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Cannabis Cocktails are the Wave of the Future

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This post was made in conjunction with the fine folks at Sava. Wanna support a post on the site? Holler at Alex@BrokeAssStuart.com


Now that recreational weed is legal in California we’re seeing a renaissance of creative ways to use and consume it. That’s why I’ve teamed up with the fine folks at Sava, the premier marketplace for hand-crafted cannabis goods, to give you the lowdown on how to make cocktails with cannabis products.

If you’re anything like me, there’s a part of you that’s like “Whoa…weed and booze? I mixed those a few too many times growing up and that shit just gave me the spins.” But what’s cool about the strides made in the science of cannabis over the last few years is that, with legalization, it allows everything to be done with precision. So while not all of the following drinks do have alcohol in them, the ones that do are measured out to give you the perfect buzz.

Cannabis Sparkling Wine

Cannabis Champagne! Yes you heard that right! Can you think of anything more amazing sounding in the world? LaGrandeur, a stimulating sparkling beverage elevated with 5mg of THC. Pinkies up motherfuckers!

Cannabis Cocktails

Emerald Alchemy Elixirs creates thoughtfully formulate botanical extracts from cannabis that are wonderful in cocktails. Here are a few recipes to get you going.

Yin Flow Rose Sangria

The Yin Flow Rose Sangria is best sipped in the evening at golden hour, I mean, just look at it. This cocktail can be mixed with or without alcohol.  Makes two servings.

  • 1/2 of a peach sliced, 3 strawberries
  • pink rose bud
  • 2 milliliters of Yin Flow Elixir
  • If alcohol: 3 oz Brandy and 9 oz Rose Wine
  • non-alcohol option: 3 oz maple syrup
  •  9 oz Hibiscus Tea
  • 1 oz lemon juice
  • splash of rose hydrosoil
  • small ice cubes

Directions for spirited version:  chop the fruit and soak in the Rose Wine over night. Mix the Yin Flow Elixir with the brandy then combine the infused Rose with the inoculated Brandy and lemon juice.  Splash with rose hydrofoil and garnish with a fresh miniature pink rose flower.

Directions for non-spirited version: chop the fruit and soak in the Hibiscus tea over night. Mix the Yin Flow Elixir with the maple syrup then combine the infused hibiscus tea with the inoculated maple syrup and lemon juice.  Garnish with a fresh miniature pink rose flower.

Dusk to Dawn Hot Toddy

The Dusk to Dawn Hot Toddy is the perfect cannabis cocktail for those cold winter days. Why not have a little bit of weed with your whiskey and let the stress seep away? This cocktail can be mixed with or without alcohol.  Makes two servings.

  • 2 lemon wheels
  • 2 cannabis leafs
  • 2 milliliters Dusk to Dawn
  • If alcohol: 4 oz whisky
  • non-alcohol option: 4 oz brewed rooibos tea
  • 1 oz lemon juice
  • 6 oz water
  • 1 oz wild raw honey

Directions for spirited version: Combine the lemon juice, honey and water to heat.  Then separately combine the whisky and Dusk to Dawn Elixir together and mix.  Pour the medicated whisky into the hot lemon juice and mix.  Pour out into two glasses and garnish with a cannabis leaf and a lemon wheel.

Directions for non-spirited version:  Combine the rooibos tea and lemon juice to heat.  Then separately combine the honey and Dusk to Dawn Elixir together and mix.  Pour the medicated honey into the hot lemon juice and mix.  Pour out into two glasses and garnish with a cannabis leaf and a lemon wheel.

Tonic VII Arugula Cocktail

The fresh and spunky Tonic VII Arugula Cocktail will put a your smile on your face! It’s  best served before a healthy grilled fish or kale salad diner., but you can drink it on its own of course. This cocktail can be mixed with or without alcohol.  Makes two servings.

  • 2 lime wheels
  • 1 cup finally chopped afresh harvested arugula
  • 2 milliliters of Tonic VII Elixir
  • If alcohol: 4 oz Gin and 1/2 oz violette liqueur
  • non-alcohol option: 4 oz coconut water kefir & 1/2 oz Coconut Nectar
  • 1 oz fresh lime juice
  • small ice cubes

Directions for spirited version: Combine gin with, lime juice, and violate liqueur in a cocktail shaker. Fill partway with ice, then top with chopped arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; inoculate cocktails with one milliliter each of Tonic VII Elixir then garnish with lime wheel.

