The mellowing of marijuana laws in places like Colorado, Oregon and Washington state has brought new meaning to the idea of plant-based cooking in America. But the funky green stuff has other applications, too, beyond the classic pot brownies or the more contemporary “herb butter” for your steak. Like cocktails, for instance.
“It adds very green tasting notes and aromas, and I find that to be quite beguiling,” Warren Bobrow, author of the forthcoming book Cannabis Cocktails, Mocktails, and Tonics, says in a videotaped interview with organizers of the annual liquor-industry bacchanal Tales of the Cocktail.
Bobrow discusses the ancient history of weed-infused drinks, some helpful strategies for modern-day infusions — don’t forget to decarb first! — and even offers a remedy for those who mistakenly overdo it with these powerful potions: Chug a glass of freshly squeezed lemonade and chew three or four black peppercorns. “I don’t know how it works,” Warren admits, “but I will tell you: It works.”
Check out the full video below: