Posts tagged CBD
CBD Cocktail Recipes by Areyo Dadar

CBD Cocktail Recipes to Relax & Entertain Your Guests

We all love a good cocktail – and since you’ve probably already tried all the good stuff, how about taking things to the next level? If you don’t mind introducing an entirely different compound to your drink, then CBD cocktails are perfect for you.

One benefit of adding CBD to your drink is that it actually prevents those awful hangovers, improves cognitive function when drinking, and reduces the symptoms of intoxication. Keep in mind this doesn’t mean you can keep chugging those cocktails without getting drunk; it just means you’re able to enjoy many of the benefits of CBD, and still get drunk.

Before we get on to the recipes, let’s address a few common questions:

What is the proper CBD dosage for a cocktail?

Just use a reasonable amount of CBD in your ingredients. One thing to keep in mind though; smaller doses make you sharper, but in high doses, it can make you sleepy.

Can you OD on cannabidiol?

This isn’t possible, but most CBD products recommend a dosage of up-to 50mg per use.

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Here are 4 amazing CBD cocktails to try today!


1) The Derby Cocktail

There’s a long standing tradition of cocktails and horse racing, and the Derby Cocktail is a classic.

Ingredients:

• 2 oz (60 ml) CBD-infused bourbon (how to get CBD into bourbon)

• ½ oz (15 ml) orange curacao

• ½ oz (15 ml) sweet vermouth

• 1 mint leaf

• 1 lime wedge

Directions:

• Fill a cocktail shaker with ice

• Add the bourbon, sweet mouth, and lime – shake well

• Strain the mixture into a glass

• Add mint leaf and lime wedge


It’s always a good idea to include fruit in your cocktails because apart from improving taste, it reminds you to eat healthy food. Lime juice containsantioxidant properties and it’s great for the immune system; and when combined with CBD, it makes for a nice drink.


2) CBD Mint Julep

Ingredients:

• 15 ml CBD oil

• 6 mint leaves

• 2 ½ (75 ml) ounce bourbon

• ½ (15 ml) ounce syrup

Fantastic drink for when you need to unwind in the evening. Has a rejuvenating taste that will definitely get you in a higher vibration and move away from stress.

Directions:

• Put the CBD into a julep cup and add the leaves. Crush the leaves and add the bourbon

• Swizzle the mixture and top off with ice

• Garnish with more fresh leaves and/or mint sprigs


3) CBD Pimm’s Cup

Ingredients:

• 1 Lemon

• 2 ounces sweet ginger beer

• 1 Cucumber slice

• 10 ml CBD oil

• Ice

Mix up this drink with friends and family, or when a beer won’t do. A squeeze of CBD oil combined with ginger beer, lemon, and fresh cucumber slice will do the trick – and you’re free to try different amounts of the ingredients.

Directions:

• Mix up the ginger beer and CBD oil in a shaker

• Squeeze the lemon into the mixture and shake

• Pour into a glass, add a cucumber

• Drink with ice (optional)


4) Sour T-iesel Cocktail

Ingredients:

• 2 ½ oz (75 ml) tequila

• 1 oz (30 ml) fresh lime juice

• Agave

• 6 mint leaves

• Ice

This cocktail was first sold at Maxwell Reis, a restaurant in West Hollywood. Try with more variations of the ingredients to modify taste.

Directions:

• Crush a few leaves and place in a shaker

• Mix the rest of the ingredients in a shaker for a minute

• Pour into a glass with a pinch of salt, and some ice

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CBD cocktails are easy and fun!

It’s fun to mix up drinks at home especially when you have company – so the next time you want to bring the party to your place, have something unique to serve. Remember, adding CBD to your glass means the alcohol won’t quite hit you as bluntly as it normally does, so the conversation should keep going for a while longer.

