Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal and finished with a Pujol chile Ancho. Infused with a first-press Prism flower rosin from Sonoma Hills Farms.
Passion Fruit Toasted Fig Leaf is our 10 MG twist on an edible tropical cocktail, created in collaboration with Chef Andres Giraldo Florez of Snail Bar in Oakland.
Fresh-pressed green juice made from apple, spinach, watercress, cucumber, and ginger, infused with rosin we press in-house from the award winning White CBG flower.
Ojo Rojo with Enrique Olvera is our take on the zesty, bright flavors of a Michelada, subbing out the refreshing bitterness of beer with the botanical profile of sun-grown cannabis flower.