Rum
Add the Death Wish Coffee- cold brewed
Add the Carpano Antica
Add the Chocolate Mole’ Bitters
Stir 30-40 times
Taste with a straw discreetly; add more bitters as necessary
Strain into pre-chilled glass over fresh ice.
Add cherry
Serve!
– See more at: http://drinkwire.liquor.com/post/underneath-bells-crossing#gs.=uQeCPY – Read more at: http://scl.io/dJXQx7X3#gs.=uQeCPY

http://drinkwire.liquor.com/post/underneath-bells-crossing#gs.=uQeCPY

The Best Recipes With Blueberry Strain –

tomato juice with shrimp and cherry tomato

Warren Bobrow is a famous marijuana enthusiast and mixologist. These are the two passions of his life, and their mix can only result in something wonderful. His favorite art of spirited drinks is now shown in a cocktail book that contains dozens of recipes. These marijuana-infused drinks impress the audience with their diversity and delicious taste.

His book Cannabis Cocktails, Mocktails & Tonics also contains useful information about the history of the pharmacists of the old times using cannabis-infused tinctures and drinks to treat their patients. In addition, the introduction of the book describes various ways of infusing alcohol, preparing tonics and tinctures to use them in the future for the delicious recipes in the book.

At first, Warren Bobrow creates a large variety of tinctures, oils, milk, and syrups that allow the mixologist to bring the art of cocktail-making to the new levels. For a long time, the man has been trying to find the ideal balance between alcohol and weed.

If you have ever wanted to make a cannabis-infused cocktail, add THC to your Bloody Mary, you simply have to read this book for some knowledge and inspiration.

If you wonder what cannabis strain to use for these drinks, we can recommend you to experiment a little and try to use the Blueberry strain. As all indica-dominant hybrid strains, this one will provide you with the necessary relaxation and happiness. This strain adds both sweetness and exotic notes to your marijuana beverage.
A Bloody Good Remedy
Ingredients:

180 ml chilled tomato-clam mixer (such as Clamato)
10 ml (2 teaspoons) of cannabis tincture
garnishes (the usual variants include olives, fresh chiles, celery sticks, etc.)
Have you ever tried the famous Bloody Mary before? If it is your favorite drink, we recommend you to read another recipe of Mr. Bobrow that adds a bit of spice to this drink. A Bloody Good Remedy has one special quality that will surprise you—the drink has no alcohol in it. Besides, it is just lightly medicated, so you do not have to worry about overwhelming effects.

You simply have to fill a glass with a lot of ice, pour the tomato-clam mixture into the glass, and add some tincture that you have at home. This recipe allows you to experiment with garnishes—be as creative as you like. Besides, you can add a few blueberries or grapes as a garnish instead of using a berry-flavoured tincture. The combination may seem strange at first, but it is something new for you to try.

All drinks in this book are elegant and full of nuances that can help you understand the mixology a little better. Besides, each one of them, from the simple coffee to complex alcohol drinks, has its own author notes that are full of useful information and present the drink in an ideal way.

– See more at: http://drinkwire.liquor.com/post/warren-bobrows-mixology-workshop-the-best-recipes-with-blueberry-strain#gs.=uQeCPY – Read more at: http://scl.io/ySb1lwlf#gs.=uQeCPY