Four mocktail recipes you can make using tea...

Creating alcohol-free drinks with party appeal is easier than it seems... Choose one of these delicious Ti Ora tea mocktails for some appetising alcohol-free inspiration...

Camomile Sour 

Ingredients:

Three tea bags of Ti Ora Herbal Infusion: Camomile with Lemon, Honey & New Zealand Manuka Leaf,

180ml Coconut Water

10ml Lemon Juice or 1/2 Lemon

1 tsp Honey

10ml Aquafaba

Camomile flower and corn flower

Method:

1. Soak two tea bags in 180ml coconut water for at least 4 hours (store coconut water overnight in the fridge for better results).
2. Shake all the ingredients with ice until it all foams up. Pour over ice into stemless wineglass.
3. Garnish with camomile flower and corn flower from inside the third tea bag.

Tips: If you don’t have cocktail shaker, glass jar works well. Aquafaba is the brine from canned chickpeas
– a great alternative foaming agent to egg white.

Summer Fruit Spritz

Ingredients:

• Two tea bags Ti Ora Fruit Infusion: Summer Fruits with New Zealand Manuka Leaf
• 80ml Hot Water
• 10ml Passionfruit puree/syrup
• 40ml Seedlip Spice 94
• 50ml Tonic Water
• Orange slide
  

Method:

1. Brew two bags with hot water for 5 mins. Remove the tea bags and allow to cool down, then chill.
2. Once chilled, combine with passionfruit puree, and Seedlip. Pour over ice. Top up with tonic water. Garnish with orange slide.

Tip: Passionfruit puree or syrup will be available at your local supermarket.

Ginger Lemongrass Fizz

Ingredients:

• Two tea bags Ti Ora Green Tea with Ginger, Lemongrass & New Zealand Kawakawa
• 100ml hot water
• 100ml Ginger Beer
• Crystallized Ginger
• Cocktail Skewer

Method:

1. Brew two bags in 100ml hot water for 3 mins. Remove the tea bags and allow to cool.
2. Pour chilled tea into flute glass then top up with ginger beer. Garnish with crystallized ginger skewer.

Tips: Different ginger beer delivers different sweetness, use your favourite!

Peach and Passionfruit Rose

Ingredients:

• One tea bag Ti Ora Green Tea with Peach, Passionfruit & New Zealand Kawakawa
• 120ml Hot Water
• 50ml Ecology & Co Asian Spice
• Lemon Peel

To make tea syrup:

1. One tea bag Ti Ora Fruit Infusion: Summer Fruits with New Zealand Manuka Leaf Tea
2. 80ml Hot Water
3. 2 tbsp sugar

Method:

1. Brew one bag of Ti Ora Green Tea with Peach and Passionfruit with 120ml hot water for 3 mins. Remove the tea bags and allow to cool down.
2. To make the tea syrup, brew one bag of Ti Ora Fruit Infusion Summer Fruits Tea with 80ml hot water for 5 mins. Remove the tea bags and add 2 tablespoons of sugar. Stir until dissolved.
3. Mix all the ingredients well and keep chilled. Serve into a wine glass.
4. Garnish with lemon peel.

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