Recipe by Bastien Gardrat

The original name is “Long Island Iced Tea”. Invented in the US during prohibition, the iced tea color was designed to hide the alcohol.

Preparation Steep the Organic Spicy Passion in ½ liter of filtered water at 175°F (8°C) for 4 min. Let cool, and then pour into an ice cube tray. Pour the cognac, Grand Marnier, and cane sugar syrup into a glass. Add the sparkling water. Finish with two Organic Spicy Passion ice cubes. Serve very cold with an orange slice.

Preparation Steep 7 g of Organic Spicy Passion in 13.5 oz (4 mL) cold filtered water for 5 hrs in the refrigerator. In a large pitcher, stir together the 13.5 oz of cold Organic Spicy Passion with the pink grapefruit juice, pink grapefruit liqueur, cane sugar syrup, and vodka. Serve very cold.

This cocktail was created by Philippe Carraz, head barman at l’Alcazar in Paris, exclusively for Palais des Thés.

Preparation In a pitcher, steep 15g of Spicy Passion in the white rum for approximately 5 hours. Filter using a coffee filter. Pour back into the pitcher and add the vanilla bean.

Preparation Infuse the Alizes Winds Tea in ¼ litre rum for around 4 hours. Remove the infused leaves. Add ½ litre orange juice and 2 cl apricot nectar, plus 2 tbsp sugar cane syrup. Mix well using a large spoon. Serve.

Co-founder of elegant, nautically themed Parisian bar CopperBay, Aurélie Panhelleux invented a recipe exclusively for Palais des Thés based on the new Andalusian garden herbal tea.

Preparation Infuse 2g of Tropical Garden in 1 litre of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves. Pour half of the liquid into an ice cube tray and freeze. You will now have 5 ml of Tropical Garden plus ice cubes made with Tropical Garden . In the measuring jug, combine the Tropical Garden infusion with the vodka, Grand Marnier and sugar cane syrup. Add the ice cubes. Serve in large clear glasses.

Preparation Infuse 1g of Fruit Garden in 5 ml of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves then place the liquid in the fridge to cool for at least an hour. Fill each glass with 1/3 Fruit Garden and 2/3 Crémant d’Alsace. Serve.