How to prepare cannabis beverages at home, a guide

Many years ago, when I first drank a commercial cannabis-infused beverage, it made a lot of claims: it was an alcohol substitute that was fast-acting, consistent, and dosed in a controlled manner. You would concur that these lofty marketing promises were not kept if you were also a member of this initial cohort of marijuana-drinking test subjects.

Sure, if the recipe had been correctly combined, the liquid carrier may have resulted in a quicker onset, and I might have been more willing to put down a beer if I could have anticipated a steady buzz. However, I frequently found myself with a mouth covered with oil splatters and debris, which didn’t really make me feel anything.

Thankfully, legalisation and technical advancement have made it simple to add your preferred cannabinoids to everything these days, from seltzer water to coffee to fake beer.

Canna drinks have a wide range of alternatives, but they must adhere to state laws. Many companies limit the maximum amount per can or bottle to 10 mg and frequently lower to prevent consumers from feeling overdosed. After all, the high from a drink, food, or cigarette differs substantially.

But what if you want a drink with a certain strain or tastes that aren’t yet available? To better control the experience they wish to have, many people still manufacture edibles at home. We consulted the experts on two different approaches because a cannabis drink shouldn’t be any different.

Making cannabis simple syrup: a recipe

You might wish to have a different kind of cocktail experience after a pandemic that caused an upsurge in domestic drinking across the US or you might have a soiree to organise.

Since 2017, Jamie Evans, commonly known as the Herb Somm, has investigated how cannabis, wine, and fine dining interact. Before realising the similarities between marijuana and wine pairings and profile evaluation, Evans spent years working in the wine industry. She has even introduced her own alcohol-free cannabis wine, Herbacée.

We can approach cannabis from a gourmet standpoint, thinking about flavours, scents, and how you can combine it into a meal, she told Leafly. “As I started learning about cannabis, I started recognising that there are so many similarities,” she said. You frequently see these commercial beverages without any choice. It provides for your needs at home.”

By far Evans’ preferred technique is infusing common alcoholic beverages like bitters and simple syrup with cannabis flower, which she advises doing yourself. This not only mixes into the majority of beverages without causing texture or flavour issues, but it also offers you, the novice mixologist, the ability to create a drink that suits your tastes. Anybody up for a mimosa-infused mimosa?

Bitters, simple syrup, and other ingredients that are often used to make a cocktail can be infused into a drink quite easily. It requires a lot of trial and error,” she remarked. But don’t worry, it becomes easy once you know the tricks.

It’s simple to include a cannabis beverage produced professionally into a tried-and-true recipe, but your state might not have a market for them. You can control how much of your drink you get by adding a tincture dose or a dried cannabis isolate, although the mixture may alter the drink’s flavour and texture. Additionally, the entourage effect is not present with isolates. If you decide to go this route, Evans suggests smoothies or other drinks that can be blended or shaken.

Recipe for cannabis-infused simple syrup

This recipe can be changed to suit your tastes by using other components. For starters, Evans advises choosing mid-grade cannabis flower so you won’t have to pay $60 an eighth in case there is a culinary mishap. These infusions may continue for several months. This is an adaptation of a Jamie Evans dish.

around 15 to 16 ounces of yield (465 to 480 ml)

Target Dose per ounce: 16 mg CBD and 4 mg THC (using a flower infusion)


electronic scale


weighing cups

spoons for measuring

tiny saucepan


One sterilised 16-ounce (480 ml) Mason jar


filter with fine mesh


3 grammes of your preferred decarboxylated flower

Water, two cups (480 ml)

340 g (1 cup) of honey

15 ml of food-grade vegetable glycerin in 1 tbsp


First: Prepare

3 grammes of decarboxylated flower should be weighed. Your flower must be decarboxylated in order for the THC and other cannabinoids to become active and produce the desired euphoric effects. Place aside.

Boil liquids in step two.

In a little saucepan, combine the water and honey. Stirring while bringing to a gentle boil will cause the honey to dissolve into the water.

Step 3: Combination

Add the decarboxylated cannabis and lower the heat to around 160°F to 180°F (71°C to 82°C).

Fourth step: inject the marijuana

50 minutes of low-heat simmering with intermittent stirring. Vegetable glycerin will provide the CBD and THC something to attach to as the heat is reduced after adding it. For ten minutes, keep heating and stirring. Get rid of the heat.

  1. Strain and begin blending!

Through a cheesecloth put in a fine-mesh strainer, pour the infused simple syrup into a 16-ounce (480-ml) mason jar. This will remove the sediments. Cool down. You can now incorporate this syrup into any drink or mocktail of your choosing.

It seems easy enough (wink, wink), doesn’t it? Evans also provides Leafly with two recipes for summertime libations from her book, which are shown below. Some people might not want to mix alcohol and cannabis, but one of these can simply be produced as a mocktail. Evans explains that the general idea is to “start low and progress gently” while using alcohol.

How to create a marijuana emulsion

Oil and water don’t mix, at least not without the help of science, is one of the first lessons you learn in high school chemistry. An emulsion is a mixture of water and oil that is linked together by an emulsifier in order to stabilise the mixture. There are no eggs in these drinks, despite the fact that soy lecithin, eggs, and mustard are among common emulsifiers.

