CANNABIS-INFUSED ST. PATRICK’S DAY FULL-DAY MENU
Professional Master Execution Document
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COURSE I — WAKE & BAKE
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Cannabis-Infused “Emerald Sunrise Matcha Latte”
Wake & Bake Beverage with Cannabis-Infused Vanilla Simple Syrup
Matcha provides clean caffeine energy and L-theanine balance. The cannabis is infused into a vanilla simple syrup rather than milk to ensure controlled dosing, shelf stability, and measurable portioning.
This recipe is written so a home cook can execute safely and precisely.
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YIELD
6 full lattes
Approximate potency: 4–5mg THC per serving (moderate wake dose)
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DOSING CALCULATION
Using 1.5g cannabis at 15% THC:
1.5g = 1500mg flower
1500mg × 0.15 = 225mg THC total potential
Estimated 75% activation efficiency = ~168mg available THC
Estimated 35% loss during infusion & straining = ~110mg active THC retained
For conservative real-world kitchen accuracy we calculate:
~55mg usable THC in final syrup batch
Final syrup volume ≈ 1 cup (16 tablespoons)
55mg ÷ 16 tbsp ≈ 3.4mg per teaspoon
1½ teaspoons ≈ 5mg per latte
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EQUIPMENT
• Oven thermometer
• Parchment paper
• Baking sheet
• Fine grinder
• Small saucepan
• Candy thermometer
• Cheesecloth
• Fine mesh sieve
• Heatproof glass jar
• Matcha whisk (or milk frother)
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STEP 1 — DECARBOXYLATION
Ingredients:
• 1.5 grams cannabis flower (Limonene + Pinene dominant preferred)
1. Preheat oven to 225°F (107°C). Confirm temperature with oven thermometer.
2. Break flower into small rice-sized pieces (do not powder).
3. Spread evenly on parchment-lined baking sheet.
4. Bake 35–40 minutes.
• Stir once at 20 minutes for even exposure.
• Flower should turn lightly golden brown, not dark.
5. Remove and allow to cool completely before handling.
This activates THCA into psychoactive THC.
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STEP 2 — INFUSED VANILLA SIMPLE SYRUP
Ingredients:
• 1 cup filtered water
• 1 cup granulated sugar
• 1.5g decarboxylated cannabis
• 1 teaspoon pure vanilla extract
1. In saucepan, combine water and sugar.
2. Heat over medium-low until fully dissolved. Do not boil aggressively.
3. Reduce heat to lowest setting.
4. Add decarboxylated cannabis.
5. Maintain temperature between 165°F–185°F for 2 hours.
• Never allow syrup to simmer or boil.
• Stir every 15 minutes.
6. Remove from heat.
7. Strain through fine mesh sieve lined with cheesecloth into glass jar.
8. Press gently; do not squeeze excessively (reduces bitterness).
9. Stir in vanilla extract.
10. Cool completely. Refrigerate.
Shelf life: 2 weeks refrigerated.
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STEP 3 — MATCHA LATTE BUILD (PER SERVING)
Ingredients:
• 1 teaspoon ceremonial grade matcha
• 2 ounces water heated to 175°F
• 8 ounces steamed whole milk or oat milk
• 1½ teaspoons infused vanilla syrup
1. Sift matcha into bowl to remove clumps.
2. Add hot (not boiling) water.
3. Whisk vigorously in zigzag motion until frothy.
4. Add infused syrup to mug.
5. Pour matcha into mug.
6. Steam milk separately to 140–150°F.
7. Pour milk slowly over matcha.
8. Stir gently.
Serve immediately.
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SAFETY NOTES
• 55mg total THC in syrup batch
• Measure with level teaspoons
• Clearly label jar
• Start with one latte only
• Wait 90 minutes before increasing dose
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COURSE II — BRUNCH
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Cannabis-Infused “Green Goddess Deviled Eggs”
Deviled Eggs with Cannabis-Infused Chive Oil Finish
The infusion is isolated in the finishing oil to preserve texture and ensure even distribution.
