City Trees Tincture Recipe Book 2024

TINCTURE RECIPES

Page 2 Pages 3-12 Pages 13-22 Pages 23-32 Pages 33-42 Pages 43-44

TINCTURE LINEUP

ESPRESSO MARTINI

TIME 8 minutes

SIZE 2 servings INGREDIENTS

• 15ml City Trees x Dark Moon Chocolate Espresso Agave tincture

• 4 ounces Dark Moon Coffee espresso

• 2 ounces heavy whipping cream

• ¼ teaspoon vanilla extract

• Pinch of salt

• Cocoa powder to rim glass

• Coffee beans for garnish

INSTRUCTIONS

1. Dip the rim of martini glass into City Trees x Dark Moon Chocolate Espresso Agave tincture, and then cocoa powder.

2. Into a cocktail shaker add ice, Dark Moon Coffee espresso, heavy cream, City Trees Chocolate Espresso Agave tincture, vanilla extract, and salt.

3. Shake for about a minute. Pour into two martini glasses and top with coffee beans.

4. Enjoy!

MEDICATED MOJITO MOCKTAIL

TIME 8 minutes

SIZE 2 servings INGREDIENTS

• 3ml City Trees Blue Agave tincture

• 3 ounces simple honey syrup

• 2 ounces fresh lime juice

• 10 mint leaves

• 3 ounces lime flavored sparkling water

• Lime wheels for garnish

• Ice

INSTRUCTIONS

1. In a cocktail shaker, combine the honey syrup, lime juice, and 6 mint leaves. Add ¼ cup of ice, secure the lid and shake vigorously for 30 seconds.

2. Fill 2 glasses with ice, then divide the shaken mixture between the glasses.

3. Top with sparkling water and garnish with additional mint leaves and a lime wheel.

4. Enjoy!

SIMPLE AGAVE MARGARITA

TIME 8 minutes

SIZE 1 serving INGREDIENTS

• 5ml City Trees Blue Agave tincture

• 1½ ounces fresh lime juice

• 1 ounce fresh orange juice

• ⅓ cup sparkling water

• Coarse sea salt or tajin to rim glass

• Slice of lime or favorite fruit for garnish

Optional: Mango, Pineapple, Strawberry

INSTRUCTIONS

1. Use 1ml City Trees Blue Agave tincture and run it around the rim of the glass. Dip the rim in salt.

2. Add lime juice, orange juice, City Trees Blue Agave tincture, and ice to the serving glass and stir for 15 seconds.

3. Top with sparkling water and garnish with an extra lime slice or your favorite fruit.

4. Enjoy!

JELLO SHOTS

KEEP

TIME 2 hours

SIZE 12 servings

INGREDIENTS

• 60ml City Trees Blue Agave tincture

• 1 box Jello (your favorite flavor)

• 1 cup hot water

• ½ cup cold water

INSTRUCTIONS

1. Boil 1 cup of water in a saucepan, on the stove.

2. While water is boiling, place Jello mix into a mixing bowl.

3. Pour boiling water into mixing bowl with Jello and whisk until completely dissolved.

4. Add City Trees Blue Agave tincture and cold water to the bowl and whisk.

5. Slowly pour your mixture into shot cups on a cookie sheet.

6. Put into the fridge for 2 hours and enjoy!

Optional: Use vegan Jello mix for vegan options!

GRASSHOPPER MARTINI

KEEP

TIME 8 minutes

SIZE 1 serving INGREDIENTS

• 60ml City Trees Chocolate Agave tincture

• 1 ounce sweetened condensed milk

• ¼ cup heavy cream

• ½ teaspoon mint extract

• ½ cup strong coffee

• Optional: Green food coloring

INSTRUCTIONS

1. Stir milk, cream, mint extract, and green food coloring (if used) until combined.

2. Drop City Trees Chocolate Agave tincture into a glass.

3. Slowly pour mint milk/cream mixture over the chocolate syrup.

4. Over the back of a spoon, pour coffee over the milk.

5. Enjoy!

CILANTRO LIME DRESSING

TIME 8 minutes

SIZE 4 servings INGREDIENTS

• 5-10ml City Trees Blue Agave tincture

• 2 cups fresh cilantro

• 1 garlic clove

• ¼ cup lime juice

• ½ teaspoon ground coriander

• ½ teaspoon salt

• ½ cup extra-virgin olive oil

• Optional: 1 avocado or ½ cup plain Greek yogurt

INSTRUCTIONS

1. In a blender, place the cilantro, garlic, lime juice, City Trees Blue Agave tincture, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.

2. Creamy option: Blend with 1 avocado or ½ cup plain whole milk Greek yogurt.

3. Enjoy!

NORTH CAROLINA BBQ SAUCE

TIME 8 minutes

SIZE 16 servings

INGREDIENTS

• 5-10ml City Trees Blue Agave tincture

• 18 ounce preferred BBQ sauce

• ½ cup raw apple cider vinegar

• ¼ cup molasses

INSTRUCTIONS

1. In a mason jar, combine all ingredients and shake well.

2. Apply to chicken or ribs in the last few minutes of cooking, or simmer with green jackfruit for a vegetarian pulled pork.

