Sparkling Apple and Chamomile Tissane, Hibiscus Cranberry Agua Fresca & Ginger Green Tea Sparkler

What a week! A two day, all day extravaganza for Clinique Cosmetics, a celebration of Black History month in Harlem with Aetna, plus business as usual. Feels great to be busy. And the reviews were fantastic, which makes it even sweeter. One of the surprise hits were the alcohol free refreshment drinks we developed.

We've noticed that most of our corporate clients are drinking a lot less alcohol at events, so we've begun to turn our attention to providing some options beyond seltzer and sodas. It's a whole new canvas for our kitchen to paint on. We get to use all we've learned about flavor and apply it to a liquid form. Apparently it's something we've proven to be pretty good at.

Sparkling Apple and Chamomile Tissane

Make some simple syrup by bringing equal parts granulated sugar and water to a boil for 5 minutes and cool.

Alternately you could use Agave syrup instead of sugar (skip the boiling) or an artificial sweetener added to hot water. We're not sure of the proportions for these substitutions though.

Make an extra strong batch of Chamomile Tea and let it cool.

Sweeten the Chamomile Tea to taste with the simple syrup and mix with Sparkling Apple Cider over ice or chilled in a flute. Garnish with a Granny Smith Apple slice

Cranberry Hibiscus Agua Fresca

Make a strong infusion of Hibiscus Flowers (Sometimes called Jamaica or Sorrel in ethnic markets, or use Red Zinger Tea if all else fails.) Then make a simple syrup as directed in the above recipe, but this time toss in a good handful of clean fresh mint when you remove it from the heat. When cool strain to remove the mint.

Sweeten the Hibiscus Tea with the minted simple syrup and add equal parts of red cranberry juice cocktail over ice. Garnish with fresh lemon.

Ginger Green Tea Sparkler

Make a strong infusion of green tea and set aside to cool. Make a simple syrup as described above, but this time with a handful of chopped fresh ginger. When the syrup is cool, strain and discard the ginger. Sweeten the green tea lightly with the ginger syrup. Combine the lightly sweetened tea with ginger ale over ice. Garnish with fresh lime.