Herb Scented Vichy Water

Marge Madden 4:11

In this episode number 57, we're covering French herb scented Vishy water. Welcome to bite me, the show but edibles where I help you take control of your life. Who am I, I'm your host Marge, and I'm really grateful that you're here today and that you're listening and if this is your first time joining us. Welcome. I hope you get a lot of value out of this and you try some of the things I suggest today. And if you are a longtime listener. Also, thank you so much for being here and following along on all my cooking adventures with cannabis, because that's what I love to do and that's what I love to share and I'm forever grateful if there's other people out there who have the same interests as I do, hence the podcast. But in any case, I really appreciate it. And today I'm excited because we're doing the third installment in the big bite mini series as I decided to call it midway through this whole thing. Next week will be the last one. In this series, but I will be creating a new category on my website to hopefully make it easier to find because I have I did a quick bite miniseries way back maybe almost a year ago on some simple infusions, and this one will be another series to add to that so hopefully we'll be able to build the model I can't talk today hopefully there'll be easier to find if you want to go back and look for them. So, let's get into it. I have been, then this big bite mini series. We've been doing some recipes from Warren Bob rose fantastic bulk cannabis cocktails Martel's, and tonics and if you haven't had a chance to pick up that book yet, I highly recommend it. I don't think you'll be disappointed. I have been making plenty of things from the book, as of late because I did take the time to make the medicated rich simple syrup, the sugar version and the honey version. And even though I've shared a couple recipes, the one today and the one from last week with you. I've been making other things as well the Vietnamese lemonade was fantastic, a great lemonade flavor. It just so happened that I made preserved lemons, which is what was required for that particular particular recipe. I may preserve lemons over the winter time, and this recipe calls for those so of course I'm going to try it out it was a very simple one to make too so you can just make lemonade by the glass and fantastic. I made that one, which is another little aside if you have the book Bon appetit, which I have reviewed on this podcast, a while back as well that was one of the first cannabis cookbooks that I ever picked up actually think I got as a gift. People know me so well. I got it as a gift, and that book actually has a recipe for infused preserved lemonade, or sorry, an infused preserved lemon. You make a big jar preserve lemons and it seems odd that you will want to preserve lemons but first I'm trying it over the wintertime and it was actually really great I don't use them a ton but they're really nice to have on hand and and cooking and once you make them once they're preserved, they keep, hence why you're preserving them. So, if you have that book check out that recipe. I can also link to the, to the website that I got my preserved lemons from, or how I made them from Newark kitchen one of my favorite cooking websites as well. The ones that I made were not infused, so you can do it either way if you had an infused preserved lemons however that would add an extra little kick to this Vietnamese lemonade in this bark but these are sort of like longer range longer term projects so you have to think a little bit about ahead of time, however, something worth thinking about. I also made the cucumber melon mint cooler from the book recently, too. And that was really nice. Definitely worth enjoying on a hot, hot summer day like we've been doing, or that we've been experiencing. Up until now. So, actually I'm just, well, what the hell. This thing is too good. Anyway, I sorry I got a little bit distracted I might have to cut all this stuff out. But one of the things I wanted to mention, I have something new on the website as well. You may have noticed if you've been on the website or not each episode gets its own page, where I have links to some of the things I'm talking about in the show. The recipe that I'm using whether I've typed it up to live on the website or linking to the original place that I got it from products I've used for it, any of that kind of stuff. It lives on the website, but something new, I'm playing around with is transcripts. So sometimes maybe you want to find something, and you don't want to have to go back and listen you just want to scroll through and try and find it, I am adding transcripts at the end of these episodes on the webpage.

