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This free educational cannabis-aware hosting companion pairs ordinary food flavors with uninfused, alcohol-free drinks; there are no infused recipes. Pairing means taste alongside food, never a promise to change impairment or health. Inform guests in advance, label every drink uninfused, and keep the kitchen and designated driver sober. Do not mix alcohol with cannabis. Any household cannabis stays locked in labeled original packaging away from children, pets, and food service. For suspected human poisoning in the United States, call Poison Control at 1-800-222-1222; call 911 for an emergency. Recipes are original development editions, not kitchen-tested. Clean glasses support clear choices.
Original development edition; recipes have not been kitchen-tested and no nutrition analysis is claimed. Prep times are active work; cooling, chilling, steeping rests, and freezing may require additional time as directed.
These are original development recipes, not kitchen-tested; no nutrition figures are claimed. Use pasteurized milk and juice. For guests at higher risk of foodborne illness, choose pasteurized juice instead of freshly squeezed juice. Wash produce under running water. Frozen fruit is not made safe by freezing: use ready-to-eat fruit, or cook it as its package directs and chill before blending. Refrigerate prepared drinks at 40°F or below within two hours, and use within one to two days.
Free educational companion; no cannabis goods are offered.
Use standard US cups and spoons unless a weight is given. Oven temperatures are Fahrenheit. One tablespoon equals 3 teaspoons; one US cup is 16 tablespoons.
Kitchen techniques
Keep the kitchen and transport sober
Assign a sober kitchen lead for knives and appliances, and arrange a designated driver who uses neither alcohol nor cannabis. Anyone who uses cannabis must not drive. Keep gatherings alcohol-free; do not mix alcohol with cannabis. Confirm rides before guests arrive, rather than relying on coffee, food, or elapsed time.
Inform guests and protect the table
Tell guests this is a cannabis-aware hosting companion with no infused recipes. Label each dish or drink uninfused and list allergens. If cannabis products exist in the household, keep them locked in labeled original packaging, out of sight and reach of children and pets, away from food preparation and service.
Know the emergency contact
For suspected cannabis poisoning in the United States, call Poison Control at 1-800-222-1222 promptly. Call 911 for an emergency, including trouble breathing, collapse, or inability to wake. Keep packaging for responders without exposing it on the food table. For a pet exposure, contact a veterinarian or animal poison service promptly.
Roasted Orange Sparkling Pairing
2 drinks · Prep 12 min · Cook 12 min
Ingredients
- 1 medium orange, washed and cut into 6 wedges
- 2 teaspoons brown sugar
- 1 tablespoon pasteurized lemon juice
- 1/2 cup cold water
- 1 cup chilled sparkling water
- 1 cup ice
Method
- Heat oven to 425°F. Put orange wedges on a lined tray, sprinkle cut surfaces with brown sugar, and roast for 12 minutes until lightly colored.
- Cool promptly. Squeeze the cooked wedges through a sieve into a jug, discarding peels and seeds; stir in lemon juice and cold water.
- Divide ice and orange base between two glasses, top each with 1/2 cup sparkling water, and fold once. Label uninfused and alcohol-free; serve immediately alongside ordinary food.
Kitchen note: Pairs by flavor with uninfused roasted potatoes or chicken; it is not intended to alter cannabis-related impairment.
Substitution: Replace roasted orange with 1/2 cup pasteurized orange juice, omitting the roasting and brown sugar.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Toasted Cumin Tomato Cooler
2 drinks · Prep 12 min · Cook 2 min
Ingredients
- 1 1/2 cups pasteurized tomato juice
- 1/4 teaspoon cumin seeds
- 1 tablespoon pasteurized lemon juice
- 1/4 cup cold water
- 1/8 teaspoon fine salt
- 1 cup ice
Method
- Toast cumin seeds in a dry small skillet over medium-low heat for 1–2 minutes, shaking until fragrant; do not let them burn.
- Cool seeds briefly and crush with a mortar or the back of a spoon. Whisk into tomato juice with lemon juice, water, and salt; strain if preferred.
- Divide ice and savory cooler between two glasses. Stir thoroughly, label uninfused and alcohol-free, and serve with spoons for remixing any settled cumin.
