Deconstructed: Cannabis Infused Holiday Mocktail
The number of ways one can consume cannabis continues to rise as cannabis flower sales as a percentage of all cannabis sales continues its decline. While healthy consumption methods include patches, sprays, tinctures, inhalers and edibles, one can also create a healthy, delicious, non-alcoholic beverage that contains the benefits of this ancient superfood.
If you don’t yet have legal access to cannabis infused products, you can create many at home. One of these is a canna-cranberry and rosemary infused holiday mocktail with a base of a rosemary-infused cannabis simple syrup and a garnish of canna-cranberries. Once on hand, the psychoactive sweetener can be used to spruce up a variety of concoctions and confections. The canna-cranberry garnish is intended to add to aromatics and will not cause any psychoactive impact.
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Canna-cranberry + Rosemary Mocktail
- 2 parts rosemary-infused cannabis simple syrup
- 1 part fresh mandarin or orange juice
- 1 part fresh lemon juice
- 3 parts cranberry juice (100% juice, no sugar added)
- Splash of soda or water
- Sugared canna-cranberries, rosemary sprigs, and mandarin slices (garnish)
I. Add all ingredients to a mixing glass (except for the soda water) and fill with ice
II. Stir and strain into a whiskey or high-ball glass filled with cubed ice
III. Top with a splash of soda water and garnish with a citrus slice, a sprig of fresh rosemary and a handful of canna-sugared cranberries
IV. Serve and enjoy slowly and responsibly (contains approximately 10-15 milligrams of THC per glass, depending on the potency of cannabis used)
Cannabis & Rosemary Simple Syrup
- 2 cups filtered water (for best results, filter twice to remove impurities)
- 2 cups granulated sugar (white or brown, depending on desired flavor and usage)
- 2 grams of finely ground organic cannabis (Calculations based on a 20% THC strain)
- 2 tbsp vegetable glycerin
I. Measure out equal parts sugar and water. Add water to a large pot and bring to a low boil. Once your water begins to bubble, mix in ground cannabis flower and stir in the sugar until all the crystals are dissolved
II. Lower the temperature to medium, add the vegetable glycerin, and let simmer for an additional 5-6 minutes (stirring once every 45- 60 seconds)
Note: Be careful not to get the liquid past an internal temperature of 250° F or to let it boil over to maintain an adequate decarboxylation temperature range
III. Carefully strain the cannabis into a heat-resistant container or mason jar, add 4-5 fresh rosemary sprigs, and let steep for about 1.5-2 hours before removing the rosemary sprigs (cool to room temperature prior to use)
The final yield should be close to 24 oz, which is enough to make 12 moderately-dosed cannabis beverages (2 oz each) containing approximately 10-15 milligrams of THC per serving (depending on the potency of the cannabis used).
- 1-2 grams fragrant cannabis
- 1/2 cup filtered water
- 1/2 cup granulated sugar
- 2 cups fresh cranberries
I. Heat equal parts water and sugar in a sauce pot over medium heat (stir occasionally until the sugar is dissolved)
II. Bring to a simmer and add cranberries (making sure cranberries are completely coated). Remove from heat, use a slotted spoon to transfer the cranberries to a baking sheet and cool for an hour
III. Add sugar and 1-2 grams of fresh cannabis to a food processor or blender and pulse until roughly blended to meld aromatics into the sugar
IV. Pour your newly created aromatic canna-sugar into a bowl and roll the cranberries until completely coated. Set aside and keep dry until ready for use
This tasty cannabis infused drink can add a festive punch of color to any gathering and is ideal for escaping or enhancing an evening. Mix and match flavor profiles by swapping out the rosemary for mint, thyme or fresh pine needles to create your own version of the canna-cranberry and rosemary mocktail. If you happen to overindulge, these tips may help guide your journey.
Thank you, John Korkidis at Chron Vivant, for your contributions.