Whether it’s a slice of cake on birthdays or (ahem) anniversaries, or a glass of bubbly to revel in your latest successes—whoever you are, wherever you’re from, we bet you celebrate your occasions with food and drink.

Food is how we commemorate our achievements too. So we’ve compiled a few unique tastes and toasts that are infused with our favorite plant to elevate our celebrations.

Award-winning Italian-born chef Sebastian Carosi contributes delectable infused ramen and panna cotta recipes, while Sensi Nevada’s managing editor Debbie Hall brings us two cocktail recipes crafted by authentic Las Vegas establishments.

Cannabis-Infused Ramen

Looking for an easy, nutritious meal? You’ll love this ramen made with fresh, wild ingredients and Identity’s CBD Bone Broth Powder. This bone broth is available with or without CBD and features increased bioavailability thanks to an innovative process that extracts beneficial ingredients from poultry bones.

“As an award-winning pioneer in the farm-to-fork movement and a cannabis revolutionary, I’m always looking to push the envelope with wild foods,” Carosi says. “When I was growing up, my Italian immigrant family taught me how to find food everywhere we went. Whether foraging for wild mushrooms, clams, oysters, dandelion greens, or nettles, I’ve always enjoyed getting outdoors and finding my food. I encourage others to forage for wild ingredients; the true reward comes when you get home and start the process of preparing your bounty.

“When cooking wild edibles, I usually stay on the simple side of things, like this recipe for a quick, easy bowl of ramen. If you’re not up for foraging—or you’re just plain scared of handling stinging plants—swap out the nettles for spinach and the shiitakes for any of your favorite mushrooms. Enjoy your ramen—and don’t make it too pho-king hot.”

Cannabis-Infused Panna Cotta

If you’re looking for a dessert that looks, tastes, and sounds fancy but is actually quick and easy to make, consider panna cotta. “As an Italy-trained chef with Italian heritage, I often tell stories of the country’s gastronomic delights, but this one is the sweetest of all,” Carosi says.

“I first encountered panna cotta in the Piedmont region of Northern Italy. At its essence, this simple treat is a dairy pudding thickened with gelatin. Panna cotta is remarkably creamy, rich, smooth, and melts in your mouth without a trace of lumpiness or grittiness. The earliest known versions were made with ultra-thick cream and thickened with fish bones, but today gelatin is enough to set it and forget it.

“We’re enhancing this classic by adding Identity CBD Coconut Creamer, a plant-based powder with organically farmed, THC-free hemp from Oregon. This recipe brings me back to my Italian roots and reminds me of days spent in Piedmont eating panna cotta and hunting truffles. Like my panna cotta memories, your first bite is sure to be an unforgettable experience.”

Two Vegas-Style Cocktails

Toasting with a special cocktail is the perfect way to come together and celebrate accomplishments and anniversaries. Whether it’s a twist on a classic drink or a new sensation, try one of these delectable drinks to commemorate the milestone of the day. After the past year, who doesn’t want to go back in time?

The Vegas Room brings back the magic of the intimate supper club, pairing nostalgia for the past with the modern elegance and sophistication of today. David James Robinson, the restaurant’s chef and owner, has mixed together this delightful drink to pay homage to Vegas and all who raise their glasses.

Slice of Vegas Pizza, meanwhile, in addition to its classic Italian fare and hand-tossed New York–style pizza, hosts a full bar with a thoughtfully curated selection of local and craft beers, wine by the glass or bottle, and creative cocktails like its Italian Creamsicle.

Wild Nettle and Mushroom Ramen

Servings: 2 / Recipe by Sebastian Carosi

INGREDIENTS

Broth

• 9 tablespoons Identity CBD Ginger Bone Broth Powder
• 3 cups water
• 1 tablespoon chili paste
• 1 tablespoon cannabis-infused soy or tamari*
• 1 teaspoon fresh ginger, finely chopped

Toppings

• 10 medium shiitake mushrooms
• 2 tablespoons vegetable oil, divided
• 2 tablespoons water
• 1 tablespoon cannabis-infused soy or tamari*
• 4 ounces wild stinging nettles or spinach
• 2 farm fresh eggs
• Two 3-ounce packs dried ramen noodles
• ½ cup green onions, finely chopped
• 2 teaspoons cannabis-infused sesame oil*
• 2 teaspoons chili oil

*The soy/tamari and sesame oil can be infused in the MB2e MagicalButter Machine.

