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The matchito mocktail recipe

The matchito mocktail recipe

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  • Drink
  • Cocktails
  • Mocktails

This matcha green tea and mint ice tea mocktail recipe brings out the subtle mint taste of matcha green tea and the result is the taste of a mojito without the kick of rum. The calming properties of essential elements matcha green tea make this the ideal drink for relaxing in the sun whilst re-invigorating your skin and maintaining your perfect summer body.

London, England, UK

2 people made this

IngredientsServes: 1

  • 1 squeeze lime
  • 1 teaspoon essential elements matcha green tea
  • 1 handful fresh mint
  • 1/2 teaspoon unrefined sugar (optional)
  • 250ml filtered or spring water

MethodPrep:5min ›Ready in:5min

  1. Squeeze the lime juice into a cocktail shaker and add matcha green tea. Mix with a bamboo whisk or conventional whisk. Add the mint and sugar (if desired) and muddle with a cocktail muddler or mortar.
  2. Add the water and a handful of ice. Replace top of shaker and shake vigorously. Strain into a tall glass and serve with a wedge of lime and a sprig of mint.

See it on my blog

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Make These Delicious Cannabis-Infused Mocktail Recipes At Home

Replace the booze with BHO in these non-alcoholic drink options.

It’s entirely likely you or someone you know has made the unfortunate and all-too-easy party blunder of imbibing too much alcohol and then adding cannabis to the mix. What seems like a natural social combination of a few drinks and a few joints can quickly turn into nauseous, seemingly unending awfulness. The effects of both cannabis and alcohol can creep up on you unexpectedly, as your body interacts with the intake of chemicals at different speeds. I’ve certainly questioned on many a dark morning the plausibility of ever combining the two reliably, under any circumstances. The jury’s still out.

In the meantime, I can report firsthand that enjoying the two individually is the best plan. To take it even further, you can replace an alcoholic beverage with cannabis-infused mocktails, which is beneficial to your body, as opposed to the known havoc wreaked by alcohol. Instead of drinking a numbing poison for kicks, there is now the option of enjoying a plant that has been used throughout recorded civilization as a holistic natural medicine.

The question is, however, how can you enjoy cannabis consumption as innocuously and acceptably as drinking an alcoholic beverage?

Welcome to the world of “mocktails”: cannabis-infused drinks that are a delicious, effective and subtle alternative to an alcoholic beverage. Take extra care when drinking cannabis, as liquids are processed more quickly by your body than edibles, so you may feel the effects in as little as 10-20 minutes. Let it ride for at least 45-90 minutes before drinking more, to be on the safe side.

Remember: you can always drink more, but you cannot go back in time and drink less.

Luckily, it’s impossible to overdose on cannabis, but the effects can be unpleasant and overwhelming if too much is consumed for your personal tolerance.

Here’s a cannabis-infused simple syrup recipe to use as a base ingredient for your own homemade cannabis mocktail creations. It does take some time and patience, but is well worth the effort:

Cannabis-Infused Lemon Simple Syrup Recipe


1 cup filtered water
1 cup sugar
12 drops cold-pressed essential lemon oil
2 teaspoons corn syrup
1/2 gram cannabis BHO concentrate
1/2 gram (1 teaspoon) sunflower liquid lecithin (found in health food stores)


