‘Tis the tipsy season, with holiday parties in full effect. If you’re looking to get an early start on Dry January, or just looking for something delicious to sip, check out these non-intoxicating terpene-inspired mocktails crafted with Straind Bitters.

Straind Bitters are plant-based (eg. fruits, veggies, roots) cocktail bitters created by The Cannabis Food Lab, a Vancouver-based food and beverage development company. Looking for a compliant way to play with cocktails and cannabis, The Cannabis Food Lab folks concocted this terpene tease, inspired by cultivar classics like Jack Herer, Green Crack, and XJ-13. These bitters are non-psychoactive and are a great alternative to boozy bevies. Of course, you can always  add liquor to these terp-tail libations, or add your own infusions to the mix.


Kantoka Signature Mix


1.5 oz celery juice

0.5 oz lime juice

0.5 oz simple syrup

1 dashes pine bitters 

2 dashes Green Crack Orange bitters 

1 oz vodka, optional


1 sprig rosemary for garnish

Add ingredients except soda and rosemary to a cocktail shaker and shake with ice. Strain into a tall glass on the rocks and top with soda water. Garnish with a fresh sprig of torched rosemary (hot tip: torch your sprig away from the smoke detector).



2 oz almond milk

0.5 oz half and half 

0.5 oz brown sugar syrup

1 egg white 

2 dashes XJ-13 bitters 

1.5 oz dark rum, optional 

Freshly grated nutmeg for garnish

Give the ingredients a dry shake in a shaker and then shake again with some ice. Strain into a coupe, mug, or teacup and garnish with freshly grated nutmeg.

Spiced Cider


1.5 oz cinnamon orange juice (where do I find cinnamon OJ, you ask? See recipe below 👇)

1.5 oz apple cider

0.5 oz brown sugar syrup

2 dashes XJ-13 bitters

Optional: 1.5 oz bourbon

Toasted cinnamon stick for garnish

Add ingredients to a shaker and shake with ice. Strain into a rocks glass over ice, and garnish with a toasted cinnamon stick.

Cinnamon Orange Juice

500 ml orange juice

2 sticks of cinnamon  

1 piece of cloves

Combine all ingredients in a pot and bring to a boil. Simmer for five minutes and cool before straining. Use cold and refrigerate leftovers.