Dad's Cannabis Tincture
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins

Cannabis tinctures are one of the easiest ways to incorporate THC into your food. 

This is my take on an alcohol based marijuana-infused tincture aptly named "Green Dragon," originally cooked up by Master Wu. 

I've been making this  cannabis tincture for well over ten years now, originally using it as a replacement for my Father-in-law's expensive Marinol that we could no longer afford. It worked wonders for him. 


As with all ingested cannabis methods, follow the age-old rule for dosing tincture: start low and slow. Start with just 3 or 4 drops into a drink, or to add an extra kick to a joint, drop 10 drops on the end, allow to dry completely then smoke normally.

Author: The Baker
  • 2 ounces high proof alcohol Everclear or Bacardi 151
  • 3.5 grams top shelf cannabis flower
  1. Preheat oven to 240 degrees.
  2. Grind up your cannabis so that there are no visible solid nugs remaining. Make a disposable tray out of aluminum foil by folding up the edges; spread out the cannabis evenly. Bake for 60-70 minutes, peeking every 15-20 minutes or so to ensure that the herb is toasting evenly.
  3. When your cannabis has a slightly nutty, toasty odor and the color darkens from a brighter green to brown as shown, you have successfully completed an essential element to cooking with cannabis: decarboxylation.

  4. Divide your decarb'd cannabis between two empty tea bags (you can pick these up cheap on Amazon) and place in the jar. Pour the alcohol in the Mason jar, ensuring that the alcohol is completely covering the cannabis.
  5. Use a water bath to heat the alcohol/cannabis mixture. Fill a medium size pot with a couple inches of hot water, enough to heat the jar without completely covering it. 

    Bring the alcohol mixture to a steady temp of 170 degrees and simmer for around 20 minutes. You are looking for about a reduction of about half in volume.

    Remove from heat and allow to cool completely.

    NOTE: If you are using a stove with an open flame, ALWAYS ensure you have good ventilation in order to avoid the risk of alcohol vapors igniting. Remember, high-proof alcohol is FLAMMABLE. Proper venting makes this procedure quite safe – make sure you bring your common sense to the kitchen!

  6. Using the lemon squeezer, *SQUEEZE* every last drop out of the tea bags. I prefer to strain for a second time through an additional tea bag or coffee filter. This removes unwanted particulates in the tincture and greatly improves the flavor.

    2 ounces alcohol yields = 1 ounce tincture.

  7. At this point most throw away the used cannabis material, however I like to toss the bags into a “Mystery Jar”. Just fill a pint jar halfway with high-proof alcohol, then every time you make a batch of tincture toss your spent bags in the jar. After three or four months strain and enjoy…carefully and responsibly, of course!

    Once you have strained and filtered your tincture, store it in a dark glass bottle in a cool place, safe from light. A brighter green tincture indicates a high chlorophyll content, thus may have a slightly stronger weed flavor.