Cannabis cocktail wizard Warren Bobrow has impressed upon us a new favorite summer cocktail: The Broad Reach, another concoction he developed specifically for The Fresh Toast. For those unfamiliar with sailing lingo (everyone raises hand), the term “broad reach” represents a range of wind angles between beam reach and running downwind. Now that class is over, it’s time to drink!
(For an unwired version: don’t use any THC when making your simple syrup.)
- 3 oz. Cachaça (Brazilian Sugarcane Spirit-available all over the world)
- 2 oz. Broiled Grapefruit juice*
- 1 oz. THC infused Simple Syrup
- ½ oz. Seltzer Water
- 2-3 shakes Creole Style (Think Peychaud’s) Bitters, the bright red ones
*Grilled Grapefruit Juice:
- Heat your broiler
- Sprinkle Demerara Sugar (about 1 tablespoon) over several halved grapefruits
- Griddle until the sugar is caramelized and the grapefruits are well cooked
- Set to cool
- Juice the grapefruits
- To a Boston Shaker filled ¾ with ice, add the Cachaça and the juice with the THC infused simple syrup
- Cap and shake hard
- Strain into two Collins glasses with fresh ice
- Shake the Creole Bitters over the top and garnish with a hunk of broiled grapefruit
Cannabis Infused Simple Syrup
(use strain of your choice)
- 2 cups raw cane sugar – like sugar in the raw
- 3 cups filtered water
- 2 tablespoons vegetable glycerin (this helps supercharge the cannabis)
- 3 or more grams finely chopped, ultra-high-grade cannabis
(Warren de-carbed his cannabis first for 45 minutes at 240 degrees in a closed container)
- The first thing you have to do is measure out equal parts of sugar and water then bring the water to a boil.
- Drop the heat down, just a bit- you’ll know when you see the sugar turning to caramel that it’s too hot!
- Add in your finely chopped cannabis and stir in until the sugar has been completely dissolved.
- Cover the pot and bring it to a quick simmer (do not boil!) for about 30 minutes.
- Cool for ½ hour, bring back up to a simmer to combine. Stir in the vegetable glycerin. Strain.
- Let cool again, and refrigerate for up to two weeks.
NEVER more than one per hour…