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

Makes 1 cocktail

　　

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

　　

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.

　　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.