By Kara Newman
Alcohol has been my drug of choice since my very first White Russian. From guilty pleasure drinks to perfectly crisp martinis, something about the ritual of making and sipping a cocktail had me sold early on.
I never gave marijuana much love, and even in college, I always chose watery beer over those fat, clumsy joints. But now that bartenders across the country are experimenting with weed-spiked cocktails, I’m paying attention—as should you. The “Julia Child of Weed” has already been anointed, and I believe it’s only a matter of time before we discover the “Charles H. Baker of Marijuana.”
As a growing number of states take steps to legalize and decriminalize marijuana, bartenders and bud-tenders are coming together, much the way chefs have begun experimenting with high-end, gourmet edibles spiked with THC (tetrahydrocannabinol, the potent part of the herb). Mixologists are trying out two kinds of potables: cocktails spiked with THC (where legal), and cocktails designed to mimic the actual green, skunky flavors of marijuana. [Read more at Bloomberg Business]
Rob Meagher, CBE’s Founder, President and Editor-in-Chief is a 30 year veteran of the media world. His career has spanned from stints representing the Washington Post, USA Weekend, Reader’s Digest, Financial World & Corporate Finance to the technology world where he worked at International Data Group and Ziff Davis where he was part of the launch team for The Web Magazine, Yahoo Internet Life, Smart Business and Expedia Travels before starting his own marketing and Publisher’s Representative Firm. He also ran all print and online media sales and marketing for the Society for Human Resource Management before partnering with Forbes and then Fortune to create Special Sections covering a variety of topics. Rob, who started CBE Press in 2014, can be contacted at [email protected]
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