High For The Holidays: Cannabis-Infused Mocktail Recipes

Happy holidays from us at Herb. What better way to get in the holiday spirit than sipping your way to euphoria? These mocktails below are stepping up the non-alcoholic beverage game with hangover-free bliss.

As the holidays approach, everyone is finding an excuse to log off from work and tune into merry social settings with beverages abound. But not everyone prefers alcohol.

We could just show you a list of the best cannabis beverages, but where’s the fun in that? See our guide below on the best (and easiest) cannabis-infused mocktails for a different kind of liquid courage. No headaches, no hangovers, just flavorful and festive fun with a euphoric cannabis twist.

Here’s our selection of cannabis-infused mocktails for you to try this holiday season.

In order to create cannabis-infused mocktails, you need something to infuse your beverage with.

These mocktail recipes work with any sublingual tincture. Choose your favorite CBD tincture or opt for something more potent like the many tinctures from Binoid, each containing unique cannabinoids:

• THC-P Tincture
• THC-B Tincture
• HHC Tincture
• HHC-P Tincture

Simply follow the dosing directions and increase or decrease your dose depending on your tolerance (and the tolerance of others). Without further ado, let’s get to the kitchen.

Inspired by the Italian classic, the negroni, this drink delivers a tangy punch (minus the morning-after headache).

Yields one beverage

• Two shots of tonic water
• One shot of cranberry juice
• Ice cubes
• One serving of your sublingual tincture (more or less depending on tolerance)
• Three splashes of Angostura bitters
• An orange rind

1. Combine the tonic water, cranberry juice, and two ice cubes in a tumbler glass. Stir and slowly incorporate your chosen tincture.
2. Top with the Angostura bitters. Make sure all parts are fully integrated into the glass.
3. Let the mix rest as you grab an orange rind and twist it over the glass and brush it across the rim. Adding the skin to the mix is optional (if you like that extra bitterness).

This cocktail overflows with the aromas of the holidays. It’s an exotic twist on the traditional mulled wine (minus the Winter Wonderland queues).

Yields one beverage

• One clove, crushed + a sprinkle of cinnamon
• Five to ten fresh blueberries
• Crushed ice
• One teaspoon of agave syrup
• One serving of your sublingual tincture (more or less depending on tolerance)
• One serving of sparkling water
• Mint leaf

1. Take the clove and mash it with a muddler or wooden spoon. Grab a pinch and put it at the bottom of your glass. Top with the blueberries and gently smash them to create a thick paste.
2. Add the crushed ice, agave syrup, and your chosen tincture. Stir once more, then slowly pour your sparkling water, mixing thoroughly.
3. Grab a mint leaf, put it between your fingers, and cover the glass rim with it (2-4 circles).

This drink is as straightforward as they come. But don’t let it fool you; the refreshing powers make it one of the most enjoyable beverages (especially if you’re in a part of the world where it’s summer this time of year).

Yields 1 beverage

• 6 mint leaves
• 3 lemon slices
• 3 grapefruit slices
• 1 tbsp simple syrup
• 1 tsp lemon juice
• One serving of your sublingual tincture (more or less depending on tolerance)
• Ice cubes
• Club soda
• Lemon slices and mint leaves for garnish

1. In a cocktail shaker, add mint leaves, lemon slices, grapefruit slices, simple syrup, lemon juice, and your tincture. Use a wooden spoon or cocktail muddler to mash them together.
2. Add your ice cubes to a glass and pour the mixture overtop. Top with Club Soda, and garnish with lemon slices and mint leaves.

An ode to the top man on the green, this drink is tart and refreshing, inspired by the classic Arnold Palmer. There’s not much to the recipe, but that doesn’t mean it won’t hit.

Makes a pitcher of 4-6 servings

• Three bags of black tea
• 355ml of lemonade (storebought or homemade)
• 3-4 servings of your sublingual tincture (more or less depending on tolerance)
• Four teaspoons of brown sugar

1. Brew the tea bags in hot water; let them steep for 5-10 minutes or until the mix is brown (but not too dark). Add brown sugar, saving some for rim garnish.
2. Let the tea cool down. Pour into the jug, adding six to eight big ice cubes inside. Pour your lemonade and chosen tincture, mixing well until the concoction looks consistently distributed.
3. Garnish the rim with brown sugar.