Inspiration without Alcohol

There are so many reasons to take a break from alcohol, be it temporary or permanent.     Whatever the motivation, taking a healthy break can be a challenge.  The vast diversity of tea’s origins and flavour profiles has always offered a great alternative.  But there is also the world of tea-based mocktails to explore.  For many years we have been exploring recipes with numerous mixologists, here are three of our favourites.  

Hojicha Sour

Without doubt one of our favourites this one offers a perfect balance between the roasty notes of Hojicha and sesame, the vivacity of lemon and the gentle sweetness of maple syrup.

Ingredients

• 2.5 oz of Hojicha Isagawa chilled (we recommend an 8hr cold infusion of 2.5g per 250ml water.  If you don’t have time a hot infusion cooled on ice works).
• 2/3 oz lemon juice
• 1/2 oz dark maple syrup (if you have a sweet tooth add up to ¾ oz)
• 4-5 drops of unroasted sesame oil
• 3/4 oz egg white (or vegan emulsifier)
• 3-4 dashes of walnut bitters

Preparation

Put all the ingredients in a shaker with ice and mix vigorously. Pour into an ‘old-fashioned’ glass, filtering off the ice. Scoop the remaining foam onto the surface of the drink, add a light sprinkle of sesame seeds and a zest of lemon to garnish.

Bitter Earth

A very original mocktail that offers a perfect balance between fruity, pleasantly acidic, a subtle bite of bitter and the rich earthy tones of aged tea.

Ingredients

• 3 oz of Pu Er Sheng 2009 Badashan* chilled (we recommend an 8hr cold infusion of 2.5g per 250ml water.  If you don’t have time a hot infusion cooled on ice works).
• ¾ oz cranberry juice
• 2 oz kombucha ‘Rise: Hibiscus and Rose’ or similar
• 2-3 drops of orange bitters
• 1 to 2 drops of orange blossom

Preparation

Mix all ingredients and serve on ice in a 10oz ‘Highball’ glass. Garnish with zest of grapefruit or a slice of orange.

*We recommend the Pu Er Sheng 2009 Badashan for aromatic balance. You could substitute with another Pu er with a strong earthy character.

Wuyi Sunrise

A festive beverage that brings together the fruity slightly roasty notes of Wuyi wulong, the freshness of citrus and sweetness of grenadine.

Ingredients  

• 3 oz Bai Rui Xiang iced *
• 1 oz fresh pressed clementine juice
• 1-2 oz soda water (to increase the volume)
• A splash of Grenadine syrup

Preparation

Mix ingredients and serve on ice in an ‘old-fashioned’ glass, filtering off the ice. Garnish with pomegranate and/or zest of clementine.