Douse a sugar cube with these bitters and add lime, and sugar, and chartreuse, boosting that vegetal quality, and then maybe pineapple or ginger, and then shake and strain that, and top with sparkling wine. Once you have decarbed your bud, Shenaut suggests you “add your quinine, your bitter orange peel, your fresh herbs, or spices, or roots.”Īs if struck with a moment of inspiration, Shenaut expounds on the idea, observing “those bitters then become an ingredient in a Champagne Cocktail. “Everyone is already creating their own home made bitters,” jokes Shenaut, who has tinkered with mixing cannabis-tinged drinks at home for friends. The second way would be through a bitters tincture. It’s got that banana leaf, tropical green flavor” that would complement the vegetal quality of marijuana. Shenaut suggests “a rum with green vegetal funk. Once you’ve made your “canna-butter,” you can make a hot buttered rum cocktail or fat wash a spirit with it. I’m not going to lecture you or be lectured about what it feels like, but what I do know is that heating cannabis makes it feel good.” You have to unlock this ‘good stuff’ to feel something. “I will defer to the experts in molecular research, but quite simply, heat unlocks the good stuff in cannabis. What is decarbing? If your chemistry teacher had been a stoner, you’d likely have picked up this little fact of science: “Decarbing, is a process that unlocks the THC molecule from the inert state which is known as THCA,” explains Bobrow. The world just wasn’t ready to take another route toward their imbibing pleasure. The former saucier-chef turned mixolgist-author explains that he crafted his latest book, Cannabis Cocktails, Mocktails, and Tonics – The Art of Spirited Drinks and Buzz-Worthy Libations (now available for pre-order, click here), “because I left cannabis out of Apothecary Cocktails.
Warren Bobrow, author of Apothecary Cocktails, would agree. It seems the next logical step would be to add marijuana to the bartender’s mise en place. We’re talking about a new classification of cicerone or sommelier. “Like flavor pairings, to enjoy side by side. He paints a picture of an Oregon where the local papers are publishing guides on pairing beer with your various varietals of pot. It’s everywhere,” remarks David Shenaut, Bar Director of Portland’s Raven & Rose. “There’re more cannabis shops than coffee shops. In Oregon (where the prohibition officially ended in July of 2015) business is booming.
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