Cocktail of the week: Opheem’s makrut oolong spritz – recipe

This no-alcohol, citrussy refresher works especially well as an aperitif, or paired with any spiced fish or seafood. We particularly like the distinct boldness of the lime leaf against the earthiness of the oolong, which is itself softened by being steeped in coconut water. You’ll need to make the cordial element in advance.

Makrut oolong spritz

Serves 2

For the makrut cordial (makes 8 servings)
10g makrut lime leaves, fresh or frozen
3 fresh curry leaves, or bay leaves
200g white caster sugar
200ml fresh lime juice (ie, from 4-6 limes)

For the coconut oolong (makes 2 serves)
5g loose-leaf oolong tea
100ml coconut water, chilled

For the drink
50ml makrut cordial (see above and method)
50ml coconut oolong (see above and method)
80ml soda water, to top
2 wide strips lime peel, to garnish (optional)

Put all the ingredients for the cordial in a medium jar, then stir until the sugar dissolves. Seal and put in the fridge overnight to infuse. The next day, strain the mix into a clean bottle or jar, seal and store in the fridge, where it will keep happily for up to a week.

Now for the oolong. Put the tea in a jug, pour over the coconut water, leave to steep for 20 minutes, then strain into a small jug.

To build the drink, measure all the liquids into a wine glass, spritz the lime peel over the top, drop into the glass and serve; if you’d prefer to drink this on the rocks, use a tumbler or highball instead.

• Andrew Frost and Nandini Barnes, Opheem, Birmingham