Exact quantities, then the method.
This turns one Feel New bag (fennel, aniseed, turmeric, cardamom, liquorice and citrus peel) into a non-alcoholic aperitif with Indian tonic water. The savoury, bittersweet spice behaves almost like a vermouth here: it gives the tonic something to bite against, while the quinine dries out the sweetness of the spices. Brewed strong and chilled, it pours pale gold and lengthens over ice.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Feel New Tonic (Non-Alcoholic Aperitif) recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/feel-new-tonic-non-alcoholic-aperitif/
It uses the Feel New blend from the Pukka Organic Herbal Collection. Fifteen minutes plus chilling.
You'll need
- 1 Pukka Feel New bag (from the variety carton; fennel, aniseed, turmeric, cardamom, liquorice and citrus peel)
- 80ml filtered water at a full rolling boil (100°C)
- 1 teaspoon caster sugar or runny honey (optional, balances the quinine bitterness)
- 150ml chilled Indian tonic water (good quality; cheap tonic is too sweet here)
- 1 strip of pared orange peel, expressed over the glass and dropped in
- 1 thin slice of fresh ginger (optional, for a sharper finish)
- Plenty of cubed ice, plus a chilled highball or wine glass
Method
- Bring 80ml of filtered water to a full rolling boil. Drop the Feel New bag into a small heatproof jug or mug and pour the water straight over. Cover with a saucer (the cardamom and aniseed are volatile oils, you want them in the cup not in the kitchen).
- Steep for a full seven minutes off the heat. Feel New is dense with whole spices, not powders, so the longer steep is needed to draw the fennel out and the colour past pale.
- Lift the bag out and press it gently against the side of the jug with the back of a spoon. Stir in the teaspoon of sugar or honey while the concentrate is still hot, if using.
- Transfer the 80ml concentrate to a small heatproof dish or jug and refrigerate for 30 minutes, or freeze in a metal cup for ten minutes, until it is fridge cold. Pouring tonic onto a warm concentrate kills the carbonation immediately; chill it first.
- Fill a chilled highball or large wine glass with cubed ice (not crushed, which dilutes too fast). Add the slice of fresh ginger if using, then pour the chilled concentrate over the ice.
- Top with the 150ml of chilled Indian tonic, pouring gently against the inside of the glass to preserve the fizz. Stir once with a long spoon, just enough to combine.
- Express the strip of pared orange peel over the glass (a sharp twist between the fingers, oily side down) and drop it in. Serve immediately while the bubbles are still fast.
The tea it is made with, and what to make next.
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Brewed with: Pukka Organic Herbal Collection, 20 Tea Bags 34.4g
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