Beverages Recipe

Prepare hot water

Bring 2 liters of fresh filtered water to a rolling boil in a kettle. Remove from heat and let sit 30 seconds (to reach ~95–98°C).

Place 6 tea bags into a large insulated teapot or pot. Pour hot water over the tea bags, cover, and steep for 4–5 minutes for a balanced cup (steep up to 5–6 minutes for stronger).

Remove tea bags after steeping to prevent bitterness. Offer honey and lemon wedges at the table so guests can sweeten or add citrus to taste.

Brew method (drip or French press)

Heat 1.5 L fresh filtered water to just off boil (~95°C). For drip coffee: add 120 g coarsely ground Oughtred coffee to the filter basket and brew with the hot water. For French press: add coffee to the press, pour half the water, bloom 30 seconds, then add remaining water, steep 4 minutes, and plunge slowly.

If serving a larger group and you wish coffee sweeter or prepared in advance, dissolve up to 100 g granulated sugar into 200 ml hot brewed coffee to make a lightly sweetened coffee concentrate; keep separate so guests can sweeten to taste.

Keep brewed coffee hot in an insulated carafe. Offer chilled whole milk and optional half-and-half at the side so guests can add dairy to taste.

Stovetop hot chocolate

In a medium saucepan whisk together 6 tbs unsweetened cocoa powder and 4 tbs granulated sugar with 60 ml of the milk to form a smooth paste (prevents lumps).

Add remaining 940 ml milk to the saucepan and heat over medium-low, whisking frequently, until steaming and small bubbles form at the edges (do not boil), about 6–8 minutes.

Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness if desired. Transfer to an insulated pot or carafe to serve.

Serve in mugs topped with a generous handful of mini marshmallows (offer extra marshmallows for guests).

Chill and combine

Ensure both the Charme de L'Ile sparkling wine and orange juice are well chilled (ideally 2–3°C). Pour chilled orange juice into a pitcher or individual flutes first, filling about one-third of the flute or 90 ml per serving.

Top each flute with chilled sparkling wine, pouring gently down the side to preserve bubbles. Typical ratio: 2 parts sparkling wine to 1 part orange juice, but adjust to taste.

Garnish each flute with an orange slice on the rim and serve immediately.

Chill the sparkling water and prepare glasses with ice if desired. Serve sparkling water with a lime wedge on the rim; guests can squeeze the lime into their drink to taste.

Keep apple, cranberry, and grapefruit juices chilled in pitchers or carafes. Label each juice so guests can choose. Provide ice and appropriate glassware.

If desired, offer a small bowl of mixed fruit (optional, not in ingredient list) for guests to add to juices for a spritz or garnish.