Recipes

Deck the Halls with ‘Buds’ of Holly – Festive Drink Recipes

Toast the season with our festive drinks!

Canna-nog

Ingredients:

5 eggs, separated

½ cup, plus 2 tablespoons sugar, divided

2 cups whole milk

1 ½ cups heavy cream

2 to 4 tablespoons salted cannabis butter, melted

1 tablespoon vanilla

Freshly grated nutmeg, for garnish

Kief, for garnish

Directions:

  1. Using an electric mixer, beat the egg yolks until they are light. In a steady stream, add the ½ cup sugar. When sugar is dissolved, add the milk, cream, melted cannabis butter and vanilla; beat until combined.
  2. In a separate, clean mixing bowl, beat the egg whites on high speed until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff.
  3. Fold egg whites into cannabis mixture and chill. Garnish with the nutmeg and kief.

 

Weed Whiskey

Ingredients:

750-milliliter bottle Bulleit Rye Whiskey

1/4 ounce ground weed

Directions:

  1. Pour the bottle of Bulleit into a sealable jar, or pour a little bit of whiskey from bottle to accommodate weed’s volume. To jar or bottle, add the ground weed.
  2. Shake bottle and let it sit, out of sunlight, for at least 48 hours. Shake it at least once per day until it has reached desired potency — up to 1 month, if possible. The longer it sits, the more potent it will be.
  3. Pour whiskey mixture into a glass container, using a cheesecloth to strain all ground weed from whiskey. Repeat this step as necessary, straining and discarding weed from whiskey.

 

Daydream Holiday Punch

Ingredients:

Ice, as needed

1 ½ ounces Susz (recipe follows)

¾ ounce fresh lemon juice

1 ½ ounces Ginger-Cardamom-Cannabis-Honey Syrup (recipe follows)

Candied ginger, for garnish

Directions:

  1. In a cocktail shaker filled with ice, combine the Susz, lemon juice and syrup; shake well.
  2. Strain into a glass over a large ice cube. Garnish with the candied ginger.

Susz: In a large jar or other airtight container, combine a 750-milliliter bottle of vodka with ¼ cup each chopped, dried apples, dried pears, dried apricots and dried plums. Allow mixture to infuse for 24 hours, then strain and bottle for use.

Ginger-Cardamom-Cannabis-Honey Syrup: In a blender, combine 14 ounces honey (by weight), 3 ½ tablespoons peeled and chopped, fresh ginger, 10 cardamom pods and ½ cup warm water. Blend for 1 to 2 minutes, then strain through a cheesecloth into a jar. Syrup will keep for 2 to 3 weeks.