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New Mexico’s Landrace Outdoor Cannabis Nurturer: Monica Davalos

As many of my readers know, and for those who don’t, I’m currently working on a couple of projects in New Mexico. For the past few months, I’ve been working with a New Mexico based, craft cannabis company, which let to my completely life-changing experience of sourcing some of the finest cannabis in the land. This friends, would be in New Mexico and this is in my humble opinion. And what has happened to me is striking in the respect to the local terroir and overall history of the plant and what she has taught me about life and good health.

Through the magic of social media, a collaborative effort was born and my path to New Mexico only deepened with a correspondence with Monica Davalos, who is very intent on craft cannabis, outdoor grown- using landrace strains…. She’s doing something outside of the norm (indoor grow, multiple times) and in Monica’s life, she grows once per year without chemicals or pesticides. In the high desert!

New Mexico!

Nearly everything I’ve tasted that has been grown outside with nearly zero humidity has opened my eyes to that false axiom (again, my opinion) of chasing the higher and higher levels of THC as a merit of quality. NO, this is not so! Quality in my opinion is not high THC, it’s the history lessons, The landrace strains, low THC, medicinal cannabis. The stuff I require for my medical use… These are history lessons from the past, grown in the wild outdoors, under the sun with miniscule amounts of rain… In the wine world we call it dry farming with cover crops. What Monica has achieved is in this regard to terroir? Dry farming with cover crops? It is truly the taste of the place.

And it’s the natural way!

But what caught my attention is Monica’s dream of making her own temple ball hash.

Frenchy would be proud.

cannabis world news interviews mage of cannabis plants in a field with the sun just setting, throwing golden beams doen across the plants

Warren Bobrow: Please tell me about yourself. Where are you from? Where do you live now? Do you travel to other places?

Monica Davalos: My Name is Monica Davalos, I am a fifth generation native New Mexican. I was born and raised here in Bent NM. I am the fifth generation owner of our family farm where I have been lucky enough to start my cannabis grow. I travel, however, not as often as I used to. I am usually occupied with the farm.

WB: Tell me what you’re working on right now.

MD: At the moment I have just finished harvesting. The future is wide open for me. Recreational cannabis is still in its infancy. With the amount of acreage and plenty of water I have space to expand on ventures. That being said, my passion is to keep the natural integrity of cannabis in all forms. I am starting to explore old school ways of using and producing cannabis i.e., temple balls, growing only landrace strains from our region, outdoor growing seasonally, chemical and pesticide free.

WB: What are your six and twelve month goals?

MD: To Keep expanding, Taking on new projects and creating new products…the goal is to make cannabis a viable and socially acceptable product. More so than alcohol, tobacco, and Big Pharma

cannabis world news interviews image of cannabis plant in field of grass

WB: What obstacles do you face?

MD: Being a woman growing in this industry, Finding people that hold the same values and passions as I do about cannabis, overcoming the cannabis stigma

WB: How do you anticipate removing them?

MD: In this industry I believe it will be much easier for women to excel. It’s starting to get better and better. I have and continue to find people in the cannabis community that want and do uphold the same work ethic and curiosity as I do. I believe patience is on my side.

WB: Tell me please about the plant and your experiences with her. What strains are you working with? Why?

MD: This beautiful medical plant has opened me up to new ways of thinking and approaching her. When I started growing to scale, I didn’t want to mass produce on a scale that would dilute the importance and integrity of the plant. As I write this NM has a long way to go as far as educating our cannabis community in all faucets of her wonders. NM still bases cannabis values on high THC levels and the quick “high” if you will. I would like to see us grow our tastes that include the whole expression of the flower. From the terpenes to the last flavor of the exhale. I also didn’t want to grow indoor; I do realize this is a touchy subject. But because of the area I farm it would be a waste not allowing the plant to express the full terroir… the sun, high desert mountain air, fresh water, beautiful soil,….it would be a disgrace!!!

As I mentioned I love the landrace strains. Acapulco Gold has been my go to since I started growing, I will be adding on some Sinaloa and Oaxaca. I also experienced landrace strains have better genetics and are healthier and more stable for growing in the high desert.

WB: Please tell me about food. What do you like to eat? Do you cook? Where do your recipes come from?

MD: As a Latina I’m all about food. It’s how we love. Of course I love all the Southwestern NM food. I was raised on it. On the regular I stick to pretty basic veggies, fruits and meats. I’m a busy human so I have to make sure I am healthy and stay that way. But when I want something more I love great home cooked meals, elegant French dinner, Hearty Italian, Thai is also a favorite…GEEZ I could go on and on.

WB: What is your passion?

MD: Keeping it artisanal and simple…boutique style. I’m sure you’ve noticed when products are made on a big scale the quality is compromised. Only the best wines, cigars, truffles, pasta, breads etc. are simple and in small batches. All the top shelf ingredients go into a top shelf product. And they are rare…but it’s all worth the work and wait. The end product is the PASSION…the taste, the smell, the sight, the feel…

Thank you for the questions, it was a joy answering them, M.

