tea forward-sparkling
Jasmine Yuzu Sparkler
This sparkling tea mocktail combines the delicate floral notes of jasmine green tea with the sharp, aromatic citrus of yuzu and a touch of honey.
10 minutes1Easy
tea forward sparkling · alcohol-free
Lychee Thai Basil Jasmine Cooler
This sparkling mocktail balances the floral notes of jasmine green tea with sweet lychee nectar and the peppery brightness of fresh Thai basil.
Editorial recipe guidanceThis page provides editorial development guidance; it does not represent a documented preparation claim.
Prep time
10 minutes
Total time
15 minutes plus tea chilling
Serves
1
Difficulty
Medium
Bright & refreshing
A balanced alcohol-free drink built around real citrus and fruit flavor.
Simple ingredients
Easy-to-find ingredients and an approachable home-bar method.
Perfect for occasions
Made for an everyday treat, dinner party, or celebratory pour.
Ingredients
Makes 1 serving. Ingredient quantities update with the selected batch size.
- 4 oz chilled jasmine green tea
- 2 oz lychee nectar
- 1/2 oz fresh lime juice
- 4 fresh Thai basil leaves
- 1 pinch flaky sea salt
- 3 oz sparkling water
- Ice cubes
- Garnish: one fresh lychee or a sprig of Thai basil
Step-by-Step Instructions
- 1
Prepare the glass
1. Place the fresh Thai basil leaves in a sturdy highball glass or a cocktail shaker and gently muddle to release the aromatic oils.
- 2
Build the drink
2. Add the chilled jasmine green tea, lychee nectar, fresh lime juice, and a pinch of flaky sea salt to the glass or shaker.
- 3
Add the finishing touch
3. Fill the container with ice cubes and stir vigorously for fifteen seconds to ensure the ingredients are thoroughly chilled and combined.
- 4
Garnish & serve
4. If using a shaker, strain the mixture into a fresh highball glass filled with clean ice; otherwise, leave the muddled herbs in the glass for a rustic look.
- 5
Garnish & serve
5. Top the drink with cold sparkling water, pouring slowly to maintain the carbonation.
- 6
Garnish & serve
6. Give the drink one final, gentle stir to integrate the sparkling water without losing the bubbles.
- 7
Garnish & serve
7. Garnish with a fresh lychee fruit or a vibrant sprig of Thai basil before serving immediately.
Recipe Tips
- Brew the jasmine green tea at double strength and allow it to cool completely to prevent the ice from diluting the flavor profile too quickly.
- Use fresh lychee nectar rather than syrup from a can of lychees to achieve a cleaner, less sugary taste that highlights the fruit's natural floral quality.
- Clap the Thai basil sprig between your palms before garnishing to bruise the leaves slightly and release a burst of fragrance just as the drink is served.
Make It Your Own
For a crowd: To serve a larger group, prepare a concentrated base by combining the jasmine green tea, lychee nectar, lime juice, and sea salt in a large pitcher. Muddle a handful of Thai basil leaves separately in a small amount of the tea before straining the liquid into the main pitcher to avoid large leaf fragments in the batch. Keep this base chilled until guests arrive. When ready to serve, fill individual glasses with ice, pour the base until two-thirds full, and top each with fresh sparkling water to ensure maximum effervescence.
Easy swaps: Substitute jasmine green tea with a light Oolong tea for a slightly creamier, more toasted flavor profile. Use sweet basil or opal basil if Thai basil is unavailable, though the flavor will be more clove-like and less peppery. Replace the sparkling water with a dry sparkling apple cider for a more complex, fruit-forward effervescence with added depth.
Frequently Asked Questions
Can I use canned lychee syrup instead of nectar?
Yes, but you should reduce the amount to one ounce and increase the lime juice slightly to balance the higher sugar content.
How long can the tea base be stored?
The combined tea, nectar, and lime base will stay fresh in a sealed container in the refrigerator for up to twenty-four hours.
Does the tea need to be caffeinated?
You can use decaffeinated jasmine green tea without affecting the flavor, provided the brewing strength remains high to maintain the tea-forward character.
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