Published: 00:01, 20 January 2018
If Dry January is preventing you from raising a glass to Robert Burns, there’s good news, as one Kent chef has come up with something better than a mocktail – a super cocktail.
Mark Sargeant of Rocksalt in Folkestone and the Duke William in Ickham has teamed up with Tetley Super Teas and Super Squash Smocktails for some super-charged sipping.
Using a range of Super Fruits, Super Green Teas and Tetley’s Super Squash, the smocktails are also super healthy and a full of vitamins.
He said: “These smocktails are perfect for those looking for a little lift this January. Using elements from cocktail classics, we’ve developed smart alternatives to show you there is no need to compromise if you’re doing Dry Jan. They’re fun, taste delicious and have added functional benefits to boot making them a little more super than your average mocktail.”
They’re on the menu to sup at Rocksalt and the Duke William but if you want to try them at home, he has revealed his smocktail-making secrets to us with these recipes.
Ideal glass: Tennessee Jam Jar
100ml cold Tetley Super Green Tea Detox: Mint
10ml lime juice
Handful of crushed ice
6 lime wedges
4 sprigs of mint
Add lime juice, lime wedges and honey to your glass. Fill the glass with crushed ice.
Ideal glass: Gin Balloon
100ml cold Tetley Super Fruit Boost Tea
50ml apple juice
25ml lemon juice
25ml passionfruit puree
25ml Tetley Super Squash Boost: Berry Burst
Handful of ice
Add ice to cocktail shaker and place all the ingredients together, shake and then using a cocktail strainer, pour over the crushed ice filled glass. Garnish with raspberries and blueberries.
Feeling fruity? Try it with fruit juice and Tetley’s Super Squash Boost in Berry Burst flavour, which has vitamin B6 to reduce tiredness and fatigue.
Glass – Double walled Tumbler or Irish Coffee Glass
150ml Hot Tetley Super Fruits Immune: Lemon & Ginger
100ml pear juice
25ml ginger beer
2 slices of fresh ginger
Brew the Tetley Super Fruits Immune: Lemon & Ginger tea in a tea pot and further infuse with a slice of fresh ginger. Pour the hot tea into the glass and add the pear juice and ginger beer. Stir the liquid with the stick of ginger used in the tea pot to further infuse. Remove the ginger and then garnish with pear fan.
Warm up with a hot toddy containing Tetley Super Fruits Immune: lemon and ginger flavour with a dose of Vitamin C* for added immune supporting benefits.
*Contains 14.1mg Vitamin C (17.6% of Nutrient Reference Value) per 225ml serving.
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