Cannabis Gin Tincture Recipe

Infusing gin and cannabis is now easier than ever.

Yields about 1 liter.

Amherst, Massachusetts-based mixologist Rabib Rafiq says that getting the tincture right might be the most important part of making extraordinary cannabis cocktails. His simple technique calls for combining about ten grams of finely ground cannabis with a liter of fine-quality gin, letting it sit in a cool, dark place for twenty-four hours, and strain­ing out the cannabis. Heating the cannabis in a low oven to convert THC-A into THC, a process known as decarboxylation, maximizes the tincture’s strength. Gin is particularly enjoyable to work with because it provides a versatile base for a range of flavors. Liquor stores are stocking more quality artisanal gins with diverse flavors and botanical combinations, often made locally, so you can experiment until you find one that works well with your favorite cannabis cultivar. Cultivars with pine and eucalyptus flavor profiles such as Headband and Hawaiian Kush are excellent with gin. Use small amounts of this heady tincture when mixing drinks, and be careful if you choose to drink it straight. Start with no more than one milliliter or about twenty drops.


  • 10 grams (about 1/2. cup) cured cannabis
  • 1 liter fine-quality gin

What You'll Need:

  • 2 dark glass airtight bottles or jars
  • Mortar and pestle or coffee grinder
  • Fine mesh strainer
  • Cheesecloth


  1. Preheat oven to 200°F.
  2. Place cannabis in single layer on baking sheet and bake for 45 minutes.
  3. Remove from oven and let cool slightly.
  4. Using a mortar and pestle or a coffee grinder, grind cannabis to a powder.
  5. Combine gin and cannabis in glass bottle or jar with tightly fitting lid.
  6. Let sit in a cool, dark place for 24 hours.
  7. Line a strainer with cheesecloth to catch solids and pour liquid into bottle or jar with a tightly fitting lid.
  8. Label jar and store in a cool, dark place for up to 1 year.

Written on October 27, 2015 by

Rabib Rafiq

Rabib Rafiq has worked at some of the top cocktail bars in New York, as well as doing interior design for speakeasies and pre-Prohibition cocktail bars. He and his brother own and operate Bistro 63 at the Monkey Bar, a restaurant and a cocktail bar in Amherst, Massachusetts.