Mulberry Lemon Tea Fizz mocktail recipe
Mulberry, lemon and chilled black tea for a dark berry highball with a dry edge.
Method: Build · Glass: Highball glass · Time: 8 minutes · Difficulty: Intermediate
Ingredients
- 1½ oz strained mulberry purée
- 1½ oz strong chilled black tea
- ¾ oz fresh lemon juice
- ½ oz simple syrup
- 3 oz chilled club soda
How to make it
- Steep black tea strongly, strain it and chill it fully before building the drink.
- Add strained mulberry purée, tea, lemon and syrup to a highball over ice.
- Stir until cold, then top with club soda and lift once.
- Express the lemon peel over the top and add the mulberries.
Garnish
A thin lemon peel and two mulberries on a pick
Why this balance works
Dark berries can taste like jam when they are served warm or too sweet. Lemon gives the mulberry a clean outline, while a small amount of chilled black tea adds a pleasantly dry finish. The tea should be strong enough to notice but never harsh. Taste the still base before adding soda: it should be slightly more concentrated than you want the finished highball to be.
Technique to keep
Tea needs to be brewed and cooled before it meets fruit. Hot tea drives off some of the berry aroma and makes the final drink cloudy. Brew a small, strong portion, strain it, then refrigerate it. The tea is there for a drying edge, not to imitate a spirit. Fine strain the mulberries separately so seeds do not interrupt the texture of the highball.
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