As someone who has been in the cannabis industry for a decade, I’ve participated in my share of infused dinners. They’re fairly popular here in Massachusetts and other places around the country, often featuring specialty chefs who are experienced in infusing cannabis into various food ingredients.

But if we’re being honest, they’re really not my thing - while you can make some wonderful food with cannabis in it, I personally don’t need 3 whole courses all infused to get to where I want to go. Since 5mg or 10mg max is good for me, especially when I’m socializing, I don’t need to start with green butter, move on to an infused raspberry vinaigrette over nicoise salad, then have infused duck fat and finally a THC key lime pie. 

No, I prefer to drink my cannabis alongside dinner instead of inside my dinner for two reasons: 

1. You don’t need to worry about infusing your meal and how that impacts the delicate tastes of fine dining (or quick dining for that matter);

2. You know exactly how much THC you’re getting and can go from there.

So today I will provide some food pairing ideas based on our very own Cantrip flavors.

Appetizer: Blackberry Lavender Seltzer + Prosciutto & Asparagus Toasts

Spring has sprung up here in Massachusetts, although too slowly for my taste this year. Luckily I have the perfect snappy and tart beverage to go with my spring zest for life - Blackberry Lavender. This recipe was originally slated to be Blackberry Sage, but in the spirit of experimentation I tried several herbal recipes along with Blackberry and landed on Lavender as a tempestuous but pleasing combination with the blackberry flavor.

To me, Blackberry Lavender is a great aperitif ahead of a meal, and so today I’ll pair it with the appetizer section. In thinking about what might go best with this, I wanted something savory to pair with the sweet tartness of the Blackberry but compliments the lavender notes. This recipe featuring crispy prosciutto and asparagus mini toasts has just the right zip of crunch and savor and served alongside the Blackberry Lavender could really elevate a book club or just the next time your in-laws are over.

Crispy Prosciutto & Asparagus Mini Toasts

 

Light fare: Lemon Basil Seltzer + Peppered Gnocchi

As the spring thaw is underway, I’m already thinking about summer - and there’s no better Cantrip flavor to go along with my summers than the Lemon Basil seltzer. The tartness of the crystallized lemon combined with the earthy basil tones underneath make it a very refreshing sipper. I actually developed this recipe with two things in mind - first, I wanted to include flavors high in limonene and pinene (lemon and basil) which could temper and enhance the effects of the THC. Second, I worked a bar in the summer of 2014 I thought just made the most amazing basil infused vodka lemonade and I wanted that amazing summery freshness.

The highlight meal for me at that restaurant - a small restaurant at the Book Mill in Montague, Massachusetts - was a peppered, creamy gnocchi. A simple recipe, this gnocchi was special and made with pate choux instead of the traditional potato base - but it works just as well with store bought potato gnocchi.

Gnocchi Cacio e Pepe

 

Entree: Cantrip Cola + Chimichurri Skirt Steak

Cantrip Cola is a classic cola taste and made with real cane sugar. At 10MG, it’s a great sipper for our more experienced or regular consumers. For those with lower tolerances or simply less appetite for sugar, the resealable option is a great tool. You could even take one and split it into two for a lovely date night dinner; combined with a little bit of lime juice over ice you can call it a Cantrip Libre.

In considering something with which to pair our Cola, I want to bring something flavorful to the table that would pair well with the acidity of a Cola. Skirt steak with Chimichurri sauce is a favorite at my house; this Argentine recipe involves all the herbs coating a nicely medium rare skirt steak, charred on the grill. 

Skirt steak with Chimichurri Sauce

Dessert: Cantrip Root Beer Float

Lastly, I’ll add a recipe that is all our own because it has become so popular - the dessert course as a Root Beer Float.

Since the launch of our Orange Soda and Root Beer cans, floats have become very popular. Simply spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour Cantrip Root Beer into the glass, allowing the foam to rise and then recede before adding more root beer.

Serve with straws and spoons.