WB: My thanks to you, Monica, for teaching us something new about your passion for the plant and a little about you too.

Photos Credit: Monica Davalos 

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Clean Buzz Technologies: A Clean Bowl Is Possible

While attending the Revelry Buyers Club Event in Hudson a couple months ago, I stumbled upon a very interesting pipe. Inside the carefully polished aluminum shell there appeared to be a thimble shaped insert containing ceramic balls. These balls as it turn out form the basis of the pipe… A very unique one that has a “limited” life span. What does that mean? It means that you change out the bowl every fifteen or do uses to remove all the tar. Again, what does it do? The interior of the bowl, shielded by a screen, contains tiny ceramic balls. They trap the tar and let the terpenes draw through. Would you drink wine out of a dirty glass, or rum? Or anything for that matter? And what about your usual pipe or joint? What filters out that gunk that collects on the front of your teeth? Nothing!

Until this pipe found a path to my hands. And my teeth.. and my lungs.

What an invention! The Clean Buzz Pipe has my vote!

And if you reorder, there is a nice discount. After a couple times, the pipe is virtually free!

I love it!

cannabis world news interviews image of red metal cannabis pipe

Warren Bobrow: Please tell me about yourself. Where are you from? Now?

Mark McWilliams: I grew up in New Hampshire skiing on “boiler plate”, and after high school, went to Northeastern University and MIT to study Mechanical Engineering and entrepreneurship. I worked in aerospace for a decade in San Diego and worked on some very cool defense technologies that became mainstream in the late ‘90’s and early 2000’s. Then I found an opportunity to co/found a medical device design firm, followed by three more medical device companies pursuing different products and technologies. Two doubles, a base hit and a strike-out.

WB: What brought you to the cannabis industry?

MM:  Knee pain. I began with the treatments available in the ‘90’s and then started taking Vioxx until the COX2 inhibitors were implicated in organ complications and had to stop taking them. What was the remaining option? Opioid’s?? No way.

Those were the early days of medical marijuana, and I thought it was a regulatory gimmick at first, but after I tried it and my pain became much more manageable, I became a believer. That said, I could feel the tar in my lungs and did not like it at all. I tried a bong but that did nothing to remove the tar. The last straw for me was cleaning the pipe which clogged quickly and required frequent cleaning. What a nasty mess! Then vaping came along and I got very excited about that development but soon was disappointed because it lacked the potency I needed for my pain.

Those experiences got me thinking about the problem/opportunity of removing tar from the flower smoke but allowing the desirable terpenes, where flavor and medicinal components are, to pass through to the user without potency degradation.

Filters using various media present an obvious option for tar removal, but they also remove terpenes from the smoke stream, so that technology as a class would not work well in a medicinal use-case were it is desired to selectively trap tars and pass terpenes. Moreover, filters are placed after the combustion chamber and so do not prevent the pipe from getting covered with tar up to the filter, so you’re still cleaning a nasty pipe.

A new technology approach was required and frankly, that took some time to figure out. When the solution came into mind after a couple years of noodling, it seemed obvious, so I had a hunch I was onto something. A few prototypes later, the concept was proven, and an entirely new smoking technology was invented where tar is trapped in a small disposable liner and terpenes pass right through, and pipe cleaning became as simple as popping out a used bowl liner and putting a new liner in place.

WB: Tell me about your company? What do you do that makes you better than your competition?

MM: CleanBuzz is the only flower smoking technology I’m aware of that removes tar from flower smoke and passes desirable terpenes, while also keeping your pipe or bong clean. Clean lungs and clean pipe or bong. Once I had a viable solution, I formed the company to begin test marketing the product and prove the technology met user needs as it had mine.

WB: Why Cannabis? Is this your first foray with the plant? Who designed your marvelous pipe? What about the bowl makes it special? How did you think of this?

MM: I think my long-winded answer above, answers these questions? What makes it special (actually work to remove tar but pass terpenes) is the configuration of the liner in the bowl, the chamber under the screen and the small beads in that chamber. The beads are well separated from each other, so do not act as a filter of the smoke. Instead, the hot smoke passes over the beads which have lots of pores that create an enormous surface area and the tar condenses on the surface but the terpenes remain in the smoke and pass through to the user. Very simple but very effective. It is the differential condensation of the smoke constituents on the beads that does the separation, not a filtration process. This is why you get full potency of the flower, but no tar.

WB: Does your disposable bowl work with temple ball hash?

MM: I don’t know why it would not work for any smoke producing material that has not been rendered in some way.

WB: Do you recommend grinding the flower first before using the bowl?

MM: Yes. I put one gram of ground flower through each liner and collect 200-250mg of tar in each one. Too small of a grind will clog the screen though.

WB: What are your six and twelve month goals?

MM: Break even?

WB: What is your passion?

MM: OMG: passions
Skiing. I skied every season for 55 years until my knees got so bad I couldn’t. One knee replacement done and one to go, then I’ll get out again.

