I followed the direction but changed the ratio. I used a bit over 1/8th of dank. I used this chinese rice wine I have. It's 40% alcohol. Its also been infused with honey comb and ginseng for months. I use about 3/4th of a remy bottle worth of the alcohol. after I was done I had 1/2 of a remy bottle left. I took a shot 1hr and half ago. I didnt feel anything the first hour so I figure I'm going to just experiment. I still have the weed tied up in cheese cloth soaking in the bottle. So I poured 1/4th of bottle of Absinith in the green dragon bottle. I'm going to see if it does anything in a few weeks. 1hr and 30mins now, I'm feeling it. I'm high but not baked. I'm trying to have it as shot servings. I also ate a big big bowl of rice and ox tail stew after I took the shot. Maybe I should of used more weed.
Smokez Reviewed by Smokez on . The Definitive Green Dragon (Revised, Updated, Combined) Hi Friends, Since I first posted the Definitive Green Dragon 6 months ago, I have received many great comments, answered many questions, and gained more expertise with the extraction myself. I decided it's time to update my recipe and combine my other posts. The biggest change is increasing the extraction temperature from 150-165°F to 170°F. Below is the original recipe (updated). Tips and techniques follow. Thanks for all the feedback and interest. Rating: 5