Thai-Spiced Ginger Beer!!

Warren Bobrow is a firm believer in the homeopathic values of cannabis, especially when paired with the curative powers of a good cocktail. This recipe, which gives delicate floral flavors an herbaceous kick, comes from Bobrow’s “Cannabis Cocktails, Mocktails, & Tonics,” coming out June 2016 through Quarto Publishing.

Don’t forget to catch our Cannabis Cocktails livestream with Warren on Wednesday, March 2 at 3 p.m. EST.

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Thai-Spiced Ginger Beer

INGREDIENTS

  • 2 ounces brewed spearmint tea, cooled
  • 1 ounce medicated simple syrup (recipe below)
  • 6 ounces non-alcoholic ginger beer (cane sugar-based)
  • 1 ounce Art in the Age ROOT
  • 2 drop Bitter End Jamaican Jerk Bitters
  • lemon zest ice cubes

DIRECTIONS

Fill a collins glass with the lemon zest ice cubes. Pour in the ginger beer, then add Art in the Age ROOT. Add the iced spearmint tea, then the medicated rich simple syrup (instructions below). Stir gently. Finish with two drops of the Jamaican Jerk bitters. Garnish with either a cannabis flower or a sprig of thai basil. Serve with a couple long straws. Sip slowly, and wait at least an hour before you pour yourself another.

For Warren’s “medicated” simple syrup:

  • 1 cup Raw Honey or Raw Sugar
  • 1 cup Filtered Water
  • 4 grams decarboxylated cannabis, in a tea ball or hemp tea bag
Boil water, then add the raw honey or sugar to the water. Stir. Add the tea ball, stir, and keep at 160 degrees for 45 minutes, adding more water if necessary. Use within a few days in all your cocktails that require simple syrup.