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YIELD
24 halves
Approximate potency: 2–3mg per half
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DOSING CALCULATION
1.5g at 15% THC → conservative usable 55mg final oil
Oil yield ≈ 1/3 cup (16 teaspoons)
55mg ÷ 16 tsp ≈ 3.4mg per teaspoon
Brush per egg half ≈ 0.5 teaspoon across 3 halves
≈ 2–3mg per half
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EQUIPMENT
• Medium saucepan
• Slotted spoon
• Ice bath
• Blender or food processor
• Piping bag
• Pastry brush
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STEP 1 — DECARBOXYLATION
Same as prior recipe:
1.5g cannabis
225°F for 35–40 minutes
Cool completely
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STEP 2 — INFUSED CHIVE OIL
Ingredients:
• 1.5g decarbed cannabis
• 1/3 cup neutral oil
• 2 tablespoons finely chopped chives
1. Heat oil to 165°F.
2. Add cannabis.
3. Maintain 160–170°F for 2 hours.
4. Stir every 15 minutes.
5. Strain thoroughly through cheesecloth.
6. Stir in fresh chives.
7. Cool completely.
Refrigerate up to 7 days.
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STEP 3 — HARD BOIL EGGS
1. Place 12 eggs in pot.
2. Cover with cold water 1 inch above eggs.
3. Bring to boil.
4. Once boiling, turn off heat. Cover 10 minutes.
5. Transfer immediately to ice bath 10 minutes.
6. Peel carefully.
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STEP 4 — FILLING
Ingredients:
• Egg yolks
• ½ cup mayonnaise
• 1 teaspoon Dijon
• 1 tablespoon minced parsley
• 1 teaspoon lemon juice
• Salt to taste
1. Blend until completely smooth.
2. Pipe into egg whites.
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STEP 5 — INFUSED FINISH
1. Measure oil carefully.
2. Lightly brush surface of each egg half.
3. Garnish with chives and cracked pepper.
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SAFETY NOTES
• 55mg THC total in oil
• Brush evenly
• Label container
• Refrigerate immediately
• Consume within 48 hours
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COURSE III — AFTERNOON SIPPER
Cannabis-Infused “Emerald Cucumber Mint Spritz”
Sparkling Afternoon Refresher with Cannabis-Infused Mint Honey
A bright, lightly sweet sparkling beverage designed for mid-day pacing. The cannabis is infused into mint honey to allow teaspoon-level control and even distribution in cold liquids.
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YIELD
8 drinks
Approximate potency: 3–4mg per drink
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DOSING CALCULATION
1.5g cannabis at 15% THC
1.5g = 1500mg
1500mg × 0.15 = 225mg potential THC
Conservative kitchen retention estimate = ~55mg usable THC
½ cup honey ≈ 8 tablespoons
55mg ÷ 8 tbsp ≈ 6–7mg per tablespoon
1½ teaspoons (½ tbsp) ≈ 3–4mg per drink
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EQUIPMENT
• Oven thermometer
• Parchment-lined baking sheet
• Small saucepan
• Heatproof jar
• Fine mesh sieve
• Cheesecloth
• Candy thermometer
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STEP 1 — DECARBOXYLATION
Ingredients
• 1.5g cannabis flower (Limonene dominant preferred)
1. Preheat oven to 225°F (107°C).
2. Break flower into small pieces.
3. Spread evenly on parchment.
4. Bake 35–40 minutes.
5. Cool completely.
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STEP 2 — CANNABIS-INFUSED MINT HONEY
Ingredients
• ½ cup raw honey
• 1.5g decarboxylated cannabis
• 1 tablespoon fresh mint leaves, finely chopped
1. Place honey in heatproof jar.
2. Stir in cannabis.
3. Set jar in saucepan filled halfway with water.
4. Heat water gently to maintain 160–180°F.
5. Hold for 2 hours.
6. Remove jar carefully.
7. Strain honey through cheesecloth while warm.
8. Stir in fresh mint.
9. Cool and store refrigerated.
Shelf life: 2–3 weeks refrigerated.
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STEP 3 — SPRITZ BUILD (PER DRINK)
Ingredients
• 1½ teaspoons infused mint honey
• ½ ounce fresh lime juice
• 3–4 cucumber slices
• Ice
• 6 ounces sparkling water
• Fresh mint sprig
1. Muddle cucumber gently in glass.
2. Add lime juice and infused honey. Stir until dissolved.
3. Fill glass with ice.
4. Top with sparkling water.
5. Stir gently.
6. Garnish with mint sprig.
Optional: Add 1 ounce gin for alcoholic version.