INSTRUCTIONS

In large saucepan over medium heat, combine broth ingredients and simmer 10 to 15 minutes. Set aside.

In one sauté pan over medium heat, heat 1 tablespoon oil. Add shiitakes and sauté 2 to 3 minutes on each side.

Remove from heat, splash with soy, and set aside.

In another sauté pan over medium-high heat, heat remaining oil until almost smoking. Add nettles and water, and wilt, stirring occasionally, for 1 minute. Remove from heat, drain, and set aside.

Bring a small saucepan of water (enough to cover eggs) to a boil. Add eggs and simmer for 7 minutes.

Remove pan from heat and plunge eggs into ice-cold water for 5 minutes. Carefully peel eggs and set aside.

Finally, cook the noodles according to the package directions (but toss away that nasty flavor packet).

Combine and Serve: Divide cooked noodles into 2 large ramen bowls. To each bowl, add 5 marinated shiitakes, 2 ounces of wilted nettles, and a split soft-set egg. Fill each bowl with broth. Top each with chopped green onions and a drizzle of sesame and chili oil.

Coconut Panna Cotta

Servings: 5–6 / Recipe by Sebastian Carosi

INGREDIENTS

Panna Cotta

• 2 tablespoons cold water
• 3 teaspoons gelatin powder
• 2 cups heavy whipping cream
• ½ cup sugar
• ¼ vanilla bean (split & scraped)
• 2 teaspoons cannabis-infused vanilla extract*
• 1 cup full-fat canned coconut milk
• 2 packages Identity CBD Coconut Creamer

*All cannabis-infused products can be made in the MB2e MagicalButter Machine botanical extractor.

Agave Nectar Glaze

• 1 teaspoon gelatin powder
• 3 tablespoons water, divided
• ½ cup agave nectar

INSTRUCTIONS

For Panna Cotta
In a small bowl, sprinkle gelatin over water. Mix with a small whisk and let stand 5 minutes to dissolve. (This is called “blooming” the gelatin.)

In a small saucepan over medium heat, combine cream, sugar, vanilla bean, and vanilla.

Whisk until sugar dissolves and mixture is hot but not boiling (about 5 minutes).

Remove from heat and whisk in bloomed gelatin. Stir until fully dissolved.

Stir in coconut milk and creamer, and pour through a fine wire mesh strainer into a large container.

Pour mixture evenly into 5 or 6 ramekins or mason jars.

Chill in refrigerator uncovered until set (overnight is best).

For Glaze
Bloom gelatin in 1 tablespoon of water.

In a small pan over medium heat, warm agave nectar and remaining water. Add gelatin and stir to dissolve.

Remove from heat and set aside for 10–15 minutes.

Pour on top of each panna cotta and return to fridge. Chill for at least 4 hours.

Enjoy with your favorite fruit and a sprig of mint.

The Vegas Room Cocktail

Servings: 6 / Recipe from The Vegas Room

INGREDIENTS

• 1 large cucumber
• 12 ounces vodka
• 6 ounces ginger ale
• 6 ice cubes
• 6 fresh mint sprigs
• 6 lime wedges
• 6 drops vanilla extract
• 6 rounds of cucumber for garnish

INSTRUCTIONS

Prepare vodka in advance by slicing cucumber into rounds and sealing it in a container with vodka. Let sit for three days, then strain.

In each of 6 rocks glasses, add one ice cube and a sprig of fresh mint. Muddle and smash the mint.

Squeeze and drop in a wedge of lime and a drop of vanilla extract into each glass.
Pour in 1 ounce of ginger ale and 2 ounces of cucumber-infused vodka into each glass.

Garnish with a cucumber round on the rim.

The Italian Creamsicle

Servings: 1 / Recipe by Slice of Vegas Pizza

INGREDIENTS

• 1½ ounces Malibu rum
• ½ ounce banana liqueur
• ½ ounce cream
• 1½ ounces pineapple juice
• 1½ ounces orange juice
• 1 orange slice
• 1 cherry

INSTRUCTIONS

Fill a pint glass with ice. Add all ingredients and stir.
Create a fruit flag garnish by threading an orange slice and a cherry onto a toothpick.