Air Recipe
Non-Alcoholic Gin, Non-Alcoholic Agave, Mango, Oolong Tea, Pineapple, Lemon, Soda.
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Ingredients
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Tea base
Fruit puree & syrup
Mixer & finishes
Method
Tea base
- 1
Steep oolong
Bring 240 ml water to about 90°C (just off boil). Place 2 tsp oolong tea in a teapot or heat-safe container and pour the hot water over it. Steep for 3–4 minutes for a medium-bodied tea, then strain or remove tea bags. Let the tea cool to room temperature (about 15–20 minutes) or chill briefly in the fridge for 10 minutes.
Fruit puree & syrup
- 2
Make mango-pineapple puree
Place 1 cup chopped mango and 1 cup chopped fresh pineapple in a blender. Add 30 ml non-alcoholic agave syrup and 30 ml fresh lemon juice. Pulse/blend until smooth, about 20–30 seconds. If mixture is too thick, add 1–2 tablespoons (15–30 ml) of the cooled oolong tea and blend again to reach a pourable syrupy consistency.
- 3
Taste and adjust sweetness/brightness
Taste the puree. If you prefer it sweeter, add up to 10 ml more agave and blend briefly. If it needs more brightness, add an extra 5–10 ml lemon juice. The puree should be fruity, slightly tangy, and balanced with agave.
Assemble drink
- 4
Combine base ingredients
In a cocktail shaker or large mixing glass, add 60 ml non-alcoholic gin, 60 ml cooled oolong tea, and 45–60 ml (about 3 tablespoons) of the mango-pineapple puree (adjust to taste for fruit intensity). Add the ice cubes to the shaker (or directly to the serving glass if not shaking).
- 5
Shake or stir
If using a shaker: shake vigorously for 10–12 seconds to chill and slightly dilute. If using a glass: stir briskly for 10–15 seconds. This chills the mixture and integrates the puree with the spirits and tea.
- 6
Top with soda
Strain (if shaken) into a tall glass filled with fresh ice. Top with 120 ml chilled soda water. Gently stir once or twice to incorporate without flattening the soda.
- 7