The Buzz Lifestyle

Ingredients:

• ½ oz Malibu Rum (Coconut Rum)

• ½ oz Light Rum (or Spiced Rum)

• ½ oz Blue Curaçao

• ½ oz Midori (Melon Liqueur) or Apple Pucker

• Equal parts Sweet & Sour Mix and Pineapple Juice (adjust to taste)

• Ice

• Garnish: Cherry or Pineapple Slice

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Instructions:

1. Fill a cocktail shaker with ice.

2. Add Malibu Rum, Light (or Spiced) Rum, Blue Curaçao, and Midori (or Apple Pucker).

3. Pour in equal parts Sweet & Sour Mix and Pineapple Juice, adjusting for preferred sweetness and tartness.

4. Shake vigorously for 15–20 seconds to chill and blend.

5. Strain into a chilled glass — serve over ice or straight up, as desired.

6. Garnish with a cherry or pineapple slice.

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Shot Version:

To serve as shots, simply scale down the ingredients proportionally and pour into chilled shot glasses.

Step 1: Create Cannabis-Infused Tequila

1. Combine: Add decarboxylated cannabis flowers to a clean glass jar.

2. Infuse: Pour in your preferred tequila (blanco or reposado works best).

3. Shake: Seal the jar and shake it daily for about two weeks to ensure even infusion.

4. Strain: After two weeks, strain out the plant material using cheesecloth or a fine mesh strainer.

5. Store: Keep your infused tequila in a sealed bottle, away from heat and sunlight.

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Step 2: Mix the Margarita

Ingredients:

• Cannabis-Infused Tequila (amount based on desired potency)

• Fresh Lime Juice

• Orange Liqueur (such as Triple Sec, Cointreau, or Grand Marnier)

• Sweetener (agave nectar, honey, or infused syrup — optional)

• Ice

• Optional: Tonic water for a lighter, spritz-style version

Instructions:

1. Fill a shaker with ice.

2. Add infused tequila, lime juice, orange liqueur, and sweetener (if desired).

3. Shake vigorously for 15–20 seconds.

4. Strain into a salt-rimmed glass filled with fresh ice.

5. Garnish with a lime wheel or wedge.

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Alternate DankYum-Style Recipe

Ingredients:

• 50 ml Weed-Infused Tequila

• 25 ml Fresh Lime Juice

• 20 ml Orange Liqueur (Cointreau, Grand Marnier, or Triple Sec)

• Agave Nectar or Sweetener (optional)

• Ice

• Salt and Lime Wedge for Garnish

Instructions:

1. Rim a glass with salt (optional).

2. In a shaker, combine infused tequila, lime juice, orange liqueur, and sweetener.

3. Shake well with ice, then strain into the prepared glass.

4. Garnish with a lime wedge and serve immediately.

Yield: Approximately 24 shots (2 oz each)

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Ingredients

• 1 (6 oz) box Lime Gelatin (or two 3 oz boxes)

• 1 cup Boiling Water

• ¾ cup Cold Pineapple Juice

• ½ cup Coconut Rum

• ½ cup Spiced or Light Rum

• ¼ cup Blue Curaçao

• ¼ cup Melon Liqueur (such as Midori)

• Optional: THC Tincture — enough to deliver 2–3 mg THC per shot (add only after mixture cools)

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Instructions

1. In a large mixing bowl, whisk lime gelatin into boiling water until completely dissolved.

2. Stir in cold pineapple juice to help cool the mixture.

3. Once the liquid reaches room temperature, add the rums, Blue Curaçao, and melon liqueur.

4. If using, carefully stir in THC tincture until evenly blended.

5. Pour the mixture into 2 oz plastic shot cups or molds.

6. Refrigerate for 3–4 hours, or until fully set.

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Pro Tip:

For a vibrant presentation, garnish each shot with a small pineapple chunk or maraschino cherry just before serving.

Yield: Approximately 16–20 servings

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Ingredients

• 1 cup Coconut Rum

• 1 cup Light or Spiced Rum

• ¾ cup Blue Curaçao

• ¾ cup Melon Liqueur (such as Midori)

• 4 cups Pineapple Juice

• 4 cups Sweet & Sour Mix

• 4–6 cups Ice

• Optional: THC Syrup or Tincture — dose to approximately 2 mg THC per serving

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Instructions

1. In a large chilled punch bowl, combine all liquid ingredients except the THC tincture or syrup.

2. Add ice and stir gently to mix. Taste and adjust the sweetness or tartness by adding more pineapple juice or sweet & sour mix as preferred.

3. For accurate dosing, add THC tincture directly to each individual cup before serving (recommended for consistency and safety) — or, if preferred, mix evenly into the entire batch.

4. Serve chilled and enjoy responsibly.

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Pro Tip:

Garnish cups with fresh pineapple slices, cherries, or lime wheels for a colorful tropical presentation.

