First, we taught you how to make and elevate cocktails inspired by cannabis like the incredibly popular Liquid Marijuana shooter. Then, we gave you the 411 on cannabis-infused alcohol cocktail recipes by notable mixologists. Today, we’re exploring three delicious DIY beverages infused with cannabis that contain zero alcohol, courtesy of sensi-savants Camille Messina of Messina Bitters, Leather Storrs of Noble Rot, and Victoria Harris of DC Taste Buds. Created exclusively for MERRY JANE, these supreme cannabis-infused drinks are a fun alternative to anyone passing on booze in favor of sipping sweet sensimilla instead. Salut!
Lavender Lemonade Haze
Who created it?
Camille Messina, the founder of Messina Bitters, an artisanal handcrafted cannabis-infused tonic for health and celebration.
What does it taste like?
"The tart citrusy flavor of the Lemon Haze is complimented by fresh lemonade and brought to another world by incorporating lavender into the simple syrup. With its layered floral aroma and slight lavender color, this cocktail is just as delicious as it is good looking."
What inspired this drink?
“This drink was inspired by two factors: one of my all time favorite strains of cannabis, Lemon Haze, and the spring flowers that are just starting to pop up here in Portland.”
Ingredients:
Cannabis-infused glycerin
1 ½ cups fresh squeezed organic lemon juice
¼ cup dried lavender flowers, preferably English or French
Simple syrup (mix 1 cup of sugar with 1 cup of water)
7 cups water
Orange Blossom Messina Bitters
Ice
Directions:
“Add lavender flowers, sugar and water to a saucepan. Bring to a boil. Remove from heat. Cover to let infuse for 30 minutes. Strain out the lavender flowers and reserve the lavender-infused simple syrup. Add the lavender-infused simple syrup, lemon juice, and two cups of water to pitcher. Stir well. Taste and adjust for tartness, adding more lemon juice if it’s too sweet and more sugar if it’s too tart. Add ice and more water to adjust of concentration.
To serve:
"Fill a Collins glass with ice. Add one dropper of cannabis glycerin and two droppers of Orange Blossom Messina Bitters, or as much as you would like. Top with lavender lemonade and stir. Garnish with a lemon wedge.”
Pro Tip:
“Mocktails are one of the best ways to enjoy cannabis because the flavors and effects build off each other, creating an experience like none other. Since you can add cannabis to each beverage individually, these drinks can be customized—mild or strong. The effects from cannabis mocktails usually happen quicker than with traditional edibles because your body absorbs liquids faster than it digests food. I recommend using the Lemon Haze strain in your cannabis-glycerine infusion because the citrusy terpenes compliment the bright floral flavors.”
What can we look forward to?
“This recipe is for a celebratory, alcohol-free energizer great for all-night dance parties.”
Photo credit: Jai Williams
Black MF (in the House)
Who created it?
A collaboration between Victoria Harris, co-founder of Washington D.C. culinary cannabis company DC Taste Buds and Taqueria Del Barrio, a neighborhood taqueria in the heart of Petworth.
What inspired this drink?
“It’s an ode to Prince, our favorite.”
What does it taste like?
“This fizzy ‘Canna-Kola’ iced chai is a drink inspired by old-time cream sodas and egg creams available at soda fountains.”
Ingredients:
Decarbed kief (no more than half a gram)
½ tsp. of ground cinnamon (or not, according to preference)
6 tbsp. black pepper chai loose tea (we love Hemp Kettle Tea Company)
TRUE Kola syrup
Soda water
Coconut milk
Ice
Chilled 20 oz. glass or mason jar
Sugar or simple syrup for additional sweetening (optional)
Pro Tip:
“Mexican Coke can be used to substitute the TRUE Kola syrup and soda water. The drink will not be as pretty, but will taste great. After the prep, assembly is easy and the flavors can be changed simply by switching out the syrup. Regular milk can be added in place of coconut milk. While almond milk could be substituted, it won't render the same texture.”
Directions:
"To make the base, add six heaping tablespoons of loose chai tea into one cup of hot water. Steep for one hour. Next, use a fine mesh strainer to strain the tea. After the leaves have been removed, press out any excess water from the used tea leaves. The remaining liquid should be dark in color with a strong chai concentrated aroma and taste. Add three ounces of chilled coconut milk to a 20 ounce chilled glass. Combine kief and nutmeg together in small bowl. Sift together to incorporate. Add the mixture to the coconut milk, and whisk thoroughly. If using kola syrup, add six ounces of soda water and stir vigorously with a spoon until the mixture forms a head. Add 1 1/2 ounces of chai concentrate and 1 1/2 ounces of kola syrup. Stir gently to keep the drink two separate colors. Add ice and serve. If using Mexican Coke, add around six ounces of Mexican Coke and stir. Add ice and serve.”
What can we look forward to?
“DC Taste Buds will be opening in the next few months. Right now, we're locking down some partnerships and finalizing paperwork. Since our business model does not exist in DC yet, we're dotting the i's and crossing the t's before we launch officially. Plus, Taqueria Del Barrio, the restaurant I collaborated with for this recipe, will launch next month on 4/20. Stay tuned!”
Spinnin' Juice
Who created it?
Leather Storrs, chef and co-owner of Portland’s Noble Rot, a wine bar offering city views and small plates featuring ingredients from a rooftop garden, and winner of the Food Network's Extreme Chef.
What inspired this drink?
“Tasked with inventing a non-alcoholic cocktail for the top Dogg, I am inevitably drawn to his iconic 1994 masterpiece "Gin and Juice." However, the primary vehicles for edible cannabis are oil and alcohol and neither really works in this non-alcoholic cocktail. So… I did a little research on glycerin tinctures and now we're in business!”
What does it taste like?
“Tart, round, and honeyed with a whisper of piney mischief.”
Ingredients:
2 juniper berries
10 coriander seeds
1 tbsp. honey
1 tbsp. glycerine tincture
1 tbsp. water
6 oz. tangerine juice
2 oz. lemon juice
Directions:
“Toast the juniper and coriander in a small pot until it is fragrant. Add the water to the pan to stop the toasting. Add the honey and tincture, keeping the tablespoon in a cup of hot water, so the honey and glycerine slips off easily. Turn off the stove. Then, let the mixture stand for five minutes to infuse the spices (Gintastic!). Add lemon juice. Swirl the pan to homogenize, then strain. Pour the lemon mixture and tangerine juice into a shaker full of ice. Fill two tumblers with ice. Shake the cocktail and strain into the two glasses. Garnish with tangerine, lemon, or a blunt. This recipe makes two generous drinks.”
Pro Tip:
“Glycerin is a sweet tasting byproduct of soap making. It happens to be an excellent moisturizer as well. Glycerin tincture techniques can be found online. My version is made with five ounces of vegetable glycerin and ten grams of Lemon Skunk trim. I toasted the trim for 20 minutes at 225 degrees in order to extract water and facilitate the THC transfer, or "decarboxylation.” Then, I sealed the trim and glycerin in a bag and dropped it in a pot of simmering water for eight hours. I strained the mix through four layers of cheesecloth. That's it!”
What can we look forward to?
“Unfortunately, it is very difficult to determine specific milligram potency due to numerous variables. The answer? Start small and check yourself. You can always add more. Besides, if you're too high, that pocket full of rubbers will go unused and you'll definitely be asleep by six in the mornin’.”
