If you’re a stoner who likes a good cocktail, this stuff is for you. If you do not like eating your cannabis, or you have a problem being crossfaded, scale these recipes back, or potentially skip this one. We can hold our booze and our cannabis pretty well. After having one of these, we couldn’t stop laughing. After two, we silently cleaned the whole apartment to Harry Nilsson. After three, we fell asleep and woke up 14 hours later having not budged.
Don’t necessarily use with caution, but use with self-awareness and restraint. You are not a freshman in college with something to prove.
We start this process in an ISI whipped cream dispenser. You do not need to do this step, however it speeds the process up and will give your booze more cannabis flavor.
WHAT YOU'LL NEED:
16 oz booze of your choice
3 grams flower of your choice
Whipped Cream dispenser
2 12-16oz canning jars with lid
Pot that is at least as tall as the jars
Coffee filter or cheese cloth
strainer
There is much debate in the cannabis world on whether or not you should grind your flower for infusions. We do, and we have not found potency to be an issue. Grind your flower up and combine booze and flower.
If you are using a whipped cream dispenser, pour contents inside and screw on the top. Charge with one canister and let sit for 5 minutes. After five minutes, expel the gas keeping the dispenser upright so all of the liquid stays put. Keep your face out of the way and expel the gas away from yourself so you don’t accidentally do a whippit. Unless you want to. We don’t judge.
If you didn’t use the whipped cream dispenser, jump back into the directions now.
Pour the liquid and flower mix into your jars. Try to get roughly the same amount of flower in both jars as well as the same amount of liquid in both jars so the liquid level (height) is the same. Put the canning lids on firmly, but not super tight.
Put the jars in a pot on the stovetop and add water until the water level in the pot is even with the liquid level in the jars. Turn on the heat and monitor it so that it doesn’t get past a simmer. The trick is to keep the water simmering, adding as needed to keep the water level steady with the level of liquid in the jars.
The science at play here is heating the cannabis enough to release the goods into the booze without burning off the booze. You will want your lids on tight enough that nothing is escaping.
If you started the process with the whipped cream cannister, simmer for one hour. If not, add a half hour to your simmer.
Remove the jars from the water and set them on a heat safe surface to let them cool for a few minutes. They are hot and the contents are under pressure as a result. If you open them right away, they can and will spray at you and it will be unpleasant. Open the lids slowly, with oven mitts on if you can.
Filter the liquid through a coffee filter or cheese cloth lined strainer. Squeeze every last bit out of the flower as you can! It’s precious!
And you’re done! Allow your new green, magical canna-booze to cool before mixing in a cocktail!
WHEN USING IN TRADITIONAL COCKTAIL RECIPES, ONLY USE CANNA-BOOZE FOR HALF OF WHAT YOU WOULD NORMALLY USE.
For example, if you made canna-tequila and you want to make a Tommy’s Marg:
1 oz Canna-tequila
1 oz tequila of your choice
.75 oz agave
1 oz lime juice
Shake and strain.
If you’re just getting started, you can scale it back to a quarter if you want!
Enjoy, be safe and sleep well!
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