THC Mocktails Are New at The Sugar Maple

Bong Water is just one of the four options listed on the menu.

Bay View bar The Sugar Maple (441 E. Lincoln Ave.) is putting a spin on the mocktail trend with its new booze-free cocktails incorporating Verdant Delta-8 THC cocktail syrup.

The syrup is made, as it implies, from Delta-8 THC, a psychoactive compound said to make you feel euphoric and relaxed. It’s not the same as Delta-9 THC. That’s the compound, found in the cannibis plant, that people take to get high. According to the FDA, concentrated Delta-8 THC is typically made from hemp-derived CBD.



Join us for a free webinar on Dec. 7 about year-end financial planning including: account management, credit needs and taxes. Register for expert tips today

The folks at Sugar Maple say they’re using 5 mgs of Delta-8 syrup, “a quarter of the recommended dosage,” in their cocktails.

It all started in April, when bartenders Harrison Browning and Xay Matabele were given the task of creating nonalcoholic Delta-8 syrup-infused drinks for a pop-up dinner series with the local Mexican food outfit Troublemakers Cocina. The tenders say the cocktails are intended to send a message of inclusivity. “Just because you don’t drink alcohol doesn’t mean you aren’t welcome,” says Matabele in a news release.

Photo courtesy of The Sugar Maple

The bar has four hemp-derived cocktails ($12 each) on the menu. They are – Spicy Doinks, which has house jalapeno shrub, lime, ginger beer and Delta-8 tincture; Pineapple Express, with house pineapple mint syrup, coconut water, Untitled Art Lemon Lime CBD Seltzer, and Delta 8 tincture; Fresa Flora, combining house strawberry rhubarb shrub, Untitled Art Grapefruit CBD Seltzer, and Delta 8 tincture; and finally, the truly intriguing Bong Water, which features McFleshman’s hop water, lime, fish sauce, chipotle Cholula, Worcestershire sauce, celery salt, chili powder, black pepper, house ancho and guajillo pink salt, and Delta 8 tincture. 

The bar’s hours: Mon-Thurs 4-11 p.m.; Fri 4 p.m.-2 a.m.; Sat noon-2 a.m.; Sun noon-10 p.m.




Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.