Koko Recipe

Brew concentrated oolong

Bring 1 cup (240 ml) water to a near boil (about 95°C / 203°F). Remove from heat, add 2 tablespoons loose-leaf oolong (or 1 tea bag), and steep 3 minutes for a bright, aromatic concentrate. After steeping, strain leaves (or remove tea bag) into a heatproof container. Stir in 1 teaspoon granulated sugar until dissolved. Let the concentrate cool to room temperature, then chill in the refrigerator for at least 10 minutes while you prepare the other components.

Prepare cucumber juice

Peel and finely grate half an English cucumber, then transfer the grated cucumber to a fine mesh sieve or cheesecloth set over a bowl. Press or squeeze to extract about 1/2 cup of cucumber juice/pulp. Discard or reserve the dry pulp for another use.

Combine with lime

To the cucumber juice, add 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest, and a pinch of fine sea salt. Stir to combine. Taste and adjust: the mix should be bright and slightly savory to balance the yuzu soda's sweetness.

Assemble the cocktail

In a tall Collins glass or coupe, add 1/4 cup (60 ml) of the chilled oolong concentrate and 2 tablespoons of the cucumber-lime mixture (strained if you prefer a clearer drink). Fill the glass with ice cubes up to the top.

Top with yuzu soda

Slowly pour 180 ml (about 6 fl oz) Moshi sparkling yuzu soda over the ice and oolong-cucumber mix. Gently stir once or twice with a bar spoon to integrate; do not over-stir to preserve sparkle.

Garnish and finish

Garnish with a thin cucumber ribbon or wheel rested on the rim and optionally a single young mint or shiso leaf tucked against the glass for aroma. Serve immediately.