Name: Basil and Green Tea Mocktail
Yield: Makes 1 cocktail
Ingredients: 1 cup (200 g) granulated sugar; 1 cup (240 ml) water; 1 cup (12 g) basil leaves; 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

Cocktail in a coupe glass garnished with basil.

Photo by Jennifer Chong

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.

Recipe information

Yield
Makes 1 cocktail

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

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.
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.

Image may contain: Drink, Juice, Beverage, Plant, Fruit, Food, Cocktail, and Alcohol

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.