Halloween is the perfect low-maintenance holiday. You don’t have any big meals to cook or presents to buy. It’s all about dressing up in fun costumes and hosting friends for scary movies, pumpkin carving and socializing. If you’re hosting or attending a Halloween shindig this year, mix up some festive cannabis-infused cocktails to take the party to the next level. We’ve included a few fun recipes we snagged online that you can make with or without alcohol.
When adding a cannabis tincture to your cocktail, you’ll want to be aware that tinctures are typically very potent, so it’s best to use an eyedropper to ensure small, precise doses especially if you’re using one that’s THC-dominant. If you aren’t familiar with cannabis tinctures, be sure to start low and go slow—a good rule of thumb is one drop per glass. Remember, you can always opt for a CBD tincture if you want to avoid psychoactive effects. RELATED: VEGETABLE GLYCERIN TINCTURE: RECIPE
Check out our round-up of three spooky cocktails that we’re betting will make you the hit of the party.
- 4 cups Concord grape juice
- 750 ml sparkling white wine or apple cider
- 1/2 cup lime juice
- 1 pint raspberry sorbet
- 8 to 10 drops cannabis tincture Yields 8
Combine all liquids, including the cannabis tincture, into a pitcher and mix together. Place one scoop of raspberry sorbet into each glass and fill each glass with contents from the pitcher.
Source: Martha Stewart
For the syrup (yields 8):
- 1/2 cup light agave syrup
- 1/2 cup grated red beet
- 1/2 cup pomegranate juice For the cocktail (yields 1):
- 1/2 oz fresh lime juice
- 1 oz fresh grapefruit juice
- 2 oz vodka (optional)
- 1 to 2 drop(s) cannabis tincture
Combine pomegranate juice, agave syrup and beet in a saucepan and bring to a boil. Strain and then bring to a boil again. Cook this mixture on medium-high heat for about 5 minutes, or until the syrup is reduced to 3/4 cup. This recipe makes about 8 servings, so you can store it in the fridge to be used for up to one month. Pour vodka (if using), cannabis tincture and juices into a cocktail shaker. Shake thoroughly, pour over ice and add syrup to taste. Source: Martha Stewart
- 2 cans peeled & pitted lychees in heavy syrup
- 1 pint fresh blueberries
- 1 bottle (60 ounces) 100% cranberry juice
- 1/2 cup granulated sugar
- 4 cups orange juice
- 3 cups ginger ale
- 1 1/2 cups vodka (optional)
- 12 to 16 drops cannabis tincture
- Dry ice (optional)
Drain the lychees, keeping the syrup from one can for later use. Stuff each lychee with a fresh blueberry to create the “eyeballs.” Store these in the fridge until you're ready to serve up the finished product.
Combine 1 cup of cranberry juice with a 1/2 cup granulated sugar in a saucepan; simmer and whisk until all sugar is dissolved, then remove from heat.
In a large container (punchbowl, pitcher, drink dispenser), combine the reserved lychee syrup; the cranberry and sugar mixture; the rest of the bottle of cranberry juice; orange juice; ginger ale; vodka (if using) and cannabis tincture. Pour the cocktail over a square of dry ice for the spooky smoke effect and add 6 to 8 “eyeballs” in each glass.
Source: Dixie Crystals
With these recipes, you’ll be the MVP of any Halloween party. Just be sure to let guests know these cocktails are infused before they indulge. If you try one or all of these recipes, let us know how they turned out in the comments.
Main photo credit: Michael Wurm Jr. for Shari's Berries