It’s not legal to serve alcohol and weed drinks, at least outside the comfort of your home. But just in case, VICE has an infusion method for creating high-quality Green Dragon (any booze infused with weed) as well as a recipe for Michael Cecconi’s (of Two Sisters Bar & Books in SF) Green Goucho—a “refreshing combo of the aggressive, grassy, sharp taste of Sour Diesel-infused vodka delightfully blended with honey-sweetened Mate and lime.”
The tips on infusing come courtesy of Michael Nelson, of LA’s The Writer’s Room (and drinks man for that epic LA weed pop-up dinner), who got into working with weed cocktails a few years ago via a combination of “modern technology and old-school technique.” That is, he combed old-school cocktail books for tips on infusing herbs into spirits, and then combined them with Dave Arnold’s “nitrous-powered technique for infusing flavors into alcohol,” which Arnold developed in 2010. Long/short: rapid infusion is key. [VICE]