As we discussed earlier this week, owners and operators who viewed legalized recreational marijuana as a possible revenue stream for their bars or restaurants have not yet had their optimism rewarded. In the 8 states that have enacted such legislation (along with Washington, DC), public consumption of cannabis is illegal. And lest tourists and other visitors to these states and our nation’s capital falsely think otherwise, the prohibition includes hotel and motel rooms.
Denver passed an initiative to issue licenses for cannabis consumption areas back in November of 2016 but no such venues are in operation. Three more states are set to legalize recreational use next year, but they’ll likely require consumption to take place on private property. So far, that means private residences out of the general public’s view.
That doesn’t mean operators can’t still profit from what’s being referred to as weed tourism. If you haven’t already been made aware of Humboldt’s Finest, allow us to make the introduction. Humboldt’s Finest is produced by Humboldt Distillery and is vodka infused with locally grown cannabis sativa. This spirit is free of THC – meaning it’s 50-state legal – but still has the aromatic and herbal qualities of cannabis. Humboldt’s Finest is a vodka with gin characteristics that will allow you to craft an entire menu of specialty and signature cocktails. This cannabis sativa-infused spirit will also provide you the opportunity to profit from marijuana tourism and interest without breaking the law. We’ve provided four recipes below to get you started. Cheers!
Recipe and image courtesy of Humboldt Distillery
- 1.5 oz. Humboldt’s Finest
- 0.75 oz. Fresh squeezed lime juice
- 0.5 oz. Honey syrup (see note)
- 2 hearty sprigs of fresh thyme
At bottom of cocktail shaker, add 1 sprig thyme, give a quick muddle, add Humboldt’s Finest, lime juice and honey syrup. Shake vigorously, strain into double old fashioned glass with ice, garnish with a hearty thyme sprig.
Honey syrup:
Dissolve 2 parts honey in 1 part hot water. Allow to cool.
Recipe and image courtesy of Humboldt Distillery
- 1.75 oz. Humboldt’s Finest
- 0.25 oz. Green Chartreuse
- 0.75 oz. Fresh squeezed lime juice
- 0.5 oz. Simple syrup
- 1/4 of a Small yellow bell pepper
- Fresh oregano (3 leaves plus 1 stem for garnish)
Add 1 heaping Tbsp. of chopped pepper to shaker, and muddle well. Add 3 slightly smashed (use fingers to release oils) oregano leaves, Humboldt’s Finest, Green Chartreuse, lime and simple syrup. Add ice and shake vigorously. Strain into a cocktail coupe. Garnish with oregano sprig and cut pepper wedge.
Created by Mel Toimil; Image courtesy of Humboldt Distillery
- Pinch of tarragon leaves muddled (roughly 5 leaves)
- 1.5 oz. Humboldt’s Finest
- 0.75 oz. Golden beet and honey cordial (see note)
- 0.5 oz. Fresh squeezed lemon juice
Combine muddled tarragon leaves, Humboldt’s Finest, golden beet and honey cordial, and fresh squeezed lemon juice. Shake with ice and poured through a strainer. Garnish with tarragon leaf.
Golden beet and honey cordial:
Prepare cordial by macerating shredded beet with honey and sugar for a period of three days. Strain the resulting liquid and use like a syrup.
Courtesy of Molly’s Spirits; Image courtesy of Humboldt Distillery
- 1.5 oz. Humboldt’s Finest
- 1 oz. Lavender-lemon simple syrup
- 0.5 oz. Lemon juice
- Club soda to top
- 2 Cucumber slices for garnish (optional)
Combine Humboldt’s Finest Vodka, simple syrup, and lemon juice in highball glass over ice. Top off with club soda. Stir well to combine. Garnish with cucumber slices.