1 oz. STROH 80 (STROH 160 PROOF)
1 oz. Pickett’s Ginger Beer Syrup
4 oz. Plain Seltzer
2 drops Bitter Truth Chocolate Bitters
2 drops Bitter End Jamaican Jerk Bitters
2 drops Fee Brothers Chocolate Bitters
garnish of orange zest
In a Mixing glass filled 3/4 with ice
Add the STROH 80 (STROH 160 PROOF)
Add the Ginger Syrup
Stir to combine
Strain into a Burgundy Glass with a few large cubes of hand-cut ice
Add the Seltzer
Add the bitters
Twist the orange zest over the top
All through the year, they were there to pack you a bowl when you needed them most. So, now that this season of generosity has rolled around, show your best pothead pals how much they mean to you with these gifts designed to put the merry in marijuana!
1. AnnaBís Purse
An AnnaBis bag is the ultimate in elegance for the sleek and stylish stoner gal in your life. The up-and-coming brand’s newest line takes inspiration from some of pop culture’s most beloved cannabis queens, and earns its laurels with stunning design and fabrication. As always, AnnaBis purses prove that dank and discreet don’t have to be mutually exclusive, stowing your stash and its scent safely away.
This holiday season, give a greeting that’s higher than Hallmark, and say it with a Kush Kard! They contain what every festive friend wants — wit and weed! You just slip in a joint rolled with your special someone’s preferred strain, and voila! Holiday cheer is as good as guaranteed. It’s the perfect present for any cannabis enthusiast!
3. Coaching Session with Molly
Everyone has that one stellar stoner friend who is astoundingly still single despite being basically the best. This year, why don’t you gift that good catch a coaching package with Molly Peckler of Highly Devoted? Molly knows that cannabis comes into play with compatibility, and gives the dankest dating advice to help potheads find the partners they desire and deserve! Get a free consult just for filling out the form on her site.
4. Cannabis Cocktails, Mocktails and Tonics by Warren Bobrow.
Cannabis Cocktails, Mocktails and Tonics by Warren Bobrow is a great gift for any aspiring ganja gourmand! Whether your friend is new to bartending or a seasoned expert, the marijuana infusions in this must-have volume are sure to take their mixological adventures to new heights! You never know, you might even end up reaping the benefits of these irresistible recipes yourself!
5. Binske Chocolate
If you think an ethical edible would be just the right thing to show your friend you care, well, it doesn’t get any better than Binske. These chocolate champions are fair to their farmers, kind to the community, and provide a product that tastes like a little piece of pot-infused heaven. They’re available now in Colorado, but look out for their fruit leathers coming soon, as well!
6. City Sessions Denver Tour
Maybe this year you want to skip the stuff and give the gift of experience. In that case, the City Sessions Denver tour is our top suggestion! If you know a smart stoner who seems curious about the story behind their bud, you can give them this awesome opportunity to tour an extraction lab or grow house and learn a lot about pot. Tag along with them, and you’re sure to make meaningful memories!
7. Hmbldt vape pen
7. A Hmbldt vape pen is the perfect present for your health-conscious loved one who isn’t necessarily looking to get high. A dose from this delightful vape pen offers all of the sense-soothing benefits of bud without the cognitive effects that can sometimes come with cannabis. Time Magazine even called the device one of the 25 Best Inventions of 2016, suggesting that cannabis could replace both over-the-counter and prescription medication for some.
8. Custom 24K Gold Joint
LA’s most discerning cannabis connoisseurs (with the necessary medical credentials) know that Rose Collective rolls the classiest jays. So, the next time you’re in need of a host present for a holiday soiree, why don’t you skip the obligatory bottle of wine and go for one of their famed 24-karat gold leaf custom rolls? Select a strain that suits the mood of the event, and spread the joy of the season to all of your fellow revelers. You can even add to the effect by slipping it in a Kush Kard for safekeeping!
Authors talk butter, cannabis cocktails in Woodstock
This week the Golden Notebook bookstore, 29 Tinker Street, Woodstock, brings us two gastro-literary events.
The first, at 4 p.m. Saturday, December 3 at the bookstore features Award-winning food writer and chef Elaine Khosrova reading from and discussing her book “Butter: A Rich History.” From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food, she tells us. She includes the essential collection of carefully developed core butter recipes, from beurre manie and croissants to pate brisee and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home — no churning necessary.
