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5 Classic Cocktails to Celebrate Repeal Day

By Warren Bobrow on December 9, 2017

Repeal Day. 

Just the very mention of the word "repeal" suggests setting something behind, to leave it in the past, and what better day to leave something in the past than December 5, or Repeal Day, which celebrates the day Prohibition ended and the modern age of drinking really began. 

To properly celebrate Repeal Day, one must first revisit the classics and add a twist. An ideal twist, of course, is cannabis! The very mention of cannabis adds a forbidden edge of danger to the classically inspired cocktails that follow. Gin, brandy, whiskey and rum feature heavily in the classic ingredients of the day. They weren't drinking for pleasure on Repeal Day, they were drinking to get lit up. Adding cannabis to the basics makes an already wow cocktail go BANG.  

But as always, these drinks may seem strong, and they are... so never imbibe more than one per hour. Not everyone has the same biochemistry so start slow! Use the Thai food principle with regard to spicy flavors: Always start low because you can add more as necessary, and if you consume too much THC, simply drink about a cup of lemon juice and chew a couple of peppercorns. Sure it's bitter, but you have a boilerplate curative now! 

Shake it. Sugaree

Built on the stuffing left over in your brain from the classic cocktail of the Temperance period, the Milk Punch, this little number will calm your interior and destroy your brain all in one fell swoop. This is a delicious way to find your couch most beguiling indeed! 

Ingredients:

2 oz. Cannabis-Infused Heavy Cream
1 Scoop of Coffee Ice Cream
1 oz. Irish Whiskey
1/2 oz. Brandy
1 Teaspoon Pure Vanilla Extract
3 oz. Brewed Espresso (cooled)
Ice

Prep:

In your Magical Butter Machine, infuse the heavy cream and a portion of decarbed cannabis, 160°F in the MB2E for two hours, and then cool. I used the Nova by Ardent, which is 100 percent bioavailable, for my decarb. Add the infused whipping cream to a Boston Shaker filled 3/4 up with ice. Shake hard for two to four minutes until frozen and frothy. Pour into two parfait glasses, and serve with cannabis-infused cherries (see recipe in the drink that follows) and a tall straw. 

The Mezzrole Cocktail

The Mezzrole Cocktail is a small and well-formed libation that will bring warmth and pleasure to any occasion that calls for Louis Armstrong music when he played with Sidney Bechet. The tightly rolled cigarettes that they rolled were coincidently named Mezzroles—because calling them reefers might get you arrested! 

Ingredients:

4 to 6 Cannabis-Infused Cocktail Cherries
1/2 oz. Cannabis-Infused Vermouth (I use Uncouth Vermouth)
1 oz. Bourbon Whiskey (I use Barrell Bourbon)
Several Swigs of Angostura Bitters (or Aromatic)

Prep: 

For the infused cherries, take a 12 oz. bottle of Luxardo Cherries, add several grams of the finest decarbed cannabis you can find and store the mixture in a cheesecloth pouch. Let this sit, turning daily for two cycles of the moon (i.e., 59 days). Strain and use in Manhattan Cocktails of all types.  

Into a cocktail mixing vessel, fill 3/4 up with ice, and add the liquid ingredients. Stir well. Add ice to a cocktail glass and pour in the mixture. Dot with bitters, add cherries and serve.

The Benny Goodman Fizz 

Leap into the Swing Era of Jazz! Comprised of cannabis-infused gin, rosewater, a touch of cannabis-infused absinthe and grapefruit zest, this cocktail is typically made with a sativa strain for stimulation of the mind, and it is refreshing and categorically delicious. 

Ingredients:

Spritz of Cannabis-Infused Absinthe
2 oz. Bourbon Barrel-Aged Tom Cat Gin
1/4 oz. Rosewater
Grapefruit Zest 

Prep: 

For the infused absinthe, start with eight grams of decarbed cannabis and a 250ml bottle of Jade Liqueurs' Esprit Edouard (note: I have written permission from Ted Breaux to use his Absinthe). Simmer the decarbed cannabis at no more than 160°F for 60 minutes. Cool and then strain. Top in volume with fresh, uninfused absinthe for use in craft cocktails.

Set a coupe glass aside filled with ice to cool down for a bit. Then pour out the ice, spray some cannabis-infused absinthe into the glass and prepare to build the cocktail. 

Fill a cocktail mixing glass up three-quarters full. Add the Tom Cat Gin. Add the rosewater. Stir well to combine. Add the mixture to the absinthe-spritzed coupe glass, and add the grapefruit zest. Serve. 

John Bartram’s Garden Punch 

This cocktail makes perfect sense for a Repeal Day party. The scattering of freshly snipped herbs on the surface of the punch will hide any view of the punch, thereby making it invisible to the viewer and highly intoxicating to the unwary. 

Ingredients:

Assortment of Freshly Snipped Rosemary, Thyme, Basil, Sage, Parsley, Sage and Fennel Fronds  

1 Cup of Medicated Classic Simple Syrup
2 Quarts of Freshly Squeezed Pink Grapefruit Juice
2 Bottles of Sparkling Wine
1 Bottle of Botanical Gin (sort of like a French 75 Punch)
Many shakes of Aromatic Bitters
A Punch Bowl

Prep: 

Make the medicated simple syrup with a 1:1 ratio of turbinado sugar and water with one tablespoon of powdered lecithin and six grams of decarbed cannabis (your choice of strain). Add the liquid ingredients to a punch bowl with ice. Stir well to combine. Add fresh ice. Add Angostura. Stir and serve in tea cups.

Classic Bloody Mary

The classic Bloody Mary fits into the theme of Repeal Day with alacrity. Just the very mention of this cocktail brings the emotion of the classics to your tall cocktail glass—and depending on how much of the intoxicating element you choose to use, all should be ok if you add a bit less of the usual and a bit more of the unusual. In this case, the unusual is clamato juice made from clam broth and tomato with herbs and spices, which is mixed with brandy or kept as a mocktail if you desire. 

Ingredients:

4 oz. Cannabis-Infused Clam Broth and Tomato Juice
Assorted Herbs and Spices such as Horseradish, Onion Powder, Garlic Powder, Celery Salt and Black Pepper  
1 oz. Fino Sherry (float)

Prep:

Into a cocktail mixing glass, add the ice and the liquid ingredients. Stir, stir, stir. Strain into a pre-chilled collins glass with lemon chunks. Add celery if wanted. Float Fino Sherry over the top. Done! 

Warren Bobrow, whom PRØHBTD interviewed in 2016, is a master mixologist known as the Cocktail Whisperer. Among his many books, Bobrow authored Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, which includes the five recipes featured above.

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