THC/Alcohol Tequila is made from over proof 100% blue agave tequila and some really great high-grade cannabis. Combine together in a 30-day process that makes a great tincture that has a variety of uses. It can be taken as a sublingual, dropped or sprayed under the tongue, or placed in food/drink. If you have never tried tincture before, please proceed with caution and responsibility, as this contains a high concentration of THC and alcohol. Try 1 or 2 drops or sprays to start, until you know your tolerance. If the taste puts you off, add 1 or 2 drops or sprays to a half glass of water or your favorite soda to mask the taste. This can be stored at room temperature or the fridge, it has a long shelf life of about 1 year.
(Bottles are shipped without labels)
Marijuana and alcohol go hand in hand like fast driving and rolling out the windows. And especially if you’ve ever made herb butter, infusing herb liqueur is relatively easy to do … as long as you don’t burn your house down. No, seriously: alcohol and even alcohol fumes are extremely flammable. Before you even think about making herb-infused cocktails, you should know that you should NEVER infuse liquor over a gas burner or near any other open flame, under any circumstances. Work in a well-ventilated area and DO NOT improvise. “Burning death from drugs” is not how you want it to fall. Be a little cautious is what I’m saying.
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How to infuse herb into liquor
After grinding your raw hemp, it’s time for infusion! While some experts recommend buying a whip-laden whipped cream maker and using it to quickly infuse the alcohol before heating it up, I found that skipping that weird and expensive step doesn’t seem to make a difference … at least, the marijuana-infused drink that I created without it tasted great and worked on all levels.
Fill the bottom half of the double boiler halfway with water and heat on the electric stove or hot plate until it begins to boil, at 212ºF. Then lower the heat. In the upper half of the kettle, pour the drink bottle of your choice and add the ground, ground ganj. Stir and cover. If you have a good stove, you can usually leave it “hot” or the lowest possible temperature and let the liquor gently infuse for the next two hours.
If you have a cranky stove (like I do), you will have to watch the alcohol carefully to make sure it doesn’t boil, which will start to happen around 170º. (Optimally, you want to keep the liquid on top of the double boiler at about 150-160ºF).
Pour the infused liquor through stretched gauze over a funnel and return to your bottle. One-eighth of an ounce of grass often imparts a shade more yellow than green, so you may want to add a drop or two of green food coloring for a dramatic effect. (No one will ever know!)