Cannabis Cocktails

DIY recipes

Midnight Oil VIEW

Morning Drink

Wake, bake, and sip.

  1. In a mixing glass add rum, cold brew, coffee liqueur, cannabis syrup and add ice and shake.
  2. Strain into a chilled martini glass
  3. Add milk and Frangelico in dirty mixing glass and dry shake vigorously
  4. Pour milk foam on top of coffee cocktail
  5. Garnish with coffee grinds
  • 1.5 oz Sailor Jerry Spiced Rum
  • 1.5 oz Stumptown Cold Brew Coffee
  • 0.75 oz House Spirits Coffee Liqueur
  • 1/2 dropper (2.5mg THC) Ethos Indica Beverage Tincture
  • 1.5 oz whole milk
  • Splash of Frangelico

Greenhead’s Old-Fashioned VIEW

Evening Sipper

The best drink to have after 7 PM.


Four Roses Bacon Fat Infused Bourbon

  1. 750mL Four Roses Bourbon
  2. 1.5oz Bacon Fat

Warm the bacon fat in a small saucepan over low heat, stirring continually unitll the fat melts. Pour the fat and bourbon into a nonreactive container and stir. Cover and let stand at room temperature for 4-6 hours, then freeze the mixture for 3 hours. Remove solid fat with a spoon, then strain the bourbon through a cheesecloth and bottle.

Greenhead’s Old-Fashioned

  1. Shake with ice and strain into chilled coupe
  2. No garnish
  • 2 oz Four Roses fat-infused bourbon
  • 0.25 oz Grade B Maple Syrup
  • 2 dashes Angstura Bitters
  • 1/2 dropper (2.5mg THC) Ethos Indica Beverage Tincture

The Couve VIEW

Vancouver's Own Bev

A beverage honoring the 'Couve.

  1. Build in copper mug or highball over ice, top with ginger beer (preferably Rachel’s Ginger Beer)
  2. Stir and garnish with candied ginger and lime wedge
  • 2 oz Vodka
  • 1 dropper (5mg THC) Ethos Sativa Beverage Tincture
  • 0.75 oz Fresh Lime Juice
  • Ginger Beer

Home Stretch VIEW

Summer Bevy

The perfect drink to wind down on a warm summer night.

  1. In a mixing glass muddle cucumber and mint with St. Germain and simple syrup.
  2. Add Gin and Lime Juice. Double strain into a chilled cocktail coupe
  3. Garnish with three wafer thin slice of English cucumber
  • 2 oz Hendrinks Gin
  • 1 oz St Germain Elderflower Liquor
  • 6 chunks of peeled english cucumber
  • 10-12 fresh spearmint leaves
  • 1 oz fresh squeezed lime juice
  • 1 dropper Ethos Extracts CBD water tincture

Cannabis Treats

Snacks to Desserts

Goodship Pot Chocolate Fondue VIEW


This recipe is designed to serve 4, at about 5 mg per person, but you can adjust the amounts of Goodship pot chocolate versus regular chocolate to create more servings or a stronger fondue.


Heat 1/2 cup milk and chocolate in microwave or double boiler over very low heat stirring frequently.  If the mixture is too thick or looks curdled, add more milk and stir until smooth.  When all the chocolate is melted, add in the butter, Grand Marnier and vanilla, and stir to fully incorporate.

The list of scrumptious and creative items to dip in warm melted pot chocolate… there’s no end in sight. Our craving started with fresh fruit. We bought some strawberries, blueberries, raspberries, grapes, bananas and a pineapple, then chopped them up and created fresh fruit skewers for round one. These turn out beautiful and are a fabulous, easy start to a dinner party or fall bbq. Seahawks party, anyone?

Then we played with things like candied ginger and vanilla waffle cookies. We also decided to blow some minds by crushing up Goodship Snickerdoodle cookies and sprinkling those on some of the chocolate-dipped items. Delectable, I tell you.

To finish our desert with more desert, we decided we couldn’t complete our pot-chocolate-dipping spectacular without some classic strawberries and marshmallows. We threw pretzels into this mix for some extra salty crunch.

We’ll leave you with some final words of wisdom. Try this warm chocolate over your favorite ice cream, or use it to sweeten your morning coffee. And then get creative. Enjoy!

  • 2 Goodship Deep Dark Chocolate bars (20 mg total, 5 mg per person)
  • 9 oz chocolate
  • 1/2-3/4 cup milk
  • 2 table spoons butter
  • 1 tablespoon Grand Marnier
  • 1 tablespoon vanilla

Goodship Deep Dark Chocolate Cheesecake VIEW

Made for Leafly

This recipe is designed to serve 12 people. When you slice your cheesecake into 12 even slices, you can be confident that each serving contains 10mg of THC, meaning you can easily climb directly to your preferred “cruising altitude” with confidence. All aboard!



  1. Preheat oven to 350°F.
  2. Butter 9-inch-diameter springform pan with 3-inch-high sides.
  3. Blend cookies in food processor until finely ground; blend in sugar and cinnamon.
  4. Add melted butter and process until well blended.
  5. Press crumbs evenly onto bottom (not sides) of prepared pan.
  6. Bake just until set, about 5 minutes.
  7. Cool while preparing filling. Maintain oven temperature.


  1. Stir ALL chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
  2. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
  3. Blend cream cheese, salt, sugar, and cocoa powder in food processor until smooth.
  4. Blend in eggs one at a time.
  5. Mix in lukewarm chocolate.
  6. Pour filling over crust; smooth top.
  7. Bake until center is just set and just appears dry, about 1 hour.
  8. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

TOPPING (can be made three days ahead; simply cover with foil and keep refrigerated)

  1. Release pan sides. Transfer cheesecake to platter.
  2. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.
  3. Pour over center of cheesecake, spreading directly to the edge and allowing topping to slowly drip down all sides of the cheesecake evenly.
  4. Chill until topping is set, about 1 hour.


  • 24 chocolate wafer cookies (from one 9-ounce package)
  • 1 tablespoon sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tsp cinnamon


  • 3.7-ounce bittersweet chocolate, chopped (shoot for 70%)
  • 12 each or (6 oz) or for coffee flavor (your choice)
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs


  • 3/4 cup whipping cream
  • 6 ounces bittersweet chocolate, chopped (shoot for 70%)
  • 1 tablespoon sugar