Marijuana recipes: how to make a cannabis coconut mojito
Marijuana edibles are no longer relegated to just brownies and space cakes.
Today all kinds of culinary masterpieces are prepared using pot, as evident in “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks,” an impressive collection of recipes compiled by Colorado-based lifestyle journalist and advocate Robin Griggs Lawrence.
The folks behind the cookbook were generous enough to share a few recipes with Smell the Truth, which we will in turn share with you.
This week’s recipe pairs pot with alcohol in a refreshing Coconut Mojito, but before you begin to mix a few, please note that THC calculations for these recipes were made based on the assumption of 10 percent THC in the plant. That’s used as a standard, but your chances of growing or buying cannabis with 10 percent THC are extremely low. These calculations are for comparison purposes only. The potency of the material you use is the most important indicator of how a recipe will affect you.
Please enjoy this recipe responsibly.
“The Cannabis Kitchen Cookbook” is available now through your favorite book retailer.
Cannabis Coconut Mojito
Developed in Cuba centuries ago, the mojito is a drink made from rum, sugar, lime, and mint. The word mojito derives from the African word mojo, which means to cast a little spell.
Ernest Hemingway brought mojitos from Havana to Key West, Florida, in the 1950s, but the cocktail was a sleeper until it showed up in the 2002 James Bond movie Die Another Day. Since then, the mojito has been showing up on cocktail menus worldwide, in delightful variations from frozen to dirty (made with raw sugar).
For her simple rum infusion, Andie Leon combines an eighth of an ounce of cured, decarboxylated cannabis flowers with a 500-milliliter bottle of light rum, which is more adaptable to infused flavors than dark rum, and lets it sit for at least a week.
Leon makes her refreshing version with two ounces of cannabis-infused light rum and two ounces of coconut rum, coconut palm sugar, coconut water, and coconut milk. She crushes the lime, mint, and coconut palm sugar into two highballs using a wooden pestle (you can use the back of an ice cream scooper if you don’t have a pestle), then fills the glasses with ice and pours in the rums and finishes with a splash of coconut water and a splash of coconut milk.
Coconuts are a delicious source of fiber, vitamins, minerals, and amino acids, giving Andie’s mojito a nutritional boost.
THC per serving: 1 milligram
1 fresh lime, cut into small pieces
10 mint leaves, no stems
2 tablespoons coconut palm sugar
2 ounces cannabis-infused light rum
2 ounces coconut rum
splash of coconut water
1 young coconut
½ cup of light coconut milk or coconut cream
2 young coconuts or 2 teaspoons dehydrated unsweetened coconut flakes
wooden pestle or ice cream scooper
2 highball glasses
- Divide lime, mint, and coconut palm sugar evenly into 2 highball glasses.
- Grind with a wooden pestle or ice cream scooper for approximately 30 seconds for each glass.
- Fill glasses with ice and pour 1 ounce of cannabis-infused rum and 1 ounce of coconut rum into each.
- Add a splash of coconut water and a splash of coconut milk. If you’re using fresh coconuts, scoop out about 2 teaspoons of flesh and add a teaspoon to each glass (or add a teaspoon of coconut flakes to each glass).
- Mix thoroughly. Serve.
(This recipe first appeared on Smell the Truth on SFGate.com)