Recipes: Infused Mocktails & Cocktails To Make For Your Next Dinner Pa

Recipes: Infused Mocktails & Cocktails To Make For Your Next Dinner Party

Posted on May 24 2022

Making your own infused mocktails and cocktails can be a lot of fun. You can experiment with both alcoholic and non-alcoholic beverages and there are numerous recipes that you can try out. 

Herbal Tonic and Gin

This is a dual ingredient beverage that utilizes an herbal elixir that is premade. It is also possible to use water that is herb infused, that can be made with a botanical infuser machine. You’ll want to find a product that has a minimum of ten milligrams worth of dry herb so you can feel the desired effects, but many users prefer twenty-five milligrams.


  • Two ounces of Tanqueray Rangpur style gin
  • Four ounces of Aurora infused beverage
  • Rosemary sprig garnish
  • Lime wheel garnish


  • Fill up your glass using ice
  • Put in the gin and then the infused liquid and stir thoroughly
  • Garnish using the rosemary sprig and lime wheel

Moscow Dry Herb Mule

This particular recipe is quite earthy, making it somewhat challenging to combine with the right ingredients. The one ingredient that works wonderfully is ginger. Others include citrus, which results in a cocktail that feels refreshing with a minimum hangover.


  • Two ounces of vodka
  • One ounce of lime juice
  • 1/3 ounce of ginger herbal infused syrup
  • Lime wedge garnish
  • Mint sprig garnish


  • Fill up a copper mug that is chilled using ice
  • Add the lime juice, ginger syrup and vodka then briefly stir to mix
  • Top using ginger beer
  • Use the lime wedge and mint sprig to garnish

For the ginger syrup,  add 1 cup of water , 1 cup of sugar and 2  three-inch fresh ginger stems along with four  grams of grounded dry herb to your botanical infuser. Select 160°F and 1 hour to infuse the syrup, once the cycle is complete, strain using the included strainer bag  & place the syrup into a storage jar and seal it.

Dirty Herbal Martini

The Dirty Herbal Martini is distinctive for its olive brine. Utilizing raw herb-based oil instead of syrup guarantees that you’ll obtain the full flavor and terpenes since the herb hasn’t been fully heated or processed.


  • Two ounces of dry gin
  • ½ ounce of green cocktail olive brine
  • ½ ounce of vermouth (extra dry)
  • Cracked pepper garnish
  • Herb infused oil garnish
  • Green olive garnish


  • Place every ingredient inside your mixing glass that contains ice then stir until it becomes well chilled.
  • Strain inside a coupe or chilled Martini glass
  • Garnish using a green cocktail olive that has been skewered, three drops worth of herb infused oil with a touch of the black cracked pepper.

A growing number of bars around the country are experimenting with herbal cocktails. Generally speaking, they add a flavor that is piney or nutty and will boost the soporific attributes. The herbal float was one of the earliest cocktails and tastes best when they are combined with flavors that are salty and highly acidic, which minimizes the piney tones.


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