Preparation Steep 2 g of tea in 4 mL of filtered water at 75°C (165°F) for 1 minutes. Let cool. Pour 8 mL of tea into a champagne flute. Add 1 mL elderflower liqueur Top with sparkling wine

This cocktail was created by Philippe Carraz, head barman at l’Alcazar in Paris, exclusively for Palais des Thés.

Preparation Infuse 2g of Tropical Garden in 1 litre of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves. Pour half of the liquid into an ice cube tray and freeze. You will now have 5 ml of Tropical Garden plus ice cubes made with Tropical Garden . In the measuring jug, combine the Tropical Garden infusion with the vodka, Grand Marnier and sugar cane syrup. Add the ice cubes. Serve in large clear glasses.

Preparation Add 15g Water Garden to ¼ litre almond milk. Leave to infuse in the fridge for 5 hours. Remove the infused leaves. Then, in a blender, combine the ¼ litre infusion with 4g fresh coconut milk, 4g agave syrup and 2 slices of mango. Serve.

Recipe by Bastien Gardrat

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Place the mint leaves and lime pieces in the bottom of the glass and add the simple syrup Muddle the mint leaves and lime, then fill the glass with crushed ice Pour in the rum and top off with 15 mL of the Summer Fizz lemonade concoction Use a stirring spoon to stir from the top down

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Fill a large glass with ice cubes Add the rum. Top off with 15 mL of the Summer Fizz lemonade concoction Finish your cocktail by squeezing in the juice from one quarter lime

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Chill the glass using ice cubes Fill a shaker with ice cubes and add the lime juice and vodka Shake vigorously and pour into the glass Place the cucumber slices in the glass and top off with the Summer Fizz lemonade concoction

Preparation1. For the tea Steep 16 g of in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the sangria (makes a 1-litre pitcher) Pour the red wine and Cointreau into a pitcher. Add the cane sugar, cinnamon, and vanilla bean split in half. Cube or slice the lemon and orange and macerate in the red wine mixture at least overnight. Steep your the day you plan to d

Preparation1. For the teas Steep 8 g of in 5 mL vodka for 5 hours. Steep 8 g of in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator. 2.For the cocktail (makes one drink) Fill a shaker with crushed ice, then add 6 mL of the vodka-tea mixture, the Crème de Pêche, 16 mL of steeped in water, the coulis, and the cranberry juice. Shake vigorously for about 15 seconds, then pour into a highball glass.

The original name is “Long Island Iced Tea”. Invented in the US during prohibition, the iced tea color was designed to hide the alcohol.

Preparation Infuse the Alizes Winds Tea in ¼ litre rum for around 4 hours. Remove the infused leaves. Add ½ litre orange juice and 2 cl apricot nectar, plus 2 tbsp sugar cane syrup. Mix well using a large spoon. Serve.

Preparation Steep 7 g of Organic Spicy Passion in 13.5 oz (4 mL) cold filtered water for 5 hrs in the refrigerator. In a large pitcher, stir together the 13.5 oz of cold Organic Spicy Passion with the pink grapefruit juice, pink grapefruit liqueur, cane sugar syrup, and vodka. Serve very cold.

Preparation Steep the Organic Spicy Passion in ½ liter of filtered water at 175°F (8°C) for 4 min. Let cool, and then pour into an ice cube tray. Pour the cognac, Grand Marnier, and cane sugar syrup into a glass. Add the sparkling water. Finish with two Organic Spicy Passion ice cubes. Serve very cold with an orange slice.

Preparation In a pitcher, steep 15g of Spicy Passion in the white rum for approximately 5 hours. Filter using a coffee filter. Pour back into the pitcher and add the vanilla bean.

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Fill a glass with ice cubes Add the whiskey. Top off with 6 mL of the Summer Fizz lemonade concoction