  1. Bring the cup of filtered water to a simmer. Add one cup of sugar (tip: slightly dampening the sugar before adding it to the simmering water will help the crystals incorporate more smoothly), 2-3 drops of essential lemon oil and 1 tsp of corn syrup. Take care not to boil the mixture, as that will alter the ratio of water-to-sugar in the syrup through evaporation.
  2. Loosely cover the saucepan with a lid, and bring the syrup mix to a simmer for 5 minutes. Do not stir, as the sugar may crystallize easily at this stage with the introduction of any foreign particulates. Set it aside to cool slightly during the next step.
  3. Heat cannabis concentrate to a steady 250º F degrees in a glass or stainless steel dish that will be big enough to later accommodate the addition of 1 cup of syrup.
  4. Continue to heat the concentrate until bubbles have stopped at maximum bubble formation, about 5 minutes. Temperatures of stoves and other variables make this step extremely unpredictable the best way to gauge the correct time is visually. Stir the concentrate slightly with a bamboo skewer while heating to ensure even decarboxylation.
  5. Thin the cannabis oil with 10 drops of essential lemon oil and 1 tsp corn syrup. Mix thoroughly.
  6. Add 1 tsp sunflower liquid lecithin to the cannabis oil mixture. Stir thoroughly while heating at 175º F for 5 minutes. Remove from heat.
  7. Quickly add the 1 cup of simple syrup to the warm cannabis oil mixture, stirring vigorously to incorporate the oil mixture into the syrup.
  8. Heat the syrup to 160º F. Using a wet pastry brush to keep sides free of crystals, keep an eye on the mixture and stir with a very clean whisk periodically to break up the foam. This is the most difficult step, as it can take up to 3 hours for the oil to be fully dissolved. Patience and low heat are key to the success of this emulsion while avoiding the further decarboxylation of the cannabis oil.
  9. When the oil has dissipated to a sheen of droplets, remove the syrup from the heat and cool slightly before stirring. Stir vigorously and steadily with a clean whisk.
  10. Pour the now infused-syrup into an air-tight container. (Tip: Use a spatula to ensure you fully scrape the sides of all the infused goodness.)
  11. Label clearly, and store up to one week in a dark, cool place. If the infused syrup does separate or crystallize, don’t worry, it can easily be mixed up again by simply stirring, and can be reheated gently, as needed.

Dosage: If your BHO potency is 70 percent THC (700 mg), one half-gram would then contain around 350 mg THC. With 16 tablespoons in each cup of infused syrup, a single tablespoon would contain approximately 22 mg of THC.

Three Cannabis-Infused Mocktail Recipes

Rosemary, Cucumber & Cannabis Ginger Beer Recipe


1 liter (4 cups) of ginger beer
1/2 cup cannabis-infused lemon simple syrup
1 cucumber, sliced
2 sprigs of rosemary, slightly crushed
Ice, extra rosemary sprigs and a fresh cannabis fan leaf for garnish, if available

makes 4 servings at a 44 mg dose per mocktail


  1. Add all the ingredients into a jug and stir.
  2. Cover and refrigerate for between 2-4 hours.
  3. Serve over ice, and garnish with extra rosemary sprigs and a fan leaf or two. Share and enjoy!

Cannabis-Infused Mojito Mocktail Recipe


5-6 mint leaves
2 tbsp fresh lime juice (juice from approximately half of a medium/large lime)
2 tbsp cannabis-infused lemon simple syrup
½ cup ice
1/2 cup club soda or sparkling mineral water

makes 1 serving at a 44 mg dose


  1. Muddle 3 of the mint leaves and the lime juice in the bottom of your glass.
  2. Add 2 tablespoons canna-infused lemon simple syrup, the club soda or sparkling water, and the rest of the mint leaves.
  3. Stir to mix thoroughly. Add ice and enjoy!

Thai Basil & Lime Cannabis-Infused Mocktail Recipe


1/2 lime, sliced into 4 lime wedges
A small handful of fresh Thai basil
2 tablespoons cannabis-infused lemon simple syrup
1 cup club soda or sparkling water, plus more to top off
1 cup ice
Lemongrass stalks, trimmed (optional, to use as stir sticks)
Cannabis leaves for garnish, if available

makes 2 servings at a 22 mg dose per mocktail


  1. Muddle the basil with the lemon cannabis simple syrup in a serving glass.
  2. Add the club soda or sparkling water, and stir until well mixed.
  3. Add the ice and lemongrass stalks. Top off with club soda or sparkling water and a slice of lime. Share and enjoy!

Originally published in the print edition of Cannabis Now.

39 Non-Alcoholic Drinks for Valentine's Day

Whether you're extending Dry January for a month (or 12) or just don't partake in alcohol, you can still treat yourself and your loved one(s) to a special drink this Valentine's Day. From elegant mocktails to flavorful sodas, our users have you covered with these alcohol-free drink recipes that are perfect for a romantic meal or just sipping on the couch.

This Mojito may lack alcohol, indeed it's alcohol free, but it's refreshing, balanced and tasty nonetheless.

Adapted from a popular drink on the menu of Jamie's Italian restaurant and bar chain.

For more recipes, its origins and history, see the Mojito Cocktail.


