Jefferson’s Canna-Cocktail of the Week: The RoseBud

The end of summer doesn’t really affect us Southern California residents until late October. Which means that we still have a few more chances to wake up late on a Sunday and hobble into the nearest “Bottomless Brunch” for some runny eggs and an Instagram-worthy bloody mary with no less than ten garnishes (we don’t need a slider in our drink, thank you).

If wandering around your house with a hangover at 5pm isn’t something you look forward to every week than maybe it’s time to stop slugging back orange juice and take matters into your own hands. Cannavis brand syrups make it super easy to craft a beverage at home, where you won’t have to wait 45 minutes to sit down at a table located directly underneath the sun. This week I decided to highlight one of my favorite flavors they have available, Strawberry which contains 200 mgs of potent THC which can be added to just about anything.

This is the part where your mouth starts watering.

As a bartender I hear requests for cocktails containing the tart fruit on a nightly basis so having a few variations handy has always been a necessity. The RoseBud is fairly simplistic to make but does require a trip to a specialty store to purchase Rose water as well as a German style, strawberry fruit beer to be used as a float. The cocktail calls for Gin but you can easily swap it for your favorite liquor of choice with some experimenting.

1.0 ounce Gin

1.0 ounce Sherry

0.5 ounce Simple Syrup

0.5 ounce Fresh Lemon Juice

4 Dashes Rose Flower Water

A Spoonful of Cannavis Strawberry Syrup (see package for dosage amount)

Better than a mimosa. . .

Add all Ingredients to a shaker and shake vigorously for a few seconds. Strain into an ice filled glass and top with Strawberry Beer (We used Früli) and assorted garnishments. Find a garden with a bench and enjoy!

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Costa Mesa, CA 92626

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