Mix things up with a cannabis infused cocktail

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Mix ZootDrops Premium Cannabis infused concentrates into any beverage to give your favorite drink a whole new twist. Choose from Lemon Kickback Relaxation Blend or Mandarine Lime Yippee Ki-yay High Energy Blend.

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Download our free ZootDrops Mixology Guide featuring seven deliciously inspired and custom crafted cannabis infused cocktail recipes inspired by friends of Zoots.

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Scratch Zootarita

1-2 capfuls of ZootDrops (Lemon or Mandarin Lime)
2 oz simple syrup or light agave nectar
1 oz lime juice (1 large lime, juiced)
1 oz lemon juice (1 large lemon, juiced)
1 oz orange juice (1 orange, juiced)

Combine all ingredients with ice in a cocktail shaker. Shake vigorously. Strain into a short glass filled with ice. Garnish with a lime wedge. Feeling creative? Try one of the modifications below. 
Makes: 1 serving

Make it sweet – add more simple syrup or light agave nectar.
Make it spicy – add a couple fresh jalapeno slices to the shaker.
Make it tart – add less simple syrup and add more lime or lemon juice.
Make it salty – coat the rim of the empty glass in lime juice and dip in salt. Sprinkle a little extra on top of the finished drink.
Make it bubbly – add a splash of plain or flavored soda water.
Make it fruity – muddle in fresh berries, mangos, peaches, etc.
Make it frozen – Blend all ingredients in a blender with ¾ cup of ice until smooth. Add some frozen berries for a fruity twist!

Fast Zootarita

1-2 capfuls of ZootDrops (Lemon or Mandarin Lime)
5 oz Margarita Mix

Pour ingredients into a glass filled with ice and stir. Want to step up your margarita game? Garnish with a lime wedge, salt the rim, or try any of the modifications suggested in the Scratch Zootarita recipe.
Makes: 1 serving

Spicy Grapefruit Zootarita

2 ounces grapefruit juice
1 ounce orange Juice
1-2 capfuls of Lemon ZootDrops
1 pinch kosher salt
1 pinch chipotle powder

Add all ingredients over ice in cocktail shaker and shake until chilled. Wet the rim of a glass with a wedge of grapefruit, press into mixture of kosher salt and chipotle powder. Strain the chilled drink into the glass and finish with a grapefruit wedge garnish. Enjoy.
Makes: 1 serving

Recipe courtesy of DOPE Magazine

Pot Shop Pink Lemonade with JELL-O Shots

To make Pink Lemonade:
4 oz lemon juice
4 oz grapefruit juice
1 oz simple syrup
½ teaspoon super fine sugar
1-2 capfuls of Lemon ZootDrops
7–8 ice cubes

Mix all ingredients in a cocktail shaker. Serve with JELL-O shot (see recipe below).
Makes: 1 Serving

To make JELL-O Shots:
3 oz box lemon JELL-O
1 full bottle Lemon ZootDrops 10 lemons

Cut lemons in half and scoop out flesh and juice, reserving liquid for Pink Lemonade. Put lemon halves in freezer while you prepare the JELL-O mix. Follow directions provided on the JELL-O box except replace ¼ cup of the cold water with ZootDrops. Pour JELL-O mixture in lemon halves and refrigerate overnight. Transfer to freezer 15 minutes prior to serving.
Makes: 20 JELL-O shots

Created by:
Bob McGinn
Pot Shop

Van Der Sunset

4 oz ginger beer (Rachel’s Blood Orange Ginger Beer recommended)
2 tsp Don’s Spices #2
1 oz sparkling water 
1/4 oz freshly squeezed lime juice
1-2 capfuls Mandarin Lime ZootDrops

Mix all ingredients and top with ice.
Makes: 1 serving

Created by: April Pride
Owner of Van der Pop

Meet Mary Jane

4 oz tomato juice
2 oz beef broth
Juice of 1/2 a lime
5 dashes Worcestershire sauce
3 dashes Louisiana style hot sauce 1 pinch salt
Pepper to taste
2 capfuls Mandarin Lime ZootDrops Celery (garnish)
Lime wedge (garnish)
Strip of cooked bacon (garnish) 

In a cocktail shaker, combine tomato juice, beef broth, lime juice, Worcestershire sauce, hot sauce, salt, pepper and ZootDrops. Pour into glass filled with ice. Garnish with a celery stalk, lime wedge and strip of bacon.
Makes: 1 serving

Created by:
Shelley Buchanan
Author and founder of The Drunken Tomato www.DrunkenTomato.com


7 ounces pineapple juice
2 ounces coconut cream
1 cup ice
1 teaspoon Mandarin Lime ZootDrops (contains 10mg THC – adjust as desired)

Add pineapple juice, coconut cream and ice to a blender. Blend until smooth and pour into a glass. Add ZootDrops and stir. Garnish with a maraschino cherry and a pineapple wedge. Enjoy.