Entrepreneurship: I’ve co-founded 4 companies and invested in and helped over a dozen entrepreneurs advance their technology or product to market. It’s very rewarding to see these products impact lives in positive ways.

Trail Riding: I love the outdoors in SoCal and now that ebikes have become prevalent I can get out to most of the places I want. I’ve done 60 miles of single track this weekend ????

Follow online:

www.cleanbuzztechnologies.com

https://www.etsy.com/listing/1247323572/bundle-cleanbuzz-pipe-system-and-15-pack?click_key=da3931ffa7aebe26cf511e3ac7318ea6241d5d02%3A1247323572&click_sum=fde5316f&ref=related-1

Photo Credits: Courtesy Mark McWilliams 

Clean Buzz Technologies: A Clean Bowl Is Possible
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Raising the spirits: Whisky and the occult

Whisky has long been revered for its taste, but beyond the palate there lies a mysterious past intertwined with the world of the occult

Cocktails | 27 Oct 2023 | By Mark Jennings

https://whiskymag.com/articles/raising-the-spirits-whisky-and-the-occult/

Devilishly good cocktails

“Consulting your local mixologist about a healing cocktail is not far removed from the way in which patients would have approached their local pharmacist in years past.”  Warren Bobrow, Apothecary Cocktails. 

The following cocktails have recommended ingredients but could be made with an alternative brand as preferred.

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5 Questions Articles Skunk Magazine

THE CHALICE: CHRIS LOUIE’S MADE IN XIAOLIN LUXURY PIVOT

Made in Xiaolin.

Years ago, in the late 1980’s when I lived in Charleston, South Carolina, I was gifted a very special tool from my old friend, Jean-Jacques, used for smoking cheeba. He named it the chalice. It was a very simple device, a piece of timber bamboo with a hole in it, where a sandblasting tip had been inserted and sealed with wire and clay for airtightness. You would fill the sandblasting tip with ouid and light it up. Your mouth would rest on one end, the other acted as a carburetor. The hits that the chalice put out were exemplary and potent. I’d never smoked anything like it until a car-ride with Chris Louie on the Upper East Side of Manhattan, when he passed me a glass, curiously filled with concentrated cannabis smoke.

Chris instructed me to drink the smoke, just like you would drink a glass of fine Burgundy, sip gently and deeply. Not too much at a time…. Something I failed to hear, because Chris’ chalice was filled with diamonds. No, not the kind that go on your finger, but concentrated cannabis that had formed these gorgeous little gems. Once heated these gems melted and filled my inexperienced lungs with their secrets.

I coughed and then again. Whatever was going through my head was twisted up, form shifting… Manhattan? Park Avenue?
This is a serious piece of equipment, Chris’s Chalice.

My piece of bamboo was lost to history, yet it remains vibrant in my mind… Chris’s Chalice on the other hand will be in my mind forever, primarily because it’s just limitless what you can do with it. Starting with that car ride… In Chris’s dad’s car.

A priceless experience of a lifetime.

Chris sent me a Chalice and it can be used one of two ways, the first with a 710 cartridge, it screws right in. Or you can use a concentrate. The learning curve is very short, and the quality of the device is sturdily built and very elegant. The gold lip is pure luxury.

cannabis world news interviews cannabis vaporizer against red background

Warren Bobrow: Please tell me what you’re working on in regard to luxury. How do you define a luxury cannabis experience?

Chris Louie: At Made In Xiaolin, we focus on luxury to craft exceptional cannabis journeys. We believe luxury means uncompromised excellence, elegance in presentation, and a superior sensory experience. We’re developing products that appeal to those who seek the finest in cannabis—not just for its effects—but for the complete experience it offers. For example, our 6 gram Capo combines 5 grams of premium flower with 1 gram of rosin, providing a rich, flavorful, and enduring session that’s perfect for aficionados who appreciate the nuances of high-quality cannabis. Additionally, our commitment to personalized customer service, innovation, exclusivity, and sustainability enhances the overall luxury experience. We believe in building strong relationships with our customers by offering personalized service, exclusive events, and educational resources. This approach ensures that our customers not only enjoy our products, but also feel valued and part of a larger community of like-minded individuals.

WB: Why the chalice name? What is the inspiration?

CL: It’s inspired by ideas of celebration and reverence. Historically, chalices are used in ceremonies to signify something precious and communal. For us, it symbolizes an elevated cannabis experience meant to be savored and shared. Our products are designed to capture those senses of specialness and unity that make every session a luxurious ritual.

Our Chalice represents a vessel of enjoyment that elevates the act of consuming cannabis into something more ceremonial and sophisticated. We want our customers to feel that each use is an occasion—a moment to be appreciated and enjoyed to the fullest. This inspiration drives us to create products that not only deliver high quality but also offer a unique and memorable experience.

WB: Tell me about the product. What is it? How is it used?

