Cannabis cocktails and other fun Halloween drinks

Boo Day is upon us and people are either staying home or going to a party/bar/thing. In any case, how about some cannabis cocktails and other fun Halloween drinks? Why do kids have all the fun with trick-or-treating and candy? Why not enjoy some adult beverages that are even better than candy?

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The Crypt Robber: Hot Toddy

Ingredients:

• 2 ounces. Overproof Rum (Pot Still)
• 4 oz. hot chocolate (bitter chocolate is preferred)
• 2 ounces. whipped cream
• 1 oz. rich simple syrup – 2:1 dark (2 cups raw sugar to 1 cup boiling water)
• a scant teaspoon of freshly ground nutmeg
• Mexican-spicy mole bitters (of your choice)

Preparation:

Preheat a ceramic mug with boiling water and pour it steaming hot. Add the overproof rum. Top with the bittersweet hot chocolate. Top with the whipped cream. Drizzle with the mole bitters. Scrape the nutmeg over it. Sweeten with dark sugar syrup if necessary.

You can flame this drink with a capful of overproof rum on top of the whipped cream and a pinch of raw sugar, then set it on fire. Like a baked Alaska!

The Decapitation Waltz is a twist on the classic rum punch with a few tricks for fun and seasonality.

Decapitation Waltz

A headbanger drink!

Ingredients:

• 3 ounces. Raw rum (pot still rum is most preferred) infused with exactly the amount of THC you desire
• 2 ounces. fresh pressed orange juice
• 1 oz. freshly squeezed grapefruit juice
• ½ ounce. freshly squeezed lemon juice
• 1 oz. Orgeat syrup (almond flavor)
• ¼ teaspoon freshly grated nutmeg
• 1 oz. Angostura bitters (for good stomach health)
• grilled orange round
• Drizzle of grenadine syrup

Preparation:

In a cocktail mixing glass: Add one or two large ice cubes. Add the infused rum and fresh juices. Stir to combine. Add orgeat. attention. Add the nutmeg. attention. Add Angostura. Stir again. Strain into rocks glasses with a few ice cubes and a grilled orange slice. Serve with a dash of grenadine for a blood-curdling effect.

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Slowly pulled over the burning coals

Ingredients:

• 3 ounces. Smoky Scotch Whiskey (of your choice)
• 1 oz. Mezcal infused with the THC of your choice – in the strength of your choice*
• a pinch of espresso powder
• a pinch of charcoal powder
• crushed coconut water ice cream

Preparation:

In a Boston shaker ¾ filled with regular bar ice cream: add Scotch and mezcal. Add the espresso powder and charcoal powder. Seal and shake vigorously for 20 seconds. Strain over crushed coconut water ice. Surcharge.

Boiled bags full of brains

Ingredients:

• 1 oz. Bourbon Whiskey – enriched with THC, tailored to your specific needs and strength*
• 1 oz. dry vermouth
• 2 ounces. Raki or Ouzo
• ¼ oz. fresh pressed orange juice
• ½ ounce. freshly crushed carrot juice
• 1 teaspoon cream
• 1 teaspoon Peychaud’s bitters

Preparation:

Add all ingredients to a Boston shaker ¾ full with ice cubes. Pre-cool some coupes. Shake the Boston shaker vigorously for about 20 seconds. Strain into the cups and spoon the cream over the top. Pour the Peychauds over the cream and serve.

*Infusions

To make a cannabis infusion, add 7 grams – or your caregiver’s recommended dosage – of ground, decarbed cannabis to 250 ml (approximately 1 cup) of your choice of spirit in a heatproof mason jar. Do not close the jar, it could burst. Place the jar in the top of a double boiler on a hotplate or electric stove.

(Never use a gas stove or open flame.) Fill the top of the water bath with enough water to half cover the mason jar.

Simmer gently at about 71°C (160°F) for 30 to 60 minutes. Use a digital thermometer to keep track of the temperature. Alcohol burns at just over 77°C (170°F). So pay close attention to the work at hand and don’t run out to get a pizza. In addition, evaporation is reduced to a minimum by using low heat.

Allow the mixture to cool, strain it through a fine-mesh strainer lined with cheesecloth, then pour it back into the empty liquor bottle. Fill the bottle with the remaining, uninfused liqueur until the volume is 750 ml again. This ensures that the THC is distributed throughout the infusion. Your infusion is now ready to use in your handcrafted cocktails.

Warren Bobrow, also known as The Cocktail Whisperer, is the author of four books, including his latest: Cannabis Cocktails, Mocktails and Tonics.