1906 Spirits
Since its release this fall, 1906’s Cannabis nonalcoholic spirit has removed any doubt from my mind that over the next few years, the Cannabis consumption landscape will look wholly different than it does today.
Sipping 1906’s Cannabis-infused spirit is a glimpse into that future. THC beverages are a category which have struggled, with none quite striking the right balance. Many are too sugary, too artificial-tasting or too low in dosage to meet my higher-than-average tolerance.
In its latest entry, 1906 released a spirit that begins to solve for all three of my issues, presented in a form factor that’s instantly understandable and easily translated for someone imbibing Cannabis for the first time. At 200 milligrams per 750-milliliter red-glass bottle, the parallel to traditional spirits is instant; a 10mg dose is a single shot. The simple, spirits-style format means this can sit on a bar cart; someone can reach for it without a second thought when they would like to mix a drink.
This isn’t a totally neutral experience. 1906’s spirit flavor carries a light tang, a trace of sourness that keeps it from disappearing entirely into a drink. It’s not unpleasant, and there is none of the bite you would expect from an alcoholic spirit. It is versatile but also distinctly its own thing. It easily blends into a margarita or mule, but less so a Manhattan or martini.
Like a traditional spirit, this is fast acting. I felt the rush begin to settle in around 15 minutes after consumption. That is due to 1906’s use of a proprietary nanoemulsion process that transforms cannabinoids from oil into ultrafine water-compatible droplets, making them much easier for the body to process.
I find myself reaching for this edible product in moments when I want flexibility. I can batch a cocktail when I am hosting friends and easily substitute the 1906 spirit for those who want it, without watering down the drink or changing the ratios. The 1906 spirit makes the ritual of a shared drink easier.
Beard & Blaze Hot Sauce by Second Act Cannabis
Beard & Blaze hot sauce was one of the gifts I was most excited to give out this holiday. This is an infused hot sauce in a pocket-sized bottle that packs a big punch and is absolutely something I am slipping into the stocking of my Beyoncé-loving cousin, paired with an embroidered pouch that says, “I got hot sauce in my bag.”
Beard & Blaze is a fermented hot sauce with no harsh vinegar flavor. It is bright and clean with immediate heat in each bite, the kind that snaps you to attention without torching your taste buds. It was first served to me dotted over a breakfast plate and drizzled across chilaquiles, but I use it most stirred into a pot of chili, where it brings both spice and a little spiritual lift. The Second Act Cannabis website is filled with culinary suggestions and recipes from chef Chris Kittredge.
Beard & Blaze is the creation of Kittredge, a U.S. Navy veteran who first cut his teeth cooking on a nuclear-powered submarine before bringing that same disciplined intensity to Second Act Cannabis. Second Act is a brand focused on expanding social consumption, with an emphasis on creating products that have a fast-acting onset and are carefully dosed for a familiar, easy and accessible experience. Beard & Blaze fits that mission perfectly.
Beard & Blaze is as much a social tool as it is a condiment. For the brave and the bold, it can kick off a truly unique “Hot Ones”-style experience, letting the capsaicin and the cannabinoids open your mind and allowing the conversation to flow.
Kiva Churro Milk Chocolate Bar
If, like me, you are the type who is more or less expected to arrive at a cookie swap with something edible and infused, then I have a recipe for you this year featuring Kiva’s Churro Milk Chocolate bar.
Honestly, this edible is delicious on its own. This warm, spiced chocolate feels made for a cool winter night. The cinnamon-sugar flavor is familiar and nostalgic, but presented in a more refined execution. That extra luxe taste is in part due to the cold water hash used for the infusion here. The effect is uplifting, light and giggle-inducing, exactly what you want for a cookies and Cannabis holiday party.
Added into a batch of cinnamon-spiced chocolate chip cookies, this bar creates a winning treat that is sure to shine. The recipe I included starts with a classic brown butter chocolate chip base, with a little extra cinnamon to complement the Kiva Churro flavor. This recipe leaves you with 10 cookies for easy dosing math.
I like to slice the bar into long, thin shards so that as the cookies bake, the churro chocolate will melt into streaks and little caramelized edges, giving each bite a mix of toasty butter, dark chocolate bitterness and spiced sweetness.
Kiva’s chocolate bar is an edible that doubles as an ingredient, making it as tasty for a snack as it is useful to keep in the back of your pantry.
Kern’s Kiva Chocolate Chip Churro Cookies
Makes 20 cookies, approximately 5mg each
Ingredients:
160 g light brown sugar
150 g granulated sugar
1 1/2 teaspoons (9 g) bourbon-infused salt
1 teaspoon (3 g) cinnamon
3/4 cup (168 g) unsalted butter, browned
1 large egg yolk
1 large egg
3 teaspoons (12 g) vanilla extract
1/2 teaspoon (2 g) baking soda
1 1/4 cups plus 1 tablespoon (197 g) all-purpose flour
200 g roughly chopped dark chocolate
1 Kiva Churro Milk Chocolate bar
Directions:
1. Beat the sugars and butter together until creamed, forming a pale yellow batter.
2. In a separate bowl, beat the eggs with the vanilla, then slowly pour the mixture into the butter and sugar, whisking constantly.
3. In another bowl, mix together the flour, cinnamon and baking soda. Slowly incorporate the dry ingredients into the dough until evenly combined.
4. Roughly chop the chocolate into small chips and stir into the batter until evenly dispersed.
5. Chill the dough for at least 30 minutes or overnight.
6. Scoop into 50 g balls. Either freeze the dough for future use or bake in an oven preheated to 350 degrees for 10 to 13 minutes.
7. Allow cookies to cool before eating.
8. Cookies are best enjoyed within a week when stored in an airtight container.
