This Cannabis-Infused Mocktail Fights Bloat—and Boosts Your Mood to Boot

Bartender Dave Whitton of DTLA’s Prank bar developed this yummy recipe for the new book ’The Art of Cooking with Cannabis’

When it comes to cannabis consumption, we’ve come a long way. Legalization has helped us graduate from surreptitiously smoking out of makeshift pipes carved from apples to nibbling on apple-flavored gourmet edibles we had delivered to our doorsteps. A lot of that has to do with changing attitudes and a fresh understanding of cannabis’ health benefits.

“I was frequently coming across articles highlighting the wellness properties of cannabis,” says food writer and cookbook developer Tracey Medeiros. “The Hemp Farming Act of 2018 reclassified hemp with less than 0.3 percent THC from a controlled substance to an ordinary agricultural product. This piqued my interest and caused me to begin researching the many culinary uses of cannabis.”

In the her new book The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America (out May 25 from Skyhorse Publishing), Medeiros compiles recipes, from snacks to desserts to dinners, developed by chefs across the country. Here in L.A., Dave Whitton of DTLA’s Prank Bar submitted a recipe for a mocktail that tastes good, fights bloating and inflammation—and boosts your mood, thanks to the inclusion of cannabis terpenes. Check out the recipe below.

Anti-Inflammatory Cocktail by Dave Whitton, Prank Bar

Makes 1 drink

Dave Whitton: The anti-inflammatory mocktail is a delicious drink of refreshment. Each ingredient was carefully selected not only for its flavor but to combat everyone’s hated nemesis…bloating. The pineapple juice is a diuretic, and the ginger root, cayenne, and bitters help with your metabolism, digestion, and stomach issues. The terpenes help to boost mood and energy and to reduce inflammation.

2 ounces fresh pineapple juice

3/4 ounce simple ginger syrup (recipe below)

3/4 ounce fresh lemon juice

2 drops limonene terpenes

2 dashes ANGOSTURA aromatic bitters

6 ounces sparkling water, or to taste

Cayenne pepper

Lemon slice, for garnish, optional

Combine the pineapple juice, ginger syrup, lemon juice, terpenes, and bitters in a shaker three-quarters filled with ice. Vigorously shake for about 30 seconds. Strain into a Collins glass. Top with sparkling water and garnish with a pinch of cayenne pepper and lemon slice. Serve at once.

Simple Ginger Syrup

Makes 2 cups

2 cups water

1 cup raw organic sugar

4-inch piece fresh ginger, cut crosswise into thin coins

Bring the water, sugar, and ginger to a boil in a medium saucepan over medium heat, stirring occasionally until the sugar has dissolved. Remove from heat, and allow the ginger to steep for 40 minutes. Strain the syrup through a fine-mesh strainer, into a clean airtight container, discarding or composting the solids. Refrigerate for up to 7 days.

Excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, April 2021).  

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