3. Enjoy!

SAUCES& DRESSINGS

GRILLED PEACH VINAIGRETTE

TIME 4 hours SIZE 5-10 servings

INGREDIENTS

• 5-10ml City Trees 20:1 MCT Oil tincture

• 1 cup extra virgin olive oil

• ¼ cup honey

• ¼ cup raw apple cider vinegar

• 2 firm peaches

• 2 tablespoons minced garlic

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat grill. In a lidded bowl, combine apple cider vinegar, garlic, and honey and whisk.

2. In a separate bowl, combine olive oil and City Trees 20:1 tincture. Add oil mixture to vinegar mixture while whisking.

3. Add sliced peaches to mixture - seal and marinate for at least 4 hours.

4. Grill marinated peaches face down until flesh is caramelized. Add to vinaigrette, seal, and shake.

5. Enjoy!

SAUCES& DRESSINGS

SESAME GINGER VINAIGRETTE

TIME 8 minutes

SIZE 16 servings

INGREDIENTS

• 5-10ml City Trees Blue Agave tincture

• ¼ cup sesame oil

• ¼ cup rice vinegar

• 1 tablespoon sliced green onion

• 2 teaspoons minced fresh ginger

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. Place sesame oil, rice vinegar, green onion, ginger, City Trees Blue Agave tincture, salt, and pepper in a screw-top jar.

2. Cover and shake well to combine.

3. Enjoy!

TERIYAKI MARINADE

TIME 15 minutes SIZE 8 servings

INGREDIENTS

• 15ml City Trees 20:1 MCT Oil tincture

• ½ cup soy sauce

• 2 tablespoons honey

• 2 tablespoons rice vinegar

• 1 tablespoons sesame oil

• 2 tablespoons brown sugar

• 2 tablespoons sesame seeds

• 2 cloves minced garlic

• 1 (1 inch) piece fresh ginger, grated

• 1 tablespoon cornstarch

INSTRUCTIONS

1. Stir soy sauce, honey, rice vinegar, sesame oil, and City Trees 20:1 tincture, brown sugar, sesame seeds, garlic, and ginger in a small pan over medium heat.

2. Whisk water and cornstarch in a small bowl; add to soy sauce mixture. Bring to a boil, then reduce heat and simmer sauce, stirring until thick.

3. Enjoy!

HONEY AGAVE CHICKEN

TIME 30 minutes SIZE 4 servings

INGREDIENTS

• 15ml City Trees Blue Agave tincture

• Oil for deep frying

• 2 chicken breasts (8 oz each)

• 1 teaspoon salt

• 1 teaspoon pepper

• 3 tablespoons cornstarch

• ¼ cup honey

• 1 teaspoon lemon juice

• 1 teaspoon Sriracha sauce

• ¼ cup sliced green onions

INSTRUCTIONS

1. In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix chicken pieces, salt, pepper and cornstarch.

2. Carefully drop chicken in hot oil. Fry 5-6 minutes. Do not overcrowd pan. Drain on paper towels.

3. In small bowl, whisk together honey, City Trees Blue Agave tincture, lemon juice and Sriracha sauce. Add chicken and toss.

4. Enjoy by serving chicken over rice. Garnish with green onions.

CAPRESE SALAD

TIME 10 minutes

SIZE 8 servings

INGREDIENTS

• 15ml City Trees 20:1 MCT Oil tincture

• 3-4 sliced medium heirloom tomatoes

• 8 ounce sliced fresh mozzarella

• Fresh basil leaves

• Flaky sea salt and freshly ground black pepper

INSTRUCTIONS

1. Arrange the tomatoes, mozzarella, and basil leaves on a platter.

2. Drizzle with 20:1 tincture, andsprinkle with sea salt and freshly ground black pepper.

3. Enjoy!

CORN BREAD

TIME 45 minutes

SIZE 9 servings INGREDIENTS

• 60ml City Trees Blue Agave tincture

• 1 cup cornmeal

• 1 cup flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup milk

• 2 tablespoons oil

• 1 egg

INSTRUCTIONS

1. In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. In a small bowl, whisk together milk, City Trees Blue Agave tincture, oil and egg.

2. Combine mixtures. Spoon batter into a well-greased 9 x 9-inch pan. Bake at 350°F for 30 minutes.

3. Serve warm and enjoy!

BACON WRAPPED JALAPEÑO POPPERS

TIME 45 minutes

SIZE 6 servings INGREDIENTS

• 15ml City Trees 20:1 MCT Oil tincture

• ½ cup cream cheese

• ½ cup shredded sharp cheddar cheese

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 12 jalapenos peppers, halved lengthwise, seeds and membranes removed

