San Pedro Cactus
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Preparation

Indigenous tribes from Peru and Ecuador use the San Pedro cactus to make a *refreshing* beverage they call Chimora, it is actually the worst tasting thing I have ever tried, but it definitely refreshes the soul

- A blender

- 2 containers (I'm using 2 wide coffee mugs), same size

- An 8-quart cooking pot

- A spoon or wooden spatula

- A clean cloth (for straining)

For one regular dose you need approximately one foot of the San Pedro cactus.

You can save the tip of the cactus and allow the bottom to dry for a few days, then put it in the soil and it will start developing roots within weeks.

Apparently, mescalin is mostly concentrated near the skin of the cactus, and the woody core has none, so make sure to include the skin and discard the hard core to allow a smoother blending.

Cut the cactus in star-shaped slices and then cut the stars in little diamond pieces.

Now, fill one container with the pieces and the other one with the same amount of water and mix them in the blender... Repeat as needed.

Blend the cactus until the green liquid reaches the top of the blender.

Slowly cook the mix on low hit until the mixture is even.

Be careful, after a few minutes, the pulp will separate from the water, and this will continue for about 30 or 40 minutes. Keep the heat really really low.

Slowly the mix will turn into a gooey pulp

Keep an eye on it! even the slightest distraction can cause this. (Note: I obviously let my psychedelic brew spill on purpose, just to illustrate)

Keep boiling until most of the water evaporates, for about 2 to 4 hours. In this period remove frequently and you may add some more water 2 or 3 times as needed.

Eventually the mix becomes a dense, gluey goop... Time to turn off the stove.

Place the cloth over the jar and wrap an elastic band around the cloth to keep it in its place. Pour the contents of the blender into the cloth.

Liquid will slowly seep through the cloth. Wait for 30 - 45 minutes or until the cloth cools off - then you can tie the top of the cloth around the pulp and squeeze the liquid out with your hands.

Some people prefer drinking the brew fast and at once. If you do that, save some in case you can't manage to keep it in for long. Or you may prefer to sip it slowly, over the course of an hour or so, to reduce the shock.

Enjoy!