The foundation of modern mixology

To integrate tea into alcohol without diluting it with water, bartenders create concentrated syrups.

1. Boil 25cl of water. Add 250g of cane sugar (or white sugar) to make a simple syrup.
2. As soon as the sugar is dissolved, turn off the heat and add 3 large tablespoons of Évasion Paulista Black Tea.
3. Let steep covered for 15 minutes, then strain finely.
4. Bottle. This magic syrup keeps for 1 month in the fridge. It will replace classic sugar syrup in all your cocktails, bringing the intense flavor of Brazil!

A surprising twist on the great classic

• 6 cl of Cachaça (Brazilian cane alcohol)
• 1 lime cut into cubes
• 3 cl of Soleil de Bahia Tea Syrup (prepared according to tip n°1)
• Crushed ice

1. In a sturdy short glass, muddle the lime cubes with the tea syrup using a muddler.
2. Fill the glass to the brim with crushed ice.
3. Pour in the Cachaça, stir from bottom to top with a spoon, and serve. An unforgettable amber and fragrant Caipirinha!

The summer technique for Green Teas

Cooling hot tea often makes it bitter and cloudy. The real iced tea technique is cold brewing.

1. In a one-liter pitcher, place 3 tablespoons of Évasion Carioca Green Tea.
2. Fill with 1 liter of room temperature water (absolutely not hot).
3. Place in the refrigerator for 6 to 8 hours (or overnight).
4. Strain out the leaves. The resulting iced tea is perfectly clear, extremely refreshing, and naturally sweet without any added sugar.

The fresh, alcohol-free aperitif

• 10 cl of Évasion Paulista Green Tea "Cold Brew" (very cold)
• 1 cl of passion fruit or mango syrup
• Sparkling water or Tonic
• Fresh mint leaves, ice cubes

1. Fill a tall glass with ice cubes.
2. Pour in the syrup and the green tea Cold Brew.
3. Top up with sparkling water, stir gently and decorate with mint. This is the chic, alcohol-free alternative for your evenings.

The secret holiday ingredient

For a festive punch for 10 people, replace water or overly sweet juices with tea!

• Brew 1 liter of Soleil du Brésil Black Tea (strong, leave for 5 min) and let it cool.
• In a large bowl, mix: the cooled tea, 50 cl of amber rum, 50 cl of pineapple juice, the juice of 3 limes and 10 cl of cane syrup.
• Add fresh fruit pieces (orange, passion fruit). Let macerate for 2 hours in the fridge before serving. The black tea will bring a beautiful copper color and cut the "sickly" side of the sugar.

Gourmet and caffeine-free for the afternoon

Rooibos pairs wonderfully well with milk.

1. Make a very concentrated infusion (2 tbsp for half a mug of water) of Soleil du Brésil Rooibos for 10 minutes.
2. Fill a tall glass with ice cubes, pour in the hot infusion (which will melt some ice).
3. Top generously with cold milk (cow, almond or oat).
4. Add a dash of caramel or vanilla syrup. A milky, fruity snack without any stimulants!

Quick infusion in strong alcohol

Alcohol extracts flavors much faster than water.

1. Place 1 teaspoon of Jardin d'Araxá herbal tea directly into a glass.
2. Pour in 5 cl of your favorite Gin. Let the herbs steep in the pure gin for only 3 to 4 minutes (the gin will take on color).
3. Filter the gin to remove the herbs (or leave them if you like the wild look).
4. Add ice cubes and top up with a good Tonic Water (e.g. Fever Tree). A real mixologist's creation.

Cooking savory tea

The tannins in black tea are excellent for tenderizing meats and giving them a beautiful roasted color.

1. Prepare 20 cl of very strong Évasion Carioca Black Tea (let steep for 10 minutes). Let cool.
2. Mix the tea with 2 tbsp of olive oil, 1 tbsp of soy sauce, chili and crushed garlic.
3. Marinate your chicken drumsticks or pork ribs for 4 hours in this mixture before grilling them on the barbecue.

The healthy frozen dessert

1. Prepare 50 cl of Silhouette Carioca infusion. Sweeten lightly with flower honey while it is hot.
2. Add the juice of one lemon. Let cool.
3. Pour into a shallow dish and place in the freezer.
4. Every 30 minutes, scrape vigorously with a fork to form ice crystals. After 3 hours, you get an ultra-refreshing and very light Brazilian granita!

A wellness asset

In Brazil, after a heavy meal (like a Feijoada or a Churrasco), it is traditional to soothe the stomach.

• Leave aside the strong coffee that assaults the stomach.
• Prepare a nice teapot of Soleil de Bahia Green Tea (water at 75°C max).
• Its natural digestive properties combined with the lightness of citrus notes will perfectly soothe your guests before leaving the table.