2 ounces cannabis-infused rye whiskey*
1 ounce sweet vermouth
3 dashes Angostura bitters
In a mixing glass, combine all the ingredients and fill with ice. Stir and strain into a chilled coupe or martini glass, if you’re feeling saucy.
*Cannabis-infused rye whiskey: Don’t have any “pot-infused whiskey” … no worries. Cut or grind 8 grams of your bud of choice and place on a baking tray in a 240-degree oven for 45 minutes. Add baked cannabis to a 1-liter jar, with tight-fighting lid, and pour in a 750-milliliter bottle of rye whiskey. Lightly agitate mixture and let it stand, out of direct sunlight, for 48 hours. Pour it through a cheesecloth-lined strainer, making sure to squeeze any remaining liquid from cheesecloth.