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.
Method
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.
