I was conversing via Instagram this morning with a cocktail and cannabis alchemist from the Midwest. This person was deeply influenced by the convergence of cannabis and cocktails, and she discovered my work through my first book Apothecary Cocktails and also my ground-breaking book, Cannabis Cocktails, Mocktails and Tonics. She told me that she had experimented with my cocktail named Mexican Sleep Cure and added her secret ingredient, cannabis to my recipe with amazing results.
I knew at that moment exactly what I was going to re-engineer for this article. Or reverse engineer. Or something like that. And that cocktail? The Mexican Sleep Cure cocktail from my first book, Apothecary Cocktails. The secret ingredient is adding weed to the mix.
It’s traditional in places like Mexico to drink bittersweet hot chocolate with mystical spirits like Mezcal. First of all, Mezcal is not at all like her industrial cousin named Tequila. Mezcal is smoked in the ground for a period of time. Each droplet is enfolded by smoldering pinion wood smoke that gives Mezcal the distinctive charred flavor so well appreciated by connoisseurs of distilled spirits. Mezcal happens to offer flavors that compliment land-race strains of cannabis. Ones that are not sugary sweet, nor candy-like. Mezcal, as I said, is a mystical beverage with healing properties, not unlike cannabis. Cannabis and Mezcal seem to work very well together in diversified drinks such as the Mexican Sleep Cure.
Bitter chocolate is the base for this deeply sedative sip of succulent proportions. Sure, there is a touch of heat in this drink. I like a scant teaspoon of cayenne pepper mixed with turbinado sugar (to taste) added to the pot of hot chocolate. I recommend adding enough to offer a drop of bite to the finished potion.
Choosing the right Mezcal is also important. If your Mezcal has a worm in it, throw it out. This is not real Mezcal, but something concocted by Madison Avenue to imitate the hand-crafted, quality spirits that come from Mexico. Mezcal can be made from over 30 different types of agave, with the vast majority made from a plant named Agave Espadin. Espadin is primarily cultivated in Oaxaca, Mexico, a constituency known as the historical home of Mezcal. As in many spirits that come from Mexico, reverence must be paid to the gods when working with or drinking Mezcal. I recommend pouring a small portion of Mezcal into a one ounce ceramic cup and pouring it on the ground. Why is this done? For the same reason that I add THC to craft spirits. To awaken the life-forces themselves. As in everything mystical, there is a place in the universe for memories and the Mexican Sleep Cure will certainly make them.
Creating the THC infusion is especially easy with this recipe. What you will need is about a cup of pure vanilla extract. I recommend decarbing at least an ounce of the highest grade cannabis that you can buy. If you can find landrace strains like Mexican Brick Weed, that will work, but if that isn’t readily available, you should utilize something higher end. I tend to prefer earthy and dank aromatics for the Mexican Sleep Cure. These old-fashioned strains go well with Mezcal, spices and dark chocolate.
Stuff a bunch of weed (minimum of one ounce that you’ve decarbed at 240° for 45 minutes in a closed container) then place in a Ball jar with the pure vanilla extract. Let steep for at least thirty days and thirty nights in a cool, dark place. Strain the weed out (make High Chai with the stuff) and place the Ball jar in a dark colored paper bag in a sunny spot for at least another couple weeks. This activates the THC in your vanilla extract, the process may also be done in a double boiler, not more than 160° on a hot plate – no gas stoves allowed here. Your vanilla extract will be much more concentrated if you use the heating method. Use this activated THC/vanilla extract in your Mexican Sleep Cure.
Recipe: Mexican Sleep Cure
3 ounces (90 ML) Mezcal, infused (see cannabiscactus.com for
detailed instructions & infused liquor recipes)
¾ cup (175 ML) Whole milk
¼ cup (60ml) Heavy Cream
¼ pound (115g) grated bittersweet chocolate
Vanilla extract, to taste
Cayenne pepper, to taste
Dark brown sugar, to tast
Directions: Mexican Hot Chocolate
Combine ¾ cup (175ml) of whole milk with a ¼ cup (60ml) of heavy cream. Add ¼ pound (115g) grated bittersweet chocolate. Heat slowly, do not boil, and whisk constantly until smooth. Add cayenne pepper and sugar to taste.
Directions: Mexican Sleep Cure
Mix the Mezcal of your choice (not that stuff with a worm in it!) with 1 cup of your Mexican “Spicy” Hot Chocolate. Adjust your sugar and cayenne if needed. Add vanilla extract. Stir well. Serve in pre-heated ceramic mugs.
Sleep is sure to follow…