Name: Lemon-Ginger Tonic (Alcohol-Free Aperitif)
Total time: 12 min
Yield: Serves 1
Cuisine: British
Ingredients: 1 Loyd Boost Immunity pyramid bag; 100ml freshly drawn water, brought to a true rolling boil; 2 thin coins of fresh ginger root, peeled (1 for the concentrate, 1 for the garnish); 2 long strips of unwaxed lemon peel, about 6cm each (1 for the concentrate, 1 for the garnish); 150ml well-chilled good Indian tonic water (Fever-Tree or equivalent); 1 tsp acacia honey or raw blossom honey; 1 small sprig of fresh rosemary, about 8cm long; Plenty of cubed ice for the highball glass

Lemon ginger tonic is a grown up alcohol free drink for the early evening: a strong brew of Loyd Boost Immunity built up over ice with good Indian tonic water. The quinine in the tonic brings a clean bitter edge, which is what stops it tasting like a soft drink and turns it into something you would actually serve as an aperitif.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Ginger Tonic (Alcohol Free Aperitif) recipe. Canonical: https://teas.co.uk/recipes/fruit tea/lemon ginger tonic alcohol free aperitif/

Brew the tea strong with fresh ginger and a strip of lemon peel, cool it right down, then build it over ice with the tonic and a little honey to balance the bitterness. A pinch of lemon peel over the top and a sprig of rosemary in the glass do the rest.

⏱ 12 min 🍽 Serves 1 📊 Easy 📚 Fruit Tea Recipes

You'll need

1 Loyd Boost Immunity pyramid bag
100ml freshly drawn water, brought to a true rolling boil
2 thin coins of fresh ginger root, peeled (1 for the concentrate, 1 for the garnish)
2 long strips of unwaxed lemon peel, about 6cm each (1 for the concentrate, 1 for the garnish)
150ml well chilled good Indian tonic water (Fever Tree or equivalent)
1 tsp acacia honey or raw blossom honey
1 small sprig of fresh rosemary, about 8cm long
Plenty of cubed ice for the highball glass

Method

Drop the Loyd Boost Immunity pyramid into a small heatproof jug along with one of the thin ginger coins and one of the long lemon peel strips. Pour over the 100ml of rolling boiling water.
Cover the jug with a small saucer and steep for eight full minutes for a strong concentrate, long enough that the ginger and lemon peel infuse alongside the bag.
After eight minutes, lift the bag from the jug, do not press, and discard.
Slide the jug into the freezer for ten minutes to cool the concentrate fast to room temperature. Strain out the ginger coin and lemon peel and discard.
Fill a tall highball glass to the top with cubed ice, reaching within 1cm of the rim.
Pour the cooled concentrate, about 80ml, over the cubed ice in the glass.
Stir in the teaspoon of acacia honey with a long bar spoon until fully dissolved.
Top the glass with the 150ml of well chilled good Indian tonic water, pouring against the back of a bar spoon to keep the bubbles in. Give the drink one gentle stir.
Pinch the second strip of lemon peel skin side down over the glass so the citrus oils mist over the surface, then drop it in against the side.
Tuck the second ginger coin and the rosemary sprig in at the side of the glass and serve straight away with a long bar straw.

What you'll end up with: A tall highball over ice, pale amber, with a curl of lemon peel, a ginger coin and a sprig of rosemary standing in the glass. Sweet honey and ginger to start, then the dry tonic bitterness underneath.

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🛒 Made with this tea

Loyd Boost Immunity, 20 Tea Bags 40g£5.00