Then, in what may be a perfect complement to the Butter event, Warren Bobrow brings us Cannabis Cocktails, Mocktails & Tonics, this one at 6 p.m. Saturday, December 3 at the Golden Notebook.
Bobrow is the creator of the blog cocktailwhisperer.com, and he’ll teach you how to create your own cannabis infused cocktails. He insists that combining cannabis and cocktails is a hot new trend and he’ll show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. He’ll urge you to ‘look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups.’ Bobrow is the author of Apothecary Cocktails, Whiskey Cocktails and Bitters and Shrub Syrup Cocktails. He has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show.
The Wild Ginger Brewing Company approached me through their PR wanting me to review their new line of alcoholic craft soda. It’s not my usual topic, I try to stick to craft spirits, the craft soda business is much different. It’s more akin to craft beer. I don’t write about beer at all. It’s just another language!
Imagine my surprise and delight when four ‘hard’ sodas of various alcohol by volume from 4 – 5% arrived at my door. I love craft soda, the kind without alcohol… it used to be one of my topics a while back. Anyhow this lineup of colorfully cartooned cans were waiting to be tasted. With the craft beer boom, top quality beers are being canned in colorful, artist attended vessels. These are no exception with a funky sense about them.
The first one that I opened was the Wild Root Original. Smacking of herbs and good old fashioned Root Beer goodness, this is as close to what I remember from my boyhood, when my father would put some of his Haig and Haig in my root beer to keep me quiet. It was a good representation of the buzz anyhow. I remember it all these years later in a sip. And what a delicious sip it is. The Wild Root is chock full of spice as well. It’s brilliant with large ice and fine bourbon whiskey- like the Barrell Bourbon #010 version that should be out any day now. It’s that good.
The Wild Sit Russ Original.. with a snarling dog on that brightly festooned label was my least likely to enjoy, yet one of the ones that tastes the most true to form. The label reads alcoholic citrus soda, there’s that snarling dog and all I can think about is Mezan XO Rum. Smacking of herbs, spices, an element of tonic from the citrus oils- this wild soda is screaming for funky, dunder laden rum that only can come from Jamaica. No other place in the world makes rum like this and no other soda should taste quite the same. I don’t always recommend mixers with this rum, but the Wild Sit Russ Original (who was Wild Sit Russ I wonder, oh, no matter) it’s good soda. Great with Mezan Rum.
The Wild Docta’ Original Rock and Rye is way too sweet for me, but with that said I mixed some really amazing barrel aged Rum from Barrell Whiskey with a splash of this ‘rock and rye’ type soda. It dried out the sweetness immediately. It’s more of a millennials drink than I’d like to admit. They’d love it to no end. With that Barrell Rum, it’s so far over the top that I’m heading for a Hemingway Daiquiri right now. I’m not a big sugar in drinks fan.. Mark my words on that.
The Wild Ginger Original Ginger Beer – Alcoholic, like the other three soda pops is a thing of rare beauty. There is an underlying element of spice that swirls around my tongue. It’s a bit sharp, but the bubble spins in an undulation that is gratifying and bold in every spin around my mouth. There is alcohol in there, you cannot miss it. This element warms as quickly as it pours down my throat. I’m charmed immediately and my palate calls out for something to deepen the spice element of the slurp. I chose a bottle of the Mezan Guyana Rum. This rum, distilled at the Diamond Distillery is a thing of rare beauty. The Ginger Beer mimics the funky elements of the Guyana Rum, the smoke and char from the barrels and the sweetness from long aging in hot climes. To mix this rum would normally be a sacrilege, but I have good feelings about this alcoholic soda. Try it. Let me know.
In conclusion, all good stuff, probably too good for the marketplace. The funky can art is creative. It’s a Millennial product. Flashy. Bold. The soda is pretty darned good; I’d like to say that they will be used as a mixer. A fine mixer at that. Best of luck to them! Cheers!