They are, it's interesting because this new transcription stuff is all done by AI which is kind of uncanny I'm recording this right now and it's being transcribed as I speak it's really weird. But I'm not taking the time to go back and edit them because that's a whole other step and a long list of steps I have to do to produce this podcast I know you guys don't really give a shit about all this stuff so I won't go into it too much but they will be unedited transcripts. However, it is there for you, you will find odd spelling mistakes like I know from last week's episode john bar trims garden punch came up a few times as john Barb's, maybe I mumble, I don't know, the AI is probably still getting to know me. But if you're interested at all in finding transcripts which you can email and share with people as well, that will be there usually just have to scroll to the bottom of the webpage for that particular episode and I've done a few episodes now, maybe two or three. I will eventually go back and hopefully transcribe them all but one thing at a time. There's also another new feature on the website called Friends of the podcast I believe that's under the resources page, I'd have to double check but I'm pretty sure that's where it is. And this is just a page where people I have interviewed for or spoken with on the podcast. They're going to have their own spot where you can find the episode that I had with them quite easily and a link to whatever projects, they're doing out in the world, whether it's their Instagram page, or a website or what have you, because these people are doing wonderful things and I'm hoping to really grow that because these are people who are really contributing to the cannabis space in particular with edibles because of course that's what we're interested here. So check that out. I've got a couple people on there, Ganja Mama, Nadia, she was my first ever real guest, if you will, and then we had, Ashley and Dennis from the green light project there too so that's what they're going to be and as more guests come on the show, that's where they're going to live, they'll still have their own episode web page just like every other one but if you're wanting to find information about them really quickly or that episode, then you'll be able to just go to that section and find it really quick so I'm pretty excited about those two new features. So, I hope you'll check them out, head over to the website bite me podcast.com there's lots of stuff there for you. And as always if you have any feedback about the website how anything set up or, or what have you, please let me know because sometimes I have no idea that there could be something not working the way it should or something like that because. So it's sometimes takes that outside viewer with a fresh eye to see something that I have failed to see and I'm just doing this on the side you know when I have my spare time, when I'm not working or doing other things, although let's be honest, if I'm not working half the time I'm doing either the podcast or creating edibles, so I can talk about on the podcast and also so I can eat them and get quite high. So,

feedback, always welcome, always appreciate it and you can even try the voice message feature I dare you, I dare you to try the voice message feature. Have you tried it yet. I'm waiting for your questions and your comments and everything. But if you don't want to talk, and that's fine you can always send me an email as well. Bite me [email protected] and if I said that a little fast No worries, it'll be at the end of the show as well. So just a little bit of housekeeping right there just to keep you guys up to date about what I'm trying to do for you on the site and everything. and other than that, what am I doing, I'm watching my plants grow and I'm pretty excited because I in Canada, you can legally grow four plants per household, and I have the requisite for growing in my backyard. I didn't put them in huge pots I only to five gallon pot so they're not going to become enormous because I didn't really want to attract too much attention about me growing weed in my backyard, I don't know who else in the neighborhood is doing it, there's probably more people than I realized, because if you don't draw too much attention to people who really don't know what you're up to until they probably start to flower then they might stink a little more so we'll see what happens when that comes but they are starting to flower, you can just just just see some of the tiny little hairs, where the bud is going to be starting to develop and that's really exciting to watch them grow I've never been so excited about anything growing except maybe the three tomatoes I'm getting on one of my tomato plants right now. Oh my only tomato plants. So beside one tomato plant and some flowers and my weed that's what I've got my garden right now. And I'm very excited about that I did a CBD dominant plant that's going to be low THC high CBD. So I can make some of the infusions and things from the Ultimate Guide to CBD book that I talked about a little while ago so if you haven't checked out that that episode I highly recommend you try that. Obviously there's lots of, lots of recipes in there that you can try and interestingly CBD flower is getting more and more popular I work in a dispensary and more and more people are coming in asking for low THC high CBD versions of of their flower, because they want to enjoy all the, all the same rituals I suppose they want to observe the same rituals that they enjoyed before with a much harder hitting THC based flower, but they don't necessarily want the super intoxicating effects and I'm seeing more and more. You get a lot of older folks coming in which you know makes some sense intuitively but there's a lot of other people who are very interested in this as well so it's becoming more popular as people really discover the benefits of CBD and how it can help in their lives so I'm going one of those I'm pretty excited about that because my poor Insomniac husband is needing to find some relief, and I will be helping him with that, hopefully with that plant and then I have a sativa dominant and an indica dominant plant. I think I have to have one, I forget which one I'd have to look at the tags again but growing Assa t ba and an IndyCar as well so I'm getting a little bit of everything and I'll be pretty excited to play around with that come this fall. I have some things planned for the podcast too with regards to that so that's all coming so excited to watch them grow it's like it's like watching your child learn to walk so exciting. Okay, maybe the child learning talks a little bit more exciting but it was a pretty it's a pretty distant memory for me my kids are all grown up now. So, this is the next best thing. Not gonna lie. So today we are talking about the French herb scented Vishy water, which is another wonderful recipe from the cannabis cocktails, mocktails, and tonics. And this is a non alcoholic cooling beverage, we're going through another heatwave right now in Ontario where I am, located, and this is going to be Washington is going to be, it is a lovely refreshing drink. That will help keep you cool on hot hot summer days. And this is what Warren has to say about this particular recipe in his book. If you combine sugar and alcohol, the result is far too often, a knee, knocking hangover. So make yourself a French herb scented Vishy water instead. It's both. Both booze free, and merciless mercifully low and sugar. First you'll make a concentrated tangy medicated simple syrup. Then you'll add it to a refreshing pour of sparkling water before dotting the finish drink with cucumber bitters. Use a medicated rich simple syrup you've infused with Blue Dream, which boasts spicy herbal fragrance and flavors of sugar coated dark berries and exotic spices. Does that not sound amazing. And I never even really looked at it before. With his