CL: The Chalice is our innovative vaporizer device that we crafted to provide a unique yet familiar experience for consuming cannabis concentrates. Unlike typical vaporizers, the Chalice features an atomizer with a quartz coil that heats the concentrates into vapor. The vapor is collected in a glass cup—or chalice—which can be removed and “sipped” or “drunk,” much like you would enjoy a fine drink. To enhance the luxurious experience, we’ve added our signature gold detailing that includes a gold rim around the mouth of the glass and adds an extra touch of elegance and sophistication.

Additionally, the Chalice is designed with versatility in mind. The atomizer can be replaced with a pre-filled 510-thread vape cartridge, allowing it to function in the same manner. The vapor from the cartridge fills the glass cup, which can then be consumed in the same sipping or drinking fashion. This dual functionality ensures that the Chalice provides a sophisticated and practical cannabis experience, whether you’re using concentrates or cartridges.

Our focus on creating a user-friendly, yet luxurious device means that the Chalice stands out not only in its functionality, but also in its ability to provide a ritualistic and refined cannabis experience. This innovative design bridges the gap between traditional cannabis consumption and modern vaping technology to make each session special and memorable.

WB: What makes your chalice different from others in this market?

CL: What sets our Chalice apart is that we’re a dedicated cannabis company with deep roots in the industry. We’ve been crafting exceptional cannabis products that deliver unique experiences since 2018, and other companies that offer devices with similar functions aren’t primarily cannabis companies. Our expertise and commitment to excellence ensure that every Chalice stands out and provides a luxurious and unparalleled cannabis experience.

Moreover, our deep understanding of cannabis and our commitment to quality set us apart when we combine our expertise in cannabis with innovative design to create products that truly enhance the enjoyment of cannabis concentrates. The Chalice is not just a vaporizer; it’s a product born from our extensive experience and passion for cannabis, so consumers can be confident that it meets the highest standards of quality, excellence and performance.

WB: What’s next?

CL: We’re going to expand our product line and continue to maintain our commitment to excellence and luxury. We’re developing new and innovative products to elevate the cannabis experience, and we’re increasing our presence in upscale dispensaries with exclusive events to connect with our consumers.

We are also expanding our brand into different states, including New York. We’re also looking to enter the upscale cannabis hospitality sector and create environments where our luxury products can be enjoyed in premium settings. Our goal is to keep setting new standards in the luxury cannabis market by offering products and experiences that captivate and inspire. By constantly pushing the boundaries of what is possible in the cannabis industry, we aim to offer our customers something truly extraordinary while continuing to lead the market in luxury cannabis products.

Thank you… WB

The Chalice: Chris Louie’s Made in Xiaolin Luxury Pivot

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Klaus Launches Infused Frozen Custard in Collaboration with Dutch Bliss


New Mexico Gets First Taste of Award-Winning Innovation: Klaus Cannabis-Infused Frozen Custard by Master Mixologist Warren Bobrow

ALBUQUERQUE, NM (June 28, 2024): Klaus, the innovative ready-to-drink, functional-infused cocktail brand under the Harmony Craft Beverages portfolio, announces the launch of a cannabis-infused frozen custard in New Mexico. This exciting collaboration brings together Klaus’ masterfully crafted cannabis beverages with Dutch Bliss, an artisan frozen dessert producer in the state.


Klaus Mezzrole Frozen Custard: A Spicy Ginger-Forward Delight
Dutch Bliss + Klaus Frozen Custard is a first-of-its-kind treat, offering a refreshing and delicious way to experience cannabis. Created by renowned master mixologist, author, and influencer Warren Bobrow, known for his unique recipes and high-quality ingredients, the Klaus Mezzrole infused frozen custard features a spicy ginger-forward taste profile. It is made with renowned Picketts Ginger Beer, fruit purees from Fierce Fruit, and Bobrow’s signature touch, delivering a flavorful and satisfying experience.


Each 2-ounce container of Klaus Mezzrole Frozen Custard is infused with OG Chem live rosin from Goldfish Farms, a women-owned cannabis farm and rosin extraction company from New Mexico, and contains 25mg THC.


A Collaboration for New Mexico Cannabis Enthusiasts
“We’re thrilled to launch Klaus Mezzrole Frozen Custard in New Mexico through our partnership with Dutch Bliss,” says Evan Eneman, CEO at Harmony Craft Beverages.

