Inspiration for me is like a wild, dopamine-fueled trip. My neurodivergent brain is a relentless, hyperactive beast, simultaneously spewing out ideas while fixating on the same line from a viral TikTok video—all set to the dramatic strains of “Por Ti Volare.” Amid this mental mayhem, one idea suddenly sticks, and the spotlight beams down. For the past six months, sharing space with fellow Jersey native Chef Dave Hadley—who moved to Denver for the weed scene—has been a haze of creativity. While Dave now dominates the food industry, his cannabis influence lingers, inspiring my latest drink creation: The Jersey Devil’s Lettuce. Crafting drinks with the vibrant flavors of India has become my latest obsession, blending the beautiful chaos of my mind with seemingly unrelated concepts. Picture this: smoky mezcal infused with fenugreek, cucumber, and curry leaf, mingling with the tangy bite of Indian chutney and the sweet heat of Thai chili simple syrup. The garnish blazes with a hibiscus rose petal stripe, a cannabis leaf, two Thai chilies, a cone of Magic Marsala chips (for the munchies), an edible deep-fried cannabis pakora, rose water-hibiscus-filled capsules, a fenugreek and curry leaf joint, and a mango chili bear. It’s a madcap fusion of flavors and cannabis nuances that, against all odds, harmonize perfectly. When people ask how I come up with my drinks, I liken it to getting stoned and battling the munchies. Imagine a tiny, defiant chef inside my brain, throwing together the most unlikely ingredients. The result? A concoction so surprising and delightful, it shocks even me.