INGREDIENTS

1/4 cup of sour cherries

1 fresh orange peel

2 dried orange leaves

4 cracked cardamom pods

1 star anise

1 vanilla bean

1/4 tbsp of carissa chips

1 1/2 cup of rye whisky

7 grams of indica

30ml sugar syrup

DIRECTIONS

Grind up your indica. Place the ground up indica on a baking sheet and bake for 40mins at 115 Celsius. NO FAN. Place all ingredients into a ISI whipper and pressurise for infusion. Alternatively, leave ingredients to infuse in a jar for minimum one week (the longer the better). Fine strain and put into a bitters jar with a dropper.