Drinks Recipe

Make syrup

Combine 1 cup rock sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves completely. Bring to a gentle simmer for 2 minutes to concentrate slightly. Remove from heat and cool to room temperature. Strain if any solids remain. Store in a jar in the refrigerator — yields about 1 cup.

Brew teas

Brew the oolong tea and jasmine green tea separately with freshly boiled water (oolong 3–5 minutes, jasmine green 2–3 minutes) using proportions to yield 3 cups oolong and 1 cup jasmine when strained. Prefer slightly strong extraction because dilution and ice will follow. Strain leaves and cool teas to room temperature (or place in an ice bath to chill quickly).

Blend base

In a pitcher, combine the cooled oolong (3 cups) and jasmine green tea (1 cup). Stir in 4 tbs of the prepared rock sugar syrup and 1 tbs light honey until fully dissolved. Add 2 tbs fresh lemon juice and stir. Taste and adjust sweetness: add up to 1 tbs more syrup if desired.

Prepare citrus-ginger mix

In a small bowl, combine 1/2 cup strained fresh orange juice, 2 tbs fresh lime juice and the 1 tbs thinly sliced fresh ginger. Let sit 3–5 minutes to infuse ginger aroma. Strain the juice to remove ginger slices if you prefer a clear drink. Chill briefly if needed.

Carbonate lift

Just before serving, stir 1 cup chilled club soda into the citrus-ginger juice to add brightness and effervescence. Do this to preserve fizz.

Muddle aromatics

In each serving glass (makes 4 servings total), place 2–3 fresh mint leaves and 1–2 basil leaves. Use a muddler or the back of a spoon to gently press just enough to release oils — avoid over-muddling to prevent bitterness.

Fill with ice

Add about 1/2 cup crushed ice into each glass (total ~2 cups across 4 glasses). Drop one large ice cube into each glass for slower dilution.

Combine components

Pour 1 cup of the blended tea base into a measuring container. Add 2 tbs of the citrus-ginger carbonated mix, then top each glass with approximately 3/4 cup of this combined liquid (adjust so each glass receives equal amounts). Reserve any extra tea mixture in the pitcher for refills.

Finish & garnish

Give each glass a gentle stir to mix the tea and citrus soda. Add a spritz (about 1 tsp total distributed among glasses) of floral tonic or orange blossom water over the top for an aromatic lift. Twist an orange zest strip over each glass to release oils and drop it in, place a thin lemon wheel on the rim, and float an edible chrysanthemum flower if using. Adjust mint/basil placement for visual appeal.

Serve immediately while the club soda is fizzy. The prepared tea base (without soda or ice) keeps refrigerated up to 3 days; add soda and fresh herbs just before serving. Leftover assembled drinks with ice should be consumed within 1 hour for best flavor and texture.