Excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, May 2021).

Recipe by Dave Whitton

Dave Whitton: The anti-inflammatory mocktail is a delicious drink of refreshment. Each ingredient was carefully selected not only for its flavor but to combat everyone’s hated nemesis . . . bloating. The pineapple juice is a diuretic, and the ginger root, cayenne, and bitters help with your metabolism, digestion, and stomach issues. The terpenes help to boost mood and energy and to reduce inflammation.

• 2 ounces fresh pineapple juice
• 3/4 ounce simple ginger syrup (recipe below)
• 3/4 ounce fresh lemon juice
• 2 drops limonene terpenes
• 2 dashes ANGOSTURA aromatic bitters
• 6 ounces sparkling water, or to taste
• Cayenne pepper
• Lemon slice, for garnish, optional

Combine the pineapple juice, ginger syrup, lemon juice, terpenes, and bitters in a shaker three-quarters filled with ice. Vigorously shake for about 30 seconds. Strain into a Collins glass. Top with sparkling water and garnish with a pinch of cayenne pepper and lemon slice. Serve at once.

Simple Ginger Syrup

Makes 2 cups

• 2 cups water
• 1 cup raw organic sugar
• 4-inch piece fresh ginger, cut crosswise into thin coins

Bring the water, sugar, and ginger to a boil in a medium saucepan over medium heat, stirring occasionally until the sugar has dissolved. Remove from heat, and allow the ginger to steep for 40 minutes. Strain the syrup through a fine-mesh strainer, into a clean airtight container, discarding or composting the solids. Refrigerate for up to 7 days.

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