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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