Recipe by Bastien Gardrat

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

Preparation Steep 2 tablespoons of Spicy Passion in 13.5 oz cold filtered water for 5 hrs in the refrigerator. In a large pitcher, stir together the 13.5 oz of cold Spicy Passion with the pink grapefruit juice, pink grapefruit liqueur, cane sugar syrup, and vodka. Serve very cold.

Preparation Steep the Spicy Passion in 2 cups of filtered water at 175°F 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 Spicy Passion ice cubes. Serve very cold with an orange slice.

Preparation In a pitcher, steep 4 tablespoons 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.

Preparation1. Infusion Infuse the Summer Fizz in the lemonade for 2 hours in the fridge 2. Cocktail Place mint leaves and a few lime wedges into a highball type glass Add the simple syrup, then use a muddler to crush the mint and lime Fill the glass almost to the top with crushed ice Pour the rum over the ice, and fill the rest of the glass with the tea-lemonade mixture Stir with a mixing spoon, taste, and add more sugar if desired Serve chilled and enjoy!

Preparation1. Steep the tea Infuse the Summer Fizz in the homemade lemonade for 2 hours in the fridge 2. Mix the cocktail Fill a longdrink glass type with ice cubes, add the brown rum, and complete with the tea-lemonade mixture Stir, and garnish with a lime wheel Serve chilled and enjoy!

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 Infuse the Alizes Winds Tea in 1 cup rum for around 4 hours. Remove the infused leaves. Add 2 cups orange juice and ¾ cup apricot nectar, plus 2 tablespoons sugar cane syrup. Mix well using a large spoon. Serve.

Preparation1. Infusion Infuse the Summer Fizz in the lemonade for 2 hours in the fridge 2. Cocktail Fill an old fashioned glass with ice cubes Add whisky Fill the rest of the glass with the tea-lemonade mixture Serve chilled and enjoy!

Recipe by Bastien Gardrat

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.

Recipe by Bastien Gardrat