Noted mixologist and marijuana enthusiast Warren Bobrow has combined his two passions into one fantastic book that’s sure to be a fixture on the shelves of hedonistic cannaphiles everywhere. Cannabis Cocktails, Mocktails & Tonicscontains 75 recipes for all types of fantastic drinks subtly infused with THC. Beyond his classy options for inebriation, Bobrow shares considerable knowledge on the origins of healing tonics and how alcohol-based cannabis tinctures were once a vital ingredient in the apothecarist’s pantry.
Chapters include basic instruction on infusing alcohol, preparing tonics, shrubs and tinctures, and then using these base ingredients to infuse afternoon liveners, after dinner drinks, warming beverages to chase away the chill and cooling beverages to soothe the brow. If you’ve ever wanted to learn how to infuse cannabis into absinthe, make marijuana simple syrup or add THC to a cocktail cherry, look no further than this indispensable volume.
Creating a diverse supply of cannabis-infused milks, tinctures, oils, syrups and shrubs allows a mixologist to add a new dimension to craft cocktails, which Bobrow describes as “an alternative means for dispensing the medicine that’s incredibly intriguing.” In-depth instructions on infusing cannabis into various types of liquors emphasize safety in preparation and while imbibing. Plenty of mocktail recipes for different types of THC-infused drinks offer opportunities for those seeking an alternative method of inebriation to completely substitute cannabis for alcohol.
“Less is more,” Bobrow cautions, relating tales of his own overwhelming experiences that led him to cut back the levels of alcohol in this collection of drink recipes, aimed at finding a harmonious balance between bud and booze. Bobrow’s foolproof tip for a come-down cocktail involves a “glass of freshly squeezed lemon juice and chewing three peppercorns,” which helped him feel much better after an enhanced evening at Disneyland went way too far up “Space Mountain.”
Some cannabis cocktails use a tincture to deliver the right THC dose.An authority on cocktail history, legend and lore, Bobrow explained, “as I started experimenting with bitters, I realized you can add balance and depth to a craft cocktail and have it be healing at the same time.” Aromatic bitters were traditionally used to treat an upset stomach, and their curative qualities pair well with cannabis.
A “shrub” is a fruit-infused syrup made by combining fresh berries or preserves with some type of vinegar and sugar to preserve seasonal flavors and incorporate them into cocktails. Bobrow’s Quick Strawberry-Balsamic Cannabis Shrub steeps ground, activated cannabis with strawberry preserves and white balsamic vinegar to create a sweet sensi syrup for use in drinks like Dr. Bamford’s Mystery Mocktail, a concoction of shrub, seltzer, bitters and mint described as a “sophisticated and refreshing warm weather apertif.”
Cannabis-infused milks find their way into a variety of coffee drinks, while a THC-infused maple syrup adds psychedelic sweetness to a Maple Syrup Sazerac, and cannacoconut oil adds a sweet sensi note to Bobrow’s version of a mimosa, dubbed “If It Keeps on Rainin’, Levee’s Goin’ To Break.”
Each drink is elegant, idiosyncratic and full of subtle nuances, with every consideration taken into account, such as the size, shape and flavor of the ice cubes, as well as the shape of the glass holding your tasty beverage. Marijuana mixology is indeed an elevated art form, one that comes with ice made of coconut water, smoked ice cubes, spritzes of THC-infused absinthe and cannabis-infused cask-aged blended Scotch whiskey topped with a greenish cocktail cherry, garnished with a pot leaf.
Welcome to connoisseurship on a whole new level.
The marijuana mixologist favors not only handmade craft liquors from small producers using organic ingredients, but also the finest cannabis flowers.
“You don’t want to use schwag weed to make your infusions,” Bobrow explained. “You want to use the very best things you have at your disposal.”
Preferring skunky, citrusy OG Kush, Blue Dream and Pineapple Kush, Bobrow says that beer hops and cannabis are so closely related that “there’s no reason why you can’t use them interchangeably.”
A dedicated cannabis enthusiast and hardcore Deadhead, Bobrow isn’t worried about damaging his reputation in the mainstream mixology world. To the contrary, he’s excited to be able to embrace his passion and finally do what he truly loves.
“I’d much rather sit and smoke a little grass than drink any day,” Bobrow said. “When you do what you love, you won’t work a day in your life.”
When you get home from a day of hard work (or not), reward yourself with the exquisite experience of a perfectly crafted cocktail enhanced with just the right amount of cannabis. Bobrow recommends pacing yourself and drinking no more than one cocktail per hour, since the point is to balance the cannabis and alcohol, not to go overboard.
The Dramatis Personae is my cocktail whisperer’s riff on the Vieux Carré, the classic New Orleans cocktail. My version calls for belly-friendly Creole bitters and uses calvados, or apple brandy, in place of cognac. Sound like an unusual cast of characters? It gets better. Enter a spritz of infused absinthe, stage right. Finish the Dramatis Personae by pouring a little infused absinthe into an atomizer or spray bottle and topping the drink with just a whiff of the medicated spirit. When you’re infusing your absinthe, try an Indica strain like Mr. Nice. It’s earthy and sweet, with pungent aromatics that enhance the aniseed and herbal notes in the absinthe.—Warren Bobrow
This is one of the most impressive books we have seen in a while. Aesthetically pleasing, concise, informational and fun are just a few words I would use to describe Cannabis Cocktails, Mocktails & Tonics. There is so much knowledge in this blue and red book about drinks. Author Warren Bobrow is clearly an expert, and he provides the reader with information to help enhance their cannabis consumption in a really good way.
First of all, why alcohol? Well, for those of you who don’t know, alcohol works well as a solvent, breaking down the available cannabinoids in the plant matter to allow for better absorption into your system. Alcohol is inexpensive, and when used correctly, creates a mostly healthful drink prepared with ingredients that all work together in a positive way.
Now, you might think that combining alcohol and cannabis would be dangerous — and it can be, so remembering “everything in moderation” is very helpful here. Bobrow gives plenty of warning about the dangers of over-medicating with the combination, and encourages everyone to sip slowly and listen to your body. These drinks of art were crafted to help you feel better — not worse.
There are 75 recipes in this book meant to guide you through your day, such as morning cocktails intended to light you up instead of weigh you down, and afternoon cocktails to chill out with. Many of the recipes can be made without the alcohol if that’s a worry for you, and the recipes generally call for only a small amount of alcohol. Bobrow gives a list of strains, flavor profiles and what alcohol they taste best with, as well as what time of day to enjoy them. The recipes to make the infusions that go into the drinks are simple with clear instruction, and they range from tinctures and simple syrups to coconut creams.
The health benefits that lie in each drink are deeper than just cannabis. Cannabis Cocktails, Mocktails and Tonics made me view the way I ingest cannabis differently. The recipes are sophisticated, bold and definitely worth your time.
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
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
3-5 shakes Chocolate Mole’ Bitters
Pre-chill double old fashioned glass with ice and water
You see, although Mr. Trump’s New Jersey electorate lost to the Democrats, the resentment towards the overall losing party has never been so clear. Through winning, there is loss. Through loss, there is winning. Perhaps this will act as a metaphor for the next election. Today, I’m voting for cocktails …the Cocktail Party!
Need help sleeping tonight? Try this Manhattan-style cocktail.
1 oz. cold brew coffee
1 oz. Panamanian rum
1 oz. Carpano Antica sweet vermouth or Dolin for a drier approach
orange zest — cut with a knife, never a peeler — pinched and flamed over the top
Regan’s bitters infused with THC
either a coupe or a rocks glass
To a cocktail mixing glass: Add one or two large cubes of ice. Add the cold brew. Add the Panamanian rum. Add the Carpano Antica. Stir. Season with Regan’s orange bitters, THC infused (note: I used ¼ oz. high grade cannabis- infused for 1 month in a bottle of Regan’s, strained). Taste. Strain into a coupe or rocks glass (if you use a rocks glass, only one or two cubes maximum!). Pinch and flame the orange zest, rub on the rim of the glass and serve.
Welcome to the Visigoths
The last few weeks have been filled with Twitter Flame Wars. It’s your turn to win one (more). This sleepy-tidrink makes light of the rise of the Anti-intellectuals. We know who you are!
2 oz. Mezan XO rum
½ oz. Stroh 160 rum 80% alcohol
4 oz. cane sugar cola
¼ oz. orange liqueur
To a Collins glass filled ¾ with ice: Add the orange liqueur. Top with the Mezan XO. Cover with the cane sugar cola. Float the Stroh 160 on top; ignite with a match. Add a colorful straw. Serve!
A Long Steep Hill
A cocktail to bewilder the palates of your neo-conservative neighbors.
2 oz. bourbon whiskey infused with THC to your strength and taste
To a cocktail shaker filled ¾ with ice: Add the cannabis-infused bourbon whiskey. Add the ginger syrup. Add the Fruitations syrup. Cap and shake hard. Pour over ice in a double Old Fashioned glass. Splash seltzer water over the top. Dot with bitters.
A cocktail to give you hope and dream of change. A take on the gin and juice of yore… and infused with pure THC for your dreams.
3 oz. THC infused Barr Hill gin (the amount and strength of the THC is up to you. I used 14 grams of 25% THC cannabis in a 750ml bottle of raw honey and grain gin)
To a Boston Shaker filled ¾ with ice: Add the THC-infused gin and the juices with the cranberry syrup. Cap and shake hard for 20 seconds. Pour into a pair of coupes. Dot with bitters. Serve.
AKA: Political Discourse Fails…Yet Again
So you want to win an argument?
2 oz. Luxardo maraschino liqueur
1 oz. bourbon whiskey (like Barrell Bourbon) infused with THC of your choice and strength
¼ oz. dry vermouth
1 oz. freshly squeezed grapefruit juice
1 oz. rich simple syrup
Add all the ingredients to a Boston Shaker. Cap and shake hard for 20 seconds or so. Pour into a double Old Fashioned glass with one large cube of ice. Dot with bitters. Serve.
To make a cannabis infusion, add 7 grams — or the dosage recommended by your caregiver—of ground, decarbed cannabis to 250 ml (about 1 cup) of a liquor of your choice in a heat-proof mason jar. Do not seal the jar, it could burst. Place the jar in the top of a double boiler on a hot plate or electric stove top.
(Never, ever use a gas stove or an open flame.) Fill the top of the double boiler with enough water to cover the mason jar halfway.
Simmer lightly at around 160ºF (71°C) for 30 to 60 minutes. Use a digital thermometer to keep an eye on the temperature. Alcohol flames just over 170ºF (77°C), so pay close attention to the job at hand, and don’t go running out for a pizza. Plus, a low heat will keep evaporation to a minimum.
Let the mixture cool, strain it through a fine-mesh strainer lined with cheesecloth, then funnel it back into the empty liquor bottle. Top up the bottle with the remaining un-infused liquor until it’s back to a volume of 750 ml. This ensures that the THC will be dispersed throughout the infusion. Your infusion is now ready to use in your handcrafted cocktails.
Back in the day before we were all born, Mezz Mezzrow was playing jazz clarinet in the normally segregated jazz clubs around the United States. He wasn’t well known, and his history may have escaped all but the most die-hard Jazz aficionados if it wasn’t for one rather large fact.
He was Louis Armstrong’s weed dealer.
In order to properly pay homage to this figure in the Jazz age, who played with Sidney Bechet, (one of my favorite Jazz musicians) I created a cocktail that is featured in my 4th book, Cannabis Cocktails.
The Mezzrole Cocktail
I’m a huge fan of Manhattan-style cocktails; they make great aperitifs. This one is named after Milton “Mezz” Mezzrow, a jazz musician who lived in Harlem in the 1920s. And, as Mezz himself would have known, the term for a well-rolled cannabis cigarette was a “mezzrole”—so I just had to commemorate both man and medicine in this elegant cocktail. It combines cannabis-infused sweet vermouth, handmade cocktail cherries, and quality bourbon into a small, but well-formed, libation that’s deeply healing. When you’re infusing your vermouth, consider choosing a Sativa-Indica hybrid strain called Cherry Pie. It’s redolent of sweet and sour cherries, and it complements the toasty, oaky flavors inherent in the liquors. As for making crushed ice, it’s best to place the ice in a Lewis bag—a heavy canvas bag that’s made for the job—before whacking it with a wooden mallet or rolling pin.
• 4-6 Greenish Cocktail Cherries (we infused Barrell Bourbon with a quantity of Cannabis in an infusion, then soaked Rainier Cherries in the thc infused liquor for a month- hence Greenish Cocktail Cherries)
• 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend
• Handful of crushed ice
• 1 ounce (30 ml) bourbon whiskey
• Aromatic bitters
Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough. And never more than one per hour!