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