The “Cannabis OG” Mennlay Golokeh Aggrey Cools Us Off With a Late-Summer Elixir
Over the years, Mennlay Golokeh Aggrey has dipped her fingers into many weed pies. In 2019, the “16-year cannabis OG,” as her Twitter bio states, released The Art Of Weed Butter—a recipe book that offers infused alternatives to some of your favorites: hash browns, fried chicken, and— of course—brownies. Following the book’s success, Aggrey co-founded the Latinx and Black-owned CBD brand Xula and co-hosts Broccoli Talk, a podcast for cannabis lovers. To offer us a respite from the heat of late summer days, Aggrey put together a step-by-step guide on how to make the perfect thirst-quenching infused elixir. Cheers! — JULIANA UKIOMOGBE
Packed with chlorophyll and Xula herbs tincture, this legal weed-infused take on jugo verde has the potential to strengthen your immune system, improve digestion, reduce inflammation, and help you feel yourself as the weed gyal summer wanes.
1 cup of filtered or alkaline water
½ cup packed fresh mint
½ cup packed fresh kale
1-2″ piece peeled ginger
2 limes, juiced
1 full dropper or desired amount of Xula Ah! Calm + Clarity
Pinch of cayenne pepper (optional)
1 tsp raw agave (optional)
Tools: juicer/ blender, mesh strainer, cannabis tincture (THC or CBD-dominant)
Pro-tip: I’m using mint and kale, but honestly you can use any variety of herbs and greens available to you: they can be safely foraged, picked from your garden or rescued from the bottom of a sad refrigerator. Options like fresh parsley, cilantro, celery, and cucumber all work well. Just make sure your measurements work out the same as they do here.
Cut a couple of ginger pieces into thin slices as an edible garnish. Roughly cut the remainder for your juice.
Combine water, ginger, mint, kale, lime juice, cannabis extract of choice, and cayenne into a food processor or blender. Blend until liquified and strain.
Pour over ice, add more lime juice, a sprig of mint, and thin slices of ginger. Drink immediately. If you’re feeling the need for a healthy cocktail, add one ounce of mezcal, stir, and enjoy!