“This innovative product is a testament to Klaus’ commitment to pushing boundaries and offering consumers unique and delicious cannabis experiences.”
“Creating a frozen custard has been a dream of mine, and I’m glad that I could make it happen with Klaus,” says Warren Bobrow, Co-Founder of Klaus. “I can’t wait for New Mexicans to try it.”
Dutch Bliss + Klaus Frozen Custard is now available at the following locations in New Mexico.
● Flower and Herbs Market in Albuquerque
● Picuris Smoke Lounge and Casino in Picuris Pueblo (near Taos)
● Endo Dispensary in Santa Fe
For more information about Klaus and its products, please visit drinkklaus.com. Klaus beverages will be back out this summer. Stay tuned for more exciting news and announcements.
About Klaus
Klaus is a ready-to-drink functional beverage brand under the Harmony Craft Beverages portfolio. Created by master mixologist Warren Bobrow, Klaus offers a range of unique and flavorful infused beverages crafted with high-quality ingredients. The brand is committed to providing consumers with delicious and innovative ways to experience cannabis. It is beyond delicious. For more information, visit the Klaus Website and Klaus Instagram page.
About Dutch Bliss
Dutch Bliss is New Mexico’s infused ice cream company. They specialize in artisan craft custards and frozen desserts infused with top shelf rosin. The brand has been around since the launch of recreational cannabis sales in New Mexico with statewide distribution at licensed retailers. Visit the Dutch Bliss Instagram for more information.
About Harmony Craft Beverages
Harmony Craft Beverages is a purpose-driven beverage operating platform dedicated to developing better-for-you wellness brands, with a focus on functional-infused beverages. With a portfolio of award-winning, market-tested, innovative brands, we aim to lead the alternative beverage space by delivering premium-quality beverages that promote health and wellness while redefining the consumer experience. As a full-service beverage platform with innovation and acceleration arms, we support nonalcoholic and functional beverages across the supply chain. We’re more than just a company; we’re a collective committed to fostering human connection through better-for-you beverages. Visit our website and social media channels (Instagram, LinkedIn) for more information.


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Master mixologists reveal the secrets of cannabis drink recipes

The sun is shining, flowers are blooming, and trees are back to swishing their leaves in the wind. It is official: summer is on the way. This means it’s time to fire up the grill and host cherished friends and family. For some, that means blending up some margs, and others may pull out the cannabis drinks.

The easiest way to infuse a gathering is to grab some weed seltzers and call it a day, but some may want to shake up their own craft cocktail for the occasion. There are cannabis bartending bibles available, complete with drink recipes and other valuable knowledge, but there’s also the possibility of creating something new.

Perhaps inspiration is growing in the herb garden this time of year or a luscious fruit at the farmer’s market tempting you to blend new flavors. Whatever the inspiration, maybe it’s time to run with it. Those who are new to mixing up a THC cocktail may be looking around for advice. Well, it’s right here.

Cannabis drink mixing advice from master mixologists

There’s no one better to give advice to newbie cannabis mixologists than the experts. Jamie Evans has authored multiple cannabis drinks cookbooks and contributed to acclaimed food, cannabis, and beverage publications. As for advice for first-timers, she’s all about leaning into the flavor.

“When crafting cannabis mocktails and other infused drinks at home, there’s bound to be an herbaceous taste,” Evans said to GreenState. “Knowing this, a tip that I like to recommend is to not mask the flavor of cannabis but complement it instead. One of the best ways to do this is by incorporating terpene-inspired ingredients often found in cannabis’s aroma and flavor profiles.”

make cannabis drinks
Jamie Evans // Photo by Monica Lo

Over the years, many edible brands and infusion recipes have worked to hide the weed flavor as if it were off-putting. Evans and many others in the weed community have shifted into a mindset that the many smells and flavors of weed are a gift rather than a curse. Flavor is of the utmost importance, but so is dosing.

Angel Belman is the beverage director of Original Ninfa’s, a historic Texas bar and restaurant that recently added the infused Tranquilita Margarita to its menu. He has learned some THC dosing lessons as he figures out how to merge 20 years of bartending experience with cannabis mixology.

“My best advice is to start with a low dose and to go slow. Pace yourself, observe how you feel, and take note as you increase consumption to have a general understanding of the guest experience while remembering every person’s tolerance is unique,” Belman said.

make cannabis drinks
Angel Belman // Photo by Becca Wright

People often want to enjoy one or two cocktails on a night out, but if it’s dosed high, that’s probably not happening. This is why Warren Bobrow, co-founder of Klaus beverages, regrets the doses in his original recipes in Cannabis Cocktails, Mocktails, and Tonics, the first cannabis bartender bible. He echoed Belman’s advice.

“Start slow. Don’t destroy your friends. Don’t be like me. I took too much cannabis in each drink; they can catch up on you,” Bobrow shared in a brief email exchange.

The master mixologist has a point: dosing is the most important aspect of cannabis drinks. But once that’s figured out, the flavor is key.

make cannabis drinks
Warren Bobrow

Best flavors for weed drinks

Leaning into the herbaceous quality of the plant is preferred over masking it with sweetness or robust flavor notes. This requires an understanding of the terpenes and compounds in the product infusing the drinks. Learning about these aspects of the flower, syrup, tincture, or other weed product can help the novice bartender key into the flavors best paired with their drink recipe.

Once the terps are clocked, it’s time to plan the other components of the bev. Evans shared her favorite weed-friendly flavors in mocktail recipes.

“Some of the best ingredients include fresh citrus juice, tropical fruits, fresh berries, fresh melon juice, mint, lavender, cinnamon, black pepper, mixed herbs, fresh dill, and sometimes ingredients with savory, earthy flavors. All of these ingredients will blend effortlessly with cannabis flavors.”