• 12 slices of bacon

INSTRUCTIONS

1. Preheat oven to 400F, line a baking sheet with aluminum foil.

2. Mix cream cheese, cheddar cheese, City Trees 20:1 tincture, salt and pepper. Fill each jalapeno half with mixture.

3. Put halves together and wrap each pepper with slice of bacon, arrange and prepared baking sheet.

4. Bake for 25-35mins.

5. Serve hot and enjoy!

TIME 45 minutes SIZE 4 servings

INGREDIENTS

• 60ml City Trees Chocolate Agave tincture

• 2 cups hot water

• 4 dried ancho chiles, stemmed and deseeded

• ¾ chopped onion

• 15oz can fire roasted diced tomatoes

• 4 minced garlic cloves

• 1 tablespoon honey

• 2½ teaspoon salt

• 3 tablespoon creamy peanut butter

INSTRUCTIONS

1. In blender, add hot water and submerge the chiles. Let sit for 10 minutes to soften.

2. Add onion, tomatoes, garlic, honey and salt, and blend on high until smooth

3. Blend City Trees Chocolate Agave tincture and peanut butter for 30 seconds to 1 minute.

4. Serve hot over chicken, burritos, or eggs and enjoy!

TIME 5 minutes

SIZE 1 serving

INGREDIENTS

• City Trees x Dark Moon Chocolate Espresso Agave tincture

• 2-3 scoops vanilla ice cream

• 1 ounce Dark Moon Coffee espresso

• Whipped cream

• Toasted, chopped hazelnuts

INSTRUCTIONS

1. Place 2-3 scoops of ice cream in serving dish.

2. Pour Dark Moon Coffee espresso over ice cream.

3. Drizzle desired amount of City Trees x Dark Moon Chocolate Espresso Agave tincture.

4. Top with whipped cream and hazelnuts.

5. Serve immediately and enjoy!

CREAMY BLUEBERRY LEMON PALETAS

TIME 2.5 hours

SIZE 5 servings INGREDIENTS

• 60ml City Trees Blue Agave tincture

• 2½ cups greek yogurt

• 1½ teaspoon lemon juice

• 1 teaspoon lemon zest

• 12 ounces frozen blueberries

INSTRUCTIONS

1. Preheat oven to 350ºF. Place blueberries on a sheet pan lined with parchment paper. Roast for 15 minutes and watch closely to prevent burning.

2. Remove the blueberries and smash with fork. Let cool.

3. In a bowl, mix yogurt and City Trees Blue Agave tincture. Add lemon juice and lemon zest.

4. Add blueberries and mix until combined.

5. Spoon mixture into popsicle molds and freeze for 2 hours.

6. Enjoy!

PEANUT BUTTER OAT NO-BAKE COOKIE

TIME 30 minutes SIZE 6 servings

INGREDIENTS

• 60ml City Trees 20:1 MCT Oil tincture

• 1½ cup + 2 tablespoons oats

• 60ml MCT tincture

• ¼ cup peanut butter

• ¼ cup milk

• 1 cup sugar

• ⅛ cup cocoa powder

• ¼ teaspoon salt

• ½ teaspoon vanilla extract

INSTRUCTIONS

1. In a sauce pan, combine City Trees 20:1 tincture, peanut butter, milk, sugar, cocoa powder and salt. Turn heat on medium and stir constantly until it comes to a boil.

2. Remove from heat, add vanilla extract, and quickly stir in.

3. Add oats and ensure they are fully coated.

4. Using a spoon, scoop into cookie forms onto parchment paper. Let cool.

5. Enjoy!

CHURRO DIP

TIME 35 minutes SIZE 6 servings

INGREDIENTS

• 30ml City Trees Chocolate Agave tincture

• 1 cup chocolate chips

• ¾ cup heavy cream

• ½ tablespoon unsalted butter

• 1 teaspoon vanilla extract

• pinch of salt

INSTRUCTIONS

1. In a small sauce pan, combine the heavy cream and butter. Place over medium low heat for 2-3 minutes.

2. Add 30ml City Trees Chocolate Agave tincture, chocolate chips, vanilla, and pinch of salt. Use a rubber spatula to stir the mixture together until the chocolate chips have melted completely.

3. Once the sauce is completely smooth, remove from heat.

4. Serve and enjoy with churros, or any other baked goods!

CHOCOLATE MOUSSE

TIME 2.5 hours SIZE 4 servings

INGREDIENTS

• 30ml City Trees Chocolate Agave tincture

• 1 cup chocolate chips

• ½ cup heavy whipping cream

• ⅔ cup chilled heavy whipping cream

• 1 tablespoon powdered sugar

• ¼ teaspoon pure vanilla extract

INSTRUCTIONS

1. In a sauce pan, melt heavy cream, City Trees Chocolate Agave tincture, and chocolate chips until combined. Cool to room temperature (about 15 minutes).

2. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

3. Using a rubber/silicone spatula, fold (lift and scoop) the whipped cream into the melted chocolate.

4. Transfer into individual serving dishes and let chill for 2 hours.

5. Enjoy!

ALISSA SHERLEY

Alissa Sherley is a culinary virtuoso whose expertise extends beyond traditional cooking and baking techniques. Freshly graduated from culinary school with a focus on Pastry Arts, Alissa has seamlessly integrated her passion for cuisine with her fascination for cannabis, elevating the experience at City Trees to new heights.

As Alissa continues to explore the intersection of cuisine and cannabis, she remains dedicated to pushing the boundaries of culinary innovation. With her culinary prowess and passion for experimentation, she shares her findings and creations, where every bite is infused with culinary expertise.