Though we would never advocate getting trollied, sometimes the occasion calls to swap your flat white for something a little stronger during BBQ season.

In which case, if you are are going to let your hair down, do it with a cocktail that is packed with antioxidants and anti-inflammatory properties too because, well, #balance.

How can that be, you ask? They’re infused with Turmeric Gold and Mint Matcha Green tea, of course, making them anything but ordinary. If that isn’t your cup of tea, quite literally, then we reccomend our favourite zero-alcohol tonic spritz below. Go on and give ’em a go.

PUKKALINI

Just what we all need – the summer of love in a glass

INGREDIENTS

Pukka Love tea

Pomegranate juice

1 bottle of prosecco

1tsp of rosewater per glass (optional)

Rose petal (optional)

METHOD

1. Cover 5 tea bags with 250ml boiling water. Leave to infuse for 30 minutes in a covered container. Strain to make Love tea essence, then put in fridge for 2 hours.

2. Take 25ml Love tea essence and add 25ml pomegranate juice.

3. Top up with prosecco.

4. Add some rosewater if you would like (1tsp per glass).

5. Finish off by adding a fresh rose petal. Et voila!

GOLDEN LIGHTS

A drop of this will really make you shine…

INGREDIENTS

Pukka Turmeric Gold tea

The juice of a lime or two

Honey to taste

Fresh mint

Cloudy lemonade

Gin (optional)

METHOD

1. Cover 3 tea bags with 250ml boiling water. Leave for an hour. Strain and let cool further.

2. Add lime juice to taste.

3. Muddle 50ml of the Turmeric

Gold with some ice. Add in a lick of honey and some fresh mint leaves.

4. Add some cloudy lemonade.

5. If you wish, add some gin – shaken, not stirred.

SPICE & AROMATIC TONIC 

None of the alcohol, all of the taste.

INGREDIENTS

Seedlip Spice: 50ml/1.8oz

Fever Tree Aromatic: 125ml/4.4oz

METHOD

Build over Ice in a highball glass with pomelo sash

A MAJESTIC MANIFESTATION

Bringing dreams to life

INGREDIENTS

Pukka Mint Matcha Green tea

1 shot caipirinha

Handful of crushed ice

Juice of a lime

Sprinkle of coconut sugar

1 bottle of prosecco

METHOD

1. Cover 3 tea bags with 150ml boiling water Leave to infuse for 30 minutes in a covered container. Strain to make Mint Matcha Green essence. Put in fridge for 2 hours.

2. Add 1 shot caipirinha to a handful of crushed ice. Add juice of a lime, sprinkle of coconut sugar and 50ml of the Mint Matcha Green essence. Stir.

3. Top up with prosecco.

4. Finish off with fresh mint leaves.

COLD BREW GIN & TONIC

Two classics combine for a real treat of a drink

INGREDIENTS

Sandows cold brew coffee

Good quality gin

Indian tonic water

METHOD

1. Fill a tall glass with ice

2. Add 35ml gin

3. Top with 75ml tonic water

4. Gently float 25ml of cold brew coffee by pouring directly onto ice

5. Garnish with orange peel (optional)