Kitchen note: Pairs by flavor with the uninfused black bean quesadilla or corn salad; use no alcohol-based seasoning.
Substitution: Replace cumin seeds with 1/8 teaspoon ground cumin and omit toasting.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Pear Lemon Plain Rooibos
2 glasses · Prep 10 min · Cook 6 min
Ingredients
- 2 plain rooibos tea bags
- 1 cup just-boiled water
- 3/4 cup pasteurized pear nectar
- 1 tablespoon pasteurized lemon juice
- 1/4 cup cold water
- 1 cup ice
Method
- Steep plain rooibos tea bags in just-boiled water for 6 minutes, then remove them and cool tea promptly in a shallow container.
- Refrigerate tea until cold, then stir in pear nectar, lemon juice, and cold water. Check that the tea blend contains only the ingredients you intend to serve.
- Divide ice between two glasses and pour evenly. Label uninfused and alcohol-free; stir the base between pours because pear pulp can settle.
Kitchen note: Pairs by flavor with the uninfused apple oat crisp; plain rooibos contains no tea-leaf caffeine.
Substitution: Use pasteurized apple juice instead of pear nectar for a lighter fruit note.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Baked Apple Cinnamon Sipper
2 mugs · Prep 15 min · Cook 20 min
Ingredients
- 1 medium apple, cored and diced
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup pasteurized apple juice
- 1 tablespoon pasteurized lemon juice
Method
- Heat oven to 400°F. Combine washed diced apple, maple syrup, cinnamon, and water in a small ovenproof dish and bake for 20 minutes, until tender.
- Mash the cooked apple, then strain its juices through a fine sieve into a saucepan; reserve softened apple for another uninfused food dish.
- Add apple juice and lemon juice and warm gently until steaming. Divide into two mugs and cool to a comfortable sipping temperature. Label uninfused and alcohol-free.
Kitchen note: Pairs by flavor with uninfused roasted chickpeas or oat squares; this is an ordinary warm fruit drink.
Substitution: Replace fresh apple with 1/2 cup unsweetened applesauce, heating with syrup, spice, and water for 5 minutes.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Minted Cucumber Lime Water
2 drinks · Prep 10 min · Cook 0 min
Ingredients
- 3/4 cup peeled cucumber cubes
- 6 fresh mint leaves, washed
- 1 tablespoon pasteurized lime juice
- 1 1/2 cups cold water
- 1 cup ice
Method
- Blend washed peeled cucumber, four mint leaves, lime juice, and cold water for 30 seconds, until cucumber breaks down completely.
- Strain through a fine sieve into a clean jug, pressing gently with a spoon. Refrigerate the base if it will not be poured immediately.
- Divide ice and cucumber water between two glasses. Tear one remaining mint leaf over each and label uninfused and alcohol-free. Serve promptly with a clean spoon for any settled pulp.
Kitchen note: Pairs by flavor with uninfused white bean dip or feta cups; it offers no claim about reducing impairment.
Substitution: Replace mint with 1 tablespoon washed dill fronds for a savory herb note.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Pomegranate Orange Still Pairing
2 drinks · Prep 8 min · Cook 0 min
Ingredients
- 3/4 cup pasteurized pomegranate juice
- 3/4 cup pasteurized orange juice
- 1 tablespoon pasteurized lemon juice
- 1/2 cup cold water
- 1 cup ice
Method
- Whisk pomegranate juice, orange juice, lemon juice, and cold water in a clean measuring jug until thoroughly combined.
- Taste a small spoonful; the two fruit juices supply sweetness, so no added sugar is needed. Keep the jug refrigerated until guests are ready.
- Divide ice between two glasses and pour the juice blend evenly. Label uninfused and alcohol-free, stir the jug before any second pour, and return remaining base to the refrigerator.
Kitchen note: Pairs by flavor with uninfused chicken bowls or couscous; the tart drink is a culinary choice only.
