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RECIPE: THE CHARIOT


Lightly sweet, fruity, and crisp, with a deeply tart finish.
prep time: 4-10 hours prep time,  1 hour assembly serves: 4 difficulty: easy

INGREDIENTS

  • ¼ cup (62.5mL) water
  • ½ tsp (1.5g) green tea leaves
  • ⅛ tsp (0.5mL) vanilla bean paste or non-alcoholic vanilla extract
  • ½ cup (110g) fresh strawberries, quartered lengthwise
  • ½ cup (115g) white sugar
  • ⅛ cup (31.25mL) balsamic vinegar
  • 3 cups (720mL) sparkling water
  • 2 whole strawberries for garnish

DIRECTIONS

Vanilla Green Tea (yields ¼ cup or 60 ml)
  1. Bring water to a boil, then add green tea leaves and vanilla bean paste.
  2. Remove from heat. Cover and Infuse for 10 minutes
  3. Pass through a fine sieve, discard solids and let sit to cool.
Strawberry Shrub (yields ¾ cup or 175 ml)
  1. In a wide bowl, gently mix quartered strawberries with sugar so that all strawberries are covered. (Reserve the 2 halved strawberries for garnish.)
  2. Cover with plastic or wax wrap and refrigerate for 4-6 hours, ideally overnight.
  3. Remove the candied strawberry pieces with a slotted spoon or fork, gently pressing them to release more liquid, and reserve them for later.
  4. To the bowl, add the vanilla green tea and balsamic vinegar.
  5. Stir until all sugar has dissolved, then pour into a smaller bottle, seal and refrigerate.

Per serving

  • 5 oz (150 ml) sparkling water
  • 1 oz (30 ml) strawberry shrub
  • 3-4 reserved candied strawberry pieces
  • 1 strawberry half
  1. In a 12 oz wine glass with ice, slowly pour in sparkling water, then strawberry shrub.
  2. Gently stir with a bar spoon or stir stick.
  3. To garnish, drop candied strawberries into the drink, then slit the strawberry half and push onto the glass rim.

NOTES

  • The strawberry shrub keeps up to four weeks refrigerated, due to its high sugar content and acidity.
  • This recipe is ideal for scaling up so that you always have a mix on hand!
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