In early 2018, on a trip to Los Angeles, I popped in to Gracias Madre in West Hollywood. I was excited for its plant-based Mexican food, but also wanted to try the Stoney Negroni, which I’d heard about while working on a story about dangerous drinks.

California had (sort of) legalized marijuana in 2016, and chef Jason Eisner had generated some headlines by adding cannabidiol to some of the restaurant’s cocktails. Cannabidiol, or CBD, is a chemical compound in marijuana that purportedly relaxes you physically but doesn’t get you high (distinct from tetrahydrocannabinol, THC, which does), so the drink name was a bit of a fake-out. Still, when I’d talked to him, he’d joked how, when he described his plan for the drinks, he could hear their lawyer sweating.

Read the full article in The Washington Post.

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