CBD Central Tip

In case you drink too much on your night out with friends, or you suspect a hangover is in the works, take CBD as a tincture or gummy before going to bed, and hydrate to remove the toxins. CBD works well to keep you alert and remove toxins, but this process won’t work when liquids are low in the body, and alcohol hydrates. If some of your guests prefer to chew CBD, as opposed to taking it in a drink, there are tons of chewable CBD edibles with flavour such as mango, citrus, and chocolate.

❀ Spring ‣ Menu ❁

Out with the old and in with the new. The Spring equinox always feels somewhat cleansing; just as winter’s drawn on that little bit too long and the festive season is a vanquishing speck on an expandingly-bleak horizon. Suddenly, day matches night and the weight lifts a touch. It’s only going one way from here.

As ever, we try to reflect this gentle optimism in what little way we can through our shifting drinks selections. Out with those robust, deep flavours and earthy spice, in with lighter strokes: fresh mint and lemongrass, violet and forsythia syrup (it’s purple and has CBD in - woof), grappa!

On the list we’ve got a blended mezcal and reposado Sazerac; sweet and smoky with a soft verdant spice. A Boulevardier with the best - independently of each other - amaro and rosso vermouth we’ve ever tasted (Argala’s Amaro Alpino and Discarded vermouth in case you’re wondering). An armagnac or Sidecar-type sour with cured lemon paste, dubbed the ‘Uber XL’.

For the highball it’s our first ever go at a Collins with a distinctly Turkish twist melding sumac and grapefruit. That purple CBD syrup marries up to Reyka vodka and Birds botanical spirit in the crushed ice fix that is and only could be ‘Purple Drank’. Then to finish we sorta-made-our-own white creme de menthe by infusing ume sake with mint which pairs with that Domus grappa for a palette cleansing Stinger to finish.

The list in full starts this evening and will be available to taste up until the summer solstice (or thereabouts) when we’ll all dress-up like druids and wind-down for summer. If you read this and come down tonight (Thursday March 21st) ask the bartender when do the clocks go forwards? and we’ll give you something free to try. Call that an Easter egg for following us this far!

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Chloé Martini ~ recipe

Our most popular serve this winter has been our dessert cocktail offering, synonymous with the alias of its’ creator. You’ll all know Anna as Anna but, by day, she sun-lights (sic?) as recording artist and producer Chloé Martini. Anna’s favourite drink was a Last Word, her favourite spirit Green Chartreuse. She’s worked here on her own version using pine and plum for this menu; more of a pallete-cleansing ‘Stinger-esque’ night-cap than an out-and-out sweet finisher. It was reasoned, as well, that this seasons’ CBD offering would be with this serve, just the tonic before cosying up in bed for a night of lucid dreams. It’s the first drink she’s made for us and certainly won’t be the last! Suffice to say her favourite drink now is a Chloé Martini.

Chloé Martini   Dessert Cocktail / Sweet

Chloé Martini

Dessert Cocktail / Sweet

2 oz (60 ml) London Dry Gin, preferably Victory; infused with damson jam (see note)

1/2 oz (15 ml) Green Chartreuse

1/4 oz (7.5 ml) BTW Pine CBD Syrup

3/4 oz (22 ml) Lime Juice

3 squirts Bittermens Krupnik Honey Bitters

Lemon Zest (for garnish)

Chill down a Nick & Nora or a small martini glass and set aside. In a cocktail shaker, add all the liquid ingredients including the bitters, pack with ice and shake vigorously until sufficiently chilled. Double strain the contents into your chilled glass, garnish with a lemon zest and serve!

Note: To infuse gin with jam take two bottles gin per 220g jar of jam (work up or down to that ratio dependent on how much gin you want to make). Combine the two in a sealed jar and leave over-night. Strain the liquid through some muslin cloth the next day and re-bottle.

Honey & Ginger CBD Syrup now in 'store'

Been a long time coming…

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Our signature syrup from the Autumn drew a fair old amount of hype, so now we’ve bottled it up and made it available to you. Great in cocktails (obviously) with sprits and in hot drinks (we’ve been sipping recently with our lemon zinger kombucha tea). Also works wonderfully as a flavour-enhancing food supplement. Add one or two tablespoons to your recipes and away you go :)

⥽ Special offer on the first batch pre-order for early subscribers [30% off] ships out Monday ⥼

VISIT THE STORE HERE

Drink Your Christmas Tree
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By the time this reaches you it may, nay probably will, already be too late.

