Any Chef Recipe: Tincture
A basic tincture is easy to make, and just takes a little patience. It's the key ingredient in making cannasugar, but it can be added straight to any food you are cooking, taken under the tongue, even dropped into beverages. I've found adding a whole split vanilla bean to the tincture while it's infusing adds a nice flavor.
What you will need:
Everclear or some other high proof alcohol. The higher proof the better.
Dry medical grade marijuana.
A resealable glass jar
Rough chop your material. Do not grind it too fine or your final tincture will be cloudy. Place the ground marijuana on a cookie sheet in a thin layer and bake in a 250 degree oven for 30 minutes.
Once your marijuana has cooled, place it in your resealable jar. Now add enough of the alcohol to cover your plant matter. Seal the jar and label with strain name, today's date and any other information about your stain. Place sealed jar in a dark warm place for 1 month.
Wait. This is the hardest part, but trust me it will be well worth it! Check on it once a week, and give it a little shake, but the longer you let it sit the stronger the infusion will be.
Remove the tincture from the cupboard and strain out the plant material. Put the liquid tincture back into a resealable jar and store in a dark cupboard, fridge or freezer.
Sample your product to determine your dosing.
Sub-lingual use: To determine your dosing for sub-lingual, start with a 1/4-1/2 teaspoon. Hold it under your tongue and allow it to absorb. You should feel the full effect within 5-10 minutes.
Edible use: To determine your best dosing for using your tincture as an edible medication occasional users should start with 1 teaspoon of tincture and regular users and those with higher tolerances will want to start with aobut 1 Tablespoon. You can drink this plain or add it to the beverage of your choosing.