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The Future is Uncertain, and the End is Always Near… | Cannabis Cocktail


If you imagined Jim Morrison, belting out these lyrics then you are pretty close to the true meaning of this drink. Because the end is the future and that might mean that it’s time to order another drink. If you’ve followed my easy to follow directions in the past, from my fourth book, Cannabis Cocktails, Mocktails and Tonics, you’d know that the drinks are quite potent. With that said, any drink that includes alcohol and THC just has to be taken with care.


Please remember the two most widely forgotten words in the English Language when it comes to my cannabis infused cocktails. Those are: Common Sense. Please also remember that common sense should dictate how many cannabis cocktails you drink in a sitting. I recommend no more than two. Listen to me on this!


Rest assured; my drinks don’t need to be slurped down. The flavors are quite unique; thus, they need to be savored. You don’t want to get too wrecked. Another little secret of my drinks, I like to roast the fruits in order to extract deeper methods towards building flavor necessary in a craft cocktail. Plain bottled or made-from-concentrate juices have no place in my drinks, thus I suggest never using them in any format. Your guests probably know the difference between bottled and fresh, I suggest always using fresh.

Kiwi features into this craft cocktail, but I take it up a notch or ten by grilling the tender, fuzzy covered, green fleshed fruit. My recommended method of grilling a kiwi is to cut it in half lengthwise. Place the cut open side on a cast iron grill pan and sear for at least three minutes, then turn and do three minutes on the fuzzy side. Set aside to cool.


Another of the ingredients is the THC infused Rhum Agricole VSOP. VSOP stands for Very Special Old Pale. This is a term that goes back to the Cognac methods from which Rhum Agricole finds inspiration. Rhum Agricole, from the island of Martinique is not made from molasses. Instead, it is distilled from freshly crushed sugar cane JUICE… This fragile liquid must be distilled within hours of being cut, lest it ferments in the hot sun, rendering the juice useless.


I add one ounce of decarbed cannabis to a bottle of Rhum Agricole VSOP in a double boiler, set on top of an electric hot plate. Simmer no higher than 160 degrees for one hour. Let cool and add some fresh Rhum to top back up to 750ml if you’ve used a 25 ounce or (750ml) bottle. Your Rhum should have a darker color, but don’t worry, it’s plenty strong. You won’t miss any light coloration in your punch.


Canned coconut water represents clean water to me. There is nothing wrong with most water, but sometimes it can be tainted and get your belly sick, not a good thing to have happen when drinking. I like to know that the water that I use for ice will be quality ice. Using canned coconut water to make ice is a little secret that I learned down in the French West Indies. Most of the water that comes out of the tap is undrinkable. You can either gather a coconut from a coconut palm or buy a tall can of coconut water. One of the benefits of buying a can of coconut water is you don’t have to worry about cutting off your fingers with a machete. Coconut water ice has another benefit. When it melts, the flavors in your cocktail change somewhat. It’s really marvelous what happens in this regard. I think it’s worth the price of admittance. When you make a tray of coconut water ice, place the ice cube tray into one or two freezer bags. This will ensure that your ice doesn’t taste like whatever is lurking in your refrigerator or freezer. There is nothing worse than sour tasting ice.

Recipe: The Future is Uncertain But The End is Always Near….

Ingredients:

  1. 2 Kiwi fruits (cut lengthwise) – grilled and cool

  2. 2 oz. THC infused Rhum Agricole

  3. 1 oz. Orgeat Syrup

  4. 1 large cube of coconut water ice

  5. Fee Brothers Lime Bitters

Prep:

  1. Muddle the grilled Kiwi fruit in a Boston Shaker

  2. Fill Boston Shaker ¾ with coconut water ice

  3. Add Rhum Agricole

  4. Add Orgeat Syrup

  5. Cap and shake hard for 30 seconds

  6. Double Strain into a rocks glass with one large cube of coconut water ice

  7. Dot with Lime Bitters to taste

  8. BUZZY!

 
 



Warren Bobrow is the CEO of Klaus Apothicaire, a 6x Author, Chef, Barman, Cannabis Alchemist, Master Mixologist. Some of his cannabis awards include: SXSW Cannabis Disruptor 2018, Berlin Bar Convent-Cannabis, and Moscow Bar Show-Master Class-Rum. He is the author of Cannabis Cocktails, Mocktails, and Tonics, Available in Indie Bookstores, Amazon, Barnes and Noble, Indigo Books. See his cannabis creations on instagram.

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