Recipe Book | Set Mocktails

Ingredients

• 4 g of white tea Fresh Melon (2 measures)
• 150 ml of water
• 60-80 ml of Sparkling Tea Organic Hibiscus
• 3-4 ice cubes
• Fresh fruit skewer: melon, strawberry, pineapple or grape

Preparation

1. Infuse 150 ml of water at 75 °C with 2 measures (4 g) of Fresh Melon for 3 minutes.
2. Remove the filter and allow the infusion to cool completely.
3. Once cold, pour it into a glass with the ice cubes.
4. Add the Sparkling Tea Organic Hibiscus to add a refreshing, lightly sparkling touch.
5. Stir gently and garnish with a fresh fruit skewer.

Ingredients

• 10 g of green tea Ging Dry Tea
• 5 mint leaves
• 2-3 slices of ginger
• Juice of 1 lemon
• 2 tablespoons of agave syrup
• 800 ml of mineral water

Preparation

1. Add the Ging Dry Tea, the mint leaves, ginger slices, lemon juice and agave syrup to a jug.
2. Add the mineral water at room temperature.
3. Leave to macerate for 3-4 hours in the fridge.
4. Once the time has passed, strain the mixture.
5. Serve in a glass and garnish with a lemon slice and a few pink peppercorns.

Ingredients

• 4 g of green tea Orient Express
• 150 ml of water
• 6-8 fresh mint leaves
• 1/2 lime cut into wedges
• 1 teaspoon of cane sugar or agave syrup
• 60 ml of sparkling water
• 1 teaspoon of lime juice
• 3-4 ice cubes

Preparation

1. Infuse 150 ml of water at 75 °C with 4 g of Orient Express for 2 minutes and leave to cool.
2. In a tall glass, add the lime wedges, cane sugar and mint leaves.
3. Gently muddle to release the aromas.
4. Add the chilled Orient Express tea and the lime juice.
5. Add the ice cubes, top up with sparkling water and stir gently.

Ingredients

• 12-15 g de Sangría Tea
• 800 ml of mineral water
• Juice of half an orange
• Juice of half a lemon
• 1 orange, sliced
• 1 apple, sliced
• Ice cubes
• 4 large tablespoons of white sugar

Preparation

1. Infuse Sangría Tea with water at 95 °C for 8-10 minutes in a teapot.
2. Strain the infusion, add the sugar and leave to cool.
3. In a jug, add the ice cubes and fruit slices.
4. Add the chilled Sangría Tea, along with the orange and lemon juice.
5. Mix well and serve with an orange slice and mallow flowers.

Ingredients

• 4 g of black tea Tropical Colada
• 100 ml of mineral water
• 100 ml of coconut water
• 50 ml of lime juice
• 2 ice cubes

Preparation

1. Infuse Tropical Colada with water at 95 °C for 4 minutes in a cup.
2. Strain the tea and allow it to cool completely.
3. In a jug, pour the Tropical Colada, coconut water and lime juice.
4. Mix well and serve over ice.
5. Garnish in a glass with a pineapple triangle and mallow flowers.