Preparation1.For the tea Steep 8 g of Sweet Sorbet in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.Mix the cocktail (makes one drink) Start by filling your wine glass with crushed ice. If you don’t have any, you can crush whole ice cubes with a muddler. Pour 15 mL of Sweet Sorbet -infused fizzy lemonade, the Prosecco, and the elderflower syrup over the ice. S

Preparation1. For the tea Steep 24 g of Juicy Sunrise in 5 mL tonic water for 1.5 hours in the refrigerator 2.For the cocktail (makes one drink) Pour the tequila into your glass Add 16 mL of the Juicy Sunrise -infused tonic water and the mango-passion fruit coulis. Stir with the cocktail spoon. Add a sprig of thyme and a few ice cubes, then serve!

Preparation1. For the teas Steep 8 g of Juicy Sunrise in 5 mL vodka for 5 hours. Steep 8 g of Juicy Sunrise in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator. 2.For the cocktail (makes one drink) Fill a shaker with crushed ice, then add 6 mL of the vodka-tea mixture, the Crème de Pêche, 16 mL of Juicy Sunrise steeped in water, the coulis, and the cranberry juice. Shake vigorously for about 15 seconds, then pour into a highball glass.

Preparation1. For the tea Steep 24 g of Juicy Sunrise in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) In a stem glass, mix the Prosecco with 1 mL of Juicy Sunrise -infused tonic water. Add a splash of Apérol and a few ice cubes, then garnish with a blood orange round.

Preparation1. For the tea Steep 16 g of Juicy Sunrise in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the sangria (makes a 1-litre pitcher) Pour the red wine and Cointreau into a pitcher. Add the cane sugar, cinnamon, and vanilla bean split in half. Cube or slice the lemon and orange and macerate in the red wine mixture at least overnight. Steep your Juicy S

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Fill a large glass with ice cubes Add the rum. Top off with 15 mL of the Summer Fizz lemonade concoction Finish your cocktail by squeezing in the juice from one quarter lime

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Fill a glass with ice cubes Add the whiskey. Top off with 6 mL of the Summer Fizz lemonade concoction

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Chill the glass using ice cubes Fill a shaker with ice cubes and add the lime juice and vodka Shake vigorously and pour into the glass Place the cucumber slices in the glass and top off with the Summer Fizz lemonade concoction

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Place the mint leaves and lime pieces in the bottom of the glass and add the simple syrup Muddle the mint leaves and lime, then fill the glass with crushed ice Pour in the rum and top off with 15 mL of the Summer Fizz lemonade concoction Use a stirring spoon to stir from the top down

Recipe by Bastien Gardrat