Tag: Infused Recipe

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Klaus Recipes

Infused Recipe: Beside the Bosphorus

Beside-the-Bosphorus

This drink is made for breakfast. It’s also very effective before lunch, after a meal and just before retiring for the night. It’s not your typical sleep elixir, far from it. But what it does offer is a measure of civility. It’s understood in countries that hold coffee as part of their day-to-day motion, that a cannabis infused “Turkish” coffee would be especially delicious. I think cardamom and anisette notes when I sip Turkish coffee. Now add to the folds of flavor dripping slurps of oily cannabutter. The decarbed cannabis layering flavors of flaky brioche toast and raspberry fruit jam smeared upon the bittersweet quality of the smoky coffee. Turkish coffee is enjoyed around the clock. This unique recipe should be savored instead of slurped, lest you get destroyed. 

Beside the Bosphorus

p. 55 of Cannabis Cocktails, Mocktails and Tonics 

Ingredients: 

  • 1 Teaspoon Demerara Sugar-essential
  • Short pour of Turkish Coffee
  • 1 Teaspoon of Cannabutter made to your own potency, start slow!  

Prep:

  1. Pre-heat Turkish coffee cups – the small ceramic ones, please
  2. Prepare two portions of Turkish coffee to the correct sweetness with the Demerara Sugar – for you and your guest. Note: I prefer mine medium sweet 
  3. Pour the coffee into two small cups and top with a small measure of cannabutter 
  4. Sip thoughtfully 

See more infused recipes here.

Warren Bobrow is the CEO of Klaus Apothicaire, a 6x Author, Chef, Barman, Cannabis Alchemist, Master Mixologist. Some of his cannabis awards include: SXSW Cannabis Disruptor 2018, Berlin Bar Convent-Cannabis, and Moscow Bar Show-Master Class-Rum. He is the author of Cannabis Cocktails, Mocktails, and Tonics, Available in Indie Bookstores, Amazon, Barnes and Noble, Indigo Books. See his cannabis creations on instagram.

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Recipes

Infused Recipe: King’s Road Toastini

Kings-Road-Toastini


It’s getting towards my favorite cocktailian time of the year. We’ve all been under a great deal of stress, me included. Isn’t it time to relax a little bit and take a break?

No one is saying you should drink alcohol to remove your problems. That’s really not the point with cannabis. For starters, I use it for a very specific set of reasons. Some medical and some recreational. It’s that balance in life that makes cannabis my favorite way to relax my mind and get to the art of writing about cannabis.

See? I’m feeling better already. Probably because my morning “wake-and-bake” with a puff or two from holistic, Oregon horticulturist named Green Bodhi has gotten me pretty lit. IG: @GreenBodhi

I want to share that creativity with others.

The fall weather evokes a certain sense of being in a wonderfully languid, pre-sleep mode for weeks on end. The days turn shorter and the night seems to drag into hours rather than mere minutes. The air is chillier too and I want to drink things that warm me up inside before I slip into a dream-state. Cannabis, when infused into things like hot tea and woven with a certain measure of artisan rum – like the ultra-authentic rum brand named Foursquare then sweetened to taste with a touch of homemade simple syrup – (I’m using sugar cane juice, it’s just better for you, no white sugar allowed!)

Then you have something in your grasp that will set your mind to rest and warm your body deeply.

My cocktail – or mocktail should you want it alcohol free – just make an infused syrup instead of a spirit, is pretty easy to make. The hardest part is the cannabis infused dark rum, which – if you have a LEVO2 can do the job of infusion quite easily at no more than 130 degrees F for three hours. Otherwise use the old-fashioned method of using your trusty electric hot plate (never gas stove), double boiler and your spirit of choice. Do the infusion in a well-ventilated place and have a fan running on your worksite at all times. Alcohol fumes run along the floor and you don’t see them, don’t be that person who ignites them by using a gas stove.

King’s Road Toastini

p. 103 of Cannabis Cocktails, Mocktails and Tonics 

Ingredients:

  • 1 Teaspoon Non-Medicated salted butter
  • 2 ounces cannabis infused dark rum
  • 5 ounces strong black tea – I use a smoky Lapsang Souchong
  • 2 ounces of non-medicated simple syrup, or cane sugar syrup

Prep: 

  1. Preheat a mug with boiling water, pour out
  2. Add the butter and the cannabis infused rum
  3. Then top with the strong hot tea or if out at sea in a gale, merely boiling water and lemon juice for scurvy busting grog that possesses a potently bone-warming demeanor…

See more infused recipes here.

Warren Bobrow is the CEO of Klaus Apothicaire, a 6x Author, Chef, Barman, Cannabis Alchemist, Master Mixologist. Some of his cannabis awards include: SXSW Cannabis Disruptor 2018, Berlin Bar Convent-Cannabis, and Moscow Bar Show-Master Class-Rum. He is the author of Cannabis Cocktails, Mocktails, and Tonics, Available in Indie Bookstores, Amazon, Barnes and Noble, Indigo Books. See his cannabis creations on instagram.