Lifted Ginger Beet Juice

1/2 baseball-size red beet
1 large green apple
2 inches ginger root
2 capfuls Mandarin Lime ZootDrops
Juice of 1/2 lime

Cut first three ingredients into similar- size pieces and add to juicer. Stir in lime juice and ZootDrops.
Makes: 1 serving

Created by:
Kari Brunson
Owner of the Juicebox

Coulis Tea Cooler

2 Tbsp Berry Coulis
(see recipe below)
1 capful Lemon ZootDrops
8 oz chilled decaf green tea
1/2 tsp simple syrup

Mix all ingredients in glass and stir well. Adjust simple syrup to taste. Serve over ice.

Berry Coulis:
1 pint berries of your choice
1 lemon
1/4 cup sugar
Pinch kosher salt

Zest & juice lemon. Add all ingredients to small pot, turn heat to high and mix. Bring to a boil and remove from heat. Pour into blender, blend until smooth. Adjust sugar to taste. Pour through metal sieve, working mixture with spatula to press through.
Makes: 1 serving

Created by:
Chef Ricky Flickenger Owner and Operator of Mortar ‘N Pestle  

Grapefruit-Ginger Lemonade

1-2 capfuls Lemon ZootDrops (1 capful contains 5mg THC, adjust your serving as desired)
2 dashes grapefruit bitters 2 oz red grapefruit juice 2 oz San Pellegrino Limonata 2 oz ginger beer
Lemon slices (garnish)
Fresh ginger, thinly sliced (garnish)
Whole cranberries (garnish)

Pour ZootDrops, grapefruit bitters, grapefruit juice and Limonata into a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a martini glass or pour into a rocks glass filled with ice. Top with ginger beer and garnish with lemon slices, ginger and cranberries. 

Budtender Bob's Mandarin Lime Orange JELL-O Slices

5 oranges
1 package (6 oz.) Orange JELL-O Gelatin
1 bottle Mandarin Lime ZootDrops (100mg THC)

Cut oranges in half and scoop out the flesh from each half, being careful not to tear the peel. Make the JELL-O according to instructions on package. Pour prepared JELL-O liquid into each orange half, nearly to the top. (Helpful hint: use a cupcake pan to keep the orange halves steady as you pour the liquid in.) Add one teaspoon of ZootDrops (10mg THC – adjust as desired) into each orange half and stir gently. Place the orange halves into the fridge for several hours. Once JELL-O has set, cut each orange half into two and place in freezer for 3-5 minutes. Remove from freezer and cut again into individual slices.
Makes 10 servings

Recipe courtesy of @budtenderbob and @potshopseattle

Zoots Lemon Basil Bomb

1 tablespoon simple syrup
2-3 large basil leaves (ripped into pieces)
Ice cubes
Juice of small lemon
1 teaspoon Lemon ZootDrops (contains 10mg THC – adjust as desired)
Soda water

Muddle simple syrup and basil in a glass. Add ice. Stir in lemon juice and ZootDrops. Top with soda water. Garnish with a twist of lemon. Enjoy.

Purple Shade

1 cup lemon juice (2-3 lemons)
2 cups boiling water
1 cup lavender flowers
1 cup honey
2 cups cold water
2 capfuls Lemon ZootDrops

Pour boiling water over lavender, cover and steep  for 10 minutes. Strain and discard lavender. Stir in honey until dissolved. Add lemon juice, cold water and ZootDrops. Mix well and serve over ice. 
Makes: 3-4 servings

Created by:
Sean Dereck & team Strawberry Moon Juice


1-2 capfuls Mandarin Lime ZootDrops (1 capful contains 5mg THC, adjust your serving as desired)
2 oz lemon sparkling water
6 oz orange juice

Pour ZootDrops into a champagne flute. Top with lemon sparkling water and orange juice.