12 day advocates will have diligently dispensed with decor and festive firs on Sunday gone (or Saturday depending on your interpretation). If however, like us, you’ve slumped into January with a month long hangover and about as much energy for clearing out your now unwanted relics of the festive fortnight as a doped sloth, this could be for you. Summon your inner strength, be that you you blabbed on about up to midnight on new years, grab your shears (or buy some) and get trimming!

PINE SYRUP

Please note, we used a whole tree for this as we’re batching for a 3 month menu in a commercial bar. This took a long time. Home enthusiasts can scale down and appropriate something much quicker.

First up check your tree is not poisonous before you batch to bottles and kill your friends. From our understanding anything with red berries is bad, or Yew in the title. Firs tend to be OK. Ours was a hardy Nordmann Fir that had been up for a month; drying out but still retaining that magic aroma.

Trim down some branches and get picking the pines needles, you don’t need to be too delicate here but try to avoid twigs and stray bits of plastic decor. Ideally we want the needles loosely chopped to release the scent but if you’re working with a pretty dried out tree this should come quite naturally through picking. Once you have a satisfactory amount of needles in a pot or measuring jug (bearing in mind that your harvest will yield about double that amount in syrup) rinse the leaves thoroughly under the tap with several blasts of cold water (at least until the water runs clean) and set aside to dry out. We picked 15 pints worth of needles. To put in context: that’s about two seasons and an aneurysm worth of Friends looping inanely in the background while two of us set to work. You needn’t exert yourself this hard. No-one needs to go through this.

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Once you have your ‘chopped’ needles, have restored sanity to your fingertips and have measured out your pickings it’s time to make syrup. We work to equal parts pine:water:sugar. So whatever fluid volume of pine needles you have apply that to water and granulated sugar too. Using the same measuring jug here helps. Buy some water from the shop that’s been filtered as tap water will kill off your creation much quicker and get some decent sugar from some-place nice. This goes without saying really; it doesn’t need to be a wafty life-choice that spawns corduroy and a beard, just don’t-be-a-dick-in-2019.

Mix the sugar and water and bring slowly to the boil while stirring constantly. If you don’t do this the sugar will sit at the bottom of the pan and just caramelise. Heat low and slow because you don’t want too much water to evaporate. Once you hit boiling point that’s the time to get the pine in. But, instead of taking off the heat immediately, ramp it up for a sec until you feel it boiling properly again. Adding cold needles to hot syrup will bring the temperature down. We want all the needles to feel that high heat to kill off any undesirables so it’s worth going hard on the hob for a second or two.

Mix everything together thoroughly, squeeze in a little lemon juice (this will help preserve), mix again and then set aside to steep for up to 24 hours. You check intermittently on your work for potency by lifting the lid and copping a smell. Winter in Lapland: good - wet dog: bad (don’t pick up dead trees from the street!)

Once you’re happy strain through muslin cloth (twice) and part into sealed glass bottles in the fridge. This should keep for up to 3 months.

We add CBD extract to ours but how would be telling ☃︎

➫ CBD in cocktails ~ a joint (ad)venture {sic} ☻
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On Monday, to open London Cocktail Week, we'll be hosting a special event with Seedlip at the bar looking at the marriage between CBD and no / lo serves with a talk from Spiros Malandrakis and insights into our house syrup. To attend rsvp to alex@behindthiswall.com

☇ This is our newest offering: The 'Fo'Sizzle Dizzle Swizzle' - Drum & Black spiced rum, Akashi-Tai Honjozo Genshu sake • House CBD honey & ginger syrup, lime juice, Birds weissbrand • Bittermens burlesque bitters, kenaf leaf

Let that seep in.