Shows
Videos
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I Smoke Weed: Jen
If we say it, we’ll normalize it. If we normalize it, we’ll legalize it.
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Crossfaded on Cannabis Cocktails
Bong Appetit host Matt Zimbric’s latest adventure leads him to an experimental cannabis cocktail party in Los Angeles. Matt meets with leading mixologist Daniel K. Nelson of The Black Cat to learn the basics and some new tricks of the trade when it comes to making cocktails with cannabis. After jumping into a 1972 Cadillac hearse party limo (as one does in LA), they hit up Aaron Justis of Buds & Roses to research, shop and sample the perfect bouquet of ganja goods—may we recommend Silverback Grape Ape and Oregon Silver?—to infuse into their cocktails and food. On the menu: California fresh herb salad and sous-vide steak with cannabis compound butter. Later, Daniel demonstrates how to get the right dosage to ensure that your cannabis cocktails don’t resemble dirty bong water and that your guests leave in a state of nirvana after having the the high-class meal of a lifetime. We’ll spark to that.
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How to Wake and Bake Like A 19th Century Poet
In this episode of Bong Appetit, host Michelle Lhooq heads to LA Coffee Club to meet with roaster Kian Abedini of Compelling & Rich Coffee. Kian shows us to infuse coffee with the flavors and aromas of our favorite strain, and prepare the preferred drink of 19th-century artists: a café de hashashin. This aromatic concoction of cannabis-infused butter, coffee, cinnamon, cloves, nutmeg, orange juice, and pistachio butter will definitely get the creative juices flowing. Victor Hugo would be so proud.
