NOTE: The following recipe and images are courtesy of Jamie Evans – @theherbsomm

So if you’ve ever heard of Arnold Palmer, it’s highly probable that you’re either a golf enthusiast or a cocktail connoisseur. I’m hoping it’ll be a cocktail connoisseur. We can owe it to incredibly talented bartenders like Jamie Evans from The Herb Somm, who created this CBD infused version of the classic Arnold Palmer, the Raspberry Rhubarb Palmer with Raspberry Gummy Garnish. 

With this recipe, Jamie definitely made the classic Arnold Palmers extremely fun with the help of some premium CBD products from Care By Design. She replaced traditional iced tea with raspberry tea and rhubarb syrup and used a CBD-infused lemonade using Care by Design CBD Drops with an 8:1 CBD to THC ratio. The final touch comes from fresh raspberries and Care by Design Raspberry Gummies with a 1:1 CBD to THC ratio. An extra kick of well-being, focus, relaxation, and just plain ol’ deliciousness.

Servings: 1

Target Dose: 16 mg CBD / 2 mg THC per drink (using the 8:1 CBD-Infused Lemonade, see recipe below)

Note: Each Raspberry Gummy contains 5 mg CBD and 5 mg THC. So, if you plan on adding gummies, just bear in mind that each gummy ups your THC and CBD intake by 5 mg.

• Small saucepan or tea kettle
• Shaker tin
• Muddler
• Highball glass
• Bar spoon

• ¼ cup fresh raspberries
• 1 ounce rhubarb syrup
• 4 ounces freshly-brewed unsweetened raspberry tea (chilled or room temp)
• 3 ounces CBD-infused lemonade, (see below)
• Ice cubes
• Lemon wheels
• Rhubarb stalk
• Care by Design 1:1 Raspberry Gummy (optional)

First and foremost, start brewing the raspberry tea. Using your small saucepan or tea kettle, heat 1 cup of water and remove from the heat source once it reaches boiling point. Add two tea bags to the hot water and let them steep for 4 minutes. Remove the tea bags, and allow the freshly brewed tea to sit at room temperature and then chill in the refrigerator. Once you have a chilled tea, add the fresh raspberries to the bottom of your shaker tin. Add the rhubarb syrup to the tin and mix with the berries for a few seconds to help release the juices. Add the raspberry tea to the tin and shake the mixture for 15 seconds.

On the side, fill your highball glass with ice cubes and strain the raspberry rhubarb tea into the glass. Add the CBD-infused lemonade, then stir the contents in the glass using your bar spoon. For garnish add the lemon wheels, rhubarb stalk, raspberries stabbed with a cocktail pick, and the optional Raspberry Gummy if you’re feeling adventurous.

Yield: 6 ounces (use the leftover lemonade to make a second round for you or a friend!)

Target Dose: 5.33 mg CBD | < 1 mg THC per ounce

Equipment:

• Citrus press
• 8-ounce Mason jar

Ingredients:

• 4 ounces fresh-squeezed lemon juice 
• 2 ounces simple syrup
• 2 dropperfuls Care by Design 8:1 CBD drops (32 mg CBD | 4 mg THC)

Directions:

Juice the lemons by using your citrus press, just make sure to do it over the 8-ounce Mason Jar you have set aside. Once you’ve juiced your lemons, remember to remove the seeds from the bottom of the jar. Then add your previously prepared or store-bought simple syrup along with two droppers full worth of Care by Design 8:1 CBD drops. Once all the ingredients are mixed, seal the mason jar and shake the contents for 15 seconds. Finally, place the mason jar in the fridge to chill and remember to re-shake the contents before serving.

Ingredients:

• 2 cups rhubarb, chopped into pieces
• 2 ½ cups of water
• ½ cup + ⅓ cup of sugar

Directions:

Take the medium saucepan and begin to heat the chopped rhubarb with the water. Let it sit with the heat at medium temperature and bring the ingredients to a simmer, let them cook for 25-30 minutes, or until the water has absorbed the pink pigment that the rhubarb gives off. Once that is done, remove the saucepan from the heat source. By using your strainer, separate the rhubarb solids from the liquid leftover, discard the cooked rhubarb, and keep the liquid. Pour the rhubarb-infused water into a clean saucepan and begin to heat it again at low. This time, add the sugar and stir patiently until the sugar is dissolved. Finally, remove the saucepan from the heat one more time and let the content cool down to room temperature. Now that you have your syrup, re-bottle it and store it in the refrigerator until you decide to use it.