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Recipe: Cannabis Infused Cadillac Margarita Bars

Updated: May 3

This is a fun recipe to pull out for (adult) company, barbecues, or festive occasions, such as Cinco de Mayo. It's a very tequila forward recipe, so I recommend using a Tequila that you'd be happy to drink straight up. You'll want to keep the flavor light and summery, so strongly suggest to use a Silver or Blanco Tequila. I use Jose Cuervo Especial Silver. In order to allow the tequila and lime flavors to fully develop, make the Tequila Blend 1 day before baking the recipe.

9 servings


Tequila Blend: make the day before baking the recipe!

- 2 teaspoons lime zest

- 1/2 cup fresh lime juice (4- 5 limes)

- 1/4 cup Silver or Blanco tequila

- pinch of salt

- 5 drops green food coloring (optional)

Cannabis Infused Crust

- 40 saltine crackers

- 6 tablespoons cannabutter (84 grams) To purchase:

- 2 tablespoons unsalted butter (28 grams)

- 1 tablespoon sugar

- 3/4 teaspoon salt

Lime Curd

- 5 large egg yolks

- 1 14 oz can of sweetened condensed milk


Sea Salt Flakes (I use Maldon brand)


Tequila Blend:

- fine grater or microplane

- kitchen knife

- hand juicer or fork

Cannabis Infused Crust:

- 8 x 8 baking dish

- food processor or rolling pin

- food processor bowl or mixing bowl

Lime Curd

- mixing bowl

- whisk or fork


Day before baking:

1/ Zest limes. Add to mason jar or sealable container

2/ Microwave limes for 30 seconds

3/ Juice limes, add juice to container

4/ Add tequila, orange liqueur, salt, and food coloring (if using)

5/ Shake the mixture. Stow away in refrigerator overnight.

Baking Day:

Preheat oven to 350 degrees. Remove tequila blend from refrigerator.

Prepare Cannabutter Crust:

1/ Grease 8 x 8 baking dish with butter or pam. Line the dish with parchment paper, leaving a 2" overhang on all sides.

2/ Combine the cannabutter and unsalted butter in small dish. Microwave in 15 second intervals until melted.

3/ In a food processor, pulse the saltines until coarsely ground. (Alternatively, place them in a freezer bag and use a rolling pin to crush them.). Add the melted butters, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for 15 minutes.

4/ After 15 minutes, remove crust from freezer. Bake for 15 minutes, until crust is light golden brown.

Prepare Curd: do this step while the crust is in the freezer

1/ In a mixing bowl, whisk together the egg yolks and sweetened condensed milk.

2/ Whisk in the tequila blend.

3/ Allow to set while the crust freezes and parbakes.

Fill the Crust:

1/ When the crust comes out of the oven, pour the curd mixture over the crust. Use a spatula to smooth the curd evenly over the crust

2/ Bake until curd edges are set, but center is still a bit jiggly (20 to 22 minutes).

3/ Transfer to a baking rack to cool for 30 minutes. Then freeze for at least 2 hours before serving.

4/ After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with sea salt flakes, cut into 9 bars and serve right away. Store leftovers in the freezer. Cheers!

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