with the thing. I mean, obviously I can confirm about the result of sugar and alcohol and me knocking hangovers. I mean Hello, that's one of the reasons why I love cannabis because yeah maybe sometimes you get a weed hangover refer back to that podcast episode as well but if you have a weed hangover. I mean the worst you're gonna feel is maybe a little tired a little groggy or whatever but that's pretty manageable with a little rest and lots of fluids and all that kind of thing. hangovers are a completely different beast, alcohol hangovers are a completely different beast and definitely no fun and I find the older I get, the less alcohol. Alcohol I have to drink to have some of these effects which kind of sucks but at the same time it's a reminder that death is staring me down, so why not switch it to a beautiful cannabis infused Vishy water that is not only going to be much more nourishing to my body, but it's going to have some intoxicating effects, without the bullshit of dealing with hangovers the next day. So hello, the French we're onto something with this French herb scented fishy water. I should say Warren Warren's one that created this particular mocktail I guess what you're going to need for this one it's a pretty simple one to put together you need the Herbes, you need the dried herb the purveys, which are pretty easy to find. Essentially any grocery store a decent grocery store with a spice spice rack maybe you have some in the back of your cupboard already you never know it's a pretty classic combination of dried Herbes, you're going to need a little bit of apple cider vinegar. You're going to need a lemon. You're going to need your rich simple syrup he recommends making the rich simple syrup with raw honey for this particular one, I'd venture to say you could probably use either Medicaid or rich simple syrup so if you made a sugar version try it without any way, like all you're going to eat. And the cucumber bitters which I must confess, I did not use. Don't hate me. I tried to find cucumber bitters like I mentioned in last week's episode I do actually have the purveyor of fine bitters in my town. Hi Julian, if you're listening to this. And she makes wonderful bitters but has not come out with the cucumber bitter yet, I did find a cucumber bitter online and I was going to order it and somehow I just never did but I wanted to make this anyway and something like the cucumber bitters is going to add a little nice flavor and aroma to this, but it's not an essential piece. Now, if one's listening to this he might wholeheartedly disagree, but this is what I did. And this is, you know, don't let the cucumber bitters stop you from making this delicious Vishy water. So, you are going to be need to make a couple of things ahead of time. One of the things you're wanting to have is a lemon zest, ice, and basically what you're doing is making ice with some lemon zest in it, you're just, and it's as simple as it sounds. I don't actually own any ice cube trays anymore because I have a refrigerator with an icemaker on it, which is honestly one of the best features of that refrigerator. And I don't think I could ever live without, without one ever again. But naturally you can't make lemon zest ice with that. So I just use a mold that I had, they're like, pretty big pieces of ice because it's almost like where this silicone mold come from I forget I was given it. It's like a half they're like half spheres. So I just made, you know, grated some lemon zest into it important some water and frozen and there you go so just use whatever mold you have on hand or maybe you can put it in a dish if you don't have ice cube trays or whatever you can always crack them out later or something like that. But that is a nice little touch to this particular beverage.

