A twist on a classic dark and stormy from the mind of Personal Chef Phillip Walters, this simple-to-make, 5-ingredient explosion of flavor is highly conducive to a super-relaxing evening. Try this THC-spiked cocktail tonight.
Having trouble getting back into the swing of things post-vacay? Or, just post-summer? Whether you’re battling jet lag or just need a boost to support you into September, this THC-spiked cocktail is the medicine you need.
A twist on a classic dark and stormy from the mind of Personal Chef Phillip Walters, this simple-to-make, 5-ingredient explosion of flavor is highly conducive to a super-relaxing evening. With a rum syrup of spiced rum, brown sugar, lime, added to ginger beer, it can be enjoyed with or without the addition of THC extract. Pair it with a nourishing meal, or if you like, something a little more decadent.
“An understated but delicious pairing, for those who indulge, is a great cigar,” says Phillip, who specializes in creating an experience for others using food and cannabis as a vehicle. “However, for non-smokers, this drink is the perfect cocktail for Hors d’oeuvres hour: cured meats, cheeses, etc. My favorite meal time pairing for this cocktail would definitely be a Jerk-marinated or blackened filet of fish or chicken. The rum pairs beautifully with brown spices such as allspice, clove, cinnamon, and nutmeg.”
If you’re craving something sensory to whisk you back into the state of mind you were in on the beach in August, this drink is it. Cue up the soundtrack you had on rotation in your hotel room or in your earbuds on the plane and get transported. Let that state of mind get you dreaming up your next vacation.
Homemade Ginger Beer Dark & Stormy (play on a cocktail, infused with THC tincture)
375 ml Sailor Jerry spiced rum
100 ml water
100 g brown sugar
In a saucepot, reduce the rum, cooking off the alcohol, to the desired volume of 100 ml. Add water and sugar, and bring to a boil to dissolve the sugar. Remove From heat and add the zest of one lime. Allow to steep for 30 minutes. Strain through a chinois to discard the zest.
1 oz rum syrup
8 oz ginger beer
1/2 oz lime juice
Choose your desired serving vessel and fill to the brim with ice cubes. Pour ginger beer, ensuring there is enough space to add our syrup. Pour lime juice, followed by the syrup, and serve with a straw. Add your extract and enjoy!
A note on adding your extract post-assembly: buying dosages over the counter from a manufacturer and adding in post-cooking is a way you can accurately gauge how much THC you’re taking in. It’s a quick and easy way to enjoy an infused-cocktail. In terms of how much active ingredient you should add, It’s a good rule of thumb to start low and slow. Working your way up in increments of 10 mg is a safe place to start.
Generally speaking, for most, a dose of THC that’ll produce psychotropic effects is around 20 – 25 mg. If you find that you ingest a little more than you had wanted to, take a small dose of pure CBD oil which will counteract the effects. Or, chew on some black pepper kernels – which may, in the case of this dark and stormy, actually be a nice compliment.
Otherwise, a simple recipe like this is a great way to start experimenting with ingesting cannabis and making your own cannabis-infused drinks and edibles. Then you work your way up to making your own 3-course elevated meal. How’s that for a fall goal?
*WDBX does not condone mixing alcohol with cannabis. All of the recipes on our site are non-alcoholic, cannabis-infused beverages.*