Say you’re craving a refreshing, mellow drink, but aren’t in the mood for booze. Perhaps you’re just looking to switch up your standard go-to. Whatever the reason, consider riding the “green wave” with a cannabis-infused cocktail.
Whether you opt for cannabidiol (CBD) or tetrahydrocannabinol (THC), cannabis-infused cocktails offer a delicious alternative to spirited pours. They’re also wonderfully customizable, allowing you to pick your infusion of choice.
In addition to cannabis, this drink from “The Herb Somm” Jamie Evans’ latest book, Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home, is packed with nutrients, vitamins and minerals, thanks to fresh juices and herbs.
To suit your taste, you can opt for the suggested Infused Ginger Simple Syrup or another CBD- or THC-soluble ingredient of your preference. For example, you can use regular simple syrup alongside your favorite cannabis tincture, or for those who have access to commercially-made CBD or THC honey such as Potli, you can add a teaspoon to the bottom of the shaker before muddling, in place of the simple syrup.
You could also infuse your simple syrup with flavors other than ginger, like lavender (use 3 tablespoons organic food-grade dried lavender flowers in place of the ginger) or cinnamon-cardamom (use 1 tablespoon whole semi-cracked cardamom pods and 4 cinnamon sticks in place of the ginger). This recipe also calls for decarboxylated cannabis flower, which you can learn more about here. And you can read more about how to make your own CBD-infused products at home here, or check out this how-to video from Jamie Evans.
The recipe below, with Evans’ Infused Ginger Simple Syrup, creates a low-potency cocktail that should offer a target dose of 8 mg of CBD and 2 mg of THC.
Courtesy Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home (Fair Winds, 2021) by Jamie Evans
Last Updated: June 1, 2023
Muddle ginger and apple juice in cocktail shaker. Muddle well to extract as much ginger flavor as possible. Add carrot juice, lemon juice and Infused Ginger Simple Syrup. Add ice, cover then shake for 15 seconds or until very cold.
Using fine-mesh strainer, strain over Collins glass filled three-quarters with fresh ice. Top with ginger beer, stir then garish with sprig of carrot greens, edible flowers and/or slice of lemon.
Infused Ginger Simple Syrup
Combine 2 cups water with 1 cup honey and 1 1/2 teaspoon sliced, peeled ginger in small saucepan. Bring to soft boil, stirring until honey is dissolved. Reduce heat to 160–180°F and add 3 grams decarboxylated cannabis.
Simmer over low heat for 50 minutes, stirring occasionally. Reduce heat and add 1 tablespoon good-grade vegetable glycerin. Cook for 10 more minutes, then remove from heat.
Pour syrup into 16-ounce Mason jar through cheesecloth placed in a fine-mesh strainer to collect the solids. Let cool. Store in refrigerator; shake before serving. Syrup will keep in refrigerator for several weeks. Yields approximately 16 ounces.