If you’re hosting or attending a spooky shindig this year, mix up some cannabis-infused Halloween cocktails to take the party to the next level.
Halloween is the perfect low-maintenance holiday. You don’t have any big meals to cook or presents to buy, and if you want to turn the lights off and pretend it isn’t happening, that’s cool too. But All Hallow’s Eve can be super fun if you’re into it (costumes! themed food! jumpscares!), and these three cannabis-infused Halloween cocktails can up the ante on your evening. We’ve included a few fun recipes we snagged online that you can make with or without alcohol.
Using a Tincture in Your Cannabis-Infused Halloween Cocktails
When adding a cannabis tincture to your cocktail, you’ll need 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 a product that’s THC-dominant. If you aren’t familiar with cannabis tinctures, be sure to start low and go slow; it’s best to start with 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 cannabis-infused Halloween cocktails that will make you the hit of the party.
You can make these virgin with just juice, soft cider, sorbet and lime; alcoholic, by swapping the cider for prosecco; or infused (without or without alcohol) by adding tincture.
- 4 cups Concord grape juice
- 750 ml sparkling white wine (optional) or apple cider
- 1/2 cup lime juice
- 1 pint raspberry sorbet
- 8 to 10 drops cannabis tincture
Combine all liquids, including the cannabis tincture, into a pitcher and mix together. Place one scoop of raspberry sorbet into each of 8 glasses and fill with contents from the pitcher.
Source: Martha Stewart
Vampire Vodka Cocktail
Garnish with any number of spooky things from gummy fangs or eyeballs to seasonal stir sticks.
For the syrup (yields 8)
- 1/2 cup light agave syrup
- 1/2 cup grated red beet
- 1/2 cup pomegranate juiceFor 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
Sparkling Cranberry Orange Eyeball Punch
Nothing says Halloween like a punchbowl full of eyeballs. Don’t skip out on the dry ice if you’re really trying to create an atmosphere.
- 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