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Brown dragon using whiskey?

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WeedIndeed

Bluelighter
Joined
Feb 7, 2013
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69
*Brown dragon = green dragon, but with hash instead of weed.

How should I approach making brown dragon using whiskey or Drambuie? both 40%ABV (80-proof).
Which one of those would be the best option?
I'm going to consume the beverage in 3-4 months. Should I use heat to dissolve it, or would room temp do?
Is it wise to decarboxylase the hash beforehand?
 
Depends how the has was made, if it's commercial/imported I wouldn't risk it. The could be so much dirt and grime mixed in, yummmm.
 
My advice would be check it with a shot's worth - eventually adding the hash will probably displace that much from the bottle anyway. Then you can see if its any good and gauge how strong to make it before you do a whole bottle. How easy it'll dissolve depends massively on the type of hash - soft hash will be a lot more difficult than kief/pollen style bar. You might want to pour it through a coffee filter if its soft hash and it leaves sludge.

Not sure if/how you decarboxylase first with drinks, especially with hash.

Thinking about it the high alcohol content should sterilise any germs, still not something I'd try unless it was kief or I knew exactly where the hash came from.
 
I actually do know. The hash is brownish black, semi-soft, comes from the Philippines and is unadulterated - just plant material.
I was going to mix ~0.3g (about 6-7 normal doses) with only 4 shots of whiskey in order to create a potent drink for 4 people, not use the whole bottle.
Also, testing would not be possible right now, as I'm under parole (and besides, I only have a tiny bit).

germs do not bother me. the hash will be heated and put into alcohol for a few months, so I doubt germs are a problem.
 
hx_ said:
decarbolyaterazing
Click to expand...



Lol

I'm not 100%, but doesn't decarboxylation happen naturally if you just leave your weed alone for a while? I always thought that heat was an amazing catalyst for the process but nowhere near essential.
 
I know it happens naturally, But it's really slow. Besides, it might be less effective when soaked with whiskey
 
I loves me some good hashish. MMMMMMmmmmmm..


Never made green dragon but I say get some pga and add about 1/2 of bud or hashoz. per 750ml.
That should be about right in strength with a shot or two.
 
yeahbutno said:
Whats wrong with having a shot then having a smoke, or baking?
Click to expand...



Nothing, really. I know when I'm balls smashingly drunk I'm gonna earl if I smoke. A single drink or two mixes nicely with some herbal, though.
 
EarthBounded said:
Do not use heat, use the highest proof alcohol in your area, Inclose and shake twice a day, keep in freezer for 3 days. strain into glass dish, evaporate off some Alch. this can be done in the freezer, put final prod in dark vial, fridge it
Click to expand...
Why go through all the trouble (and expenses) for just 0.35g of hash?
And why do you advise against heat?


It's about trying a new ROA, not getting drunk and high at the same time (besides, I don't even get a buzz from 1 shot of whiskey)
 
^ what he said, .3 grams of hash for 4 doses??!!

You must be a weed virgin or something. Also remember it takes more eaten to get effects than smoking.

I'd say you need at least .4 of hash PER dose. and i'd probably use more than that if i had the $.

Boy i miss some good ol' hash..smoking out of a glass and holding it in like it's crack and getting reallly high for 20 seconds then it smooths out to a relaxing buzz.
 
Me&3 friends are on parole, so we won't have any tolerance by the time we consume the beverage.
besides, .4g of hash is a huge amount for one dose. Hash in your area must suck really bad (either that or your tolerance is very high).
Last time I smoked 0.4g of hash it was actually some mid quality african kief I pressed myself, and it was overwhelming - I was so fucked up I couldn't even pack a bowl for a friend.
Oh and I used to smoke hash every day back then.



Dude are you sure we're talking about the same thing? I've never experienced this weird onset pattern.
 
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