As cannabis is becoming more acceptable, people are finding ways other than smoking it for consumption. One such way is through Robin Griggs Lawrence’s “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks.” Lawrence’s cookbook is proving that cannabis edibles are far more reaching than brownies—that you can make sophisticated food using cannabis extracts.
We should point out that this particular recipe uses standard cannabis containing 10 percent THC. This can be a very difficult strain to purchase or grow yourself, so you may have to adjust your recipe accordingly. Furthermore, this means that the potency of your cocktail and the effects you’ll feel from it may be different.
Interested? How about trying a cannabis coconut mojito. Below are the specifics on the recipe, courtesy of blog.sfgate.com.
THC per serving: 1 milligram
1 fresh lime, cut into small pieces
10 mint leaves, no stems
2 tablespoons coconut palm sugar
2 ounces cannabis-infused light rum
2 ounces coconut rum
splash of coconut water
1 young coconut
½ cup of light coconut milk or coconut cream
2 young coconuts or 2 teaspoons dehydrated unsweetened coconut flakes
wooden pestle or ice cream scooper
2 highball glasses
- Divide lime, mint, and coconut palm sugar evenly into 2 highball glasses.
- Grind with a wooden pestle or ice cream scooper for approximately 30 seconds for each glass.
- Fill glasses with ice and pour 1 ounce of cannabis-infused rum and 1 ounce of coconut rum into each.
- Add a splash of coconut water and a splash of coconut milk. If you’re using fresh coconuts, scoop out about 2 teaspoons of flesh and add a teaspoon to each glass (or add a teaspoon of coconut flakes to each glass).
- Mix thoroughly. Serve.