Strain the tea through a sieve placed over a measuring cup or bowl. Compost the tea leaves. Let the infusion cool. Cover and refrigerate until completely chilled, about 1 hour. The tea infusion will keep for 3 weeks in an airtight container in the refrigerator (see note). Rinse out the pot.
Fig Purée
In the same small pot, bring the water to a boil. Remove from the heat. Add the figs and let soak for 5 minutes.
In a blender, purée the figs and water until smooth. Using a spatula, scrape down the sides of the blender as needed.
Strain the purée through a sieve set over a bowl, pressing down with the back of a ladle to extract as much purée as possible. Compost the residue. Cover and refrigerate the purée until completely chilled. The purée will keep for 1 week in the refrigerator (see note).
Blackberry Syrup
In a sieve placed over a bowl, press on the blackberries with the back of a ladle to extract as much juice as possible. Compost the residue.
Pour the blackberry juice into a container and add the sugar. Cover and vigorously shake the container until the sugar has dissolved. The blackberry syrup will keep for 1 week in the refrigerator (see note).
Mocktail
In a cocktail shaker, place the orange and lemon slices. Using a cocktail muddler, crush the citrus slices to extract their juices and flavour.
Add the remaining ingredients except for the orange zest to the shaker and mix vigorously. Strain through a sieve set over a very cold Champagne coupe. Decorate with the orange zest.
Note from Ricardo
You will obtain enough chai tea infusion, fig purée and blackberry syrup to make 4 mocktails.
RICARDO Cocktail Kit
56.99 $
This kit includes all the accessories you’ll need for making cocktails. The shaker is large enough to mix two cocktails at once and it’s engraved with five of Ricardo’s favourite cocktail recipes.
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