Altered Plates‘ Rachel Burkons and Chef Holden Jagger created 7 cannabis curious cocktails and mocktails for CannEpoch readers to make at home. Chef Holden Jagger is a renowned chef who has worked in some of California’s top restaurants over his 15-year long career during which he earned a Zagat 30 Under 30 nod. Rachel Burkons is a leading influence in the alcohol space and is a respected journalist, editor, and show host. Rachel serves on countless cocktail judging panels, nationally.
Add some neuroprotective CBD to your favorite brunch cocktail.
- 1 dropper Papa & Barkley 1:30 Whole Plant Extract
- 2 oz. Kettle One Vodka
- 4 oz. tomato juice
- 3 dashes
- Worcestershire sauce
- 1/4 oz. lemon juice
- Pinch smoked salt
- Pinch coarse pepper
- Pinch celery salt
- Cocktail onion
- Pickled okra
Combine vodka, tomato juice, Worsteschire, lemon juice, salts and pepper and shake over ice. Strain over ice and add garnish to glass. Top with one dropper of Papa & Barkley 1:30 Whole Plant Extract, and stir into drink with celery stick.
Kiva Mint Tea Tarik
Serves 50; dosage is 3.6 mg/serving.
- 1 Kiva Irish Mint Cream bar
- 510g 70% chocolate
- 8 cups of water (1000 ml)
- 4 oz. high-quality mint tea (peppermint or Moroccan mint)
- 1 cup sweetened condensed milk
Break up chocolate and melt together over double boiler, or in a microwave on the defrost setting. Stir to fully combine. Heat water until simmering and pour it over the tea leaves in a vessel that can accommodate the volume. Steep the tea for five minutes. Strain the liquid into another vessel through a chinose or a fine mesh strainer.
Pour the brewed tea over the combined melted chocolate in three additions, gently stirring with a rubber spatula. After each addition, be sure the mixture is a fully incorporated, glossy and elastic before the adding the next volume. Once fully incorporated, this base can be stored for 24 hours, under refrigeration. To complete and serve the drink, take the base, and using an immersion blender, incorporate the sweetened condensed milk. Blend the drink until frothy and foamy. Serve immediately.
- 1 dropper Medicine Box Sensual Healing Tincture
- 3-4 raspberries
- 2 oz. Hendrick’s Gin
- 1/4 oz. Hendrick’s Quinetum
- 1/2 oz. lemon juice
- 1/2 oz. honey syrup
In a shaker tin, muddle raspberries, simple syrup, and dropper Medicine Box tincture. Add gin, quinine, and lemon juice, and shake vigorously over ice. Double-strain, serve in a coupe glass.
- 2 oz Humboldt Distillery Sativa Vodka
- 1 oz. lime juice
- 1/2 oz CBD simple syrup
- Bundaberg Ginger beer
- splash of Angostura Bitters
- candied ginger garnish
Emulsify simple syrup with your desired dose of CBD oil. Combine simple syrup, vodka, lime juice and shake over ice. Pour in a Moscow Mule mug over pebble ice. Top with ginger beer. Add 1-2 dashes of Angostura Bitters and garnish with candied ginger and lime wheel.
Terpene Honey Smash
- 2 oz. Elijah Craig Bourbon
- 1/4 lemon wedge
- 3/4 terpene honey simple syrup*
In a shaker tin, muddle lemon wedge and mint. Add terpene honey simple syrup and bourbon, then shake vigorously. Strain over ice and garnish with expressed mint leaf.
*Terpene honey is an Altered Plates signature technique that extracts terpenes from raw cannabis for a cannabinoid-rich honey that features non-activated THC. Substitute cannabis honey with a 1:1 simple syrup.
- 2 oz. Barsol Pisco
- 1/4 oz. CBD Simple Syrup
- 1/2 oz. lime juice
- 1/2 oz. pomegranate juice
- 1 egg white
- Angostura Bitters
Add all ingredients and shake vigorously over ice. Strain and top with Angostura Bitters.
- 2 oz. Banks 5 Island White Rum
- 1 oz. Coco Lopez
- 3/4 oz. lime juice
- 5 blackberries
- 3/4 oz. Papa and Barkley CBD simple syrup
In a shaker, muddle blackberries and CBD simple syrup. Add rum, Coco Lopez, lime juice and shake vigorously. Pour over ice and enjoy.