A refreshing, fruity and slightly bitter non-alcoholic spritz. Zeste Éclair rooibos brings a rounded flavour and citrus notes, the strawberries add a juicy, summery touch, whilst the tonic water provides a lively hint of bitterness that evokes the classic spirit of the spritz.

Zeste Éclair Concentrate

Ingredients

• 12 g Zeste Éclair rooibos
• 250 ml water at 95°C

Method

1. Infuse the Zeste Éclair in the hot water for 12 minutes.
2. Strain.
3. Leave to cool completely.

You will use around 200 ml of concentrate for 2 glasses, or 100 ml per glass. The small surplus compensates for any loss during infusion, straining, or blending.

Spritz

Ingredients

• 200 ml chilled Zeste Éclair concentrate
• 8 fresh strawberries
• 20 ml fresh lemon juice
• 10 to 20 ml simple syrup
• 10 ml if the strawberries are very ripe or if you prefer a drier version
• 20 ml for a fruitier, more indulgent version
• 120 ml well-chilled sparkling water
• 120 ml well-chilled tonic water
• Ice cubes
• Fresh strawberries or orange zest, to garnish

Method

1. In a blender, combine the 8 strawberries, lemon juice, simple syrup, and 200 ml chilled Zeste Éclair concentrate.
2. Blend until smooth.
3. Strain through a fine sieve if you would like a cleaner texture. Leave unstrained for a more pulpy version.
4. Divide the base between 2 large glasses filled with ice.
5. Add around 60 ml sparkling water and 60 ml tonic water to each glass.
6. Stir gently to preserve the bubbles.
7. Garnish with a fresh strawberry or a twist of orange zest.

Ratio per Glass

• 100 ml Zeste Éclair concentrate
• 4 strawberries
• 10 ml lemon juice
• 5 to 10 ml simple syrup
• 60 ml sparkling water
• 60 ml tonic water