A hedonist child of the Seventies, I could only content myself with cannabis and coffee buzzes for so long.
BY ED MURRIETA
I stopped drinking alcohol to save money.
I started drinking alcohol again to save money.
I jumped on the non-drinking wagon after being forced to live on a food-stamps budget.
I jumped off the wagon because the price of pot skyrocketed.
What I sought and rediscovered: pleasurable pairings of pot and booze — both the flavors and the effects.
A hedonist child of the Seventies, I could only content myself with cannabis and coffee buzzes for so long. Historic regulations that began Jan. 1 imposed sky-high taxes on legal California cannabis, increasing the out-the-door price of the $50 budget half-ounces I buy to $61.50, virtually pinching my weekly stash by two joints,
Right now, I’m dipping my toes back into drinking slowly and cheaply. No more bottles of Robert Biale Black Chicken Zinfandel or six packs of Anchor Brewing’s Breckle’s Brown Ale — now mere memories from my expense-account food journalism days. Jugs of Carlo Rossi Burgundy and cans of Mickey’s Malt Liquor have, so far, paired nicely with my favorite strain of the moment, Mr. Nice Guy, which is stretching further now thanks to evening drinks.
More to come when a paying assignment bites.
I’ve pitched stories about cannabis and alcohol — the pleasurable pairings and the potent pitfalls.
How do cannabis and alcohol interact?
What are the upsides? What are the downsides?
What kind of cannabis pairs best with: Wine (red, white, sparkling, dessert); Beer (IPA, and other styles) and Spirits (whiskeys, et. al.)?
What’s the best way to enjoy alcohol and cannabis? Shot and a joint? Pint and a dab? Red wine and a Kiva square?
Possible sources: Sommeliers, winemakers, brewers, distillers, cannabis connoisseurs, a doctor or health scientist who understands cannabis and alcohol, and those who can speak to crossfading, that tricky state of being both drunk and stoned.