Soon after recreational cannabis became legal in California, I came across Kikoko, a company producing cannabis infused teas. I learned about Kikoko from Oprah magazine–it’s no joke, mary jane has gone mainstream! And no question, Kikoko markets its products to the Oprah moms (and dads) out there . . . middle aged folks who are looking to explore low-dose edibles, especially products with high concentrations of CBD, the cannabinoid that helps relieve pain, inflammation, and anxiety, but which does not have an intoxicating “high” effect.

So on this Mother’s Day I’m posting a cocktail recipe that uses one of the Kikoko teas. My recipe is based one of Kikoko’s, which they named in honor of mothers everywhere–“The Madre.” But I didn’t have all the ingredients on hand to make their drink, so I improvised an alternative, and I gave mine a name meaningful to my mom and me–“Maime”–an Irish Gaelic version of “Mom.”

This cocktail uses Kikoko’s Sympa-Tea, which is a high-CBD/low-THC cannabis infused tea containing all organic ingredients. The tea includes ginger (helps digestion), turmeric (decreases inflammation), orange peel (helps digestion), black pepper (eases muscle strain), star anise (antibacterial and antioxidant properties), cinnamon (eases pain), and licorice root (balances adrenals). Sympa-Tea has 3 mg of THC (which is barely above the level at which most people feel any sort of “high”) and 20 mg of CBD.

Maime calls for an infusion of fresh herbs in the steeping water for the tea, along with some citrus juice, honey, and a small splash of apple cider vinegar to brighten the flavor.

My thoughts on this cocktail? I’ll confess, ginger and turmeric and pepper aren’t my favorite flavors, but I know that these ingredients have legitimate medicinal properties, so I should learn to like them. This cocktail mellows out the harsh edges of these spices with just enough honey and lemon, and when served over ice, makes for a refreshing drink. So I’ll call this one a keeper!

Maime

• One sachet Kikoko Sympa-Tea
• 8 oz water
• One sprig fresh thyme
• One sprig fresh rosemary
• One spring fresh mint
• Two strips lemon zest
• One tsp honey
• One tsp unfiltered apple cider vinegar
• One tbl lemon juice
• Mint spring, lemon wedge for garnish

Place tea sachet, thyme, rosemary, one mint sprig, lemon zest, and honey in a heat-proof container. Bring water to boil, and pour over tea and herbs; steep for five minutes. Remove tea sachet, herbs, and lemon zest, and chill the tea. Fill high-ball glass with ice, and add chilled tea. Stir in apple cider vinegar and lemon juice; garnish with mint spring and lemon wedge.

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