5 Cannabis Cocktails You Must Learn To Make
"The Dramatis Personae is my Cocktail Whisperer’s riff on the Vieux Carré," says Warren WBobrow. The classic New Orleans cocktail. My version calls for belly-friendly Creole bitters, and uses calvados, or apple brandy, in place of cognac.
5 Cannabis Cocktails You Must Learn To Make
The Future is Uncertain, And The End is Always Near
Warren Bborow says "I use Rhum Agricole in all of my rum-based cocktails. It’s made from freshly crushed sugarcane — unlike most of the mainstream stuff, which is derived from industrially-produced molasses."
From Warren Bobrow’s Cannabis Cocktails, Mocktails & Tonics
c/o Fair Winds Press, an imprint of The Quarto Group
Monterey Is a Special Place
I love to finish dinner with a portion of neat VSOP Rhum Agricole or an espresso, or even both. But when you’re not in the mood for post-prandial coffee or neat spirits (and that does happen from time to time), mix yourself a Monterey Is a Special Place. This fruity, effervescent, after-dinner cocktail is best made with a Scotch whiskey you’ve infused with a relaxing Indica strain, like Grandaddy Purple (also known as Grandaddy Purp, or GDP).
It smacks of fresh blue fruits, charred marshmallows, and baby skunks trapped in a pillowcase under your bed. You’ll be surprised at how well its flavors work with smooth blended Scotch. It’s a great way to prepare yourself for sleep, too: it’ll be lights out before long.
- 2 oz Fruitations Cranberry Mixer
- 1 oz cannabis-infused blended Scotch whisky
- 0.5 oz freshly squeezed lemon juice
- 2 oz seltzer water
- greenish cocktail cherry for garnish*
- Hand-cut cubes
*To make greenish cocktail cherry for garnish
I’m a bit of an evangelist when it comes to homemade cocktail cherries. They’re far, far superior to those red things that come in jars.
- 1 bottle of Bourbon whiskey
- 9 grams of decarbed cannabis
- 2 pounds of pitted fresh cherries
Infuse the whiskey with the cannabis following. Place the pitted cherries in a large mason jar, then cover with the infused whiskey. Store the jar in a cool, dark place, such as a cellar or refrigerator, for 1 month, shaking the jar daily. Don’t be afraid to store these outside the fridge at cellar temperature: nothing bad will happen if you do. Use as called for in cocktails and mocktails.
Method: Fill a cocktail mixing glass three-quarters full with ice. Add the Fruitations mixer, then the Scotch and the lemon juice. Stir 40 times, no more and no less (don’t ask questions, just do it). Strain over hand cut ice cubes into two rocks glasses, then top each with the seltzer. Garnish with a Greenish Cocktail Cherry and serve immediately. Serves two.
The Future Is Uncertain and the End Is Always Near
I use Rhum Agricole in all of my rum-based cocktails. It’s made from freshly crushed sugarcane — unlike most of the mainstream stuff, which is derived from industrially-produced molasses. And the only thing better than Rhum Agricole is VSOP Rhum Agricole. “VSOP” stands for “Very Special Old Pale,” and it designates a rhum that’s been aged in barrels made of French white oak. Get your hands on a bottle if you can: then, medicate it with Indica-hybrid Skunk 47, and use it in an after-dinner The Future Is Uncertain. Skunk 47 takes to the toasty flavors of the Rhum and the grilled kiwi fruit so well.
Its scent is like a baby skunk — one with a really bad attitude, because it’s all over you from the min ute you smell it. But that’s a good thing, because the baby – skunk scent quickly gives way to notes of black coffee, leading to freshly turned soil, and saddle leather.
- ½ kiwi, grilled*
- 2 oz cannabis infused-VSOP Rhum Agricole
- 0.25 orgeat syrup
- 1 large cube coconut-water ice
*To grill the kiwi: Peel a kiwi and cut it in half lengthwise. Place the fruit cut side down on a hot cast-iron pan for 2-3 minutes per side to help the fruit caramelize. Let cool.
