If you’re looking to get an early start on spring, or just looking for something delicious to sip, check out these non-intoxicating terpene-inspired mocktails crafted with Straind Bitters.

Straind Bitters are plant-based (eg. fruits, veggies, roots) cocktail bitters created by The Cannabis Food Lab, a Vancouver-based food and beverage development company. Looking for a compliant way to play with cocktails and cannabis, The Cannabis Food Lab folks concocted this terpene tease, inspired by cultivar classics like Jack Herer, Green Crack, and XJ-13. These bitters are non-psychoactive and are a great alternative to boozy bevies. Of course, you can always  add liquor to these terp-tail libations, or add your own infusions to the mix.


Kantoka Signature Mix


1.5 oz celery juice

0.5 oz lime juice

0.5 oz simple syrup

1 dashes pine bitters 

2 dashes Green Crack Orange bitters 

1 oz vodka, optional


1 sprig rosemary for garnish

Add ingredients except soda and rosemary to a cocktail shaker and shake with ice. Strain into a tall glass on the rocks and top with soda water. Garnish with a fresh sprig of torched rosemary (hot tip: torch your sprig away from the smoke detector).



2 oz almond milk

0.5 oz half and half 

0.5 oz brown sugar syrup

1 egg white 

2 dashes XJ-13 bitters 

1.5 oz dark rum, optional 

Freshly grated nutmeg for garnish

Give the ingredients a dry shake in a shaker and then shake again with some ice. Strain into a coupe, mug, or teacup and garnish with freshly grated nutmeg.

Spiced Cider


1.5 oz cinnamon orange juice (where do I find cinnamon OJ, you ask? See recipe below ?)

1.5 oz apple cider

0.5 oz brown sugar syrup

2 dashes XJ-13 bitters

Optional: 1.5 oz bourbon

Toasted cinnamon stick for garnish

Add ingredients to a shaker and shake with ice. Strain into a rocks glass over ice, and garnish with a toasted cinnamon stick.

Cinnamon Orange Juice

500 ml orange juice

2 sticks of cinnamon  

1 piece of cloves

Combine all ingredients in a pot and bring to a boil. Simmer for five minutes and cool before straining. Use cold and refrigerate leftovers.

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