Preparation Infuse .7 oz of Tropical Garden in 4 cups 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 2 cups 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.

Recipe by Bastien Gardrat

Preparation1. Infusion Infuse the Summer Fizz in the lemonade for 2 hours in the fridge 2. Cocktail Cool your glass with ice cubes Fill a shaker with ice cubes, add lime juice and vodka Shake vigorously and pour into the chilled glass Place the slices of cucumber and add the tea-lemonade mixture Serve chilled and enjoy!

Preparation Infuse the Thé Du Louvre - Courtyard Tea in 1l of water at room temperature for 1h3min. Filter the tea leaves, cool with some ice cubes, and set aside When ready to serve: Add the cognac to the cold tea and mix Fill two-thirds of a champagne flute with the tea-cognac mixture Top with champagne Serve chilled and enjoy! Servez frais

Preparation Infuse the Thé Du Louvre - Garden Tea in 1l of water at 75° for 1min. Filter the tea leaves, cool with some ice cubes, and set aside When ready to serve: Fill two-thirds of a champagne flute with the cold tea Top with finely sparkling water Add a fresh sage leaf Serve chilled and enjoy!

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!

Preparation Brew 2 g of tea in 4 cl of filtered water at 167° F for 1 minutes. Leave the infusion to cool. In a Champagne flute, pour 8 cl of tea. Add 1cl of Elderberry liqueur. Top off with sparkling wine.

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