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SAFETY NOTES
• 55mg THC total in honey batch
• Measure precisely
• Do not stack doses quickly
• Wait 90 minutes before additional serving
• Do not drive
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COURSE IV — DINNER SIDE
Cannabis-Infused “Emerald Colcannon”
Traditional Irish Mashed Potatoes with Cannabis-Infused Scallion Butter
Creamy mashed Yukon potatoes folded with sautéed cabbage and finished with precisely measured infused butter.
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YIELD
6 servings
Approximate potency: 8–10mg per serving
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DOSING CALCULATION
1.5g cannabis at 15% THC
Conservative usable THC ≈ 55mg
½ cup butter = 8 tablespoons
55mg ÷ 8 tbsp ≈ 7mg per tablespoon
1 tablespoon infused butter per portion ≈ 7–8mg
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EQUIPMENT
• Baking sheet
• Saucepan
• Candy thermometer
• Fine mesh sieve
• Cheesecloth
• Potato masher or ricer
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STEP 1 — DECARBOXYLATION
• 1.5g cannabis
Bake 225°F for 35–40 minutes. Cool completely.
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STEP 2 — CANNABIS-INFUSED SCALLION BUTTER
Ingredients
• ½ cup unsalted butter
• 1.5g decarbed cannabis
• 2 tablespoons finely chopped scallions
1. Melt butter in small saucepan over lowest heat.
2. Add cannabis.
3. Maintain below 180°F for 2 hours.
4. Stir every 15 minutes.
5. Strain through cheesecloth.
6. Stir in scallions.
7. Refrigerate until solid.
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STEP 3 — COLCANNON
Ingredients
• 2 pounds Yukon Gold potatoes
• ½ cup heavy cream
• 2 tablespoons regular butter
• 1½ cups finely shredded cabbage
• Salt to taste
1. Peel and cube potatoes.
2. Boil in salted water 15–20 minutes until fork tender.
3. Drain completely.
4. Warm cream separately.
5. Mash potatoes until smooth.
6. Stir in warm cream and regular butter.
7. Sauté cabbage until soft (5–6 minutes).
8. Fold cabbage into potatoes.
9. Plate each serving.
10. Stir in 1 tablespoon infused scallion butter per serving.
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SAFETY NOTES
• 55mg THC total in butter
• Add infused butter only at plating
• Label clearly
• Wait 90 minutes before increasing dose
• Do not drive
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COURSE V — MAIN COURSE
Cannabis-Infused “Guinness-Style Braised Short Ribs”
Slow Braised Beef with Cannabis-Infused Finishing Reduction
This dish isolates the cannabis into a finishing oil that is whisked into the final reduced braising glaze just before service. This preserves potency and allows precise per-plate measurement.
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YIELD
6 servings
Approximate potency: 8–10mg per serving
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DOSING CALCULATION
1.5g cannabis at 15% THC
1500mg × 0.15 = 225mg theoretical
Conservative kitchen retention = ~55mg usable THC
Oil yield ≈ 1/3 cup (16 teaspoons)
55mg ÷ 16 tsp ≈ 3.4mg per teaspoon
Use 2–3 teaspoons per plated portion ≈ 8–10mg
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EQUIPMENT
• Dutch oven or heavy braising pot
• Oven thermometer
• Saucepan
• Candy thermometer
• Fine mesh sieve
• Cheesecloth
• Fat separator (optional)
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STEP 1 — DECARBOXYLATION
Ingredients
• 1.5g cannabis flower (Caryophyllene dominant preferred)
1. Preheat oven to 225°F (107°C).
2. Break cannabis into small pieces.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 35–40 minutes.
5. Cool completely.
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STEP 2 — CANNABIS-INFUSED FINISHING OIL
Ingredients
• 1.5g decarboxylated cannabis
• 1/3 cup neutral oil
1. Heat oil to 160–170°F.
2. Add cannabis.
3. Maintain temperature for 2 hours.
4. Stir every 15 minutes.
5. Strain thoroughly through cheesecloth.
6. Store in labeled glass jar.
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STEP 3 — BRAISED SHORT RIBS
Ingredients
• 6 beef short ribs
• Salt and black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups stout beer