Substitution: Replace pomegranate juice with pasteurized cranberry juice blend and taste before adding any sweetener.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Warm Carrot Orange Spice Cup
2 mugs · Prep 10 min · Cook 6 min
Ingredients
- 1 cup pasteurized carrot juice
- 3/4 cup pasteurized orange juice
- 1/4 cup water
- 1 cinnamon stick, 3 inches
- 2 thin slices peeled ginger
- 1 tablespoon pasteurized lemon juice
Method
- Combine carrot juice, orange juice, water, cinnamon, and ginger in a small saucepan. Bring to a gentle simmer and cook for 6 minutes.
- Strain through a fine sieve into a heatproof jug, removing all spice pieces. Stir in lemon juice and divide into two mugs.
- Allow to cool to a comfortable sipping temperature, label uninfused and alcohol-free, and serve from a stable table. Refrigerate unused drink promptly rather than leaving a pot at room temperature.
Kitchen note: Pairs by flavor with uninfused potato wedges or spinach mushrooms; use a sober person for the hot-pan work.
Substitution: Omit ginger and use one washed orange-peel strip without white pith for a milder aroma.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Light Cocoa Oat Pairing Cup
2 mugs · Prep 10 min · Cook 6 min
Ingredients
- 2 cups pasteurized oat beverage
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1/8 teaspoon fine salt
Method
- Whisk cocoa, cornstarch, maple syrup, salt, and 1/4 cup oat beverage in a saucepan until completely smooth.
- Gradually add remaining oat beverage. Heat over medium-low heat while stirring, bring to a gentle simmer, and cook for 1 minute until lightly thickened, about 5–6 minutes total.
- Divide into two mugs and cool before sipping. Label uninfused and alcohol-free, identify oats and possible wheat cross-contact, and mention cocoa’s naturally occurring caffeine.
Kitchen note: Pairs by flavor with uninfused apple crisp; this is a dessert drink without any medical or cannabis-effect claim.
Substitution: Use pasteurized rice beverage instead of oat beverage and review its allergen label.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Oats; check label for wheat cross-contact
Ginger Peach Spoonable Cooler
2 drinks · Prep 15 min · Cook 6 min
Ingredients
- 1 ripe peach, pitted and diced
- 1/2 teaspoon finely grated peeled ginger
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1 tablespoon pasteurized lemon juice
- 1/2 cup cold water
- 1 cup ice
Method
- Simmer washed diced peach, ginger, sugar, and 1/2 cup water in a saucepan for 6 minutes, until fruit softens.
- Cool promptly in a shallow container and refrigerate until cold. Blend with lemon juice and the remaining 1/2 cup cold water until smooth.
- Divide ice and peach cooler between two glasses. Label uninfused and alcohol-free, and serve with spoons because the fruit gives this drink a thicker texture than strained juice.
Kitchen note: Pairs by flavor with uninfused chicken bowls; cooking and chilling time should be planned before guests arrive.
Substitution: Use 3/4 cup canned peaches in juice, drained, and simmer for 3 minutes.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Dill Lemon Sparkling Water
2 drinks · Prep 10 min · Cook 0 min
Ingredients
- 2 tablespoons fresh dill fronds, washed
- 1 tablespoon pasteurized lemon juice
- 1/2 cup cold water
- 1 1/2 cups chilled sparkling water
- 1 cup ice
Method
- Press dill gently with lemon juice in a small bowl using the back of a spoon, just until fragrant. Stir in cold water.
- Let stand for 3 minutes, then strain through a fine sieve into a chilled jug, removing the herb pieces completely.
- Divide ice and lemon-dill base between two glasses. Top each with 3/4 cup sparkling water, fold once, and label uninfused and alcohol-free before serving immediately.
Kitchen note: Pairs by flavor with uninfused cucumber feta cups or white bean dip; the herb is deliberately restrained.
Substitution: Replace dill with 4 washed basil leaves, pressing and straining the same way.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Toasted Coconut Milk Sipper
2 mugs · Prep 12 min · Cook 5 min
Ingredients
- 2 tablespoons unsweetened shredded coconut
- 1 1/2 cups pasteurized coconut beverage
- 1/2 cup water
- 1 tablespoon brown sugar
- 1/8 teaspoon fine salt
Method
- Toast shredded coconut in a dry saucepan over medium-low heat for 2 minutes, stirring constantly until lightly golden; remove any burned pieces.
