Dank Dishes: Pot-Infused Treats by Denver Chefs and Mixologists

Up your edibles game with some help from professionals.
Up your edibles game with some help from professionals. Courtesy of Stillwater Brands

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Kevin Grossi's smoked cheddar, green chile and grits.
Courtesy of Stillwater Brands
Smoked Cheddar, Green Chile and Grits (serves four)
Courtesy of Kevin Grossi (The Regional)
1 cup white corn grits (medium cut)
1 cup half & half
4 cups water
1/4 lb. butter
1 cup smoked cheddar (shredded)
1/4 cup green chiles (roasted, peeled and diced)
4 packets Ripple Balanced 5, or two packets Ripple Pure 10
Salt and pepper to taste

In a medium-sized pot, bring the half & half and water to a boil. Stir in corn grits, and bring the boil down to a simmer. Cook the grits for 30 to 45 minutes (all grits are different, some take longer to cook than others; taste for appropriate texture — a runny consistency).

Once the grits are cooked, turn the heat off and stir in butter, cheese, green chiles and Ripple. Mix until all are incorporated. Season with salt and black pepper. Garnish with a splash of your favorite hot sauce and chopped green onions.

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The Panda by Adam Griggs
Courtesy of Stillwater Brands
The Panda (serves one)
Courtesy of Adam Griggs (Hop Alley)
1 cup sugar
1 cup water
4 fresh mint leaves
0.5 oz. ginger syrup
0.5 oz. passionfruit syrup
1 oz. fresh lime juice
1 oz. pomegranate juice
1.5 oz. soda water
1 packet Ripple Pure 10

In a medium saucepan, combine sugar and water to make a 1:1 simple syrup. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Add .5 oz. of simple syrup to additional ingredients, and shake to combine. Serve over crushed ice in a tall Collins glass, and garnish with a lime wheel and mint sprig.

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Canna-Caramel Apple Mocktail by Andrew Mieure
Courtesy of Stillwater Brands
Canna-Caramel Apple Mocktail (serves eight)
Courtesy of Andrew Mieure (Top Shelf Budtending)
6 1/2cups apple cider
3/4 cup Torani Salted Caramel syrup (reserve a little for the rim)
1 tsp cinnamon
Sparkling water
Apple slices (reserve some for garnish)
Rosemary sprig
8 packets Ripple Balanced 5
Sugar and cinnamon mix for rimming the glass

Add cider, salted caramel syrup, cinnamon, Ripple packets and apple slices to a pitcher. Reserve some apple slices for garnish. Stir vigorously. Rim a glass with salted caramel syrup followed by the cinnamon-sugar mixture. Add ice to glass and pour cider mixture over ice. Top with sparkling water, and garnish with an apple slice and rosemary sprig.
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