1 serving

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Ingredients

• 1½ oz Hpnotiq

• ½ oz Vodka (or substitute Gin for a botanical twist)

• ½ oz Chambord (black raspberry liqueur)

• ¼ oz Blue Curaçao (adds color depth for a vivid purple hue)

• ¾ oz Fresh Lemon Juice

• 2 oz Lemon-Lime Soda or Soda Water, to top

• Ice

• Garnish: Lemon Wheel and/or Fresh Blackberry

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Instructions

1. Shake: Combine Hpnotiq, vodka, Chambord, Blue Curaçao, and fresh lemon juice in a shaker filled with ice.

2. Strain: Pour into a chilled highball glass filled with fresh ice.

3. Top: Add lemon-lime soda (or soda water) to taste.

4. Garnish: Finish with a lemon wheel and blackberry for color contrast.

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Pro Tip:

For a layered look, pour the soda slowly over the back of a spoon to create a subtle ombré effect — a showstopper under party lights.

Yield: Serves 2 large portions or 3–4 smaller shares

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Ingredients

• 2 oz Coconut Rum

• 2 oz Light Rum

• 1 oz Melon Liqueur (such as Midori)

• ½ oz Blue Curaçao

• 2 oz Orange Juice

• 6 oz Pineapple Juice

• 1 oz Fresh Lime Juice

• ½–1 oz Simple Syrup (adjust to taste)

• Crushed Ice

• For the Rim: Lime wedge + Sanding Sugar

• Optional: THC Tincture or Syrup – ~2 mg THC per individual serving (avoid dosing the entire bowl unless you can ensure consistent portions)

Creamy, dreamy, and delightfully elevated — perfect for dessert-style celebrations.

Yields: 6–8 mini shots

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Ingredients

• 1 cup vanilla ice cream (softened)

• 2 oz coconut rum

• 1 oz crème de cacao (white) or 1 oz Midori (for a green twist)

• 1 oz half-and-half or oat milk

• (Optional) CBD syrup or low-dose THC cream/tincture — about 2 mg per shot

• Whipped cream and chocolate drizzle (optional garnish)

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Instructions

1. Blend: Combine the ice cream, coconut rum, crème de cacao (or Midori), and half-and-half (or oat milk) in a blender.

Blend just until smooth and creamy.

2. Infuse: If desired, add CBD or THC infusion and blend lightly to mix.

3. Serve: Pour into shot glasses and top with whipped cream and a drizzle of chocolate.

4. Enjoy responsibly: Chill before serving for an extra milkshake-like texture.

An Amnesia Haze–inspired spritz — bright, citrusy, and refreshingly mellow with a touch of botanical bliss.

Yields: 1 drink

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Ingredients

• 1½ oz gin (or silver rum for a lighter, tropical profile)

• ¾ oz fresh grapefruit juice

• ½ oz fresh lemon juice

• ½ oz honey syrup (1:1 honey to water)

• 2 oz hop-seltzer or plain soda water

• (Optional) 2 mg THC tincture or 10 mg CBD

• Grapefruit peel and fresh mint, for garnish

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Instructions

1. Shake: In a shaker with ice, combine gin (or rum), grapefruit juice, lemon juice, honey syrup, and optional THC or CBD. Shake well until chilled.

2. Strain: Pour over fresh ice in a tall glass.

3. Top: Add hop-seltzer or soda water and give a gentle stir to combine.

4. Garnish: Express grapefruit peel over the drink, add it as a twist, and finish with a sprig of mint.

A Sour OG–inspired cocktail — bright honey citrus meets an herbaceous, mellow lift.

Yields: 1 drink

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Ingredients

• 2 oz bourbon or gin

• ¾ oz fresh lemon juice

• ¾ oz honey-sage syrup*

• 1 dash orange bitters

• (Optional) 2 mg THC tincture or 10 mg CBD

• Lemon wheel, for garnish

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Instructions

1. Shake: Combine all ingredients in a shaker with ice.

2. Blend: Shake hard until well chilled and frothy.

3. Serve: Strain over a large ice cube in a rocks glass, or serve “up” in a coupe.

4. Garnish: Float a lemon wheel on top.

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Honey-Sage Syrup (Prep)

1. In a small saucepan, combine 1 cup water, 1 cup honey, and 4–5 fresh sage leaves.

2. Simmer gently for 5 minutes, then remove from heat.

3. Cool completely, strain out the leaves, and store refrigerated for up to 1 week.

Inspired by Granddaddy Purple — lush, dreamy, and deeply hued with notes of grape, berry, and mystery.

Yields: 1 drink

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Ingredients

• 1½ oz vodka (or gin for a botanical edge)

• ½ oz crème de mûre (blackberry liqueur) or Chambord

• ½ oz blue curaçao or ¼ oz blue curaçao + ¼ oz cranberry juice (to fine-tune the purple tone)

• ¾ oz fresh lemon juice

• ¼–½ oz simple syrup (to taste)

• 1 oz white grape juice (optional, for added roundness and body)

• (Optional) 2 mg THC tincture or 10 mg CBD

• Garnish: blackberry or lavender sprig

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Instructions

1. Shake: Combine all ingredients in a cocktail shaker with ice.

2. Blend: Shake well until chilled and slightly frothy.

3. Strain: Fine strain into a chilled coupe glass.

4. Adjust: For a deeper purple hue, fine-tune color with a few drops of blue curaçao or cranberry juice.

5. Garnish: Add a fresh blackberry or a sprig of lavender for aroma and presentation.

A smooth, smoky classic with a subtle elevated twist.