Directions for non-spirited version: Combine coconut keifer with, lime juice, and coconut nectar in a cocktail shaker. Fill partway with ice, then top with chopped arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; inoculate each cocktail with one milliliter each of Tonic VII Elixir then garnish with lime wheel.

Kind Eagle Mezcal Martini

The rich and dry smoky taste of the Kind Eagle Mezcal Martini gives the relaxed and satisfied feeling of having a few puffs on some tobacco. This cocktail can be mixed with or without alcohol.  Makes two servings.

  • 4 Castelvetrano olives
  • 2 fennel sprigs
  • 2 milliliters of Kind Eagle Elixir
  • if alcohol: 4 oz Mezcal and 1 oz. Mandarine Napoleon liquor
  • non-alcohol option: 4 oz Lapsang Su Chong tea and 1 oz maple syrup
  • 1 oz of fresh lime juice
  • 45 milliliters of Castelvetrano olive brine
  • 2 splashes of fennel biters

Directions for spirited version: combine 2 milliliters of Kind Eagle Elixir with Mezcal, Mandarine Napoléon, lime juice, olive brine, and bitters to a cocktail shaker and and mix.  pour this mix into 2 glasses then add 3 medium sized ice cubes to each glass. Submerge a young sprig of fennel and garnish each with 2 olives.

Directions for non-spirited version: combine 2 milliliters of Kind Eagle Elixir with 4 oz Lapsang Su Chong tea, 1 oz maple syrup, lime juice, olive brine, and bitters to a cocktail shaker and and mix.  pour this mix into 2 glasses then add 3 medium sized ice cubes to each glass. Submerge a young sprig of fennel and garnish each with 2 olives.

Cannabis Tea Cocktails

Not all cocktail have to be boozy so we’ve put together some fantastic tea cocktails using Kikoko’s cannabis infused tea. Get ready to add a wonderful little twist to your relaxing teatime.

Kikoko’s Sympa-tea is high in feel-good CBDs and low in THC (the cannabinoid that gives you that “high” feeling), so it’s a great starter tea for anyone new to cannabis consumables. Makes a single 4oz. serving (multiply by the number of people). The Betty is inspired by the classic Sidecar cocktail.

Ingredients

  • 1 sachet KIKOKO™ Sympa-tea
  • 4oz. water
  • ¼ of a cinnamon stick
  • 1 tablespoon juice of fresh orange
  • ½ teaspoon of raw maple syrup
  • leftover juice of orange + ground cinnamon for garnish

Directions

  • Simmer the Sympa-tea sachet and cinnamon stick in water for 15 minutes.
  • Remove sachet and cinnamon stick.
  • Add orange juice and raw maple syrup. Stir.
  • Dip the rim of a glass in orange juice, then coat in ground cinnamon and garnish with an orange slice. Serve chilled.

Sensuali-tea — a gorgeous blend of Hibiscus Cardamom Rose — is the perfect party tea, with 7mg THC per serving. If you are new to cannabis (or it’s been a while), get to know your tolerance. Start with half a cup and wait 60-90 minutes before tipping back another. Serve THE GLORIA and be extraordinary. Makes a single 6oz. serving (multiply by the number of people).

Ingredients 

  • 1 sachet KIKOKO Sensuali-tea
  • 6oz. water
  • 1 tablespoons cranberry juice
  • 2 teaspoons honey
  • 1 cinnamon stick
  • garnish: candied blood orange slice

Directions

  • Combine water, cranberry juice, honey and cinnamon stick in a saucepan and bring to a steady simmer.
  • Remove cinnamon stick and pour into glass with Sensuali-tea sachet and steep 5 minutes.
  • Remove sachet and garnish with a candied blood orange slice. Serve warm.

 

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Broke-Ass Stuart - Editor In Cheap

Broke-Ass Stuart - Editor In Cheap

I've been called "an Underground legend": SF Chronicle , "an SF cult hero": SF Bay Guardian, and "the chief of cheap": Time Out New York, but to those familiar with my work, I'm just "that douchebag who writes books about cheap stuff and drinks a lot".