When the temperature rises above 90 degrees for what seems like days on end. When the swamp that is slowly running down your back makes a beeline for your brow- burning on the way down… you know that it is time for a refreshing little cocktail. One that smacks of tart and slightly acerbic flavor- a touch of smoke- a hint of sweet- the peel of citrus, the oil of grapefruit. I think I known what I love to drink is none other than the Hemingway Daiquiri. Here are five riffs on the classic Hemingway mind eraser. Two have medical grade Cannabis in the mix- I’ll suggest the strains too.
Decarbing is essential to my method of making cocktails that have the good stuff in them. THC. I don’t work with CBD, so please- don’t ask. I know nothing of it- and quite frankly think most of it is a shameless money grab. Hemp is rope, building materials, cosmetics- not carefully crafted cocktails made with non-commercial spirits. I’ve been pretty clear on this one from day one. I suggest looking at that snake-oil (CBD) being dripped into your gin and tonic then ask what exactly is this going to do? Absolutely nothing- because the product has nothing psycho-active in it. My late step-father was always dismayed when he couldn’t buy Hemp lines for his yacht. He’d say- cut a piece and smoke it.All you’ll get is a headache.
Without belaboring my opinions- let’s get to the Cannabis Cocktails and others. Made with grapefruit.
The Amos Speck Hemingway
1 oz. (100mg Decarbed Cannabis) infused into Rhum Agricole
½ oz. White Balsamic Vinegar
½ oz. Maraschino Liqueur (like Luxardo, think dry, not sweet!)
3 oz. Freshly Squeezed Grapefruit juice
Fill a frozen rocks glass with cannabis smoke. Add one large cube of ice and cover with a lid. To a Boston Shaker combine the Rhum Agricole, the balsamic vinegar, the Maraschino Liqueur, the Grapefruit Juice and lots of fresh ice. Cap and shake hard for 30 seconds. Strain over the large ice in the cannabis smoke filled rocks glass. Garnish with a grapefruit zest. Serve.
The next little Cannabis infused drink is named for another mayor. In this case he was from Seattle. The Corliss Stone Hemingway has hints of another one of my favorite cocktails- the Absinthe Frappe’. In this case we will force THC into Absinthe and then add a portion of both grapefruit and lemon juices, a touch of Maraschino, fresh mint, a touch of Rose scented simple syrup finished with a splash of seltzer.
The Corliss Stone Hemingway
1.5 oz. Cannabis Infused Absinthe –like Lucid or Jade
½ oz. Rhum Agricole
3 oz. Freshly Squeezed grapefruit juice
½ oz. Freshly Squeezed lemon juice
½ oz. Maraschino Liqueur
bunch of perfectly washed fresh mint
1 oz. Rose Simple Syrup – like from Royal Rose in Maine
Cannabis Smoke filled Collins Glass with large ice cubes
Into a Boston Shaker, muddle the mint lightly to reveal its perfume. Add some fresh ice. Top with the juices. Add the Absinthe. Add the Rhum Agricole. Add the Maraschino. Add the Rose Simple Syrup. Cap and shake hard for 30 seconds or so. Fill a frozen Collins Glass with cannabis smoke. Add one spear of hand cut ice and a zest from a grapefruit. Double Strain the cocktail over the spear ice and serve.
AC Bonnell Fizz
2 oz. Freshly Squeezed Grapefruit Juice
1 oz. Rhum Agricole
4 oz. Grapefruit Seltzer
3-5 drops Bittered Sling Rhubarb Bitters
Into a Collins glass with some large cube ice: Add the Rhum Agricole. Top with the Grapefruit Seltzer. Float the Grapefruit juice on top. Dot with the Rhubarb Bitters and serve. Definitely not sweet!
Eliphalet Greeley Cocktail
2 oz. Rhum Agricole VSOP
6 oz. Freshly Crushed Sugar Cane Juice
Coconut water Ice
1 oz. Cane Sugar Syrup
Splash of lime juice
To a cocktail mixing vessel, fill ¾ with bar ice. Add the VSOP. Add the Sugar Cane Juice. Add the Cane Sugar Syrup. Add the Lime Juice. Stir. Strain over Coconut water ice cubes in a Double Old Fashioned glass. The final drink of this series is another take on the acidulated beverages that we call Shrubs- in a Hemingway-esque style- full of flavor and bite!
Henry Lang Hemingway
2 oz. Rhum Agricole
2 oz. Freshly Squeezed Grapefruit juice
1 oz. Maraschino Liqueur
½ oz. White Balsamic Vinegar
1 oz. Champagne (add at end)
1 oz. Hendrick’s Gin
1 oz. Dark Simple Syrup
To a Boston Shaker filled ¾ with bar ice. Add the juice. Add the Rhum Agricole. Add the maraschino. Add the gin. Add the vinegar. Add the simple syrup. Cap and shake really hard. Strain into a Double Old Fashioned glass with a grilled grapefruit slice (broil or grill grapefruit rounds and cool before using — grill marks are a big plus!)
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