Dank Derby Mule

For some background, I recently relocated to the beautiful state of Oregon, where marijuana just happens to be legal. As an avid woman who whiskeys, but hasn’t dabbled much in the devil weed, I had an idea (granted, I am certainly not the first). Combine them! In a gentle way, that my rookie cannabis user status could handle. Adding some homemade marijuana tincture to a bourbon cocktail felt like the perfect start. Here’s what I came up with.

The tools and ingredients.

The tools and ingredients.

Dank Derby Mule

1.5 oz Makers Mark Bourbon (any mid-grade bourbon will work)

*1 ml of Marijuana tincture (recipes vary), follow link to the Everclear version I used

3 dashes of Angostura Bitters

Juice of half a lime

Strong ginger beer (non-alcoholic, I used Reed’s)

Shake first four ingredients with a few ice cubes. Pour over a glass of crushed ice, and top with the ginger beer. Garnish with leaves if you’ve got em!

*those with stronger constitutions can add more tincture


Garnish may be hard to find...  

Garnish may be hard to find...


This cocktail definitely falls under the category of earthy and herbal. And these flavors increase as you add more tincture. The lime and ginger beer come through with a nice spicy, sparkle on the front and then the ginger sort of melds with the peppery flavor of the weed on the back. My only complaint would be that the bourbon gets a little lost among all the other flavors that are happening.

The effects of the tincture start after about 20 minutes, and it’s far more gentle, almost warmish feeling of well-being that matches well with the buzz from the bourbon. It’s more subtle than smoking by far.

I think this makes a great pre-dinner cocktail, as it helps get your appetite revved up…and for some reason all the food tastes better.

An Intimate Evening with Far North Spirits

Early this Spring, a select group of wWw ladies gathered at Grand Ferry Tavern in Brooklyn, NY for the opportunity to sample different expressions of the single estate whiskey Roknar Rye from Far North Spirits. The ladies were able to share personal stories about their love of whiskey, their reasons for joining wWw, as well as learn about the unique history of Far North Spirits while meeting the distiller, Michael Swanson, who is also the farmer who grows the grains used to make this flavorful spirit.

Far North Spirits is a field-to-glass craft distillery in northwestern Minnesota. Michael’s great grandpa Gustaf and his wife Anna Christine arrived in Minnesota from Sweden building a farm on the fertile soil. They now produce small-batch spirits using the grains grown on their family farm. Michael’s wife, Cheri, led us through a tasting of 3 expressions of Roknar Rye. Her love for their 100-year-old family farm, the quality of the product they have produced, and their ability to share it with us was very apparent as she became emotional telling us the beautiful history of the distillery.

Here are the 3 expressions we tasted that night:

  • Expression 1

Batch 1/ 95 Proof- filled December 2014; bottled November 2015, 23 barrels, 230 cases

Mash bill: 80% AC Hazlet Winter Rye, 10% heirloom & organic corn (non-GMO varieties), 10% malt barley

Aged 10 months in new, 10-gallon charred oak barrels from The Barrel Mill in Avon, Minnesota; char 3 on the barrel

Finished 6 weeks in Oloroso Sherry (50%) and Cognac (50%) casks

  • Expression 2

Batch R/ 91 Proof- filled June 2014; bottled February 2016, single barrel, 20 cases (only available in NY, CA and MN)

Mash bill: 80% AC Hazlet Winter Rye, 10% heirloom & organic corn (non-GMO varieties), 10% malt barley

Aged 18 months in a new 23-gallon toasted and charred oak barrel from Black Swan in Park Rapids, MN; char 3

Finished briefly in Oloroso Sherry and Cognac casks (entire barrel in each cask for equal amount of time)

  • Expression 3

Batch 2/ 94 Proof- filled May 2015; bottled May 10-13, 2016, 36 barrels, approx 350 cases 

Mash bill: 80% AC Hazlet Winter Rye, 10% heirloom & organic corn (non-GMO varieties), 10% malt barley

Aged 11 months in new, 10-gallon charred oak barrels from The Barrel Mill; char 3 on the barrel

Finished 4 weeks in Cognac (60%) and Oloroso Sherry (40%) casks

My personal favorite was Batch R. The color is a rich amber. The nose is sweet & delicate with hints of toffee, caramel, & spice. The taste is youthful but balanced with sweet notes to start and a peppery spicy finish that is not at all harsh or overwhelming.

Upon leaving Grand Ferry Tavern there was a noticeable buzz in the air with a number of our ladies conceding that this was their favorite wWw event thusfar. You will not go wrong with any expression of Far North Spirits’ Roknar Rye. Below I have listed a few NY bars that feature Roknar Rye. For a full list of locations please visit their website.

Roknar Brand Assets.jpg

 Agern Restaurant- NY, NY

Blue Smoke-Flatiron- NY, NY

Grand Ferry Tavern- Brooklyn, NY

Flight West- Rochester, NY

Henry’s Restaurant- NY, NY

Le Bernardin- NY, NY

Maiden Lane- NY, NY

Post Office- Brooklyn, NY

Reynards-Wythe Hotel- Brooklyn, NY

Romans- Brooklyn, NY

Terra Blues- NY, NY

Woodhull Winebar-Brooklyn, NY