Iced teapigs Marrakesh Mocktail
Developed by FIGO’s head bartender, Brad Gubbins. Just a quick sip of this delicate chunmee green tea blended with peppermint leaves will give you that traditional Moroccan experience, without the need for added sugar.
Serve: In a pitcher
Garnish: Strawberry slice, pineapple piece, orange slice and mint sprig
- 15 oz. teapigs Marrakesh green tea with mint (4 tea temples) (chilled)
- 5 oz. Apple juice
- 2 ½ oz. Fresh lemon juice
- 2½ oz. Simple syrup
- 9 dashes pineapple & star anise bitters
- Top with soda water to your liking
Start by brewing some tea. To make the process easier, brew 4 cups of tea with 4 teapigs Marrakesh green tea with mint tea temples to ensure you have enough for the recipe. Steep for a bit longer than you would for a cup of tea to make sure the flavour stands out - 10 minutes. Once steeped, remove tea temples and allow to chill. Add all the ingredients, except the soda water, into an ice filled pitcher.Add garnish and stir until all ingredients are mixed. Top with ice and soda water. Pour into a Collins glass to serve.
How to make simple syrup
Pour equal parts water and sugar in a saucepan. 1 cup of sugar and 1 cup of water will make 1 ½ cups of simple syrup once dissolved. Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved.