The Travel Joint has teamed up with master mixologist Warren Bobrow to bring you some amazing cannabis infused cocktail recipes leading in to the summer. Bobrow, known as the “Cocktail Whisperer serves as the master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition. He has also published four outstanding books including his new release “Cannabis Cocktails, Mocktails, and Tonics” which is available for purchase here.
“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 (see page 45)
- 1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend (Decarb 1/4 oz (7 grams ) cannabis of your choice at 240 degrees in a turkey roasting bag. If you use a magical butter machine there is no need to grind. If not please grind fine. Cool after 45 minutes. Your cannabis should be dark in color and quite pungent in aroma. Infuse at 160 degrees for an hour. Let cool and bring up to the original level with fresh vermouth)
- 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.
Look for more cannabis infused cocktail recipes from Warren Bobrow coming to The Travel Joint soon.