Pot Stocks & Stocked Pots: New Age Beverages and Borscht

Edibles Magazine Issue 56 Pot Stocks and Stocked Pots New age Bev Co and Borscht

Summertime is the best time for a cold drink, so we’ve chosen New Age Beverages as our pot stock this month. According to Yahoo Finance’s website, “New Age Beverages turned heads late last summer after announcing that it would be rolling out CBD-infused drinks, expanding its offerings to ready-to-drink coffee, tea, and other functional beverages. There may be plenty of debate on the merits of CBD, but there’s no denying that the non-psychoactive portion of the cannabis plant is riding a trendy wave of acceptance… New Age Beverages is expected to turn profitable this year, building on that in the coming years. Their $85 million largely cash deal is a game changer, exploding revenue and gross profit out of the gate. The move also opens up relationships with retail outlets internationally given Morinda’s presence in 60 different countries, something that should help expand the reach of its existing portfolio.” Last year New Age Beverages was able to sell stock at high prices, make a bar-raising acquisition, and establish itself as an early player in the CBD beverage market, and better days should now be ahead for investors. Also, because it’s Summer, our soup this round is best served cold, like revenge.

Cold Canna Borscht
5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken or vegetable stock, (preferably homemade)
16 ounces sour cream, plus extra for serving
1/2 cup plain or Greek yogurt
1/4 cup sugar
2 tablespoons cannabis butter or coconut oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool. In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, canna butter or oil, sugar, lemon juice, vinegar, 1 tablespoon salt and pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Patrick Ian Moore

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