And the herb simple syrup, you're going to have to make that ahead as well. And it's pretty simple that's where you're using your dried herb to place in. You're infusing it basically in with your medicated rich simple syrup and some of the apple cider vinegar. When I'm going to suggest to you right now is that you make extra because I found that when I put it in the little bag the Herbes would be like using a tea bag or one of those reusable tea bags you just put it in there and you boil it gently on the stove for about an hour. And you keep your eye on it so but if you're doing it at a very low temperature so it's pretty easy to put this on the stove and let it sort of simmer away while you're doing other things in your kitchen or making an edible or or whatever it is that you like to do, or maybe you're just even watching a TV show who knows but you can just let that sort of simmer away for about an hour but it doesn't make a ton when I follow the instructions that he had in the book, and I did thankfully, make extra so that I would have it, and then when you let it cool, make sure you squeeze that bag out because it does tend to hold a lot of the. A lot of the liquid and then like I said, it doesn't make a ton so i think i quadrupled it maybe I didn't necessarily add more Herbes to the bag though to the tea bag. I don't know if he necessarily have to do that just because you're going to be it's it's sitting in there and infusing in it for over an hour so you don't necessarily have to worry about doing that if you don't have a ton. But do add extra, extra of the apple cider vinegar and your medicated rich simple syrup, just so that you have extra because you are making this particular issue water by the glass. And if you have extra and you can set it aside it'll probably keep for a little bit like you know a week or something like that. Then, with the extra you can make more drinks without having to go through and make more of the herb simple syrup. So that would be my couple recommendations for that particular step, about the herb simple syrup. So make extra and squeeze the hell out of that tea bag. When you're done with it. And then of course let it cool and then essentially once you've done those two extra steps, like I said, you do have to think about it and make it ahead. The ice and this herb simple syrup, then you're just adding it all into a glass. He recommends a Collins glass. And of course, as a craft cocktail genius. He probably has a plethora of lovely different types of glasses in his cupboard. I do not own all kinds of different glasses, I have the standard set you probably pick up from Walmart or something like that that had like, you know, 18 glasses of it or whatever and I'm probably down to eight because they just break over the years so just whatever. And that works just fine but if you want to get fancy, add the I the lemon zest ice to your combs glass, you're adding a little bit of your herb simple syrup. You're topping it with the Vishy water. In my case, I just used regular old sparkling mineral water, which was quite nice he suggests also if you don't have fishy water, which to be honest, I'm not even really sure what Vishy water is it's not a, it's not a, an American thing, I don't really know, but he also says you can use plain seltzer water with a pinch of sea salt. I used a mineral water there are different sparkling waters out there were different mineral content so you could probably play around with that a little bit too which is interesting to think that there are different flavors to different waters, I mean who would have thought, but did you know those water sommeliers out there who will taste test different waters and that a lot of the mineral waters from different regions, reflect the terroir of that region's, and it's pretty fascinating to be honest. Anyway, if you don't have the fishy water sparkling water will do if you want to add a little extra salt a pinch of sea salt you can which is also probably very good if it's really hot out to make sure you're replenishing your electrolytes. And you're going to do a lemon zest, twist, and to garnish the glass with which makes it look really pretty. So if you're, you know, having a friend over or something and you're relaxing in the evening. It's really nice just to sit down and enjoy a classic drink and if you're trying to avoid alcohol. This gives you the feeling of a really beautiful beautifully made cocktail without the alcohol and of course you're going to feel really nice, making it, or enjoying it. And the I made this one. Unlike the john Barton's garden punch from last week, I made this one with the simple syrup as directed in the book, and I just had the one glass because I wanted to test it out. And it was lovely, like it didn't really, it wasn't too strong, is what I found, and there are of course probably ways you can make it stronger if you want, by all means. But if you want something really light refreshing and calming

at any point during the day, this is a really nice one, to help keep you cool. So that pretty much brings me to the end of the recipe. Of course I'm going to be posting this in the show notes so if you want to click on it so you can go back and look but those are my tips for making this particular French herb sensitive issue water, which I think you'll enjoy, and this will be something too I know it's something I keep saying that some of the same things over and over again don't I, you should be bonus points for people who can point out words I say over and over and if you can point those out to me I can make an effort to save them last but I digress. This is something you could probably enjoy and cooler weather as well just because it is so hydrating and refreshing. So try it out, let me know what you think. I always love to hear what you guys are making in your own kitchens if you have a chance to make any of the recipes I'm talking about on this show and you've decided you want to take a picture and send it along, please do I'd be happy to share those on my Instagram page and whatnot as well, always curious as to what you guys are making, and how that would be that would thrill me to no end so please send along your pictures and your feedback about anything that I'm doing. And, again, final call for questions for the upcoming listener q&a episode that I'm going to be doing in the next few weeks. I say final call because at some point I have to do a cutoff date although I'm going to be doing these periodically anyway but if you have any questions, please send them along to bite me [email protected] or leave me a voice message on my web from my website at bite me podcast.com, and I would love to hear from you, to include your question on that upcoming episode. And if you're listening to this sort of in real time as it's released I have something very exciting for you guys next week. I have a special guest, that's going to be joining us on the podcast. And I think you're really going to enjoy it. So be ready for that next week. So stay cool you guys I know it's hot out there right now. Stay safe, and until next week, my friends, stay high.

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