Method: Using a muddler or the end of a wooden spoon, muddle the grilled kiwi in a Boston shaker. Add 1 ounce of the Rhum Agricole, then continue to muddle. Add the orgeat syrup and fill the shaker three-quarters full with ice. Add the rest of the Rhum Agricole, then cap and shake hard for 10 seconds. Pour the mixture into a rocks glass over a large cube of coconut water ice and serve immediately.
Hoochie Coochie Man
In India, where temperatures regularly hit three figures, cooling beverages are a must. Enter the lassi, a yogurt-based drink that’s akin to a smoothie. My favorite version features mango puree—or, in a pinch, mango sorbetor sherbet—paired with thick Greek-style yogurt and a snow shower of crushed coconut water ice.
If you’re making a Hoochie Coochie Man, you’ll want to correct it with a little cannabis infused light rum. Try infusing your rum with Critical Kush, a mostly-Indica strain. It has deep aromatics of Asian spices, freshly turned soil, and a concentrated pungency that’s the right contrast for the sweetness of the mango and the yogurt. And there’s enlightenment in each sip. (This strain of Kush is a powerful full-body relaxant, though, so no driving or bicycle riding allowed!) Top off your Hoochie with a couple drops of Creole bitters, which were originally invented as a remedy for dysentery.
- 4 oz mango puree
- 4 oz Greek-style yogurt
- 1 oz cannabis-infused rum
- 1 cup crushed coconut-water ice
- Creole-style bitters
Method: Combine all the ingredients in blender and process until smooth. Divide between two Burgundy wine glasses with plenty of freshly crushed coconut water ice. Dot each with a couple drops of the Creole bitters. Serves two.
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.
Sounds 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 top 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.
- 0.25 oz calvados
- 3-4 shakes Creole-style bitters
- 2-3 shakes aromatic bitters
- Spritz of infused absinthe
- Marijuana smoke to flavor the mixing glass
- 0.5 oz rye whiskey
- 0.5 oz sweet vermouth
Method: Before you fill your mixing glass with ice, turn it upside down and burn some cannabis under it in order to fill it with smoke. Turn it right side up, and immediately fill it three-quarters full with ice. (Now you’ve made smoked ice!) Add all the other ingredients except the absinthe and stir 50 times. Strain into a pre-chilled glass, and finish with a spritz of Infused Absinthe.
Cannabis-Infused Condensed Milk & Vietnamese Coffee
(Cân Sa Và Cà Phê)
Cold, Vietnamese-style coffee, with its sweet, unctuous condensed milk, offers nothing less than full-body gratification. Now you can make a medicated version at home. For this recipe, try making it with an Indica strain, like Blueberry: its fruity aromatics are a beautiful match for the chicory coffee. Darkly-flavored Fire OG, also a Sativa, works well here, too. If you need a quick fix, skip the lengthy heating process involved in making infused condensed milk, and add no more than 10 ml of an Indica tincture to regular condensed milk before using it in your cocktail. Couch-lock will result, so don’t be tempted to have more than one of these—and be sure to stay away from cars, bicycles, and anything else with wheels until the effects of your Cân sa và cà phê have worn off.
- Coconut water ice cubes
- 2 oz THC-infused condensed milk*
- 1 teaspoon powdered lecithin
- 6 oz Vietnamese -style chicory coffee, cooled
- More coconut water ices cubes, crushed (optional)
Method: Add the coconut water ice cubes to a tall glass. Pour in the condensed milk, then stir in the lecithin. Top with the chicory coffee. Top with the crushed coconut water ice cubes, if desired. Stir and serve immediately.
* To make the THC-infused condensed milk
- 1 can (8 oz) sweetened condensed milk
- 3-4 grams decarbed cannabis, placed in a hemp tea bag
Add the condensed milk and ground cannabis to a small saucepan. Heat until just below boiling, about 165°F (74°C). Turn down the heat to low, and cook for one hour to infuse the condensed milk with the cannabis. Remove the teabag, squeezing out as much of the condensed milk as possible. Transfer the mixture to a heat-proof bowl. The result will be very thick and concentrated. (That’s a good thing!) Dilute it with fresh condensed milk until you’ve reached the desired consistency and volume. Let cool completely and use in recipes that include medicated condensed milk. Store in the fridge for 5 to 7 days.