Are you CBD-curious? Making your own CBD cocktails is a fun, relatively easy way to experiment with cannabis’ most famous nonintoxicating compound. In recent years bartenders have explored using cannabidiol (CBD) to enhance their creations, whether that’s by using infused oil floats on drinks like the Dirty Martini, or using a premade CBD soda and adding gin and lime juice. And while there is no concrete scientific evidence that CBD has strong health benefits, there have been studies suggesting it has anti-inflammatory properties, and both research and anecdotal evidence has shown it can help reduce pain and anxiety.
CBD oils can be very earthy, which can make it tricky to pair with other ingredients. Luckily, there’s an answer for that in the iconic Moscow Mule. In this recipe created by Janelle Lassalle—an artist and recipe developer specializing in cannabis products—the freshness and gentle spice of ginger beer and ginger syrup complements the earthy CBD oil. Throwing some citrus into the mix evens out the ensemble, with the end result a cocktail that’s refreshing, mellow and easy on the stomach.
While the Moscow Mule is recognizable by its signature copper mug, don’t feel obligated to use one. If you have one on hand, great; if not, feel free to use a highball glass or double rocks glass. Similarly, ginger ale can be used in a pinch if ginger beer isn’t available.
Once you’ve made the CBD-ginger syrup it can also be used in other drinks. Why not try it in a Dark ‘n Stormy to enhance the ginger flavor, or substitute the simple syrup in an Old Fashioned or a Daiquiri to add some earthy, gingery kick to them? It’s also nice when mixed with club soda as a non-alcoholic drink with gentle soothing aspects.
- 2 ounces vodka
- 1 ounce lime juice
- 1/3 ounce CBD-ginger syrup*
- Ginger beer, to top
- Garnish: mint sprig
- Garnish: lime wedge
Fill a chilled copper mug (or highball glass) with ice.
Add vodka, lime juice and CBD-ginger syrup and stir briefly to combine.
Top with ginger beer.
Garnish with a mint sprig and a lime wedge.
*CBD-ginger syrup: Bring 1/2 cup water to boil in a small saucepan. Add 1/2 cup sugar and stir until dissolved. Add a 3-inch stem of fresh ginger and 2 grams ground decarboxylated dried cannabis (CBD) flower**. Cover and reduce to simmer for 30 minutes. Remove from heat and let cool. Strain through cheesecloth into jar and seal. Store in refrigerator up to one month.
**Decarboxylate dried cannabis (CBD) flower: Loosely break up cannabis flower and place on rimmed baking sheet. Bake at 240 degrees Fahrenheit for 30 to 40 minutes. Set aside and let cool.