Despite how difficult it may appear, anyone with the appropriate tools, perseverance, and a good dose of curiosity can manufacture an emulsion at home, according to Dr. Harold Han, President and Chief Science Officer of the Bay Area-based emulsion infusion business Vertosa. It took him until he was 30 years old to try cannabis, but once he did, his perspective immediately changed. Han, who has a PhD in emulsion chemistry, worked to establish Vertosa to make cannabis more accessible to consumers and to enable them appreciate it without falling victim to persistent stigma and fearmongering.

“As a consumer, you can definitely manufacture a homebrew or home emulsion that you can put into your beer or coffee if you have some interest in chemistry or a background in it, as well as some equipment and emulsifiers. It’s fun, so I actually advise folks to give it a shot, said Han.

The emulsion method is one of the easiest ways to add a controlled amount of cannabis to your preferred water-based beverage, but it does need some investment and experience.

Recipe for cannabis emulsion

ingredients and tools

a quick mixer

emulsifier of food-grade (like sodium citrate)

tincture made of cannabis oil



Han claims that making an emulsion really is as simple as combining water, oil, and the emulsifier; adding the mixture to a high-speed mixer or sonicator; and mixing until the desired consistency is achieved. Different emulsifiers will call for different amounts in your emulsion.

You may need to re-mix this highly perishable substance between usage since it can separate. Additionally, it might not go well with the beverage of your choice, but discovering that is half the pleasure.

Cannabis beverage recipe for a sour melon margarita.

In her most recent book, Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home, Jamie Evans, The Herb Somm, provides a recipe (published by Fair Winds Press of Quarto Publishing Group)

Produce: 1 drink


a food processor or blender

filter with fine mesh

One sterilised 8-ounce (240 ml) Mason jar


orange juicer

an antique glass

Tin shaker


Hawthorne sieve


Grapefruit Juice

1/2 a small watermelon without seeds

Rim in chilli salt

9 g or 1 tablespoon) of salt

1/4 teaspoon of either regular or ancho chilli powder

1 wedge of lime

Margarita with Spicy Melon

Juice from 3 ounces (89 ml) of watermelon, pulp removed

Lime juice, freshly squeezed, 1 1/4 ounce (38 ml).

15 millilitres (0.5 oz) of infused rich simple syrup (page 89 in Cannabis Drinks book, or use the recipe above)

1/2 ounce (15 ml) of blanco tequila

15 ml or half an ounce of mezcal

One-half teaspoon Aperol

Sliced circles of one jalapeo pepper (set 1 slice aside for garnish)


Rounds of lime or jalapeno for garnish


First, make the watermelon juice.

Put the watermelon flesh in a blender or food processor, and pulse until the pieces are smooth, about a minute.

become juice.

2nd step: strain

Over an 8-ounce (240 ml) Mason jar, separate the pulp from the juice using a fine-mesh strainer. Remove the pulp, then reserve the jar.

Step 3: The rim of chilli

In a small saucer, mix the salt and chilli powder. After adding a lime wedge to the glass’ rim, dip it into the salty solution. This works well as well if you have Tajn on hand.

Step 4: Compile everything.

Include the jalapenos and 3 ounces (90 ml) of watermelon juice in the shaker tin along with the other ingredients.

Five: Shake

Shake for 25 seconds after adding ice and covering.

6th step: Pour

Into an old-fashioned glass with new ice, fine strain. Add a lime wheel or jalapeo rounds as a garnish.

Recipe for a cannabis beverage with ginger.

In her most recent book, Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home, Jamie Evans, The Herb Somm, provides a recipe (published by Fair Winds Press of Quarto Publishing Group)

Produce: 1 serving

Target Dose: 8 mg CBD and 2 mg THC per beverage (prepared with Infused Ginger Simple Syrup; recipe in book), or your own dosage (using a commercially made CBD or THC tincture of your choice, see note below)



Tin shaker

filter with fine mesh

Glass, Collins

Pub spoon

Useful straw


1 piece of fresh ginger, peeled and sliced, measuring 1 inch (2.5 cm).

Juice from freshly crushed apples, 2 ounces (60 ml).

Juice from freshly-pressed carrots, 4 ounces (118 ml).

45 ml of fresh lemon juice, or 1 12 ounces.

Ginger simple syrup infused with 12 ounce (15 ml) (find the recipe in the book)


A ginger beer splash (Q recommended, see note)

Green carrots, edible flowers, and a lemon slice as a garnish


Step 1:

In a shaker tin, muddle the ginger and apple juice together. To get the most flavour from the ginger, thoroughly muddle.

Step 2:

Add the ice, carrot juice, lemon juice, and simple syrup with ginger infusion. When very cold, cover and shake for 15 seconds.

Step 3:

Over a Collins glass filled three-quarters with fresh ice, strain the mixture to separate the liquids from the particles using a fine-mesh strainer. Garnish with a sprig of carrot greens, edible flowers, and a slice of lemon before adding a splash of ginger beer on top and stirring it well with a bar spoon.


Leave a comment

Your email address will not be published. Required fields are marked *