Here are 6 amazing cannabis cocktails to help you blaze your way through the holidays
As the holidays come rolling in, you may be lucky enough to live in a state where marijuana is now legal. Like alcohol, weed can be used as an ultimate sedative and, in conjunction, the two can produce a bit of a buzz that can light up your holiday.
Fortunately, budtenders and bartenders have collaborated to bring you these beautiful concoctions. By infusing liquor with marijuana, you'll have an array of drinks, both for mixing and drinking straight.
Spread the cheer!
Ingredients:
750 mL bottle of Bourbon Whiskey
1/4 oz Ground Weed
Directions:
Pour the bottle of whiskey into a sealable jar (or pour out a little bit of whiskey to make up for the added volume of the weed) and add the ground weed.
Shake the bottle and let it sit, out of the sun, for at least 48 hours. Shake it up at least once a day until it has reached your desired potency—up to one month, if possible. The longer it sits, the more potent it will be.
Pour the whiskey mixture into a glass container, using a cheesecloth to strain out all ground weed from the whiskey. Repeat this step as necessary to strain all of the whiskey from the ground weed, and discard the remaining weed.
Ingredients:
2 oz Weed Rye Whiskey
1 cube Sugar
2 dashes Peychauds Bitters
1/2 tsp Water
Directions:
Dose the sugar cube with bitters. Crush it into the bottom of glass. Add water.
In a mixing glass, stir rye with ice and one more dash of Peychauds. Strain into sugar.
Add lemon twist, if desired.
Ingredients:
6 Eggs
3 cups Heavy Cream
1 tsp Salt
1 tbsp Vanilla Extract
3/4 cup Sugar
1 cup Weed Bourbon Whiskey
Nutmeg
Directions:
Separate egg yolks and egg whites into two bowls.
Add sugar to the yolks and whisk rapidly for 2 minutes.
Add the heavy cream, vanilla extract and bourbon, and whisk until ingredients are distributed evenly.
Place the egg whites in a stand mixer (or use a hand mixer), add salt, and whip on high speed until stiff peaks form.
Gently fold stiff egg whites into the yolk mixture. Grate nutmeg into the mixture while folding.
Refrigerate one hour and serve with grated nutmeg on top.
Ingredients:
2 oz Weed Tequila
3/4 oz Lime Juice
3/4 oz Simple Syrup
1/2 oz Grand Marnier
Pinch of Salt
Directions:
Shake all ingredients together. Muddle. Strain over ice into a collins glass and garnish with lime peel.
Ingredients:
1 qt Tomato Juice
1 tbsp Horseradish
2 tbsp Worcestershire
1/4 cup Lemon Juice
2 tbsp Sriracha
1 clove Garlic, finely chopped
2 tbsp Weed Bacon Fat
Celery Salt Rim
Slice of Bacon
Celery
2 oz Weed Vodka
Directions:
Step 1: Make Weed Vodka
Pour 1/8 oz weed into 750 ml vodka. Shake. Store for two days to one month. Strain.
Step 2: Make Bloody Mix
Squeeze 1/4 cup lemon juice. Add 1 tbsp horseradish. Add 2 tbsp Worcestershire and Sriracha. Pour in 4 oz tomato juice. Add pinch of salt and pepper. Add 1 clove of finely chopped garlic. Stir in 2 oz weed bacon fat.
Step 3: Make Cocktail
Pour 2 oz of weed vodka into an empty pint glass. Add ice cubes. Pour in bloody mix. Shake vigorously.
Rub lemon along the rim of a clean glass. Rub the rim in celery salt. Pour and garnish.
Ingredients:
2 oz Weed-Infused Rum
3/4 oz Freshly Squeezed Lime Juice
1/2 oz Orange Curaçao
1/4 oz Rich Simple Syrup
1/4 oz Orgeat
1 Mint Sprig/Weed Leaf (for garnish)
Directions:
Combine all ingredients in a cocktail shaker. Shake vigorously. Pour the entire contents into a double old fashioned glass. Garnish with the juiced lime half and a mint sprig and/or pot leaf.