- Add coconut beverage, water, brown sugar, and salt. Warm gently for 3 minutes until steaming, stirring to dissolve sugar and prevent scorching.
- Strain through a fine sieve into two mugs and let cool before sipping. Label uninfused and alcohol-free and identify coconut for guests. Serve with spoons if a thin cream layer forms.
Kitchen note: Pairs by flavor with uninfused cocoa oat squares; coconut beverage should be pasteurized and unsweetened.
Substitution: Use pasteurized dairy milk instead of coconut beverage, retaining coconut shreds and introducing milk.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Coconut
Cranberry Coriander Citrus Cooler
2 drinks · Prep 12 min · Cook 5 min
Ingredients
- 1 cup pasteurized cranberry juice blend
- 1/4 teaspoon coriander seeds, lightly crushed
- 1/2 cup water
- 1 teaspoon granulated sugar
- 1/2 cup pasteurized orange juice
- 1 tablespoon pasteurized lemon juice
- 1 cup ice
Method
- Simmer lightly crushed coriander seeds, water, and sugar for 5 minutes in a small saucepan. Strain through a fine sieve, discarding every seed piece.
- Cool spice water promptly and refrigerate until cold. Stir it into cranberry juice, orange juice, and lemon juice in a clean jug.
- Divide ice between two glasses and pour evenly. Label uninfused and alcohol-free and serve promptly, keeping any remaining drink at 40°F or below between pours.
Kitchen note: Pairs by flavor with uninfused chickpeas or bean salad; coriander seed has a different flavor from cilantro leaves.
Substitution: Replace coriander seeds with one 2-inch strip of washed orange peel without white pith.
Storage: Serve promptly. Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 1 day. Add fresh ice and carbonation only at service.
Ingredient allergens: Check labels and cross contact.
Your menus
First gathering
- Roasted Orange Sparkling Pairing
- Toasted Cumin Tomato Cooler
- Pear Lemon Plain Rooibos
Inform guests that all drinks are uninfused and alcohol-free. The sober kitchen lead roasts oranges and brews rooibos, cools both promptly, and chills tomato juice. Arrange sober transport and lock away any household cannabis. Shopping covers all three drinks once, producing six servings; ordinary food pairings are optional suggestions.
Second gathering
- Minted Cucumber Lime Water
- Light Cocoa Oat Pairing Cup
- Dill Lemon Sparkling Water
Chill cucumber and dill bases; warm cocoa close to service and cool it to a comfortable temperature. Add sparkling water to dill glasses last. Label drinks, disclose ingredients, keep bases at 40°F or below, and offer plain water. Serve with ordinary uninfused food if desired; no alcohol is included.
Shopping for menu 1
produce
- 1 medium orange, washed and cut into 6 wedges — Roasted Orange Sparkling Pairing
pantry
- 2 teaspoons brown sugar — Roasted Orange Sparkling Pairing
- 1/2 cup cold water — Roasted Orange Sparkling Pairing
- 1 cup chilled sparkling water — Roasted Orange Sparkling Pairing
- 1 cup ice — Roasted Orange Sparkling Pairing
- 1/4 teaspoon cumin seeds — Toasted Cumin Tomato Cooler
- 1/4 cup cold water — Toasted Cumin Tomato Cooler
- 1/8 teaspoon fine salt — Toasted Cumin Tomato Cooler
- 1 cup ice — Toasted Cumin Tomato Cooler
- 2 plain rooibos tea bags — Pear Lemon Plain Rooibos
- 1 cup just-boiled water — Pear Lemon Plain Rooibos
- 1/4 cup cold water — Pear Lemon Plain Rooibos
- 1 cup ice — Pear Lemon Plain Rooibos
protein
chilled
- 1 tablespoon pasteurized lemon juice — Roasted Orange Sparkling Pairing
- 1 1/2 cups pasteurized tomato juice — Toasted Cumin Tomato Cooler
- 1 tablespoon pasteurized lemon juice — Toasted Cumin Tomato Cooler
- 3/4 cup pasteurized pear nectar — Pear Lemon Plain Rooibos
- 1 tablespoon pasteurized lemon juice — Pear Lemon Plain Rooibos