THC Infused Chartreuse
Klaus loves to drink lovely digestives and “night-caps'' in the late summer and early fall. The light in the sky just seems to linger long enough- keeping the night warm enough to laze away the waning hours without getting frosty. An after dinner digestif is just what the doctor ordered when you’re supping on that extra rack of lamb riblets, sizzling just off the grill.
Herbs and spices are a marvelous way to settle the stomach and what better liquid than my favorite named Chartreuse. It’s so famous that a shade of green is known as the same color as the liqueur. I love infusing my Chartreuse with a very specific cannabis only available to a select few. It’s from a cannabis CSA, located in Brooklyn named Van Brunt. If you want to find out more, contact me directly. It’s sort of ‘word of mouth’ .... The strain is named sour stomper and it exudes juicy elements of Welch’s grape juice and tart Maine Wild Blueberries. It is comprised of Grapestomper OG and Sour Crack. Gassy and opulent, each hit is punctuated by deeper notes of freshly turned loam and early morning fog. I decarbed a portion of this gorgeous weed and infused it in a fresh bottle of Chartreuse. Place it in a warm, dark place and I’ll see you in a couple months’ time for some deeply bemusing cocktails.
Recipe: THC Infused Chartreuse
Ingredients
THC infused Chartreuse (want to get really fancy? Try the Green, as opposed to the yellow- VEP- if you can find it!)
Crushed ice
Lemon Zest
Mint Sprig
Prep:
Rub the inside of a tequila tasting glass (It’s a very narrow and slender/tall crystal glass) with the lemon zest
Fill with crushed ice
Top with THC infused Chartreuse
Garnish with a mint sprig
Serve under excellent circumstances