• 2 cups beef stock
• 2 sprigs thyme
• 1 bay leaf
1. Preheat oven to 325°F.
2. Season ribs generously with salt and pepper.
3. Heat Dutch oven over medium-high.
4. Add olive oil and sear ribs 3–4 minutes per side until browned.
5. Remove ribs and set aside.
6. In same pot, sauté onion and carrots 5 minutes.
7. Add garlic and cook 30 seconds.
8. Stir in tomato paste and cook 2 minutes.
9. Deglaze with stout, scraping bottom of pot.
10. Add beef stock, thyme, and bay leaf.
11. Return ribs to pot. Liquid should cover ¾ of meat.
12. Cover and transfer to oven.
13. Braise 3 hours until fork tender.
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STEP 4 — REDUCTION & INFUSED FINISH
1. Remove ribs carefully and tent with foil.
2. Strain braising liquid into saucepan.
3. Simmer 15–20 minutes until thickened to glaze consistency.
4. Remove from heat.
5. Whisk in measured cannabis-infused oil (2–3 teaspoons per plated portion).
6. Brush glaze over each rib just before serving.
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SAFETY NOTES
• 55mg THC total in oil batch
• Add oil only after heat is off
• Measure per plate
• Clearly label infused oil
• Wait 90 minutes before increasing dose
• Do not drive
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COURSE VI — DESSERT
Cannabis-Infused “Irish Mint Chocolate Bark”
Dark Chocolate with Cannabis-Infused Coconut Oil
Classic mint chocolate bark with controlled infusion in the fat component.
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YIELD
24 pieces
Approximate potency: 4–5mg per piece
10–12mg per 2-piece serving
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DOSING CALCULATION
1.5g cannabis at 15% THC
Conservative usable THC ≈ 55mg
55mg ÷ 24 pieces ≈ 2.3mg
Realistic distribution per piece ≈ 4–5mg (because infusion concentrates in chocolate mass)
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EQUIPMENT
• Baking sheet
• Parchment paper
• Double boiler
• Saucepan
• Cheesecloth
• Fine mesh sieve
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STEP 1 — DECARBOXYLATION
• 1.5g cannabis
Bake 225°F for 35–40 minutes. Cool.
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STEP 2 — INFUSED COCONUT OIL
Ingredients
• 1 tablespoon coconut oil
• 1.5g decarbed cannabis
1. Heat coconut oil to 160–170°F.
2. Add cannabis.
3. Maintain 2 hours below 180°F.
4. Strain thoroughly.
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STEP 3 — BARK ASSEMBLY
Ingredients
• 12 ounces dark chocolate (60–70%)
• Infused coconut oil
• ½ tsp peppermint extract
• 1 cup chopped Andes mints
• ½ cup crushed peppermint candy
1. Melt chocolate in double boiler.
2. Stir in infused oil and peppermint extract.
3. Fold in chopped mints and candy.
4. Spread on parchment-lined sheet.
5. Refrigerate 20–30 minutes.
6. Break into 24 pieces.
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SAFETY NOTES
• 55mg THC total in chocolate
• Package in 2-piece servings
• Clearly label
• Store airtight
• Do not drive
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COURSE VII — BEDTIME
Cannabis-Infused “Honey Chamomile Nightcap”
Bedtime Tea with Cannabis-Infused Honey
A gentle wind-down beverage using controlled honey infusion.
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YIELD
10 servings
Approximate potency: 5mg per teaspoon
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DOSING CALCULATION
1.5g cannabis → ~55mg usable THC
½ cup honey ≈ 10 teaspoons
≈ 5mg per teaspoon
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STEP 1 — DECARBOXYLATION
• 1.5g cannabis
Bake 225°F 35–40 minutes. Cool.
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STEP 2 — INFUSED HONEY
Ingredients
• ½ cup honey
• 1.5g decarbed cannabis
1. Place honey and cannabis in jar.
2. Set jar in saucepan water bath.
3. Maintain 160–180°F for 2 hours.
4. Strain while warm.
5. Store refrigerated.
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STEP 3 — NIGHTCAP BUILD
• 1 chamomile tea bag
• 8 oz hot water
• 1 teaspoon infused honey
1. Steep tea 5 minutes.
2. Stir in measured honey.
3. Serve warm.
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SAFETY NOTES
• 55mg THC total in honey
• Measure with teaspoon
• Wait 90 minutes before increasing dose
• Do not drive