The Mirchi Mula: A spicy THC-infused tequila mule
The only way out is in is a human recommendation engine aimed at keeping our minds right inside when everything outside seems to be going wrong.
With our collective future up in the air, we’ve turned to the garden, the kitchen, and the library to keep us grounded. We’ve learned new skills, explored old talents, and found inspiration in the familiar. We’ve discovered hidden worlds in our neighbor’s planter beds and sowed the seeds of time travel in our own. Two months in, and it finally feels like we’ve found our groove in isolation.
Our routines have evolved into ritual, but let’s be honest: No matter what you call it, repetition will eventually drive you FUCKING CRAZY!!! Y’all saw Groundhog Day, right?
Sometimes you just need to get out of your head, which is why, in these (insert doomsday adjective) times, we’re keeping our bars and our stash boxes fully loaded. Let’s be clear, Grass isn’t promoting drug use as a coping mechanism, and we understand that chemically altered states aren’t for everyone, but, sometimes, for some of us, just the right buzz is just the ticket out.
In the spirit of supercharging our escape we’ve created a drink that’s big on mood and packed with immune boosters -- it’s also full of booze so a mixed bag in terms of health benefits.* The Mirchi Mula (that’s Hindi for spicy and Spanish for mule) is basically our take on the classic Moscow Mule. We subbed tequila for vodka and made a spicy ginger syrup with Ayurvedic bonafides and a wallop of weed. The limes are known for their detoxifying, anti-inflammatory properties, and are rich in Vitamin C. The capsaicin in the chilis isn’t just a natural decongestant, it’s also a natural euphoric. Ginger, like limes, has anti-inflammatory properties and will keep your sinuses flowing too (added bonus: it’s a natural breath freshener). Then there’s the weed, that bomb-ass balm for mind and body.
Combine equal parts tequila and Mirchi syrup with a squeeze of lime and a splash of soda over ice and you’re on your way from domestic distraction to alternate reality in a matter of minutes. The cocktail itself is pretty self-explanatory. The syrup is a bit more time consuming but pretty simple in its own right. We combined methods and measurements from David Lebovitz’s fresh ginger syrup and The Chronvivant’s cannabis syrup and added chilis to give it a little extra kick. The ingredients are all what you might expect, save for one: vegetable glycerin.** The glycerin gives the THC something to bind to, ensuring even delivery of the good stuff to your brain.
*The Mirchi syrup makes an excellent non-alcoholic tonic, served hot or cold. You can also use CBD-rich hemp flower in place of THC-rich cannabis for a mellower experience.
**If you’re making the syrup without weed, skip the glycerin.
Mirchi Mula
(aka spicy, THC-infused tequila mule)
First the syrup!
Ingredients
1 c. Sugar
1 1/2 c. Water
1 g Decarbed weed (ground)*
1 in. Nub ginger (grated)
2 Chilis de arbol (crushed)
½ T Vegetable glycerin
Preparation
Combine all ingredients in a small saucepan and bring to a simmer, stirring to combine. Make sure not to let the liquid boil. (This could dampen the effects of the THC.)
Simmer for 15 to 20 minutes, stirring occasionally.
Decrease heat to medium low, stir in glycerin, and let simmer for another 5 minutes
Strain and cool.
*For a milder high, skip the decarb. Decarbing is a chemical reaction that releases cannabis’ mind-altering agents at high temperatures. Raw cannabis contains the cannabinoid THCA, which converts to THC when heated. According to Jamie Evans’ The Ultimate Guide to CBD, THCA still does the body good. It acts as an anti-inflammatory, induces appetite, reduces nausea, and helps ease pain. You get all of the good stuff, without the out-of-body experience.
It’s cocktail time!
Ingredients
1 fistful ice
1 oz Mirchi syrup
1 oz tequila
½ lime squeeze
Preparation
Combine all ingredients in a cocktail shaker and stir vigorously for 30 seconds.
Strain over ice in a copper mug or Collins glass.
Garnish with lime wedge and serve.