Novice bartenders looking to get creative may want to start with a classic drink recipe and riff off of that. Earthy flavors are excellent in a bloody mary, and sweet strains would taste divine in a spritzer.

Jake Wall, chief innovation officer of Maison Bloom, recommends finding recipe inspiration in the wide world of gin. The dynamic liquor can complement many classic cocktail flavors and inventive new creations, much like weed. Gin drinks commonly use a wide range of ingredients from lavender to orange peel, vanilla pods to cucumber.

“Gin, similar to cannabis, is largely informed by the similar aromatic and taste-forward compounds that, in our flower-powered world, is where terpenes step in. Whether it is a bramble or a take on a gimlet and everything in between, look to the world of historic and creative gin-based recipes and hack them with all the best plant magic you can. You can thank me later,” Wall said.

make cannabis drinks
Jake Wall

Cannabis mixology is all about balance

Finding a recipe that uses a liquor that plays into the complex flavors of various cannabis products makes it simple to plug cannabis in place of the liquor without much flavor adjustment. However not every weed drink is going to be a play on a gin drink, and that’s where balancing comes in.

The last piece of the puzzle is the final step to balance the flavor. The infusion method may come into play here. At Ninfa’s Belman noticed the oil tincture required a sweetener like an agave because it added bitterness to the drink.

Evans also pointed out that the best start materials deliver the clearest, fresh flavor.

“Quality cannabis mocktails and cocktails begin with quality cannabis—pay close attention to expiration dates to best gauge freshness,” she said.“If the packaging dates are old, chances are the terpenes have diminished, and the phytocannabinoids have oxidized, which is not ideal when preparing cannabis infusions at home (tinctures, simple syrup, bitters). Choose the freshest products for the best outcome.”

And above all else, follow Evans’s golden rule: “Don’t mask the flavor of cannabis, complement it.”

Master mixologists reveal the secrets of cannabis drink recipes
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Recipes

The Cocktail Whisperer’s Take on Spaghetti Westerns

By Warren Bobrow

Do you remember the genre of motion pictures named the Spaghetti Westerns? Do I see a glint of recognition over there? Perhaps you’ve heard of The Good, The Bad, and the Ugly? Well, you may be a bit young for Westerns, but these fantastically authentic, Westerns were filmed, not in the United States, but in Spain! It’s probably a reach to imagine the actors- those faces were not American ones, but very, very European- look at their teeth for clues. At any rate, Spain is the topic of this piece, and the way that the Gin and Tonic is made in Spain, brings me back to the Spaghetti Western genre. You’re always looking for a way to bring sales forward. New ideas are hard to come by when you’re slogging through that 1000th Vodka Soda with Lemon. How boring! 

As a bartender/mixologist, it is your responsibility to make intelligent responses when your boss, owner, investor, friend, guest- whatever, and whoever asks for a Gin and Tonic. And how will you do this?

By watching the Spaghetti Westerns of course. To fully appreciate the flavor of a Spanish Style Gin and Tonic, you must first understand, deeply- the principal of Terroir. Quite simply, Terroir is the taste of the place. You must have this understanding to expand your mind, and that of your guests. Who will teach this to my guest? You, of course will now want to teach your guest about Terroir and fun. But how will I do this? Well, again it comes back to the Spaghetti Westerns. The territory that is Spain is not all Barcelona or Madrid. There are miles of canyons, deserts and open ranges that, for a film-maker is the perfect background for a Western movie. Especially one that has Clint Eastwood shooting up less fortunate foes. I’m a massive fan of Lee Van Cleef, the late-New Jersey native who also fit in to the overall scenery in a more or less- authentic fashion. Eli Wallach, the late actor who played Tuco, in the Good, the Bad and the Ugly, lived his years out, not in balmy Beverly Hills, but in New York City.  

I bring you at least from a flavor perspective to a place where Gin and Tonics get a much-needed lift. Spain is the precipice from which the Gin and Tonic takes its path. The flavors are grounded in fresh herbs. Think about the landscape in the picture that I painted in your mind from the Spaghetti Westerns. The unforgiving earth, rock and dust, no rain except for floods. A harsh existence where roaming cattle eat every last leaf of anything that grows out of the ground. Flavors like the herbs that grow in the chaparral have to be pretty tough ones to survive. Let’s take those flavors and apply them to the principal of the Spanish Style Gin and Tonic. This is an entire art form that probably hasn’t hit your local watering hole yet. It may never, unless you help. You can start by renting a Spaghetti Western to get into the spirit of creating some delicious drinks. Put yourself in the mindset of the 1800’s and use herbs that come from arid environments, like Spain! Where, coincidently they are having a Gin and Tonic Renaissance. 

Please pay attention to the world outside our fast-food driven country. You might make a couple more bucks along the way, by showing your excitement for flavor!  

Tuco and Tonic– Really a Gin and Tonic- but you get the gist…

(author’s note: my drinks err on the strong side…)

Ingredients:

2 oz. Tanqueray 0.0 – I like this drink to speak of the herbs, not of the Gin-which is bone dry

.25 oz. Very Dry Fino Sherry (always chilled, do I need to tell you?)

