DECEMBER 27, 2022

Cannabis-Infused Mocktails to Ring in the New Year

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With the help of these cannabis-infused, booze-free drinks, you can start the new year off on a high note.

If your New Year's resolve is to drink less alcohol, you don't have to feel left out.

Pot Toddy

* 100mg lemonade
* Apple juice
* Mulling spices – roughly one handful of these spices: cinnamon sticks, cardamom, nutmeg, ginger, allspice, star anise, peppercorns & clove buds
* Vanilla bean or extract
* Blackberry jam (or jam of your choice)
* Lemon wedge

1. Allow the lemonade to come to room temperature.
2. Combine 1 cup apple juice and a handful of mulling spice in a saucepan (you can add more if you want more spice). If you have a vanilla bean, chop it into little pieces and add it.
3. Reduce the heat to medium-low and let the mixture simmer for 30 minutes, or longer for a stronger taste.
4. Remove from heat once satisfied with the flavor. Add 2 tblsp of blackberry jam. If you didn't use a vanilla bean at the start, add a teaspoon of vanilla essence now.
5. Filter your cider
6. Pour in 4 oz of hot cider and a capful or two of lemonade. Finish with a slice of lemon.

Recipe courtesy of Dockside Cannabis

Berry Bellini

* 500ml homemade blueberry lemonade
* 1 cup frozen mixed berries, thawed
* 1/2 cup water
* 2 Tbsp sugar
* 3 bottles sparkling cider
* Fresh blueberries for garnish

How to make Homemade Blueberry Lemonade:

* ½ cup sugar
* 1 cup blueberries
* ¾ cup freshly squeezed lemon juice

1. To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. 2. Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes.
3. Strain blueberry mixture through a cheesecloth or fine sieve; let cool.
4. In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled.

Directions for the Berry Bellini:
1. In a blender, blend thawed berries, water and sugar until smooth.
2. Strain mixture through a thin wire sieve.
3. Add 1 tbsp pureed berry mixture to each champagne flute.
4. Add homemade blueberry lemonade.
5. Top with sparkling cider.
6. Garnish with fresh blueberries.

Recipe courtesy of LivWell

Cranberry Rosemary Cannabis Shrub

* 2 grams 15% or higher THC cured cannabis flower
* 1 cup white cranberry juice
* 1 cup sugar
* 1 cup apple cider vinegar
* 1/2 tbsp liquid sunflower lecithin
* 2 sprigs of fresh rosemary (plus more for garnish)
* Chilled sparkling water
* Orange peel for garnish
* Fresh cannabis leaves for garnish, if available

1. Grind cannabis and spread evenly on a baking sheet. Put in the oven for an hour in at 240 degrees Fahrenheit to decarboxylate the cannabis
2. In a small saucepan over medium heat, combine the cranberry juice, sugar, apple cider vinegar, and 2 sprigs of rosemary.
3. Bring to a simmer and stir for 10 minutes.
4. Add the decarboxylated cannabis, mix thoroughly.
5. Add 1/2 tbsp liquid sunflower lecithin, and mix thoroughly.
6. Let cool to room temperature.
7. Carefully strain solids out of the liquid with a cheesecloth or coffee filter and funnel into a clean glass jar with an airtight lid.

To serve:
1. Pour 1/2 cup infused drinking vinegar into each glass for serving.
2. Add chilled sparkling water, and stir.
3. Add ice, then garnish with a sprig of rosemary, an orange peel, and the cannabis leaf.

Recipe courtesy of Becky Streipe

Major Tropical Sunrise Shots

* Mango juice
* Orange juice
* Pineapple juice
* 16floz pomegranate juice
* Lemon or lime juice
* One serving of your sublingual tincture (more or less depending on tolerance)

1. In a 32 oz ball jar, mix together 1 bottle mango juice, 12 oz orange juice, 12 oz pineapple juice and 4 tbsp lemon juice. For best results chill this mixture before serving.
2. Stir and slowly incorporate your chosen tincture.
3. To serve, fill a shot glass with 1oz of the juice mixture and top with pomegranate juice.

Recipe inspired by Dockside Cannabis

Cranberry Fauxgroni

(one serving)
* Two shots of tonic water
* One shot of cranberry juice
* Ice cubes
* One serving of your sublingual tincture (more or less depending on tolerance)
* Three splashes of Angostura bitters
* An orange rind

1. Combine the tonic water, cranberry juice, and two ice cubes in a tumbler glass. Stir and slowly incorporate your chosen tincture.
2. Top with the Angostura bitters. Make sure all parts are fully integrated into the glass.
3. Let the mix rest as you grab an orange rind and twist it over the glass and brush it across the rim. Adding the skin to the mix is optional (if you like that extra bitterness).

Recipe courtesy of Serious Eats

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