Try this cocktail, infused with CBD oil, from Tampa pub Hooch and Hive

Recipe for relaxation — with a video of how it's made.

By now, you’ve probably heard CBD oil is having a moment — in cocktails. Food & Wine called it “2018’s buzziest cocktail trend,” whatever that means, and not long after, a CBD-infused libation at Dunedin restaurant Sea Sea Riders, Blueberry Yum Yum, was named among the nation’s 10 best cocktails by Restaurant Hospitality. (Sidebar: I tried to use the same name for one of my own drink recipes, but was swiftly rejected by my editor.)

Sea Sea Riders isn’t the only local joint incorporating cannabidiol — the non-psychoactive derivative of hemp and cannabis that doesn’t get you buzzed (looking at you, F&W), because no THC — into its specialty sippers, either. In Tampa, Hooch and Hive co-owner Sandi Hein has created this week’s On the Sauce cocktail, Bake and Wake, which spotlights Hochstadter’s Slow & Low, Magdala Orange Liqueur, cold brew, almond milk foam, honey and hemp CBD oil.

According to Hein, a couple of patrons have scoffed at the idea, but most are very receptive.

“I think CBDs have gotten out there enough that people are familiar with what they do and [that] it’s not some marijuana substitute,” Hein told CL. “People are excited about it.”

Hein describes the cocktail menu at Hooch and Hive as eclectic. All of the options are essentially divided into six categories: Featured Classics, House Creations, Low ABV, No ABV and Frozen, plus Boozy Buzzes. However, I rarely find a drink as remarkable as Bake and Wake.

Smooth cold brew pairs nicely with the rye whiskey and orange liqueur, yet before that chilled combo reaches your lips, almond milk foam first surprises your taste buds with unexpected warmth. Then, once you think you have the coupe-glass elixir figured out, you take a sip, one that includes welcome sweetness from the drizzle of locally sourced honey.

Best part? The CBD in Bake and Wake is flavorless, so it doesn’t take away from the other wonderful ingredients.

“We specifically chose this oil because it doesn’t have a taste,” Hein said.

I don’t know about you guys, but if I can pursue my after-work unwind (and favorite vice) while relieving some of my anxiety, I’m in. Not since I decided to use fizzy kombucha as a cocktail mixer have I felt better about imbibing.

Bake and Wake is featured under the Hooch and Hive menu’s Boozy Buzzes section. Any cocktail I come across that isn’t a rum and Coke for under $10 seems like a total steal; this one, priced at $9, is no different, and it’s really, really good.

I’m not saying you should spend Black Friday downing a Bake and Wake, but... well, actually, yes — that’s exactly what I’m saying. I can’t imagine a more perfect way to take the edge off of whatever awkward political talk you inevitably had to endure over Thanksgiving dinner. So, go ahead. You deserve it. 

click to enlarge CHRIS FASICK
Chris Fasick

Hooch and Hive’s Bake and Wake

Makes 1

1 1/2 ounces Hochstadter’s Slow & Low

1/2 ounce Magdala Orange Liqueur

1 ounce cold brew

1 drop hemp CBD oil

Almond milk foam


Add the rye whiskey, orange liqueur, cold brew and CBD oil to a cocktail shaker with ice. Shake until well-chilled, then strain into a coupe glass. Top with almond milk foam and honey drizzle.

Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.

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