Medicated Tequila Sunrise Recipe

Medicated Tequila SunriseMedicated Tequila Sunrise Recipe

Recipe by Payton Curry from

This medicated Tequila Sunrise will be sure to knock 2014 in the ass. The key to the success of this one is to use fresh juice and a great marijuana tincture (see recipe below)—why go cheap on something that’ going to make you feel rich!

I like to call this one “To Kill Your Sunrise” because it will definitely keep you sleeping in late the next morning. Drink this on New Year’s eve and you won’t be wakin’ up early in 2015. Take your time and enjoy this cocktail along with the last part of 2014.

1 ½ ounce marijuana-infused tequila
¾ cup orange juice
a few ice cubes
1 tablespoon grenadine syrup
1 slice orange, for garnish
1 maraschino cherry for garnish
TIP: If you don’t have medicated tequila use a marijuana tincture (see recipe below) and adjust the sweetness according to your bitters.

Shake tequila and OJ. Pour over ice. Float the Grenadine. Garnish. Sip. Smoke a bowl. Repeat.

Marijuana Tincture Recipe:

Cannabis tinctures can be made from leaf, trichome rich trim or manicure, buds of any quality, as well as kief and hash. Use the following estimated amounts of cannabis for each pint or 500 ml of distilled spirit:

  • Leaf – 3 to 4 ounces
  • Trim – 2 ounce
  • Trim Smoke and Bud – 1 to 1 1/2 ounces
  • Kief and Hash – 6 to 8 gram


  1. Measure the amount of cannabis you plan to use and grind it with the blender, coffee grinder, or Cuisinart to about the size desirable to roll a joint with. Shoot for pieces not more then about 3 mm but certainly not a powder either.
  2. Decarboxylate the cannabis. See below for instructions.
  3. Add the cannabis to the quart sized canning jar and pour a of pint of vodka over it.
  4. Seal the lid tight and shake the jar a few times then place it in the freezer. Once or twice a day remove the jar and shake vigorously for a few seconds before returning it the the freezer.
  5. After about 5 days most of the cannabinoids should have dissolved into the alcohol. Set up the cheese cloth over your strainer and place the strainer over the quart sized measuring cup. Remove the jar from the freezer and carefully poor the contents over the cheese cloth to strain out the plant matter.
  6. Once the alcohol has passed through the cheese cloth into the measuring cup, fold the edges of the cloth around the marijuana and twist the cloth to remove any further alcohol.
  7. Use the small funnel to fill your dropper bottles with the cannabis tincture. If further filtration is needed, you can place a coffee filter in the funnel to catch any plant matter that managed to pass through the cheese cloth.

Decarboxylation Instructions:
Grind the cannabis—a course grind will allow the weed to evenly dry without losing potency.

Preheat your oven to 310 degrees. Sprinkle your cannabis in a pie plate and then cover it well with silver foil by crimping the foil along the edge of the plate. Place in the oven and bake 10 – 18 minutes – less time for older drier material, more for fresher material. Remove plate and let it cool down slowly without removing cover to allow any vapors to reabsorb into cannabis.

Preheat the to oven 310 degrees and sprinkle hash/keif on pie plate, cover with silver foil and crimp foil along edge of plate. Place sealed dish in oven for 5 – 10 minutes. Remove plate and let it cool down slowly without removing cover to allow any vapors to reabsorb into cannabis.

Boiling Bag method
Place the cannabis flower/keif/hash into a boilable cooking pouch. Seal it. Place in boiling water for 50 – 60 minutes for flowers, 30 – 40 minutes for kief/hash—make sure water does not boil dry. Take bag out of water. Let it slowly cool before opening.

Cannabis Oil
Place heat proof container of cannabis oil into a cooking oil bath (canola oil works well). Heat cooking oil to 121C/250F.
Stir cannabis oil to break up bubbles. Remove cannabis oil from heat when bubble formation starts to slow down — or leave on heat until all bubbles stop for increased sedative effect.

Payton Curry, the Culinary Cannabis Chef at Northsight Capital—who oversee and—is a modern-day apothecary combining his skills for cooking with a desire to teach people about the benefits of medicinal marijuana and how to prepare their own treatments. The talented Culinary Institute of America graduate also owns Brat Haüs in Scottsdale, AZ and Cannabis Curryosity Consulting.

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