Drinks Recipe

Brew the tea

Bring 1 liter of water to a boil. Remove from heat and steep 4 black tea bags for 5 minutes for a balanced strength (6–7 minutes for stronger tea).

Sweeten

Remove the tea bags, stir in 4 tablespoons of honey while the tea is still hot so it dissolves completely.

Add citrus and chill

Stir in 60 ml fresh lemon juice. Pour the hot tea into a heatproof pitcher and add 500 ml cold water to adjust strength. Let cool to room temperature, then refrigerate until chilled (about 30–45 minutes) or add a handful of ice to speed cooling.

Serve

Fill glasses with ice (about 3 cups divided among servings), pour the chilled tea over ice, garnish each glass with a lemon slice, and stir before serving. Taste and add extra honey or lemon if desired.

Muddle mint and sugar

In a large pitcher, add 20 g fresh mint leaves and 3 tablespoons sugar (or simple syrup). Gently muddle the mint with a wooden spoon or muddler for 20–30 seconds to release oils—do not shred the leaves.

Add lime and ice

Pour 60 ml fresh lime juice into the pitcher. Add 2 cups of ice to chill and help extract more mint flavor.

Top with soda

Slowly pour 750 ml club soda (or sparkling water) into the pitcher and gently stir to combine, tasting and adjusting sweetness if needed.

Serve

Fill glasses with ice, strain or spoon mint leaves into glasses as desired, garnish with lime slices and a sprig of mint, and serve immediately.

Brew barley tea

Bring 1.5 liters of water to a boil. Add 4 barley tea bags (or 30–40 g roasted barley) and simmer gently for 5–8 minutes for a clear, toasty flavor.

Cool and chill

Remove the tea bags or strain out barley. Pour the hot tea into a pitcher and add 500 ml cold water to cool it down. Let it reach room temperature, then refrigerate until cold (30–45 minutes) or add ice.

Serve

Serve over ice (divide 3 cups ice among glasses). Barley tea can be stored in the fridge up to 48 hours—stir before serving.