.10 Dry Spanish Vermouth (Opens the appetite, Spanish Vermouth is very herbal)

4-6 oz. Fever Tree or Q-Tonic

Freshly cut lime and the zest expressed over the top

Peppercorns, fresh thyme and the wood

Prep:

Prepare your Collins Glass by filling it with Ice and water to chill (set aside)

To a mixing glass, fill ¾ with ice

Add the Gin

Add the Vermouth

Add the Sherry

Mix well, rest for a minute while you prepare the glasses

Add the peppercorns and the thyme to the chilled Collins glass

Add ice 

Strain the chilled Sherry, Gin and Vermouth over the ice

Top with Tonic Water

Express the lime over the top and notch a piece over the edge of the glass

Serve with a smile

Angel Eyes- Named for Lee Van Cleef

Ingredients:

2 oz. Fluère Gin (Angel Eyes was the consummate gentleman, with a gun)

1 oz. Spanish Vermouth

1 oz. PX Sherry (float)

1 oz. Campari

4-6 oz. Fever Tree Tonic, or Q-Tonic

A few, no more than this- needles of Rosemary- you don’t need the whole branch! 

Fresh Lime

Prep:

Chill the Fluère Gin with the Vermouth and the Campari

Pour over fresh ice in a Collins Glass

Top with the tonic

Float the PX Sherry over the top

Express with the lime 

Serve

The Good, The BAD and the Ugly

Ingredients:

2 oz. Ritual Gin- definitely available in the NYC/CT/NJ area… 

1 oz. Spanish Vermouth

1 Spanish Anchovy on a bamboo stick with an orange slice, don’t mock it, it’s delicious! 

4-6 oz. Fever Tree, or Q-Tonic Water 

Dehydrated Orange round

Prep:

Chill your Ritual Gin with the Vermouth 

Strain into a Collins Glass with the Anchovy and the Orange slice inside with the ice

Add the tonic 

Drop the dehydrated orange round on top and serve 

There are three excellent ideas for really fine.  

Uniquely Spanish. Gin and Tonics 

Read More Here at

https://harmonycraftbeverages.com/the-cocktail-whisperers-take-on-spaghetti-westerns/

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Articles Interviews

One for the Road: Talking Cannabis in Bars & Restaurants

Bar & Restaurant News is introducing a number of new content pieces in 2024, including Polls, From the Editor, and this column, One for the Road.

In this monthly column, we ask a question about a theme or topic covered during the month, and industry experts weigh in with opinions, advice, and real-life experiences.

For January, we’re revisiting cannabis in the on-premise industry. If you missed our deep dive into the topic, check out “Welcoming Cannabis into the Bar & Restaurant Industry.” We asked some industry experts: 

Do you think cannabis consumption and/or cannabis-infused food & drink will find its way into more bars and restaurants in the future?

Warren Bobrow

Warren Bobrow, CEO & Co/Founder of RTD THC-infused cocktails Klaus the Gnome, Inc.

I wrote the first book in the world on infusing cannabis (THC, not CBD or hemp) into craft cocktails of my own invention. As a master mixologist, former rum judge/ former day drinker, and now the creator of Klaus in California, I have some very defined thoughts on the addition of THC to food/drink. 

I believe that you will start seeing those ubiquitous hemp-infused seltzers around in places where it is permitted by law. They are pretty uncomplicated and very low dose, more akin to a light cocktail or a mocktail in strength, which means you probably won’t feel very much of anything. [It will be] similar to the addition of the CBD craze in craft cocktails a few years back. You can’t feel anything with CBD, there is no buzz whatsoever, but I digress.

If you are looking for a THC edible or a cocktail with THC in it, I’m hoping these will make their appearance sooner rather than later. But everyone has different metabolisms, and eating cannabis can be problematic for some people. Care needs to take place, especially when mixing alcohol and THC. I should know a bit about this topic!

I’d love to see the combination of food and cannabis-infused craft libations like my own alongside a carefully prepared meal, or even tacos!

Read more here at Bar and Restaurant! https://www.barandrestaurant.com/operations/one-road-talking-cannabis-bars-restaurants

Categories
5 Questions Articles Interviews Skunk Magazine

FIVE CRISP QUESTIONS WITH TEDDY BANG, CEO: CALI FLWR FARMS

The other day, I was perusing through some emails that I hadn’t dug into yet- and I saw one from a guy named Teddy Bang. It was quite forward, actually… He was asking me to interview him.

I replied that it had been a while since someone asked me to interview them… Usually, it’s the other way around, with me doing all the pitching. And that’s ok because it’s nearly impossible for me to find all the best… Because I’m seeking something intangible.

“Sir Warren,

My name is Teddy Bang, and I’m a cannabis owner and operator in SoCal. It’d be great to chat and maybe do a 5 question article or fun piece. There are lots happening, developing, and market patterns and insights I could share that could interest you and your audience- like how we can make something work or happen.

