our high journey

The High Cuisine team came together thanks to an auspicious encounter between our two amazing chefs, our filmmaker/creative director, a writer/researcher, designer and producer.

After a number of successful dining experiences for which the chefs cooked artfully with mind-bending herbs, shepherding diners from one altered state to another, the High Cuisine brand was born. It was a concept begging to be shared with the world, so we did, with a TV series, books, articles published in the New York Times, Variety magazine, The Guardian and a host of Dutch TV and print coverage.

Our first book, Bites, was a culinary explosion featuring delicious psycho-active bite-sized recipes that were simple enough to make yourself. For our second book, we asked ourselves what goes hand-in-hand with delicious snacks? Cocktails, of course. And just like that, High Cocktails came into being.

If only it were that easy. The reality is we’ve been researching, experimenting and honing the craft of how to work with psycho-active herbs since 2015. We wanted to create alcohol-free drinks that still offered that light-headed feeling. Drink one and get a buzz or drink two or more for a more potent effect.

Amidst our research, we teamed up with Amsterdam’s legendary Bulldog coffee shop, mixologist Joost Jansen of NixMixMee, cannabis pioneers with over 40 years of experience in the industry. There was an immediate connection. Together we’ve created two bottled high cocktails that will sell worldwide.

We expanded our High Cuisine network further by collaborating with world- renowned bartenders. Each created mind-altering cocktail recipes in their unique style that not only look like psychedelic masterpieces but are filled with flavour and an array of buzz-tastic sensations.

Combining all this liquid talent has culminated in this High Cocktails book, of which we’re very proud. We hope you have as much fun experimenting and sharing these magic potions masquerading as cocktails as we had in inventing them.