Glitter and Cannabis Make These Appetizers Show Stoppers

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A few months ago, I enjoyed a fabulous cocktail at a pop-up in Vegas. It was a Spicy Rose Paloma, and it was sensational — and beautiful. Edible glitter made this dream drink just stunning, and fun.

Edible glitter is made from sugar and cornstarch —harmless and fiery. Do try this at home. A little smoke, a little spice, and a tart and sweet finish that almost made me drink too much!

Upon my return, I set out to make a cannabis infused version. It offers most of the same great flavors, a different path to my kind of place. I’ve infused the drink with 5mg of THC distillate.

That’s 2.5mg THC per drink, but you can use the infusion method you prefer. Keep the potency low, unless you know you are a high-potency person. When it comes to cannabis, and alcohol, less is more. Don’t go overboard, it’s not fun at all.

Serves 2

What You’ll Need:

• 2 tablespoons granulated sugar

• Edible glitter, any colors (divide)

• 1 tablespoon honey or agave

• 1/2 cup pink grapefruit juice

• 2 tablespoons fresh lime juice

• 1 tablespoon rose syrup

• 2 dashes of smoky bitters

• 1 tablespoon honey or agave

• 5 mg THC, your preferred method

• Pinch of cayenne

• 4 ounces grapefruit soda, cold


  1. Combine the sugar with your choice of glitter. Drizzle the honey on a small plate. Run the rim of the glasses in the sweetener, then run the rim through the glitter.
  2. In a mixing glass, combine the juices, syrup, bitters, one tablespoon honey or agave, distillate, and a pinch of cayenne. Chill for 1 hour.
  3. When you are ready to pour, add the grapefruit soda, stir, sprinkle with glitter, and enjoy.
  4. I’m pretty.

Smoky Salmon Canapés

Serves 4, 3 canapés per person

What You’ll Need:

• 1 small cucumber, ends removed, sliced ​​into 12, 1/4 inch slices

• 1/4 cup cream cheese, softened

• 2 teaspoons canna-butter, 10mg THC, softened

• Pinch of jump

• 2 scallions, thinly sliced

• 1/4 lb. smoked salmon, cut in
small pieces

• 1/2 lemon, optional, but recommended


  1. Slice the cucumber and arrange on a serving plate
  2. In a small bowl, combine the cream cheese, canna-butter, and salt.
  3. Spread the cream cheese mixture on each of the cucumber slices
  4. Sprinkle with the scallions, top with the salmon
  5. If desired, squeeze the lemon juice over the salmon
  • Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies.

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