by Evelyne & Clara

This summer, enjoy a delicious non-alcoholic creation with the scent of coconut and pineapple. A low-tea mocktail that's as refreshing as it is exotic, for sipping at any time of the day or evening!

Preparation1.For the tea Steep 8 g of in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.Mix the cocktail (makes one drink) Fill a shaker with crushed ice, then add 12 mL of -infused tonic water and the juices Shake vigorously for about 15 seconds, then pour into a lowball glass such as a whiskey glass Finish with a splash of grenadine

Preparation1.For the tea Steep 8 g of Sweet Sorbet 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 cocktail (makes one pitcher) Cut your melon in half. Remove the seeds, then cube the flesh. Add the cubes to the pitcher containing the Sweet Sorbet -infused fizzy lemonade Add the Orgeat syrup and mint leaves, then stir with the cocktail spoon

Preparation1.For the tea Steep 16 g of in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Pour 2 mL of -infused tonic water into your glass, then the grenadine syrup Stir with the cocktail spoon Cube the blood orange and add it to your cocktail

Preparation1.For the tea Steep 32 g of in 5 mL sparkling water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Fill a shaker with crushed ice, then add 1 mL of -infused sparkling water and the apple juice. Add the tablespoon of honey Finish with the lime juice, then shake vigorously for about 2 seconds Serve and enjoy!

Preparation1.For the tea Steep 16 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 pitcher or two Mason jars) Cut the raspberries in half Add the raspberries and the lemon round to the steeped Add a few mint leaves for flavour and refrigerate for at least 3 minutes before serving

Preparation1. For the tea Steep 13 g of in 4 mL of water at 94°C (2°F) for 1 minutes. Let the infusion cool for about 15 minutes. 2.For the mocktail (makes one drink) Put the basil leaves into a shaker, squeeze the juice of the lime over them, then add the elderflower syrup, the apple juice, and finally 1 mL of steeped . Shake the ingredients gently together and serve in a large wine glass

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L filtered water for half an hour in the refrigerator 2. Mix the cocktail Squeeze the juice from half a lime into a glass and add 18 mL of apricot juice Pour in 1 mL Orgeat syrup and 1 mL of the steeped Summer Fizz Fill the glass with crushed ice and top off with ginger ale

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 Pour the fruit juices into a glass filled with ice cubes Add 1 mL raspberry coulis followed by 5 mL of the Summer Fizz lemonade concoction

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L tonic for one hour in the refrigerator 2. Mix the cocktail Place several leaves of mint and coriander in a shaker Pour in the pineapple, grapefruit, and lemon juice and the agave syrup Add ice cubes and shake Pour into a glass filled with ice cubes and top off the cocktail with 6 mL of the Summer Fizz tonic concoction

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L tonic for one hour in the refrigerator 2. Mix the cocktail Pour 5 mL of cranberry juice into a shaker Add 15 mL raspberry coulis and 15 mL mango passionfruit coulis Top off with 6 mL of the Summer Fizz tonic concoction. Shake with a few ice cubes

Preparation Infuse 1 g of Maté Clássico or Mate Verde Chimarrão in 2 ml of water at 9°C for 1 minutes Filter and cool the liqueur Fill a long drink glass with ice (ice cubes or crushed ice), mix 4 ml of mate liqueur and 5 ml lime Add the Ginger Beer