Cannabis Cocktail Recipe: The Future Is Uncertain and the End Is Always Near

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Cannabis Cocktail: The Future is Uncertain and The End is Always Near

Cannabis Cocktail: The Future is Uncertain and The End is Always Near

This marijuana rum cocktail, is reprinted with permission from Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, by Warren Bobrow (2016 Fairwinds).

Warren has instructions for infusing the rum with cannabis in his book.

Check out my interview with Warren Bobrow and more about his terrific new book Cannabis Cocktails, Mocktails, and Tonics, along with more Cannabis Cocktail recipes!

Precise Dosing for Homemade Marijuana Edibles

Cannabis Cocktail: The Future is Uncertain and The End is Always Near
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Cannabis Cocktail Recipe: 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 minute 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.
Servings: 1
Author: Cheri Sicard
Ingredients
  • 1/2 kiwi grilled (see below)
  • 2 ounces (60ml) cannabis infused VSOP Rhum Agricole
  • 1/4 ounce orgeat syrup
  • 1 cube coconut water ice large
Instructions
  1. 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.
  2. Using a muddler or the end of a wooden spoon, muddle the grilled kiwi in a Boston shaker.
  3. Add 1 ounce of the Rhum Agricole, then continue to muddle.
  4. Add the orgeat syrup, and fill the shaker three-quarters full with ice.
  5. Add the rest of the Rhum Agricole, then cap and shake hard for 10 seconds.
  6. Pour the mixture into a rocks glass over a large cube of coconut water ice, and serve immediately
Recipe Notes
Cannabis Cocktails, Mocktails and TonicsCheck out my interview with Warren Bobrow and more about his terrific new book Cannabis Cocktails, Mocktails, and Tonics, along with more Cannabis Cocktail recipes!  

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