Twenty-three states and the District of Columbia now have laws on the books legalizing marijuana in some form or another. Four of those states allow the use of marijuana for recreational purposes (Colorado, Washington, Oregon and Alaska). So it should come as no surprise then that many bartenders are legally experimenting with cannabis in cocktails.

First, let me say, that I am not one of them. Not because I'm a prude and not because I live in a state where pot is only approved for medicinal purposes. Let me be blunt... er, clear: My drug of choice is alcohol which I choose to drink in moderation and responsibly. However, I recognize that many of my clients smoke pot (legally). They frequently ask me to keep them appraised of the latest trends and design cocktail programs that cater to their clientele.

In that vein, I've recently discovered that an Israel scientist has bred a strain of marijuana that has virtually none of the active ingredient tetrahydrocannabinol (THC). This is a good choice for mixologists like myself that want to work with the flavor without the high. Even if my clients choose to use the psychoactive stuff, at least I can present recipes that I have personally tested without getting the munchies (of course if I was a bar owner, serving cocktails that drive food sales is a phenomenal idea!).

The tide is turning and if mixologists don't recognize that we have a new flavor profile in our selection of fresh herbs they are going to get stoned (pun intended). There can be no doubt that pot has a distinct, if not pleasant odor. And while the flavor may be more nostalgic than tasty for some, when balanced in a craft cocktail the results can be quite satisfying.

The concept of marijuana flavored drinks is hardly new.There are numerous soft-drinks, colas even energy drinks with cannabis as an ingredient (the ultimate oxymoron). Dani Tatarin of The Keefer Bar in Vancouver, BC has been experimenting with cannabis infused spirits for years. I spoke to her in 2008 about infusing spirits with flavor by cooking them sous-vide (underwater) thereby extracting all the flavor without cooking off the ethanol.

When I next saw her she had infused marijuana into neutral grain spirit using that method. According to Dani, the THC is felt immediately when consumed in booze. This makes sense since ethanol is a solvent and literally strips away the oils and resin in the leaf where much of the psychoactive properties are found.

By the same principle, the easiest way to extract flavor (and THC) is to simply infuse a spirit by adding fresh cannabis leaves and letting it rest for 24-48 hours. Maceration is faster, by muddling leaves like mint in a mojito, you can extract the flavor and still get baked.

Compounding straight THC in a liquid form is perhaps quickest but not recommended. As a mixologist, I only advocate fresh ingredients. Plus, the liquid form is only available to the states where it can be consumed recreationally. Since I always taste my cocktails for balance, playing around with the proper proportions can prove to be a less than sobering experience.

With the explosions of micro distilleries in the USA, it is simply a matter of time before someone makes a commercially viable base spirit infused with marijuana through distillation. As it is, there are pot-absinthes available in Amsterdam. Other weed friendly nations have a variety of copper pot distilled pot-infused liquors.

When designing original recipes, because of its herbaceous nose and vegetal flavor, I suggest that weed is best paired with Blanco tequilas, aggressive gins or neutral vodkas (the latter if you want to emphasize marijuana as the dominant flavor profile). Here is an untested recipe:

CANNABIS COCKTAIL

1.25 oz. Cannabis infused 100% Agave Highland Blanco Tequila

.25 oz. Pechuga Mezcal

.75 oz. Beet Sugar Simple Syrup

.50 oz. Fresh Lime Juice

3 dashes of Celery Bitters

1 Egg white

Garnish:

Black lava salt 1/2 rim served with a small sized bag of Fritos on the side

Glassware:

Martini Glass or Cocktail Coup

Method:

Infuse freshly cut cannabis leaves (8-10) into a quality Blanco tequila for 24-48 hrs, place all ingredients into mixing tin, add large ice, shake vigorously, taste for balance, double strain into glass, garnish and serve.

If you live in one of those legal states, I'd love you to assemble this recipe and give me your candid feedback. In the meantime, HAPPY NEW YEAR!! Until our next cocktail together...

Bottoms up!,

Brian Van Flandern

www.MyMixologist.com