Cheers

Cheers Jan/Feb 2017

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link: https://read.dmtmag.com/i/776571

Contents of this Issue

Navigation

Page 26 of 39

www.cheersonline.com 27 January/February 2017 • drinks, carefulness is advised. There is risk of overdosing, particularly with edibles, and the combination of alcohol and pot can exacerbate the negative effects of both. Too much THC can cause negative side effects, such as paranoia and anxiety. When it comes to mixing cannabis into cocktails, "less is more," Bobrow says. "Let your body be your guide, but keep a close eye on the dosages," Bobrow notes. "If you're newer to cannabis, then go light." He urges no more than one cannabis cocktail per hour for people starting off. Eisner of Gracias Madre and Gratitude has been experimenting with TCH-potent drinks and edibles in his spare time (recipes he cannot legally serve at either restaurant). He believes he has certain critical aspects down to a science. "I've been playing around with a grading scale to allow people to understand exactly what they're taking so they can have a great experience and be in control the whole time," Eisner says. "I'm also playing around with ways to make the cannabis effects happen quicker, so that it hits you in fi ve to 10 minutes, instead of the 90 minutes with some edibles." One reason so many people have had bad experiences consuming marijuana, Eisner believes, is because its long history of being illegal has stymied culinary experimentation. As cannabis becomes legal in more states, and consumers through experience gain fl uency with serving sizes, Eisner thinks there will be fewer cases of accidental overdoses. For bartenders who don't want to make their own cannabis mixers, commercial products are starting to crop up. For instance, all-natural cannabis beverage maker Le Herb in August released a line of cannabis cocktail mixers. Distributed in select dispensaries in legalized states, the company says Le Herbe cannabis cocktail mixers can be poured on the rocks, served as shots or mixed with spirits. And Ruby Cannabis Sugar, made with organic cane sugar and cannabinoids, hit the market last year as a way to sweeten beverages and add THC. CANNABIS ACCEPTANCE TO CLIMB Bobrow believes that marijuana's long-existing national stigma will delay federal legalization. He recalls growing up in the Northeast, where attitudes toward marijuana trended negative. "People have been using marijuana [on the West Coast] in a culinary fashion for a long time," Eisner says. "Back East, there is a huge stigma. And there's a whole generation that talks about marijuana like it's cocaine. There's absolutely a generational gap." The new generation does not believe in the old marijuana propaganda, "and instead sees the reality of marijuana and its health benefi ts," Eisner adds. "Millennials are going to fully legalize cannabis within the next decade." Parent company Love Serve Remember reacted with trepidation at fi rst when Eisner pitched his cocktails. But his enthusiasm for the project convinced the company to trust him, "and it worked out to our benefi t." Eisner sees his cocktails as part of the overall movement towards broader national acceptance of cannabis. "I think we're on the precipice of something huge here." /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ MAKING MARIJUANA- INFUSED INGREDIENTS In his book, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz- Worthy Libations, author Warren Bobrow explains how to make THC-infused tonics, syrups, shrubs, bitters, butters and oil. Before attempting any of his recipes, Bobrow recommends decarbing raw cannabis. This activates the psychoactive properties within the plant, and enhances natural fl avors. Decarbing cannabis requires gentle heating or drying; smokers cover this step by lighting the cannabis. Boiling the plant or baking it in the oven both work, Bobrow says. For infusions, place 7 grams of ground, decarbed cannabis into the liquor you want to infuse in an unsealed, heat-proof mason jar. Put the jar in the top of a double boiler on a hot plate or electric stovetop. Simmer lightly at around 160° F for 30 to 60 minutes. Let the mixture cool, strain it, then funnel it all back into the original liquor container. Top off the bottle with un-infused liquor to make sure the THC is evenly dispersed. Tinctures are more concentrated versions of infusions. The steps are the same, Bobrow says, but involve another four hours of cooking over low heat, until the liquid has been reduced by about three-quarters.—KS

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers Jan/Feb 2017