Food & Beverage
Photo by Eva Kolenko
Fire and Ice Cocktail
- ½ ounce sous weed agave nectar, recipe follows
- 1 ounce Ancho Reyes Verde Chile liqueur
- 2 ounces mezcal
- 1 lime, juiced
- 2 raw cannabis leaves, plus extra for garnishing
- 5 ice cubes
- ½ serrano pepper, to garnish
Combine agave nectar, mescal, Ancho Reyes Verde, lime juice, cannabis leaves and ice cubes in a blender. Process until smooth. Serve in a chilled glass with a serrano pepper and cannabis leaf. Makes 1 serving.
Recipe by Monica Lo of Sousweed.com