Mint Berry Beast Recipe

Prepare hemp syrup (if making in-house)

To make hemp-infused simple syrup, combine 100 g sugar and 100 ml water in a small saucepan and heat until sugar dissolves. Remove from heat, add 1–2 g culinary hemp extract (adjust to desired potency and legal/local guidelines), stir to combine, cover and steep 15–30 minutes. Strain through a fine mesh to remove solids and refrigerate. Yield: about 180–200 ml. Use 45 ml per cocktail.

In a cocktail shaker, add the fresh mint leaves and 45 ml hemp-infused simple syrup. Gently muddle 6–8 of the mint leaves with the syrup to release aroma and oils; avoid over-muddling to prevent bitterness.

Add 30 ml fresh lemon juice to the shaker.

Place 100 g mixed berries in a separate mixing glass or the shaker. Lightly muddle the berries until they release juices but still retain some texture (about 8–10 gentle presses).

If using berry liqueur, add 15 ml to the muddled berries and stir to combine.

Pour the muddled berries and any juices into the shaker with the mint/hemp/lemon mixture. Add 45 ml vodka or light rum here if making the alcoholic version.

Fill the shaker with crushed ice (about 1 cup) and shake vigorously for 10–15 seconds until well-chilled and the outside of the shaker is frosty.

Strain the mixture through a fine mesh strainer into a highball or Collins glass filled with fresh crushed ice to catch seeds and pulp for a smooth texture.

Top with 120 ml club soda or sparkling water and gently stir twice to combine without losing carbonation.

Garnish with a mint sprig and a fresh berry. Optionally slap the mint sprig between your palms before garnishing to release aroma.

Adjust hemp extract dosage according to product concentration and local regulations. Disclose hemp infusion to guests and allow non-infused alternative by substituting plain simple syrup. Store hemp syrup refrigerated up to 7 days.