Thai-Spiced Ginger Beer CANNABIS COCKTAILS, MOCKTAILS, AND TONICS It’s tough to improve on small-batch, cane sugar–based ginger beer, but I’ve discovered that it’s do- able. Hence, my Thai-Spiced Ginger Beer, which doctors up quality ginger beer with chilled spearmint tea—great for the digestion—and a portion of organic root liqueur. (Years ago, apothecaries would have prescribed root teas to quiet a colicky child, to treat a fever, or even to relax a contusion caused by a kick from a cow or horse. These days, artisan distillers are turning these teas into delicious liqueurs.) Seal the deal with an ounce of medicated raw honey syrup made with hybrid cannabis strain Tangie. It’s crisp, earthy, and gingery, and it’s more than a match for the unusual aromatics in the root tea liqueur. INGREDIENTS • LEMON ZEST ICE (SIMPLY FREEZE FRESHLY GRATED LEMON ZEST INTO HOMEMADE ICE CUBES) • 1 BOTTLE (6 OUNCES, OR 175 ML) OF CANE SUGAR–BASED, NONALCOHOLIC GINGER BEER • 1 OUNCE (30 ML) ORGANIC ROOT TEA LIQUEUR • 2 OUNCES (60 ML) SPEARMINT TEA, BREWED, THEN COOLED • 1 OUNCE (15 ML) MEDICATED RICH SIMPLE SYRUP (SEE PAGE 43), MADE WITH RAW HONEY • 2 DROPS JAMAICAN JERK BITTERS FROM THE BITTER END • CANNABIS FLOWER OR SPRIG OF THAI BASIL, FOR GARNISH Fill a Collins glass with the lemon zest ice cubes. Pour in the ginger beer, then add the root tea liqueur. Add the iced spearmint tea, then the Medicated Rich Simple Syrup. Stir gently. Finish with two drops of the jerk bitters. Garnish with either a cannabis flower or a sprig of Thai basil. Serve with a couple long straws. Sip slowly, and wait at least an hour before you pour yourself another. Credit: c/o Fair Winds Press, an imprint of The Quarto Group © Hundred-to-One LLC 2017. All rights reserved.