Zoots Otai Smoothie

3/4 cup cubed watermelon
1/4 cup toasted coconut
1/2 cup coconut milk
1/2 cup frozen pineapple
1/2 cup chopped green kale
1-2 capfuls Lemon ZootDrops
1 cup of ice cubes
1 sprig fresh thyme (garnish)
Sweetener (optional)

Combine the watermelon, toasted coconut, coconut milk, pineapple and kale in a blender; pulse on high. Then add your desired serving of ZootDrops. Slowly add ice cubes as you blend to desired consistency. Garnish with thyme sprig.
Makes: 1-2 Servings

Created by:
Sebastian DeRosia
Owner of The Winston House

Zoots Lemon Relaxation Press

1/4 lemon
1/4 lime
1 teaspoon Lemon ZootDrops (contains 10mg THC – adjust as desired)
Soda water
Lemon-lime soda (7-up, Sprite)

Cut lemon and lime into wedges and muddle in a cocktail shaker. Add ZootDrops and a few ice cubes. Shake until chilled. Pour into glass and top with even amounts soda water and lemon-lime soda. Stir and enjoy.

Zoot Berry Sparkler


1 tablespoon sugar or simple syrup (adjust to taste)
4 strawberries, halved
4 blackberries
1 teaspoon Mandarin Lime ZootDrops (10mg THC – adjust as desired)
Soda water

In a tall glass filled half way with ice, combine the sugar/simple syrup, berries and ZootDrops. Top with soda water. Stir until blackberries begin to separate.

Recipe Courtesy:

Juniper Spritz

1-2 capfuls Lemon ZootDrops (1 capful contains 5mg THC, adjust your serving as desired)
Juniper Berry DRY Soda

Stir ZootDrops and juniper berry soda into a rocks glass filled with ice.

Zoots Mandarin Mule

1/2 lime
1/2 satsuma mandarin (can substitute 2 ounces fresh squeezed orange juice)
1 teaspoon Mandarin Lime ZootDrops (contains 10mg THC – adjust as desired)
4 ounces ginger beer

Cut lime and satsuma mandarin into wedges and muddle in a cocktail shaker. Add ZootDrops. Fill with ice and shake vigorously. Pour into glass and top with ginger beer. Stir and enjoy.

Kick Back Toddy

6-8 oz hot tea (pick your favorite!)
1 tablespoon honey
1-2 capfuls Lemon ZootDrops (1 capful contains 5mg THC, adjust your serving as desired)
Lemon wedge (garnish)

In a mug, combine hot tea, honey and ZootDrops. Stir well. Garnish with lemon wedge. 

Puff-Puff PASStry

Makes about 50 puffs, each containing approximately 1mg THC (10mg is a standard serving size in Colorado and Washington State).

Equipment *****
Sharp large knife
Sharp small knife
2 piping bags
1 large flat metal tip for piping
Large baking sheet with a silicon baking mat
Large cooling rack
Hand mixer
Large bowl

Ingredients *****

Smoked Salmon Mousse
4 oz smoked salmon
8 oz cream cheese
1 tsp dill weed
½ cup heavy whipping cream
½ bottle Lemon ZootDrops
1 cup extra small diced celery

Puff Puff PASStry
1 cup water
1 stick butter
1 cup flour
4 eggs
1 pinch salt

1 lemon (for zest)
Celery leafs
Thin sliced red onion
Thin sliced celery (soak in cold water)
Whole grain mustard
Cornichons (sliced on a bias)
Chives (cut very small)

Directions *****

Smoked Salmon Mousse
1. Allow cream cheese to rise to room temperature.
2. Place cream cheese, smoked salmon, dill weed, and ZootDrops into a bowl and whip with a hand mixer until light, fluffy and well mixed. Fold in celery with a spatula and transfer mousse to a piping bag.
3. Place in fridge until ready to fill puffs. If the mousse is loose, put it in the freezer for a few minutes to firm it up.

Puff Puff PASStry
1. Preheat oven to 400(F)
2. In a 2 quart pot bring water, butter, and a pinch of salt up to a boil and turn off heat.
3. Adding about a ¼ cup at a time, stir in flour until fully incorporated.
4. Add one egg at a time, fully incorporating the egg before adding the next.
5. Mixture should be thick like a paste. Put mixture in a piping bag with a large flat tip.
6. Pipe dough in drops about the size of a gumball (1 inch x 1 inch) on a silicone lined baking sheet, about an inch apart.
7. With a wet finger pat down the tops of the dough so they are flat.
8. Bake for 20 minutes or until golden brown then drop the temperature in the oven to 375 for an additional 10 minutes.
9. Remove from oven and transfer puffs to a cooling rack. Allow to cool for at least 30 minutes.
10. When cool, cut the tops off with a small sharp knife and hollow out the inside.

1. Fill puffs with mousse to the top.
2. Garnish puffs one at a time so they all look identical. Celery leaves first, then cornichons, red onions, whole grain mustard, lemon zest, chives, and thin sliced celery.

Created by:
Bob McGinn
Pot Shop