A word on dosing: Pot infusions are an inexact science, and everyone reacts to marijuana differently. Don’t over-infuse your alcohol. In the beginning, it’s also smart to split the liquor in a recipe between infused and uninfused booze. In an “old pal,” for example, you might use just a fourth of an ounce of pot-infused rye plus one ounce of unaltered rye. Always be cautious when mixing alcohol and marijuana. Basically, don’t overdo it.
In California and other states that have legalized marijuana for recreational use, you can now sidle up to a bar and sip something sold as a pot cocktail. These drinks tend to look a lot like the Instagram-friendly classic cocktails—think of the old fashioned, the daiquiri, and the Negroni—that have sprung up at establishments around the country, except that they are infused with cannabis. Just don’t expect any of them to get you truly high.
Even in places where both pot and alcohol are legal to consume, there are legal barriers that typically prevent bars and restaurants from serving anything with THC, marijuana’s main psychoactive ingredient. Instead, bartenders serving pot cocktails infuse their drinks with cannabidiol (CBD), an oil extracted from hemp. CBD delivers a calming “body high” that goes well with alcohol but leaves your mind alone.
That doesn’t mean real pot cocktails are impossible to come by. You just have to make them at home.
Infusing weed into cocktails works like infusing any other herb or spice: You can put it into your booze directly or make it part of another cocktail ingredient, such as syrups, shrubs, or bitters. Once you’ve created a pot-infused element, you mix it into a cocktail as you normally would—with the provisos that the taste and smell will be subtly (or in some cases radically) different, and that you should probably label the infused bottle carefully.
Balanced well, a pot infusion adds a grassy, herbal complexity to the drink, as well as an extra layer of chemically aided comfort and relaxation.