Bhang Southside Recipe
Bombay Sapphire Gin, Vetiver & Mandarin Sharbat, Lime, Mint, OG Kush
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Ingredients
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Cocktail
Garnish
Method
Preparation
Rim (optional)
If using vetiver sugar rim, lightly wet the edge of a chilled coupe or rocks glass with a cut lime wheel. Dip the rim into a shallow plate of fine sugar mixed with a pinch of dried vetiver powder (or finely grated vetiver zest substitute) to coat. Set glass aside.
Bruise mint
Place the 8 fresh mint leaves in a cocktail shaker. Gently clap the leaves between your hands once to release aromatics, then add them to the shaker. Using a muddler, press the leaves lightly 3–4 times — enough to bruise and release oils but not shred them.
Build cocktail
Into the shaker with the bruised mint add 2 oz Bombay Sapphire Gin, 0.75 oz Vetiver & Mandarin Sharbat, 0.75 oz fresh lime juice, and 0.25 oz simple syrup. Add 1 cup of cubed ice (enough to nearly fill shaker).
Shake
Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is well chilled and slightly frosted. This chills, dilutes, and integrates the mint and sharbat.
Double strain
Use a hawthorne strainer and a fine mesh (or julep) strainer to double-strain the cocktail into the prepared chilled coupe or rocks glass. Double-straining removes small mint bits and ice shards for a silky texture.
Add OG Kush
Carefully add 2 drops of OG Kush tincture to the surface of the cocktail. Drop count is intentional — start low (2 drops) and stir gently once with a bar spoon to incorporate. If using a stronger preparation, adjust dose downward. Wait 30–60 seconds before consuming to judge effect.
Garnish & serve
Garnish with a fresh mint sprig and a mandarin or lime wheel on the rim. Express one mint leaf over the glass (smack between palms) and float it on top for extra aroma. Serve immediately.