There are approximately 51 calories in one serving of Ginger Mojito Mocktail (Non-alcoholic).

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Making a virgin raspberry mint mojito is actually very easy. It all starts by making a mint flavored syrup. A little sugar, a little water and some fresh, packed mint are boiled together and then strained, leaving behind a sweet, minty syrup. Really press the liquid out of the mint leaves so that all the juice comes out- that is where the flavor lives! Once cooled that flavor packed syrup is ready to use!

the perfect combination which makes this mojito one you are going to love...”

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There are several ingredient options to use in your blue mojito mocktails.

First, the recipe calls for frozen blueberries because they provide a stronger purple color compared to fresh blueberries. Fresh blueberries can be used if you like, but the final drink may not be as colorful!

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Coconut water brings a nice, simple but sweet flavor and is a great replacement for white rum, gin or vodka if you want to create a mocktail. Most non-alcoholic blueberry mojito recipes simply replace the alcohol with extra soda, but I prefer coconut water!

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Courtesy of YOURS Non-Alcoholic Drinks


8 oz. Water¾ cup Sugar1 cup Blueberries

4 oz. Freshly squeezed lime juice

In a small sauce pot over medium-high heat, make a ginger simple syrup by combining water, ¾ cup sugar and ginger. Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool.

Mocktail Directions:

In a food processor add blueberries and lime juice. Puree until smooth, then press mixture through a fine mesh sieve to discard solids. In a bowl with a pour spout, add blueberry mixture and cooled simple syrup to taste and stir to combine. Fill two glasses with ice. Divide mixture evenly into glasses. Top off with seltzer.

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2 oz. GT&rsquos SYNERGY Living in Gratitude Kombucha

2 dashes Angostura Bitters

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Rim a lowball glass with cinnamon and sugar. Add ice, a dash of bitters, Bright Chai Syrup, and top with very cold DRY Fuji Apple Botanical Bubbly. Garnish with an apple slice.

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2 drops El Guapo Love Potion No. 9 Bitters

Fresh mint sprig, for garnish


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In a wine glass, combine 7-10 juniper berries with 1-2 star anise. Using a paring knife or a peeler, peel one large section of the cucumber and line the wine glass with the peel. Peel a large section of the grapefruit and twist the rind into the glass, then rub the peel on the outside and inside of the glass before lining the glass with the peel. Fill the glass with ice and add 200mL of quality tonic water, such as FeverTree, and pour in a 5mg vial of ALT. To finish, garnish with one large rosemary sprig and stir the drink well using the sprig to maximize the aromatics.

Courtesy of ALT and Employees Only LA


1/4 tsp. Freshly grated ginger

1/2 tsp. Freshly squeezed lemon juice

Handful of iceLemon slices, for garnish

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1 oz. Myrtle-infused simple syrup

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2 oz. Water1 oz. Simple syrup

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1 oz. Fresh blood orange juice

Combine coconut water, blood orange juice, lime juice, and pineapple syrup in a cocktail shaker. Add ice and shake. Strain over crushed ice into a highball glass and fill with Perrier. Garnish with blood orange, pineapple, and ground nutmeg.

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3.4 oz. Grapefruit Kombucha

Muddle five mint leaves in the bottom of a highball glass before adding crushed ice. Pour in the Artet, top with kombucha, and garnish with the remaining mint sprigs.


2 ½ oz. Lyre&rsquos American Malt

Combine maple syrup, Lyre&rsquos American Malt, and a splash of hot coffee in a mug. Stir to dissolve maple, add remaining ingredients and top with whipped cream. Serve in an Irish coffee mug with a grated orange zest garnish.


4 oz KeVita Raspberry Lemon Master Brew Kombucha2

4 oz.White granulated sugar

8 oz. Water (for the simple syrup)

8 oz. Fresh squeezed lemon juice

24 oz. Cold water (to dilute)

Puree the raspberries using a blender or food processor. Add a touch of water to help get a smooth texture. Squeeze the raspberry puree through a mesh strainer into a large pitcher to remove the seeds.

Make your simple syrup by placing sugar and 1 cup of water into a pot and bringing to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool. Juice 5-7 lemons to make a cup of juice.

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Watch the video: The EASIEST u0026 BEST Strawberry Mojito Recipe. Summer Mocktail Recipes. Strawberry Mojito


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