NA Green Tea Highball

This Mule-style sipper will have you forgetting that summer is still months away.

A syrup made from genmaicha, a nutty Japanese green tea with crispy brown rice, serves as a base for this NA highball.

Bay leaves, honey and ginger beer provide spice, richness and effervescence, while the aromas from a bouquet of fresh mint round out your sensory vacation. This Mule-style sipper will have you forgetting that summer is still months away.

What’s the Tea?

Serves | 1 |

Green Tea Syrup (Yields 12 ounces)

  • 2 Tbsp genmaicha (or any loose-leaf green tea)
  • 4 bay leaves
  • 1 cup boiling water
  • 4 oz honey

Green Tea Highball

  • 1 oz green tea syrup (recipe follows)
  • ½ oz lime juice
  • 6 oz dry spicy ginger beer or ginger kombucha
  • 4 dashes aromatic bitters
  • lime end, for garnish
  • 1 bunch fresh mint, for garnish

| Preparation – Green Tea Syrup | Add tea and bay leaves to heatproof bowl. Pour boiling water in bowl and stir; leave to steep, 5 minutes. Strain and discard solids. Add honey and stir to incorporate. Allow to cool before bottling. Store in refrigerator for up to two weeks.

| Preparation – Green Tea Highball | Add syrup and lime juice to a 12-ounce highball glass with ice. Add ginger beer and stir to combine. Top with bitters. Garnish with lime and mint.