Blueberry Cannabis Mule
As cannabis prohibitions lift, our taste for the plant becomes more sophisticated. What better way to celebrate this evolution than with a cannabis-infused version of the Moscow Mule, a drink that’s evolved from mid-century outlier to modern favourite.
According to cocktail legend, the Moscow Mule was invented in the 1940s, when a vodka seller and a ginger beer purveyor met in a bar and bonded over a shared problem: neither could find a market for their products. So they teemed up with yet another down-on-his-luck salesman, poured their products into the third man’s copper mugs, and voila: the Moscow Mule was born.
We can’t tell you if that origin story is true or not, but we do know this: our version of the now-classic cocktail contains an ingredient that, like vodka and ginger beer in the 1940s, hasn’t been completely embraced by the general public, but which is sure to grow in popularity – cannabis. Infuse it into a homemade simple syrup, to create a lovely base for buzzy, non-alcoholic cocktails.
This recipe may produce extra simple syrup. If you find yourself with more than you need, store the remainder in a sealed container in the refrigerator for up to two weeks, and use it in your favourite grownup drinks.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
¼ cup water
¼ cup cannabis honey
¼ cup fresh blueberries
½ lime, juiced
To make infused simple syrup: combine water and infused honey in a small pot and simmer until dissolved. Add fresh ginger slices for more flavour.
Muddle fresh blueberries with lime juice and 1 tbsp infused syrup (use more or less depending on desired potency).
Transfer to a copper glass (optional) and fill with ice.
Top with ginger beer and garnish with a lime wheel.