Yields: 1 drink

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Ingredients

• 2 oz rye or bourbon

• ¼ oz demerara simple syrup (1:1 ratio)

• 2 dashes aromatic bitters

• (Optional) 1–2 mg THC tincture (neutral flavor) or CBD bitters

• Orange peel, for garnish

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Instructions

1. Mix: In a mixing glass, combine whiskey, demerara syrup, bitters, and (if desired) THC tincture or CBD bitters.

2. Stir: Add ice and stir gently for 15–20 seconds until chilled and well-diluted.

3. Serve: Strain over a large ice cube in a rocks glass.

4. Garnish: Express the oils from the orange peel over the drink, then drop the peel in for aroma and finish.

An elevated twist on New Orleans’ most iconic cocktail — rich, aromatic, and herbaceously smooth.

Yields: 1 drink

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Ingredients

• 2 oz rye whiskey (or split: 1½ oz rye + ½ oz cognac)

• ¼ oz demerara syrup or 1 sugar cube + a few drops of water

• 3 dashes Peychaud’s bitters

• Absinthe rinse (or atomized spritz)

• (Optional) 1 mg THC tincture or a dash of cannabis bitters

• Lemon peel, for garnish

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Instructions

1. Prep the Glass: Rinse a chilled rocks glass with absinthe, coating the interior. Discard or dump any excess.

2. Mix the Drink: In a mixing glass, combine rye whiskey, demerara syrup (or sugar), Peychaud’s bitters, and THC tincture or cannabis bitters (if using).

3. Stir: Add ice and stir until well-chilled and properly diluted.

4. Serve: Strain into the absinthe-rinsed glass without ice.

5. Finish: Express the lemon peel over the drink to release the oils, then discard or use as garnish.

A tropical-inspired escape tucked in Portland’s creative corridor, Hey Love merges vibrant flavor with wellness-driven innovation. Known for its brunch favorites, the restaurant features a CBD caramel drizzle that transforms simple cinnamon rolls into elevated comfort food.

With its lush interior, lively crowd, and focus on approachable wellness, Hey Love exemplifies how CBD can harmonize with mainstream dining — balancing relaxation, creativity, and community in every bite.

Founded as a plant-based dining concept, by CHLOE introduced a modern twist on vegan cuisine by infusing wellness into indulgence. Their signature CBD-infused desserts, including cookies and brownies, reflect a mindful yet playful approach to cannabis-inspired treats.

By CHLOE’s bright, youthful brand aesthetic aligns perfectly with the evolution of cannabis as lifestyle — chic, responsible, and flavor-forward.

The James NoMad hotel brought luxury hospitality into the CBD era with a room-service menu designed for modern travelers seeking calm and creativity. Offerings such as CBD-infused salads, meatballs, and ice-cream sundaes elevate relaxation to a fine-dining experience.

This sophisticated integration of CBD within a boutique hotel setting demonstrates how cannabis-adjacent cuisine can complement high-end wellness travel.

A pioneer in the fast-casual wellness category, Fresh & Co experimented with a limited-time CBD-infused menu featuring salad dressings, truffles, and coffee. Known for its emphasis on clean ingredients and sustainability, the brand used CBD to showcase how functional food trends and natural health can merge seamlessly.

Fresh & Co represents a bridge between everyday consumers and the growing wellness-infused dining movement.

Sunrize Café brings cannabis-inspired comfort to the Midwest. Offering breakfast, lunch, and dinner options, the restaurant’s menu includes CBD and Delta-8 infused edibles and drinks, setting it apart as one of the first mainstream establishments in its region to embrace cannabinoid-infused dining.

Its family-friendly atmosphere combined with cutting-edge wellness options positions Sunrize Café as a leader in accessible, community-driven CBD cuisine.

A trailblazer in cannabis hospitality, The Original Cannabis Café was the first licensed establishment in the U.S. to allow on-site cannabis consumption alongside farm-to-table cuisine. Guests can pair carefully curated dishes with their chosen cannabis products, creating a sensory dining experience unlike any other.

More than a restaurant, it’s a cultural landmark that bridges fine dining, advocacy, and the modern cannabis lifestyle — setting the global standard for future “cannabis cafés.”

Known for its coastal cuisine and raw-bar elegance, Salt & Barrel incorporates CBD-infused cocktailsinto its refined beverage program. These soothing yet sophisticated drinks align with the brand’s focus on balance — pairing fresh seafood with modern mixology.

For diners seeking relaxation without compromise, Salt & Barrel delivers a high-end experience that pairs serenity with style.We want to hear from you!

A beloved New York institution known for comfort food with a twist, Bubby’s brings a modern edge to its offerings through CBD-infused beverages and syrups. Guests can enhance brunch or coffee drinks with CBD sugar, adding a wellness-focused note to a familiar neighborhood classic.

By integrating CBD subtly yet stylishly, Bubby’s demonstrates how legacy restaurants can evolve with the wellness-cannabis trend while staying true to their roots.