Teddy Bang | CEO and Operator
Cali Flwr Farms MHPC | Distribution + Manufacturing
Cali Flwr Farms | Dope Town | Viva Sativa | Sofa King”

This was the letter; how could I resist?

But getting back to Teddy’s story. It’s pretty clear that he’s doing what he loves: working with the plant. In ways that seem to fly in circles, I’ve not yet surveyed in my path. And no, I hadn’t heard of him, not yet anyway. But I think that’s going to change… Thank you, Teddy, for reaching out to me and putting your creativity and craft on my radar. I can’t wait to do a ‘tasting’. Cheers! WB

cannabis world news interviews caricature of Teddy Bang, CEO: Cali Flwr Farms

Warren Bobrow: Please tell me about yourself. Where are you from? Where are you located now? What have you been working on? How did you get to where you are today?

Teddy Bang: Highly educated and have a medical degree- but I sell weed and build brands in Southern California. Born and raised LA, California boy- all the licenses and warehouses are in the Valley or North LA, I live down in South OC- on a beach in San Clemente. I am building a team and culture that can stay calm and positive in a super volatile unknown marketplace- high level. Low level, we’re always trying to stay net profitable and especially create new customers- that’s a big problem. There are too many licenses and not enough consumers. Always looking to learn and get better every day- I’ve found surrounding yourself with good quality people and no bitching or complaining, just focusing on what you want. You are defined by the problems you can solve.

WB: Why cannabis? What did you initially want to be “when you grew up”?…. Tell me about your company (s). What do you do that sets you apart from your competition? What makes you better?

TB: This is personal. For years, I would tell my teenage daughter you have to be passionate, and you have to be purposeful and live the truth of your soul- and one day, she flipped the script and asked if I thought selling medical devices was my passion and purpose, and the answer was no. The things I loved were surfing and cannabis. I reached out to Kelly Slaters’, a pro surfer, wave pool company and got knee deep and realized shit, this isn’t passion, you aren’t surfing that wave every day. It’s emails, meetings, and ex-corporate guys. So, the second one, cannabis- it was going legal in California, and I decided this was it, I’m going for it. Growing up, I wanted to be a playboy photographer, for obvious reasons, or bongo rockstar, because growing up in LA in the 70s, being a rockstar was that bitchin lifestyle- playing by your own rules.

cannabis world news interviews black man with hands handcuffed behind back, with cops arresting him, and business logo

Our companies are dope; we have a lot of fun, a lot of respect, and a great crew. We’re building brands, integrating with the farm, making the whole operation net profitable and reproducible. We don’t pay too much attention to our competition; we just go out to the marketplace and talk to our customers and dispensaries- we hear what problems they have and build solutions around that. We have boots on the ground every day and strong pulses on the market. My partner, Antione, and I will spend 30+ hours a week on the road delivering and talking to dispensaries and customers, what other company has their head operators in the stores, on the ground like that every day. It’s just old-school hustle paired with some serious soul. This is hard to beat.

WB: What are your six and twelve-month goals? How do you anticipate getting there? Do you have a mentor? Did someone teach you?

TB: We are so in the moment, we have some big visions but its fluid. Ultimately, we want to be net profitable, have fun, make sure everyone is passionate and the culture is tight, and bring as much reproducibility as we can- just solve problems over and over. Our team is the vehicle to get there; it’s all about the culture, communication, love, and kindness. No one gets irritated when someone makes a mistake. The team just jumps in and helps- no blame. Tik Tok is my 2024 mentor, the algorithm knows what I wanna hear and when I want to hear it. But overall, I have always been a slow learner and have to figure it out myself- still, till this day, I like to figure out the problem or system before handing it off to someone, just because I don’t ever want to ask someone to do something that I am not willing to dig into or do.

cannabis world news interviews Cali FLWR Farms logo on indoor cannabis cultivation operations

WB: What is your favorite kind of food? Restaurant? Where? Do you cook? What do you eat for lunch?

TB: I eat basic whole food, nothing in boxes with weird chemicals that I don’t know what they are. I cook lots of steak, chicken, lettuce, carrots, vegetables- real basic foods and just add salt and pepper. Sugarfish is the go to celebratory spot, sometimes Miley Cyrus meets me there… Okay, only one time we were there at the same time…
https://sugarfishsushi.com/

WB: What is your passion?

TB: My passion is passion. I am a very soulful person; I love what I do. I love to listen to people talk about things they love and see the world through their eyes, and build a connection with people built on genuine acceptance. I also have two beautiful dogs, and a passion project is to make sure they just have the most dope, peaceful life possible. Which usually includes daily beach trail walks, ocean swim sesh’s and many, many fetch hours in the park.

For more cannabis industry insights and breakdowns, follow cali_dopecrew on Instagram

Photos credit: The black and white cityscape, sunset swing photo, LA mural, and arrested photo; Norman Schwartz 

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Klaus

Merry Christmas

To those who celebrate!

https://drinkklaus.com/