LUCY COLADA

By Peggie

Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think. After decarbing your cannabis and infusing your spirit, you can then use that liquor to make this rum and coconut milk cocktail.

Ingredients

• Garnish:
• 2 1⁄2 oz White or gold rum
• 1 oz Cannabis-infused coconut milk*
• 3 ⁄4 oz Pineapple juice
• 1 ⁄4 oz Lemon Juice
• 1 dash Angostura bitters
• Pineapple wedge
• Glass: Rocks or highball

Preparation

Step 1

Add the rum, cannabis-infused coconut milk, pineapple and lemon juice into a shaker and fill with ice.

Shake well and strain into a rocks filled with fresh ice.

Garnish with a pineapple wedge and serve.

OTHER INFORMATION
*Cannabis-infused coconut milk: After decarbing your cannabis, warm one 13.5-oz. can of coconut milk into a pan over low heat. Slowly stir 1 gram of cannabis into the coconut milk and let simmer for 45 minutes. Strain with a cheesecloth into a bowl or bottle.