Tea can be a great base for drinks of all kinds because it imparts layers of flavor without adding sugar. In this nonalcoholic cocktail, green tea adds a slightly vegetal, floral quality.
This recipe is excerpted from ‘Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes’ by Camille Wilson. Buy the full book on Amazon.
Ingredients
Basil Syrup
1 cup (200 g) granulated sugar
1 cup (240 ml) water
1 cup (12 g) basil leaves
Cocktail
1 egg white* or 2 Tbsp. aquafaba (optional)
2 oz. (60 ml) freshly brewed green tea
¾ oz. (22.5 ml) Basil Syrup
¾ oz. (22.5 ml) fresh lemon juice
½ oz. (15 ml) pineapple juice
Basil leaf, for garnish
Preparation
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Make the Basil Syrup
Step 1
In a small saucepan over medium heat, combine the sugar, water, and basil. Once boiling, turn down the heat and let simmer for 1 minute. Remove from heat and let steep, covered, for 30 minutes.
Step 2
Using a strainer, strain the mixture into a resealable container. Store in the refrigerator for up to 2 weeks.
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Make the cocktail
Step 3
In a cocktail shaker, combine the egg white or aquafaba (if using), green tea, basil syrup, lemon juice, pineapple juice, and ice. Shake until chilled. Strain into a coupe glass and garnish with a basil leaf.
*Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.
Reprinted from Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes by Camille Wilson, with permission from Chronicle Books, 2022. Photographs © Jennifer Chong. Buy the book from Amazon or Chronicle Books.
